mushrooms Tag

23 May

Posted at 07:55h in Recipes by
1 Like

The 2024 CSA season has officially begun.  This recipe combines the bok choy, scallions, and parsley from this week’s bounty into a simple spring soup.  Enjoy the wonderful farm fresh flavors in this easy dish.

Spring Ramen Cups

Ingredients:
2 bricks ramen noodles*
1 cup bok choy, finely chopped
¼ cup scallions, finely chopped
2 tsp parsley, finely chopped
½ cup Primordia Farms oyster mushrooms, chopped
4 cups vegetable broth**

Seasoning-
½ tsp garlic powder
½ tsp onion powder
1/8 tsp black pepper
¼ tsp sea salt
1/8 tsp ground ginger
2 pinches cayenne pepper

  • This recipe makes either four 8-ounce jars or two 16-ounce jars. Gather the jars you are using and place on the counter.
  • Place the ramen bricks in a plastic bag and seal. Use a wooden spoon or wooden mallet to hammer them and break them up.
  • Divide the ramen, bok choy, scallions, parsley and mushrooms between the jars.
  • In a small bowl, combine the seasoning ingredients. Divide the seasoning into each jar.
  • In a medium pot, heat the vegetable broth. Once the broth comes to a rolling boil, remove from heat and pour it into each jar.   Allow the jars to sit for 5-6 minutes and then serve.
  • Enjoy!

*You can use regular ramen noodles or rice ramen.  They even make rice vermicelli.  If you prefer your noodles well cooked, you will want to precook them before you assemble the cups.

**You can use store bought vegetable broth or make your own using this recipe: Slow Cooker Vegetable Broth and Easy Veggie Soup – Blooming Glen Farm

 

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 Oct

Posted at 10:22h in Recipes by
12 Likes

With the beautiful bounty we have received from the farm this week, I wanted to create an easy recipe for vegetable broth and a simple soup.  These recipes showcase the amazing celery, carrots, onions, broccoli, and fresh herbs from this week’s share, and the parts of the veggie you might typically discard are utilized in the broth- like kale ribs, beet greens and onion peels.

Slow Cooker Vegetable Broth

Ingredients:
2 onions- cut into 1/8ths with skin on
1 head garlic- chopped in half with skin on
4 carrots with tops- rough chopped
4 celery stalks with leaves- rough chopped
8 cups chopped veggie scraps (kale ribs, beet greens, turnip tops, onion peels, etc.)
3 Tbsp fresh herbs of choice- rough chopped
1 ½ tsp sea salt
¾ tsp black pepper
8-12 cups water (fill slow cooker almost to top)

  • Prep all ingredients and place in slow cooker.
  • Pour in water to within an inch of the top of the slow cooker.
  • Cook on high for 6 hours.
  • Toss strained vegetables.  Freeze or refrigerate broth.
  • This recipe makes about 8 cups of broth.

Easy Vegetable Soup

Ingredients:
2 Tbsp olive oil
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
1 bunch carrots, chopped
4 stalks celery with leaves, chopped
1 head broccoli with stalks, chopped
½ lb mushrooms, chopped
2 Tbsp fresh herbs, finely chopped
1 tsp sea salt
½ tsp black pepper
8-10 cups vegetable broth

  • Heat oil in large saucepan.
  • Add onion and sauté on medium heat for 4 minutes.
  • Add garlic and sauté for 2 minutes.
  • Add carrots, celery, broccoli, mushrooms, fresh herbs, salt, and pepper. Mix well.
  • Add broth and simmer covered for 30 minutes.
  • Serve as is or with cooked pasta or rice.
  • Enjoy!

 

Recipe and photos by Stephanie Borzio, Blooming Glen Farm CSA Coach.  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

29 Sep

Posted at 14:03h in Recipes by
7 Likes

Having recipes that are versatile and can be changed throughout the seasons as produce changes is really helpful.  This recipe does just that.  Keep the base ingredients the same but change the add-ins depending on what you have at that time.  It’s also a recipe that can incorporate ingredients from other local farms- eggs from Deep Roots Valley Farm, cheese from Birchrun Hills Farm or Valley Milkhouse, and mushrooms from Primordia Farms.  Add those items to the variety of produce we get each week from Blooming Glen Farm and you can get really creative with these egg bites.

These scrambled egg bites also make a quick, but healthy breakfast if made ahead of time.  But- do not limit yourself to just breakfast.  The egg bites make a great addition to packed lunches, as an after school snack, or a main protein for dinner.

Scrambled Egg Bites

Ingredients:
10 eggs
2/3 cup cottage cheese
½ tsp sea salt
¼ tsp black pepper
¼ tsp paprika

Add-ins: peppers, onions, mushrooms, zucchini, ham, bacon, cheese, kale, spinach, Swiss chard, potatoes, tomatoes, sausage, fresh herbs, etc.

  • Choose what add ins you will be using for your egg bites. Everything should be chopped and precooked.
  • Preheat oven to 325°F.
  • Place baking dish filled with water on lower rack of oven (this keeps oven moist and helps with even baking).
  • Grease muffin pan. You can also use silicon inserts, but you still want to spray them with oil.
  • Fill each muffin tin with about ¼ cup of add ins.

