Circle h Farm

--- Dexter, Oregon ---

Circle h Farm is a certified organic farm, growing fruits, vegetables, and herbs for local markets. Circle h delivers CSA boxes to Eugene, Dexter, and Oakridge, Oregon. Also can be found at the Lane County Farmers' Market.

CSA week 16, August 16

On the hottest of days on the farm, we get to spend some time in the afternoon shade with the cured garlic - trimming off the tops and roots, and removing the dirty, outermost layers to expose the clean, white layers underneath. It's gotten me thinking of all the things you can do with it. Follow this simple recipe for roasted whole garlic and spread it over warm bread, mix it into mashed potatoes, or use it in a pasta sauce. 

Roasted Whole Garlic

4 large heads garlic, left whole
1/4 cup olive oil

1. Preheat the oven to 350 degrees. 
2. Cut the top one-third off each head of garlic to expose the cloves.
3. Place all 4 heads of garlic on a piece of aluminum foil; drizzle with olive oil. Tightly wrap up the garlic in the foil.
4. Roast until the cloves are soft and creamy, 45 minutes to 1 hour, depending on size.
 

CSA week 15, August 9

The sweet corn is on and it's so deliciously sweet. Here's a recipe to help you keep enjoying it even after you're done making it on the grill. No need to cook this corn!

Black Bean and Corn Salad

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro

  1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

CSA week 14, August 2

Pickled Green Beans (Dilly Beans)

Ingredients

4 lbs green beans
1⁄2 teaspoon crushed red pepper flakes, per jar
1⁄2 teaspoon mustard seeds, per jar
1⁄2 teaspoon dill seed, per jar
1 whole garlic clove, per jar
5 cups vinegar
5 cups water
1⁄2 cup salt

Clean and Cut beans to fit in tall Mason Jars. (one pint).
Place ingredients 2-5 into each jar.
Add beans to jar(s) until full.
Bring to boil ingredients 6-8.Pour boiling liquid over beans.
Tighten lids.
Process in boiling water for 10-15 minutes.

  •  

CSA week 13, July 26

Personally, I'm not a huge fan of eggplant, but I've heard that when it's prepared right it can be really tasty. Well I had some grilled eggplant recently and it was good! Here is one recipe, but there are many different ways to grill eggplant. Go ahead and find a recipe that's appealing to you!

INGREDIENTS

  • ½ cup apple cider vinegar
  • ¼ cup soy sauce (preferably dark soy)
  • 4 garlic cloves, peeled and minced
  • 2 small fresh red chili peppers, seeded and minced
  • 1 teaspoon kosher salt
  •  Freshly ground black pepper to taste
  • ½ teaspoon sugar (optional)
  • 2 medium globe eggplants or 4 Japanese eggplants
  • ¼ cup canola oil

PREPARATION

  • Start a grill or preheat broiler. Combine the vinegar, soy sauce, garlic, chilies, salt, pepper and sugar, if using, in a large nonreactive bowl and set aside.
  • Slice globe eggplants into 3/4-inch rounds or cut Japanese eggplants in half lengthwise. Marinate the eggplant in the sauce for 20 to 30 minutes.
  • Remove the eggplant and reserve the sauce. Brush both sides of the slices with oil. Grill or broil until nicely browned and tender, about 5 minutes a side. (Do this in 2 batches if necessary to keep from crowding eggplant.) Remove to a platter and pour the reserved sauce over the eggplant. Serve immediately.

CSA week 12, July 18

Another cold soup recipe this week! I have been enjoying experimenting with recipes like this when it's hot out. No need to stand over a hot stove on a hot day.

Chilled Cucumber-Mint Soup with Yogurt or Sour Cream

4 cucumbers, peeled, seeded, and chopped (about 4 cups)
1 to 2 cups water
2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
1 clove garlic, peeled and smashed
several fresh mint leaves
2 tablespoons fresh dill or 1 teaspoon dried dill
1 tablespoon honey
1 to 2 tablespoons salt
2 scallions, finely chopped (about 1/3 cup)

1. Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey and 1 teaspoon salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.

2. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.

CSA week 11, July 12

It's getting hot out there, people! Much too hot to fire up the oven. Which is why I have a different kind of recipe for you to try:

DIY Solar Oven

Here are some links to some different plans for easy solar ovens. They seem to be worth experimenting with if you're in the mood to bake on a hot day.

Using a pizza box:
https://www.homesciencetools.com/article/how-to-build-a-solar-oven-project/

Using cardboard boxes, or getting super serious with it:
https://www.wikihow.com/Make-and-Use-a-Solar-Oven

This link leads to all the solar cooker plans you could ever imagine:
http://solarcooking.org/plans/

CSA week 10, July 5

This week's recipe is a great way to use those summer squash as well as keep cool as the weather heats up. For me, this chilled soup turned out to be a bit like a dip. Next time I think I'll add some water or extra yogurt. Less avocado might help too. I also used a blender instead of a food processor.

Chilled Zucchini and Avocado Soup

4 small or 2 medium zucchini, coarsely chopped
2 avocados, coarsely chopped
3 medium scallions, coarsely chopped
2 cloves garlic, peeled, halved
1/2 teaspoon chili powder
1/2 teaspoon coriander seeds, crushed
1 cup plain yogurt
salt
black pepper
1/4 cup chopped fresh cilantro

1. Put the zucchini, avocado, scallions, garlic, chili powder, and coriander into a food processor; process until smoothly combined.

2. Transfer the mixture to a medium bowl; stir in the yogurt. Refrigerate for at least 1 hour. Season with salt and pepper to taste; garnish with cilantro.
 

CSA week 9, June 28

Purple sprouting broccoli sure is pretty, but what can you do with it? Some who buy it at market tell me they're inspired by a recent trip to Italy to cook it the Italian way. From what I can gather, here is what that may mean...

Sauteed sprouting broccoli

Serves 4 to 6

The sprouting broccoli can be blanched, cooled, drained and refrigerated up to four days in advance.

2 tbsp sea salt, plus ½ tsp
1 large bunch sprouting broccoli (About 450g)
3 tbsp olive oil
1 large garlic clove, thinly sliced
Generous pinch chilli flakes

Bring a large pot of water to a boil over high heat. Add the 2 tablespoons of salt. Fill a large mixing bowl with cool water and ice cubes. Line a large plate with a few layers of paper towels. Trim off and discard about an inch from the ends of the sprouting broccoli stems, then add the vegetable to the boiling water. Once the water returns to a boil, cook for 1 minute, then use tongs to transfer the vegetable to the ice-water bath just long enough to cool it completely. Transfer the vegetable to the plate. Heat the oil in a large frying pan over medium heat. Once the oil shimmers, add the garlic and cook for about 30 seconds, stirring until it is just beginning to turn golden. Add the blanched sprouting broccoli, the remaining ½ teaspoon of salt and the chilli flakes; cook for 2 minutes, stirring frequently, until the vegetable is warmed through and tender. Serve warm.

CSA week 8, June 21

Summer squash is a lovely, versatile vegetable. But as far as I'm concerned, there's only one way to eat it - in a pie. Here is my all time favorite squash recipe. If you try it, I promise you won't be disappointed.

Zucchini Pie

4 cups thinly cut unpeeled zucchini
1 cup chopped onion
1/2 cup butter
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs, beaten
8 oz. muenster or monterey jack cheese
8 oz. crescent rolls
2 teaspoons dijon mustard

1. Cook zucchini and onion in butter until tender (about 10 minutes).

2. Stir in parsley and seasonings.

3. Blend eggs and cheese and stir into vegetable mixture. 

4. Place rolls in quiche pan to form crust. Brush with mustard.

5. Pour vegetable mixture into crust.

6. Bake at 375 degrees for 18-20 minutes or until knife inserted in center comes out clean. 

CSA week 7, June 14

Everyone loves strawberries. They're easy to eat! Chow 'em down plain. Chop them up and add sugar and cream. Make a pie. Slice them on top of your french toast. What I'd like to suggest today is make strawberry shortcake - the easiest and fastest way. A couple of friends and I made a strawberry shortcake recipe that they love just the other day. It goes like this...  (and feel free to use whatever biscuit recipe you already like.)

