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
Picking raspberries is simply addictive. I find that I get into an almost meditative state out in the raspberry patch. Ultimately, I end wandering into the farthest reaches of the bushes seeking the plumpest red or pink berries and then suddenly looking up and wondering, “How did I get here?”. I even managed to let […]Continue Reading... 1 Comment.
I feel so grateful to live in this beautiful area of the country. As the leaves start to change color and the nights get cooler, a whole new feeling comes over me. I can best describe it as a deep appreciation for the quiet but persistent wisdom of nature. Like the squirrels who are busy […]Continue Reading... Comments Off on Simply Fresh by Julie Wern
Featured Item—Celeriac I have to admit, until this past week, I had never tasted celeriac. It’s not that I was leery of the hairy brown knobby bulb, I mean it is kind of funky and fun, but I just didn’t know what to do with it. So I never purchased it. When Karen said the […]Continue Reading... 2 Comments.
CSA Tip—Another idea for mature arugula Last week I discussed ideas for using more mature arugula leaves. I came across an intriguing recipe this week in the new Bon Appetit (October 2013) called arugula salsa verde (http://www.bonappetit.com/recipe/arugula-salsa-verde) It is similar to a pesto, but with a bit more zest. Try it in soups/stews or with […]Continue Reading... Comments Off on Simply Fresh by Julie Wern
Featured Item—Cauliflower Amazingly, I didn’t taste a bite of cauliflower until I was in my 30’s.It just wasn’t a vegetable my parents served.Once I started cooking for myself, I would eye the beautiful but mysterious-looking white bulbs in the store and think, “now how in the world do you cook that?”.I’m glad I learned, because […]Continue Reading... 1 Comment.
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