Recipes

29 Jul

Posted at 07:38h in Recipes by
7 Likes

Throughout the CSA season, we receive a lot of summer squash.  It is delicious just grilled or roasted as a side, but sometimes it is fun to do something different with it.  This recipe turns the summer squash into a delicious relish and also uses the Cubanelle peppers, red onion, and garlic from our shares.  The recipe calls for zucchini but you can substitute with any of the summer squash varieties.

Zucchini Relish

Ingredients:
1 medium zucchini, finely diced (equivalent to 2-2 ½ cups)
2 medium Cubanelle peppers, chopped (equivalent to about 1 cup)
½ red onion, finely diced (equivalent to about 1 cup)
½-1 jalapeno, finely diced with seeds removed (optional)
4 tsp sea salt, divided
¾ cup white vinegar
1/3 cup honey
1/8 tsp black pepper
1/8 tsp paprika
2 cloves garlic, minced

  • Place zucchini, pepper, and onion in colander over a bowl. If you want to add a little spiciness to the relish, add the optional jalapeno to the chopped vegetables.

  • Sprinkle the chopped vegetables with 3 tsp salt. Mix well and let drain for 30 minutes.
  • Rinse and let stand for 10 minutes.
  • In a medium saucepan, combine vinegar, honey, remaining 1 tsp salt, black pepper, and paprika.
  • Bring to a boil. Stir until all of the honey is dissolved.
  • Reduce to a simmer. Add vegetables and garlic.  Mix well and cook for 8 minutes.
  • Can serve hot or cold.
  • Store in fridge.
  • Enjoy! The relish is great on top of hot dogs or burgers!

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 Jul

Posted at 10:34h in Recipes by
8 Likes

Our farm shares this week have all of the ingredients to make the perfect bruschetta- vine ripened tomatoes, fresh onions, garlic, and fresh herbs (basil from last week’s share, or try other options like oregano or marjoram from the pick-your-own herb boxes).  This recipe showcases the freshness of these ingredients by keeping them in their raw form and allowing them to marinate in a blend of oil and vinegar.  You can keep it traditional by serving on toasted bread or get creative and serve on top of grilled summer squash instead.

Bruschetta

Ingredients:
Tomato mixture–
¼ cup olive oil
3 Tbsp balsamic vinegar
½ tsp sea salt
Pinch black pepper
5 smaller red tomatoes (equivalent to about 2 ½ cups once diced)
2 torpedo onions or ½ medium red onion
3 cloves garlic
3 Tbsp basil, cut into ribbons*

Toasted bread–
1 loaf baguette or favorite bread
3 Tbsp olive oil
1 clove garlic

  • Combine oil, vinegar, salt, and pepper in small bowl.
  • Dice tomatoes. Place in fine mesh sieve to drain excess liquid.

  • Finely chop onions and garlic.
  • Place tomatoes, onions, garlic, and basil in large bowl. Mix well.
  • Pour marinade over tomato mixture and toss to coat. Allow to marinate for at least 30 minutes before serving.

  • While tomatoes are marinating, prepare toast. Preheat oven to 400°F.
  • Cut bread into ½ inch slices and place on baking sheet. Using a pastry brush, spread olive oil on both sides of the bread slices.

  • Place toast in oven and bake for 5 minutes. Flip and bake for an additional 2 minutes.
  • Slice garlic clove in half and rub cut side on the top of each toasted bread slice. If you don’t want to waste this garlic after using on the toast, just finely chop and add it to the tomato mixture.
  • Top each slice of toast with a scoop of tomato mixture and serve.
  • Enjoy!

*To cut basil into ribbons- stack leaves on top of each other, roll, and thinly slice.  Basil easily bruises, so using a sharp knife is really important.

**For a low carb option, serve tomato mixture on grilled summer squash slices!  Or for a twist on the traditional bruschetta, add 1 cup of finely diced summer squash to the tomato mixture before marinating.

***Other optional add-ins: parmesan cheese or your favorite minced fresh herbs.

 

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 Jul

Posted at 07:41h in Recipes by
5 Likes

The beautiful carrots in our shares this week are the star of this recipe.  These pickled carrots are full of flavor and can be used on salads, on wraps, on rice bowls, in tacos, or eaten directly out of the jar.  The last option is my preferred way to enjoy these tasty treats!

Quick Pickled Carrots

Ingredients:
2-3 carrots
1 cup vinegar (white or apple cider)
1 cup water
1 tsp sea salt
1 Tbsp honey
Optional add ins- fresh dill or other herbs, garlic, fresh ginger, jalapeno or other hot pepper, fresh turmeric, red pepper flakes, etc.
**pint jar (this recipe makes one jar, increase for more)

  • Wash carrots. Peeling them is optional.
  • You can cut the carrots a variety of ways depending on what you want. Julienne them into thin matchsticks, shred them, or slice them into rounds.