Strawberry Shortcake

  • 2 cups all-purpose flour
  • 3 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup milk, plus extra for pouring
  • 2 pints strawberries, sliced

1. In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.

2. Drop the dough by heaping tablespoonfuls into eight mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack.

3. Place strawberries and remaining sugar (or however much you like) in a bowl; toss gently.

4. Each lucky person eating this gets to assemble their own. Break up a biscuit into your bowl. Add however many strawberries you'd like, and pour milk over the whole thing. It ends up being a little like cereal sometimes if you like a lot of milk with yours. Enjoy!

 

CSA week 6, June 7

This week's recipe is a fresh take on beets that includes our delicious dill. The Umeboshi vinegar can be found at an Asian food store.

Julienned Beet Salad with Fresh Dill

4 large beets
1 tablespoon finely chopped fresh dill
3 tablespoons Umeboshi vinegar
1 tablespoon barley malt or rice syrup
1 tablespoon soy sauce or tamari
1 1/2 teaspoons olive oil

1. Put beets in medium pot and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook, uncovered, until tender, about 45 minutes.

2. Drain beets in a colander and run cold water over them. When they are cool enough to handle, rub off the skins. Cut into matchstick-size julienne strips.

3. Put the beets in a large bowl; add the fresh dill.

4. Whisk the Umeboshi vinegar, barley malt or rice syrup, soy sauce or tamari, and olive oil in a small bowl. Pour the mixture over beets and toss until well combined. Set aside at room temperature to marinate for at least 30 minutes.

CSA week 4, May 24

June is almost here! So many goodies are ready to eat, and I've been feeling like rhubarb tends to get lost in the mix. It does require a little more prep than other produce that you could just eat raw, but it's definitely worth it. The easiest, and quickest thing to do with rhubarb (and my favorite) is to make Rhubarb Sauce. Eat it plain like applesauce, or put it on some vanilla ice cream for a refreshing treat!

Rhubarb Sauce

6-8 medium stalks of rhubarb
1/2 to 1 cup sugar
water

1. Wash your rhubarb and cut into equally-sized pieces. I usually go about an inch long and give or take depending on the thickness of the stalk.

2. Put a small, small amount of water in the bottom of your saucepan, just enough so that the rhubarb doesn't burn to the bottom. If you add to much, your sauce will become watery.

3. Add rhubarb to saucepan and use medium-low heat to cook it down. Keep stirring to avoid burning.

4. Once completely cooked down, remove from heat and add sugar. The amount of sugar is completely up to you. I like slightly tarter rhubarb myself. Remember that things taste sweeter when warm, so don't be afraid to add a little more sugar.

This turns out not to be a super pretty food, unless you add some color to it. I would recommend adding strawberries while the rhubarb is cooking down to give it a pinkish color.
 

CSA week 3, May 17

Summer isn't quite here yet, but summer squash sure is! We hope you enjoy this fresh recipe for your summer squash, especially when it gets hot out there.

Chilled Zucchini and Avocado Soup

4 small or 2 medium zucchini, coarsely chopped
2 avocados, coarsely chopped
3 medium scallions, coarsely chopped
2 cloves garlic, peeled, halved
1/2 teaspoon chili powder
1/2 teaspoon coriander seeds, crushed
1 cup plain yogurt
salt
black pepper
1/4 cup chopped fresh cilantro

1. Put the zucchini, avocado, scallions, garlic, chili powder, and coriander seeds into a food processor; process until smoothly combined.

