Westfield Area CSA

Fennel

Fennel

Fennel, also known as sweet fennel or finocchio, originated in the Mediterranean and is popular in Italian and Scandinavian cooking. Closely related to parsley, carrots, dill and coriander, this aromatic vegetable is the swollen, immature stem of a large, feathery bush. The young stems of the plant overlap at the base to form a bulb with white-to-pale-green ribbed layers. Although the stalks are similar to celery both in their appearance and in their crunchy texture, all parts of the plant (bulb, stalks, and fronds) have a pleasantly sweet anise, or licorice-like flavor, and are edible. (more…)

photo by: aurélien.
Cole Slaw

Freezer Cole Slaw

Did you know that you could freeze cole slaw?  Making this recipe is a great way to use up extra cabbage, peppers, and carrots.  When sealed in freezer bags, it will last for months and can be thawed out whenever you need it. (more…)

photo by:
Circle Brook Farm

Farm News – July 17, 2014

Hi Folks, As most of you know, and with the kind support of many loyal members who prepaid for the 2014 season, I was able to buy a beautiful 80 acre property in Andover last November. The property has been known as Circle Brook Farm and I have chosen to keep this moniker. Starbrite Farm has now become Circle Brook Farm. I have formed an LLC and have opened a bank account with this name. I will be continuing to rent land from the adjacent property-Good Hand Farm, as I transition the additional 50 or so tillable acres to organic. I hope to soon begin establishing an orchard and planting a variety of berry and other small fruits. Very soon we will begin hosting regular farm visit events and I hope that many of you will have the chance to visit and enjoy this beautiful place and learn about how your food is grown. (more…)

Daikon Radish

Daikon Radish

Daikon, or white radish, is traditional to Asian cooking. It is a long white radish, and given its shape and color, has been called an “icicle radish”. It is extremely versatile in cooking. You can use it anywhere you would normally use a regular radish, and in some ways that are unique. (more…)

photo by: Franco Folini
Parmesan Veggie Toss

Parmesan Veggie Toss

Try this with any of your favorite veggies!  Keep them raw or lightly steam them for a softer bite.
Ingredients:
 1 Cup mayonnaise
1/4 cup white vinegar
1/4 Cup grated Parmesan Cheese
1Tablespoon sugar (or less, to taste)
1 teaspoon dried basil
1/4 teaspoon salt
8 ounces bacon, crisped and crumbled
2 Cups broccoli florets
2 Cups  cauliflower florets
1 small red onion, sliced
 lettuce
toasted nuts or croutons.
Method:
In large bowl combine mayonnaise, vinegar, Parmesan Cheese, sugar, basil, salt and  bacon.  Pour this over broccoli and cauliflower florets and l red onion.
Serve on a bed of lettuce and top with toasted nuts or croutons.

 

 

 

 

 

 

 

South Beach Cocktail Sauce

South Beach Cocktail Sauce

1 8 ounce can tomato sauce
1 Tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon onion salt
1 teaspoon chopped parsley
1 teaspoon prepared horseradish*
1/8 teaspoon garlic powder
Combine all in saucepan over medium heat. Simmer for 5 minutes. Refrigerate until serving. Makes about 1 Cup and keeps in the fridge for about a week.   * I tend to be a bit more heavy-handed with the horseradish
South Beach Barbeque Sauce

South Beach Barbeque Sauce

1 8 ounce can tomato sauce
2 tablespoons white vinegar
1 teaspoon Worcestershire Sauce
1 teaspoon mustard powder
2 teaspoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
Combine all In resealable container. Keeps for about a week. Makes about 1 cup
Circle Brook Farm

Farm News – July 10, 2014

Hello Everyone, So I think we’ve been doing fairly well so far with the share quantities and quality. Especially considering the late start we had with planting. Now it will really start to get good. We have beautiful broccoli coming in heavy right now. There was not quite enough for all groups last week, so those who did not receive any broccoli last week will definitely have it this time. We also have some lovely small heads of Napa cabbage and cauliflower is beginning to make heads. Sugarsnap peas are still abundant as well as some snow peas. We will certainly have enough for this week and I am hoping to continue for one more week with the peas. We will also be sending some sweet, gorgeous carrots in the share for this week. And there is some very nice basil as this week’s herb. Radicchio and fennel are almost ready and will be in next week’s share. Peppers and eggplant should begin in a couple more weeks and tomatoes shortly thereafter. (more…)