Blooming Glen Farm | Recipes
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Recipes

With the cooler days and nights of late summer, I find that instead of craving quickly cooked meals and cold salads, I have been turning to more warm, comforting dishes. The appearance of soups and stews on the table is a delightful reminder of the fast approaching fall season!

Tomato soup is that perfect transitional late-summer meal. Alongside a good grilled cheese, you can’t match the freshness and comfort of this classic dish. My recipe uses whole milk for creaminess (not as heavy as those recipes that call for cream), roasted garlic and sweet peppers to add a depth of flavor, and a topping of balsamic vinegar and fresh corn for some sweetness.

Tomato Soup with Roasted Garlic and Sweet Peppers

-Preheat oven to 400 degrees

-Quarter approximately 3 pounds of red tomatoes and place on baking sheet with 4 or 5 (about 3/4 of a pound) of sweet peppers, seeded and diced, and 5 or 6 unpeeled garlic cloves. Roast in oven for 20 minutes or so until veggies are tender.

-Meanwhile, in a large pot, melt 4 tablespoons of butter and saute 1 white onion until translucent. Stir in 2 heaping tablespoons of tomato paste.

-Pour 4 cups of chicken or veggie stock over onions and bring to boil. Then turn down to a medium-low heat.

-Dump roasted veggies into pot with stock and onions, making sure to remove garlic skins beforehand. Puree with an immersion blender. **If you don’t have one of these you can simply put the mixture into a blender, food processor or food mill.

-Add in 1 cup of whole milk (or half a cup of heavy cream if you prefer) and 2 tablespoons of balsamic vinegar

-Let cook on medium-low heat for 20 minutes to let flavors meld. Stirring occasionally.

-Top with a splash more of balsamic and some fresh, sweet corn. Serve along side your favorite version of grilled cheese. ENJOY!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

Squash CasseroleLucky for us, zucchini and yellow squash are not just a reliable and tasty summer staple, they’re also a great source of nutrition! When we eat summer squash, we benefit from the cancer-fighting antioxidant nutrients vitamin A, vitamin C and manganese. We also get a healthy dose of essential minerals magnesium and potassium, as well as copper. Because many of these nutrients live in the skin of the squash, be sure to leave the skin intact and choose organically grown — like those from Blooming Glen Farm. As is true with most veggies, in terms of nutrient retention, steaming is a much better cooking method than microwaving or boiling.

I usually serve the vegan version (see options below) of this quick and easy squash casserole with a side of greens and BBQ tempeh — best eaten outside, of course! You can make this casserole throughout the growing season; in the spring/early summer, simply substitute with young and more delicate squash, and cut the steaming time by a couple minutes.

Squash Casserole

Steam 5 cups sliced yellow squash, 5 cups sliced zucchini, and 2 onions, sliced or cut into this wedges, in a steamer basket until tender, about 5 minutes. Lightly grease a large casserole dish with butter or grapeseed oil. Add a layer of squash, zucchini and onion in the casserole dish, top with a thin coating of whole wheat Italian bread crumbs (or, season your own); repeat until all the veggies are in the dish.

In a small bowl, stir and combine 3/4 cup breadcrumbs with 1/4 cup parmesan cheese or nutritional yeast flakes, 2 tablespoons freshly chopped parsley and 1 teaspoon crushed red pepper flakes. Sprinkle the mixture over the vegetables and bake at 350 degrees for 20-30 minutes, until cooked through and browned on top to your liking.

Recipe and photo by Mikaela D. Martin: Blooming Glen CSA member since 2005, board-certified health counselor, and co-founder and -owner of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy living and eating on her site, http://guidanceforgrowing.com!

This flavorful chili is a very light and healthy recipe that utilizes a lot of this week’s share–onions, tomatoes, tomatillos, hot peppers, summer squash, and okra. This is a great way to use up some of those items you may not know what to do with. Tomatillos give this chili some sweetness and depth of flavor, while the okra gives it some good texture and acts as a thickener.

Summertime Chili

Cut up 2 pounds of tomatoes into quarters and put on baking sheet with:

2 poblano peppers, stem removed and seeded
1 jalapeno, stem removed and seeded (you might want to wear gloves for this step!)
1 pound of tomatillos, husks removed
2 cloves of garlic

-Drizzle all veggies with a little olive oil and place in a 400 degree oven for 20 minutes or until they start to get tender and brown slightly. [**The last 5 minutes I set my oven to BROIL to char the veggies a little bit, but feel free to simply roast if you don’t like that flavor] Set aside to cool.

-Meanwhile, in a large stockpot, saute 1 white onion and 2 cloves of garlic in a few tablespoons of olive oil over medium heat. Cook until translucent and add 2 heaping tablespoons of tomato paste. Mix well.

– Add in with the onions 2 pounds of ground beef (Tussock Sedge Farm is both local and grass-fed) and brown until fully cooked. Salt and pepper generously.

