Westfield Area CSA Blog

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 such as tatsoi. (more…)

Chicken and Bok Choy Stir-Fry

Chicken and Bok Choy Stir Fry

This recipe uses many of the vegetables we will be getting this week!  Stir frying is a versatile way to put your CSA veggies to good use.  You can really substitute almost any other vegetable for the ones listed in this recipe and it will still turn out great.  Use your imagination!   For a vegetarian option, leave out the chicken, use tofu or other protein, and use vegetable stock.

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Maple Ginger Roasted Butternut Squash

Maple Ginger Roasted Butternut Squash

Butternut squash is typically on most people’s dinner tables so here is a fairly simple side dish that isn’t too time consuming.  This recipe comes from Diane Imrie and Richard Jarmusz book “Cooking Close to Home: A Year of Seasonal Recipes”, and can also be found on sugartreemaplefarm.com.  The recipe as is serves 6; you can double the recipe, but cook each batch in separate pans to allow for proper roasting.  Extras freeze nicely, too. (more…)

Barley-Sweet Potato Hash

Barley-Sweet Potato Hash

Another fantastic recipe from the Simply Organic cookbook by Jesse Ziff Cool.  Serves 4.  Variations:  stir in ham, smoked tofu, or cooked chicken or shrimp into a bowl of the hash for a hearty meal.  Or top the hash with poached eggs.

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Circle Brook Farm

Farm News – November 8, 2021

Hi All! So, as predicted it was a chilly week, with several nights below 28 degrees. We are expecting a warmup for this week before returning to more seasonal temperatures. Fortunately, it has been dry, and the fields are finally beginning to dry out a bit. (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…)

Radicchio

Radicchio

Radicchio, along with Belgian and curly endive, frisée, and escarole, are members of the leafy chicory family. Radicchio is characterized by variegated purplish-red leaves that can be a touch bitter and spicy, which is why it is generally used as a component, rather than the main ingredient, in most salads. (more…)

Radicchio Gratin

Radicchio Gratin 

This recipe from the Stephen Cooks food blog demonstrates a deliciously simple way to use radicchio – broil it in the oven until it just starts to brown, then add cheese.  Try this recipe with different kinds of cheese, or sprinkle with bacon. (more…)