Monthly Archive: August 2020

Circle Brook Farm

Farm News – August 31, 2020

Hi Everyone!  We received .4 inches of rain from the remnants of Laura on Saturday.  We may get a little more precipitation tomorrow.  Soil moisture is good, seeds are sprouting, and the transplants have taken root.  Mostly moderate temperatures are forecast for the week ahead but with some cool nights. (more…)

Leeks

Leeks

Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of tightly wrapped, layered leaves.  With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. (more…)

Spring Garden Soup

Spring Garden Soup

Another great soup recipe from The Victory Garden Cookbook by Marian Morash.  It serves 4-6.  Use 2 leeks (white and light green parts only) in lieu of scallions.  For herbs, parsley, thyme, or tarragon is recommended. (more…)

Circle Brook Farm

Farm News – August 24, 2020

Hi Folks!  So I guess I misspoke when I said that the extreme heat was done for the year, as we are amid several more scorching days.  We had a few minor rains during the week, sufficient to help transplants to take root and seeds to germinate.  As I expected, my early August planting of spinach was almost completely killed by excessive rain from the tropical storm.  The next planting has germinated well and should be ready to cut in a month or so.  Greens in general are still scarce.  We will have some arugula next week and should have lettuce again as well.

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Summer Savory

Summer Savory

Summer savory is commonly used as a flavoring for soups, stews, and marinades.  But it is also known as the “bean herb” because it goes so well with many types of beans, especially green beans or any other type of broad bean. It is also quite tasty in stuffings, with any type of meat or chicken, or sausages.  For a different use, try it in scrambled eggs or omelets. Add it to a salad dressing recipe for an aromatic flavor. (more…)
Baked Radish Quinoa Salad

Baked Radish Quinoa Salad

This baked radish and quinoa salad, found on the Jen Reviews health and food blog, is simple enough to make for lunch or dinner.  It contains all the tasty summer flavors and enough protein to keep you feeling full.  You can add more vegetables to this salad and/or use a different dressing – the options are endless!  Serves 3.
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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 a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)