Fall weather has finally arrived, and we expect our first frost any day now. With the chillier temperatures, our bounty of peppers, summer squash, and eggplant is coming to an end, making way for cold-loving crops. Leaf broccoli, yukina savoy, and beautiful mixed mustard greens will add some spice to your stir fries, while beets, potatoes, carrots, and onions all lend themselves to warm veggie roasts and stews.
While the first frost means the end of many summer crops, some crops like brussels sprouts improve after a freeze. If you grow brussels sprouts it’s time to top your plants. Read this tip to find out more about pruning your sprouts.
Onions, onions, and more onions! We’ve had our best onion harvest ever. Our production crew has been busy cleaning, grading, and boxing them up for storage. We currently have 40 pound boxes of yellow onions on sale for $60. Stock up for fall and winter!
[ 2014 September 19 ]
We’re still enjoying the bright colors and perfect flavors of summer but the pace of our days has begun to change a bit as we move toward fall. We’ve been bringing in big harvests of fall veggies, and our crew has been spending afternoons cleaning onions and garlic for the farmstand and CSA. Last week was the last big planting week of the season. We have been busy planting cover crops, and all of our early strawberries for the 2015 season were put in the ground.
Tomatoes are beginning to wind down, and we have started cleaning out some of the tomato hoop houses to make way for fall greens. We still have a few weeks left of summer, but we’re already doing a lot of planning for our Fall CSA. We still have some shares available, so be sure to sign up in the farmstand or online. It’s promising to be an outstanding fall, so don’t miss out!
[ 2014 September 12 ]
We’re just starting to head into that perfect time of year where summer meets fall and we get the best of both seasons: melons, peppers, tomatoes and mums, hardy greens, and cool, crisp mornings. At this intersection of seasons, the farmstand is overflowing with goodness. We still have cases of tomatoes available, so if you have the time to can or freeze them, be sure to come by while supplies last! Canning tomatoes can be a fun project for a late summer day, but freezing tomatoes is a great (and very easy) alternative.
We also have a two for one sale on cantaloupe in the farmstand this weekend. It’s been a great year for melons and they are sweet and delicious!
[ 2014 September 5 ]
It’s back to school time already. The farm is beautiful this time of year, with the early morning mist rising off the river, the fields of sunflowers in full bloom, and all of the reds and yellows and oranges of the peppers and tomatoes brightening the green fields and the farmstand. The hot weather earlier this week was perfect for ripening our late summer crops and we’ve been enjoying the warmth and the sunshine.
From our kitchen this weekend, we will have raspberry ricotta scones and brown butter granola scones, in addition to muffins, cookies, granolas, honey vanilla meringues, and more. Special for Labor Day weekend, we will have morning buns on Saturday, Sunday, and Monday. As always, be sure to come by the coffee shop early in the day, as these decadent treats generally sell out before noon.
Cilantro parsley pesto is also back this weekend. It pairs well with so many of the late summer veggies that we’re harvesting right now. So be sure to pick some up when you come in to do your shopping.
[ 2014 August 29 ]
As August starts to wind down we say goodbye to all of the crew members who are heading back to school. Whether picking, weeding, or working in the kitchen or farmstand, everyone has worked so hard and made this summer a fantastic one. We will miss them and hope to see many at Pumpkin Festival and again next season!
While our crew is getting smaller, there is still a lot to do around the farm, and we are looking to fill a few positions in the farmstand and coffee shop and on the production crew. If you’re interested in working at Cedar Circle Farm, please fill out our online application. We would love to find someone who is interested in returning in the spring for the 2015 season, but that’s not a requirement!
It’s tomato time! Today is the day that we dedicate to the celebration of the heirloom tomato. From 2-4pm today we will be hosting our Annual Tomato Tasting down by the river (under a tent, in case of rain!). There are still spaces available, so if you would like to join us for an afternoon of music, art, tomatoes, and mouth-watering appetizers, please give us a call or stop by the farmstand to sign up. Tickets are $25.
The farmstand is overflowing with the colors of summer and we are enjoying the huge selection of tomatoes that late August has to offer: heirlooms, slicers, cherry tomatoes, grape tomatoes, “dragon eggs”, and more. We’re offering a case discount ($25/case) on heirlooms and slicing tomatoes so come in to take advantage of the sale. And put those tomatoes to use with this recipe for tomato coconut soup or this one for fresh salsa.
We’re also excited to introduce pick-your-own grape tomatoes, which we just opened for the first time yesterday. We have a hoophouse full of delicious little tomatoes that are waiting to be picked. Just stop by the farmstand to get pint containers and head across the street to the pick! Check out Larissa’s blog post for more information about pick-your-own tomatoes and about our new moveable hoophouse.
