Come see us this Sunday, October 5, from 3 pm to dusk!
Celebration time! Come join us for a gorgeous autumn day on the farm this Sunday as we pull out the wool and the wheels and have some fun with felting and spinning, along with visiting animals and touring the gardens. There will be campfires, of course, and a very special visit from our neighbors, The Downs Miniature Donkeys! At 6pm we'll set up for our always-amazing potluck dinner, featuring Circle M Ham and your sides, desserts and drinks. At about 7pm we'll enjoy the bluegrass and country songs of MooGrass String Band. Bring comfy shoes, warm layers, a camera, and some money to buy meat, Circle M t-shirts, market bags and other local goods. OH ! And bring friends! This is a free open house, and all are welcome.
We've been having a ball planning our potluck offerings, and in addition to our famous farmstead ham, and a beer-braised cabbage side, we'll be sharing some fall desserts based on this week's harvest from the gardens. See the Recipe Blog for our Brown Butter Carrot Cake and Thug Kitchen's Sweet Potato Bread. Yum!
Here's what's In The Box:
Salad Mix w/ Nasturtiums and Baby Tatsoi – Everything spring is back again! Enjoy this last hurrah of tender garden greens!
Carrots – So sweet and crisp, now that they’ve been sugared-up by the cold nights. Nothing compares to a fall carrot.
All Blue Potatoes – These terrific waxy potatoes are stunning in a soup, and just in time for a Halloween Mash!
Sweet Potatoes – These sweet potatoes should be eaten in a few weeks. They are very sweet – we’ve been eating them for breakfast along with mashed winter squash. A little salt and cinnamon is all they need, but almond milk or half-and-half splashed on top is pretty terrific, too.
Winter Squash – We grew some smaller varieties this year so we’d be able to easily put them in the boxes. You may have mini-butternuts or small acorns. Both are sweet and delicious, easy to cook by simply cutting in half, removing the seeds and placing cut-side down on a baking tray in a 350-degree oven until tender. Enjoy scooped right out of the shell, with a little butter, salt and spices. If you got a butternut, which has a smooth tan skin, you can also try shredding it in your food processor and eating it raw in a slaw! We love that with pecans and balsamic vinegar.
Cherry Tomatoes – This really is it for tomatoes!
Eggplant - Another last time around.
Broccoli – Side shoots still coming on strong. Sweeter than ever, stems included.
Radishes – These pretty yellow radishes are lovely sliced into your salad mix, but also terrific braised in butter! Save the greens to chop into soup or sautees, or combine with the turnip greens and cook in stock with some diced ham.
Salad Turnips – A favorite of mine! These little white turnips are not the tough, purple-topped monsters you might remember from your grandma’s kitchen. They are tender enough to eat raw, and have a sweet cabbage taste with no bitterness. Eat raw, dip in a nice dressing, or dice and sautee with butter and bacon.
Sage – SO so so yummy with winter squash, potatoes and sweet potatoes.
Watermelon (Full Shares Only)
Tennessee Dancing Gourds – These cute little decorations should liven up your fall dinners.
BON APPETIT! VIVA LOCAL FOOD!
For prep and recipe ideas, check out the Farmer Kriss Pinterest Pages or the Box 9 Recipe Blog on this site.
We've been having a ball planning our potluck offerings, and in addition to our famous farmstead ham, and a beer-braised cabbage side, we'll be sharing some fall desserts based on this week's harvest from the gardens. See the Recipe Blog for our Brown Butter Carrot Cake and Thug Kitchen's Sweet Potato Bread. Yum!
Here's what's In The Box:
Salad Mix w/ Nasturtiums and Baby Tatsoi – Everything spring is back again! Enjoy this last hurrah of tender garden greens!
Carrots – So sweet and crisp, now that they’ve been sugared-up by the cold nights. Nothing compares to a fall carrot.
All Blue Potatoes – These terrific waxy potatoes are stunning in a soup, and just in time for a Halloween Mash!
Sweet Potatoes – These sweet potatoes should be eaten in a few weeks. They are very sweet – we’ve been eating them for breakfast along with mashed winter squash. A little salt and cinnamon is all they need, but almond milk or half-and-half splashed on top is pretty terrific, too.
Winter Squash – We grew some smaller varieties this year so we’d be able to easily put them in the boxes. You may have mini-butternuts or small acorns. Both are sweet and delicious, easy to cook by simply cutting in half, removing the seeds and placing cut-side down on a baking tray in a 350-degree oven until tender. Enjoy scooped right out of the shell, with a little butter, salt and spices. If you got a butternut, which has a smooth tan skin, you can also try shredding it in your food processor and eating it raw in a slaw! We love that with pecans and balsamic vinegar.
Cherry Tomatoes – This really is it for tomatoes!
Eggplant - Another last time around.
Broccoli – Side shoots still coming on strong. Sweeter than ever, stems included.
Radishes – These pretty yellow radishes are lovely sliced into your salad mix, but also terrific braised in butter! Save the greens to chop into soup or sautees, or combine with the turnip greens and cook in stock with some diced ham.
Salad Turnips – A favorite of mine! These little white turnips are not the tough, purple-topped monsters you might remember from your grandma’s kitchen. They are tender enough to eat raw, and have a sweet cabbage taste with no bitterness. Eat raw, dip in a nice dressing, or dice and sautee with butter and bacon.
Sage – SO so so yummy with winter squash, potatoes and sweet potatoes.
Watermelon (Full Shares Only)
Tennessee Dancing Gourds – These cute little decorations should liven up your fall dinners.
BON APPETIT! VIVA LOCAL FOOD!
For prep and recipe ideas, check out the Farmer Kriss Pinterest Pages or the Box 9 Recipe Blog on this site.
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