Westfield Area CSA Blog

Circle Brook Farm

Farm News – July 9, 2018

Hello Folks, it’s hot and it’s dry but that’s what it’s like in July!  At least temps have moderated a bit from last week’s brutal onslaught.  We did get about a quarter an inch of rain from some passing storms, but they mostly went around us.  I was hoping for more; what we got was okay for watering some recently planted seeds but not the deep soaking that the roots of the crops need.  So, we will be moving the sprinklers around.  There’s not much chance of precipitation in the forecast for the next week, but that could change. (more…)

Grilled Vegetables

Grilled Veggies

In this sweltering heat, if the thought of standing over your stove sautéing, steaming or baking any of your veggies makes you want to head to the nearest fast food or take-out counter, consider grilling at least some of your vegetables.  In the time it takes to grill some hot dogs or a steak, you can have wonderful, tasty treats. (more…)

Summer Squash

Summer Squash

Welcome to Summer Squash season!  As you may have noticed already, summer squash appears in a variety of shapes and colors, the most prevalent being the well-known green zucchini, the straight or crooked necked yellow squash, and the round, flat, often scalloped edge, patty pan squash.  All these varieties are tender, warm-season vegetables that differ from their fall and winter cousins in that they are selected to be harvested while still immature.  Thus, the entire vegetable, rind, flesh, and seeds, can be eaten. (more…)

Hot Tatsoi Salad Dressing

Hot Tatsoi Salad Dressing

This recipe is a twist on warm spinach salad.  It is quick and easy, saving you a step by not cooking the greens.  Instead, you warm the dressing and toss with fresh, young Asian greens, wilting them slightly.  Older, larger greens are still best cooked as they tend to be tougher. (more…)

Circle Brook Farm

Farm News – July 2, 2018

Hi Folks!  As Cole Porter wrote and Ella Fitzgerald beautifully sang — It’s too darn hot!  “I’d like to sup with my baby tonight, refill the cup with my baby tonight, but it’s too darn hot”.   I guess the worst is over –- for now.  The temps will gradually moderate as we go through the week and we have a couple of good shots at some rain.  We did receive some of the wet stuff last Wednesday night, which was fortunate because the moist soil has helped the crops to bear the heat.  The summer crops like the tomatoes, peppers, squash, and melons accept the heat with aplomb but it’s hard on the lettuces, peas, and the brassicas. (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…)

Asian Pickled Cabbage

Asian Pickled Cabbage

Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors.  It’s super easy and refreshing as a side dish on a hot day.  The recipe serves 2-4 but can easily be doubled.   (more…)