Roasted Beet Soup with Feta and Dill
From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup is quick and easy. A nice hunk of fresh bread would complete this meal. Serves 4. Enjoy! (more…)
Westfield Area CSA Blog
Farm News – August 25, 2025
Hello Folks! We received ¾” of rain last week – enough to help some seeds to germinate, but not enough to supply large, rapidly growing plants with the water that they need. There is not much precipitation forecast, so we continue to move the sprinklers around the fields. The mild temperatures are certainly a blessing that minimizes the stress on the crops and my crew alike. (more…)
Rainbow Carrots
Did you know that carrots are not originally orange? That’s right. The original carrot, which dates back more than 4.000 years to Afghanistan, was purple. The orange carrot didn’t come into being until about 400 years ago, when Dutch farmers bred the carrot to be orange – their country’s color. Today, carrots have been bred in a rainbow of colors, which makes them much more fun to eat, not to mention, more nutritious. (more…)
Honey Roasted Rainbow Carrots
Colorful rainbow carrots make this veggie side dish, found on the Meal Makeover Moms’ Kitchen food blog, impossible to resist. If you don’t have rainbow carrots, regular carrots work well too! Serves: 3-4. (more…)
Heirloom Tomato Mojito
Sometimes you want a tomato and balsamic vinegar salad, and sometimes you want a mojito. Don’t compromise! With this recipe from starchefs.com, you can have your salad and drink it too. (more…)
Sweet and Sour Cabbage with Smoked Pork Chops
Here’s a delicious recipe from the Simply Organic cookbook that combines onion and cabbage with precooked pork chops and a honey dijon sauce. Try it out! (more…)
Sautéed Baby Squash with Basil and Feta
This recipe is courtesy of Cooking Light. It calls for pattypan squash, but you can substitute any of your other summer squashes, depending on what you have on hand. (more…)
Farm News – August 18, 2025
Hello All! We are still badly in need of rain, as last week’s brief storms dropped a meagre eighth of an inch. We have a reasonable chance (80%) of some precipitation on Wednesday, keep your fingers crossed. In the meantime, we do our best to keep the crops alive and growing. (more…)
Bell Peppers
Bell peppers belong to the nightshade (Solanaceae) family of plants, along with chili pepper, cayenne pepper, eggplant, tomatoes and potatoes (except sweet potatoes and yams). Their scientific name is Capsicum annuum. This scientific name, however, is used to refer not only to bell peppers, but also to wax peppers, cayenne peppers, chili peppers, and jalapeño peppers. (more…)
Goat Cheese Spread in Roasted Pepper Cups
Whether you’re entertaining at home or bringing this dish to a potluck, this roasted goat cheese spread and garlic toast will leave your guests talking about how good it is! Found in Taste of Home Magazine, this recipe serves 8. (more…)