This week, instead of featuring a single item, I thought I would talk about a cooking technique that is relevant to many of the items coming out the farm right now. I like to call this technique “One Pan Roast Dinners”. However, if that leaves you feeling disappointed, here is a post from last year […]Continue Reading... No Comments.
I am so excited. Compared with past year’s output, this year’s early harvest is plentiful and nicely varied. We even have peas (shelling and snap) and annual herbs (cilantro, dill and parsley) available to pick already. A few notes on some of the items you may see that you may not be too familiar with. […]Continue Reading... 2 Comments.
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 is so exciting to be starting another season at the farm. I am itching to experiment with new preparations and expand my repertoire to explore more raw, vegan, gluten-free, paleo, and vegetarian techniques and dishes. I so look forward to sharing these experiments with you this season. As always, I welcome your feedback and […]Continue Reading... Comments Off on Simply Fresh by Julie Wern
I had the pleasure of visiting the great state of Vermont this past weekend and was actually able to relax and get in some pleasure reading. I came across this great paragraph on cooking by Michael Pollan in his newest book, Cooked. He is writing of all the things he learned (besides food preparation) […]Continue Reading... Comments Off on Simply Fresh by Julie Wern
Hi everyone, We have a wonderful anecdote from Sabine about the kohlrabi you’ll be seeing in your share this week… Sabine: “I was very excited to see kohlrabi at the farm this week. I come from a German family, and it was one of the staple vegetables at our house while I was growing up. […]Continue Reading... Comments Off on Kohlrabi-love from Sabine
End of Season Thoughts While it has proven to be a lot of work, I have really enjoyed writing the Simply Fresh blog for the past three years. Needing to work up recipes has greatly challenged not only my cooking skills, but has taught me a tremendous amount about successful utilization of my CSA produce. […]Continue Reading... 3 Comments.
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