A Few Notes on Lemongrass Lemongrass is, not surprisingly, a lemony stalky grass often used in Southeast Asian cooking, particularly in Thai dishes. There is a bulb/stalk end and a leafy end. The leaves can be steeped in hot water (just under boiling to preserve their healing oils) to make a delicious exotic lemony tea. […]Continue Reading... No Comments.
Hey folks, if you are looking for some cooking ideas, come join me for a cooking demo at the CSA barn for Granby Open Farm Day Saturday, 9/9/17 at 1 pm. I will be highlighting spaghetti squash, kale, and our wonderful heirloom tomatoes. Featured Item–Spaghetti Squash I’ve been slow to come around to spaghetti […]Continue Reading... 4 Comments.
Featured Item—Husk Cherries Imagine thick vine-y bushes dotted with hundreds of small, parchment-like Chinese paper lanterns. Imagine peeling back the slightly translucent, vein-y papery husk of one of these lanterns to reveal plump berries that look like miniature orange tomatillos. Imagine, now, biting into that berry and discovering a sweet yet acidic, slightly floral burst […]Continue Reading... 2 Comments.
What I love most about this time of year at the CSA is the fresh, vine ripened tomatoes. I absolutely love the beautiful rainbow variety of heirloom and cherry tomatoes that we are seeing out of the farm right now. When I first became a CSA member and started experiencing this kind of tomato variety […]Continue Reading... No Comments.
Every CSA season we seem to encounter those weeks, typically in mid august, where the offerings in the CSA don’t change that much, and some items seem to have been around forever, like cucumbers, zucchini, and eggplant. At these times I typically take a different tactic than highlighting one particular vegetable (partly because I have […]Continue Reading... 4 Comments.
I am so glad to be back to farm this week after a vacation in Yellowstone National Park. While the park was absolutely stunning, sadly there weren’t too many fresh veggies to be found there. I was excited to come back to sweet green peppers, including bell, shishito and padron peppers. More on that in […]Continue Reading... 2 Comments.
Hello everyone. I am on vacation this week so I don’t have a new post for you. I have attempted to repost on older article on eggplant but I’m not sure I did the mechanics right. It should be re-published Wednesday, Aug. 2. If you don’t get an email for it, check the website. It […]Continue Reading... Comments Off on Simply Fresh–Week 8—Eggplant and Cucumbers
Hurray! We have some great new stuff coming in this week like carrots and celery. Remember that for both of these vegetables, the leaves are edible. Below is a pdf on using carrot greens, along with a recipe for carrot top and parsley pesto: Carrot Tops (click on the highlighted words “Carrot Tops” at left) […]Continue Reading... 1 Comment.
This week, instead of featuring a single item, I thought I would talk about a cooking technique that is relevant to many of the items coming out the farm right now. I like to call this technique “One Pan Roast Dinners”. However, if that leaves you feeling disappointed, here is a post from last year […]Continue Reading... Comments Off on Simply Fresh–Week 6–One Pan Roast Dinners And More
Thank you to those of you who came out to my cooking demonstration on Saturday. In the demo I discussed my method for using CSA veggie scraps to make easy homemade vegetable broth. There was a lot of interest in it and some raised a few questions about technique so I thought I would re-print […]Continue Reading... 2 Comments.
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