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.
Feature item—Russian Kale Russian Kale is so pretty, you could just eat it! Those blue-green leaves with frilly edges are not only gorgeous, but are hardier, sweeter, more tender, and thus, more quick cooking, than many other varieties of kale. We are fortunate to experience two different types of Russian Kale at the CSA–white and […]Continue Reading... 1 Comment.
I have a lot to share with you this week, so be patient with my long post. Digest it in bits and pieces if you must, but don’t miss out–I discuss everything from preparing patty pan squash to freezing cucumbers (yes, you read that right!) CSA Tip–bring a sturdy box or container for your tomatoes […]Continue Reading... 3 Comments.
There is nothing so frustrating as spending hours on a document, only to have it completely disappear into cyberspace. Alas, this is precisely what happened to my post this week. I had focused mainly on ideas for using the high summer veggies that are still plentiful, but that we may be tiring of, including eggplant, […]Continue Reading... 3 Comments.
Featured Item—Cucumbers There is something irresistible about the cool crunch of cucumber. Thus it is not surprising that cucumbers can be found in most major international cuisines. They are related to other members of the Gourd family, including melons and squash. Because they are comprised of about 95% water, they are quite refreshing and filling, […]Continue Reading... Comments Off on Simply Fresh by Julie Wern
WE NEED YOU!!!! Wouldn’t it be wonderful to have a farm cookbook that is available to members at the beginning of each season? I envision it not only being a cookbook but a CSA guide, with cooking and storing techniques for all the different produce items the farm grows. Please (I am begging you) submit […]Continue Reading... 4 Comments.
I thought this week I would do something a little different….after all, it is fun to change things up a little bit sometimes, right? Instead of highlighting a particular vegetable, I thought I would write up what I am calling “a week in the life of a CSA enthusiast”. I am writing up my week […]Continue Reading... 4 Comments.
I love cooking magazines and cookbooks…I almost need a full time job just to pay for all my subscriptions. I thought it might be fun to share with you some of the interesting ideas I’ve come across recently for items we will be seeing in this week’s distribution. Please let us know if you try […]Continue Reading... 1 Comment.
Simply Fresh—by Julie Wern Featured Item—Eggplant While many varieties and colors of eggplant exist, two general types are most familiar in the US. They are globe (or bell) and Asian eggplants. Globe/bell, or Italian-style eggplants, are large, oval or round shaped, and typically a dark shade of purple; whereas Asian eggplants tend to be long […]Continue Reading... 1 Comment.
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