Organic fall veggie sale
Assorted winter squash: bushel for $25, or 5 for $10
Potatoes: 50 lb for $25
Pie pumkins: 5 for $6
buy bulk:
store for winter!
At the farmstand
Winter squash and potatoes — buy bulk and store for winter!
A-Z: beets, cabbage, carrots, cauliflower, collard greens, garlic, gourds, kale, lettuce, peppers (sweet and hot), potatoes, pumpkins, winter squash
Fall mums & harvest decorations!
Beautiful selection of mums, sedum, & decorative cabbage and kale . . . wonderful variety of gourds, pumpkins, and cornstalk bunches
Dinners in the Field, Summer 2008
Saturdays 5:30-8:30
Join us for a casual country dinner on the farm featuring fresh food from the farm. Dine in a scenic field along the banks of the Connecticut River, at tables set with linens, china and silverware. Held under a tent in case of rain. It’s a good idea to register early as these dinners fill quickly! $45 per person. [Dinners are now sold out, see you next summer!]
July 26
Divine Flavors of the Field SOLD OUT!
Join special guest Brent Beidler of Beidler Family Farm in Randolph Center, VT, producers of organic milk and grains. Suppliers of Organic Valley Family of Farms Coop and founding members of the Northern Grain Growers Association, Brent discusses the industry growth of grain and oil seed crops for local consumption. The meal features a locally raised meat, a vegetarian main dish, and “divinely” fresh veggies from Cedar Circle Farm!
August 2
Rustic Italian Night, featuring Chef Giovanni SOLD OUT!
It’s about as close as you’ll get to an evening in the Italian countryside Guest Chef Giovanni Leopardi from Carpaccio Ristorante Italiano in Hanover, NH, prepares such Italian specialties as fresh cod wrapped in lettuce leaves topped with heirloom tomato concasse and Berkshire pork stewed with fresh corn, onions and tomatoes, plus other tasty dishes made with our farm-fresh veggies. A discussion of the Slow Food movement with its origin in Italy tops off the evening.
August 9
3rd Annual Mexican Night SOLD OUT!
Cedar Circle’s own Will Allen turns the farm’s abundance of ripe tomatoes, peppers, and corn into a feast of tamales, enchiladas, and chili rellenos, accompanied by farm-fresh salads and vegetable dishes. To spice up the evening, Will talks about his newly published book, The War on Bugs, the secret history of pesticides revealed.