Blooming Glen Farm | dairy free
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dairy free Tag

We were lucky to pick a quart of perfect strawberries at this season’s first share pickup — yum!  These pretty, plump berries aren’t just nice to look at: One cup of them offers nearly 150% of the daily recommended allowance of Vitamin C and 29% of manganese, both powerful antioxidants that protect our bodies from free radical damage.  They also offer a healthy dose of dietary fiber, needed for everything from blood sugar maintenance to happy digestion.  Finally, strawberries have an “amazing combination of phytonutrients,” including anthocyanins, ellagitannins, flavonols, terpenoids, and phenolic acids, which help prevent unwanted inflammation.

Although it’s tempting to pop all of the berries right into my mouth, I was able to refrain from that temptation and save them for the salad below.  Feel free to use any combination of the greens that you have on hand from this week’s share.

Macerated Strawberry Salad

Ingredients
Macerated Strawberries:
1 cup strawberries, sliced into quarters
3 tbs balsamic vinegar
1 tbs fresh lemon juice
1 tbs brown sugar
Splash of vanilla extract

1-1/2 to 2 cups greens, chopped (kale and red lettuce are pictured)
Squeeze of lemon juice
Salt
2 tbs sunflower seeds
Balsamic vinegar

Method
In a small bowl, whisk together the balsamic vinegar, lemon juice, brown sugar, and vanilla. In a larger bowl, add the strawberries, and pour the balsamic mixture over top. Let the fruit marinate for 10 minutes, stirring occasionally.  Drain the berries from the marinade.

Note: If you are using lettuce and/or spinach, you can skip this step, which is to soften up tougher greens, such as kale. Place chopped greens into a bowl, squeeze on a bit of lemon juice and/or balsamic vinegar, and add a little salt. Massage the greens, so they’re coated. Let stand until strawberries are ready.

Pour drained berries onto greens, and sprinkle with sunflower seeds.  Add balsamic vinegar to taste.

Post Sources:
Nutrition Data
The World’s Healthiest Foods

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

Blooming Glen PotatoesBlooming Glen Farm grows a really wonderful selection of potatoes. We’ve been introduced to a variety of potatoes this season, including Sangre, Purple Sun, Kerrs Pink and Purple Viking, along with classic Yukons. While specific nutrition may differ a bit between varieties, generally speaking, all potatoes have almost half the recommended daily values of vitamins C and B6 and potassium. The recent low-carb craze have given potatoes a bad rap in recent years, but the truth is potatoes are actually a healthy complex carbohydrate. They’re a “good” carb, meaning that they digest slowly, preventing your blood sugar from spiking like simple carbs do. The caveat: We need to eat them with their skin and prepare them as healthily as possible. So, choose the baked potato or simple mashed potatoes over the French fries and potato chips 🙂

If you’re anything like me, you still have some potatoes from the last few weeks’ shares hanging out in your kitchen, and maybe even a couple different varieties. Feel free to mix and match whatever potatoes you happen to have on hand for the recipe below. This recipe is based on one of my mom’s classic soups. Growing up, we always looked forward to the first batch of her potato soup each fall — it took some of the sting out of the increasing colder weather and darker nights. In this version, I add beans, which provide a healthy boost of fiber and plant-based protein, and makes for a more filling and nutritionally complete meal. The seasonings are kept super simple, allowing the natural flavors of our fresh and local potatoes, leeks and celery to really come through.

Sam’s Potato Soup

Sam's Potato Soup
Serves 12
Ingredients

2 tbs Earth Balance
1 tsp peppercorns
1-1/2 cups leeks, cut into half moons and sliced
1 cup celery stalks and greens, diced
2 cloves garlic, minced
5-6 cups potatoes, scrubbed clean with skin left intact, cut into a large dice
1/2 tsp salt
6-8 cups vegetable or No-Chicken broth
2 cans black beans, drained and rinsed
salt and pepper to taste

Method
Heat butter in a large heavy-bottom pot. Add leeks, celery, garlic, salt, pepper and peppercorns, sprinkle with a bit of salt and stir well. Cook until veggies begin to soften, about 4 minutes. Stir in potatoes and 1/2 teaspoon of salt and mix well. Add a splash of broth and let potatoes heat up, about 3-5 minutes. Add 6 cups of broth and bring to a boil. Let simmer and cook until potatoes begin to get get tender, about 20 minutes. Remove peppercorns. Add beans and, depending on consistency of soup desired, add more broth. Cook for 5-10 minutes more. Salt and pepper to taste. Option: You can blend part of the soup with an immersion blender or in a blender for a creamier soup.

