Save The Dates!
October 4th and 5th
Mineral Point, WI & Dodgeville, WI
This is the first ever local food fair in our neighborhood, and we’re excited to be a part of it! Farmer Kriss will be mediating a movie discussion in Mineral Point on Friday night the 4th, and Circle M will be serving veggie samples at a booth on Saturday. Also, Kriss’s bluegrass band, MooGrass, will be playing on Saturday at noon! Better yet, there is an old-time Potluck and Square dance that evening.
Oct 4th @ Mineral Point Opera House (139 High Street, Mineral Point)
6pm: Meet the authors of Super Snacks for Super Kids
7pm: FREE screening of documentary Hungry for Change
9pm: Wine and Cheese Reception at Grey Dog Deli, panel with local farmers
Oct 5th @ Folklore Village (3210 Cty Rd BB, Dodgeville)
12 to 6pm: Delicious Driftless Fare with vendors and live music
1pm: Keynote Speaker Steven Deller, UW Madison Professor Ag and Econ
6pm: Potluck and Barn Dance ($7 with a dish, $10 without)
Warm and Wooly Fall Farm Festival
Saturday, October 19th
Circle M Farm (1784 County Rd. H, Blanchardville, WI 53516)
This is our annual fall farm open house – we’ll be here from noon til night playing with wool, building bonfires and touring the farm to eat veggies and pet animals. The evening will culminate with a huge potluck dinner at 6pm and live bluegrass music at 7pm. Smores all night. Meet your farmers and bring friends, blankets, chairs and a dish to pass!
Here's What's In The Box!
You can join us, if you like, in the work and the feast. Monday through Friday we eat at noon, and if you want to come chip in on the harvest some morning, we'd love to share our riotous buffet of food with you. Of course, we've given you a lot to play with at home, this week, too. Here's what's in the box:
Head Lettuce - At last some crisp fall head lettuce. We love our salad mix, but the sudden change to the sturdier heads is always a welcome surprise. Yum! Be sure to pull these apart and wash them well, leaf by leaf, before eating. They are very sandy due to that pounding rain last week.
Nasturtium Flowers and Leaves - For some members, we know this bag is the highlight of the season. Others of you might not know what to do with these but we encourage you to try these peppery-radish-ish treats in a salad or as a stand-alone appetizer. Mix some goat or cream cheese with chives and pepper, spread lightly on a leaf and top with a flower - enjoy and impress your dinner guests! Chefs most often use these to garnish fish or soup, so that's an option, too. These were originally grown in South America as a salad vine - not as the flower bed edging we see here!
Tomatoes - This could be the end for our tomatoes, depending on how the nights go here in the next week, so enjoy the last bite of summer!
Eggplant - DO roast these. We've had them roasted in all kinds of dishes this week - including this morning for breakfast as a base for a poached egg. Lots of ideas on the Farmer Kriss Pinterest Page! If you don't have time to eat them, roast them and freeze the flesh to make babaganoush later.
Peppers - Reds of all sorts and lovely huge bells. Little hot jalapenos. The fat horn-shaped reds have sweet flesh and spicy seeds - so watch out for that!
Cucumbers - We had a great salad dish featuring cucumbers and beef at Madison's wonderful Lao-Laan Xang Atwood recently. Don't be afraid to combine your cukes with warm ingredients.
Herb Bag: Chives, Celery/Lovage and Basil
Collards - Oh, hooray! The collards are finally beefy enough to cook them Southern-style with a tomato broth and some ham. Luscious on a chilly night. See a great Indian Spiced Collard dish on the Box 9 recipe blog page.
Kohlrabi - Really one of my favorite veggies of the year. Looks awesome in the garden - like a vegetable asteroid from space - and tastes great on the plate. I tend to eat these like apples, right in the field, but we grew the Gigante variety this year, which gives us more to work with in the kitchen. Today we had Chili-Spiced Kohlrabi fries for lunch and they were truly terrific. Sweet! New to me this year - roasted and sprinkled with a tiny bit of Gruyere and pepper and salt. A superlative side dish.
Beets - Yay! Beet time! We don't grow beets for the spring because we love love love the sweetness the fall temperatures impart to the earthy flesh. These are good all kinda ways - and terrific if you are a juicer - but my personal favorite is roasting, dicing, and having in a room-temperature salad.
White and Blue Potatoes - These All Blues make a great boiling potato and the white Kennebecs are terrific for frying or baking.
Gourd - One pretty gourd, courtesy of our friends at Barham Flower Garden. Thanks, Kim and Roberta!