Monthly Archive: August 2016

Circle Brook Farm

Farm News – August 29, 2016

Hello Everyone!  This week marks the beginning of the second half of the season (time flies when you’re eating well!).  We still have three more weeks of summer officially and we hope for at...

Sweet and Sour Cabbage with Smoked Pork Chops

Sweet and Sour Cabbage with Smoked Pork Chops

Here’s a delicious recipe from the “Simply Organic” cookbook that combines the onion and cabbage from our summer CSA shares with precooked pork chops and a honey dijon sauce.  Try it out!

Summer Succotash

Summer Succotash

If you’re tired of traditional succotash, try this recipe from the “Simply Organic” by Jesse Ziff Cool.  It deviates from the classic style of succotash by substituting green beans for lima beans, and adding...

Sautéed Greens with White Beans and Garlic

Sautéed Greens with White Beans and Garlic

This recipe from Whole Foods can be made with a mix of greens, such as spinach, mustard greens, curly endive (frisée), escarole, kale, or broccoli raab.  The recipe as presented serves 6 to 8.

Circle Brook Farm

Farm News – August 22, 2016

Hello Everyone!  So we have finally gotten some relief from the heat!  The cold front brought us a small amount of rain as it moved in, a little more would have been welcome but...

Heirloom Vegetables

Heirloom Vegetables

Farmer John loves to experiment with heirloom vegetables and we get to enjoy the results!  But what exactly is an “heirloom” vegetable, and how does it differ from a “regular” vegetable? According to Wikipedia,...

Orzo Salad with Heirloom Tomatoes and Herbs

Orzo Salad with Heirloom Tomatoes and Herbs

Here’s another great recipe found on epicurious.com.  This is simple way use up your abundant summer tomato shares.  Heirloom tomatoes don’t keep fresh for as long as store bought tomatoes, but they taste so much...

Soupe Au Pistou

Soupe au Pistou

From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made...

Roasted Eggplant and Feta Dip

Roasted Eggplant and Feta Dip

From the Jul/Aug 2012 issue of Eating Well magazine, this recipe made the “best appetizer” recipe of the last 10 years. The recipe as described serves 12, ¼ cup servings, as an appetizer.  Serve with toasted pita crisps...

Circle Brook Farm

Farm News – August 15, 2016

Hi Folks!  It is my firm belief (or perhaps my desperate hope) that we are over the worse of the heat wave.  It’s been a tough couple of weeks!  I thought that it was...