Author: Bryan Housel

Circle Brook Farm

Farm News – August 25, 2025

Hello Folks! We received ¾” of rain last week – enough to help some seeds to germinate, but not enough to supply large, rapidly growing plants with the water that they need. There is not much precipitation forecast, so we continue to move the sprinklers around the fields. The mild temperatures are certainly a blessing that minimizes the stress on the crops and my crew alike. (more…)

Circle Brook Farm

Farm News – August 18, 2025

Hello All! We are still badly in need of rain, as last week’s brief storms dropped a meagre eighth of an inch. We have a reasonable chance (80%) of some precipitation on Wednesday, keep your fingers crossed. In the meantime, we do our best to keep the crops alive and growing. (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 jalapeño peppers. (more…)

Circle Brook Farm

Farm News – August 11, 2025

Hey Folks! So the beautiful weather continues… if you are not a farmer. Down here on the farm it is starting to get ugly. There is still no rain in sight, and it has me very worried. We are using all the tricks that I know and all the pumping capacity that we have, but it is hard to give all the crops the water that they need to grow. We have five acres of winter squash and pumpkins that we will never be able to irrigate. We are in between plantings on the string beans. We hope to have enough for all groups, but if we come up short, we will make it up next week. (more…)

Eggplant

Eggplant

Eggplant is a member of the Solanaceae, or “nightshade,” family of vegetables, which also includes tomatoes, sweet peppers, and potatoes. As you already noticed, they come in a variety of shapes and colors. While the varieties exhibit slightly different tastes and textures, generally eggplants have a pleasantly bitter taste and spongy texture. (more…)

Quick Kimchi

Quick Kimchi

This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple.  Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken.  The recipe makes 4 cups and is from Eating Well Magazine. (more…)