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

sweet potatoesIt’s hard to find a person who can’t appreciate sweet potatoes. They’re often something I recommend to clients who need to add a little more color into their diets — both literally and figuratively — because their sweet flavor, beautiful color and ease of preparation make them a relatively safe new veggie to try.  I’ve found that sweet potatoes, specifically fresh ones, have the ability to impress even the most fastidious of palates 🙂

Nutritionally speaking, sweet potatoes are most noted for providing beta carotene, which helps increase the cancer-fighting antioxidant, vitamin A in our blood. They also provide a healthy shot of fiber, vitamin C and manganese, in a low calorie, low fat, low cholesterol package.  As is the case with many fruits and vegetables, it’s important to eat the skin since that’s where many of its nutritional benefits are stored.

Unfortunately, we have a tendency to add far too many sweeteners in sweet potato recipes — the most classic example being, of course, the marshmallow-topped Thanksgiving sweet potato casserole! There’s nothing wrong with adding a small drizzle of maple syrup to sweet potatoes, but having these potatoes fresh in our CSA shares each week offer a great opportunity to experiment a bit and try them prepared different ways. We can simply bake them and top with a small dollop of butter, or mash them adding a sprinkle orange zest and cinnamon. They also make a good addition to soups and chilis, as seen in the chili recipe below. This chili pairs the sweet potato with savory and smokey spices, and boosts nutrition with heart-healthy black beans and one one of my all-time favorite superfoods, kale. An added bonus: In total, it uses five veggies (potatoes, kale, onion, peppers, tomatoes) from our share!

Sweet Potato Black Bean Chili

sweet potato and black bean chili

Ingredients
2 small onions, diced
3 cloves garlic, minced
1-1/2 tbsp chili powder
1-1/2 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1/2 tsp crushed red pepper
2 cups chopped kale
1 cup sweet peppers, diced
3 – 4 cups sweet potatoes, scrubbed clean and diced.  Leave the skin on, but cut out any gnarly spots.
2 15-ounce cans black beans
1 24-ounce can diced tomatoes or equal amount of fresh diced tomatoes
1 cup vegetable broth
salt and pepper

Method
In a large, heavy-bottomed pot (I used a Dutch oven), sauté onion and garlic with a sprinkle of salt over medium-high heat for a couple minutes until onion begins to soften.  Mix in spices and cook for another minute. Add potato, kale and peppers and a splash of the broth and stir well.  Cover and cook for ~5 minutes until veggies begin to soften.  Add tomatoes, beans and broth, stir well and bring to a boil.  Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally.  Salt and pepper to taste, serve with vegan (or dairy) sour cream and fresh cilantro.

Post sources: Nutrition Data

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

Acorn squashAutumn has arrived at Blooming Glen Farm, as noted most deliciously by the lovely winter squashes making an appearance in our shares over the last couple weeks. Autumn-time squashes, including acorn, kabocha, delicata, butternut, and sweet dumpling, are high in fiber, vitamin C, potassium and manganese (which helps or bodies absorb nutrients). They also provide vitamins A and B6, thiamin and magnesium (good for maintaining healthy blood pressure). All this nutrition is delivered in a sweet-tasting package that is low in calories, carbs and cholesterol!

The recipe below uses health-boosting acorn squash along with super grain, quinoa — which isn’t really a grain at all, but a seed. Quinoa is known for its nutrient density; most notably, it offers plant-based, complete protein, meaning that it has all of the essential amino acids the human body needs. Cooked risotto-style with a generous helping of herbs de provence, the dish below makes a savory side, perfect for fall.

