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.
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
Back in 2009, I wrote about a wonderful, easy way to make vegetable broth from scratch. I thought I would reprint it here so the technique is easily accessible on the current blog. CSA Tip: Make Crockpot Vegetable Broth from Veggie Scraps We all want to eat less processed food, but supermarket broth is just […]Continue Reading... Comments Off on Simply Fresh by Julie Wern
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