Author: bloomingglenfarm

Picturesque vistas that are becoming more and more rare in Bucks County greet us each morning at Blooming Glen Farm. We owe much of the agricultural beauty and open space in and around the town of Blooming Glen to the conservation efforts of the Rosenberger family. The surrounding bucolic pasture land, totaling more than 550 acres, is owned and farmed by our neighbors, and landlords, at Tussock Sedge Farm. On this beautiful preserved pasture land, they raise their own 100% grass-fed and pastured Red Angus beef cattle that are never fed grain, growth hormones, or antibiotics.  They share with us a commitment to organic practices: their pastures and hay fields are never sprayed with pesticides or herbicides.

The pastures are kept lush and green because the cows are moved to fresh pasture daily, utilizing rotational grazing techniques that mimic the migratory habits of herd animals in nature.  Tussock Sedge Farm prides themselves on the love and stewardship of the land, treating animals with respect, and raising exceptional grass-fed beef with beautiful marbling and amazing flavor.  They use a low volume, high quality, certified humane butcher who dry ages their beef for 10-12 days, then cuts, vacuum packs, and flash freezes each cut separately for freshness. Their beef is sold to local restaurants in Bucks County, in their Farm Store at 1239 Rte 113, Blooming Glen, PA and now, through a convenient online store, with delivery to Blooming Glen Farm CSA.

We are excited to offer our CSA members the convenience of pre-ordering Tussock Sedge Farm’s beef from their online store, for pick-up from an on-site chest freezer at Blooming Glen Farm. Just visit their online store using the following link:  https://squareup.com/store/blooming-glen-farm-csa

***Please write your designated CSA pick up day in the “Notes to Merchant” field at checkout.  For deliveries on Tuesday, orders should be placed by 9am Monday morning.  For Thursday delivers, all orders should be placed by 9am Wednesday morning.***

Thank you for your support of our local foodshed, and of Tussock Sedge Farm! Read on to learn more!

What is the history of Tussock Sedge Farm?

Tussock Sedge Farm was started by Henry and Charlotte Rosenberger, nearly 30 years ago, who dreamed of creating a sustainable farm that restored and improved the local ecology. In addition to preserving land from future development, planting thousands of trees and shrubs, and creating permanent wetlands for various wildlife, they introduced 100% grass-fed Red Angus cattle, using rotational grazing and homeopathic veterinary care as the basis for how the farm operates. Over time the farm has grown to more than 550 acres. They’ve also focused on supporting other farmers in our area, including providing a long term land lease for Tom Murtha and Tricia Borneman at Blooming Glen Farm, helping ensure that the local community has access to high quality, nutritionally dense foods for years to come.

Who makes up the Tussock Sedge Farm crew?

Henry and Charlotte’s youngest daughter Tonya, along with husband Sean (seen above), run much of the day to day farm operations, splitting time between work in the field, mechanical repairs, running the farm store, and various sales, administrative, and marketing tasks. In their former lives, Tonya was an emergency room and hospice nurse while Sean spent years in the Information Technology field doing project management and website/user interface design. Their three children ages 6, 5, and 2 (with a fourth on the way)…follow closely behind on any given day, providing valuable “help” in only the way that young children can. They live on the farm and can usually be seen driving along Rte. 113 in their 6 seat John Deere Gator.

The only other full time employee, Field Manager Gray Blair (pictured at right), works tirelessly from sunrise to sunset, ensuring that everything happens as it should – whether it’s moving each herd to new pasture everyday, caring for newly born calves, repairing fence lines and irrigation systems, or “making hay when the sun shines”. Gray and his family also live on the farm and plan to remain here for many years to come.

Additional farm assistance is provided by Sarma Kalnins, whose love for animals is matched only by her incredible work ethic. When she’s not doing normal farm chores, she can often be found scratching the head of a cow or trimming grass and weeds from our electric fences.

Henry and Charlotte are still integral to the business, with Charlotte performing administrative work and Henry operating equipment nearly everyday. This farm isn’t just their dream, it’s their passion and legacy. Their generosity is exceeded by their commitment to doing all they can to leave our local community better than they found it. Without their foresight, moral support, and guidance, none of this would be possible.

What is your overall approach to the farm?

