Author: bloomingglenfarm

10 Oct

Posted at 11:32h in Recipes by
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Looking for a new lunch idea? Sweet roasted beets, fresh peppery arugula, and a scallion infused cream cheese make a great combination for this delicious veggie sandwich. Or pair it with soup for a simple dinner option!

Honey Roasted Beet and Arugula Sandwich

Ingredients:
4 beets (bulbs only)
2 Tbsp honey
½ tsp sea salt
¼ tsp black pepper
½ cup scallions, roughly chopped
½ block of cream cheese, softened (4 oz)
4 slices of your favorite bread or 2 rolls
Arugula

  • Roast the beets.
    • Peel each bulb.
    • Slice into ¼ inch wide rounds.
    • Place in a single layer on a parchment lined baking sheet.

    • Brush on honey. If the honey is really thick, you may need to heat it a little bit to make it more spreadable.
    • Sprinkle with salt and pepper.
    • Flip the beet rounds and repeat the honey and salt/pepper steps.
    • Bake at 400°F for 15 minutes.
    • Remove and let cool.

 

  • Make the scallion cream cheese.
    • Place the scallions in a food processor. Pulse for 10-15 seconds.  Scrape down sides and pulse again.

    • Add cream cheese. Blend for 10-15 seconds and then scrape the sides down.
    • Blend again until the scallions are well incorporated.

 

  • To assemble sandwiches –
    • Spread scallion cream cheese on the bottom slice of bread.
    • Layer on the roasted beets and then the arugula.
    • Top with the second slice of bread.

  • 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

03 Oct

Posted at 13:21h in Recipes by
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Fall squash are incredibly versatile and full of flavor.  They can be a delicious side to any meal or they can be the star of the dish.  This breakfast bowl features the petite and very sweet honeynut squash. Honeynut squash was bred to reach optimum flavor (think rich and caramel-y) when roasted at high heat. This bowl can be enjoyed at breakfast, as a yummy after school snack, or as a decadent and healthy dessert!

Honeynut Squash Breakfast Bowl

Ingredients:
2 honeynut squash*
1 Tbsp coconut oil, melted
2 Tbsp maple syrup
1 tsp vanilla extract
½ tsp cinnamon

Toppings:
plain or vanilla Greek yogurt
granola (homemade or store bought)
almond butter

Additional Toppings:
honey, roasted pumpkin seeds, chopped nuts, cacao nibs, dried cranberries or raisins

  • Prepare honeynut squash. Cut in half and remove the seeds.  Place cut side up on a baking sheet.  Brush on melted coconut oil.

  • Bake at 425°F for 25 minutes.

  • Remove and let cool for a couple of minutes. Once you can handle the squash, remove the flesh from the skin.  Discard the skin.
  • Combine the roasted squash flesh, maple syrup, vanilla, and cinnamon in a blender or food processor. Process until smooth.

  • Squash can be served warm or cold- your preference.
  • To assemble bowls –
    • Divide the squash into two bowls.
    • Top with a large spoonful of yogurt.
    • Sprinkle with granola.
    • Add any additional toppings.
    • Warm the almond butter and drizzle on top.
  • Enjoy!

*This recipe uses the honeynut squash and makes about 2 cups of puree.  You can sub with another fall squash, but cooking time may differ depending on the size of the squash.

 

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

26 Sep

Posted at 10:19h in Recipes by
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As we shift into this new season, many of us have to adjust to new schedules.  School is back in session.  Sports, clubs, and other activities are going strong.  Mealtime can be difficult and stressful when juggling a variety of different schedules.  I wanted to create an easy fall inspired soup that could be prepped, frozen, and quickly cooked on nights when everyone is going in different directions.  This harvest soup features squash, potatoes, bok choy, and kale from the farm shares.

Harvest Soup Freezer Bag

Ingredients:
2 cups squash, peeled and cubed
2 cups potatoes, cubed
1 cup bok choy (stems only; save leaves for another use), diced
1-2 cups kale (stems removed), chopped
1 cup onion, chopped
3-4 cloves garlic, diced
1-2 Tbsp fresh herbs, finely chopped
1 tsp sea salt
½ tsp black pepper
½ tsp ground ginger
½ tsp turmeric
6 cups broth (vegetable, chicken, or beef)

  • Prepare all produce. Place the squash, potatoes, bok choy, kale, onion, and garlic in a large bowl.
  • Add the fresh herbs and seasonings. Toss to mix everything.