  • Decide what optional add ins you would like to add to the carrots. Prepare whatever add ins you choose.  Fresh ginger, garlic, and turmeric should be peeled and thinly sliced.  Herbs should be washed and roughly chopped.  Hot peppers can be thinly sliced or diced.
    • If you are making more than one batch, experiment with different add ins. I made one with fresh dill, another with sliced garlic cloves, and another with fresh ginger.
  • Place your carrots and optional add ins into the pint jar. The jar should be pretty full with about ½ an inch of head space on the top.

  • In a small saucepan, combine the vinegar, water, salt, and honey. Bring to a boil.  Whisk all ingredients together and then remove from heat.
  • Pour the hot brine into the pint jar over the carrots. The brine should cover the carrots.
  • Allow the jar to come to room temperature, then place the lid on, and put in the refrigerator. If you are using a metal lid, place a piece of wax paper underneath it.  The vinegar can corrode the metal.
  • Refrigerate for at least an hour for best flavor. I actually try to make these with enough time for them to refrigerate overnight.
  • 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

07 Jul

Posted at 16:46h in Recipes by
8 Likes

Our shares are filled with so many amazing vegetables this week thanks to the hard work and dedication of our farmers at Blooming Glen.  I decided to use several of the items we received in this week’s recipe, including the summer squash, new potatoes, parsley, and torpedo onions.  This dish is full of flavor and can be served as a side to any meal or as an appetizer.  Make a double batch and freeze half to enjoy at a later date!

Summer Squash and Potato Bites

Ingredients:
½ lb new potatoes
1 cup shredded summer squash, tightly packed
1 ½ torpedo onion bulbs, finely chopped
3 garlic scapes, finely chopped or 2 cloves garlic, minced
1 Tbsp fresh parsley, finely chopped
¾ tsp sea salt
¼ tsp black pepper
1 egg

  • Wash potatoes. Keep whole.  Do not peel.
  • In a medium saucepan, boil water. Once water is boiling, place potatoes in and boil for 8-10 minutes depending on size of potatoes.  I used the larger ones in my share, so I cooked them for 10 minutes.
  • Drain the potatoes and place in freezer or in an ice bath to cool off.
  • While potatoes are cooling, place shredded summer squash between paper or cloth towels to remove moisture. I like to place a heavy pot on top to help with this.
  • Once potatoes are cooled, shred them on a box grater.

  • Place shredded potatoes & summer squash, and chopped onions, garlic scapes, and parsley in a large bowl. Mix to combine.

  • Add salt, pepper, and egg. Mix well.
  • Line baking sheet with parchment paper and then grease with cooking spray or oil.
  • Using a small cookie scoop, scoop the mixture onto the baking sheet. This recipe will make about 2 dozen bites.

  • Bake at 400°F for 35 minutes.*
  • Enjoy!

*You may also use an air fryer for this recipe.  Set air fryer to 400°F and cook for 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

30 Jun

Posted at 15:47h in Recipes by
10 Likes

Fennel is full of nutritious vitamins and minerals.  It’s known to be good for bone health, heart health, immune support, digestive health, reducing inflammation and so much more.  Fennel can be grilled, sautéed, roasted, or eaten raw.  The first part of this recipe utilizes the stalks and fronds in a Fennel Sun Tea and is such an easy and refreshing way to use fennel.  The second part of this recipe transforms the bulbs from their raw, licorice flavored state to sweet, caramelized bites in a Honey Garlic Roasted Fennel side dish.

Fennel Sun Tea

Ingredients:
5 tea bags, black or green
1 ½ cups fennel fronds and stalks, washed
6 cups water
Lemon slices, for garnish 

  • Chop fennel into small pieces.
  • Place tea bags, fennel, and water in large glass container.

  • Allow to brew for at least 8 hours. I place the container on the table on my back porch in the sunshine.

  • After it has brewed, strain out the tea bags and fennel.
  • Serve over ice and garnish with a fennel frond and/or a slice of lemon.

  • Store in refrigerator for up to a week.

**If you prefer sweet tea, feel free to sweeten with sugar, honey, or your favorite sweetener.

Honey Garlic Roasted Fennel

Ingredients:
2 fennel bulbs
3 Tbsp salted butter
1 ½ tsp honey
¾ tsp garlic powder* 

*Can replace garlic powder with a fresh crushed garlic clove (1) or finely chopped garlic scapes (1 ½ Tbsp).