Our approach is simple….nurture the animals and land while treating it all with the utmost respect. Cows are ruminants by design and should never be fed grain. Routine antibiotics and hormones have no place on our farm, just as chemically toxic pesticides, herbicides, and insecticides are never used. We utilize a small scale, humane certified butcher who focuses on quality over quantity. Beef is dry aged to both reduce water weight and develop incredible flavor, prior to being vacuum packed and flash frozen to preserve the freshness.

Where do you see Tussock Sedge Farm in the future?

Future plans for the farm include additional pastured livestock that enhance the land. Pastured pigs have already been introduced with pork just now becoming available in the farm store for the first time ever. Pastured poultry including chickens, ducks, and turkeys are a future goal. Goats and sheep might also round out the equation as well as many different family friendly farm events….maybe hayrides, pumpkin patches, or a corn maze. Follow along with the journey….you never know what might happen next!

How can the public purchase from you?

The farm store, located at 1239 Rte 113, Blooming Glen, PA, is open Thursdays from 1-4 pm and Saturdays from 10 am-3 pm. If those times aren’t convenient, email/text/call the farm and someone would be happy to meet you at the store when your schedule allows. To make it easier, we could even pack an order ahead of time for you.

I am a CSA member at Blooming Glen Farm. How can I conveniently purchase Tussock Sedge Farm products?

Please visit our online store using the following link.  https://squareup.com/store/blooming-glen-farm-csa 

Tussock Sedge Farm will deliver all orders to an on-site chest freezer at Blooming Glen Farm.  Please write your designated CSA pick up day in the “Notes to Merchant” field at checkout.  For deliveries on Tuesday, orders should be placed by 9am Monday morning.  For Thursday delivers, all orders should be placed by 9am Wednesday morning.

I have more questions!

If you have a question about Tussock Sedge Farm‘s practices, please write tussocksedgefarm@gmail.com, call/text #267-450-4024, or stop in to chat. We welcome hearing from you and would enjoy meeting you.  Follow us on Facebook and Instagram to hear about the latest farm news and notice of sales within our Farm Store. Thanks for supporting our family farm! ~The Rosenberger-Ryan Family

Post by Tricia Borneman, Blooming Glen farmer and co-owner. Photos provided by Tussock Sedge Farm. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 14th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

Eggplants have made their way into our CSA shares!  Eggplant comes in many varieties and we received two in our shares this week- Italian and Asian.  Either of these can be used in this recipe.  Eggplant is full of amazing vitamins, minerals, and nutrients…including vitamin C, vitamin K, magnesium, fiber, and potassium.  It’s a wonderful addition to any meal and is the star of this dish!

Ingredients
1-2 eggplant (you want about 1 cup of pulp after roasting)
1 sweet onion
4 large garlic cloves
1 Tbsp fresh parsley
¼ tsp paprika
Sea salt
Black pepper
Avocado or olive oil

  • Preheat oven to 375°
  • Slice eggplant in half lengthwise. Peel outside of onion off (if there is a dry skin) and cut into fourths.  Peel garlic cloves.  Place eggplant, onion, and garlic on baking sheet.
  • Brush vegetables with either avocado or olive oil. Sprinkle with sea salt and black pepper.
  • Roast vegetables for 25 minutes or until fork tender.
  • Let eggplant cool for a few minutes. Peel away the skin from the pulp.
  • Place roasted eggplant pulp, onion, and garlic cloves in food processor. Add in fresh parsley and paprika.  Process to combine.  I like to keep it a little bit chunky, but you can certainly process it to create a smoother texture.
  • Season the dip with sea salt and black pepper to taste.
  • Place dip in small bowl. Garnish with paprika and fresh parsley.
  • Serve the dip with fresh vegetables, crackers, or fresh bread. You can even use it as a spread on a wrap or sandwich.
  • 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 EssentialsWebsite: www.truyouessentials.com

With all the summer veggies coming in I had to make some fresh spring rolls with them! You can add in whatever else you have on hand like fresh herbs or sliced avocado.

