Don’t be frightened by the color of this beet meatloaf recipe from www.susangreeley.com. It’s really quite delicious! Of course, if you already have a favorite meatloaf or burger recipe, you could probably try adding shredded beets to that instead. Mix in some shredded parsley or chopped onion for more flavor. (more…)
Westfield Area CSA Blog
Hi Everyone, So the bizarre weather pattern continues — frequent rain and consistently gray skies with very little sunshine. And we continue to be frustrated that crops are growing so slowly. At least there’s no extreme cold forecast for the moment. We are waiting impatiently for the cauliflower to head up and the spinach to grow large enough to cut. It’s a small share this week, sorry. (more…)
Easy to grow and store, high-yielding, supernutritious and crunchy like an apple, yacon root (pronounced ya-kon) is one of the many “new” vegetables coming to us from South America. In reality, this fruitlike vegetable has been cultivated throughout the Andes for more than a millennium. South Americans eat it as a fruit; they also use the huge leaves to wrap foods during cooking, in the same way cabbage leaves are used in Germany, grape leaves in the Mideast and banana leaves in the tropics. Only recently – thanks to some adventurous green thumbs – have North Americans begun to see yacon in produce markets. (more…)
Yacon is commonly enjoyed raw. It’s really easy to prepare yacon, just peel off the brown skin and shred it or chop it into dishes, such as salads and slaws. Here’s a citrus salad found on Sharon Palmer’s plant-powered dietician blog. The yacon gives this salad a slightly sweet, juicy crunch. (more…)
Parsnips and carrots are a classic fall side dish. It’s best to use parsnips less than an inch wide, as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe comes from Cook’s Illustrated and can also be found on genius kitchen. Serves 6-8. (more…)
Hi Folks! So, it hasn’t been raining much lately and the sun has even been shining from time to time. The fields are beginning to dry out a bit, although we still have deep ruts in many of our farm lanes. The weather issue we have been dealing with lately is cold nights. We have had 3 light frosts so far but no hard freeze. We are covering some crops like the peppers to try and keep them coming a little longer. Between the cold and the shorter days, everything grows a lot slower. We are waiting for the cauliflower to head up and for the spinach to get big enough to cut. I mentioned parsnips in last week’s update but we will hold off on these until next week. For this week we have rainbow carrots for you. (more…)
This recipe is from Mark Bittman who writes “The Minimalist” column in the New York Times. If you do not have any dried shiitake mushrooms, so you can use fresh shiitake mushrooms. Where the recipe calls for reserved mushroom water from the dried mushrooms, you can substitute chicken broth. Yields 4 servings.