Simply Fresh by Julie Wern

I’ve pulled the last of my vegetables from my garden so that my husband and son can return it to it’s original state—an ice rink.  How did this happen so fast?  I am finding myself a little sad to see this year’s bounty wane and give way to the cold and dormant season.  But I do look forward to hearing the sound of children’s laughter and pucks being hit across the ice.  There is nothing so constant as change, but I love how each change of season in New England brings its own pleasures and rewards.  Onwards to our next journey!

If you have not submitted your recipes yet, please do so.  I plan to put the Holcomb Farm cookbook together this winter so there is still time to include your favorite CSA ideas.  Email the recipes to me at recipes  or submit printed copies to Emma at distribution.

Featured Item–Hakurei Salad Turnips

Hakurei turnips are native to Japan and are similar in taste and texture to a radish. While crisp, slightly sweet, and mildly spicy, they have less of a bite and a smoother texture than radishes. Like other turnips, both bulbs and greens are edible and are high in vitamins A and C.

Harukei bulbs are wonderful raw, sliced thin or chopped and added to salads. They add a unique complement to crudité platters and a surprising yet tasty addition to sandwiches. Try slicing them very thin, drizzling with a little extra virgin olive oil, lemon juice, salt & pepper, and then sprinkling with grated or shaved Parmesan cheese.

The bulbs can also be lightly cooked. They are wonderful sautéed with bacon until just tender and starting to caramelize. They can also be braised and roasted, but be careful not to overcook as they can become mushy and lose their delicate flavor. Here is a link to a recipe that I have been wanting try for a long time—miso glazed hakurei turnips (click here for recipe)

Harukei turnip leaves have a wonderful bite and can be eaten raw. Slice thinly and add to your favorite lettuce mix to add a little zip to your salad. The greens can also be quickly sautéed or steamed like other tender greens such as Swiss chard and spinach.

To store, separate the leaves from the bulbs. Wrapped in a paper towel and placed loosely in plastic, the greens will last a couple of days. Keep a small amount of root end on the bulbs to keep them from drying out and wrap tightly in plastic. They will keep about 1 week. Bulbs do not need to be peeled before eating.


This recipe is very versatile. Use an organic broccoli slaw mix to save prep time or leave out the broccoli entirely. Cabbage works great too.

Hakurei Turnip & Apple Coleslaw                           Serves 4


– 1 bunch Hakurei salad turnips, leaves and bulbs separated, well washed

– 1 Gala, Fuji or other crisp apple, cored

– 2 or 3 stems broccoli from large bunch, reserve tops for another use

– 3 large peeled carrots

– 1 small shallot, peeled and roughly chopped

– 2 tablespoons fresh orange juice

– 1 tablespoon fresh lemon juice

– 2 tablespoons Dijon mustard

– 2 teaspoons honey or Agave syrup

– 4 tablespoons extra virgin olive oil

– 3 tablespoons dried currants, (optional)

– 3 tablespoons raw sunflower seeds, (optional)


For Vinaigrette: Place shallot, orange juice, lemon juice, Dijon, and honey in a tall container wide enough to comfortably contain a hand blender (a tall used ricotta container works well). This will help prevent splatter. Blend until smooth and emulsified. Salt and pepper to taste.

For Slaw: Using a vegetable peeler, peel rough outer edge of broccoli stalks. Either using a food processor or a box grater, grate (or julienne) turnip bulbs, broccoli, apple, and carrots. Place in bowl. If using Hakurei greens, stack and roll up about 8 well cleaned greens like a cylinder and very thinly slice (chiffonnade). Add to bowl. Pour dressing gradually, tossing and tasting as you go (you will not need all the dressing). Add currants and sunflower seeds (if using) and toss to combine.

Slaw is best when just tossed. If you wish to prepare it ahead, grate vegetables and refrigerate (apple should be grated just prior to serving).

Note: Hand blenders work great for small amounts of vinaigrette. If you do not own a hand blender, double or triple the vinaigrette recipe and prepare in a traditional blender or food processor. Dressing goes great on any salad and will keep for about 1 week in the refrigerator.


