Author: Bryan Housel

Circle Brook Farm

Farm News – October 17, 2016

Hello Folks!  So we have had 2 light frosts since my last update.  We were able to cover and protect a few crops, notably the peppers.  We tried to save a late planting of...

Beet Cake

Beet Cake

Yes, this cake is made with beets!  Very highly reviewed on food.com.  According to the recipe, the batter looks red, but the red bakes out.  Try it with almond flavored frosting, or serve it with homemade...

Circle Brook Farm

Farm News – October 10, 2016

Hi Folks!  We are expecting the possibility of our first frost early Tuesday morning.  It will likely be a light one, and things will begin to warm up as we go through the week. ...

Spinach, Beef, and Egg Hash

Spinach, Beef, and Egg Hash

Found on foodie site, saveur.com, this easy one-pan meal is just the thing for a fulfilling breakfast that comes together in the blink of an eye.  The debate rages on as to the origin of...

Spinach, Carrot, and Mushroom Lasagna

Spinach, Carrot, and Mushroom Lasagna

Here’s a delicious vegetarian lasagna that your family will love!  This recipe was found on the food blog chocolatemoosey.com.  To save time, making the sauce and assembling the lasagna can be done ahead of...

Circle Brook Farm

Farm News – October 3, 2016

Hi Folks!  So after 3 days of overcast and drizzly weather, we received about a quarter of an inch of total precipitation.  It was good for germinating the seeds that I recently planted, but...

Circle Brook Farm

Farm News – September 26, 2016

Hi Folks!  So the nights are getting quite chilly now up here in the hills of Northwest NJ.  We came quite close to having a frost on Sunday night.  Just down the road, in...

Acorn Squash

Although considered a winter squash, acorn squash actually belongs to the same species as all “summer” squashes (such as zucchini and yellow squash).  The most common variety is dark green in color, but newer...

Moroccan-Style Stuffed Acorn Squash

Moroccan Style Stuffed Acorn Squash

This recipe, hailing from an old issue of Whole Living by Martha Stewart (via The Bitten Word), serves 4. I’ve substituted whole wheat couscous or brown rice when I’m out of bulgur, just remember...