Recipes

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

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

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

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

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

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

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

Thanks to our farmers at Blooming Glen Farm, we now have locally-grown, fresh-ground, organic (non GMO) cornmeal available to us! An heirloom variety of dent corn, “Nothstine”, was grown and harvested on the farm and then ground into cornmeal.  You can use this tasty cornmeal in cornbread or muffin recipes, as a tasty “breading” on your favorite protein, in pancakes, or in these delicious waffles.

Cornmeal Waffles

Ingredients:
¾ cup cornmeal
¾ cup flour (all purpose; gluten free blend; or cassava)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
2 eggs
3 Tbsp honey
1 cup milk (dairy or non-dairy)
2 Tbsp oil (avocado, olive, or melted coconut) or melted butter

Directions:

  • Combine cornmeal, flour, baking powder, baking soda and salt in a medium bowl.
  • In a separate large bowl, combine eggs, honey, milk, and oil.
  • Slowly mix dry mixture into the wet mixture until well combined.
  • Heat waffle maker and coat with cooking spray.
  • Pour ¼ – ¾ cup batter into waffle maker. The amount used depends on the size of your waffle maker.  Heat until cooked through.
  • Serve while hot and top with butter, maple syrup, powdered sugar, jam, etc.

**These can be made ahead of time and frozen.  Just reheat in the toaster or oven.

 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

If you renewed your full share CSA membership for next season during the early bird renewal period, you received a pound of dry Tiger’s Eye Beans from the farm (also for sale at the farmers markets Blooming Glen attends).  These beans are beautiful, but also taste amazing.  They can be cooked and served as a side, pureed and made into a dip, or added to soups, stews, or chilis.  This recipe showcases the beans in a delicious chicken chili.

Tiger’s Eye Chicken Chili

Ingredients:
1 cup dry tiger’s eye beans
4 cups broth (chicken or vegetable), divided
1 poblano pepper
2 Tbsp olive oil
2 medium onions, chopped
2-3 cloves garlic, minced
1 lb boneless chicken breasts or thighs
1 ½ tsp cumin
1 tsp oregano
1 tsp chili pepper
½ tsp sea salt
¼ tsp black pepper

Serve with- cooked rice, shredded cheese, sour cream

Directions:

SOAKING AND COOKING BEANS-

  • Pour dry beans into a colander and rinse.

  • Place beans in a large bowl and cover with water (4-6 cups). Allow to soak at least 8 hours.
  • Drain beans in colander and rinse with fresh water.
  • Add soaked beans to a large stockpot with 3 cups of broth. Bring to a boil.
  • Reduce to a simmer. Cover and cook for 1 hour.
  • Alternately, cook on low in your crock pot (cover with water or broth, add a bay leaf and salt- put on in morning before you leave for work and they will be done when you get home.)

 

ROASTING POBLANO-

  • Cook poblano pepper directly over stove burner or on grill. Rotate to cook and char each side.

  • Place in a ziplock bag and seal.
  • Allow to cool a little bit.
  • Once you can safely handle the pepper, peel off the skin, remove stem, and remove seeds.
  • Chop into small pieces and set aside.

 

MAKING CHILI-

  • In another large pot, heat oil.
  • Add garlic and onion and cook on medium heat for 2 minutes.
  • Cut chicken into small pieces. Add to onion and garlic.  Cook for 15-20 minutes or until chicken is cooked through.
  • Add cooked beans, poblano pepper, 1 cup broth, cumin, oregano, chili powder, sea salt, and black pepper.
  • Simmer for 30 minutes.
  • Serve over rice. Top with shredded cheese and sour cream.

 

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

The watermelon radish is the star of this simple but stunning dish.  Its flavor is mild and sweet and the beautiful colors of the chopped radish make this dish shine.  Adjust the heat level to your liking. Enjoy this pico de gallo as a snack with chips, as a topping on tacos or fajitas, or simply as a garnish on a salad or scrambled eggs.

Radish Pico de Gallo

Ingredients:
1 large watermelon radish
½ large onion or 1 full small onion
2 cloves garlic, crushed
1-3 Tbsp jalapeno pepper, finely diced
1 lime, juiced
1 tsp lime zest
½ tsp sea salt

Directions:

  • Finely chop watermelon radish and place in medium bowl.

  • Finely dice onion and add to bowl with radish.
  • Add garlic, jalapeno, lime juice, lime zest, and sea salt.
  • Mix well.
  • Refrigerate for 1-2 hours before serving if possible.
  • Serve with chips, as a topping on tacos or fajitas, or on top of a salad or scrambled eggs.

  • This will keep for one week in the refrigerator.

 

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