Author: bloomingglenfarm

18 Nov

Posted at 11:03h in Recipes by
3 Likes

Wow- what an amazing season we had at Blooming Glen Farm!  We are all lucky and grateful to have a wonderful group of farmers dedicated to bringing us the highest quality organic produce.  This team, led by Tricia and Tom, provided us with a steady stream of vegetables and offered us amazing add-on opportunities for this season.  Thank you from the bottom of our hearts!  Amidst a global pandemic and so many unknowns, we could rely on you to bring us fresh organic produce each week.  It was an honor to join this wonderful group of farmers for another year developing recipes for each of you to try.

For our last recipe of the season, we are showcasing the beautiful stalk of Brussels sprouts.  This would make a great addition to your holiday table next week!

Roasted Brussels Sprouts Slaw

 Ingredients:
1 stalk Brussels sprouts
1 medium onion
3 Tbsp olive oil
2 tsp maple syrup
1 tsp garlic powder
¾ tsp sea salt
¼ tsp black pepper

  • Remove Brussels sprouts from stem. Clean well.
  • Thinly slice Brussels. I used a mandolin set on 1/8-inch setting.  Place sliced Brussels in large bowl.

  • Clean onion. Slice in quarters and then thinly slice like Brussels sprouts.  Add to large bowl and mix with brussels.
  • Mix oil, maple syrup, and spices in small bowl. Pour over Brussels and onion mix.  Toss to coat.
  • Spread evenly onto baking sheet.
  • Roast at 400°F for 20 minutes. Mix every 5 minutes.

  • If you want it extra crispy, broil for 1-2 minutes after roasting.
  • Serve this roasted slaw hot or allow to cool and serve cold. It pairs really well with mashed potatoes, but would also make a great addition to a salad or on top of your morning eggs.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

11 Nov

Posted at 09:05h in Recipes by
3 Likes

Nothing beats fresh carrots straight from the farm.  The recipes this week use the whole carrot- the delicious orange root vegetables themselves, as well as the beautiful greens that so often get tossed in the compost pile.  When you get a bunch of carrots in your share, remove the greens and store them separately in order to preserve their freshness.  Enjoy these honey ginger carrots and carrot top chimichurri alongside your favorite protein for a complete meal.

Honey Ginger Carrots

 Ingredients:
1 bunch carrots, about 8-10
1 Tbsp honey
2 Tbsp olive oil or avocado oil
2 tsp fresh ginger, grated

  • Preheat grill or oven, depending on how you are cooking the carrots. Temperature should be around 350-375°F.
  • Clean carrots. You can peel them if you want, but it isn’t necessary, especially with such farm fresh, tender young carrots.
  • Combine honey, oil, and ginger in small bowl. Mix well.
  • Brush marinade on carrots.

  • If grilling, place carrots on grill rack in single layer. Cook for 15-30 minutes or until carrots are fork tender.  The cook time will vary depending on the size of the carrots.  Smaller carrots will cook faster and the larger carrots will take more time.  Rotate carrots halfway through grill time.
  • If roasting, place carrots on a parchment lined baking sheet in a single layer. Roast for 20-30 minutes, rotating halfway through cook time.

Carrot Top Chimichurri

Ingredients:
1 bunch carrot tops, cleaned with main stem removed (should be about 1 cup packed)
½ jalapeno pepper, seeds removed and roughly chopped
2-3 garlic cloves, chopped
1 tsp sea salt
¼ tsp black pepper
¼ cup red wine vinegar
¼ cup olive oil
Juice of ½ lemon, or 1 Tbsp lemon juice
Zest from ½ lemon, or ½ tsp lemon zest

  • Carrot tops require a little more work to clean. Soak them in water, rinse really well, and dry.  I used a salad spinner to remove most of the water from the clean carrot tops.
  • Remove the delicate leaves from the main stems. Discard the tough stem and use the delicate leaves for this recipe.
  • Place carrot top leaves, jalapeno pepper, garlic, sea salt, and black pepper in food processor. Pulse to combine and break down all ingredients.
  • In a small bowl, mix vinegar, oil, lemon juice, and lemon zest.
  • Turn food processor on low, slowly drizzle in the liquid mixture. Scrape down the sides and process one more time.
  • Refrigerate for a few days or freeze for future use.

