Holiday Brussels Sprouts with Pecans and Cranberries
From the cookbook, Serving up the Harvest, this recipe serves 6 and not only tastes good but looks colorful at any Holiday table. (more…)
Westfield Area CSA Blog
Sheet-Pan Kielbasa With Cabbage and Beans
Here’s a recipe from New York Times Cooking for a quick sheet-pan dinner of roasted kielbasa, caramelized cabbage and white beans marinated in a dill-and-red wine vinaigrette, that comes together in about a half-hour. It’s a great way to use up extra cabbage! Serves 4. (more…)
Mashed Sweet Potatoes
From the cookbook, Serving Up the Harvest by Andrea Chesman, this recipe boasts a rich, flavorful, and perfectly-textured mashed sweet potato that seems too easy to be true. Maybe now is a good time to give it a “taste test” before your Thanksgiving guests arrive at your table. This recipe serves 4. Enjoy! (more…)
Farm News – November 6, 2023
Hi All! As expected we were hit quite hard with a freeze last week, three nights in a row with temperatures dipping into the mid 20’s. We harvested a lot of peppers ahead of the cold blast; some green, some ripe, and some in between. They represent the last taste of the summer crops for this season and will be in the shares this week and next (if they hold up well). (more…)
Celeriac (aka Celery Root)
Celeriac, aka celery root or knob of celery, is a distinct variety from the plant that produces the green stalks we enjoy in salads and soups; is cultivated specifically for its large, robust, and unfortunately rather ugly root. It is a distant cousin to anise, carrots, parsley and parsnips. Celeriac is recognized for its large, round, knobby and deeply gnarled, root ball.
Potato Celery Root Purée
Here’s another recipe from a Gourmet Magazine cookbook. This purée could make a good side dish for Thanksgiving, and may be made up to 1 day in advance and kept covered and chilled. Makes about 5½ cups.
Asian Pickled Cabbage
Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors. It’s super easy and refreshing as a side dish on a hot day. The recipe serves 2-4 but can easily be doubled. (more…)
Spaghetti Squash with Tomatoes and Basil
Here’s another great spaghetti squash recipe from steamykitchen.com. If you’re only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you’re ready to sauté with the tomatoes. I like my spaghetti squash not too hard, not too soft. It shouldn’t be mushy, you should be able to still separate the strands of squash. Serves 8-10. (more…)
Farm News – October 30, 2023
Hello folks, Happy Halloween! No time for trick or treating for us – we are busy covering crops to protect them from a series of cold nights this week. We have been picking a lot of peppers because they can be stored for a couple of weeks and covering the plants will probably not be sufficient protection. Soon we will have to abandon the more tender crops and concentrate on protecting the hardier ones, which can still sustain some damage if the temperatures drop below 28 degrees. (more…)
Sweet Potato Fries
If you have left over sweet potatoes—and you probably do, these are so fantastic, even your pickiest eater will probably like them. (more…)