Herbed Acorn Squash & Quinoa Risotto

Herbed Acorn Squash & Quinoa Risotto

Ingredients
2 tbs Earth Balance, divided
salt
1 acorn squash
1+ cup chopped onion (I used 2 small onions from the share)
1-1/2 tbs herbs de provence
1 cup uncooked quinoa
4 cups No-Chicken broth (or sub veggie broth)
1/4 cup nutritional yeast, optional (or sub Parmesan cheese)

Method
Cut squash in half, lengthwise, and scoop out seeds and pulp with a spoon. Peel the skin off with a peeler and then cut squash into small cubes. Melt butter in a skillet over medium heat. Add squash in a single layer, sprinkle with salt, and let cook for 5 minutes. Stir squash and cook until tender, about 10 more minutes, stirring occasionally.

Meanwhile, melt remaining butter in a large skillet, and add onions and sauté until tender, about 3 minutes. Stir in herbs and cook for a minute. Stir in quinoa and cook 3 minutes. Turn up heat to medium-high and add 1-1/2 cup of the broth, bring to a simmer, stirring often, until the broth is absorbed. Add broth like this, 1/2-to-1 cup at a time, until the quinoa becomes creamy and the germs have burst. This should take about 20-25 minutes. Stir in nutritional yeast, and then gently stir in squash. Salt and pepper to taste.

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

Sweet peppersIt’s pretty hard to resist the sweet taste and rainbow color of the frying peppers finding their way into our share the past few weeks.  Peppers are standard in most of our diets, but did you know that they also provide a huge dose of vitamins C and A to our diets?  They’re also high in phytonutrients, which help us fight off an array of illnesses and disease.  Add to that their fiber content and these little guys are a lot more than just good looks! As with most veggies, we can get the most nutrition from eating them raw.  Chopped up, you can top salads and tacos with them.  Sliced, enjoy them dipped in hummus or a black bean dip.

The stuffed pepper recipe below uses cooked peppers, which are certainly still healthy, especially since we’re adding fresh tomatoes and the whole grain, freekeh. Freekah, young green wheat that’s been toasted and cracked, is super rich in fiber, provides essential minerals, and is a good source of plant-based protein.

Freekah Stuffed Peppers
Freekah Stuffed Peppers

Ingredients
4 peppers, sliced in half lengthwise and cored (choose the largest ones you have)
1-1/2 cup diced peppers
2 cups diced tomatoes
1 tbs fennel
1 tbs oregano
1 tbs basil
1/2 tbs Italian seasoning
1/2 tsp salt
1/4+ tsp crushed red pepper
1 package of freekah (8 oz)*
2 cups broth
1 cup bread crumbs
3 tbs nutritional yeast (or parmesan or romano cheese)
1+ cup marinara or spaghetti sauce
* Freekah is available in the natural/organic section of the grocery store and at health food stores. If you can’t find it or want to use a gluten-free grain, you can substitute freekah for brown rice (increase simmer time below to 40-50 minutes) or quinoa (decrease cooking time below to 15 minutes).

Method
Saute onion until translucent. Add garlic, sauté 1 minute. Add spices and salt and sauté for a couple minutes. Add peppers and tomato, stir and cook for 4-5 minutes. Add broth and bring to a boil. Stir in freekah and mix well. Cover, reduce to a simmer and cook for 20 minutes, adding more broth or water if necessary.

Preheat oven to 350 degrees. In a baking dish, cover the bottom with a light layer of marinara or spaghetti sauce.

Remove veggie and freekah mixture from the stove, add bread crumbs and nutritional yeast and stir until everything is well combined. Stuff pepper halves with mixture, and place in a single layer in the baking dish. Top peppers with a spoonful of marinara or spaghetti sauce. Cover and bake 35 minutes, checking occasionally to see is more sauce should be added to the bottom of the dish. Uncover and broil for 3-5 minutes, making sure pepper halves have softened.

Post sources and recommended links:

Cooked red pepper‘s nutritional profile on Nutrition Data.
Bell peppers on World’s Healthiest Foods.
What is freekah? on the Freekah Foods website.

