Westfield Area CSA Blog

Circle Brook Farm

Farm News – July 8, 2019

Hi Everyone! So, we received some much-needed rain over the weekend. The broccoli and cauliflower are heavy drinkers lol. I also have a lot of seed in the ground waiting to sprout. (more…)

Arugula

Arugula

If you ever see a salad green referred to as “rocket,” it’s simply another name for arugula, or roquette in French. Yet another brassicaceae along with kale and cauliflower, its delightfully pungent leaves have been cultivated in the Mediterranean since time was recorded. As such, arugula is a perennial favorite in Italian cooking. (more…)

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. (more…)

Soft-Cooked Summer Squash With Onion

Soft-Cooked Summer Squash with Onion

From the Washington Post, here’s a delicious summer squash and onion dish. The variety to use here is the pale yellow crookneck squash, but yellow zucchini (or a mix of green and yellow zucchini) will also be fine. Small to medium-size squash work best.  Because they typically contain less water and fewer seeds, they will contribute more flavor and texture to the dish. Serves 4.
(more…)

Circle Brook Farm

Farm News – July 1, 2019

Hi Folks! So summer is here and the heat is on! Nothing too extreme on the horizon just yet- mid-80’s and dropping mercifully into the 60’s at night. This type of weather is tough on the lettuce, peas, broccoli, and other cool weather crops but it’s just the ticket for the peppers, tomatoes, eggplant, and the melons. We should have plenty of sunshine now and hopefully a little rain from a passing thunderstorm now and then. (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…)