Westfield Area CSA Blog

Circle Brook Farm

Farm News – August 7, 2017

Hello Everyone!  So, a couple of weeks ago I was at a training with a bunch of my fellow farmers.  Some of them were discussing the wet season we are having and one said...

Tomatoes

Tomatoes

The tomato, like the eggplant, is a member of the Solanaceae, or Nightshade family.  Tomatoes are native to western South America, but were cultivated in Mexico by Mexican Indians, who were intrigued by its...

Tomato and Watermelon Salad

Tomato and Watermelon Salad

Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can...

Summer Vegetable Bread Pudding

Summer Vegetable Bread Pudding

Bread pudding isn’t just for dessert – you can make a savory bread pudding with your summer veggie and egg shares.  Feel free to substitute other ingredients, herbs, or cheeses, depending on what you...

Sautéed Green Beans with Tomato and Garlic

Sautéed Green Beans with Tomato and Garlic

From an excellent farm-to-table cookbook, Serving up the Harvest by Andrea Chesman, this recipe is so simple and delicious. Although it calls for green or wax beans, any type of bean will work. The...

Circle Brook Farm

Farm News – July 31, 2017

Hi Folks!  So the weather this past week was copacetic.  Most of the rain that was forecast didn’t materialize, and the cool temps were a relief from the heat.  I am hopeful that the...

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...

Eggplant Caponata

Eggplant Caponata

With eggplants still in abundance, I can’t wait to make another batch of this Sicilian deliciousness. The recipe makes about 4-5 cups and keeps well for about a week in the fridge.

Herbed Summer Squash and Potato Torte

Herbed Summer Squash and Potato Torte

This recipe was originally from Bon Appetit magazine, and found on epicurious.com.  It is easy to assemble by layering the ingredients (although the directions sound complicated!).  The recipe makes two pans so eat one tonight and...