*This chimichurri is wonderful spooned over beef, chicken, pork, fish, seafood, or roasted veggies.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

04 Nov

Posted at 10:47h in Recipes by
11 Likes

Fall is definitely in full swing as we begin the month of November.  The temperatures have dropped, the air is crisp, and the colorful leaves are blanketing the ground.  This week’s share is full of amazing autumn vegetables that can be combined to create a delicious fall-themed chili.   This chili blends the flavors of butternut squash, carrots, onions, radishes, cilantro, and hot peppers from our shares.

Ingredients:
2 Tbsp olive oil or avocado oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 lb ground beef
1 cup carrots, diced
2 cups butternut squash, diced
½ poblano pepper, seeds removed and finely chopped*
1 cup daikon radish (white or purple), diced
1 Tbsp fresh cilantro, finely chopped
15 oz diced tomatoes
8 oz tomato sauce
½ tsp sea salt
¼ tsp black pepper
1 tsp cumin
1 Tbsp chili powder

  • Heat oil in Dutch oven or large saucepan.
  • Add onions and cook for 5 minutes on medium heat. Stir frequently.
  • Add garlic and ground beef. Cook for 7-8 minutes or until beef is cooked through.  Stir well throughout cooking time, breaking up the beef as it cooks.
  • Add carrots, butternut squash, poblano pepper, radishes, cilantro, diced tomatoes, tomato sauce, and spices. Cover and cook for 20 minutes, stirring occasionally.
  • Serve with shredded cheese, sour cream, sliced jalapenos (pickled or fresh), fresh cilantro, or sliced avocado.
  • Enjoy!

*Feel free to use other hot peppers instead of the poblanos, but it will affect the spiciness of the chili.

**This recipe freezes well.  I like to double it, serve half and freeze the other half for a future meal.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

28 Oct

Posted at 15:34h in Recipes by
17 Likes

Beets are full of essential vitamins and minerals and are a great addition to any meal.  They can be eaten raw and are delicious shredded into a slaw.  They can be roasted and served as a side to your favorite protein.  But one of my favorite ways to serve beets is pickling them.  This recipe gives you two options- pair them with some onions in a more traditional pickled beet recipe or combine with jalapenos and garlic for a spicy version.  I highly recommend trying both.  These pickled beets can be enjoyed straight out of the jar, on a salad, as a side, or even on a snack or charcuterie board.

Pickled Beets with Onions

Ingredients:
5 medium beets
1 cup apple cider vinegar
1 cup water
1/3 cup honey
2 tsp sea salt
1 cup onions, sliced thin

Pickled Beets with Jalapeno and Garlic

Ingredients:
5 medium beets
1 cup apple cider vinegar
1 cup water
1/3 cup honey
2 tsp sea salt
1 jalapeno, sliced thin (or use ½ for less spice)
3 cloves garlic, sliced thin

  • Clean beets. Leave whole with skin on. (Save the greens and add them to a soup or saute.)

  • Place beets in a pot of water. Bring to a boil.  Reduce to a simmer and cook until fork tender.  Cook time will depend on the size of the beets.  Smaller beets will take about 20 minutes and larger beets can take up to 45 minutes.
  • Once beets are fork tender, remove them from the pot and place in a bowl of cold water. Allow to sit for a minute or two.
  • Drain beets and peel off skin (it will rub right off). Also remove any stems that you left on.
  • Thinly slice beets (I used a mandolin set on the 3/16 setting) and place in a bowl.
  • If you are making the onion version, add those to the bowl with the sliced beets. If you are making the jalapeno and garlic version, add those to the bowl with the sliced beets.  Mix well and place in a 1-liter glass jar.
  • Combine apple cider vinegar, water, honey, and sea salt in a medium saucepan. Bring to a boil, reduce to a simmer, and cook for 3 minutes.
  • Pour liquid over the beet mixture. Allow to cool for 15 minutes.  Cover and refrigerate overnight.
  • Enjoy the next day or refrigerate for up to 3 weeks.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

21 Oct

Posted at 10:44h in Recipes by
3 Likes

Dandelion greens always remind me of my father-in-law.  He used to send my husband outside when he was a child to gather these greens from their farm.  They would make a salad with a simple dressing of olive oil and lemon juice.  The beautiful dandelion greens we received in our CSA shares this week are the star of this recipe.  Paired with some crispy bacon and maple syrup, this is a perfect fall dish.

