Westfield Area CSA Blog

Sugar snap peas

Sugar Snap Peas

Sugar snap peas, unlike last week’s garden peas, have edible pods that are filled with plump sweet peas. Use them quickly as they lose their flavor and structure when stored.  They can be eaten raw, but are best when cooked, requiring little time: steam sugar snaps for about 4 minutes. (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…)

Swiss Chard with Garbanzo Beans and Tomatoes

Swiss Chard with Garbanzo Beans and Tomatoes

This recipe is an alternative to the “traditional” sautéed Swiss chard with garlic.  Depending on whether you want to use the chard stems as well in the recipe (you can cut them up finely, or dice them), you may need about a quarter to half a cup of chicken stock.  Start with ¼ cup and add more as needed to get the chard wilted, before adding the tomatoes and lemon juice.  Serves 4 as a side dish.
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Fresh Arugula Pesto

Fresh Arugula Pesto

This recipe, found on simplyfreshcooking.com is a great way to use arugula.  The great thing about pesto is that it’s so versatile.  You can literally use any kind of leafy green in place of the arugula – even spinach, mustard greens, swiss chard.

The greens aren’t the only thing you can substitute.  Choose a different nut – like almonds or walnuts.  Just remember to toast them first.  This allows their natural oils to be released and their hidden aromas to come out, which means more flavor for your pesto.  Yields about 1 cup. (more…)

Circle Brook Farm

Farm News – June 20, 2016

Hello Everyone!  So we continue to experience dry conditions here on the farm.  We have had several more predicted rainfalls fail to arrive.  We have another shot at a little precipitation overnight on Monday and perhaps a better chance of the wet stuff on Thursday.   Keep your fingers crossed, say a prayer or perhaps do a rain dance if you are so inclined.  In the meantime, we will continue to move the sprinklers around the fields and employ creative tricks to get the seeds to sprout. (more…)

Kohlrabi

Kohlrabi

Kohlrabi is neither a root nor a leafy vegetable but a swollen stem (a member of the cabbage family) that grows perched on top of the ground.  This versatile veggie is underutilized in the U.S. but is common in Central Europe and Asia.  Some claim it tastes a little like a turnip, others like a cabbage. Not surprising since it was bred from a combination of the German “kohl” (cabbage) and “rabi” (turnip). It is an excellent source of potassium and vitamin C and also includes some calcium and vitamin A.  The taste and texture is similar to that of a broccoli stem, accented by radish, but is much sweeter and milder. (more…)

Kohlrabi Curry

Kohlrabi Curry

Kohlrabi is found in a lot of Indian cuisine, so it naturally goes well with traditional Indian spices.  You can substitute it for other vegetables like potato or eggplant.  This recipe was adapted from Eggplant Curry in the Moosewood Cookbook. (more…)