Circle M Farm

Though we still have a ton of food growing in the gardens, our warm season plants are definitely showing signs of fatigue and disease now.

The summer squash and zucchini, just weeks ago the most robust and aggressive vines in the fields, have let their upright leaves fall to the side and succumbed to a blotchy powdery mildew that makes them look like something growing in the gray landscape of the moon. Lower-growing cucumbers have similarly turned into a faded version of their former selves. The tomato vines contracted a black wilt very early in the season and the disease has now worked its way up to the very tops of the plants. The corn stalks have turned almost completely yellow, and a few of the beans have picked up the same hue. The potato stalks have died back, an indication that the tubers below have cured and are ready to harvest and store, and the leeks are starting to yellow at the tips. They are ready to dig, as well.

Of course, the conditions that bring death to some plants are just those that breath new life into others, and we are seeing autumn greens in their prime – dark green collards, blue-tinged kale with bright maroon stalks and Swiss chard in a riot of hues from yellow and orange to pink and fuschia. Carrot and fennel foliage is brighter than ever, though we are seeing a transition in the plots from the saturated greens of summer to the more flashy colors of fall. Giant pumpkins poke out from beneath the shrinking canopy that’s cloaked them for the past two months, zinnias and sunflowers in a riot of garish shades nod over their more subdued neighbors and the pepper patch is in a full-on rush to turn all red before frost.

Packing the boxes is like arranging a bouquet. Hope you enjoy eating them as much as we enjoy putting them together!

Beets – Big and beautiful.

Scallions- The last of the year. Enjoy!

Edamame – Our family enjoys these boiled and slurped right out of the pod, but you can also squeeze these beans right into soups or salads.

Celery – This is a golden variety that we’ve been just tickled with, it’s so delicious. Feedback has been excellent from members, and we hope you’ll enjoy it, too!

Tetragonia – Here at the start of autumn, you could be in the mood for salad or in the mood for cooked greens on any given day. Tetragonia fits the bill either way.

Red Peppers – All of these peppers are suitable for fresh eating, frying or drying. What we’ve got in the box this week are tiny little Sheepnose Pimentos, the chubby conical Lipsticks, and long sweet Genovese Costalucas.

String Beans

Potatoes – We’ve begun to harvest the potatoes and it’s fun to see what comes up out of the ground. We’ve included some nice Green Mountains, a fluffy white potato, and some red French fingerlings and Rose Finn Apples.

Tomatoes – The gorgeous and tasty Speckled Romas are our season finale!

Basil, Thyme, Pineapple Sage

Mixed Greens – Kale and Collards

Nasturtium Leaves and Blossoms

Popcorn – This little shriveled ear of corn is delicious popcorn! You can shell the little kernels off and pop them on the stove in a pot, just like regular popcorn. Or, put the whole ear, husked, in a paper lunch bag, roll the top to keep it closed, and put in the microwave for two minutes.

Nasturtium and Potato Soup
2 tablespoons butter or margarine
1/2 large sweet onion, finely chopped
2 medium potatoes, peeled and chopped
25-30 nasturtium leaves, stems removed
4 cup chicken broth (or water)
1 1/4 cups milk
1 bay leaf
salt and pepper to taste
nasturtium blossoms for garnish

Melt the butter in a stock pot. Add the onion and cook until soft but not browned, stirring occasionally. Add the potatoes and nasturtium leaves and continue cooking until the leaves are wilted, about 5 minutes. Add the chicken broth and milk to the stock pot. Add the bay leaf, salt and pepper, then bring to a boil. Cover and simmer gently until the potatoes are tender, about 15 minutes.

Remove the bay leaf and discard. Puree the soup in a blender until smooth. Serve garnished with fresh nasturtium blossoms. Makes 6 servings

Pineapple Sage Sugar Drops
This basic sugar cookie is actually a nice base for any interesting herb you happen to snip from the garden. We’ve made these with rosemary, and I think they’d be nice with anise hyssop, too.
1 c sugar
1 c butter
1 tsp vanilla
1 tsp lemon extract (you can do without this, too)
1 egg
1 tsp. lemon peel, minced
1 Tablespoon pineapple sage, minced
2 1/3 c flour
1/2 tsp baking soda

Heat oven to 375. In large bowl, beat sugar and butter on low until light and fluffy. Stir in vanilla, lemon and egg. Add minced peel and herbs. Mix flour and baking soda together, then add slowly to butter mixture. Drop by tablespoons onto ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake 9 to 11 minutes. Remove immediately to cooling rack.