Circle M Farm

This garden year has flown by in an absolute riot of color and flavor and taste and abundance. We were thrilled with the yields and the varieties overall, though there were certainly a few failures and disappointments. Many thanks to you, our partners in this good work, for supporting the cottage industries here at Circle M. We hope you’ve enjoyed eating as much as we’ve enjoyed growing and packing the boxes. Please join us for the Homestead Harvest Festival this weekend as we celebrate a fabulous fall.

Celery

Celeriac

Rutabaga – Wait to wash until you are going to use these purply roots. The dirt keeps some moisture in.

Mixed Kale and Collards

Swiss Chard

Red and Green Peppers

Fennel

Purple Scallions – These large scallions make quite a picture in an omelette. Delicious, too! the variety is “Purple Marble.”

Salad Mix – Not much, but soooo bright and pretty! Tastes good, too. Eat it with minimal dressing, or mix with the stronger tasting arugula.

Arugula – These bigger leaves don’t have the bite of summer arugula, but they’ll still spice up a salad or pasta. Eat raw, or saute in olive oil (red stems, too!).

Spaghetti Squash – A favorite of mine! These ripened to a cheery shade of orange, rather than the typical light yellow. The flesh is also more of a melon color. Unfortunately, I’ve lost the label under the vines and I don’t recall which heirloom variety this is. But go ahead and fix it as usual – split, remove seeds, roast in the oven until tender, and then fluff the flesh out to serve like either spaghetti or like squash. A dual purpose vegetable! This is also one of the most durable storage squash, so you can keep it in the kitchen for several months if you don’t wish to use it right away.

Sage – This savory herb will go wonderfully with your root vegetables. But also with your Thanksgiving turkey, of course! Which we hope you will order from us this year, our first in the turkey business. We still have a few left to pre-order.

Braised Celeriac
2lb celeriac
Juice of 1 lemon
2 cloves garlic
2oz butter
2 tbsp chopped parsley and chives or just parsley
3oz grated cheese (cheddar or Gruyere)
Salt, pepper
1/4 pint milk

Peel the celeriac and cut into thin slices. Cook in boiling, salted water with the lemon juice for 20 minutes and then drain well. Crush the garlic and beat it into the softened butter with the parsley and chives. Arrange a layer of the celeriac in a well-buttered ovenproof dish, cover with a little of the cheese, season and pour over a little milk. Repeat the layers until the dish is full, finishing with a layer of cheese. Dot with the garlic and herb butter and bake in a hot oven 400 F, for 20 minutes. Serve hot.

Cheesy Rutabaga
1 rutabaga (2 lb)
1/2 cup sour cream
1/2 tsp each salt and pepper
1 cup shredded colby or other cheese

Cut thin slice off bottom of rutabaga. Place on work surface, cut side down, peel and cube. In saucepan of boiling salted water; cook rutabaga, covered, for 25 to 30 minutes or until tender. Drain and return to saucepan over low heat for about 30 seconds or until dry. Using potato masher, mash thoroughly; mix in sour cream, salt and pepper. Stir in cheese just until slightly melted.

Garlic Chard Polenta
This is a lovely recipe from Real Simple.

1 T olive oil
2 cloves garlic, thinly sliced
1 bunch Swiss chard, stems trimmed and leaves cut into 1-inch strips
Kosher salt and black pepper
1 C instant polenta
1/2 C crumbled blue cheese (about 2 1/2 oz)

Heat oil in a large skillet over medium heat. Cook garlic until golden, 2 minutes or so. Add chard, 1/2 t salt and 1/4 t pepper. Cook til tender, 4 to 5 minutes.

Meanwhile, in medium saucepan bring 4 cups of water to a boil. Add 1 T salt. Slowly whisk in polenta. Cook, whisking constantly, until polenta thickens, 3 to 4 minutes. Divide among bowls and top with the chard and blue cheese. Serves 4.