Broccoli Soup
If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup. (more…)
Westfield Area CSA Blog
Fennel and Apricot Salad
Try to make this a day ahead as the flavors improve overnight. From the Simply Organic cookbook. (more…)
Farm News – June 23, 2025
Hi Everyone, Happy summer! It seems that Mother nature has decided to celebrate summer’s arrival with the first major heat wave of the season. It’s brutal out there! I like to joke about how much I complain about the weather, but it is not so much complaining as keeping you, the members informed on events and circumstances that affect our ability to grow high quality produce. (more…)
Garlic Scapes
For those of you familiar with the CSA, these curly beauties are a welcome friend. For those new to the CSA experience, this may be one of your first “experimental” vegetables.
Garlic Scape Pesto
Pesto is a great way to use the garlic scapes in our CSA shares! For ½ pound short pasta such as penne, add about 2 Tablespoons of pesto to cooked pasta and stir until pasta is well coated. You can also freeze your pesto for use later in the year – try freezing it in an ice cube tray to make small handy pesto portions. (more…)
Sugar Snap Peas and Radishes
Compliments of Whole Foods, this recipe serves 6 and is good warm or cold, pairing well with roast lamb, ham, or fish. (more…)
Summer Squash Strata
This lasagna-like dish can be made with any of your summer squashes and makes a great addition to any 4th of July party. From the cookbook “Simply Organic”. Serves 12.
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Farm News – June 16, 2025
Hello Folks, This week’s share will be fairly similar to last week’s – we are still heavy on the greens and have an abundance of English(shell) peas. We will begin to have more sugar snap and snow peas by next week. (more…)
Hakurei Salad Turnips
Hakurei turnips are a Japanese salad turnip. They are sweet and much softer than a regular turnip, and rarely need to be peeled; just wash and trim the root ends. The leaves are also edible but should be eaten within 1-2 days. Wrapped tightly in plastic, the turnips can be stored in the refrigerator for up to 1 week. (more…)
Sautéed Hakurei Turnips With Turnip Greens
Japanese baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this easy and delicious recipe from seriouseats.com requires very few other ingredients, allowing the turnip flavor to shine through. Because the cooking process is divided into two steps (blanching and sautéing), the turnip bulbs come out beautifully browned, while the greens stay plump and tender. Serves 4 as a side dish. (more…)