Monthly Archive: August 2018

Circle Brook Farm

Farm News – August 27, 2018

Hey Everyone! So, it hasn’t rained in 5 days now, and it looks as though we may make it a full week! Thursday seems to be our next chance for the wet stuff. The farm has mostly dried out and we have been busy preparing ground for planting (albeit the same ground we prepped a month ago before monsoon season began!) I planted turnips, radishes, and rutabaga today and will plant spinach and arugula tomorrow. We are transplanting broccoli and cabbage and trying to reclaim some crops that were overtaken by the weeds during the wet spell. The crazy weather has taken a serious toll on the tomatoes, cucumbers, and squash (both summer and winter types). All we can do is keep moving ahead and hope for the best. (more…)

Potato Lettuce Soup

Potato Lettuce Soup

Found on epicurious.com, this lettuce soup recipe is a great way to use the lettuce’s outer leaves and ribs, which usually go to waste.  Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.  Yields 4 servings. (more…)

Circle Brook Farm

Farm News – August 20, 2018

Hey Folks! “The sky is crying, Can’t you see the tears roll down the street” – Elmore James

So, we just can’t seem to get two days in a row without the heavens opening up on us! Oh well, we just have to tough it out and do the best we can. The farm is a muddy mess with puddles and deep ruts in the roads. Hopefully we will dry out soon. (more…)

Peppers

Bell Peppers

Bell peppers belong to the nightshade (Solanaceae) family of plants, along with chili pepper, cayenne pepper, eggplant, tomatoes and potatoes (except sweet potatoes and yams).  Their scientific name is Capsicum annuum.  This scientific name, however, is used to refer not only to bell peppers, but also to wax peppers, cayenne peppers, chili peppers, and jalapeno peppers. (more…)

Spanish Quinoa Stuffed Peppers

Spanish Quinoa Stuffed Peppers

This recipe, courtesy of food blogger minimalistbaker.com, is a vegan and gluten and dairy free twist on stuffed peppers.  These protein packed stuffed peppers are fantastic by themselves, but try them topped with salsa, avocado slices, or hot sauce for even more flavor.  Serves 4. (more…)

Circle Brook Farm

Farm News – August 13, 2018

Hi Everyone! One of my members with family in Seattle informed me that the Pacific Northwest is unusually hot and dry, and that they are plagued with forest fires just as is California. So, my stereotype of the region as a rainy place may no longer hold true. Northern Europe, Scandinavia, Ireland, and the British Isles too, are suffering with drought and excessive heat, and many farmers have lost their entire crop. Meanwhile here in the Northeast it’s the monsoon season! But there’s nothing odd going on with the climate folks! I guess this is the new normal- that there is no normal; we just have no idea from season to season what to expect. I hate to be all doom and gloom but perhaps I am merely mirroring the predominant gray skies! (more…)

Tomatillos

Tomatillos

Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking.  They are a member of the nightshade family, related to tomatoes.  Tomatillos now grow everywhere in the Western Hemisphere and are common in Texas gardens.

Tomatillos can range in size from about an inch in diameter to the size of apricots.  They are covered by a papery husk which may range from the pale green or purple color of the fruit itself to a light grocery-bag brown.  Before using tomatillos, remove the outer inedible husks, and rinse well, as the fruit is covered in a sticky wax.  They are very easy to cook because they don’t need to be peeled or seeded.  Their texture is firm when raw, but soften when cooked.   (more…)