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 8, July 6

In this week's box you will find some summer goodies!

  • Blueberries
  • Golden beets
  • Cherry tomatoes
  • Arugula
  • Garlic
  • Cabbage 
  • Head lettuce

A great way to use some of the heartier vegetables is to make a summer slaw with the cabbage, beets, and garlic.

Coarsely chop the cabbage, grate the beets, and mince two cloves of garlic (add any other vegetables as well such as kale, onions, etc). 
In a bowl mix together a 3/4 cup of mayo (or yogurt!) with 1/4 of your choice of vinegar. Add salt/pepper and your choice of seasoning such as paprika, celery salt, oregano, or parsley. 
In the bowl mix together the vegetables and sauce. Chill for at least four hours before serving. 


Week 7, June 29

In Your Box: a little of everything! Cauliflower, Kohlrabi, new potatoes, cherry tomatoes, slicing tomatoes, cucumber, snap peas, fava beans, salad mix.

The fava beans are an out-of-the-ordinary veggie worth trying. They have a nutty flavor and texture when cooked in the pod.  Just be sure to remove the strings along the edge of the pods before you cook them, or they will leave you chewing and chewing. If the pod doesn't sound appealing to you, shell them like you would shelling peas and just use the fresh bean inside. 

Whole roasted fava beans: Toss clean whole fava pods with olive oil, salt and pepper. Spread on a baking sheet in a single layer and roast at 450 degrees for about 25 minutes, or until tender. (Timing depends on the size of the pods.) Put the roasted pods in a shallow bowl, and sprinkle with your finest sea salt. Serve to guests a la edamame, or if the pods are small and tender enough, eat them whole.

Week 6, June 22

In your box this weeK:
Snap peas
Curly kale
Golden beets
Summer squash

Linguine with spring vegetables (Martha Stewart)

  • Coarse salt and ground pepper
  • 3/4 pound linguine
  • 1 pound broccoli cut into bite size pieces
  • 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
  • 4 ounces sugar snap peas (stem ends trimmed), halved
  • 1/2 cup heavy cream
  • 1 tablespoon butter, cut into pieces
  • 2 tablespoons fresh basil leaves
  • In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.

  • In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

Week 5, June 15

In your box this week: rainbow chard, green cabbage, cucumber, new potatoes, garlic scapes (the flower stalk of the garlic), parsley, snow peas, head lettuce

The garlic scapes are an attractive presentation of garlic flavor. I use them in any dish I would normally use garlic cloves.

Swiss Chard and Potatoes    from

·         1 Pound Swiss Chard

·         1 Pound Potatoes, Peeled & Cut Into Quarters

·         1/4 Cup Extra Virgin Olive Oil

·         ¼ Cup garlic scapes, chopped into ½” pieces

·         Fine Sea Salt & Cracked Black Pepper

·         1/2 to 1 Teaspoon Red Hot Pepper Flakes

1.      Wash the chard and trim the stems, then cut the stems into 1 inch pieces.

2.      Fold the leaves together, and cut into 1/2 inch strips.

3.      Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes.

4.      Add the stems from the chard and cook another 10 minutes, then add the leaves and cook until wilted.

5.      Drain the potatoes and chard very well in a colander.

6.      In a large heavy skillet, heat the oil over medium heat and add the garlic.

7.      Season the oil with salt and pepper and add the red pepper flakes.

8.      Add the Swiss chard and potatoes, then cook over medium heat, stirring often, and mashing the potatoes gently as they cook, for about 8 minutes.

9.      Taste, and adjust seasonings as needed, then serve warm.

Week 4 June 8

In your box this week: 

snap peas


fresh Walla Walla onion


the first of the strawberries

summer squash

farm-grown and milled cornmeal with recipe

Week 3

In your box: kohlrabi, broccoli, beets, shallot scapes, fennel bulb, Italian kale, and green butterhead lettuce

The stunning long shallot tops in your box this week are worthy of an artistic photo, but are also a tasty and quick way to get onion flavor into a stir fry or other pan-fried dish. They cook up quickly, if you add them to the roasted veggie recipe below, just sprinkle them over the top towards the end, allowing 5-7 minutes for softening.

You can use fennel raw, like in a marinated veggie salad or shaved over a green salad. I prefer it sautéed or roasted. The kohlrabi, on the other hand, can be cooked but is wonderful raw. Just cut off the harder bottom end, peel the rest of it, and eat slices like you would carrot sticks.

Roasting vegetables is simple and delicious, an easy way to incorporate a lot of the items in your box this week.

This recipe is from a starch-free blogger, but you could also add potatoes to this dish if you want.

Roasted Beets and Fennel

·         2 large golden or red beet

          1 bulb fennel

·         1 small red onion

·         optional: 1 to 2 kohlrabi

·         3 Tablespoons oil (avocado oil, olive oil, or coconut oil)

·         2 pinches of sea salt

·         optional: 2 Tablespoon balsamic vinegar*

·         Optional Garnishes:  a little black pepper + 2 ounces soft goat cheese +  rosemary candied walnuts from my cookbook (For AIP: omit optional garnishes)

1.        Preheat oven to 425* F.

2.       Peel and chop beets. Slice fennel bulb. Peel and chop kohlrabi if using.

3.       Toss chopped beets and fennel in oil (and balsamic vinegar) and spread out on a baking sheet and put in the oven for 35 to 40 minutes, until soft.