  • Slice bulbs into ¼ inch thickness and place in medium bowl.

  • In a small saucepan, melt butter on stovetop. Add honey and garlic powder.  Stir until honey is dissolved and well combined.
  • Pour warm butter mixture over fennel slices. Toss to coat.
  • Spread fennel slices on a metal baking sheet.

  • Bake at 400°F for 25-30 minutes. Mix once about halfway through cooking.
  • Fennel should be caramelized when done. Remove from oven.
  • Serve hot or cold. Can be served as a side dish, on top of salad, or tossed with pasta.

 

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 Jun

Posted at 07:42h in Recipes by
7 Likes

I had no idea what kohlrabi was until we joined Blooming Glen Farm CSA.  It was a wonderful treat many years ago that we still enjoy each season, thanks to our amazing farmers.  I love kohlrabi raw, so this recipe showcases the crisp, juicy texture of the kohlrabi bulb in a “carpaccio” style dish.  Paired with sweet baby onions, the curly garlic scapes, and some fresh parsley from this week’s share, the thinly sliced kohlrabi makes a beautiful and tasty side dish.

Kohlrabi “Carpaccio”

Ingredients:
1 bunch kohlrabi, stems removed
½ sweet onion (bulb), chopped
2 garlic scapes, chopped
¼ cup olive oil
2 Tbsp apple cider vinegar
1 lime, juiced
2 tsp honey
½ tsp sea salt
Pinch black pepper

Toppings:
Fresh parsley, finely chopped
Fruit (peach, apple, pear), chopped into cubes
Nuts (walnuts, almonds, pistachios, etc), chopped
Crumbled cheese (goat, feta, blue, etc)*
*This week’s cheese share, Red Cat from Birchrun Hill Farm, works well for this.

Directions:

  • Peel kohlrabi bulbs. Thinly slice into rounds using a mandolin (set to 1/16 inch setting, or thinnest setting).

  • In a food processor, pulse the sweet onion and garlic scapes until finely chopped.\

  • Whisk together the marinade- olive oil, apple cider vinegar, lime juice, honey, sea salt, and black pepper.

  • Add the chopped onion and garlic scapes to the marinade and mix well.
  • Place kohlrabi slices in the marinade. Make sure all slices are covered well and are not stuck together.  Set aside for 30 minutes.

  • Once done marinating, gently place about 8-10 kohlrabi slices on each plate in a circular, overlapping pattern.

  • Sprinkle each plate with your choice of fruit, nuts, cheese, and parsley.
  • Drizzle with extra marinade if desired.
  • 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

16 Jun

Posted at 11:18h in Recipes by
5 Likes

Radishes have a wealth of health benefits and are full of vitamins and minerals.  They are known to help alleviate digestive upset, minimize heart problems, and support a healthy respiratory system.  They are virtually free of fat and carbohydrates, so they make a great low calorie healthy option.  If you aren’t a fan of the spicy, peppery flavor of a raw radish, then this is definitely a recipe you want to try.  By roasting these beautiful root vegetables, the spiciness gets replaced by a mellow sweetness.

Roasted Radishes

Ingredients:
1 bunch radishes, green tops removed
1 Tbsp olive or avocado oil
¼ tsp garlic powder
¼ tsp sea salt
1/8 tsp black pepper

Directions:

  • Clean and cut radishes in half. If the bulbs are larger, cut into fourths.
  • Place in medium bowl. Add oil and spices.  Toss to coat.
  • Place in baking dish or on baking sheet in a single layer.
  • Bake at 425°F for 25 minutes or until they are tender and caramelized. The outside should be crisp, but the inside should be tender.

  • Serve warm with garlic scape dip (recipe below).

Garlic Scape Dip

Ingredients:
8 oz sour cream
3 garlic scapes, roughly chopped
½ tsp sea salt
Pinch black pepper

Add garlic scapes, salt, and pepper to food processor.  Pulse until scapes are finely chopped.

Scrape sides and pulse again.  Add sour cream and mix until well combined.  Chill until ready to serve.

*This dip can also be used for raw vegetables.  It goes well with the kohlrabi, cucumbers, and sugar snap peas in our shares this week. You could even add a fresh herb to the dip, like the dill in this week’s share.

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

09 Jun

Posted at 07:39h in Recipes by
12 Likes

Strawberry season always brings a smile to my face.  I love heading out to the fields and picking the amazing berries that our farmers work so hard to provide for us.  They are little bites of juicy, organic goodness.  While just snacking on them is perfect, the farm fresh strawberries also pair really well with the basil we get in our shares.  So, this week’s recipe combines the berries with some basil to create the perfect summer drink- Strawberry Basil Lemonade.

