A Few Notes on Tatsoi Greens Tatsoi, often called spoon mustard (for the shape of its leaves), spinach mustard, or rosette bok choy is a member of the Brassica family and is a close relative of bok choy. When young the leaves can be quite small and are often added to pre-packaged salad mixes (as […]Continue Reading... Comments Off on Simply Fresh–Week 16–Pie Pumpkins and Tatsoi
Featured Item–Lemongrass Lemongrass is, not surprisingly, an exotic lemony flavored stalky grass often used in Southeast Asian cooking, particularly in Thai dishes. Lemongrass leaves and the oils made from it are also used medicinally in teas, essential oils, etc. WebMD reports of lemongrass: “Lemongrass might help prevent the growth of some bacteria and yeast. Lemongrass […]Continue Reading... 2 Comments.
Hey Folks, I’ll be at the CSA barn this Saturday at 12:30 pm conducting a cooking demonstration. Come on by and learn some delicious ways to use spaghetti squash, delicata squash, arugula, potatoes, eggplant, husk cherries and raspberries. Hope to see you there. Featured Item– Delicata Squash Delicata squash is the perfect transition vegetable from […]Continue Reading... 1 Comment.
Featured Item–Spaghetti Squash I’ve been slow to come around to spaghetti squash. To be honest, I haven’t hesitated because it doesn’t taste good. I’ve dragged my feet because it is touted to be like spaghetti and, well, I guess I always preferred real spaghetti to the somewhat mushy strands that are meant to be it’s […]Continue Reading... 4 Comments.
Featured Item—Fresh Soybeans (Edamame) When I was young I lived in Japan and experienced a number of great culinary adventures. My favorite experience, by far, was tasting edamame, the fresh boiled soybean dish flaked with pure sea salt—divine. I loved the surprising “pop” of the bean as I squeezed it out of its shell and […]Continue Reading... 2 Comments.
Featured Item–Melons We are so lucky to have melons grown at the farm, and this year they are abundant. Once you get tired of cutting them up and eating them as is, you may be looking for alternate ways to utilize them in your meals. Also, occasionally you may get one that isn’t the sweetest, […]Continue Reading... Comments Off on Simply Fresh–Week 11–Melons
Featured item—Tomatillos My love affair with tomatillos is fairly new, as the tomatillo and I were formally introduced only about 10 years ago. Before that, my amour was salsa verde, the tart, green, vibrant sauce you could find only in Mexican restaurants served as either a salsa or a sauce. I was a huge fan […]Continue Reading... Comments Off on Simply Fresh–Week 10–Tomatillos
Perhaps my favorite item each year at the farm is the candy-like cherry tomatoes we get to pick on our own. I thought I would highlight them this week, as well as offer a few recipes containing eggplant and green peppers, as they are still plentiful and likely to be in each day’s distribution […]Continue Reading... 2 Comments.
I love mid summer at the farm. This week I will focus mainly on one of my all time mid-summer favorites, Eggplant, but will also include recipes for potatoes and Swiss Chard (and even Shishito peppers) Featured Item—Eggplant Eggplant is one of those vegetables that take a bit of effort to get behind, but once […]Continue Reading... Comments Off on Simply Fresh–Week 8–Eggplant, Potatoes, Swiss Chard
The word from farmer Joe this week is that the distribution is going to be a bit of a mish mash with items likely to be different each distribution day. So rather than focus on specific vegetables this week, I thought I would focus on a technique–Stuffed Vegetables. So many of the items we are […]Continue Reading... Comments Off on Simply Fresh–Week 7–Stuffed Vegetables!
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