  • Label a gallon ziplock bag with soup name and date. Transfer everything from the bowl to the ziplock bag.  Remove as much air as you can and then seal the bag.
  • Freeze the bag (lay it flat for easy storage).
  • When you are ready to use the soup, remove the bag from the freezer. Allow it to defrost on the counter for about 30 minutes.

  • To cook-
    • STOVETOP: Place the broth in a large pot. Gently dump the contents of the bag into the broth.  Bring to a boil and then reduce to a simmer.  Cover and cook for 30 minutes.
    • CROCKPOT: Place the broth and contents of the bag into the crockpot.  Cook on low for 4-6 hours.

*You can add protein to this soup if you want.  Just make sure the protein is pre-cooked.  Just add it with the broth and bag contents and then allow it to heat up with the rest of the soup.  Great protein options- chicken, ground beef, beef cubes, sausage, or beans.

 

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

19 Sep

Posted at 11:19h in Recipes by
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Fall is slowly rolling in and we can see hints of it on the farm- squash, pumpkins, root vegetables, greens, and more.  Roasting the delicata squash, red radishes, and fingerling potatoes to put on top of the beautiful arugula creates a vibrant autumn salad that is full of flavor.

Autumn Harvest Salad

Ingredients:
2 delicata squash
6-7 red radishes
2 cups fingerling potatoes
1 onion
2 Tbsp olive oil
1 tsp sea salt
½ tsp black pepper
½ tsp garlic powder
1/8 tsp cayenne pepper
½ lb arugula (or salad greens)

Toasted Pumpkin Seeds:
½ cup pumpkin seeds
½ Tbsp olive oil
½ Tbsp maple syrup
1/8 tsp sea salt

Dressing:
1/3 cup apple cider vinegar
2/3 cup olive oil
1 Tbsp maple syrup
½ tsp sea salt
¼ tsp black pepper
Pinch cayenne pepper
4 cloves roasted garlic**

  • Prepare all produce.
    • Delicata squash- Slice into ½ inch thick rounds. Remove seeds and discard.
    • Radishes- Remove stems and slice into ¼ inch thick rounds.
    • Potatoes- Slice into ½ inch thick rounds.
    • Onion- Peel skin. Slice into ½ inch thick rounds.

  • Place squash, radishes, potatoes, and onions in large bowl. Add oil and seasonings.  Toss to coat.
  • Transfer the produce to a large baking sheet. Spread into a single layer.  Bake for 25 minutes, flipping after 15 minutes.

  • While the vegetables are roasting, prepare the pumpkin seeds. In a small bowl, mix the seeds with the oil, maple syrup, and salt.  Spread onto a small baking sheet in a single layer.  Roast in the oven (425°F) for 3-4 minutes.  Remove and let cool.

  • Prepare dressing by mixing all ingredients in a blender until well combined.
  • **To roast a bulb of garlic (for dressing)- slice off the top stem and a little bit of the bulb to expose the top of the cloves.  Drizzle on ½ tsp of olive oil.  Place in foil and close it around the bulb.  Bake at 425°F for 30 minutes. Once cool enough to handle, the roasted cloves will squeeze right out of the papery bulb.

  • Place the arugula in a large bowl or on a serving platter. Top with roasted vegetables (can be served warm or allowed to cool first).

  • Sprinkle with toasted pumpkin seeds.  Drizzle on the dressing.
  • 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

12 Sep

Posted at 12:10h in Uncategorized by
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Blooming Glen Farm grows a variety of hot peppers- Jalapenos, Santa Fe’s, Anaheims, Habaneros, Cherry Bombs, Long Hots, and Poblanos.  You can use any combination of these hot peppers in this recipe, depending on your desired heat level.  The possibilities are endless!

Hot Sauce

Ingredients:
2 Tbsp olive oil
1 cup onion, chopped
4-5 large cloves garlic, sliced
1 lb hot peppers*
1 cup apple cider vinegar
½ cup water
½ tsp sea salt
1-2 Tbsp honey**

*You can use any variety or combination of hot peppers.  The spiciness of the hot sauce will vary depending on what hot peppers you choose to use.

**You can replace the honey with a sliced peach and 1-2 Tbsp of cilantro leaves for a unique twist on this hot sauce.  Follow the same directions (just add the sliced peach and the cilantro instead of the honey and simmer).

  • Heat oil in a medium saucepan.
  • Add onion and garlic. Cook on low heat for 3-5 minutes or until lightly browned.
  • Prepare peppers. Wash and cut off stem.  You can slice them, keeping the seeds or membranes, or you may choose to remove the seeds and membranes for less heat. (Take extra caution when preparing hot peppers- wear disposable gloves if possible, and avoid touching eyes or other sensitive areas until hands are clean and free of any hot pepper residue.)

