Featured Item—Heirloom Tomatoes There is much more to tomatoes than your typical red beefsteak. Don’t get me wrong; I love the common vine ripened, red, juicy beefstakes. But the heirloom varieties that are coming out this year are truly special. They are often whimsically shaped, boldly colored from mahogany/black to creamy ivory, and are filled […]Continue Reading... Comments Off on Simply Fresh by Julie Wern–Week 10
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.
Featured Items–Shishito and Padron Peppers According to Farmer Joe, we will be receiving a variety of peppers throughout the season and folks may get different offerings on different distribution days so I though I would highlight two less familiar varieties–Shishito and Padron. Peppers and chiles are typically differentiated by their level of heat. Chiles are […]Continue Reading... Comments Off on Simply Fresh by Julie Wern–Week 8
CSA Tip—Write it down For years I would bring my bounty home, do any prep work that was required, and then pack everything away wherever I could find space in my fridge. It finally occurred to me last year to make a list of the type and amount of items I brought home and tack […]Continue Reading... Comments Off on Simply Fresh by Julie Wern–Week 6
CSA Tip–Place your basil in water I have found that fresh basil wilts and turns black very quickly, whether you keep it at room temperature or refrigerate it. My solution to this problem is to put the basil stems in a glass of water as soon as I […]Continue Reading... 6 Comments.
I have written extensively in past posts about zucchini and cucumbers, which are starting to flourish at the farm. So I thought I would simply link you to posts that cover both of these vegetables in detail. I also thought I would link you to some new cooking ideas I’ve come across for these gems. […]Continue Reading... Comments Off on Simply Fresh by Julie Wern–Week 5
Having grown up in California, Mexican food is in my blood. I get so excited when the tomatillos ripen because I get to make some favorite dishes that remind me of home like fresh salsas and enchiladas. After my day picking at the farm, I decided to make an easy Mexi-centric meal using up some […]Continue Reading... 1 Comment.
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.
This week was a clean and purge frenzy out our house…closets emptied and reorganized, 15 years worth of useless accumulations thrown out or given away. Once I got the bug, I decided to do the same to my freezer. It is amazing what turns up in one’s freezer during a clean out. The result of […]Continue Reading... 2 Comments.
Featured Item—Ailsa Craig Onions I honestly cannot imagine a world without onions. I may hate to cut them and they make me cry, but they are so much a part of my culinary world that I can’t seem to keep enough of them in the house. They form the basis of so many dishes worldwide. […]Continue Reading... 1 Comment.
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