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.
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.
Hello Farm Family, I am the longtime author of Simply Fresh, the Holcomb Farm CSA food blog I write for the summer season. But I find that I am missing you all this long winter. I thought I would offer you a post I wrote during a short stint as a blogger for the Holcomb […]Continue Reading... Comments Off on Simply Fresh–Special Post and Offer
It is with heavy heart and full belly that I sign off on the last post of the season. It has been a pleasure writing for the farm once again and I sincerely hope you have found my posts informative and helpful. If you aren’t yet ready to say good-bye, it just so happens that […]Continue Reading... Comments Off on Simply Fresh by Julie Wern–Last post–Leeks
CSA Tip–Blanch Your Greens Before They Wilt It is inevitable that at one time or another in the CSA season we are inundated with fresh greens. While this is a great reason to celebrate, it creates a challenge for the cook. Greens tend to wilt and lose nutrients very quickly, usually within 3 days. Thus […]Continue Reading... Comments Off on Simply Fresh By Julie Wern–Week 19 Collard Greens
Driving around this morning I was in awe at the beauty of fall all around me. Yet the feeling is bittersweet as I realize how much is lost as we move into this incredibly gorgeous season. The tomatoes and flowers and most summer crops are just about gone, but there is still plenty of sage […]Continue Reading... Comments Off on Simply Fresh by Julie Wern Week 18–Tatsoi
A Note on Raspberries The raspberry bushes are in peak form and yet we risk an autumn frost. Thus we have the privilege of being able to harvest a LOT of raspberries this week. There are two things I want to point out about the raspberries before you head out to the fields.Continue Reading... 2 Comments.
Easing into Fall Fall is upon us yet we will be enjoying the last hurrah of summer with more zucchini, eggplant, peppers, and tomatoes. Tastes of fall will come in the form of late season arugula, kale and Swiss chard and the exciting appearance of pie pumpkins, spaghetti squash, and Brussels sprouts greens. At this […]Continue Reading... Comments Off on Simply Fresh #16 by Julie Wern–Vegetable Broth
Green tomatoes are here. I admit that I still struggle to find ways to use them. If you are in the same boat, check out one of my past posts for more information (click here). Note that it is an older post transferred from our old website so the formatting is off and I can’t […]Continue Reading... Comments Off on Simply Fresh by Julie Wern–Week 15
Holcomb Flowers = Happiness Aren’t you just loving your Holcomb flowers? The sunflowers are just so sunny they can’t help but make you smile. Enjoy them while they last! Featured Item—Radishes Radishes are a root vegetable that I didn’t learn to love until I was an adult. Perhaps their peppery bite turned me off. But […]Continue Reading... 2 Comments.
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