-Place all of the roasted veggies in a food processor with 1 teaspoon of salt, 2-3 tablespoons of chili powder and 1 teaspoon of cumin. Pulse until pureed.

-Add pureed mixture in with the cooked beef and onions along with 2 medium sized summer squash, cut into small pieces, and 1 1/2 cups of chicken or veggie stock

-Bring chili to a boil and then turn down to a low setting and simmer for 45 minutes to an hour, stirring occasionally.

-In the last 15 minutes of cooking, chop up a handful of okra and toss in. This will help thicken the chili and give some additional texture and flavor.

-Let cool a bit and serve alongside some cornbread and maybe a cold beer. ENJOY!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

I came upon this method for drying cherry tomatoes that is a bit different than the standard “dry” dehydrating method. Here, you toss the tomatoes in olive oil before drying–a simple touch that gives them a wonderfully caramelized flavor that is perfect for pizza or pasta toppings. These are a great alternative to those expensive oil-packed sundried tomatoes you find in most stores. The only downside is you will need to freeze them if you want them to keep for storage. Good luck getting that far though! These make for a super sweet and delicious snack!

**If you want to dry these the traditional way to keep for a while in your cupboard, simply omit the olive oil and check to make sure the tomatoes are completely dry before storing.

-Heat your oven to 250 degrees

-Cut whatever quantity of cherry tomatoes you have in half and put in a bowl and lightly coat with olive, grapeseed, or other light oil.

-Spread on cookie sheet, cut side up (1 pint will fit on one cookie sheet give or take)

-Slow roast them in the oven for 5-6 hours depending on how dry you want them.**I was going to eat them right away so I didn’t dry them all the way (only about 4 hours) and used them in a pasta dish. YUM!

-Throw them in a quiche, on a pizza or some Penne and ENJOY! If you want to freeze them, simply cool and put in a plastic baggy.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

Now that the worst of that torrential heat wave from last week is waning, I find myself finally able to make my way back into the kitchen and near a stove for the first time in weeks. I’ve been eating mostly cold salads and ice cream lately, so the idea of a baked-cheesy-crispy-veggie-something sounded perfect. This is a variation of a classic French dish that simply involves layering vegetables and topping them with cheesy, herby breadcrumbs. Before you get started, I recommend making your own breadcrumbs. You can buy them at the store pre-made, but I find a very noticeable difference in them from the ones you make from scratch. One of my favorite bloggers, Smitten Kitchen, gives these valuable tips on the ease of making your own:

May I implore you, nay, beg you to forgo store-bought breadcrumbs and make your own? It is too simple not to. Take any bread at all — I mean your favorite kind, rolls the pizza place sent you with your salad, the crusts off your kid’s sandwich — leave it out overnight and pulse it in the food processor the next morning: instant breadcrumbs that will put that sawdust in a can to shame! In a rush? Fresh bread grinds up well, too, whether or not you toast it first. Planning ahead? Make a lot and keep it in the freezer. Breadcrumbs, at the ready!

Once you have the breadcrumbs ready, this impressive summer gratin layered with new potatoes, tomatoes and summer squash will be ready for quick assembly.

Provencal Summer Gratin

-Preheat oven to 400 degrees and oil a large cast iron or baking dish with equivalent volume.

-Thinly slice about 1 pound of new potatoes and assemble them at the bottom of the pan, slightly overlapping the layers. Salt and pepper generously.

-Slice about 1 1/2 to 2 pounds of red tomatoes (slice up an heirloom to throw in for variation if you have it). Arrange layer of tomatoes on top of potatoes. Salt and pepper.

-Thinly slice 2 gloves of garlic and arrange atop the tomatoes. Sprinkle some dried oregano and thyme.

-Cut 2 summer squash into 1/4 inch slices and layer on top of tomatoes and garlic. Salt and pepper.

-Pour 1/4 cup of chicken broth and 2 tablespoons of olive oil over layers (for cooking moisture)

-Take 1 cup of homemade breadcrumbs and mix in a small bowl with 1/2 cup of parmigiano reggiano or pecorino cheese and a dash of dried oregano and thyme. Sprinkle over veggie layers.

-Bake gratin for 40-45 minutes. Cool slightly. ENJOY!!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

Here is a great recipe for those of you looking for something new to show off those beautiful carrots from this week’s share. Though it can stand solo or as an addition to your salad plate, we think it might also be delicious along side a lamb dish or atop a pulled pork sandwich.

