Westfield Area CSA Blog

Farro Salad with Eggplant

Farro Salad with Grilled Eggplant

Hailing from Bobby Flay and the Food Network, I made this salad with weekend with those long, skinny eggplant. To die for!! You will notice there is no Southwest “heat” in this one — most unusual for Bobby. As presented, the recipe yielded way more than 4 servings, I’d say at least 8, but it keeps well in the fridge and we have lunch for a few days. (more…)

Circle Brook Farm

Farm News – July 18, 2022

Hi Folks, So, we have received some much-needed rain and are expecting more on Monday evening. Thus far we have not experienced the high winds or hail often associated with these summer storms. This will enable us to get back on our planting schedule and relieve us, at least temporarily, from the task of moving the sprinklers around the fields. We are still waiting to see whether my recent planting of carrots will germinate sufficiently to merit care or will need to be abandoned. Carrots sprout and grow very slowly and require extensive hand weeding. If there are not enough plants present in each row, it is not worth the effort, and I will need to replant. (more…)

Chinese Dry-Fried Green Beans

Chinese Dry-Fried Green Beans

This Sichuan-style (also spelled Szechuan) green beans recipe, found on The Modern Proper food blog, is inspired by the deliciously blistered green beans just like you can get from your favorite Chinese takeout restaurant.  The dry-fry is a technique that intentionally dries out the food that’s being cooked—in this case to make our spicy green beans recipe. Stir frying the green beans in hot oil causes them to release moisture and take on a crisp-chewy texture.  Serves 4. (more…)

Pasta Sauce with Cabbage and Sausage

Pasta Sauce with Cabbage and Sausage

A few years ago, my share partner and I took a cooking class at Classic Thyme, focused on pasta sauces.  This one is an unusual sauce, hailing from northern Italy, close to the Austrian border.  It is very easy and so delicious, plus, if you make a lot, you can freeze extras for later use.  The recipe as presented serves 6. (more…)

Ratatouille

Ratatouille

Ratatouille is a traditional French stewed vegetable dish originating in Nice, but popular among the entire Mediterranean coast.  Mid-summer CSA shares will provide all you need for this delicious classic.  Serves 4-6. (more…)

Circle Brook Farm

Farm News – July 11, 2022

Hello Everyone!  As long-time members will attest, I am wont to whine about the weather.  Thus far there has been little to complain about, but it has now been more than two weeks with no precipitation.  It is becoming very dry, and with temperatures heading into the nineties, dry conditions make everything more challenging.  We have been moving the sprinklers around the fields to aid newly seeded crops to germinate and to keep the broccoli and cauliflower crops moist at a critical time – as they begin to form heads.   (more…)

Super Energy Kale Soup

Super Energy Kale Soup

This recipe comes from the World’s Healthiest Foods website: www.whfoods.com.  This quick and easy version of potato kale soup has extra vegetables for more flavor and nutrition, and takes little time to prepare.  Serves 4. (more…)

Classic Eggplant Parmesan

Classic Eggplant Parmesan

Overwhelmed with all of the eggplant that we have been getting in the shares?  Eggplant Parmesan is an easy family favorite, and freezes well for future eating! (more…)

Circle Brook Farm

Farm News – July 4, 2022

Hello Folks, I hope you all had a pleasant Independence Day and a relaxing long weekend.  Of course, here on the farm our weeks do not end – there is just too much work to be done.   Although it is officially summer now, we have some wonderful spring onions for you this week.  These are a sweet, heirloom variety – Ailsa craig – which we send with the tops still attached.  Some of the greens can be used like scallions, or you can use them to make a soup stock.  They are not good keepers, so keep them in the fridge and use them within a week or two.   (more…)