Strawberry Basil Lemonade

Ingredients:
1 ½ cups strawberries, washed and hulled
½ cup maple syrup or honey
4 cups water, divided
½ cup fresh basil leaves
1 cup ice
¾ cup lemon juice

Directions:

  • Place strawberries, maple syrup/honey, 1 cup water, and basil leaves in medium saucepan.

  • Bring to a boil. Reduce to a simmer and cook for 8 minutes, stirring often.
  • Remove from heat.
  • Place ice in blender. Add strawberry mixture.
  • Puree until well blended and then strain.
  • In large pitcher, combine 3 cups water and lemon juice.
  • Add in strained strawberry mixture and mix well.
  • Serve over ice. Garnish with a strawberry.
  • Store in refrigerator.

**Serve as is or spike with your favorite alcohol.

**Can also freeze to preserve for serving later in the summer.  You can even freeze just the strawberry syrup after pureeing.  Defrost when ready to use and combine with water and lemon juice.

**Want to make a fun, refreshing treat?  Pour the finished lemonade in these freezer pop bags.  Lay flat in the freezer overnight and the next day you will have delicious, homemade freezer pops.

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 Jun

Posted at 12:31h in Recipes by
27 Likes

Beets are new to our shares this week, so I thought it would be fun to showcase these nutrient rich root veggies in a simple salad.  Roasting them only enhances their sweet earthy flavor. This salad can be made ahead of time and is best when given time to chill and marinate.  It can be served alone, as a side, or on top of greens.

Roasted Beet Salad

Ingredients:
1 bunch beets, bulbs only
1 green garlic, white part only
1 spring onion, bulb only
2 Tbsp olive oil or avocado oil
1 Tbsp balsamic vinegar
1 tsp lemon juice
½ tsp lemon zest
½-1 tsp honey or maple syrup
½ tsp sea salt
Pinch black pepper
1 tsp finely chopped fresh chives

Directions:

  • Clean beet bulbs. Wrap each bulb in foil and roast in 400°F oven for 30-45 minutes.

  • Time will vary depending on the size of the beets.  They should be fork tender when done.  Larger beet bulbs may need up to 60 minutes of roasting time.
  • Remove from oven and open foil. Allow to cool for 20-30 minutes.
  • Peel (they should rub right off) and cut into cubes. Place in a medium bowl.
  • Thinly slice green garlic and spring onion and mix in with beets.

  • Combine oil, vinegar, lemon juice, lemon zest, honey/maple syrup, salt, and pepper in a small bowl or mason jar. Mix well.
  • Pour dressing over beet mixture and mix until beets are well coated.
  • Garnish with chives.
  • Store in an airtight container in refrigerator.
  • Serve as a side or over a bed of fresh salad greens.

**Feel free to also add a crumbled cheese like goat or feta (or try the Birchrun Hills Farm Blue Cheese from this week’s cheese share) and some toasted nuts like walnuts or almonds.

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

26 May

Posted at 07:48h in Recipes by
2 Likes

Kale is such a powerhouse of a vegetable, chock full of vitamins and minerals.  Since we are traveling for the holiday weekend, I wanted to create a recipe that would be able to come with us.  These kale chips are the perfect way to bring some of the farm with you when you travel.

Ranch Kale Chips

Ingredients:
1 bunch kale
1-2 Tbsp olive oil or avocado oil
1 ½ Tbsp homemade ranch seasoning

Homemade Ranch Seasoning:  1 ½ Tbsp parsley, 3 tsp onion powder, 2 tsp garlic powder, 1 ½ tsp dill, 1 tsp sea salt, ½ tsp black pepper

Directions:

  • Combine spices for ranch seasoning and set aside.
  • Soak kale leaves in sink filled with water for a few minutes to remove any dirt.
  • Drain sink.
  • Remove middle rib/stem from each leaf and cut into 2-3 inch pieces.
  • Dry kale pieces in salad spinner and then between dish clothes or paper towels.

*This is the most important step to getting crispy kale chips!  You want the leaves as dry as possible.

  • Place the dried kale pieces in a large bowl. Add oil and massage into leaves. The leaves should be coated in oil.
  • Add ranch seasoning and mix well.
  • Place kale pieces in a single layer on baking sheets. Do not overlap the leaves at all.

  • Bake at 250°F for 15 minutes. Remove from oven and flip leaves over.  Cook for an additional 5-10 minutes.  Leaves should be crispy when done.
  • Store in an airtight container.

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