[ 2014 August 22 ]
Late summer is a busy time of year, filled with back-to-school preparations and final summer vacations. Here on the farm we are approaching the peak of the summer growing season.
The farmstand is overflowing with tomatoes, eggplant (on sale this weekend for $1/lb!), sweet corn, cucumbers, and soon, the very first melons of the summer. We harvested garlic last week and it’s now drying in the barn. We had a good harvest, and this crop will see us through the rest of the summer, the fall, and much of the winter. Once it’s dry, some will be set aside and used for seed in the fall, and the rest will go to the farmstand, CSA, and kitchen.
This week, the first of the red, yellow, and orange peppers ripened up for harvest. We really love our sweet peppers, and this year we’re growing a lot more of the long “bull horn” or “Carmen” peppers than we have in the past. They are so sweet and flavorful and they really are worth trying out. This week we’re starting to see some really nice hot peppers as well: jalapeños, peppinos, and serranos are ready to add some spice to your summer cooking! Try out this recipe for Will’s salsa or this one for tomato gazpacho.
[ 2014 August 15 ]
As we move further into August, we continue to enjoy the beauty of summer: cool and misty mornings, hot sunny days, and a bounty of produce. Blueberry season is now at its peak. There are so many berries out there and they are sweet and perfect for pies, pancakes, smoothies, blueberry shortcake, and so much more. Our blueberry patch, located a quarter of a mile south of our farmstand on Pavillion Road, is open from dawn till dusk daily. Come on by while the picking’s good!
Tomato season is also now underway. Red slicing tomatoes, “dragon eggs” (delicious little heirloom tomatoes), cherry and grape tomatoes, and a multitude of bigger heirloom varieties are brightening our farmstand and adding a summery touch to our meals. Try this recipe for tomato salad, and don’t forget to join us for our Annual Tomato Tasting on Saturday, August 23. This fun event is a great way to celebrate summer so sign up online or in the farmstand.
[ 2014 August 8 ]
Sweet corn and heirloom tomatoes shout out “summer”! Still, as all this delicious summer produce comes in from the field, we start saying goodbye to the first crew members who are heading back to school. We’re sad to see them go, but it’s been a great few months and we’re thankful for everyone’s hard work and positive energy!
Beginning today, all of our perennials are 50% off. We still have a good selection, so come by to pick out what you need to fill in your gardens. We have a few annuals left, also at 50% off.
This really is such a special time of year for anyone who loves food and cooking. Tomatoes, basil, eggplant, and summer squash inspire elaborate Italian dinners, while jalapeños, sweet corn, fresh onions, and tomatoes turn into spicy salsas, tacos, and more. This is the best time of year to get creative in the kitchen! Try out this recipe for roasted fennel pasta or this one for tomato coconut soup.
[ 2014 August 1 ]
It’s high-summer and these beautiful days are perfect for swimming and grilling and all of those other things we long for all winter. As we head into the last week of July, we’re reminded of the brevity of summer, and inspired to make the most of these gorgeous days and all of the delicious, freshly harvested vegetables.
We’re bringing in bushels of carrots, beets, cabbages, fresh onions, cucumbers, summer squash, and more. Artichokes, fennel, okra, and eggplant have all made their first-of-the-season appearances in the farmstand as well, and within the next week or so we will start harvesting sweet corn. There’s so much good food to eat right now that it’s hard to decide where to begin!
[ 2014 July 25 ]
We’re almost one month into summer and we’re loving every minute of it – sunny days, cool nights, rainstorms, and bounty of delicious produce. This is a fun time of year at the farm. Our whole summer crew is here for another few weeks before the first of them start heading back to school.
Blueberry season is now officially underway. We opened our pick-your-own patch yesterday morning and the picking is fantastic and the berries are sweet. Our patch is open every day from dawn until dusk. However, we will close if there is a lightning storm. It looks like we have some beautiful days ahead of us, so come get the blueberries you need for your pies, preserves, and for your freezer!
And while you’re out picking, stop by to check out the Willing Hands Garden toward the back of the blueberry patch. This one-acre plot is run by community volunteers and produces a few tons of organic produce each year for local families in need.
New from our fields this week, we have onions, fennel, dill, leeks, eggplant, peppers, and the very first of the raspberries and blueberries. And this week, we have a special on slicing cucumbers: $15 for a 25 lb box (about 45 cucumbers). Come get some while they last! Not sure what to do with so many cukes? Try this chilled cucumber soup or pair them with some other summer veggies and lemon tamari dipping sauce in this recipe for fresh spring rolls.
[ 2014 July 18 ]