  • Combine eggs, cottage cheese, salt, pepper, and paprika in blender. Blend for 30-60 seconds until well combined.
  • Pour egg mixture into each muffin tin. You should have enough for a dozen egg bites.
  • Place muffin pan on top rack of oven and bake for about 25 minutes. Egg bites should be set in the center when done.

  • Let egg bites cool for 5 minutes before removing from muffin pan.
  • Enjoy as breakfast, lunch, or dinner!
  • Store leftovers in the refrigerator or freeze to preserve longer. Reheat in oven or microwave.

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 Jul

Posted at 08:13h in Recipes by
8 Likes

Summer is officially here and we are almost ready to celebrate the Fourth of July.  As you prepare for barbecues, picnics, or camping adventures, this recipe is one that incorporates several share ingredients.  It is versatile and can be adjusted depending on what you have available.  Make it for your family or double it for a crowd.  Heat up the grill or cook it on a campfire!

Grilled Veggie Packets

Ingredients:
2 medium summer squash
1 lb new potatoes
2 sweet onions
7 garlic scapes
4 Tbsp olive oil, avocado oil, or melted butter
1 tsp sea salt
¼ tsp black pepper
¼ tsp smoked paprika
Optional- fresh chopped herbs

  • Preheat grill.
  • Cut 5 sheets of heavy duty aluminum foil into 12 x 18 inch strips. If you do not have heavy duty foil, you can use two sheets of regular foil per packet.
  • Prepare vegetables.
    • Summer squash- Slice into 1 inch disks. If the circles are really big, you can cut them in half (creating half circles).
    • New potatoes- Wash and leave skin on. Cut into ¼ – ½ inch cubes.  You want these to be smaller than the squash since they take longer to cook.
    • Sweet onions- Peel, quarter, and slice into wedges.
    • Garlic scapes- Cut into ½ inch pieces.

  • Place all prepared vegetables into a large bowl.
  • In a small bowl, combine oil/butter, sea salt, black pepper, and smoked paprika.
  • Pour oil/butter mixture over vegetables and toss until all vegetables are coated.
  • Divide vegetable evenly among foil packets. This recipe allows for about 2 cups per foil.

  • Fold foil to seal and wrap securely.
  • Grill temperature should be about 375-400°F.
  • Place foil packets on grill. Allow to cook for about 15 minutes, turning every five minutes to insure even cooking.

  • Remove packets from grill and carefully open.
  • You can serve right from the foil or place the grilled vegetables on a serving dish.
  • Garnish with fresh chopped herbs of choice or a dollop of herb butter (see recipe below).

Notes:

*If you are getting a mushroom share, feel free to add mushrooms to these packets.

*Pair with your favorite grilled protein.

*These packets can be made ahead of time.  Just refrigerate after assembling.  Remove from refrigerator 30 minutes before grilling.

*To make in the oven, cook for about 15 minutes at 400°F.

*Can also be made on a campfire!

*You can change the variety of vegetables in the grill packets as the produce we receive changes throughout the season.

Herb Butter

Ingredients:
8 ounces salted butter, room temperature
2 Tbsp fresh herbs, finely chopped (dill, basil, parsley, cilantro, etc.)

Other optional add-ins:
finely chopped scallions (1 Tbsp)
finely chopped garlic scapes (1 Tbsp)
crushed garlic cloves (2)

  • Cream butter.
  • Add herbs and any optional add ins. Mix well.
  • Place butter on a piece of wax or parchment paper.

  • Shape into a log using paper to help mold.  Log should be about 6 inches long.  Twist ends to secure.

  • Refrigerate for at least two hours.
  • Herb butter will be good in the refrigerator for at least two weeks.
  • If you want to preserve for longer, you can freeze the whole log right in the paper.

 

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

10 Jun

Posted at 10:43h in Recipes by
10 Likes

It feels wonderful to have the windows open and the fresh air flowing through the house.  The sunshine we have been having certainly helps as well.  With all of this beautiful weather comes amazing spring produce from our friends at Blooming Glen Farm.  This salad showcases the broccoli, kohlrabi, radishes, and scallions from this week’s share.  You can also add the mushrooms from Primordia Farm and can use some honey from Heirloom Acres.   It serves as a great side dish for a barbecue or picnic.

Ingredients:
1 bunch broccoli (about 3 cups florets)
1 bunch kohlrabi (3 small)
½ bunch spring radishes (about 7-8)
1 pint cherry or grape tomatoes
2 large carrots
4 scallions, chopped
½ lb Maitake mushrooms, chopped
5 Tbsp red wine vinegar
¼ cup + 2 Tbsp olive oil
1 Tbsp fresh basil, finely chopped
1 tsp garlic powder
1 tsp sea salt
¼ tsp black pepper
1-2 tsp honey

  • Clean and chop broccoli. Lightly steam for 4 minutes.  Remove from heat, rinse with cold water, drain in colander, and let cool.
  • Peel kohlrabi and cut into matchsticks.
  • Thinly slice radishes.
  • Slice tomatoes in half.
  • Peel carrots and thinly slice or cut into matchsticks.
  • Place all produce in a large bowl.
  • Combine vinegar, oil, basil, garlic powder, salt, pepper, and honey in a small bowl. Whisk well to combine.
  • Pour dressing over vegetables, mix well, and allow to marinate for 1 hour.**
  • Serve as a side or on top of a bed of greens.

**You can serve this dish immediately, but it tastes best when it has time to set a little bit.

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