Monthly Archive: September 2010

Stir Fry Chicken and Tatsoi

Stir Fry Chicken and Tatsoi

Ingredients ¾ lb boneless chicken breast, sliced thin ½ Cup Teryaki or soy sauce 1 bunch tatsoi, rinsed well and shredded 1 Cup chicken stock 2 teaspoons cornstarch ¼ lb mushrooms, sliced ½ onion, cut in half, then sliced into...

Roasted Eggplant Puree (vegan)

Roasted Eggplant Puree (vegan)

Here is another wonderful recipe from our CSA member Rani Sidhu from her cookbook Menus and Memories from Punjab. She says “This fragrant dish from northern India is delicious served with naan bread. Makes...

Circle Brook Farm

Farm News- September 30, 2010

Howdy Folks, Summer has officially ended and with it go the warm weather crops. The tomatoes are definitely over for the season; the peppers should continue producing for a few more weeks. The eggplants...

Circle Brook Farm

Farm News- September 23, 2010

Hi Folks, We received a bit more rain this past week from the storm that passed through on Thursday. It wasn’t much, perhaps a quarter of an inch, nothing like the downpour experienced in...

Chimichurri

Chimichurri

Chimichurri is an Argentinian sauce simi- lar to pesto. It is usually used as a mari- nade for grilled steak, but can also be used just as a spread over some crusty bread.The variations...

Circle Brook Farm

Farm News- September 16, 2010

Hello Folks, We had some light rain and drizzle here at the farm this past Sunday. I don’t think it amounted to even a 1⁄4 inch of precipitation. It will help to germinate some...

Creamy Mustard Greens

Creamy Mustard Greens

The mildest of the bitter greens, mustard greens are especially good and colorful when cooked with cream. This side dish yields 4 servings (3-4 cups), and is taken from Cuisine at Home.

Circle Brook Farm

Farm News- September 9, 2010

Hi Folks, I hope you had a pleasant Labor Day weekend. There’s no 3 day weekend here at the farm of course, we’ve got to harvest your food! Besides harvesting, the major project for...

Stewed Tomatillos and Tomatoes

Stewed Tomatillos and Tomatoes

If you’ve still got tomatoes (and I’m sure many of you do), here’s a recipe to use some up from Mark Bitman’s “How to Cook Everything”