Westfield Area CSA Blog

Circle Brook Farm

Farm News – July 24, 2017

Hi Folks!  Well, it continues to rain, but at least this round brought us some relief from the heat!  It looks as though the temps will be more moderate this week; the humidity not...

Peppers

Bell Peppers

Bell peppers belong to the nightshade (Solanaceae) family of plants, along with chili pepper, cayenne pepper, eggplant, tomatoes and potatoes (except sweet potatoes and yams).  Their scientific name is Capsicum annuum.  This scientific name,...

Pepper Egg-in-a-Hole

Pepper Egg-in-a-Hole

If you’ve signed up for Farmer John’s egg share, you’ll definitely want to try this Pepper Egg-in-a-Hole recipe found on delish.com.  It’s the breakfast version of stuffed peppers, made with bacon, eggs, and cheese....

Italian Turkey Soup

Italian Turkey Soup

Here’s a tasty soup recipe found on www.epicurious.com that made with all your favorite summer veggies: zucchini, pepper, onion, carrot, and garlic.  Enjoy!  Serves 4.

Cold Cucumber Cream Soup

Cold Cucumber Cream Soup

A quick and refreshing cold soup that can be prepared ahead of time for those warm, muggy evenings; if you are out of cilantro already, dill works just as well.  Serves 4.

Circle Brook Farm

Farm News – July 17, 2017

Hello Everyone!  So, it continues to rain, and I continue to worry; it’s an occupational hazard, I guess…  We got 2 inches last week and thunderstorms are rolling through as I sit down to...

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...

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...

Pan Fried Smashed Potatoes

Pan Fried Smashed Potatoes

A simple, quick recipe from Gourmet magazine’s March 2009 issue.  These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan.  They require no laborious peeling and are...