Frisée with Feta and Spicy Maple Pecans
This recipe from the Simply Organic cookbook may have a long ingredient list, but it is relatively simple to put together. (more…)
Westfield Area CSA Blog
Stir-Fried Cabbage with Red Chili Peppers, Peanuts, Peas
This recipe is from Organic Gardening, and yields 10 servings, enough for leftovers on a hot week! (more…)
Farm News – September 9, 2024
Hello Folks! We received ¾ inch of precipitation in about 2 hours from the storms that passed through last Saturday afternoon. A slower, gentler rain would have been better, but we take what we can get. We have been busy transplanting and direct seeding fall crops, and a substantial rain was helpful for sprouting seeds and rooting of the seedlings. The forecast looks a bit dry for the next week, so we may need to start moving the irrigation equipment around the fields. The cool weather has been slowing down the growth of the warm weather crops, peppers, eggplant, and squash. The temperatures will be on the rise over the next week, but the nights are remaining quite cool. (more…)
Butternut Squash
Butternut squash is a winter squash belonging to the Cucurbitaceae family of field pumpkins. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. (more…)
Roasted Butternut Squash and Whole Wheat Penne
From Cuisine at Home magazine, here is a tasty and full-of-Fall-flavor main dish. You can substitute turkey bacon for regular if you wish. The recipe yields 4 servings. (more…)
Wilted Swiss Chard with Garlic, Lemon, and Parmesan
Here’s another simple recipe from Gourmet magazine. Anchovies and Parmesan give this Swiss chard side dish a Caesar-salad-like twist. Try it out! (more…)
Pan Fried Smashed Potatoes
A simple, quick recipe from Gourmet Magazine. These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries. Serves 4. (more…)
Farm News – September 2, 2024
Hi All, I hope you had a pleasant holiday weekend. What holiday was it? Oh yes… Labor Day, well that was what we all did here, down on the farm. There just don’t seem to be enough hours in the day or days in the week – a day off just isn’t in the cards. We will rest in the wintertime! (more…)
Beets
Beets are filled with good things. High in fiber, vitamins A and C, and surprisingly, more iron than most other vegetables, including spinach! They also contain calcium, potassium, phosphorous, and folic acid. The pigments that give beets their signature coloring are strong antioxidants. (more…)
Spaghetti Squash
Spaghetti squash is an oblong yellow colored winter squash that is named for the spaghetti like nature of its flesh. When raw, the flesh is hard and generally orange or yellow in color. When cooked, it comes apart in ribbons, giving it the appearance of spaghetti. (more…)