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, […]Continue Reading... 2 Comments.
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, […]Continue Reading... No Comments.
There was such an abundance of wonderful late summer produce at the farm yesterday I literally couldn’t choose what to focus on. So I decided to share some new and some old recipes for several of these wonderful veggies coming our way, including lemongrass, radishes, bok choy, green peppers, tomatillos, raspberries, husk cherries, eggplant, cilantro, […]Continue Reading... Comments Off on Simply Fresh–Week 15–This and That
Featured Item—Bok Choy A few years back, I was one of those people that ran from anything that ended in choy. But I could not be a bigger fan of this special vegetable than I am now. Bok Choy is a part of the cabbage family originally cultivated in China. Hence it also known as […]Continue Reading... 6 Comments.
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
It was so wonderful to be back at the farm yesterday! I was delighted to see some new items such as rhubarb and broccoli rabe. A note on the broccoli rabe–the main stems are quite tough. Farmer Joe recommends pulling off the leaves and smaller stems to cook with. I took his advice and blanched […]Continue Reading... 4 Comments.
Hope you all enjoyed your first week’s produce and are looking forward week 2! This week I am focusing on Bok Choy, which we are seeing again in plenitude. Please feel free to share your bok choy recipes and ideas (or any others) by commenting on the blog. We’d love to get more members involved […]Continue Reading... Comments Off on Simply Fresh by Julie Wern
Hello fellow CSA members! I will be writing periodically for the winter share this year. I hope you find it useful and entertaining. Please feel free to comment at the end of the post with any suggestions/feedback. May you stay warm, healthy, and well fed this season! One week without my summer CSA share and […]Continue Reading... 7 Comments.
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