Westfield Area CSA Blog

Circle Brook Farm

Farm News – October 1, 2018

Hello Everyone, Thanks to all who have expressed condolences and support. I know I have rather gloomy and down lately; it’s been a tough year. Farming can be a frustrating endeavor since the principal factor in success or failure – the weather – is totally beyond one’s control. I like to give you all loads of nice produce, not excuses, and I think we did okay for the first 2/3 of the season. Now we are feeling the pinch of the problems that all the rain that began in August has caused. (more…)

Beets

Beets

Beets are filled with good things.  High in fiber, vitamins A and C, and surprisingly, more iron than most other vegetables, including spinach!  They also contain calcium, potassium, phosphorous, and folic acid.  The pigments that give beets their signature coloring are strong antioxidants. (more…)

Roasted Beet Soup with Feta and Dill

Roasted Beet Soup with Feta and Dill

From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup, which serves 4, is quick and easy.  If you still have a leek from last week, use it here instead of onion.  A nice hunk of fresh bread would complete this meal.  Enjoy! (more…)

Acorn Squash Soup with Kale

Acorn Squash Soup with Kale

One rarely comes across acorn squash soup (mostly we see butternut as the main ingredient), but this one from marthastewart.com is tasty and colorful – we eat with our eyes first, right?  Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup.  The recipe serves 4.  Try it! (more…)

Potato Bake

Tex-Mex Potato Cake

From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting.  It is a good dish to have in your arsenal as it is very quick to make, holds up well during a buffet, travels easily to block parties or potluck dinners, and can be made ahead and reheated.  What’s not to like about that?  The recipe serves 6-8. (more…)

Circle Brook Farm

Farm News – September 24, 2018

Hi Everyone, So I regret to report that things have gone from bad to sad here on the farm. Pedro Perez Hernandez of Guatemala fathered and, along with his wife Juana raised 13 beautiful children, seven of whom work on my crew. Don Pedro passed away this past Saturday. Early Sunday morning I brought 3 of his children to the airport so that they could return to be with their family and help their mother through this difficult time. The practice what is called a novena, a nine-day period of prayer and mourning, so they will return in a little over a week. (more…)

Rainbow Carrots

Rainbow Carrots

Did you know that carrots are not originally orange?  That’s right.  The original carrot, which dates back more than 4.000 years to Afghanistan, was purple.  The orange carrot didn’t come into being until about 400 years ago, when Dutch farmers bred the carrot to be orange – their country’s color.  Today, carrots have been bred in a rainbow of colors, which makes them much more fun to eat, not to mention, more nutritious. (more…)

Glazed Carrots Marsala

Glazed Carrots Marsala

For a real treat of a side dish, try Glazed Carrots Marsala.  I first read about this flavor combination in Elizabeth David’s Italian Food.  As she suggests, they’re delicious served with lamb.  If you don’t have Marsala, sweet sherry is a fine substitute. (more…)

Vegetable Curry

Vegetable Curry

This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables.  Feel free to experiment with variations on the vegetables for your own take on this recipe. (more…)

Soupe Au Pistou

Soupe au Pistou

From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)