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

EdamameFresh edamame is one of the unique foods us CSA members are lucky enough to receive each season, but what exactly is it and what the heck should we do with it? Edamame is simply an immature soybean, picked before it hardens on its branch. When it comes to soy foods, consuming them as close to their natural state as possible is a great rule of thumb. Edamame fits that bill perfectly, making it a fantastic addition to our meals.

As far as nutrition, edamame is considered by most as a “superfood,” chock full of health-boosting properties: It’s a good source of fiber, protein, thiamin, iron, magnesium, phosphorus and copper, and a very good source of vitamin K, folate and manganese. Hard to believe all that nutrition is in such a little, baby bean!

Although edamame has been included for thousands of years in Asian diets, it’s relatively new to the American diet. The recipe below used an Asian-inspired dressing and healthy whole grains along with several CSA ingredients.

Asian Bulgur & Edamame SaladAsian Bulgur & Edamame Salad

Ingredients
1 cup bulgur (use quinoa for gluten-free version)
1 bunch of edamame, shelled* (~1 cup)
1 sweet pepper, small diced (~1/2 cup)
1 poblano pepper, small diced (~1/2 cup)
1/4 cup shallots, minced (scallions would also be good here)

Dressing
1/4 cup rice-wine vinegar
1 tbs tamari
1 tbs sesame oil
1 tsp powdered ginger (or, use fresh if you have it)
2 tbs sweet chili sauce
1 tsp agave (optional)
cilantro for garnish (optional)

* Edamame is much easier to shell after cooking. Add beans to a pot of boiling water and blanch 4-5 minutes. Drain and immediately put pods in ice water. When cool enough to handle, simply squeeze the pod until the beans pop out.

Method
Bring bulgur to boil in 2 cups of water, reduce to simmer, cover and cook 12-15 minutes, until water is absorbed.

Add edamame, peppers and shallots to a large bowl. Add cooked bulgur and stir to combine.

Whisk together dressing ingredients, and pour over the salad mixture, stirring well to combine. Taste and adjust dressing seasonings, adding a bit of sweetener, if needed.

Let cool and serve garnished with cilantro.

Post sources and recommended links:
Edamame‘s nutritional profile on Nutrition Data.
Soy beans on World’s Healthiest Foods.
12 easy edamame recipes on Eating Well.

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

Just as food effects our nutrition, it also effects our energy.  A classic example of this is how we feel after eating a fast food meal of a burger and fries, versus how we feel after eating a home-cooked meal of, say, baked fish and steamed veggies. Processed foods, high in unhealthy fats and carbs and low in nutrients, not only overwork our bodies, but also provide very little value, leaving us feeling heavy and tired.  They’re like the mooch of the food world — taking a lot of our bodies resources and giving nothing in return.

We can think also apply this food-mood connection to individual foods. Some foods warm us up; onion, ginger, oats.  Some foods ground us; carrots, meats, beets.  And, some foods are cooling, including several of the items in our Blooming Glen share over the past couple weeks.  Funny how mother nature makes available cooling foods right when we need them, right? 🙂

The recipe below uses two cooling ingredients, watermelon and cucumber.  We’ve talked about the nutrition of watermelon in the blog before. Both watermelon and cucumber have been shown to have antioxidant and anti-inflammatory properties, making them a great addition to our bodies’ toolbox for fighting illness and disease.  Plus, as we all know, they taste great! Note, you can also easily substitute cantaloupe, another cooling and refreshing melon, for the watermelon in the recipe.

watermelon cucumber salad

Cooling Watermelon & Cucumber Salad

Ingredients

4 cups cubed watermelon (or cantaloupe)
1 cucumber, cut in half and sliced thin (leave skin on)
1/4 cup shallots or  sweet onion, minced
2 tbs fresh mint, minced (plus extra for garnish, if desired)
1 tbs olive oil
2 tbs balsamic vinegar (or, try 2 tbs lime juice for a gluten-free version)
salt and pepper to taste
Optional: feta cheese

Method
Combine watermelon, cucumber and onion in a bowl. Combine mint, oil, vinegar, and a dash of salt and pepper in a small bowl, stirring with a whisk. Add dressing to the watermelon mixture and toss gently to coat. Garnish with mint and/or feta cheese, if desired. Serve atop raw greens for extra nutrition and substance.

