Simply Fresh by Julie Wern
Hope you enjoyed your first week of produce from the CSA. This week we will be enjoying red Russian Kale, some more Napa cabbage and scallions, and some tender greens. […]
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CSA
Simply Fresh by Julie Wern
One food experiment I tried this winter is raw fermentation. Fermented foods are growing in popularity due to the belief that they aid in digestion, contain useful probiotics and vitamins,
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Simply Fresh by Julie Wern
End of Season Thoughts If I had to guess, I would say this CSA season has challenged and changed you as a cook. Every year there are twists and turns,
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Simply Fresh by Julie Wern
Feature Item—Parsnips It may look similar to a carrot and comes from the carrot family, but parsnips are quite a different vegetable. Because they have no beta-carotene, parsnips are white.
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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
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Simply Fresh by Julie Wern
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
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Simply Fresh by Julie Wern
CSA Tip–Cook that arugula As the season progresses the arugula leaves and stems are becoming larger. This often means the arugula is less tender and often spicier in its raw
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Simply Fresh by Julie Wern
CSA Tip–“Stop and Smell the Flowers” I want to thank my good friend and fellow CSA member, Jody Larkin, for absolutely insisting that I stop each week and pick some
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Simply Fresh by Julie Wern
CSA Tip: Make Crockpot Vegetable Broth from Veggie Scraps I apologize to those of you who have already read this tip in previous year’s posts. I just feel so strongly
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Simply Fresh by Julie Wern
Featured Item—Potatoes Did you know that potatoes have been around since 5000 BC and that North Americans are one of the largest consumers of potatoes in the world? In fact,
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