Ingredients:
6-8 oz bacon (1/2 cup once cooked and chopped)
1 medium onion
1 bunch dandelion greens
Pinch sea salt
1 ½ Tbsp maple syrup
1 tsp apple cider vinegar

  • Cook bacon in frying pan to desired crispiness. Remove and let cool on a paper towel lined dish.  Reserve bacon grease.
  • When bacon is cooled, chop into small pieces.
  • Peel onion and slice into rounds, then into fourths.
  • Heat 2 Tbsp reserved bacon grease in clean frying pan. Add sliced onions and cook for 4 minutes on medium heat.
  • Chop dandelion greens into 1-inch pieces.
  • Add dandelion greens and chopped bacon to frying pan with onions. Mix and cook an additional 2 minutes.
  • Remove from heat. Add salt, maple syrup, and vinegar.  Mix well.
  • Enjoy!


Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

14 Oct

Posted at 14:17h in Recipes by
7 Likes

One of my favorite ways to serve turnips is to roast them, but I wanted to create a recipe that used them in a different way.  This dish features turnips that have been cooked and then pureed.  Top with some mushrooms and broccoli and this dish becomes a delicious blend of flavors and textures.

Pureed Turnips with Riced Broccoli and Sauteed Mushrooms

Ingredients:
2 lbs purple top turnips
2 Tbsp butter (or non-dairy substitute)
½ tsp garlic powder
1/8 tsp black pepper
¼ tsp sea salt

  • Wash turnips and cut into 1- inch cubes.
  • Fill large pot halfway with water. Bring to a boil.
  • Place cubed turnip pieces in water. Bring to a boil again and then reduce to a simmer.  Cook for 30 minutes or until turnips are fork tender.
  • Drain turnips. Place in blender or food processor with butter and seasonings.  Blend until smooth.
  • Place turnip puree in serving bowl. Top with riced broccoli and sauteed mushrooms or simply serve as a side.

Riced Broccoli

Ingredients:
2 Tbsp olive or avocado oil
½ medium onion, finely chopped*
2 cloves garlic, minced
3 Tbsp water
1 cup broccoli crowns, finely chopped*

Heat oil in pan on stovetop.  Reduce heat to low.  Add onions and garlic.  Cook for 2 minutes.  Add water to deglaze the pan.  Add broccoli and cover.  Cook for 10 minutes.  Remove from heat and set aside.

*You can also put the onion and broccoli in a food processor and finely chop.

Sauteed Mushrooms

Ingredients:
2 Tbsp olive or avocado oil
½ medium onion, finely chopped
1 cup Maitake mushrooms, finely chopped
Pinch sea salt

Heat oil in pan on stovetop.  Reduce heat to low.  Add onions and cook for 2 minutes.  Add mushrooms and salt.  Mix and allow to cook for 5 minutes.  Remove from heat and set aside.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

07 Oct

Posted at 16:04h in Recipes by
3 Likes

Winter squash is in season, and is the star of this simple seasonal dish. This recipe calls for Kabocha squash- Blooming Glen Farm grow three different types- green, red or gray skinned. All are interchangeable, as are other winter squash varieties, such as acorn.  This recipe creates a full meal and easily reheats for delicious leftovers.

Ingredients:
1 kabocha squash
3 Tbsp avocado, olive oil, or sunflower oil
1 lb ground turkey**
1 medium onion, chopped
1 cup chopped kale
1 cup apples, peeled and chopped
½ tsp sea salt
½ tsp garlic powder
¼ tsp black pepper
2 Tbsp apple cider

  • Preheat oven to 400°F.
  • Cut a little bit off the top and bottom of the squash creating flat surfaces. Slice in half.  Remove the seeds and reserve for recipe.

