Author: bloomingglenfarm

11 Jul Zucchini Toast

Avocado toast is all the rage these days.  Well…how about zucchini toast instead!  This recipe showcases the summer squash, garlic, tomatoes, and basil that we got in our CSA shares this week.  It is a really easy recipe that can be made as a side or can be the main dish for breakfast, lunch, or dinner!

Ingredients
1 zucchini or yellow squash (preferably a larger one)
Olive oil
2 avocados
2 cloves garlic, minced
Pinch black pepper
2 pinches sea salt
Lemon juice
½ tomato
1 batch basil garlic sauce

Basil Garlic Sauce
¼ cup basil leaves, packed
2 cloves garlic, roughly chopped
3 Tbsp olive oil
½ tsp onion powder
2 pinches sea salt
Pinch black pepper

• Cut zucchini lengthwise about ½ inch thick. Brush with olive oil.
• Heat grill to about 400-450° Grill zucchini slices about 3 minutes per side.
• In a medium bowl, combine avocados, garlic cloves, black pepper, and sea salt. Use a fork to mash the ingredients together.
• Remove seeds from tomato and chop.
• Make basil garlic sauce by placing all ingredients in blender. Blend until well combined.
• Assemble toast.
  • Place grilled zucchini slice on plate.
  • Top with ½ of the mashed avocado mixture.
  • Drizzle with lemon juice.
  • Add chopped tomato.
  • Drizzle the basil garlic sauce on top.
• 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

01 Jul Cucumber Mint Popsicles

It’s officially summer!  This week’s recipe is inspired by the heat and sunshine that comes with this season.  We started to get cucumbers in our shares last week, and I’m sure we’ll be seeing them off and on over the coming months. Cucumbers are easy to use and incorporate into salads or simply slice and eat as a snack.  This week’s recipe showcases cucumbers in a very different way…frozen popsicles!

Ingredients
¾ cup honey
½ cup water
½ cup mint, chopped (I used the mojito mint from the herb gardens at the farm)
2 cups cucumber, chopped and NOT peeled
½ cup lime juice
3 Tbsp lime zest, divided

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 Jun Lemon Veggie Risotto

This delicious lemon veggie risotto is an easy way to incorporate more veggies into your meal. This is filling enough to be a main course, or you can pair it with a greens salad. Feel free to add any other seasonal vegetables you have on hand that would fit in nicely like zucchini, asparagus, or the tomatoes that we will be seeing in the CSA share soon! (Leftover risotto also makes a delicious lunch- make small balls or patties, brush the patty with a whisked egg, and dredge in a flour/salt/breadcrumb combo and fry lightly in oil until browned. These are a great addition to salads.)

Ingredients
1 1/2 cup Arborio rice
4 cups vegetable broth
1/2 cup chopped snap peas
1/2 cup chopped greens of choice (I used Swiss chard)
2 torpedo onions diced (leaving the greens)
3 diced garlic scapes
3 tablespoons butter (I used dairy free to make this dish vegan)
1/2 cup dry white wine
1 tablespoon lemon juice
1/4 cup cheese of choice (also used dairy free)
Fresh dill

Heat vegetable broth over stove till hot. In another pot melt 1 tbsp butter to a pot and add garlic scapes and onions. Cook until onions are translucent. Add in rice and toast for a minute, then add wine and lemon juice. Stir until liquid is gone and add in a cup at a time of vegetable broth to the rice mixture. Stir constantly until each cup is dissolved into rice. Once broth is gone and rice is cooked, fold in snap peas, greens, butter and cheese. Season with salt, pepper and fresh dill.

Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.

12 Jun Kale Caesar Salad

One of the items we get almost every week in our CSA shares is kale.  When we first joined the CSA 8 years ago, I hated kale!  Yes that’s right…I did not like this amazing superfood.  I never knew what to do with it and didn’t really enjoy the taste.  Over the years, I have experimented with this wonderful vegetable and love creating new dishes with it.  It is now one of my favorite vegetables!  You can enjoy this Kale Caesar Salad as a side dish or your main meal.

Salad Ingredients:
1 bunch kale
Avocado or olive oil
Avocado slices
1 cup cashews
Pinch sea salt
¼ cup sunflower seeds
2 Tbsp pumpkin seeds
¼ cup hemp hearts

Dressing Ingredients:
½ Avocado
1 ½ Tbsp lemon juice
½ tsp sea salt
¼ tsp black pepper
2 scallions, finely chopped
½ cup water
1/3 cup mayonnaise
1/3 cup garlic scapes, finely chopped

• Wash kale. Remove stems and chop. Place in large salad bowl.  Add 1-2 Tbsp of avocado or olive oil.  Toss to coat and then massage the kale leaves.
• In a small skillet, add 2 tsp avocado or olive oil. Heat to medium heat and then add cashews.  Toast cashews for 1-2 minutes stirring constantly.  Remove from heat and add a pinch or two of sea salt.
• Make superseed mixture. In a small bowl, combine sunflower seeds, pumpkin seeds, and hemp hearts.
• Make dressing by combining all ingredients in a small bowl. Whisk together or blend.  If the dressing is too thick, just add a little more water.
• To serve, add kale to plate or bowl. Top with toasted cashews, superseed mixture, avocado slices, and dressing.

**You can always add bacon or chicken to this dish.  Hershberger Heritage Farm is one of our favorite places to source pastured bacon and chicken!

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 Garlic Bok Choy and Kohlrabi over Quinoa 

Sautéed vegetables with Asian flavors over grains is always a good combo. All these textures come together perfectly to make a quick dinner that you can whip up in under 30 minutes!

Ingredients
1 head bok choy
1 bunch kohlrabi
1 bunch spring onions(about 3-4)
2 head green garlic
2 tbsp coconut aminos
4 tbsp rice vinegar
1 tsp avocado oil
Steamed quinoa
Fresh cilantro
Sesame oil

Heat cast iron or whatever pan you have on hand over medium heat on the stove top and add avocado oil. Mince onions (reserving the green parts for garnish) and 1 head green garlic and sauté till soft. Add 2 tbsp rice vinegar and 1 tbsp coconut aminos.

Peel and chop kohlrabi into cubes and add to garlic and onions. Cook for about 10 minutes, then add kohlrabi leaves and cook till wilted (about 5 minutes). Remove everything from pan and add in the other minced garlic, coconut aminos and rice vinegar.

Slice bok choy vertically. Place in pan and cook for about 5 minutes each side (I placed a lid over them to help the steam cook them through). Once cooked take off heat and place everything over quinoa or grain of your choice.

Drizzle with a little sesame oil and fresh cilantro for garnish.

Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.

30 May Collard Wraps with Green Garlic Spread

I’m so excited for the 2019 CSA season.  Picking up farm fresh organic produce from our friends at Blooming Glen Farm is definitely a highlight to our week.  These farmers work really hard to provide us with the highest quality vegetables each week, so be sure to say thank you the next time you stop at the farm or see them at a market.

For this week’s recipe, I am showcasing the collard greens, radishes, green garlic, scallions, and kohlrabi.  These wraps are delicious and full of flavor.  Feel free to switch things up throughout the season as new vegetables become available.  You can also use the Quick Pickled Radishes and the Green Garlic Spread for other meals.

Collard Wraps:
Quick Pickled Radishes (recipe below)
Green Garlic Spread (recipe below)
1 medium onion
2 yellow or orange bell peppers
3 portobello mushrooms
1 bunch kohlrabi (both bulbs and leaves are used)
6 collard leaves (you can also use kale or kohlrabi leaves)
Avocado oil or olive oil for cooking

• Make quick pickled radishes (see recipe below).
• Make green garlic spread (see recipe below).
• Thinly slice onion and peppers.
• Clean and slice portobello mushrooms.
• Remove kohlrabi bulbs from stems and leaves. Peel bulbs and cut into matchsticks.
• Wash kohlrabi leaves and thinly chop.
• In sauté pan, place 1 Tbsp avocado or olive oil. On medium heat, sauté onion for 2 minutes and then add kohlrabi greens.  Cook an additional 2 minutes and then place in bowl and cover to keep warm.
• In the same pan, add a little more cooking oil and sauté kohlrabi and peppers for about 3 minutes. Place in another bowl and cover to keep warm.
• In the same pan, add a little more cooking oil if needed and sauté mushrooms for 3 minutes. Place in bowl and cover to keep warm.
• Fill large pot with about 6 cups of water. Cover and heat to boiling.
• Remove lid and blanch collard leaves. Place them in boiling water for about 30 seconds.  You will see them turn a deep green.  Remove leaves and place on paper towel to dry a little before serving.  (If using kale or kohlrabi leaves, I still like to blanch them but you only need to place them in the water for about 15-20 seconds.)
• Assemble wraps: blanched collard green, green garlic spread, portobello, pepper and kohlrabi mix, onion and kohlrabi greens, and quick pickled radishes
• Enjoy!

Quick Pickled Radishes:
4 large radishes
½ cup white vinegar
1 tsp sea salt

• Clean and cut radishes into small matchsticks. Place in a bowl.
• Add white vinegar and sea salt.
• Mix well and let sit for at least 30 minutes. **I make this first and then let it sit while I prep the rest of the meal.
• Store extra in the fridge. **Great topping for salads, burgers, sandwiches, etc.

Green Garlic Spread:
3 green garlic bulbs and stems
2 Tbsp olive oil
¼ tsp sea salt
¼ tsp black pepper

6 large basil leaves
1/3 cup scallions (chopped)
¼ cup + 2 Tbsp olive oil
½ tsp sea salt
Pinch black pepper

• Preheat oven to 400°
• Clean up green garlic and slice in half.
• Place green garlic on baking sheet. Drizzle with 2 Tbsp olive oil, ¼ tsp sea salt, and ¼ tsp black pepper.
• Roast for 10 minutes and then remove from oven.
• In blender or food processor, combine roasted green garlic, basil, scallions, ¼ cup + 2 Tbsp olive oil, ½ tsp sea salt, and pinch black pepper.
• Process all ingredients until they are well combined. This will form a thick spread.
• Store extra spread in fridge. This works really well on burgers, sandwiches, eggs, etc.

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 May Strawberry Salad with Basil-Balsamic Dressing 

It’s strawberry season!! It’s one of my favorite times of year and I love to add them to meals, desserts or have them on their own. I had to share this delicious strawberry salad recipe because I make it every year around this time and it’s always a hit! Hope you enjoy this as much as I do.

Salad
4-5 cups spring mix
1 cup sliced strawberries
1 avocado, diced
1/4 cup sliced scallions
1/2 cup candied pecans (add 1/2 cup raw pecans to a pan with 1 tbsp maple syrup and cook over low while stirring till bubbling then let cool)

Mix all ingredients together in a big bowl.

Dressing
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tbsp honey
Juice of 1 lemon
1 tablespoon chopped fresh green garlic
Dash of salt and pepper
2 tbsp chopped fresh basil

Mix together in a bowl or shake in a jar. Add a little more honey if you’d like more sweetness.

Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.