Enjoy with my delicious tahini dipping sauce on the side:)

Ingredients for Spring rolls

1 pack rice paper
Bunch of carrots
1 cucumber
1 zucchini
1 red pepper
1 mango
Pea shoots
Scallions
Fresh mint or cilantro

Cut carrots, pepper and mango into thin strips. Slice cucumber and zucchini vertically as thin as you can (I used a mandolin). Dice scallions. Add water to a large plate to use for soaking the rice paper. When the rice paper becomes soft remove from water and add vegetables and mango to center of the paper. Tuck in sides and roll up until everything is secure inside. Continue for rest of rolls.

Ingredients for Tahini dipping sauce

1/4 cup tahini
2 Tbsp coconut aminos
2 Tbsp rice vinegar
1 clove garlic, grated
Juice of 1 lemon
Salt and pepper
Red pepper flakes(if you like spice)

Whisk all ingredients together and serve with spring rolls. Enjoy!!

Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.

Avocado toast is all the rage these days.  Well…how about zucchini toast instead!  This recipe showcases the summer squash, garlic, tomatoes, and basil that we got in our CSA shares this week.  It is a really easy recipe that can be made as a side or can be the main dish for breakfast, lunch, or dinner!

Ingredients
1 zucchini or yellow squash (preferably a larger one)
Olive oil
2 avocados
2 cloves garlic, minced
Pinch black pepper
2 pinches sea salt
Lemon juice
½ tomato
1 batch basil garlic sauce

Basil Garlic Sauce
¼ cup basil leaves, packed
2 cloves garlic, roughly chopped
3 Tbsp olive oil
½ tsp onion powder
2 pinches sea salt
Pinch black pepper

  • Cut zucchini lengthwise about ½ inch thick. Brush with olive oil.
  • Heat grill to about 400-450° Grill zucchini slices about 3 minutes per side.
  • In a medium bowl, combine avocados, garlic cloves, black pepper, and sea salt. Use a fork to mash the ingredients together.
  • Remove seeds from tomato and chop.
  • Make basil garlic sauce by placing all ingredients in blender. Blend until well combined.
  • Assemble toast.
    • Place grilled zucchini slice on plate.
    • Top with ½ of the mashed avocado mixture.
    • Drizzle with lemon juice.
    • Add chopped tomato.
    • Drizzle the basil garlic sauce on top.
  • 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 EssentialsWebsite: www.truyouessentials.com

It’s officially summer!  This week’s recipe is inspired by the heat and sunshine that comes with this season.  We started to get cucumbers in our shares last week, and I’m sure we’ll be seeing them off and on over the coming months. Cucumbers are easy to use and incorporate into salads or simply slice and eat as a snack.  This week’s recipe showcases cucumbers in a very different way…frozen popsicles!

Ingredients
¾ cup honey
½ cup water
½ cup mint, chopped (I used the mojito mint from the herb gardens at the farm)
2 cups cucumber, chopped and NOT peeled
½ cup lime juice
3 Tbsp lime zest, divided

• Place honey and water in small saucepan.  Bring to a boil and then simmer until all of the honey is dissolved in the water.
Remove saucepan from heat and add in chopped mint.  Allow this mint to infuse for at least one hour.
Combine honey/mint mixture, cucumber, lime juice, and 2 Tbsp lime zest in blender.  Puree until smooth.
Sprinkle the remaining 1 Tbsp of lime zest in the bottom of the popsicle mold.  Pour the blended mixture into the mold.  If you do not have a mold, you can use paper cups and popsicle sticks!
Freeze overnight.
Makes about 6-8 popsicles depending on size of mold.

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.
I
nstagram and Facebook: Tru You EssentialsWebsite: www.truyouessentials.com

This delicious lemon veggie risotto is an easy way to incorporate more veggies into your meal. This is filling enough to be a main course, or you can pair it with a greens salad. Feel free to add any other seasonal vegetables you have on hand that would fit in nicely like zucchini, asparagus, or the tomatoes that we will be seeing in the CSA share soon! (Leftover risotto also makes a delicious lunch- make small balls or patties, brush the patty with a whisked egg, and dredge in a flour/salt/breadcrumb combo and fry lightly in oil until browned. These are a great addition to salads.)

