Monthly Archive: August 2019

Circle Brook Farm

Farm News – August 26, 2019

Hello Everyone! So, the heat wave broke and now we have a little taste of fall. The nights have been a bit chilly up here in the mountains of NW New Jersey! The daytime temps will be creeping back up into the 80’s, but the nights will be dipping into the low 60’s. It seems that we might get a brief break from the frequent rain in the coming weeks, although this Wednesday looks to be a little wet. Somewhat drier conditions will be welcomed, as we have lots of potatoes to harvest, and the digger doesn’t work well when the ground is saturated. It may also give us a chance to do some work on the farm roads, which are deeply rutted in most of the low spots around the fields. (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…)

Pepper Egg-in-a-Hole

Pepper Egg-in-a-Hole

If you’ve signed up for Farmer John’s egg share, you’ll definitely want to try this Pepper Egg-in-a-Hole recipe found on delish.com.  It’s the breakfast version of stuffed peppers, made with bacon, eggs, and cheese.  Serves 4. (more…)

Summer Vegetable Bread Pudding

Summer Vegetable Bread Pudding

Bread pudding isn’t just for dessert – you can make a savory bread pudding with your summer veggie and egg shares.  Feel free to substitute other ingredients, herbs, or cheeses, depending on what you have available.  Works great as a brunch dish that serves 8-12. (more…)

Circle Brook Farm

Farm News – August 19, 2019

Hi Folks! So, it continues to rain regularly here on the farm. We received almost 2½ inches over the past week, a bit more than the inch per week that is ideal. I’m not complaining though — it’s been good for the thousands of transplants we’ve been setting out, as well as helpful for germinating the direct seeded crops. It’s come mostly in the evening and overnight which means it hasn’t interfered with our work. In case you hadn’t noticed we’re in the throes of another heat wave, which might be worth complaining about if it would do any good. Besides, I’m still working on my string of consecutive weeks without complaining about the weather! Although the Guinness folks haven’t returned my call yet. (more…)

Savoy cabbage

Cabbage

Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and Brussels sprouts.  Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen less frequently.  The cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year. (more…)

Asian Pickled Cabbage

Asian Pickled Cabbage

Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors.  It’s super easy and refreshing as a side dish on a hot day.  The recipe serves 2-4 but can easily be doubled.   (more…)

Rustic Homemade Pizza Sauce

Rustic Homemade Pizza Sauce

You can turn almost any of your extra CSA veggies into toppings on a homemade pizza.  From the Cooking Close to Home cookbook, this simple, chunky, sauce yields about 3½ cups, enough for 3, 16-inch pizzas.  It is also an excellent base for adding pasta sauce ingredients like ground meat, sausage, or other veggies later.  You can also freeze it, in case you have more tomatoes than you know what to do with.

If you have fresh herbs, the conversion is one teaspoon dry equals one Tablespoon fresh (and fresh will taste so much better!).

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