Author: bloomingglenfarm

22 Aug

Posted at 11:47h in Recipes by
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Fall is in the air and back to school is just around the corner, and the summer season of watermelons is winding down, but we’re not ready to say goodbye just yet. Kick your feet up, grab your glass and celebrate summer with either of these two delicious beverages- a watermelon limeade or a frozen watermelon margarita.

Watermelon Limeade

Ingredients:
6 cups cubed watermelon (seedless)
½ cup lime juice
½ cup water
¼ cup sugar
Garnish- watermelon slices, lime wedges

  • Place watermelon cubes and lime juice in a blender. Blend on high for a couple of minutes.
  • Strain mixture. Place juice in a large pitcher.
  • Place water in a small pot on stovetop and bring to a boil. Remove from heat and add in sugar. Stir until it is dissolved.
  • Add the sugar water to the watermelon juice and mix to combine.
  • Serve over ice.
  • Garnish with a slice of watermelon or lime wedge.

 

Frozen Watermelon Margarita

Ingredients (for 3-4 servings):
4 cups frozen watermelon
1/2 cup tequila
1/4 cup  triple sec (I used Cointreau)
1/3 cup fresh lime juice
2-3 tbsp. Bluestem Botanicals Triple Mint Simple Syrup, to taste
1 heaping cup ice
salt for rim (I used a homemade herb salt from a Bluestem Botanicals cocktail kit)

  • Cut up your watermelon and freeze on baking sheets for at least 6 hours.
  • Add watermelon, tequila, triple sec, lime juice, simple syrup and ice to a blender.
  • Blend until smooth
  • Pour into salted rim glass and serve with a watermelon wedge.

 

 

 Frozen Margarita recipe and photos by Tricia Borneman.

Watermelon Limeade 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

 

15 Aug

Posted at 09:49h in Recipes by
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A poke bowl is a classic Hawaiian dish with a pop of red color that traditionally comes from cubed, raw marinated ahi tuna. The word poke means chunk in Hawaiian, and the chunks are typically seafood- whether tuna, salmon, hamachi, or octopus. I was inspired by the farm to use chunks of fresh picked watermelon for a vegan version of a traditional poke dish. As an added bonus, poke also features fresh edamame beans, which are also currently being harvested at the farm.

Watermelon Poke Bowl

Ingredients:
4 cups cubed watermelon (seedless)
3 Tbsp soy sauce or coconut aminos
2 Tbsp toasted sesame oil
2 tsp rice vinegar
4 cups cooked rice or quinoa
2 sweet peppers
1 sweet onion
1 quart edamame beans
1 cucumber
1 avocado
2 Tbsp sesame seeds

  • Place cubed watermelon on paper towel lined sheet pan. Place paper towels over top and allow to sit for 30 minutes to remove some of the moisture from the watermelon.  After 30 minutes, place watermelon cubes in a medium bowl.
  • In a small bowl, combine soy sauce, sesame oil, and rice vinegar. Whisk to fully combine and then pour over watermelon.  Toss to coat the watermelon and allow to marinate for 30 minutes.

  • Prepare toppings-
    • Sweet peppers: remove stem and seeds; cut into rounds
    • Sweet onion: peel and thinly slice using mandolin
    • Edamame beans: clean pods by removing the stem; place in a small pot of boiling water; boil for 5 minutes (they should turn bring green); remove from water and allow to cool for a couple of minutes; gently squeeze the pods and the beans will come out easily; place in a small bowl and sprinkle with a little sea salt
    • Cucumber: peel and slice in half; using a spoon, remove the seeds; slice into half moons
    • Avocado: remove seed and skin; thinly slice

  • Assemble bowls-
    • Place rice or quinoa in bottom of bowl.
    • Top with marinated watermelon cubes, sweet pepper rounds, sweet onion slices, edamame beans, cucumbers, and avocado slices.
    • Sprinkle sesame seeds on top.
    • You can also drizzle on some extra soy sauce or some of the marinade from the watermelon.
  • Enjoy!

08 Aug

Posted at 10:28h in Recipes by
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The farm has been harvesting eggplants steadily since June. If you are looking for a fresh idea for what to do with this classic vegetable besides eggplant parm or grilled eggplant, this vegetarian dish is for you. Roasted and then combined with fresh onion, garlic, and basil- these “meatballs” are full of flavor.  They can be served alone or with a homemade tomato dipping sauce.