  • Place squash halves in baking dish flat side down. Brush with 1 Tbsp oil.
  • Roast squash for 30 minutes.
  • While squash is cooking, heat 2 Tbsp oil in sauté pan. Add turkey and cook through.  Remove from heat and set aside.
  • Place cooked turkey, onion, kale, apples, sea salt, garlic powder, black pepper, and apple cider in a medium bowl. Mix to combine.
  • Remove squash from oven and fill each half with the filling. Cook for another 25 minutes.  If you have any extra filling, place in an oven safe dish and bake as well.
  • After squash is done cooking, remove from oven and top with roasted squash seeds (recipe below).
  • Enjoy!

**For a vegetarian/vegan option, use 2 cups cooked quinoa.

Roasted Kabocha Squash Seeds

Ingredients
Seeds from squash
1 Tbsp apple cider
¼- ½ tsp sea salt

Separate the seeds from the pulp.  Rinse well and drain.  Place in a bowl.  Add apple cider and sea salt.  Mix well.  Spread out on a baking sheet or cast iron skillet.  Roast in 400°F oven for 10-15 minutes.  Stir every 5 minutes.  Remove when seeds are dry and lightly browned.  These make a great snack, a crunchy topping for salads, or a garnish.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

30 Sep

Posted at 13:27h in Recipes by
3 Likes

As the weather begins to cool, it is the perfect time to simmer some soup on the stove top.  This vegetable soup combines several of the items in our CSA shares this week, (and any stray zucchini you may have floating around your fridge).  Serve as a meal with a side of your favorite fresh bread and then heat up leftovers for lunch during the week.

Ingredients:
3 Tbsp olive oil or avocado oil
2 medium onions (red or yellow), chopped
4 large carrots, peeled and chopped (or sub in hakurei turnips)
2 cups diced potatoes (leave skins on)
3 large cloves garlic, minced
6 cups broth (bone broth- chicken or beef, or vegetable broth)
2 cups diced zucchini
¼ cup tomato paste
1 tsp sea salt
½ tsp black pepper
1 tsp dried parsley (or 1 Tbsp finely chopped fresh parsley)
½ head cabbage
Scallions, chopped (for garnish)
Jalapenos, sliced thin (for garnish)

  • Heat oil in large saucepan or Dutch oven.
  • Add onions and sauté for 3 minutes.
  • Add carrots, potatoes, garlic, and broth. Bring to a boil.
  • Reduce to a simmer, cover, and cook for 10 minutes.
  • Add zucchini, tomato paste, salt, pepper, and parsley. Cover and cook for 10 more minutes.

  • Finely shred cabbage. Reserve ¼ of the shredded cabbage for garnish.  Place the rest of the shredded cabbage into the soup.  Cook uncovered for 5 minutes.
  • Serve immediately.
  • Garnish with shredded cabbage, scallions, and/or jalapenos.

*I also finely chopped our Golden Oyster mushrooms from this week’s mushroom share from Primordia Farms.  I sauteed them in a little olive oil.  We used them as a garnish on the soup also.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

23 Sep

Posted at 15:11h in Recipes by
5 Likes

We received peaches in our fruit shares from North Star Orchard this week, so it was the perfect time to create a peach barbecue sauce.  This sauce combines the beautiful peaches with produce from the farm.  It is the perfect sauce for grilled chicken breast, pork chops, ribs, or chicken wings.  For a vegetarian or vegan option, use it with jackfruit!

Peach Barbecue Sauce

Ingredients:
3 cups peaches (peeled, pitted, chopped)
1 cup sweet peppers, diced
3 cloves garlic, minced
½ cup yellow or red onion, diced
½ jalapeno pepper, diced **
1 ½ cups diced tomatoes (use fresh or canned/jarred)
½ cup honey or maple syrup
¼ cup apple cider vinegar
2 Tbsp coconut aminos* or soy sauce
½ tsp smoked paprika
1 tsp sea salt
½ tsp cayenne pepper

  • Combine all ingredients in a large saucepan.
  • Bring to a boil. Mix well.
  • Reduce heat. Simmer for 10 minutes uncovered.  Cover and simmer for 20 more minutes.  Stir often to prevent sticking/burning on the bottom of the pan.
  • Let cool.
  • Blend until smooth.
  • Use immediately, refrigerate for up to a week, or freeze.

