Westfield Area CSA

Celeriac Soup

Celeriac Soup

A fairly easy and quick recipe for those cold Winter days, courtesy of the Food Network Magazine. As presented, the recipe serves 4. (more…)

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Circle Brook Farm

Farm News – November 20, 2014

Hello Everyone, So we have arrived at the end of the season. I know that it’s a sad moment for many of you, but as you can imagine I and my crew are happy that the end is in sight. My workers are anxious to return to their families and their tropical climate. I am looking forward to a rest and a respite from the worry and stress that seems to be an inevitable part of my occupation. (more…)

Circle Brook Farm

Farm News – November 13, 2014

Hi Folks, As we head into the final weeks of the season winter weather is already rearing it’s ugly head. In last week’s episode I mentioned feeling frustration; my mood at present can best be described as mildly depressed. Most of you have just recently had your first frost, but out here we are a bit farther north and at a slightly higher elevation. I’ve lost track of how many frosts and hard freezes we’ve had so far. It doesn’t really matter much anymore since the tender crops are done and what is left in the field is fairly hardy. (more…)

Swiss Chard

Swiss Chard

Swiss chard, along with kale, mustard greens and collard greens, is one of several leafy, green vegetables often referred to as “greens.” It belongs to the same family as beets and spinach and shares a similar taste profile. Chard is a tall, leafy vegetable with a thick, crunchy stalk (akin to celery but less stringy) that comes in white, red or yellow with wide, fan-like, ruffled leaves that are similar to spinach but chewier. Regardless of the stalks’ color, they have similar flavors and cooking properties, although the white stalks are most tender. Very tender leaves can be added directly to green salads. (more…)

photo by: eflon
Stewed Escarole with Feta

Stewed Escarole with Feta

Besides using escarole in soups, this is one of my favorite recipes for this veggie. We presented it a few years ago in one of our CSA Newsletter and it got good reviews so if you are a new, or even a more “seasoned,” member, give it a try. I hope you will like it, too. The recipe serves about 6 as a side but I use it often over whole wheat pasta as our main dish. (more…)

photo by: Gary Soup
Squash & Pumpkin

Circle Brook Farm End of Season “Stock Up”

We will be offering one additional share to be delivered during the week of November 23rd (Thanksgiving week). This will be a “stock up” share and will include various vegetables that store well, so that you will be able to enjoy produce from the farm well into the winter months, as well as provide veggies for your Thanksgiving table. The total weight of this share will be between 50 and 60 lbs. Approximately a third of the share will be an assortment of butternut, acorn, buttercup (kabocha), delicata, and sweet dumpling squash. The share will also include an assortment of root vegetables such as carrots, beets, parsnips, turnips, celery root, and radishes. I expect that the root crops will comprise about 12 lbs. of the share. (more…)

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Circle Brook Farm

Farm News – November 6, 2014

Hello Everyone, so it’s November now; a frustrating month for farmers, or at least I find it so. The combination of short days, cold soil temperatures and even colder nights slows the growth and maturation of the crops to a snail’s pace. Frequent overcast days exacerbate the situation. The brassica crops grew a bit slowly during the dry period in late summer. Now that they have adequate moisture the limiting factors are warmth and sunshine. I look out over fields of broccoli, cauliflower and cabbage; big beautiful plants, and wonder when they will make heads. Will they delay until just before one of the bitterly cold nights that are all but certain to arrive in the weeks to come, only to be frozen solid and ruined? (more…)

Bok choy

Bok Choy

Bok Choy is technically a Chinese cabbage. But until you cook with bok choy, you cannot appreciate how special it is. It has a mellow taste compared to some of the other asian greens, like the tatsoi some people got last week. (more…)

photo by: jamonation