Cabbage, Carrot, and Apple Salad
From Gourmet Magazine via epicurious.com comes this lovely fresh salad. If you have a mandoline to thinly slice the vegetables, all the better, but it is not required. (more…)
Westfield Area CSA Blog
Escarole with Cannelloni Beans
When faced with escarole, I had to become creative. I threw this together, and surprise! I loved it! You can use any greens in the recipe. For an easy entrée, add a little more stock to the mix when cooking and toss it with pasta when done.
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Edamame
The Japanese name edamame literally means “twig bean”, and is a reference to the short stem attached to the pod. This term originally referred to young soybeans in general.
Over time, however, the prevalence of the salt-boiled preparation meant that the term edamame now often refers specifically to this dish. Typically, the pods are boiled in water together with condiments such as salt, and served whole. To eat, you simply squeeze the beans out of the pods with your fingers, or your teeth! (more…)
Farm News – September 30, 2024
Hello Folks! We continue to be on the dry side – after four days of drizzle there was barely a quarter inch in the rain gauge. There is not much in the forecast either. At least the light rain was good for germinating seeds and a dry fall is better than a wet one. We will continue to move the overhead irrigation around for now. (more…)
Broccoli Raab
Commonly known in the United States as broccoli raab, it is truly a vegetable with many names around the world. A few of the many names are raab, rabe, rapa, rapine, rappi, rappone, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, or broccoli de rabe. (more…)
Broccoli Raab with Caramelized Onions
This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab. It’s also great served with Italian sausage and pasta.
Note that this recipe also includes the blanching steps, which is the key to removing much of the natural bitterness in broccoli raab. Some people blanch their raab, some do not — so if your raab isn’t particularly bitter, or you like bitter greens, you can easily skip the blanching steps. (more…)
Broccoli Cheese Soup
My friend made this soup for me, and it was so good, I had to share. The quantities of ingredients are approximate, so use your judgement. (more…)
Pepper Egg-in-a-Hole
If you’ve signed up for Farmer John’s egg share, you’ll definitely want to try this Pepper Egg-in-a-Hole recipe found on delish.com. It’s the breakfast version of stuffed peppers, made with bacon, eggs, and cheese. Serves 4. (more…)
Farm News – September 23, 2024
Hi All! The weather has certainly been beautiful lately – plenty of sunshine and mild temperatures. The only issue for us here on the farm is that there has been no rain now for nearly two weeks. Several predicted rain events never materialized and the best chance for precipitation this week are several days offering a fifty percent chance. We are busy moving the sprinklers around the fields to germinate seeds and keep the crops growing, but some help from Mother Nature would be greatly appreciated. (more…)
Acorn Squash
Although considered a winter squash, acorn squash actually belongs to the same species as all “summer” squashes (such as zucchini and yellow squash). The most common variety is dark green in color, but newer varieties can be yellow, white, even variegated. As the name suggests, its shape resembles that of an acorn. It is a good candidate for winter storage, keeping several months in a cool dry location. Squash can be refrigerated, but it will deteriorate quickly and should only be refrigerated 1-2 weeks. (more…)