Westfield Area CSA Blog
Tex-Mex Potato Cake
From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting. It is a good dish to have in your arsenal as it is very quick to make, holds up well during a buffet, travels easily to block parties or potluck dinners, and can be made ahead and reheated. What’s not to like about that? The recipe serves 6-8. (more…)
Sautéed Green Beans with Tomato and Garlic
From an excellent farm-to-table cookbook, Serving up the Harvest by Andrea Chesman, this recipe is so simple and delicious. Although it calls for green or wax beans, any type of bean will work. The recipe as presented serves 4. (more…)
Cherry Tomato and Ground Cherry Salsa
Ground cherries are one of our CSA’s favorite summer treats – you won’t find them in grocery stores! Their natural sweetness can be used to make a delicious and unique salsa, like this recipe found on A Farm Girl’s Dabbles food blog.
Farm News – July 28, 2025
Hello All, It rained! A bit too much all at once, but we take what we can get. We are back in business again – the business of putting seeds in the ground. The sweet corn, carrots, and our fall brassica transplants received a good soaking, and we get a respite from constantly moving irrigation around the fields. There was some wind, which broke a few of our pepper plants, but nothing too terrible. I have one more round of beans and carrots to sow and it is time to start planting greens like arugula and spinach again for the fall crop. (more…)
Tomatoes
The tomato, like the eggplant, is a member of the Solanaceae, or Nightshade family. Tomatoes are native to western South America, but were cultivated in Mexico by Mexican Indians, who were intrigued by its resemblance to the tomatillo – a staple in their cuisine. With the discovery of the New World, tomato seeds were brought back to Spain, beginning the introduction of the fruit into Europe. Tomatoes made their way to North America with the colonists who first settled in Virginia. (more…)
Stuffed Tomatoes
This Stuffed Tomatoes recipe comes from New York Times Magazine’s: The Proper Ways to Treat an Heirloom (August 5, 2011). (more…)
Easy Fingerling Potatoes
Fingerling potatoes are quick and easy to prepare on the stove-top. Because of their size, they cook quickly, and don’t need to be peeled. Try any of these variations! (more…)
Summer Succotash
If you’re tired of traditional succotash, try this recipe from Simply Organic by Jesse Ziff Cool. It deviates from the classic style of succotash by substituting green beans for lima beans, and adding hot peppers, cumin, and lime for a southwestern twist. (more…)
Farm News – July 21, 2025
Hi Folks! So, how do you know when summer is in full swing? When your CSA share contains peppers, sweet corn, and TOMATOES! Yippee! The peppers and tomatoes are just getting started, so there will not be a huge quantity, but they will be more abundant with each passing week. The sweet corn ears are smallish – typical of the early varieties. We are hoping for a second planting to begin to mature for the end of the week. If the ears are not ready in time, we will substitute fingerling potatoes and make it up next week. (more…)