  • Add peppers, vinegar, water, salt, and honey (or peach/cilantro).
  • Bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes.  Stir occasionally.

  • Remove from heat and allow to cool to room temperature.
  • Using a high speed blender, combine all ingredients to create a smooth sauce.
  • Store in a glass jar in the fridge. This will last a couple of months.
  • This makes about 3 cups of hot sauce.

  • Enjoy on top of eggs, drizzle on rice bowls, use on chicken wings, add to dressings or marinades, or flavor chilis with this hot sauce.

 

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

 

05 Sep

Posted at 10:51h in Recipes by
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Fresh herbs can be used in a variety of ways.  Most often they can replace their dried counterparts in any recipe.  I prefer to use fresh herbs when they are available and the farm offers so many wonderful options both in our shares and in the pick-your-own herb boxes- fresh basil, cilantro, thyme, lemon verbena, marjoram, etc.  This week’s recipes showcase three different ways to use fresh herbs.

Herb Salt

Ingredients:
1 cup sea salt
1 cup fresh herbs (leaves only), packed

  • Clean and dry herbs.
  • Combine salt and herb leaves in a food processor. Process until the herbs are very finely chopped.
  • Preheat oven to 200°
  • Transfer salt and herb mixture to a parchment lined baking sheet. Spread into a thin layer.

  • Bake for 20 minutes. Stir and return to oven for 15-20 minutes more.
  • Remove and make sure the herb salt is nice and dry.
  • Allow to cool on counter. Once cool, break up any areas that got stuck together.  Store in an airtight container.
  • Use herb salt to season vegetables, proteins, pizza, pastas, and even popcorn!

 

Herb Oil

Ingredients:
½ cup fresh herbs, packed
1 cup olive oil
Glass jar with lid

  • Clean and dry herbs.
  • Pack herbs into the glass jar.
  • Pour in the olive oil and make sure all of the herbs are covered. You can add more oil if you need to.
  • Cover and allow to sit for at least two weeks.

  • Once the oil has infused for a few weeks, strain. The herbs can be thrown out and the oil can be stored in an airtight container.
  • Herb oils can be used in salad dressings, marinades, or as a dipping sauce for bread.

 

Basil Dipping Oil

Ingredients:
1 cup fresh basil leaves
2 cloves garlic
1 cup olive oil
½ tsp red pepper flakes
½ tsp sea salt

  • Clean and dry basil.
  • Place all ingredients in a food processor. Process until garlic cloves and basil are finely chopped.
  • Pour onto a shallow plate and use as a dipping sauce for fresh bread or serve as a sauce on your favorite 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

29 Aug

Posted at 12:12h in Recipes by
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The sugar cube cantaloupes are full of flavor and offer a unique spin on this salsa recipe.  It combines the tasty cantaloupe with red onion, garlic, yellow pepper, cherry tomatoes, and hot pepper in a refreshing summer salsa.

Cantaloupe Salsa

Ingredients:
2 cups cantaloupe, cubed
½ cup red onion, finely chopped
2 cloves garlic, crushed
1 yellow pepper (stem and seeds removed), chopped
1 cup cherry tomatoes, quartered
1 small hot pepper (seeds and flesh removed), finely chopped
1 lime (juiced), plus 1 tsp zest
1 tsp sea salt

  • Prepare all produce.
  • Place cantaloupe, red onion, garlic, yellow pepper, cherry tomatoes, hot pepper, lime juice, lime zest, and sea salt into a large bowl. Mix well.
  • Serve with chips or as a topping for fish or chicken.
  • Refrigerate in an airtight container.

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

22 Aug

Posted at 11:47h in Recipes by
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Fall is in the air and back to school is just around the corner, and the summer season of watermelons is winding down, but we’re not ready to say goodbye just yet. Kick your feet up, grab your glass and celebrate summer with either of these two delicious beverages- a watermelon limeade or a frozen watermelon margarita.

Watermelon Limeade

Ingredients:
6 cups cubed watermelon (seedless)
½ cup lime juice
½ cup water
¼ cup sugar
Garnish- watermelon slices, lime wedges

  • Place watermelon cubes and lime juice in a blender. Blend on high for a couple of minutes.
  • Strain mixture. Place juice in a large pitcher.
  • Place water in a small pot on stovetop and bring to a boil. Remove from heat and add in sugar. Stir until it is dissolved.
  • Add the sugar water to the watermelon juice and mix to combine.
  • Serve over ice.
  • Garnish with a slice of watermelon or lime wedge.