Eggplant “Meatballs”

Ingredients:
2 medium eggplant- peeled and cubed (approximately 5 cups once cut)
2 Tbsp olive oil
½ cup sweet onion- finely chopped
2-3 garlic cloves- finely chopped
¼ cup fresh basil- finely chopped
1 egg
¼ cup grated parmesan cheese
¾ tsp sea salt
½ tsp black pepper
1 cup breadcrumbs

  • Preheat oven to 375°
  • Prepare the eggplant and place in a large bowl. Drizzle olive oil over eggplant and toss to coat.
  • Spread cubed eggplant onto a large baking sheet. Roast in the oven for 20 minutes.

  • Remove from oven and allow to cool to room temperature.
  • Once cool, place the roasted eggplant, onion, garlic, and basil into a food processor. Pulse until eggplant is finely chopped and everything is well combined.
  • Add egg, parmesan cheese. salt, and pepper. Pulse again to mix all ingredients.
  • Remove mixture from food processor and place in a medium bowl. Add half of the breadcrumbs and mix well.  Slowly add the second half of the breadcrumbs, mixing well with each addition.
  • Roll into about 1-inch balls and place on parchment lined baking sheet. This makes about 2 dozen balls.

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

01 Aug

Posted at 10:25h in Recipes by
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A simple pasta salad is a great side to any grilled meal.  It also is a delicious addition to lunches or picnics.  This recipe is versatile and you can change the vegetables you use in the salad based on what is available at the farm.

Summer Pasta Salad

Ingredients:
12-16 ounces cooked pasta
1 pint cherry tomatoes, cut in half
2 kirby cucumbers peeled and sliced
2 cubanelle peppers, diced
¼ cup chopped fresh basil
½ cup avocado or olive oil
2 Tbsp balsamic vinegar
¼ cup apple cider vinegar
1-2 cloves garlic, crushed
1 tsp sea salt
½ tsp black pepper
1 tsp honey (optional)

  • Cook pasta according to instructions and allow to cool. Place in large bowl.
  • Once pasta is cooled, add tomatoes, cucumbers, peppers, and basil.
  • In small bowl, combine oil, balsamic vinegar, apple cider vinegar, garlic, salt, pepper, and honey (if using). Mix well.  Pour over pasta and vegetables.  Toss to coat.
  • Enjoy immediately or refrigerate and serve later.

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

 

25 Jul

Posted at 11:02h in Recipes by
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A light, refreshing potato salad pairs well with any protein.  This salad requires roasting the potatoes instead of the typical boiling and then is dressed with a vinaigrette and fresh herbs.  It can be served warm or cold.

Fresh Herb Potato Salad

Ingredients:
2 lbs new potatoes
¼ cup olive oil, plus 1 Tbsp (divided)
2 Tbsp white wine vinegar
1 tsp Dijon mustard
½ tsp lemon juice
½ tsp sea salt
1/8 tsp black pepper
¼ tsp onion powder
¼ tsp garlic powder
3-4 Tbsp fresh herbs of your choice, finely chopped (chives, parsley, thyme, basil, dill, marjoram, etc)

  • Wash and cut the potatoes into ½- ¾ inch pieces (if using fingerling potatoes, slice larger potatoes lengthwise than cut again into your ½-inch pieces). Place the cut potatoes into a bowl and toss with 1 Tbsp of olive oil.
  • Preheat oven to 400° Move the potatoes to a parchment lined baking sheet.

  • Bake for 40 minutes. Stir halfway through baking time.
  • In a small bowl, mix ¼ cup olive oil, vinegar, mustard, lemon juice, and spices. Whisk well to combine and set aside.
  • Chop the fresh herbs and set aside.

  • Once the potatoes are done roasting, remove from oven and transfer to a bowl. Add the vinaigrette and chopped fresh herbs.  Mix well.
  • Serve warm or refrigerate and enjoy chilled.

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

18 Jul

Posted at 09:56h in Recipes by
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This grilled tomatillo salsa is the first thing I make when tomatillos are in season.  It is fresh and easy.  Salsa verde is delicious as a dip with chips, served atop a Mexican inspired rice bowl, tacos or burritos, or even on breakfast eggs.

