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Westfield CSA accepting applications for 2015 season!
It’s time to sign up for the 2015 season!
The price for the 2015 season is $650, with a $25 discount if paid in full by March 1 (That’s only $25/week for the early birds).
You can put down a non-refundable deposit of $200 to save your share. Your share must be paid in full by June 1. Remember paying in full before March 1 gets you the discount. If you have extenuating circumstances and need to work out a payment plan we can work with you.
Email westfieldcsa@gmail.com for more information or click here to download an application form.
As before, you can split a share with someone else. If you need help finding someone to split with, let us know and we will pair you up as I get requests, or add a comment below.
2014 season members will be guaranteed a spot in the CSA if registered by Feb 8. After that registration is first come, first served.
Share this information with anyone who may be interested in joining the Westfield Area CSA!
Cabbage, Carrot, and Apple Salad
From Gourmet Magazine via epicurious.com comes this lovely fresh salad. If you have a mandoline to thinly slice the vegetables, all the better, but it is not required. (more…)
Farm News – November 20, 2014
Hello Everyone, So we have arrived at the end of the season. I know that it’s a sad moment for many of you, but as you can imagine I and my crew are happy that the end is in sight. My workers are anxious to return to their families and their tropical climate. I am looking forward to a rest and a respite from the worry and stress that seems to be an inevitable part of my occupation. (more…)
2024 Registration
Happy winter everyone! It is time to register for the 2024 CSA season! Know your farmer. Know your food.
CSA stands for Community Supported Agriculture. CSA members pre-pay for “shares” in a local organic farm at the beginning of the season in March when the farmer most needs the money. Then during the harvest from June through November, the farmer delivers a weekly assortment of vegetables, herbs, and some fruit.
100% of your food dollars go to the person who is growing it. You support sustainable, local agriculture and get freshly picked organic produce at reasonable prices. In addition, you know the farmer growing your vegetables and can visit the farm – establishing a personal connection with your food supply. (more…)
Arugula Salad with Penne, Garbanzo Beans, and Sun Dried Tomatoes
Found on skinnytaste.com, this summer salad highlights the peppery arugula that we get from Farmer John. Toss with nutty chick peas, pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar to create a simple yet delicious main dish salad – perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying. Serves 4. (more…)
Pasta with Escarole, Beans, and Sausage
Escarole and beans with sausage is a typical dish in Italian cuisine. Here’s a recipe found on skinnytaste.com that is quick to make, and a real crowd-pleaser! You can substitute different kinds of greens for escarole, or other kinds of sausage, and it will be delicious. Serves 6.
Roasted Sunchokes (aka Jerusalem Artichokes)
This recipe, found on allrecipes.com is an easy way to cook these vegetables. Sunchokes (aka Jerusalem artichokes) are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. (more…)