2. Transfer the mixture to a medium bowl; stir in the yogurt. Refrigerate for at least 1 hour. Season with salt and pepper to taste; garnish with cilantro.
 

CSA week 2, May 10

Welcome to week 2! We've all been enjoying this temperate springtime weather, and our crops have as well. This time around, many of you have ordered broccoli - good choice! Here is a broccoli recipe I've been wanting to try.

Flaky Broccoli Pockets

oil for greasing baking sheet
1 tablespoon butter
1 cup minced onion
1 medium head head broccoli florets, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic
2 cups crumbled feta cheese
1 1/4 cups fresh bread crumbs
1/3 cup chopped kalamata olives
2 tablespoons lemon juice
10 sheets thawed phyllo pastry (about 1/2 pound)

1. Preheat oven to 375 degrees. Lightly coat a baking sheet with olive oil.

2. Melt the butter in a large skillet over medium-high heat. Add the onion; saute for 5 minutes. Add broccoli, salt, and pepper; cook, stirring, for 5 minutes. Add the garlic and cook until the broccoli is just tender, 2 to 3 minutes longer. Remove from heat.

3. Stir in the feta, bread crumbs, olives, and lemon juice. Add salt and pepper to taste.

4, Lay a single sheet of phyllo dough on the counter or a cutting board. Lightly brush the top side with oil or melted butter, then top with another sheet and brush with oil or butter. Continue this process until you have 5 sheets layered on top of one another (do not butter/oil the top layer at this point). Repeat this procedure with the 5 remaining sheets to make a second stack.

5. Working with the first stack of phyllo, place half the filling at one short end of the dough, leaving about a 1-inch border of dough. Fold in the sides and gently roll the pastry to make a log. Carefully transfer the pastry to the oiled baking sheet. Brush the top of the log with more oil/butter. Repeat this procedure to make a second log with the remaining phyllo stack and filling and place it on the pan.

6. Bake until pastry is golden and crisp, 25 to 30 minutes. Cut with a serrated knife and serve hot or at room temperature.

First CSA of the Year! Week 1, May 3

Thank you to all who have signed up for our CSA this season. This time, we are excited to bring you personalized boxes filled with produce that YOU have selected. We hope that allowing members to choose what they want will make receiving a CSA more flexible and realistic. No more wondering what to do with the kohlrabi! No more excess produce expiring in your fridge! No more worrying about picking up your box when you're out of town! But all changes take some adjusting to. Give it a shot, see how you like it, and let us know what you think. 

We couldn't resist - springtime calls for a salad recipe. The greens are happy this time of year, and so are the turnips...

Turnip and Apricot Salad with Toasted Walnuts and Creamy Greens Dressing

1/2 cup walnut pieces
4-5 salad turnips, cut into matchstick-size sticks
1/2 cup finely sliced apricots
1 small bunch parsley, chopped
1 bunch turnip or radish greens, coarsely chopped
1/2 cup vegetable oil
1/2 cup olive oil
1/3 cup vinegar
1/4 cup plain yogurt
2 shallots, quartered
1-2 chile peppers, stems and seeds removed, quartered
1 clove garlic
2 teaspoons dry mustard
1 tablespoon horsradish
1 teaspoon soy sauce or tamari
salt
pepper
salad greens of your choice

1. Toast the walnuts over medium-high heat, stirring constantly, until browned and fragrant. Transfer to a dish to cool.

2. Combine turnips, apricots, and walnuts in a large bowl.

3. Put parsley, chopped greens, vegetable oil, olive oil, vinegar, and yogurt into a blender; process briefly until ingredients are just combined. Add shallots, chile pepper, garlic, dry mustard, horseradish, and soy sauce/tamari; process until thick and creamy. If necessary, thin the dressing with a little extra yogurt or a tablespoon of cold water.

4. Pour the dressing over the turnip-apricot-walnut mixture; toss until well combined. Season with salt and pepper to taste.