Ingredients
1 1/2 cup Arborio rice
4 cups vegetable broth
1/2 cup chopped snap peas
1/2 cup chopped greens of choice (I used Swiss chard)
2 torpedo onions diced (leaving the greens)
3 diced garlic scapes
3 tablespoons butter (I used dairy free to make this dish vegan)
1/2 cup dry white wine
1 tablespoon lemon juice
1/4 cup cheese of choice (also used dairy free)
Fresh dill

Heat vegetable broth over stove till hot. In another pot melt 1 tbsp butter to a pot and add garlic scapes and onions. Cook until onions are translucent. Add in rice and toast for a minute, then add wine and lemon juice. Stir until liquid is gone and add in a cup at a time of vegetable broth to the rice mixture. Stir constantly until each cup is dissolved into rice. Once broth is gone and rice is cooked, fold in snap peas, greens, butter and cheese. Season with salt, pepper and fresh dill.

Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.

 

One of the items we get almost every week in our CSA shares is kale.  When we first joined the CSA 8 years ago, I hated kale!  Yes that’s right…I did not like this amazing superfood.  I never knew what to do with it and didn’t really enjoy the taste.  Over the years, I have experimented with this wonderful vegetable and love creating new dishes with it.  It is now one of my favorite vegetables!  You can enjoy this Kale Caesar Salad as a side dish or your main meal.

Salad Ingredients:
1 bunch kale
Avocado or olive oil
Avocado slices
1 cup cashews
Pinch sea salt
¼ cup sunflower seeds
2 Tbsp pumpkin seeds
¼ cup hemp hearts

Dressing Ingredients:
½ Avocado
1 ½ Tbsp lemon juice
½ tsp sea salt
¼ tsp black pepper
2 scallions, finely chopped
½ cup water
1/3 cup mayonnaise
1/3 cup garlic scapes, finely chopped

  • Wash kale. Remove stems and chop. Place in large salad bowl.  Add 1-2 Tbsp of avocado or olive oil.  Toss to coat and then massage the kale leaves.
  • In a small skillet, add 2 tsp avocado or olive oil. Heat to medium heat and then add cashews.  Toast cashews for 1-2 minutes stirring constantly.  Remove from heat and add a pinch or two of sea salt.
  • Make superseed mixture. In a small bowl, combine sunflower seeds, pumpkin seeds, and hemp hearts.
  • Make dressing by combining all ingredients in a small bowl. Whisk together or blend.  If the dressing is too thick, just add a little more water.
  • To serve, add kale to plate or bowl. Top with toasted cashews, superseed mixture, avocado slices, and dressing.

**You can always add bacon or chicken to this dish.  Hershberger Heritage Farm is one of our favorite places to source pastured bacon and chicken!

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.
I
nstagram and Facebook: Tru You EssentialsWebsite: www.truyouessentials.com

 

 

Sautéed vegetables with Asian flavors over grains is always a good combo. All these textures come together perfectly to make a quick dinner that you can whip up in under 30 minutes!

Ingredients
1 head bok choy
1 bunch kohlrabi
1 bunch spring onions(about 3-4)
2 head green garlic
2 tbsp coconut aminos
4 tbsp rice vinegar
1 tsp avocado oil
Steamed quinoa
Fresh cilantro
Sesame oil

Heat cast iron or whatever pan you have on hand over medium heat on the stove top and add avocado oil. Mince onions (reserving the green parts for garnish) and 1 head green garlic and sauté till soft. Add 2 tbsp rice vinegar and 1 tbsp coconut aminos.

Peel and chop kohlrabi into cubes and add to garlic and onions. Cook for about 10 minutes, then add kohlrabi leaves and cook till wilted (about 5 minutes). Remove everything from pan and add in the other minced garlic, coconut aminos and rice vinegar.

Slice bok choy vertically. Place in pan and cook for about 5 minutes each side (I placed a lid over them to help the steam cook them through). Once cooked take off heat and place everything over quinoa or grain of your choice.

Drizzle with a little sesame oil and fresh cilantro for garnish.

Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.

I’m so excited for the 2019 CSA season.  Picking up farm fresh organic produce from our friends at Blooming Glen Farm is definitely a highlight to our week.  These farmers work really hard to provide us with the highest quality vegetables each week, so be sure to say thank you the next time you stop at the farm or see them at a market.

