Westfield Area CSA Blog

Kohlrabi

Kohlrabi

Kohlrabi is neither a root nor a leafy vegetable but a swollen stem (a member of the cabbage family) that grows perched on top of the ground.  This versatile veggie is underutilized in the U.S. but is common in Central Europe and Asia.  Some claim it tastes a little like a turnip, others like a cabbage. Not surprising since it was bred from a combination of the German “kohl” (cabbage) and “rabi” (turnip). It is an excellent source of potassium and vitamin C and also includes some calcium and vitamin A.  The taste and texture is similar to that of a broccoli stem, accented by radish, but is much sweeter and milder. (more…)

Kohlrabi Curry

Kohlrabi Curry

Kohlrabi is found in a lot of Indian cuisine, so it naturally goes well with traditional Indian spices.  You can substitute it for other vegetables like potato or eggplant.  This recipe was adapted from Eggplant Curry in the Moosewood Cookbook. (more…)

Circle Brook Farm

Farm News – October 10, 2022

Hello Folks, we had our first hard frost here on the farm on Sunday morning. It killed the eggplant and severely damaged the peppers. We covered the beans and a few other tender crops, but they still received some minor damage. Most of what remains in the fields currently are cold tolerant crops. All the brassicas and mustard family crops can endure temperatures well below freezing. Lettuce and herbs such as cilantro and dill are also amazingly resistant to the cold. (more…)

Sweet Potatoes

Sweet Potatoes

Sweet potatoes are native to Central and South America and are one of the oldest vegetables known to man.  They have been consumed since prehistoric times as evidenced by sweet potato relics dating back 10,000 years that have been discovered in Peruvian caves. (more…)

Sweet Potato Chocolate Brownies

Sweet Potato Chocolate Brownies

This recipe was adapted by www.thekitchn.com from a Dan Lepard recipe published in The Guardian.  Mr. Lepard explains that the sweet potatoes maintain the brownie’s sweetness and texture while allowing for a little less butter and sugar.  He also says that you can further eliminate some sugar and fat by using less chocolate and adding in dried blueberries or sour cherries.  If your kids are not veggie fans, this may convert them! (more…)

Beet and Goat Cheese Hummus

Beet and Goat Cheese Hummus

Beets are one of those veggies that are a bit scary, but versatile enough that you can sneak them into almost any other recipe to make things interesting (remember Beet Meatloaf?).  This recipe from abeautifulmess.com does exactly that, combining beets and goat cheese into a hummus recipe to make something completely new and fresh. (more…)

Braised Squash

Braised Mélange of Winter Squash

We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time.  Braised or simmered squash cooks in just a few minutes, and you’re left with the benefit of all that creamy sauce, too.  This recipe from thekitchn.com shows how to do it.  The squash can be served in chunks, or puréed into a sauce, e.g. for serving over pasta. (more…)

Circle Brook Farm

Farm News – October 3, 2022

Hi Folks, So, we are hanging to summer – but just by a thread! This will be the last week for summer squash and sweet corn. We had a good run with both – I know that this was the most sweet corn that members have ever received. The beans are coming to an end as well – we will have some for most groups this week and will catch up next week with those who lacked them. The brassicas should be starting up by now, but unfortunately, they are behind schedule – a consequence of the prolonged drought. For this week, we will have some baby bok choi. We are expecting a couple of cold nights over the weekend, hopefully nothing too drastic! (more…)