I always crave pasta fagiole in the fall, so this year I decided to make it with decidedly fall vegetables. It is a very flexible recipe. I can’t think of too many vegetables that wouldn’t work in this soup. I failed to measure the amount of vegetables when I made it, so the numbers given below are estimates. However, exact amounts will likely depend upon what is available from the farm this week anyway; so don’t get too hung up on amounts.

Fall Fagiole                                                            Serves 6-8


– 2 teaspoons avocado oil or oil of choice

– 1 large onion, chopped

– 3 large cloves garlic, minced

– 1 1/2 cups chopped celery

– 2 cups chopped tomatoes , or 1 14 oz can diced tomatoes, drained

– 1 1/2 teaspoons dried Italian seasoning

– 1/2 cup white wine

– 6 cups homemade or purchased chicken or vegetable broth

– 1 14 1/2 ounce can tomato sauce

– 2 1/2 cups diced summer squash or zucchini, (or broccoli florets and stems or shredded cabbage)

– 3 cups diced peeled butternut squash, or other winter squash

– 2 cups chopped hakurei, rutabaga, turnip or parsnip

– 1 1/4 cups dried Ditalini pasta

– 3-4 cups chopped greens (mustard, turnip, chard, spinach, radish etc.)

– 1 tablespoon fresh lemon juice

– Parmesan cheese


In a large Dutch oven, heat oil over medium heat until hot. Add onion, garlic and celery and cook, stirring frequently, until vegetables are softened and beginning to brown, about 8-10 minutes. Add tomatoes and Italian seasoning and cook, stirring frequently, until tomatoes break down and release their juices. Add wine and cook, stirring occasionally, until wine is reduced by about half, about another 8 minutes. Add broth and tomato sauce and bring to a boil. Reduce to a simmer. Add summer squash, butternut squash, and turnips. Bring back to a simmer and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Add pasta, stir well, and cook, stirring frequently (so pasta doesn’t stick to bottom of pan) for about 10-15 minutes or until pasta is cooked through. Turn off the heat and stir in lemon juice and greens. Stir until greens wilt. Serve sprinkled with Parmesan cheese.


I have wanted to make this pie ever since the raspberry season started, but I just got around to trying it this week. If you can get your hands on one last cup of raspberries from the farm, this recipe would be a great end-of-season treat. I love that it is made with tofu rather than cream and eggs, yet no one will guess it. The recipe is adapted from

The lack of gluten and egg in the crust makes for a slightly crumblier crust than a typical graham cracker or regular piecrust, which can make it a bit harder to cut and serve. However, my family all particularly loved the crust, which reminded us of a graham and nut combination crust, even if it was a bit messy.

Gluten Free Chocolate Raspberry Pie           Makes 1 9-inch pie


– 1 cup organic rolled oats

– 1 cup slivered almonds

– 3 tablespoons pure maple syrup

– 1/4 teaspoon salt

– 3-4 tablespoon organic palm shortening

– 10 ounces chopped bittersweet chocolate

– 1 1/3 cups organic silken tofu

– 1 tablespoon pure maple syrup

– 1 teaspoon vanilla extract

– 1 cup fresh raspberries

– 1/2 cup confectioners’ sugar

– fresh raspberries, for garnish


  1. Preheat oven to 350. In a food processor, blend oats and almonds until they resemble flour, but stop before almonds turn to nut butter. It is fine for them to have a little texture to them. Turn out flour into a medium bowl and using a fork, mix in maple syrup, salt, and 3 tablespoons shortening. Mixture should stick together when pressed. If not, add more shortening. Press mixture evenly into a 9-inch glass pie plate sprayed well with cooking spray. Bake for 10-15 minutes, or until lightly browned. Remove from oven and allow to cool completely.
  2. Melt chocolate in a double boiler or in the microwave. Stir until smooth. Place tofu, chocolate, maple syrup and vanilla in a blender and blend until smooth. Add raspberries and confectioner’s sugar and process until very smooth, scraping down the sides of the blender as necessary. Spread the chocolate filling into the cooled crust and smooth. Refrigerate until firm, at least 2 hours. Garnish with fresh raspberries.
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