Hello Folks! We have survived the heat wave, although it has taken a bit of a toll on some of the crops. Primarily, the lettuce has been damaged — we have lost hundreds of heads. But this may be good news for those of you who have been struggling to use 2 heads of lettuce a week! (more…)
Westfield Area CSA Blog
Summer savory is commonly used as a flavoring for soups, stews, and marinades. But it is also known as the “bean herb” because it goes so well with many types of beans, especially green beans or any other type of broad bean. It is also quite tasty in stuffings, with any type of meat or chicken, or sausages. For a different use, try it in scrambled eggs or omelets. Add it to a salad dressing recipe for an aromatic flavor. (more…)
Fennel, also known as sweet fennel or finocchio, originated in the Mediterranean and is popular in Italian and Scandinavian cooking. Closely related to parsley, carrots, dill and coriander, this aromatic vegetable is the swollen, immature stem of a large, feathery bush. The young stems of the plant overlap at the base to form a bulb with white-to-pale-green ribbed layers. Although the stalks are similar to celery both in their appearance and in their crunchy texture, all parts of the plant (bulb, stalks, and fronds) have a pleasantly sweet anise, or licorice-like flavor, and are edible. (more…)
Hello Everyone! So, Solanaceae is the name of the family of plants that includes tomatoes, peppers, eggplant, potatoes, as well as tomatillos and their cousins. You might infer from the “sol” in their name that they are sun and heat lovers, which is true (although the etymology is unclear). (more…)
Eggplant is a member of the Solanaceae, or “nightshade,” family of vegetables, which also includes tomatoes, sweet peppers, and potatoes. As you already noticed, they come in a variety of shapes and colors. While the varieties exhibit slightly different tastes and textures, generally eggplants have a pleasantly bitter taste and spongy texture. (more…)
From the Williams-Sonoma website, here is an easy and delicious way to prepare eggplant. Inspired by lasagna, this fresh dish takes advantage of summer’s ripe heirloom tomatoes and abundant eggplant. Cooked on the grill, it makes a great accompaniment to burgers and grilled meats at a summer cookout, but, served with herbed couscous or polenta, it also makes a great vegetarian meal. Serves 4 (1 eggplant per person).
In this sweltering heat, if the thought of standing over your stove sautéing, steaming or baking any of your veggies makes you want to head to the nearest fast food or take-out counter, consider grilling at least some of your vegetables. In the time it takes to grill some hot dogs or a steak, you can have wonderful, tasty treats. (more…)