This fall I’ve been writing more than ever, though it’s been awhile since I’ve made any mention of food. Instead I’ve poured myself into crafting sentences about progressive education at an all-girls school—for my other job. As much as I adore writing about what’s happening in the classroom though, I’ve missed musing about the goings on in my kitchen. And though I’ve been busy, there’s been much of a delicious nature going on.
Moving forward expect to see continuing posts, though their timing will vary—and their focus may meander a bit beyond the Freshness Farms delivery at hand. The spirit, though, will continue to revolve around cooking with freshly harvested, local ingredients. Fans of Freshness Farms will find plenty of ideas. I hope to continue featuring guest writers, too, so if you’re inclined to give that a try, let me know.
With Thanksgiving just around the bend, I’m knee-deep in planning my contributions to the holiday table. Providing for a vegetarian family this time of year is surprisingly easy. As much as the turkey makes headlines, it’s often the side dishes that steal the show.
Please join us to celebrate Freshness Farms’ Five Year Jubilee this Saturday, November 2. Drop in anytime between 10:30 a.m. and 1 p.m. at 76 Race Street in San Jose. You’ll see new projects in the works, and more.
Five years ago Nasim Hashemi (pictured above, with a farming friend) launched Freshness Farms. In the early years Nasim and a few friends ran the logistics from her dining room table and a small shed in her bountiful backyard. Today Freshness Farms is a successful business that supplies locally grown vegetables, fruit and more to corporations and individual consumers across Silicon Valley. I recently asked Nasim to answer a few questions about the journey Freshness Farms has travelled and where’s it’s heading next…
If you’re wondering what to do with the lemons in this week’s farm share beyond squeezing into a pitcher of water, know that these sleek yellow orbs are among the most useful tools in the kitchen. On a par with salt and pepper.
I owe a debt to my weekly farm delivery. Beyond the fact that it injects fresh, locally grown vegetables into my life on a regular basis, I’m grateful for the way it has nudged me, time after time, to experiment in the kitchen. Case in point: were it not for my CSA bag, fennel and I would probably be strangers still.
It’s time once again to hear from Health Coach, Christine de la Cruz—this month on the subject of green smoothies…
Do you ever wonder what in the world you are going to do with all of the gorgeous greens you receive on Wednesdays? Some weeks I can barely fit them in my refrigerator—which is actually a great problem to have. My solution to not wasting one fabulous bit is to make green smoothies!
Include a green smoothie in your diet every day for 30 days, and you will see some of these awesome benefits: improved digestion, increased energy, weight loss, glowing skin, luxurious hair, improved sleep and better moods. Who’s not on board now? And the best part is that you don’t have to change anything else you are consuming.