Pecan Sweet Potato Casserole
Found on the Cookie And Kate food blog, this recipe is a big hit for the holidays! You can also cut out the maple syrup and it is still delicious. Recipe yields 8 to 10 servings. (more…)
Westfield Area CSA Blog
Farm News – November 11, 2024
Hello All! We received two-tenths of an inch of rain on Sunday night. It is not nearly what we needed, but still a help to the rye cover crop we have been planting. We are preparing for two very cold nights this week- mid-twenties for Tuesday and Wednesday. We are harvesting what we can and double covering as much as possible. This degree of cold can damage even the hardier crops such as broccoli and kale. We are doing as much as we can to preserve crops for the final weeks of the season. We are very heavy on the brassicas this week – with cauliflower and broccoli for all and Brussel’s sprouts as well, for most groups. (more…)
Winter Squash
Winter squash is really a misnomer, as these delicious treats are grown in the summer. They are edible well into the winter, however, thanks to their ability to last for months in storage. First, be sure to check for any soft spots. If there are any, cook that squash right away. Soft spots can easily be cut out and the rest of the squash is usually fine. (more…)
Winter Squash Bread
Not sure what to do with your extra squash? Instead of pumpkin bread, try this recipe with another orange fleshed squash. (more…)
Brussels Sprouts with Buttermilk Dressing
This recipe hails from one of my favorite veggie cookbooks, Serving up the Harvest, and it serves 4. Enjoy! (more…)
Buttered Turnip Puree
Tyler Florence, from The Food Network, offers up this creamy and delicious recipe. It serves 4, takes only 10 minutes to prepare, and in 30 minutes it’s on your table. (more…)
Farm News – November 4, 2024
Hey Folks, It’s November! Can you believe it? Certainly not by the balmy temperatures, perhaps by the fact that it is dark at 6 PM. Still no rain and not much in sight. Dustbowl days continue… Nevertheless, we have a fabulous share for you this week. This may sound a bit immodest, but I think that you will agree. We are working hard for you! (more…)
Rutabagas
Rutabagas are only called rutabagas in the U.S. Throughout the rest of the world, they’re known as swedes. This ordinary root vegetable is thought to have originated in Bohemia in the 17th century as a hybrid between the turnip and wild cabbage.
Members of the cabbage family, rutabagas are often confused with turnips, although there are noticeable differences. Rutabagas are larger, part white and part purple, with creamy orange flesh and ribs near the stem, and with a nutty, sweet flavor when roasted. Meanwhile, turnips are white with a purple-red top and a peppery taste. (more…)
Root Vegetable Gratin
This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish. Serves 8.
The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices. (more…)