Monthly Archive: June 2022

Sugar snap peas

Sugar Snap Peas

Sugar snap peas, unlike last week’s garden peas, have edible pods that are filled with plump sweet peas.  Use them quickly as they lose their flavor and structure when stored.  They can be eaten raw, but are best when cooked, requiring little time:  steam sugar snaps for about 4 minutes.

Sugar snap peas are a member of the legume family and are a good source of folate, vitamins A and C, and zinc.

Risi e Bisi

Risi e Bisi

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

Fresh Arugula Pesto

Fresh Arugula Pesto

This recipe, found on simplyfreshcooking.com is a great way to use arugula.  The great thing about pesto is that it’s so versatile.  You can literally use any kind of leafy green in place of the arugula – even spinach, mustard greens, swiss chard. (more…)

Circle Brook Farm

Farm News – June 6, 2022

Hello Everyone, so here we go… lettuce begin! We are off to a good start with the first delivery of the season. As most of you know the first few deliveries in the spring are a bit smaller and heavy on the greens. The shares will build steadily over the next few weeks. We always try to have peas ready for the first round, but the cool spring slowed them down. It is possible there may be some English(shell) peas in shares toward the end of the week. If this is the case, we will make it up to the early week groups when we are coming to the end of the pea season. We have lots of sugar snap peas planted, so you should see these 2 or 3 times over the next month or so. (more…)

Best Cobb Salad

Best Cobb Salad

Try this classic Cobb salad made with a quick homemade dressing, courtesy of delish.com.  If you want to make this ahead of time, we recommend storing the lettuce, eggs, chicken, bacon, and chives in one container.  Then you can peel the avocado and chop it along with the tomatoes before adding to the salad and tossing with dressing. Everything will keep in the fridge like that for up to 3 days.  Serves 4-6. (more…)

Soft-Cooked Summer Squash With Onion

Soft-Cooked Summer Squash with Onion

From the Washington Post, here’s a delicious summer squash and onion dish. The variety to use here is the pale yellow crookneck squash, but yellow zucchini (or a mix of green and yellow zucchini) will also be fine. Small to medium-size squash work best.  Because they typically contain less water and fewer seeds, they will contribute more flavor and texture to the dish. Serves 4.
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Stewed Escarole with Feta

Stewed Escarole with Feta

Besides using escarole in soups, this is one of my favorite recipes for this veggie. We included it a few years ago in one of our CSA newsletters and it got good reviews so whether you are a new, or even a more “seasoned” member, give it a try. I hope you will like it, too. The recipe serves about 6 as a side but you can also serve with pasta as a main dish.
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