Monthly Archive: October 2018

Circle Brook Farm

Farm News – October 29, 2018

Hi Everyone, So the bizarre weather pattern continues — frequent rain and consistently gray skies with very little sunshine. And we continue to be frustrated that crops are growing so slowly. At least there’s no extreme cold forecast for the moment. We are waiting impatiently for the cauliflower to head up and the spinach to grow large enough to cut. It’s a small share this week, sorry. (more…)

Yacon

Yacon

Easy to grow and store, high-yielding, supernutritious and crunchy like an apple, yacon root (pronounced ya-kon) is one of the many “new” vegetables coming to us from South America.  In reality, this fruitlike vegetable has been cultivated throughout the Andes for more than a millennium.  South Americans eat it as a fruit; they also use the huge leaves to wrap foods during cooking, in the same way cabbage leaves are used in Germany, grape leaves in the Mideast and banana leaves in the tropics.  Only recently – thanks to some adventurous green thumbs – have North Americans begun to see yacon in produce markets. (more…)

Skillet Roasted Parsnips and Carrots

Skillet Roasted Parsnips and Carrots

Parsnips and carrots are a classic fall side dish.  It’s best to use parsnips less than an inch wide, as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded.  Using warm water will help the sugar dissolve more readily. This recipe comes from Cook’s Illustrated and can also be found on genius kitchen.  Serves 6-8. (more…)

Circle Brook Farm

Farm News – October 22, 2018

Hi Folks! So, it hasn’t been raining much lately and the sun has even been shining from time to time. The fields are beginning to dry out a bit, although we still have deep ruts in many of our farm lanes. The weather issue we have been dealing with lately is cold nights. We have had 3 light frosts so far but no hard freeze. We are covering some crops like the peppers to try and keep them coming a little longer. Between the cold and the shorter days, everything grows a lot slower. We are waiting for the cauliflower to head up and for the spinach to get big enough to cut. I mentioned parsnips in last week’s update but we will hold off on these until next week. For this week we have rainbow carrots for you. (more…)

Bok choy

Bok Choy

Bok Choy is technically a Chinese cabbage. But until you cook with bok choy, you cannot appreciate how special it is. It has a mellow taste compared to some of the other asian greens such as tatsoi. (more…)

Bok Choy with Shiitakes and Oyster Sauce

Bok Choy with Shiitakes and Oyster Sauce

This recipe is from Mark Bittman who writes “The Minimalist” column in the New York Times.  If you do not have any dried shiitake mushrooms, so you can use fresh shiitake mushrooms. Where the recipe calls for reserved mushroom water from the dried mushrooms, you can substitute chicken broth.  Yields 4 servings.

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Broccoli Cheese Soup

Broccoli Cheese Soup

My friend made this soup for me, and it was so good, I had to share. The quantities of ingredients are approximate, so use your judgement. (more…)

Chocolate Chip Squash Bread

Chocolate Chip Squash Bread

From the Eva Bakes food blog, here’s a yummy spiced bread made with butternut squash.  You can substitute other similar winter squash for the butternut (e.g. pumpkin or buttercup), and since you’ll probably have more than 1 cup of squash purée, you’ll be able to make several loaves (they freeze well too).  Yields one 9″x5″ loaf. (more…)