THE 2013 SUMMER CSA IS NOW FULL!

Whole Circle Farm is accepting CSA registrations for the Winter season only.

Click Here to Register for the Winter CSA

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Wednesday October 3

10 am to 4 pm

Potluck lunch at noon

Suggested appreciation $10

Let us know if you’d like more information, or to join us!

Once again, Whole Circle Farm will be participating in Guelph Wellington County’s popular Rural Romp, a way of connecting with local food and the farms that grow it!

For more details on visiting our farm and other Rural Romp destinations, check out Guelph Wellington Local Food.

For a car-free option, check out Guelph’s Red Car Service – offering a tour of five farms, including ours! For information or to purchase tickets, check out the Red Car Service flyer, and contact them at 519-824-9344 x222 or
charters@redcarservice.com

Hope to see you romping through the fields!

A fast and delicious meal!

8 medium tomatoes of your favourite varieties (peeled and seeded if desired, chopped)
4 or more garlic cloves (minced)
3 cups water or vegetable juice
1 tsp honey
2 sprigs of fresh basil (chopped)
Combine tomatoes and garlic in saucepan and cook over medium heat, stirring occasionally, until tomatoes are
soft. Add liquids, bring to boil, and simmer for 5 minutes, and serve.
Enjoy with fresh whole grain bread and cheese or hummus!

Adapted from Animal, Vegetable, Mineral by Barbara Kingsolver
Try these in a school lunch box!
(Makes about two dozen)

Combine in small bowl:
1 egg, beaten
½ cup butter (softened)
¼ to ½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract

Combine in large bowl:
2 cups whole wheat or spelt flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg

Blend into liquid mixture:
1 cup finely shredded zucchini (or any summer squash)
12 oz chocolate chips (preferably Fairly Traded and organic)

Stir dry and liquid ingredients together. Drop by spoonful onto greased baking sheet, and
flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes. Let sit for a couple
of minutes before transferring to cooling rack. Enjoy!

We’ve been so successful that this Thursday we’ll be holding what will probably be our last Weeding Bee for a while.
So, come weed while the weeding’s good!

Thursday, August 23

8 – 11 am

Meet in the Beets (South of the pick-your own herbs and flowers).
Refreshments will be served afterwards.

For more information, contact us at (519) 856-1384 or info@wholecirclefarm.ca, or give us a shout on Facebook.

Thanks to CSA member Susan for this delicious recipe!

4 small long eggplants

1garlic clove, crushed

1 Tbsp. freshly chopped parsley

½ cup bread crumbs (toasted – optional)

3 Tbsp. olive oil

Freshly ground black pepper

6 oz. buffalo mozzarella, or goat cheese, in 2-inch slices

1 Tbsp. chopped fresh basil leaves

1. Preheat oven to 375°F.    2. Cut the eggplants in half lengthwise.  Score the flesh deeply, but do not cut the skin.  Arrange in a shallow pan, skin side down.  3.  Mix together the garlic, parsley, bread crumbs and half the olive oil.  Season with pepper to taste, and press the mixture into the scored eggplants.  4. Drizzle with the rest of the oil and bake in the oven until golden.  Remove from the oven, arrange the cheese slices on top, and return to the oven for another 5 minutes or until the cheese has melted/softened. 5. To serve, scatter with the basil. OR Prepare as above but bake the eggplants on the Barbeque.  Place prepared eggplants directly on the grill for about 15-20 minutes.  Add the mozzarella/goat cheese and after about 5 minutes remove and enjoy!

To find the inspiration you’re looking for, click on Categories and choose Bountiful Cooking, or type your ingredient of choice (e.g., turnips) into the website’s search engine at the top of the page.

And if you have a favourite recipe, please share it with us too!

Happy cooking!