For this week’s recipe, I am showcasing the collard greens, radishes, green garlic, scallions, and kohlrabi.  These wraps are delicious and full of flavor.  Feel free to switch things up throughout the season as new vegetables become available.  You can also use the Quick Pickled Radishes and the Green Garlic Spread for other meals.

Collard Wraps:
Quick Pickled Radishes (recipe below)
Green Garlic Spread (recipe below)
1 medium onion
2 yellow or orange bell peppers
3 portobello mushrooms
1 bunch kohlrabi (both bulbs and leaves are used)
6 collard leaves (you can also use kale or kohlrabi leaves)
Avocado oil or olive oil for cooking

  • Make quick pickled radishes (see recipe below).
  • Make green garlic spread (see recipe below).
  • Thinly slice onion and peppers.
  • Clean and slice portobello mushrooms.
  • Remove kohlrabi bulbs from stems and leaves. Peel bulbs and cut into matchsticks.
  • Wash kohlrabi leaves and thinly chop.
  • In sauté pan, place 1 Tbsp avocado or olive oil. On medium heat, sauté onion for 2 minutes and then add kohlrabi greens.  Cook an additional 2 minutes and then place in bowl and cover to keep warm.
  • In the same pan, add a little more cooking oil and sauté kohlrabi and peppers for about 3 minutes. Place in another bowl and cover to keep warm.
  • In the same pan, add a little more cooking oil if needed and sauté mushrooms for 3 minutes. Place in bowl and cover to keep warm.
  • Fill large pot with about 6 cups of water. Cover and heat to boiling.
  • Remove lid and blanch collard leaves. Place them in boiling water for about 30 seconds.  You will see them turn a deep green.  Remove leaves and place on paper towel to dry a little before serving.  (If using kale or kohlrabi leaves, I still like to blanch them but you only need to place them in the water for about 15-20 seconds.)
  • Assemble wraps: blanched collard green, green garlic spread, portobello, pepper and kohlrabi mix, onion and kohlrabi greens, and quick pickled radishes
  • Enjoy!

Quick Pickled Radishes:
4 large radishes
½ cup white vinegar
1 tsp sea salt

  • Clean and cut radishes into small matchsticks. Place in a bowl.
  • Add white vinegar and sea salt.
  • Mix well and let sit for at least 30 minutes. **I make this first and then let it sit while I prep the rest of the meal.
  • Store extra in the fridge. **Great topping for salads, burgers, sandwiches, etc.

 

Green Garlic Spread:
3 green garlic bulbs and stems
2 Tbsp olive oil
¼ tsp sea salt
¼ tsp black pepper

6 large basil leaves
1/3 cup scallions (chopped)
¼ cup + 2 Tbsp olive oil
½ tsp sea salt
Pinch black pepper

  • Preheat oven to 400°
  • Clean up green garlic and slice in half.
  • Place green garlic on baking sheet. Drizzle with 2 Tbsp olive oil, ¼ tsp sea salt, and ¼ tsp black pepper.
  • Roast for 10 minutes and then remove from oven.
  • In blender or food processor, combine roasted green garlic, basil, scallions, ¼ cup + 2 Tbsp olive oil, ½ tsp sea salt, and pinch black pepper.
  • Process all ingredients until they are well combined. This will form a thick spread.
  • Store extra spread in fridge. This works really well on burgers, sandwiches, eggs, etc.

 

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 EssentialsWebsite: www.truyouessentials.com

 

It’s strawberry season!! It’s one of my favorite times of year and I love to add them to meals, desserts or have them on their own. I had to share this delicious strawberry salad recipe because I make it every year around this time and it’s always a hit! Hope you enjoy this as much as I do.

Salad
4-5 cups spring mix
1 cup sliced strawberries
1 avocado, diced
1/4 cup sliced scallions
1/2 cup candied pecans (add 1/2 cup raw pecans to a pan with 1 tbsp maple syrup and cook over low while stirring till bubbling then let cool)

Mix all ingredients together in a big bowl.

Dressing
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tbsp honey
Juice of 1 lemon
1 tablespoon chopped fresh green garlic
Dash of salt and pepper
2 tbsp chopped fresh basil

Mix together in a bowl or shake in a jar. Add a little more honey if you’d like more sweetness.

Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.