Westfield Area CSA Blog

Apples

Circle Brook Fruit Share 2016

We will once again offer a fruit share for the 2016 season. It will be a slightly shorter season (12 weeks) and comes with some caveats.  All of the local fruit producers have had a very bad season due to late frosts and freezes in the spring.  Many have lost their entire crop of plums and apricots and have had significant losses with peaches and nectarines.  Normally most of the fruit we distribute comes from an organic farm in the Hudson Valley, NY.  While the farm grows their vegetable crops organically, the fruit is labeled Eco-grown.  This means that they adhere as much as possible to organic methods but do spray when necessary with products not approved for organic production.  These sprays are primarily early in the season when the fruit is just setting.  The farm regularly tests the fruit to insure it is free of pesticide residues. (more…)

Circle Brook Farm

Farm News – July 18, 2016

Hello Everyone!  So the heat wave continues; great for those warm weather crops but not so easy on my crew and I.  We received ¾ of an inch of rain this past week from a downpour which lasted about 20 minutes.  While this is not ideal, we are grateful for any precipitation.  Eggplant and peppers have begun, and we are harvesting the first few tomatoes.  We believe we will have enough peppers and eggplant to provide a small quantity to all groups.  If we run short, we will start a rotation to cover all members in the next 2 weeks. (more…)

Eggplant

Eggplant

Eggplant is a member of the Solanaceae, or “nightshade,” family of vegetables, which also includes tomatoes, sweet peppers, and potatoes. As you already noticed, they come in a variety of shapes and colors. While the varieties exhibit slightly different tastes and textures, generally eggplants have a pleasantly bitter taste and spongy texture. (more…)

Grilled Eggplant Salad

Grilled Eggplant Salad

Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen.  This eggplant salad recipe comes from Melissa Clark of the New York Times.  It is fairly simple, tastes delicious, and impresses guests. (more…)

Beet Meatloaf

Beet Meatloaf

Don’t be frightened by the color of this beet meatloaf recipe from www.susangreeley.com.  It’s really quite delicious!  Of course, if you already have a favorite meatloaf or burger recipe, you could probably try adding shredded beets to that instead.   Mix in some shredded parsley or chopped onion for more flavor. (more…)

Super Energy Kale Soup

Super Energy Kale Soup

This recipe comes from the World’s Healthiest Foods website: www.whfoods.com.  This quick and easy version of potato kale soup has extra vegetables for more flavor and nutrition, and takes little time to prepare.  Serves 4. (more…)

Circle Brook Farm

Farm News – July 11, 2016

Hi Everyone, it was brutally hot last week but I guess most of you noticed that.  We continue to receive much needed rain and I am very busy catching up with planting.  We have another marvelous share for you this week.  It turns out we still have some snow and sugar snap peas available, although the quantity will be less.  We have delicious sweet onions with green tops (edible or good for soup stock).  These are not good keepers, so use them up within a week or so.  We are in rotation with the broccoli still, so it will be kale or broccoli, whatever you did not get last week.  We have abundant squash and cucumbers as well as cooking greens.   (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…)

Grilled Coconut Kale

Grilled Coconut Kale

This recipe found in The New York Times is rich and fiery, sweet and salty, all at once.  Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors.  Serves 6 (more…)