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 freeze the other for another day. A mandolin makes short work of the preparations. (more…)
Westfield Area CSA Blog
Hello Everyone! It was a good week of weather here on the farm; just a small amount of precipitation and perfect temperatures. It is getting a bit chilly at night as autumn begins to move in. One major benefit of the cool nights is that it prompts one of our most pernicious pests, the flea beetle, to move underground in preparation for their long winter sleep. We can now grow arugula and other mustard greens without having them riddled with tiny holes! (more…)
Radishes are the root of a plant closely related to mustard (hence their bite). They come in a variety of sizes, shapes and colors and are generally used as a garnish or salad ingredient because of their mild-to-peppery flavor. When cooked, they have a delicate flavor similar to that of white salad turnips. They can be cooked whole or thinly sliced, steamed with a bit of water (or vegetable stock) and butter. I’ve even seen a recipe for glazed whole radishes with a bit of brown sugar and butter. (more…)
This baked radish and quinoa salad, found on the Jen Reviews health and food blog, is simple enough to make for lunch or dinner. It contains all the tasty summer flavors and enough protein to keep you feeling full. You can add more vegetables to this salad and/or use a different dressing – the options are endless! Serves 3.
Hi Folks, I hope you all had a pleasant holiday weekend. Here on the farm of course, we celebrate Labor Day by laboring. Our labors were complicated a bit this morning’s rain. We were expecting more rain in the afternoon, which never materialized, so we harvested a number of crops wet and had to dry them as best we could with fans in the barn. (more…)
Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, scallions, and leeks. Allium vegetables have been cultivated for centuries for their characteristic, pungent flavors and for their medicinal properties – these vegetables have been linked to a lower risk of certain cancers, including stomach and colorectal. A nutrient-dense food, onions are low in calories and high in beneficial nutrients like vitamins, minerals, and antioxidants. (more…)