Moroccan Ginger-Carrot Salad

Grate 1 bunch of carrots (3 cups equivalent, grated) into a large bowl

In a small bowl, whisk together:

1 inch cube of fresh ginger, peeled and finely grated
1 clove of fresh garlic
juice of 1 lemon
4 tablespoons of olive oil
1 tablespoon honey
1/2 teaspoon cumin
1/2 teaspoon paprika
dash of cinnamon
salt to taste

-Pour mixture over carrots and toss

-Add in 1/4 cup of shredded coconut, 1/2 cup of walnuts and a handful of chopped parsley

-Toss again and ENJOY!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

 

Chef Rich of Dinner’s Done Personal Chef Service joined us on Tuesday for a demonstration and tasting. Chef Rich has been a regular here at the farm over the years, doing demos during CSA pick-ups, as well as at our festivals. It’s always a pleasure to chat with him, as I seem to learn something new each time. This Tuesday morning he popped over to the farm and picked up some fresh picked veggies and herbs, then after a little prep, returned in the afternoon. As he fired up the grill and hot pad, a steady flow of people were drawn over, enticed by the wonderful aromas coming from his table. He happily shared his take on grilled veggies, which I immediately fell in love with for its surprising hint of tarragon. Of course, with the addition of any combination of fresh herbs, the recipe can be adapted to suit your taste. Or, you can always call Chef Rich, and he’ll turn your CSA share into meals for you!

Grilled Vegetable Salad (adapted from Cook’s Illustrated)

Chef Rich's Grilled Vegetable Salad

Begin by whisking the following ingredients together in a large bowl:

3 tablespoons white wine vinegar
1 1/2 teaspoons dijon mustard
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Slowly whisk in 6 tablespoons olive oil until thoroughly incorporated.  Reserve 2 tablespoons of the dressing. 

Next, add your prepped veggies to the marinade:

3 small to medium zucchini or yellow squash, cut in thick slices lengthwise
1 onion, any variety, sliced into 1/2 inch thich rounds. Be sure to keep the onion rounds together in the marinade for ease of grilling later
1-2 tomatoes, cored and cut in half
1/4 pound green beans, blanched and cut into bite-sized pieces (beans can also be grilled on a grill pan, if you have one)

Marinate veggies in the dressing for 15 minutes, tossing occasionally. Meanwhile, get your grill ready.

For a gas grill: turn all the burners to high, cover, and heat grill until hot, about 15 minutes.  Then lower the burners to medium-high.

Clean and oil cooking grate, then place the marinated veggies on the grill. Grill the squash and onion (covered if using gas) until charred and tender, 4-6 minutes per side.  Grill the tomatoes, cut side-down, on the coolest part of the grill until they start to soften, about 2-3 minutes.  Remove veggies (the skin will slip right off the tomatoes) and chop into 1” pieces and toss with reserved dressing, and beans. 

Add in your fresh herbs: 2 tablespoons minced basil, 1 tablespoon minced parsley, 1 tablespoon minced tarragon.

Cool for 10 minutes.  Season with salt and pepper to taste. Enjoy!

To contact Chef Rich Baringer of Dinner’s Done Personal Chef Service, call 215-804-6438, email: dinnersdonepa@comcast.net
or check out his website: www.MyChefSite.com/DinnersDonePA

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.

With an abundance of summer squash rolling in from the fields every week, we figured you might need a few more creative recipe ideas to keep things interesting with this versatile veggie.

This first recipe is a roasted zucchini dish that was inspired by my time spent on the Aegean coast of Turkey. The combination of lightly cooked veggies, yogurt, raw garlic and fresh herbs is a staple “mezze” (small tapas style) dish that can be found on any Turkish dinner table. Since the Turks rarely cook their garlic, this dish normally packs a bit of garlicky heat. The fresh green garlic you are getting from the share will have a more mild and subtle raw garlic flavor so don’t shy away from it. You can eat this as a simple side dish or put it in the food processor to use as a dip with cucumber and pita (which is what I did here).

Zucchini Salad with Yogurt (Yogurtlu Kabak Salatasi)


-Preheat oven to 400 degrees

-Chop 2-3 medium sized summer squash (zucchini or yellow squash) into cubes and toss with a few tablespoons of olive oil and a dash of salt.

-Spread on baking sheet and roast for 15 minutes or so until squash is tender and slightly caramelized. Let cool slightly.

-Put squash into food processor with:

1-2 cloves of green garlic
1/2 cup of greek style yogurt
a handful of herbs (dill, parsley, and mint all work nicely)
the juice from half a lemon

-Salt to taste and sprinkle with feta cheese.  Serve with a dipper like cucumbers or pita bread.

**If you want it a bit chunkier to serve as a side dish, just pulse the above ingredients in the food processor and fold it into the roasted squash cubes.

Baked Summer Squash Frittata

This “frittata” is remarkably simple and makes a delicious light lunch alongside a salad. It also keeps great in the fridge and can be reheated for breakfast the next day. Since it is made with yogurt, flour and baking powder it isn’t a classic frittata. However, I find this recipe to be much lighter than other varieties made with only eggs. As the season progresses, you can add in other ingredients (like cherry tomatoes!) for a different variation on this brunch favorite.