4.       After putting beets in the oven, peel red onion and chop into medium sized pieces about 1/2″ by 1″.

5.        Red onions will cook much faster than the beets, so I usually add the onions in when there is 25 minutes left of cooking time. Feel free to add them in for the full 35 minutes if you like your onions a little burnt and crispy (which I actually like a lot too!)

6.       Remove veggies from the oven when the beets are soft and fully cooked. You can broil them for the last couple minutes to add some more color.

7.        This dish is ready to serve as it, or I sometimes top it with a little crumbled goat cheese, my candied walnuts and black pepper, and any fresh herbs I have on hand, including some of the green fennel fronds.

8.       Foodie Tip: If you beets came with the greens attached you can make light and crispy “beet greens chips” in the same way you make kale chips. I often toss the greens in oil with sea salt and cook them for 10 to 15 minutes in the oven while I preheat the oven, and prep the beets for cooking. They are nice for snacking on while you wait for the veggies to cook.

Week 2

What a gorgeous early summer day. The farm has burst into full swing this week. We want to take time to appreciate the spring vegetables still, so there are asparagus and peas in your box again, a repeat of last week. Those are common favorites, so hopefully you won't mind the duplication. There's also green cabbage, fresh Walla Walla onions, salad mix, spring salad turnips, and a little bit of summer squash. 

I would recommend sauteing an onion in a little bit of oil for about 4 minutes, add 2 inch pieces of asparagus and the peas for just a minute more, season with salt and fresh herbs, and toss into some al dante pasta. 

The turnips are something we only get to enjoy early in the season. They are good raw or cooked. You don't even need to peel them. Here's a few ideas for them: cut baby turnips into wedges and enjoy them raw with a dip or shave them into a salad; sauté or stir-fry them with their greens; toss baby turnips with olive oil, salt, and pepper, and any other seasonings that you wish, then roast or grill them until just tender; layer thin slices of turnips, their greens, and potatoes, then bake them into a creamy gratin.....

2017 week 1

bunched spinach

green butterhead lettuce

Easter egg radishes


snap peas

red scallions

Welcome to the CSA! It's been a challenging spring so far with the prolonged dark wet days, so we are happy to see the sunshine. We've found some creative (but labor-intensive) ways to get crops in the ground by hand since the soil has been too wet to till. Some of those crops have struggled anyway with the difficult growing conditions. But we keep planting in order to keep harvesting for your CSA boxes and for market. The joys of success are more pronounced when we have so many challenges!

This week's scallions and spinach would make a great egg scramble

  • 3 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon olive oil
  • ½ cup chopped scallions
  • 3 cups roughly chopped spinach
  • 1-2 tablespoons grated Parmesan

Whisk eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add the scallions and cook until one side starts to brown, just a couple minutes. Add the spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set. Stir in 1-2 tablespoons grated Parmesan. Serves 2.

Order Directly from Us

If you are looking for fresh, organic produce straight from the farm, one option is our online store. We hope it is a simple way for you to order our produce all winter long. Orders will be taken and delivered on a weekly basis. On-farm pick up is also an option. Thank you for your support!

CSA Week 21

The last week! Wow! We are so thankful to you for being a part of the farm through the CSA. 

In the box this week:

  • Acorn squash
  • Kale
  • Broccoli
  • Red beets
  • Napa cabbage
  • Onions (yellow, red, and cippolini) 

Super Quick Kale Chips

Break up kale leaves into bite sized pieces. Toss with olive oil until lightly coated. Spread one layer of kale on a baking sheet. Lightly sprinkle salt and pepper. Bake until crisp at 375* (check every 5 min.)

Fall Salad

Roast acorn squash and beets until soft. Slice and place on a bed of hearty salad greens, toss with some feta or goat cheese, sunflower seeds, caramelized onions, and a vinaigrette. 

CSA Week 20

In the box this week:

  • Broccoli
  • Potatoes
  • Head lettuce
  • Apples
  • Butternut Squash
  • Sage

Creamy Winter Squash and Sage Pasta

  • For the Creamy Squash Sage Sauce:
  • 4 Tbsp butter
  • 1 Tbsp minced fresh sage
  • 3/4 cup half and half cream
  • 1 cup pumpkin puree (about half of a small roasted pumpkin)
  • 1/2 cup grated parmesan
  • Salt and black pepper, to taste
  • Grated nutmeg, to taste
  • To make the sauce, mix the pumpkin purée and cream together using a blender or hand blender. In a large skillet, melt the butter and minced sage over low heat. Add the pumpkin and cream purée to the sage butter and stir. Bring to barely a simmer and turn off the heat. Add salt and pepper to taste. Place aside until pasta has been boiled.

CSA Week 19

Happy first day of fall! 

