Author: Danielle Levitt

Circle Brook Farm

Farm News- June 30, 2011

Hello Dear Friends,

Welcome to another addition of the farm update. First the obligatory weather report: It was another wet week with 3” of rain, most of which fell in a 2 hour period on Thursday, causing considerable flooding. We once again count ourselves lucky as parts only 5 miles from the farm experienced hail and damaging winds which we were spared. I have been trying to get the pumpkins and winter squash planted, as it’s getting late. (more…)

Circle Brook Farm

Farm News- June 23,2011

Hi Folks,

Hello Everyone, We are still dealing with very wet conditions here at the farm. The storms that passed through Thursday night dropped 2 1⁄2 inches of rain on us and spoiled my plans for transplanting melons and ground cherries on Friday. Fortunately we were spared the strong storms that visited the northeastern part of the state and that I understand were accompanied by hail. (more…)

Risi e Bisi

Risi e Bisi

Rice with peas is a Venetian specialty, containing few ingredients, making a fairly quick and filling meal or side dish. The recipe serves 4. (more…)

Circle Brook Farm

Farm News- June 16, 2011

Hi Folks,

The week you have been waiting for has arrived-the first delivery of the season. This is the week that my crew and I have been working and preparing for since March. It’s also the week that I have been worrying and fretting over for about the last month; would there be anything to deliver? (more…)

Root Vegetable Soup

Root Vegetable Soup

Ingredients

1 large onion, chopped
2 Tablespoons olive oil
2 parsnips, peeled and cut into small chunks
2 turnips, peeled and cut into small chunks
2-3 carrots, peeled and sliced
2 potatoes, peeled and cut into small chunks
1/2 cup dried lentils
1/4 teaspoon red pepper flakes
4 cups broth (beef, chicken or vegetable)
1 teaspoon fresh chopped herbs (could use parsley or oregano)
1 bay leaf (more…)

Circle Brook Farm

Farm News- December 2, 2010

Hello Folks,

I hope you all had a pleasant Thanksgiving. Here at the farm we are grateful for relatively moderate temperatures during November.

Thanks to the mild weather and to some hardy volunteers who came out to the farm this past Sunday we will have a fair amount of greens to distribute along with the stock up delivery this week. (more…)

Roasted Brussels Sprouts

Roasted Brussel Sprouts

While this recipe calls for roasting them in the oven, they are pretty darn good cooked on the grill. Toss with oil, and place right on the grill. If the sprouts are on the small side, you might want to use a mesh plate (available as a grill accessory) to keep them from falling into the fire. (more…)

Carrot/Almond Fudge (Gajjer Burfee)

Carrot/Almond Fudge (Gajjer Burfee)

Ingredients:

5-6 (about 1 pound.) medium/large carrots, trimmed, peeled, and grated
¾ cup of half-and-half
½ teaspoon ground cardamom
½ cup finely chopped golden raisins
½ cup ground, whole almonds
¼ cup white sugar
½ cup crumbled jaggery (unrefined sugar) or dark brown sugar
3 tablespoons ghee or melted butter
1 cup whole-milk powder (mava)*
Garnish: a slivered or sliced almond (more…)