-Preheat oven to 375 degrees

-Lightly oil a cast-iron pan or pie dish

-In a large bowl, mix:

3 cups of grated summer squash
1 sweet onion
2 gloves of green garlic, minced
4 eggs
1/2 cup feta cheese
1/2 cup of yogurt
1/4 cup olive oil
1 1/2 cups of flour
2 teaspoons of baking powder
a handful of herbs (parsley, dill, chives, etc)
salt and pepper to taste

-Pour into greased pan and bake for 35-45 minutes (or until golden brown on the top). Let cool and serve along size a big dollop of sour cream or yogurt.

ENJOY!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

I’m sure you are as excited as we are to have the first batch of this season’s potatoes make its way into your CSA share. Fresh out of the dirt, these pink little nuggets have a flavorful, earthy goodness that is hard to beat. One important thing to note about this week’s variety–Dark Red Norland–is that they are a “new” potato and have not been cured, so the skin is really delicate. This is great because you don’t have to peel them, but it also means they will look a little tattered from tumbling in our root washer.

I still think they are mighty pretty : )

Dark Red Norland

The first thing I usually want to do when potatoes come into season (besides mashing them with a pound of butter) is make a simple cold potato salad. Since I’m looking for a new way to incorporate more fresh herbs into my dishes, I concocted this “fancy” version of potato salad with four kinds of herbs and those delicious yellow wax beans you have the choice of picking this week. I encourage you to eat this one warm or at room temperature. The flavors seem to develop much better. ENJOY!

Herb Potato Salad with Yellow Wax Beans
*This recipe actually uses 7 items from this weeks share!

-Cut 2 pounds of new potatoes into bit size cubes and bring them to a boil in a large pot of salted water. Boil for 10 minutes or until “fork tender”.

-In the meantime, chop:

1 sweet onion
1 bunch of celery (about 5 stalks)
a handful each of chives, parsley, dill, and french tarragon

-Cut the stems off of a half-quart (or 1/2 pound) of  fresh yellow wax beans (green beans can also be used). Blanch them in boiling water for 2-3 minutes and then transfer immediately into a bowl of ice water. Chop into bit-size bits. [***I actually just threw them in with the potatoes that were already boiling on the stove and it turned out just great!]

-Drain the cooked potatoes and toss in the beans, veggies and herbs.

-Pour in a simple vinaigrette made with 3 tablespoons of red or white wine vinegar, 6 tablespoons of olive oil, 2 teaspoons of dijon mustard, and salt to taste.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

Don’t get me wrong, home-canning is probably one of the best ways to preserve excess fruits and veggies (not to mention rather necessary when you are trying to keep something in your cupboard through winter). However when it comes to pickles, it seems I always gobble them up within about a week of making them–rendering all that tedious canning effort a bit of a waste. I was simply amazed to discover a few years ago that you could make pickles in just a few hours with minimal effort and be eating them the next day. I actually prefer fermenting my pickles without vinegar…but sometimes your pickle craving just can’t wait! I wrestled up some recipes from Sherri Brooks Vinton’s book Put ’em Up! for two types of fridge pickles: bread-and-butter and classic dill.  They are prepared the same way except for the spices used at the end. The end product is very crunchy and both are just perfect for burgers or to eat right out of the jar!

Just start with some salt, 3 cucumbers, and a bunch of sweet onions from your share.

-Cut your cucumbers into 1/4 inch slices and your onions into rings. Place in large bowl.

-Prepare brine by dissolving 1 1/2 teaspoons of kosher salt into two cups of water.

-Pour brine over cucumbers and onions. Add a few cups of ice cubes and more water to cover the veggies. Let the bowl sit in your fridge for 2 hours to get crunchy and absorb some of the brine.

-Drain veggies in colander and rinse.

For Bread-and-Butter Pickles, combine in a non-reactive saucepan:

2 cups distilled white vinegar
1 cup water
1/2 cup sugar
1 tablespoon mustard seed
1 1/2 teaspoon black peppercorn
1 1/2 teaspoon celery seed
1 1/2 teaspoon turmeric
1 1/2 teaspoon kosher salt

For Classic Dill Pickles, combine in a non-reactive saucepan:

2 cups distilled white vinegar
1 cup water
1 tablespoon sugar
4 green garlic cloves, minced
1 teaspoon black peppercorn
1/2 teaspoon celery seed
1 tablespoon dill seed
1 1/2 teaspoon kosher salt
1 teaspoon red pepper flakes (optional)

-Bring to a boil. Add the drained vegetables and return to a boil, stirring to ensure that all of the veggies are heated through. Remove from heat. Ladle into bowls or jars (this recipe makes a quart and a pints worth). Cool, cover and refrigerate for up to three weeks.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/