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

Grilled summer squashOne of my favorite parts of summer is the time we get to spend cooking and eating outside.  Grilling vegetables brings out a depth of flavor that just cannot be matched on the stovetop, and we’ve been taking full advantage of that with this season’s CSA share.  One of the best veggies to grill is summer squash and its partner, zuchinni.

Eating summer squash provides us with cancer-fighting antioxidant nutrients Grilled summer squashvitamin A, vitamin C and manganese. We also get a healthy dose of essential minerals magnesium and potassium, as well as copper. However, because many of these nutrients live in the skin of the squash, we need to make sure we leave it intact. Grilling summer squash allows us to do just that!

Of course, squash can be cubed or cut into disks for kabobs, but I really like it when its cut into planks and placed right on the grates of a hot grill. The recipe below calls for this method of cooking; give it a try and let us know what you think. I’ve paired the delicious and nutritious summer squashes with superfoods, brown rice and Swiss chard, and healthy plant protein from chickpeas. All that wrapped up into a summery salad suitable for a main dish or a side — that’s tough to beat!

Grilled summer squash

Grilled Summer Squash & Brown Rice Salad

Ingredients

1 cup brown rice
3-4 summer squash and/or zucchini, sliced lengthwise, about 1/4″ thick
5-6 leaves Swiss chard, stems completely removed (slice the stem out from between the two halves of the leaves)
1 can chickpeas, drained and rinsed
1/2 sweet onion and some of its greens, chopped

Dressing
2 tbs olive oil (or other oil of your choice)
1 tsp grated lemon zest plus 2 tbs juice
1/2 teaspoon agave
1/2 teaspoon salt
fresh herbs of your choice (basil works great here), chopped
additional salt and pepper to taste

Method
Cook the rice according to package directions.

Fire up your grill! Lay out the squash slices. Lightly spray each side with grapeseed (or other high-heat) oil, and then sprinkle with salt and pepper. Once the grill is heated, place the squash in one layer, cover and cook for ~3 minutes, until grill marks are apparent. Flip and cook another couple minutes, again until grill marks are apparent. Squash cooks very quickly on the grill and can become soggy (especially the larger ones) if left on too long, so be careful not to overcook. Remove from heat and let cool.

Blanch the Swiss chard in boiling water for 2 minutes, rinse in cold water and chop. Add chard, onion, chickpeas to a serving bowl.

Cut squash into a large dice and add to the bowl; you should have about 2 cups.  Gently stir in rice.

Combine the dressing ingredients in a small bowl. Mix well and then add to salad, stirring to combine everything. Adjust seasonings to taste.  Serve at room temperature, or chill.  This salad also make a great stuffing for tortillas or collard wraps.

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

I always consider green tomatoes a bonus veggie: An unexpected and tasty gift us CSA members get during the summer-fall transition of share season. For the most part, green tomatoes carry much of the same nutritional value as their red counterparts.  They’re both very good sources of vitamins A, C, and K, manganese, and potassium, and both deliver health-boosting fiber.  Green tomatoes, however, have the added nutritional benefit of being a very good source of the B5 vitamin, pantothenic acid, which is essential in aiding in the metabolizing of carbohydrates, fat, and protein.

Green tomatoes are firmer than their red buddies, so they hold up nice to pickling, cooking, and baking without turning to mush. They have a tart flavor when eaten raw, which some people don’t prefer, but pairing them with a sweeter veggie like red tomatoes, corn, and/or onion, creates a great sweet-and-sour balance.  Green tomatoes bring a brightness to soups, sauces, and salsas, where they also pair well with hot peppers and spices.  Of course, fried green tomatoes is probably the dish we’re most familiar with, but green tomatoes actually do really well baked — either as baked green tomatoes or in savory breads and biscuits.  The recipe below is probably my favorite green tomato recipe; it’s a frittata suitable for a quick breakfast, lunch, or dinner.  Check out the links below for more green tomato nutritional info and links to other yummy recipes!