**You may substitute the jalapenos for other hot peppers if you want.  This sauce is mild, so if you want more heat you will need to use hotter peppers or more jalapenos.

*Coconut aminos is a soy-free alternative to soy sauce.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

16 Sep

Posted at 15:57h in Recipes by
7 Likes

This week I wanted to take some time to showcase all of the amazing hot peppers we have available.  No matter what level of heat you prefer, each week we have the option to pick a few hot peppers and add them to our share.  Jalapenos, Long hots, Cherry bombs, Habaneros, Serranos, and Poblanos were all available to us this week.  You can honestly use any of these in this recipe- but the spiciness will vary depending on the type of hot pepper you use.

The recipe below uses jalapenos, but feel free to substitute another hot pepper depending on your own preference.  If jalapenos are too spicy, use poblanos.  If jalapenos don’t provide enough heat, use cherry bombs or habaneros.

Hot Pepper Honey

Ingredients:
1 cup honey
2 jalapenos (or sub with another hot pepper)

  • Place honey in a medium saucepan.
  • Remove stems from jalapenos and slice into rounds. Place sliced jalapenos in with the honey.
  • Heat honey/jalapeno mixture to a low simmer. Allow to simmer for 30 minutes.  Mix every few minutes.  Do NOT boil.
  • Let cool for 1 hour. Reheat quickly just so that the honey is thinner and easier to strain.
  • Strain out the jalapenos and seeds. Place honey in sealed container and store in the refrigerator.
  • You can either throw out the jalapenos or save them and serve as a side. Because they simmered in the honey, they are now candied (still spicy but with a sweet twist).

 

*This Hot Honey can be used in so many different ways.  Pour it over a log of goat cheese and serve with some crackers.  Spread it over a bagel with cream cheese for a fun twist on this classic breakfast.  Add it to dressings or marinades for a sweet, but spicy flavor (see dressing recipe below).  Sweeten a refreshing drink or cocktail with it (see margarita recipe below).

Hot Pepper Honey Salad Dressing

Ingredients:
1/3 cup olive oil
4 Tbsp apple cider vinegar
1 Tbsp + 2 tsp hot honey (recipe above)
1 garlic clove, minced
½ tsp sea salt

  • Mix all ingredients together in a small bowl. Make sure the honey gets fully incorporated.  You can even blend the ingredients if you want.  Store in refrigerator until ready to use.

*We used this dressing over a salad of lettuce, spinach and thinly sliced radishes from this week’s share.

*Feel free to use this dressing as a marinade as well.  It pairs really well with chicken.

Spicy Margarita

Ingredients:
1 ½ cups lime juice
½ cup lemon juice
3 cups ice
1 cup water
¾ cup alcohol**
½ cup hot honey

For glass rims- 2 Tbsp lime juice, 3 Tbsp fine sugar (see below for suggestions)

For garnish- lime slices

  • Combine all ingredients in the pitcher of a blender. Blend well.
  • Get two small plates. Pour lime juice in one and fine sugar in the other.  You can use so many different sweeteners here- regular sugar, maple sugar, coconut sugar, monk fruit, etc.  Just make sure the sugar is fine.  You can throw it in a coffee grinder if you need to.
  • Dip the rim of each glass in the lime juice and then in the sugar.
  • Pour the blended margarita into the glasses. Garnish with lime slices.
  • This recipe makes a whole pitcher. Feel free to enjoy with friends.  You can also blend without the ice and refrigerate the mixture.  When ready to use, just add the ice, blend again, and serve.

**We prefer vodka, but traditional margaritas use tequila.  Either work fine.  If you want to make a non-alcoholic drink just substitute the alcohol for additional water (or you could use club soda instead).

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com