Westfield Area CSA Blog

Circle Brook Farm

Farm News – October 9, 2017

Hello Folks, as I write we are receiving some much-needed rain; hurricane rain but without any damaging winds.  This will be of great benefit to the greens and the fall brassicas which have been...

Butternut Squash

Butternut Squash

Butternut squash is a winter squash belonging to the Cucurbitaceae family of field pumpkins.  It has a sweet, nutty taste similar to that of a pumpkin.  It has tan-yellow skin and orange fleshy pulp with...

Braised and Glazed Butternut Squash

Braised and Glazed Butternut Squash

This recipe is taken from Mark Bittman’s How to Cook Everything.  Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to...

Parmesan Roasted Broccoli

Parmesan Roasted Broccoli

Here’s a family favorite way to prepare broccoli, found on the I Wash, You Dry food blog.  Baking broccoli at high heat is magical:  the outsides get a beautiful crispiness to them, while the...

Spiced Squash Cookies

Spiced Squash Cookies

From an old, Edible Vermont (2009) magazine, Winter issue, these spiced cookies are cake-like in texture and so welcoming on a cold, wintry day with a hot cup of tea (or cocoa).  Roast and...

Circle Brook Farm

Farm News – October 2, 2017

Hello Everyone!  So, you may have noticed I haven’t had much to say about the weather for the past few weeks; a deviation from the norm – since most of my updates begin with...

Spaghetti Squash

Spaghetti Squash

Spaghetti squash is an oblong yellow colored winter squash that is named for the spaghetti like nature of its flesh.  When raw, the flesh is hard and generally orange or yellow in color.  When...

Broccoli Soup

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.

Potato and Swiss Chard Gratin

Potato and Swiss Chard Gratin

This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian...