Author: bloomingglenfarm

We have spent the past two weeks in Hawaii.  It was a lot of travel and a great deal of eating out.  I was very excited to go to the farm today, pick up our share of fresh organic produce, and come home to cook a healthy meal.

Marinated Chicken
1 ½- 2 lbs boneless chicken breasts or thighs (highly recommend pastured chicken from Hershberger Heritage Farm)
4 Tbsp olive oil
3 Tbsp apple cider vinegar
1 Tbsp lime juice
1 tsp onion powder
½ tsp garlic powder
½ tsp paprika
½ tsp sea salt
¼ tsp black pepper

Combine all ingredients, except chicken, in a large bowl.  Mix well.  Clean chicken and add to bowl.  Allow to marinate at least 30 minutes. Preheat grill to about 400°F.  Grill chicken until cooked through.  Cook time with vary depending on thickness of chicken.

Cobb Salad
Salad greens
4 kale leaves- stem removed, thinly chopped
1 cucumber- thinly sliced
1 ½ cups cherry tomatoes
3 hard-boiled eggs- thinly sliced
1 ½ avocadoes- pit removed and sliced
5-6 slices cooked bacon- chopped (We love the Paleo bacon from Hershberger Heritage Farm)
2 Tbsp hemp hearts
1 large sweet onion- peeled
2 Tbsp olive oil

Avocado Vinaigrette
½ avocado
Juice of 1 lime
1/3 cup + 2 Tbsp olive oil
3 Tbsp white wine vinegar or apple cider vinegar
1 Tbsp fresh parsley
½ tsp paprika
½ tsp sea salt
¼ tsp black pepper
¼ cup grilled sweet onion

Cut onion into four equal slices.  Drizzle with olive oil.  Cook on grill that’s been preheated to about 400°F.  Grill about 3-4 minutes per side, until onions have grill marks and are fork tender.  Remove onions from grill when done and cut into ½ inch slices.

Assemble salad on single serving plates or a large platter.  Cover plate with salad greens, then sprinkle chopped kale on top.  Layer each of the other toppings- cucumber, cherry tomatoes, eggs, avocado, bacon, hemp hearts, and grilled sweet onion.

Combine all vinaigrette ingredients in a blender.   Blend well until you have a smooth dressing.  Drizzle over salad, serve with marinated chicken, and enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

This week I wanted to showcase the tomatillos and tomatoes we have been getting in our CSA shares the past few weeks.  I made a grilled tomatillo salsa and a roasted vegetable chutney.  These recipes can be used individually or used together in one meal like we did.  We used both on breakfast tacos.   Because we liked this meal so much, we had it two nights in a row for dinner!

Grilled Tomatillo Salsa

Ingredients
1 lb tomatillos, outer leaves removed
1 large onion, sliced in half
2-3 Tbsp of avocado or olive oil (for grill)
½ tsp sea salt
1/8 tsp cayenne pepper
¼ tsp black pepper
1 clove garlic
1 tsp lime juice
1 Tbsp fresh cilantro

Heat grill to about 400°F. Oil grill grates to prevent sticking. Grill tomatillos and onion until soft (about 8-10 minutes per side). Remove from grill and allow to cool for a few minutes.

Combine grilled tomatillos, grilled onion, sea salt, cayenne pepper, black pepper, garlic, lime juice and cilantro in blender or food processor.  Blend until you get a chunky sauce texture.

Refrigerate until ready to use. Serve with your favorite chips or use as a topping for a Mexican inspired meal.

Roasted Vegetable Chutney

Ingredients
1 zucchini
1 yellow squash
1 onion
1 green pepper
3 tomatoes
1 jalapeno pepper
3 cloves garlic
3 Tbsp avocado or olive oil
1 tsp sea salt
½ tsp black pepper
¼ tsp cumin
1 Tbsp fresh chives
1 Tbsp fresh parsley
1 tsp lemon juice

Preheat oven to 300°F. Quarter the zucchini, yellow squash, and red onion.  Cut each into half-inch chunks and place on baking sheet. Remove seeds of green pepper, slice into half-inch chunks, and place on baking sheet. Slice tomatoes in half and place on baking sheet.  Slice jalapeno in half, remove seeds, and add to baking sheet.  Place garlic cloves on baking sheet.

Drizzle oil over vegetables and sprinkle on sea salt and pepper.  Roast vegetables for 15 minutes.

Add cumin, chives, parsley, and lemon juice to food processor.  Process until finely chopped.

Add roasted vegetables and pulse to combine.  I like to serve this chunky, but you may further process to create a smoother texture.

Season with sea salt and pepper to taste.

**This chutney can be used on a variety of dishes.  We used it on tacos, grilled pizza, and omelets.  It would also work well with crackers or even as a topping on fish, chicken, or burgers.

Breakfast Tacos

Ingredients
Soft tortillas (we used Siete brand, which is grain free)
Roasted Vegetable Chutney
Pastured bacon (Hershberger Heritage Farm bacon is delicious!)
Fried or scrambled egg
Onion, sliced thin
Avocado, sliced
Tomatillo Salsa
Fresh chives, chopped
Squeeze of fresh lime juice

Assemble tacos in the order listed above.  Enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

Chef Rich Baringer of Dinner’s Done Personal Chef Service was grilling, mixing and sampling some wonderful dishes with ingredients straight from the farm. Here are a a few of the tasty recipes he had out that day- more can be found on his facebook page.  Rich will be back at the farm on Thursday August 16th for another demo- he’s always happy to chat about farm fresh food and provide inspiration for dishes you can try at home.

SWISS CHARD WITH OLIVES AND ALMONDS (adapted from Cooking Light magazine)
Serves 4

Ingredients
1 ¼ lb Swiss chard, leaves removed (keep the stems for another use)
2 Tbsp lemon juice
1 ½ tsp extra-virgin olive oil
½ tsp salt
1/8 tsp pepper
½ Cup kalamata olives, pitted and halved
2 Tbsp sliced almonds, toasted

  • Slice chard leaves crosswise into very thin shreds. Place in a large bowl.
  • Whisk together juice, oil, salt and pepper. Drizzle over chard and toss.  Add almonds and olives and toss.
  • Let stand for 15 min before serving.

 

KENTUCKY RED SLAW (from Cook’s Country magazine)
Serves 4

To chop the cabbage, cut in quarters and remove core.  Peel off several layers of leaves and slice into thin strips.  Then turn the strips 90 degrees and chop into small pieces.  Repeat for the rest of the cabbage.

Ingredients
½ Cup ketchup
¼ Cup cider vinegar
¼ Cup sugar
1 Tbsp vegetable oil
1 tsp hot sauce
Salt and pepper
1 small head green cabbage (about 1 ¼ lb), chopped fine

  • Whisk ketchup, vinegar, sugar, oil, hot sauce, 1 tsp salt and ¾ tsp pepper together in large bowl.
  • Stir in cabbage until well combined. Cover and refrigerate for at least 30 min.  Season with salt and pepper to taste.  (Can be refrigerated for up to 2 days.)

SOUTHEAST ASIAN COCONUT GRILLED ZUCCHINI (adapted from Moosewood Restaurant Low-Fat Favorites)
Serves 4

Ingredients
5 zucchini or yellow squash
2 garlic cloves, minced
1 jalapeno, minced and seeded (optional)
½ tsp turmeric
1 tsp vegetable oil, plus more for grilling
2 scallions (or use equivalent sweet onion), chopped
2 Tbsp lime juice
2 Tbsp chopped basil
2 Tbsp chopped mint
¼ Cup coconut milk
Salt

  • Preheat grill to high. Clean and oil grates.
  • Cut squash in half lengthwise, then again in half (or wedges if larger). Toss with oil and season with salt.
  • Grill squash until tender and slightly charred, about 8-12 min (depending how soft you want them), turning periodically. Remove and let cool slightly.
  • Meanwhile, heat 1 tsp oil, garlic, jalapeno and turmeric in small saucepan until sizzling. Add scallion, lime juice, basil, mint and coconut milk.  Cook until veggies are slightly softened, stirring occasionally.
  • When squash is done, chop into bite-sized pieces and place in bowl. Toss with sauce and season with salt to taste.  (You could also serve the squash without cutting—place spears on serving platter and top with sauce.)


Photos and recipes provided by Rich Baringer of Dinner’s Done Personal Chef Service.

We eat our fair share of pizza around here but none of them ever come with dandelion greens or fresh from the farm garlic (until now). This recipe was born from my love of a veggie sandwich I ate many moons ago out west. It had cream cheese and sprouts and avocado and cucumber, on yummy thick seedy bread. It has always stuck with me and I like to recreate those flavors and textures. I used store bought flatbread but if you’re feeling especially eager, make it.

I probably could have stopped this recipe with the greens and pepperoni, because it was just that good that my mind started imagining it in all sorts of creations. Pasta, eggs, ice cream….. probably all tasty. The trick to getting my kids to eat this was to slice the veggies SUPER THIN so they kind of melt away in the oven. The secret ingredient here is a whole head of garlic. I find that it makes the bitterness of the dandelion more palatable and with the addition of the sweetness of the onion and smokiness of the pepperoni, it’s a winner.

As seen in the photo, leaving a teenage boy alone with a blank flatbread, cheese and smoked meats results in a far different kind of delicacy.

1 head of garlic – smashed and chopped
1/2 onion – sliced thin
2 cups dandelion/kale/chard mix – chopped very fine
2 Tbs olive oil
1/2 tsp cumin
1/2 tsp chili powder
2 Tbs water
1/2 C pepperoni or bacon
salt and pepper

Over medium heat slowly saute the garlic and onion until golden and softened. Add the greens, meat, cumin, and chili powder and sauté further about 5 minutes. Add water to pan to deglaze and allow to reduce another 5 minutes or so. Add salt and pepper too taste. Smear flatbread with 2 Tbs cream cheese. Drizzle with olive oil. Salt and pepper to taste. To build, spread an even layer of greens atop the cream cheese and oil, follow with thinly sliced veggies to your liking. I used tomatoes, zucchini, tomatillo and more sweet onion. Here, the cheese is smoked mozzarella but cheddar or provolone would be delicious as well. Bake in a 400 degree oven for 10 minutes and broil for another 4-5 depending on your broiler. Remove and sprinkle with chopped basil and a drizzle of olive oil. I enjoy mine with some sliced avocado. Enjoy!

Recipe, post and photos by Kristin Moyer, a local mom and chef who loves to eat, write and play with her food.

I get so excited when I walk into the CSA on Tuesday afternoons and there is a new pick-your-own vegetable.  Most of the pick-your-own crops rarely make it to a meal in our house.  They get cleaned up, put in a bowl on our table, and the kids munch on them!  This week’s pick-your-own crop was green beans.  We love to eat these raw, but also enjoy them in a variety of dishes.  This week I decided to give them an Asian twist alongside some smashed potatoes and grass-fed sirloin tip cooked in the instant pot.

Skillet Green Beans
1 lb fresh green beans
2 Tbsp avocado or olive oil
3 cloves garlic- crushed
2 tsp sesame seeds
3 tsp coconut aminos*
Sea salt and black pepper to taste

*Coconut aminos is a soy-free seasoning sauce.  It is made of organic coconut tree sap that has been aged and blended with sun-dried, mineral-rich sea salt.  We use the Coconut Secret brand.  You can definitely substitute with soy sauce if you prefer.

  • Add oil to skillet and allow to heat up.
  • Add green beans. Cover and cook on medium heat, stirring frequently to insure even cooking.  Cook for about 10 minutes.
  • Add crushed garlic and cook until green beans are desired tenderness. (I like to serve them a little crunchy.)
  • Add sesame seeds and coconut aminos. Season with salt and pepper.  Mix well and serve.

Smashed Potatoes
2 Tbsp + ½ tsp sea salt, divided
1 pound small potatoes
3 Tbsp olive oil, divided
½ tsp black pepper

  • Fill medium pot with 6 cups water and 2 Tbsp sea salt. Bring to a boil.
  • Add potatoes and allow water to come back to a boil. Cook potatoes for about 15 minutes or until fork tender.
  • Drain potatoes and allow to cool slightly.
  • Heat oven to 425°
  • Spread 1 ½ Tbsp oil onto a baking sheet. Line up potatoes on baking sheet.  Using the bottom of a glass cup, smash each potato.
  • Drizzle remaining 1 ½ Tbsp oil onto potatoes. Spread with a pastry brush.
  • Sprinkle potatoes with salt and pepper.
  • Cook for 20 minutes or until golden brown, flipping after 10 minutes.

**These potatoes can be served with a variety of sauces or garnished with fresh herbs.  We topped them with a Spicy Asian Dressing.

Spicy Asian Dressing
2 tsp fresh ginger- grated
2 cloves garlic- crushed
2 Tbsp olive oil
1 ½ Tbsp apple cider vinegar
2 tsp toasted sesame oil
½-1 tsp sriracha (optional)***
1 tsp sesame seeds

Combine all ingredients except sesame seeds and mix well.  I used a small blender.  Add sesame seeds and serve.

***The sriracha is optional, but definitely adds the spiciness to this sauce.  Adjust the amount you use based on your own personal taste.

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

It’s a little hot to be stuck in the kitchen all day cooking and frankly, I am not even very hungry. Nonetheless, the kids have to eat. My 14 yr old and I were throwing around ideas for a farm recipe and this is the one that ignited the most excitement in his tone. Sadly for him, he fell asleep and I ate the entire thing myself. Poor kid.

As always with my recipes, feel free to play around with what you have on hand and allow your intuition and cravings to guide your creativity. Here, I use the traditional rye bread and swiss cheese but, by all means, do you. The technique is exactly as if you would be making a grilled cheese sandwich. Once the components are finished, it’s just a layer and griddle party.

There are 4 components put together to create one glorious sandwich but only minimal cooking is involved.

4 medium red potatoes – shredded
2 Tbs cooking oil
1 Tbs butter

Shred potatoes and soak in cold water for 10 minutes. Drain and press dry in a kitchen towel or paper towels until very dry. Heat oil and butter over medium heat in a large skillet. Lay shredded potatoes in a thin layer to cover the skillet and allow to brown. Once the underside is golden and crispy, gently flip. I grated some fresh garlic over the potatoes once I flipped it and let the heat melt it away into the potatoes. Salt and lots of pepper.

In a separate bowl :
1/2 cabbage shredded
1 zucchini shredded
1 yellow squash shredded
1 onion sliced thin
1 apple or pear shredded
Salt and pepper

Slaw Sauce :
1 Cup mayo
1 Tbs mustard – I use whole grain.
1 Tbs honey or maple
2 tsp vinegar
Fold the slaw sauce into the cabbage mixture and set aside.

Cucumber Dressing :
1 yellow cucumber- seeded and diced very small
1 Tbs dill- chopped
2 Tns onion tops- sliced thin
1 onion – small dice
1 turnip- small dice
3/4 cup plain yogurt – Greek or drained
1 Tbs kefir or buttermilk
1 Tbs sugar
salt and pepper

To assemble :
Butter 2 pieces of rye bread like you would a grilled cheese sandwich. I used the same skillet that was still warm from the potatoes. Apply 2-4 slices of Swiss or any cheese you would like to either side of the bread followed by a generous dollop of cucumber dressing to one side. Lay your potato pancake atop the dollop and apply a nice layer of slaw to be followed by the other piece of bread. Place in the skillet and allow to brown on both sides being careful that the guts don’t spill out all over the place. Be a gentle flipper. Gingerly remove the Rachel from the skillet and enjoy immediately. No plate required.

Recipe, post and photos by Kristin Moyer, a local mom and chef who loves to eat, write and play with her food.

Note from Health Coach Stephanie Borzio: I served the beet slaw and simple sautéed greens with Grilled Country-Style Sausage from Hershberger Heritage Farm. The simple sautéed greens use the beet greens so that nothing goes to waste! I’m all about using every part of what the CSA gives us if I can!

Beet Slaw
3 medium beets
2 summer squash
2-3 green onions
4 Tbsp lime juice
2 Tbsp apple cider vinegar
1/3 cup olive oil
¼ tsp sea salt
1/8 tsp black pepper
½ tsp garlic powder

Peel beets and shred. Place in medium bowl. Cut summer squash in half and remove seeds. Shred squash and add to bowl with beets. Slice green onions and place in bowl with other vegetables.
Combine lime juice, apple cider vinegar, olive oil, salt, pepper, and garlic powder in small bowl. Whisk to combine. Pour over vegetables and let sit for at least 30 minutes before serving. Can serve as a side dish or over a bed of greens.

Simple Sautéed Greens
½ lb kale
1 bunch beet greens
5 cloves garlic
1 red onion
2-3 Tbsp avocado or olive oil
¼ tsp sea salt (or more to taste)
¼ tsp black pepper (or more to taste)

Clean kale and remove inner stem. Chop the leaves and place in a bowl. Clean the beet greens, chop, and add to the same bowl. Peel garlic, thinly slice, and set aside. Peel onion, thinly slice, and set aside. Add oil to frying pan and allow to heat up (medium heat). Add onions and garlic to pan. Sauté for 2 minutes and then add greens. Mix well while cooking so that all of the greens cook evenly. Cook approximately 7-10 minutes or when greens reach desired tenderness. Serve immediately.

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

After almost 12 inches of rainfall in the month of May and early June (that’s triple our average monthly rainfall, and not just any month, but one of the most crucial planting months of the season), the flood waters have receded. We’ve been able to till, make beds, cultivate and plant with the dry sunny weather of the past two weeks. We are however still seeing the results of all that water stress on many plants. At this point we know what we have lost (sadly an entire field of sugar snap peas that was at least a foot tall turned yellow and died- a heartbreaker I know, for it is a crop that we all love dearly) but we are also seeing what will pull through, and with a flurry of activity on the farm and long days stretching from sunrise to sunset when we had windows of perfect weather, we have caught up on our planting.

The approach of the summer solstice signifies the window of opportunity closing to get many of our fall crops in. Looking ahead 100 days for some crops, particularly winter squash (pictured above), brings us to the beginning of October. So it’s crucial that we get all that stuff transplanted by the solstice. Summer cabbages, pictured below, won’t be long until they are ready for harvest, but we are also busy planting fall cabbages, broccoli, beets, brussel sprouts and sweet potatoes.

Looking at the summer crops that were planted in the midst of all that wet weather, they now seem to be doubling in size with the heat and sun. Field tomatoes that looked so sad in the rain are rebounding with their usual resilience. Peppers and eggplants are also happy now that they are weeded and warm. The onion fields required loads and loads of hand weeding, which we’ve now done a number of times with wonderful results (thank you farm crew!!!). It won’t be long until we can enjoy fresh garlic and big juicy sweet onions.

The early variety of red salad greenhouse tomatoes aren’t far from being ready for harvest (shown below)- pruning and trellising these keep us busy even on rainy days. We also have all our grafted heirloom tomatoes in a high tunnel, protected from the elements. They’ll be along a little later, in early August. We have a second planting of heirloom tomatoes to go into another tunnel next week, so we can have tomatoes late into the fall. That’s the theme of this season- crappy spring, killer fall!

Direct seeded carrots, pictured below, germinated nicely after seeding with our precision vacuum seeder, and flame weeding them post sowing, (but pre-emersion). After all the direct sowing’s that washed away in May, we’re pretty excited about this stand of carrots. Something to look forward to!

We have multiple plantings of melons and corn in the ground (those are melons pictured in the very first photo), all of which are moving along, as are the many fields of potatoes. We will be digging new red potatoes for the CSA starting the week of July 3, giving them just another week to size up. We will have a limited amount at market before then if you can’t wait that long or need some for your weekend barbecues (CSA members receive 10% off at our roadstand open Mon and Fridays, 2-6pm, and Saturdays 10-2pm). We continue to plant successions of weekly greens as well as green beans. The earliest green bean plantings may have suffered in the wet, and we missed a few because of the wet field conditions, but the next ones are doing great and we will keep planting every week to 10 days in order to have beans up until the frost.

The pick-your-own flower field we are watching closely. The plants do seem shorter and less robust than usual, we lost plants in the wet ends of the fields and they are definitely behind schedule, despite us sticking to the same planting schedule as previous years. Flowers can be more fickle then vegetables, and are very susceptible to throwing out blooms on shorter stems when stressed out. We will be transplanting a late rotation of sunflowers and zinnias this week, hoping to push the flowers late into the fall since we are getting a bit of a late start. We will let you know as soon as we have enough bloom to open up for member picking.

We can’t thank everyone enough who reached out to us in support over the past month. It really meant all the difference to hear your words of encouragement, and it was a wonderful reminder of why we do what we do. It really is a crazy thing to be in a line of work that no matter if you plan every last detail and work your absolute hardest, there is still a huge variable like the weather that just cannot be controlled or predicted. And we wouldn’t be able to continue in this line of work if we didn’t have the support of customers who seriously understand that. Grocery stores sure make it easy to have everything we desire at our fingertips, and at cheap prices that in no way reflect the true cost of growing that food. With so much available at our fingertips, trucked in from places like California, Mexico and Florida, it has to be a constant choice to say yes, I want to support our local farms and farmersI want to eat seasonally when I can, whatever that particular season provides. It really does strengthen that connection among us all- the growers, the eaters, the earth, the weather, and the choices we make that ripple out through the environment. So thank you, from all of us at Blooming Glen Farm, for holding that connection sacred.

We hope you’ll join us at the farm tomorrow, Thursday evening, June 21st at 7 pm, for a free family-friendly ritual and solstice blessing in the fields of the farm, led by Rebekah Barnes of Rooted Rhythms, where we will come together to sing, and give thanks for the turning of the wheel of the seasons. I for one will be giving thanks for the sun, and for all of you.

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. Some photos and photo editing by Dakota Borneman Murtha.  Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 13th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

Here’s a true story. Today was my second official day of summer. The kids spent the day in their allotted camps and I walked in circles at home and pondered this recipe. I think I’m still in a little bit of shock that winter is finally over and my long sought after days off with the kids is upon me. So, basically I had all the time in the world to plan and prep for this one bi-weekly recipe I write. Trouble is, despite my love of eating and cooking, I abhor shopping. I will often times drive into the parking lot and pull right back out because there are entirely too many people. This was, however, not the case today. I went to one store, just not the right one. I’d be lying if I said that it wasn’t mostly because of discombobulated brain-fog brought about by my new found freedom.

Earlier I decided on making stir-fry noodles with these fun “Longevity Noodles” I purchased at an Asian grocery store in the city. It’s a full-blown, clean out the fridge, freezer, and pantry week here…”rent week” as it has been coined in the fun recipe blog by Bon Appetit. You get the point: cook and eat what you got. Luckily, CSA day is here and now we have veggies.

The recipe in my mind looked like a farm to table version of Lo Mein with egg and possibly organic pork sausage.  The only thing that I didn’t have here at home was fresh ginger. I made a quick stop at the farm market hoping to find some. To no avail. I bought instead, a bottle of Braggs sesame ginger dressing. Home I came, veggies in tow, to develop the recipe. Against my better judgement I dumped that bottle of pre-made sauce directly into the almost finished product. Turns out, YUCK, that dressing is definitely not the right sauce for the dish and in the trash it went.

Round 2 with the same ingredients minus the Braggs left me with a dry bland bowl of “stuff” that didn’t really scream symbiotic culinary adventure for the taste buds. It needed heat and acidity and a funky tang to pull it all together. It also needed some creaminess and body.

The finished product was a blend of creative inspiration, lethargy, and frustration, but in the end it really tastes good. My only suggestion would be that it does not require noodles. Ironically, it’s a noodle dish but the noodle plays a supporting role to the rest of the ingredients. This would be wonderful with root veggies instead of pasta for a paleo friendly version, or make zoodles aka zucchini noodles with your squash. I suggest Ghee or some good salted butter as the fat. I tried with coconut oil and it was not good.

Funny how one ingredient and an unwillingness to go to the right store can really mess with dinner. Had I followed my gut, I would have made something different once I started to feel the anxiety of bright lights and checkout lines creep in. Like all of my recipes, I will make suggestions throughout. Feel the freedom to follow your own gut and create a dish that leaves you feeling satisfied and pleased.

Ingredients
2 summer squash – cut to your liking
4 stalks kale – chopped
half bunch dandelion greens – chopped
half bunch scallions – chopped
half bunch garlic scapes – chopped
10 brussel sprouts – chopped (or for a more seasonal selection, sub in 4 stalks of your CSA chard)
chopped cilantro, parsley, pineapple sage, to your taste
2 cups cooked pasta of your preference
1 cup packed sauerkraut plus 2 Tbs of the juice (or use kimchi for super funky noodles)
1 Tbs whole grain or Chinese hot mustard
1 Tbs hot sauce
2 eggs – scrambled or over easy
2 sausages or bacon – sliced

To assemble: over medium heat, saute the sausage or bacon until golden. Add the veggies and lightly brown in the meat dripping. Toss in the pasta and kraut juice along with 2 Tbs of butter to Ghee. Stir everything together until fully mixed. In a separate pan either scramble or fry over easy your eggs. Arrange the noodles in a nice big bowl, top with the kraut and egg and some chopped scallions and cilantro leaves. Serve the mustard and hot sauce in a small bowl as accompanying sauces and loosen with a little soy or aminos. Serves 4

This is one funky dish. Probably good for a hangover! I love the blend of creamy egg yolk, acidic kraut funk, salty meat bits and the velvety veggies. Like I said, noodles are optional here. Rent week eating can be fun and adventurous and best of all, a reason to avoid shopping!! Nom Nom.

Recipe, post and photos by Kristin Moyer, a local mom and chef who loves to eat, write and play with her food.

Post editing by Tricia Borneman, Blooming Glen farmer and co-owner. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 13th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to the local community.

 

Before the strawberries wind down completely (thanks to all the rain this spring), here is a simple summer salad that highlights their wonderful flavor, made even more special with the addition of a seasonal strawberry dressing.

Blackened Chicken:
2 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 ½ tsp black pepper
1 tsp sea salt
¼ tsp cayenne pepper
½ tsp oregano
½ tsp turmeric
2 lbs boneless chicken breast (preferably pasture raised, available from Hershberger Heritage Farm)

Preheat grill.  Combine all spices together in bowl and mix well.  Coat both sides of chicken breasts with seasoning mix.  Cook chicken breasts on medium heat- approximately 5-7 minutes on each side (time will vary depending on thickness).  Set aside and prepare salad.

Salad:
1 large head of lettuce or mixed greens
1-2 avocados, sliced
2 medium shallots, thinly sliced (or sub in chopped scallions)
2 cups berries- strawberries, blueberries and/or raspberries
Optional- chive blossoms, sunflower seeds, pumpkin seeds, microgreens

Strawberry Dressing:
¾ cup avocado oil (or sub in olive oil)
2 Tbsp apple cider vinegar
2 Tbsp lemon juice
¼ cup strawberries
½ tsp sea salt
Pinch black pepper
1-2 tsp honey (optional)

Clean and prepare all ingredients.  To make dressing, combine all ingredients in blender and mix well.  Place lettuce on plate.  Top with sliced avocados, sliced shallots, berries, and blackened chicken.  Garnish with chive blossoms, seeds, or microgreens.  Add some of the strawberry dressing and enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

Post editing by Tricia Borneman, Blooming Glen farmer and co-owner. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 13th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to the local community.