That's all folks! See ya next year!
We really wanted to highlight the fall superstars in this October box, so we've loaded you up with those colorful root crops: red beets, golden carrots, deep orange sweet potatoes and pink radishes. In addition we have a small hard squash for each of you, to celebrate the harvest season. Of course, no Circle M box would be complete without multi-hued greens, so we've got mixed head lettuces in green, speckled, red and maroon, as well as our ever-popular kale bouquets. But we had a few late summer surprises we popped in as well: sweet corn, dill and Napa cabbage!
Unfortunately, there was a lot out there we couldn't squeeze into the boxes, or we couldn't pick because it wasn't quite ready yet. We may offer a limited amount of Fall Bounty Shares again this year, so let us know if you are interested in that. But we want to invite all of you to come out and pick your own after-the-box goodies as they become ready. We'll stay in touch with the blog, facebook and email and let you know what looks good in the fields. Then you just give us a call if you want to come out and glean with the crew.
We do hope to see you at our Wild and Wooly Farm Festival on October 19 from 2 til night. We will have felting and spinning activities set up to play with all day, and we'll be taking farm tours to visit veggies and animals. In addition, there's a big potluck with live bluegrass music at 6pm and bonfires with s'mores all evening. Come on out and see us!
Here's What's In The Box!
Head Lettuce - We love growing special lettuces that would never make it to the grocery store, or even to the farmer's market, because they are so fragile. We've given you two heads of different colors and textures this week so you can mix up a beautiful tasty salad several times this week. Add some leaves from your arugula bunches, too, and top with sliced radishes or thinly shaved fennel. Dress with a lemon balm vinaigrette and take advantage of all that early fall has to offer!
Napa Cabbage - Yay! A crunchy fresh treat. Our European cabbage took a terrible hit from cabbage moths this year, so it was all too buggy to pack for you, but these pretty Asian open-head cabbages are gorgeous and somehow escaped the worms from moth larvae. Our Amish friends enjoy these leaves spread with peanut butter, but we tend to mostly make them into Asian-flavored slaws or shred them into rice paper spring rolls.
Arugula Bunches - Ah, the arugula gets so mild and sweet in the fall weather. I LOVE arugula salad with eggs for breakfast. Think I'm crazy? Try this dressed with buttermilk and sprinkled liberally with pepper and goat or feta cheese crumbles. Breakfast!
Eggplant - We certainly hope you aren't sick of these yet. They are so good this year, we really can't get enough roasted or grilled.
Peppers - A colorful bunch of all sweet peppers for you this week.
Cucumber - Our hoophouse has produced a lovely crop of these for us all year. Lovely on a salad. Great with grilled beef.
Fennel (Full Shares Only) - These barely grew big enough for us to harvest this year, so y'all each are only getting one. Try sliced thinly over salad or roast and enjoy the soft, sweet sections with a bit of blue cheese dressing. Shave and add to potato gratin, dice and combine with apples, dill and rice wine vinegar for a wonderful appetizer.
Radishes (Shortie Shares Only) - So pretty, tender and sweet.
Brussels Sprouts Leaves (Full Shares Only) - Our Brussels Sprouts are still too tiny to harvest (we'll let you know when they are ready and you can come and pick them if you are a fan) but the leaves from the plants are tender and taste just like the sprouts. Of course, we searched Pinterest for recipes and we were shocked to find a ton. Chefs apparently LOVE Brussels Sprouts leaves and now we feel a bit behind the curve. Enjoy!
Kale - Prettier and sweeter then ever. We've gotten so much great feedback on our mixed Kale bouquets this year, so it's our great pleasure to pack them again.
Herb Bags: Parsley, Dill, Sage, Lemon Balm, Basil - Use the basil up right away, then put the rest of the bag in the fridge and use it as you have need. All of these herbs should last a week or two, but drying them for the winter is never a bad idea. Our dill is quite incredible. Not sure why, but it was extremely happy in the fall plot and we are delighted to bring it to you. Cut over your salads or season glazed carrots or roasted beets. Yum! We love sage combined with hard squash in a fall soup, in squash lasagne or ravioli, or a smashed garlic side dish.
Carrots - Boy o boy are we proud of these carrots. Not just beautiful but sweet. What a year for them! We had an incredible dish this week at Mount Horeb's Bistro 101 that served up crab cakes on a bed of skinny roasted carrots. The crab cakes were great but the carrots blew us away. So we came home and looked up a bunch of roasted carrot recipes. You can find them at the Farmer Kriss Pinterest Page.
Beets - This week we are packing you bunches of Cylindra beets. They grow long and skinny and push themselves right up out of the ground. Cool to look at, even better to eat. And the bonus is, these skins are soft enough to eat. Just scrub and slice from top to bottom.
Sweet Potatoes - Our crop was dissappointing in both size and yield this year because of the cool summer, we imagine. But what we have here for you is the best of what we got. Enjoy, but NOT YET! Sweet potatoes must cure for a week or two to develop the full sweetness in the tubers. So hold off for a little bit.
Hard Squash - We had an absolutely AWFUL melon and squash year. Not sure why, actually. Bug pressure was minimal. The semi-drought was a bit stressful, but we had drip tape on the vines. In any case, we've got just these little squash for you, but it worked out OK since the boxes were so full! We have our favorites, but all hard squash and pumpkins are interchangeable in recipes. Look at the Farmer Kriss Pinterest Page!
Please do head over to the Farmer Kriss Pinterest page for lots of ideas on eating all of this yummy produce.