5. Line individual plates with a generous amount of salad greens; spoon the turnip mixture on top. Serve immediately. 

Now hiring, field crew position

We are hiring one person for the 2018 field season, which starts in April and goes through September. Crew member will primarily harvest culinary herbs by hand, plus assist in weeding and other vegetable harvests. This entry-level, 30-40 hr/week position will gain exposure to general farm operations and have the potential to work into another position in future years. An ideal candidate will have physical and mental aptitude and agility, can-do attitude and willingness to own one’s project, problem-solving skills, excellent communication skills, and a desire for constant improvement. Applicant must have personal transportation to the farm in Dexter. No housing is available. To apply please send cover letter and resume to Sarah at eatwell@circlehorganicfarm.com. A 1-2 minute video resume would be much appreciated in place of a written resume. Pay starts at $10.75/hr. 

CSA final day! Week 20, September 28

A big thanks to you for participating in this year's CSA and supporting our farm! If you missed any weeks, we will be having two make-up days next Thursday and the following Thursday. Just visit our farm store at https://squareup.com/store/circle-h-farm and email Emily at ehoff421@gmail.com with a selection of 6 items. We love growing food for you and hope to see you again in the spring.

In the box this week:

  • Broccoli
  • Spaghetti Squash
  • French Breakfast Radish
  • Bok Choy
  • Sage
  • Melon
  • Green Beans

Bok Choy is a tasty addition to any stir fry.

Sauteed Bok Choy and Broccoli

Ingredients

  • 1 pound bok choy
  • 1 pound broccoli
  • 2 tablespoons canola oil
  • 1 garlic clove, chopped
  • 1 tablespoon finely grated fresh ginger
  • 1 to 2 tablespoons soy sauce

Directions

Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.

Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.

In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.

Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.

Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

CSA week 19, September 21

In the box this week:

  • Shallots
  • Cucumbers
  • Tomatillos
  • Carrots
  • Purple Cabbage/Purple Cauliflower
  • Grapes
  • Thyme

A popular and versatile way to use tomatillos is to make Salsa Verde. There are a couple different ways to do it: a quick, raw version, or the rich, roasted version...

Ingredients

  • 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
  • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
  • Scant 1/4 cup finely chopped onion
  • Salt

For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version:

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

Salsa Verde can be simply used as a dip, or as a sauce on chicken or enchiladas!

CSA week 18, September 14

In the box this week:

  • Summer Squash
  • Garlic
  • Grapes
  • Green Beans
  • Sweet Peppers
  • Melon
  • Sungolds

One of Emily's favorite things to do with green beans is Bermuda Salad. This recipe comes from the Moosewood Cookbook:

Ingredients:
6 tablespoons olive oil
3-4 tablespoons red wine vinegar
1 ¼ teaspoon salt
2 medium cloves garlic, minced Fresh black pepper
1 ½ cups thinly sliced red onions
3 cups boiling water
1 ½ lbs green beans, trimmed
1-2 cups packed grated cheddar cheese

Method:
1. Combine oil, vinegar, salt, garlic and pepper in a medium bowl.
2. Place sliced onions in a colander in sink and slowly douse with boiling water. Drain well and transfer to marinade, mixing well.
3. Steam green beans until just tender transfer to colander and refresh under running cold water. Drain well and add to marinade, along with cheese. Mix gently.
4. Marinate several hours refrigerated or at room temperature.

CSA week 17, September 7

In the box this week:

  • Salad Mix
  • Carrots
  • Broccoli
  • Slicer Tomatoes
  • Potatoes
  • Turnips

 

Turnip Mashed Potatoes

Ingredients

  • 6 large red new potatoes, skin on
  • 2 large turnips, peeled
  • 1/2 cup cream, heated
  • 8 tablespoons (1 stick) butter, melted
  • 1/2 cup sour cream
  • Salt and pepper

Directions

Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.