 

Frozen Watermelon Margarita

Ingredients (for 3-4 servings):
4 cups frozen watermelon
1/2 cup tequila
1/4 cup  triple sec (I used Cointreau)
1/3 cup fresh lime juice
2-3 tbsp. Bluestem Botanicals Triple Mint Simple Syrup, to taste
1 heaping cup ice
salt for rim (I used a homemade herb salt from a Bluestem Botanicals cocktail kit)

  • Cut up your watermelon and freeze on baking sheets for at least 6 hours.
  • Add watermelon, tequila, triple sec, lime juice, simple syrup and ice to a blender.
  • Blend until smooth
  • Pour into salted rim glass and serve with a watermelon wedge.

 

 

 Frozen Margarita recipe and photos by Tricia Borneman.

Watermelon Limeade 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

 

15 Aug

Posted at 09:49h in Recipes by
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A poke bowl is a classic Hawaiian dish with a pop of red color that traditionally comes from cubed, raw marinated ahi tuna. The word poke means chunk in Hawaiian, and the chunks are typically seafood- whether tuna, salmon, hamachi, or octopus. I was inspired by the farm to use chunks of fresh picked watermelon for a vegan version of a traditional poke dish. As an added bonus, poke also features fresh edamame beans, which are also currently being harvested at the farm.

Watermelon Poke Bowl

Ingredients:
4 cups cubed watermelon (seedless)
3 Tbsp soy sauce or coconut aminos
2 Tbsp toasted sesame oil
2 tsp rice vinegar
4 cups cooked rice or quinoa
2 sweet peppers
1 sweet onion
1 quart edamame beans
1 cucumber
1 avocado
2 Tbsp sesame seeds

  • Place cubed watermelon on paper towel lined sheet pan. Place paper towels over top and allow to sit for 30 minutes to remove some of the moisture from the watermelon.  After 30 minutes, place watermelon cubes in a medium bowl.
  • In a small bowl, combine soy sauce, sesame oil, and rice vinegar. Whisk to fully combine and then pour over watermelon.  Toss to coat the watermelon and allow to marinate for 30 minutes.

  • Prepare toppings-
    • Sweet peppers: remove stem and seeds; cut into rounds
    • Sweet onion: peel and thinly slice using mandolin
    • Edamame beans: clean pods by removing the stem; place in a small pot of boiling water; boil for 5 minutes (they should turn bring green); remove from water and allow to cool for a couple of minutes; gently squeeze the pods and the beans will come out easily; place in a small bowl and sprinkle with a little sea salt
    • Cucumber: peel and slice in half; using a spoon, remove the seeds; slice into half moons
    • Avocado: remove seed and skin; thinly slice

  • Assemble bowls-
    • Place rice or quinoa in bottom of bowl.
    • Top with marinated watermelon cubes, sweet pepper rounds, sweet onion slices, edamame beans, cucumbers, and avocado slices.
    • Sprinkle sesame seeds on top.
    • You can also drizzle on some extra soy sauce or some of the marinade from the watermelon.
  • Enjoy!

08 Aug

Posted at 10:28h in Recipes by
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The farm has been harvesting eggplants steadily since June. If you are looking for a fresh idea for what to do with this classic vegetable besides eggplant parm or grilled eggplant, this vegetarian dish is for you. Roasted and then combined with fresh onion, garlic, and basil- these “meatballs” are full of flavor.  They can be served alone or with a homemade tomato dipping sauce.

Eggplant “Meatballs”

Ingredients:
2 medium eggplant- peeled and cubed (approximately 5 cups once cut)
2 Tbsp olive oil
½ cup sweet onion- finely chopped
2-3 garlic cloves- finely chopped
¼ cup fresh basil- finely chopped
1 egg
¼ cup grated parmesan cheese
¾ tsp sea salt
½ tsp black pepper
1 cup breadcrumbs

  • Preheat oven to 375°
  • Prepare the eggplant and place in a large bowl. Drizzle olive oil over eggplant and toss to coat.
  • Spread cubed eggplant onto a large baking sheet. Roast in the oven for 20 minutes.

  • Remove from oven and allow to cool to room temperature.
  • Once cool, place the roasted eggplant, onion, garlic, and basil into a food processor. Pulse until eggplant is finely chopped and everything is well combined.
  • Add egg, parmesan cheese. salt, and pepper. Pulse again to mix all ingredients.
  • Remove mixture from food processor and place in a medium bowl. Add half of the breadcrumbs and mix well.  Slowly add the second half of the breadcrumbs, mixing well with each addition.
  • Roll into about 1-inch balls and place on parchment lined baking sheet. This makes about 2 dozen balls.

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