In the box this week:

  • Turnips (you can eat the greens too!)
  • Salad mix
  • Leeks
  • Garlic
  • Italian peppers
  • Sungold Tomatoes

Some turnip ideas:

Sauteed turnips and greens:
Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

Creamy leek and turnip soup:
Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

CSA Week 18

Chilly mornings and hot afternoons make for a wonderful summer-autumn mix of produce for the CSA. 

In the box this week:

  • Galia melon
  • Head lettuce
  • Red beets
  • Onions (red, yellow, and cippolini)
  • Delicata squash
  • Sweet corn

Roasted Delicata Squash

Cut delicata squash in half. Brush olive oil or melted butter on the inside of the squash. Choose your favorite herb to sprinkle on top, add some salt and pepper, and roast in the oven for about 30-45 min at 375* or until soft. You can eat the skin, flesh and seeds. 

Chocolate Beet Brownies

  • 2-3 medium size cooked and pureed beets, to equal 1 cup
  • ½ cup unsalted butter (1 stick), melted
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • ½ cup Bob’s Red Mill Gluten Free All Purpose Flour or  All-Purpose Wheat Flour
  • 1/3 cup Unsweetened Cocoa Powder (I like Ghiardelli brand)
  • 2 tablespoons strong black coffee (optional)
  • ½ cup chocolate chips

Preheat oven to 350F  Grease an 8 x 8″ pan.  Set aside.

Combine butter and sugar.  Add eggs, vanilla, coffee, and beets.

Whisk dry ingredients.  Flour and cocoa powder.  Fold in beet mixture, add chocolate chips.  Pour into prepared pan.  Bake 30 minutes or until toothpick in center comes out clean.  Cool completely before cutting.

CSA Week 17

In the box:

  • Chard
  • Eggplant
  • French Breakfast Radishes
  • Tomatillos
  • Spaghetti squash
  • Apples

Roasted Eggplant Dip

Chop eggplant, tomatillos. tomato, red pepper, onion, garlic. Toss with olive oil, salt, and pepper. Spread out in baking dish and bake at 375* until well cooked, about 30 - 45 min. Blend in blender for the desired consistency. Spread on toasted bread. Yum!


Spaghetti Squash with Butter and Garlic

1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.


CSA Week 15

In the box this week:

  • Sungold Cherry Tomatoes
  • Italian Sweet peppers
  • Zucchini
  • Green beans
  • Leeks
  • Melon

Fried Sweet Peppers with Balsamic Vinegar

This easy side dish is delicious served along with roasted meats or sausages.


6 Large Sweet Peppers (I Used 2 Yellow, 4 Red)
1/3 Cup Extra Virgin Olive OIl
2 Garlic Cloves, Peeled & Minced
1/3 Cup Balsamic Vinegar
Salt & Pepper
1/3 Cup Fresh Chopped Parsley


Wash and dry the peppers, then remove the seeds, stems, and membranes.
Cut the peppers into 1 inch strips.
Heat the oil in a large heavy bottomed skillet and add the peppers, stirring well to coat in the oil.
Cook the peppers over medium heat until they begin to soften and brown, stirring often, about 10 minutes.
Add the garlic and cook another minute or two until fragrant.
Add the balsamic vinegar, season with salt and pepper and mix well.
Cook another 3 to 4 minutes until the peppers have absorbed all of the vinegar.
Toss with the fresh chopped parsley and place on a platter to serve.


CSA Week 14

In the box this week:

  • Head lettuce
  • Tomatillos
  • Onions
  • Red beets
  • Lemon cucumbers
  • Asian pears
  • Basil

Pickled Beets:


  • Roasted Beets
    1 large red onion, frenched
    1 cup tarragon wine vinegar
    1 1/2 teaspoons Kosher salt
    1/2 cup sugar
    1 cup water
  • First, roast the beets with shallots or onions, rosemary, and olive oil. Remove the skins of the roasted beets. Slice beets thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

    Read more at:


CSA Week 13

In your box this week: 







Roasted Cauliflower:

Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer


Eggplant is also delicious roasted. Cut in half and roast skin-side up at 400 for 45 minutes. Scoop out flesh, and blend with tahini, garlic, parsley, lemon juice, salt, and olive oil for a wonderful dip. 

CSA Week 12

In the box this week:

  • Sweet Corn
  • Strawberries
  • Carrots
  • Tomatoes
  • Leeks
  • Green Cabbage

Cabbage rolls are a fun, starch-free way to wrap up all sorts of meat and vegetables. I start by cutting the stem and core from a head of cabbage, dipping the whole head in boiling water, and removing the outer 3-4 leaves that are loosened from the heat. After the leaves are separated, blanch them for a minute in the still-boiling water. The leaves are now ready to fill with a pre-cooked meat, corn, and leek filling seasoned to taste. Fold leaves around the filling and place seam-down in a baking dish. Cover with 1/2 cup tomato sauce or chicken stock. Bake at 375 for 45 minutes. 

CSA Week 11

Halfway through the CSA season.... can you believe it? 

In the box this week:

  • Sweet Corn
  • Cauliflower
  • Green Beans
  • Fresh Walla walla onions
  • Rose Finn Apple Potatoes
  • Zucchini

Indian Spiced Cauliflower and Potatoes

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

From via Gourmet