References and recommended links:

Green Tomato Frittata

Ingredients
1-1/2 green tomatoes, sliced about 1/4″-1/2″ inch thick, lightly sprinkled with salt and pepper
1/2 green tomato, chopped fine (about 1/2 cup)
1 frying pepper, chopped fine (about 1/2 cup)
1 poblano pepper, chopped fine (about 1/2 cup)
1 small onion, chopped fine
1/2 cup cornmeal for dredging
3 garlic cloves, minced
2-3 tablespoons fresh herbs (basil, parsley, chives, and/or thyme are all good here)
10 large eggs
Salt and pepper to taste
Cooking spray

Method
Preheat oven to 400-degrees.

Dredge tomato slices in cornmeal. Coat a large oven-safe skillet (cast iron works great) with cooking spray and fry each tomato slice for 2 minutes. Spray tomato again, and flip, frying again for 2-3 minutes. Set slices aside, and wipe pan clean.  Spray skillet again with cooking spray, add onion, and cook until translucent and soft, about 3 minutes.  Add pinch or two of salt and garlic and mix well. Stir in the chopped tomatoes and peppers, and mix until combined well.  Season to taste with salt and pepper, and cook, stirring often, until all veggies are softened, about 10 minutes. Stir in fresh herbs.

Meanwhile, beat eggs and season with salt and pepper.

Add egg mixture to skillet, turn heat up to medium-high, and lightly combine the ingredients, allowing the egg to distribute evenly throughout the filling, and making sure there is an egg coating on the bottom of the pan.  Place the fried sliced green tomatoes on the top of the frittata. Turn heat down to medium, and cook until edges begin to set, about 3-4 minutes. Place frittata in oven and cook until the center is firmly set, about 12 minutes.

Finish frittata under the broiler until it’s lightly browned, about 3 minutes. Remove from the heat, and allow to cool and set for 10-15 minutes. Loosen the edges with spatula and slice for serving.

Post and photos 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 eating and living on her site, http://guidanceforgrowing.com!

Lemongrass and CurryLemongrass is one of the many herbs grown at Blooming Glen Farm. Its lovely scent is due to citral, also the active ingredient in lemon peel, which has strong bacteria- and fungal-fighting antimicrobial qualities. Lemongrass is high in folic acid and essential vitamins, including B5, B6, ND B1, as well as the antioxidants vitamins C and A, potassium, zinc, calcium, iron, manganese, copper, and magnesium.

Native to India, lemongrass is not only nutritious, but tasty, too! It’s commonly used in Thai and Vietnamese dishes, particularly soups and curries. It’s unique citrus flavor really brightens up recipes, and is more versatile than one might think. It pairs well with everything from tofu to beef, and can even be used in tea. See below for a flavorful green curry recipe that not only uses lemongrass, but also lots of other goodies from this week’s share.

References and recommended links:

Summer Veggie and Lemongrass Green Curry

Summer Veggie and Lemongrass Green Curry

Ingredients:
1 can coconut milk
2-3 tbs green curry paste (I use Thai Kitchen, available in the Asian section of the grocery store)
4-5 stalks of lemongrass; trim off the grassy tops so that you’re left with about 6 inches or the stalk, then remove any tough outer leaves and mince.
2 tbs tamari
2 tbs brown sugar
1 lb tofu, drained, pressed, and cubed
2 sweet peppers, julienned
1 zuchinni, sliced into disks
1/2 an onion, julienned
1/2 Chinese eggplant, sliced into disks
1/3 cup basil, cut into ribbons

Method:
Heat coconut milk, lemongrass, curry paste, tamari, and brown sugar in a deep skillet over medium-high heat. Mix well, bring to boil, reduce heat and simmer 5 minutes. Add tofu, simmer 7 minutes longer. Add vegetables, cover, and simmer, stirring occasionally, until veggies are cooked through, about 10 minutes. Stir in basil and serve.

Post and photos 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 eating and living on her site, http://guidanceforgrowing.com!