Westfield Area CSA Blog

Rainbow Carrot Stir Fry

Rainbow Carrot Stir-Fry

This colorful stir fry comes courtesy of the New York Times.  The list of ingredients in stir-fry recipes can look long, even daunting.  But the actual cooking goes very quickly, so it’s important to have everything prepped and within reach of your wok.  Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it.  Serves 4. (more…)

Fried Oniony, Garlicky Green Beans

Fried Oniony, Garlicky Green Beans

This is a pretty simple recipe, via the Food52 food blog, that tastes great no matter how you serve it — hot, at room temperature, or even cold, the beans are so tasty you’ll be surprised. The timing on this will depend on how fresh and tender your beans are and whether you are using regular beans or haricots verts, which will take less time to cook. The beans should be cooked so that they’re neither mushy nor too hard, but somewhere in the middle. There will be some reliance on intuition here, so the estimates on browning time are just that — estimates. Use your eyes and taste buds before deciding when these are done. (more…)

Circle Brook Farm

Farm News – September 23, 2019

Hello Everyone! So, we received no rain at all this past week. After a wet spring and summer, fall is looking to be on the dry side. We have a chance for some showers early Monday evening which we are hoping will materialize. I am in the final week of seeding fall crops – spinach, turnips, radishes, cilantro, arugula, and other mustard greens. Since we have sandy soil the surface dries out quickly, and we have been moving the sprinklers around to ensure good germination of these plantings. We are also expecting broccoli and cauliflower to begin heading up soon and these crops need a lot of water. It appears that we will need to utilize the overhead irrigation on these crops to ensure good head size. (more…)

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 a compartment of seeds in the bottom.  When ripe, it turns increasingly deep orange, and becomes sweeter and richer. (more…)

Maple Ginger Roasted Butternut Squash

Maple Ginger Roasted Butternut Squash

Butternut squash is typically on most people’s dinner tables so here is a fairly simple side dish that isn’t too time consuming.  This recipe comes from Diane Imrie and Richard Jarmusz book “Cooking Close to Home: A Year of Seasonal Recipes”, and can also be found on sugartreemaplefarm.com.  The recipe as is serves 6; you can double the recipe, but cook each batch in separate pans to allow for proper roasting.  Extras freeze nicely, too. (more…)

Circle Brook Farm

Farm News – September 16, 2019

Hi Folks! The weather continues to be copacetic; warm days and seasonably cool nights with just under an inch of rain for the week. The rain came in the wee hours of the morning, so it did not interfere with our work. Let’s hope that it continues like this for the next 5 or 6 weeks! (more…)

Potatoes

Potatoes

You may have noticed that the potatoes we get have had different hues of flesh.  Potatoes actually come in a rainbow of colors, from yellow “Yukon Gold” to “Purple Peruvian”.

Potatoes technically are not roots.  They are the swollen stems of rhizomes that we call tubers.  The “eyes” of the potato are actually growth points.  While potatoes have gotten a bad rap as carbohydrates, they are actually quite good for you.  A single medium sized potato contains about 3.6 grams of protein, 3.6 grams of dietary fiber, 36 grams of carbohydrates, and between 33-50% of RDA of Vitamin C. (more…)