Grilled Salsa Verde

Ingredients:
5-6 medium tomatillos
1 large onion or 2 torpedo onions (bulb only)
1 lime
1 jalapeno pepper (or hot pepper of choice)
1-2 Tbsp olive oil
1 clove garlic
½ tsp sea salt
¼ tsp black pepper
4 sprigs fresh cilantro (optional)

  • Remove husks from tomatillos. Cut onions and lime in half.  Leave tomatillos and hot pepper whole.
  • Brush tomatillos, onions, lime, and hot pepper with oil.
  • Preheat grill. Turn to low and place produce on grill.

  • Cook for 4 minutes and then flip. Cook for an additional 4 minutes and then remove from heat.
  • Let cool.

  • Place the grilled tomatillos and grilled onions in the blender (or food processor).
  • Remove the stem and seeds from the hot pepper. Add the whole pepper to the blender or only half if you want less spice.
  • Squeeze the juice from the lime halves into the blender.
  • Add the garlic clove, salt, pepper, and cilantro (if using) to the blender.
  • Pulse to combine and break everything down. Keep the consistency chunky, do not over blend!
  • Refrigerate salsa and then serve with your favorite corn chips. 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

 

11 Jul

Posted at 11:39h in Recipes by
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Fresh beets can be used in a variety of ways- raw, pickled, roasted, boiled, or even grilled.  Using them raw in this salad, offers a refreshing, crunchy, and satisfying base that is both flavorful and packed with nutrition. You can use golden beets, which are a little sweeter, or red beets, which offer a traditional earthy beet flavor.

Raw Beet Salad

Ingredients:
1 bunch beets, peeled and julienned
1-2 tsp fresh chives, finely chopped
2 Tbsp olive oil or avocado oil
1 Tbsp apple cider vinegar
½ orange, freshly squeezed
½ lime, freshly squeezed
½ tsp orange zest
½ tsp lime zest
1 tsp honey
½ tsp sea salt
Pinch black pepper
½ cup crumbled goat cheese

  • Place julienned beets and chives in a medium bowl. (To julienne, first cut into rounds, then cut rounds into strips.)
  • In a small bowl, combine oil, vinegar, orange and lime juice, orange and lime zest, honey, salt, and pepper. Mix well to fully combine.

  • Pour dressing over beets and toss to coat.
  • Add crumbled goat cheese and gently mix.

  • Enjoy as a side or over a bed of greens.
  • Store in airtight container in the refrigerator for up to 3 days.

 

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 Jul

Posted at 11:45h in Recipes by
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Basil is a fantastic herb that pairs well with many farm fresh vegetables, especially tomatoes.  Using this fresh herb to create a simple pesto is a flavorful and easy way to impress guests.  Pesto is versatile and can be used in a variety of ways- on pasta, pizza, grilled veggies, as a spread on sandwiches or wraps, or drizzled on this delicious stack using fresh haloumi cheese, grilled and layered with vine ripened tomatoes!

Tomato, Haloumi, Pesto Stack

*Thinly slice haloumi cheese (Ironweed, from Valley Milkhouse).  Fry the cheese on low heat in oil.  Once one side is browned, flip and brown the other side.

*Slice 1 or 2 early girl tomatoes.

*Assemble stack by placing tomato slice sprinkled with a little sea salt, then fried cheese.  Repeat 2-3 more times to create a nice stack.

*Drizzle pesto on top (recipe below).  Enjoy!

Simple Basil Pesto

Ingredients:
2 cups basil leaves, packed
¼ cup pine nuts
¼ cup parmesan cheese
1-2 cloves garlic
½ cup olive oil
¼ tsp sea salt
½ tsp lemon juice

  • Pulse pine nuts, cheese, garlic, and half of the oil in food processor.
  • Add basil leaves and pulse again.
  • Add remaining oil, sea salt, and lemon juice. Pulse until all ingredients are fully combined.  You may need to scrape down the sides and pulse again.
  • Store pesto in airtight container in the fridge or freeze to preserve.
  • Enjoy with pasta. Toss on roasted veggies.   Add to eggs.  Use on sandwiches, wraps, or pizzas.  Get creative!

 

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

27 Jun

Posted at 10:08h in Recipes by
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This wrap recipe pairs new potatoes with some of the fresh sweet onions from the farm.  It makes a flavorful wrap that after cooking in the oven is pliable enough to use for breakfast burritos, delicious soft-shell tacos, or as a fantastic base for a smash burger.  You can even use two wraps and make grilled cheese or quesadillas!

Potato Wraps

Ingredients:
4 cups shredded potatoes
1 tsp sea salt, divided
2 eggs
½ cup all-purpose flour (you can also use a gluten free blend)
¼ cup finely shredded cheese (cheddar or a Mexican blend work great)
¼ cup parmesan cheese
¼ tsp black pepper
½ tsp garlic powder
¼ tsp paprika
1 fresh sweet onion (bulb only), really finely chopped

  • Place shredded potatoes and ½ tsp salt into a colander. Mix well to coat the potatoes.  Allow them to sit for 45 minutes to an hour.  Liquid will drain from the potatoes so place a plate or bowl under the colander to catch it.
  • Press the potatoes down to remove as much liquid as possible. Then transfer to a cheese cloth or nut milk bag.  Squeeze to remove any remaining liquid.  You should be left with about 2-2 ½ cups of potatoes.
  • In a small bowl, lightly beat the eggs. Set aside.

  • In a medium bowl, combine the flour, shredded cheese, parmesan cheese, remaining ½ tsp salt, black pepper, garlic powder, and paprika.
  • In a large bowl, combine the potatoes, eggs, and onions. Mix well to evenly distribute all ingredients.  Then add the flour mixture.  Stir until all ingredients are well combined.
  • Preheat the oven to 425°
  • Divide the mixture into ½ cup portions. You should get either 4 or 5 portions.
  • Line two sheet pans with parchment paper and then spray with cooking oil.

  • Roll out each portion of mixture between two sheets of wax paper. You can also use a tortilla press.  You want the dough to be about ¼ of an inch thick.  Remove the top sheet of wax paper and flip the wrap onto the sheet pan.  Do this for each portion of dough.

  • Cook the wraps for 15-18 minutes. The wraps should be lightly browned when done.

  • You can serve immediately or store in the fridge in an airtight container or Ziplock bag for a few days. The wraps can also be frozen by placing between wax paper in a large Ziplock bag.

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

20 Jun

Posted at 10:06h in Recipes by
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Vegetable fritters are a simple and delicious way to use lots of fresh produce from the farm.  They are great as a side for any meal or as a healthy full-flavored snack. Serve with sour cream or use fresh herbs and a little lime juice mixed in with yogurt for a delicious dip.

Veggie Fritters

Ingredients:
1 cup new potatoes, shredded
2 cups summer squash, shredded
1 cup broccoli, finely chopped
3 garlic scapes, finely chopped
3 scallions, finely chopped
3-4 Tbsp olive or avocado oil
1 Tbsp fresh herbs, finely chopped
½ cup flour
¾ tsp sea salt
¼ tsp black pepper
2 eggs, lightly beaten
4 Tbsp butter
Garnish- sour cream and chopped scallions

  • Prepare all the vegetables. Shred or finely chop.
  • Remove excess water from the shredded potatoes and summer squash by placing them between paper towels. Press out as much water as you can.  You can also use a nut milk bag for this step.

  • Place oil in large frying pan. Heat to medium heat and then turn down to low.
  • Add broccoli, garlic scapes, and scallions to the pan. Cover and sauté for 2 minutes.  Stir frequently.
  • Add potatoes and summer squash. Mix well, cover, and sauté for an additional 3 minutes.
  • Remove cooked vegetables from the pan and place in medium bowl. Allow vegetables to cool to room temperature.  If you want to speed up this process, place the bowl in the fridge or freezer.

  • In a small bowl, mix the fresh herbs, flour, salt, and pepper. Once the cooked vegetables are cooled, add the flour mixture and eggs.  Mix well to fully combine all ingredients.
  • Heat butter in large frying pan. Scoop ¼ cup of batter (an ice cream scoop works great) and place in pan.

  • Flatten with spatula.  You should fit about 4 fritters at a time.  Cook about 2-3 minutes per side on medium low heat.  The fritters should be golden brown on both sides.
  • Place cooked fritters on paper towel lined plate.
  • Serve fritters hot or cold. Garnish with a dollop of sour cream and a few chopped scallions.

  • You can store cooked fritters in the fridge for a few days or you can freeze them.

*You can also bake the fritters in the oven (425°F for about 15-20 minutes) or air fry them (400°F for 8-10 minutes).

 

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