Westfield Area CSA

Circle Brook Farm

Farm News – November 25, 2015

Hi Folks, A few words about the stock up share.  We ended up not having very much winter squash; it did not keep well for us this year. There is only acorn and some small buttercup. I recommend cooking the buttercup soon and freezing what you don’t need. The acorn should keep for a while but it does get stringy after many weeks in storage.

We have tried to make up for this with other items – notably sweet potatoes, which were not promised and have not been in the shares in years past.  We put them in plastic bags because they poke holes in paper ones, but they should be removed immediately and stored in paper bags or in a bowl on the counter.  It is better to keep these warm.   (more…)

Winter Veggies

Protecting the Stock-Up

Now that you have your stock-up share, how do you keep it edible if you don’t want to refrigerate everything? If you don’t have a root cellar, and my guess is few of us have one, can you leave it all in the garage or is it safer in the basement? (more…)

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Curried Acorn Squash and Apple Soup

Curried Acorn Squash and Apple Soup

Acorn Squash has a slightly sweet taste, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread.  A great soup for stormy days. Or for Thanksgiving. (more…)

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Easy Fingerling Potatoes

Easy Fingerling Potatoes

Fingerling potatoes are quick and easy to prepare on the stove-top.  Because of their size, they cook quickly, and don’t need to be peeled.  Try any of these variations! (more…)

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Morel-Stuffed Pattypan Squash

Morel-Stuffed Pattypan Squash

From the Simply Organic cookbook, this recipe serves 6. You can substitute mozzarella for cream cheese for a richer flavor, and use any mushrooms you have handy. Enjoy! (more…)

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Circle Brook Farm

Farm News – November 19, 2015

Hello Everyone!  So we have reached the end of the season and it is time for me to bid you all adieu until next year.  It was a challenging year, but with farming I have come to accept that each year will have its own unique problems and glitches.  It was, for the most part, a dry year, which is always better than a wet one.  We received just enough rain to get by, and irrigated when it began to get to dry.  Overall I am pleased with the production we had and with what I was able to provide to the members; I hope you all feel the same.  I feel we’ve been improving each year and will continue to strive to provide you and your family with the best variety and quality we can.  We have a very nice share for you this week, so we end the season on a high note. (more…)

Rutabagas

Rutabagas

Rutabagas are only called rutabagas in the U.S. Throughout the rest of the world, they’re known as swedes. This ordinary root vegetable is thought to have originated in Bohemia in the 17th century as a hybrid between the turnip and wild cabbage.

Members of the cabbage family, rutabagas are often confused with turnips, although there are noticeable differences. Rutabagas are larger, part white and part purple, with creamy orange flesh and ribs near the stem, and with a nutty, sweet flavor when roasted. Meanwhile, turnips are white with a purple-red top and a peppery taste. (more…)

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Root Vegetable Gratin

Root Vegetable Gratin

This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish.  Serves 8.

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices. (more…)

Two Potato Home Fries

Two Potato Home Fries

From Food Network Magazine, this recipe is easy and delicious and serves 4 as a side. You can substitute any of Farmer John’s white potatoes in lieu of the Yukons.  Skillet dishes like this are versatile too – you can always toss in a meat, egg, or other vegetables to experiment with different flavors. (more…)

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