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Simply Fresh–week 2–Garlic Scapes, Broccoli Rabe, and More Bok Choy
Posted on June 20, 2018 by Julie in CSA, Featured.Garlic Scapes Garlic scapes are the stems that grow up from garlic bulbs. Think somewhat tough scallions that taste like a mild version of bright fresh garlic. Garlic scapes can be eaten raw or cooked, whole or chopped. They can be pickled, roasted, grilled, sautéed, or used in pestos. The stems can be tough, however, […]
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Simply Fresh-Week 1-Pea Shoots, Choi, Kohlrabi, and Strawberries
Posted on June 13, 2018 by Julie in CSA, Featured.The beginning of CSA season is always salad season for me. We tend to receive plenty of lettuce, along with radishes, Hakurei salad turnips, pea shoots, and different varieties of choy and cabbage, all which lend themselves to wonderful salad combinations. Pea shoots are a terrific addition to salads and they are also great sautéed, […]
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CSA procedures and Tips and the Simply Fresh Blog
Posted on June 6, 2018 by Julie in CSA, Featured.Hello Fellow CSA members. I am so excited to write for you for yet another wonderful Holcomb Farm growing season. I am Julie Wern, health coach, food writer, cooking instructor and author of Holcomb Farm’s Simply Fresh blog. Simply fresh is a weekly blog designed to inform, instruct and inspire the healthful, flavorful, and efficient […]
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Feed your Family, Support your Farmer!
Posted on February 21, 2018 by Trish Percival in Events & Activities.We’re celebrating #CSADay on February 23rd. CSA farmers across the country (including us!) need your support now for a successful harvest this year. It’s the most popular day of the year to sign up for a CSA, which is great, because RIGHT NOW is when we are making investments in seeds, equipment, and the labor it takes […]
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Simply Fresh–Week 20–Turnips
Posted on October 24, 2017 by Julie in CSA, Featured, Recipes.I bid you all a fond farewell after this plentiful harvest and thank you for reading Simply Fresh this CSA season. I hope you have found it entertaining, informative, and helpful. Hope to write again for you all next year! As a last hurrah, I will focus on the humble turnip. Featured Item—Turnips Turnips are […]
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Simply Fresh–Week 19–Greens
Posted on October 18, 2017 by Julie in CSA, Featured, Recipes.Featured Item—Greens Oh how I love the spring and fall, when the greens are plentiful at the farm. Right now we are being treated to spicy arugula, Asian salad mixes, baby kale, lacinato and other varieties of mature kale, collard greens, and Swiss chard. While this is a delicious boon to us CSA members, it […]
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Harvest Dinner – Tickets on Sale Now!
Posted on October 17, 2017 by Trish Percival in Events & Activities.Farm-to-Table Dinner with Chef Prosperi of Metro Bis! Join us on Saturday, November 4, for a spectacular harvest meal prepared by acclaimed Chef Chris Prosperi. Dinner will be served buffet style, with numerous dishes that feature vegetables grown at Holcomb Farm. There will be gluten-free and vegan options. All proceeds benefit the Friends of Holcomb […]
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Simply Fresh–Week 18–Carrots
Posted on October 11, 2017 by Julie in CSA, Featured, Recipes.Featured Item–Carrots I was so excited to see carrots in the distribution this week. The variety of colors is just beautiful. I just had to focus on them this week. Carrots are probably the most universally palatable vegetable. Even kids that won’t touch a green vegetable are typically not adverse to carrots. Sweet and crunchy […]
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Simply Fresh–Post Away From Home–Delicata Squash
Posted on October 4, 2017 by Julie in CSA, Featured, Recipes.Featured Item–Delicata Squash This week I am out of the country and will not be going to the farm. Nor was I able to learn of the distribution line up for this week, so I am linking you to a past post on delicata squash since it seems it is an item some folks are […]
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Simply Fresh–Week 16–Raspberries
Posted on September 26, 2017 by Julie in CSA, Featured, Recipes.Featured Item—Raspberries We are so lucky to have such an abundance of raspberries at Holcomb Farm. I love how they come in slowly. We initially get teased with a taste of few dark red ones here and there but gradually they come in full on and we start harvesting up to a quart a week. […]
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