Author: bloomingglenfarm

04 Jul

Posted at 11:45h in Recipes by
0 Likes

Basil is a fantastic herb that pairs well with many farm fresh vegetables, especially tomatoes.  Using this fresh herb to create a simple pesto is a flavorful and easy way to impress guests.  Pesto is versatile and can be used in a variety of ways- on pasta, pizza, grilled veggies, as a spread on sandwiches or wraps, or drizzled on this delicious stack using fresh haloumi cheese, grilled and layered with vine ripened tomatoes!

Tomato, Haloumi, Pesto Stack

*Thinly slice haloumi cheese (Ironweed, from Valley Milkhouse).  Fry the cheese on low heat in oil.  Once one side is browned, flip and brown the other side.

*Slice 1 or 2 early girl tomatoes.

*Assemble stack by placing tomato slice sprinkled with a little sea salt, then fried cheese.  Repeat 2-3 more times to create a nice stack.

*Drizzle pesto on top (recipe below).  Enjoy!

Simple Basil Pesto

Ingredients:
2 cups basil leaves, packed
¼ cup pine nuts
¼ cup parmesan cheese
1-2 cloves garlic
½ cup olive oil
¼ tsp sea salt
½ tsp lemon juice

  • Pulse pine nuts, cheese, garlic, and half of the oil in food processor.
  • Add basil leaves and pulse again.
  • Add remaining oil, sea salt, and lemon juice. Pulse until all ingredients are fully combined.  You may need to scrape down the sides and pulse again.
  • Store pesto in airtight container in the fridge or freeze to preserve.
  • Enjoy with pasta. Toss on roasted veggies.   Add to eggs.  Use on sandwiches, wraps, or pizzas.  Get creative!

 

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

27 Jun

Posted at 10:08h in Recipes by
0 Likes

This wrap recipe pairs new potatoes with some of the fresh sweet onions from the farm.  It makes a flavorful wrap that after cooking in the oven is pliable enough to use for breakfast burritos, delicious soft-shell tacos, or as a fantastic base for a smash burger.  You can even use two wraps and make grilled cheese or quesadillas!

Potato Wraps

Ingredients:
4 cups shredded potatoes
1 tsp sea salt, divided
2 eggs
½ cup all-purpose flour (you can also use a gluten free blend)
¼ cup finely shredded cheese (cheddar or a Mexican blend work great)
¼ cup parmesan cheese
¼ tsp black pepper
½ tsp garlic powder
¼ tsp paprika
1 fresh sweet onion (bulb only), really finely chopped

  • Place shredded potatoes and ½ tsp salt into a colander. Mix well to coat the potatoes.  Allow them to sit for 45 minutes to an hour.  Liquid will drain from the potatoes so place a plate or bowl under the colander to catch it.
  • Press the potatoes down to remove as much liquid as possible. Then transfer to a cheese cloth or nut milk bag.  Squeeze to remove any remaining liquid.  You should be left with about 2-2 ½ cups of potatoes.
  • In a small bowl, lightly beat the eggs. Set aside.

  • In a medium bowl, combine the flour, shredded cheese, parmesan cheese, remaining ½ tsp salt, black pepper, garlic powder, and paprika.
  • In a large bowl, combine the potatoes, eggs, and onions. Mix well to evenly distribute all ingredients.  Then add the flour mixture.  Stir until all ingredients are well combined.
  • Preheat the oven to 425°
  • Divide the mixture into ½ cup portions. You should get either 4 or 5 portions.
  • Line two sheet pans with parchment paper and then spray with cooking oil.

  • Roll out each portion of mixture between two sheets of wax paper. You can also use a tortilla press.  You want the dough to be about ¼ of an inch thick.  Remove the top sheet of wax paper and flip the wrap onto the sheet pan.  Do this for each portion of dough.

  • Cook the wraps for 15-18 minutes. The wraps should be lightly browned when done.

  • You can serve immediately or store in the fridge in an airtight container or Ziplock bag for a few days. The wraps can also be frozen by placing between wax paper in a large Ziplock bag.

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

20 Jun

Posted at 10:06h in Recipes by
0 Likes

Vegetable fritters are a simple and delicious way to use lots of fresh produce from the farm.  They are great as a side for any meal or as a healthy full-flavored snack. Serve with sour cream or use fresh herbs and a little lime juice mixed in with yogurt for a delicious dip.

Veggie Fritters

Ingredients:
1 cup new potatoes, shredded
2 cups summer squash, shredded
1 cup broccoli, finely chopped
3 garlic scapes, finely chopped
3 scallions, finely chopped
3-4 Tbsp olive or avocado oil
1 Tbsp fresh herbs, finely chopped
½ cup flour
¾ tsp sea salt
¼ tsp black pepper
2 eggs, lightly beaten
4 Tbsp butter
Garnish- sour cream and chopped scallions

  • Prepare all the vegetables. Shred or finely chop.
  • Remove excess water from the shredded potatoes and summer squash by placing them between paper towels. Press out as much water as you can.  You can also use a nut milk bag for this step.

  • Place oil in large frying pan. Heat to medium heat and then turn down to low.
  • Add broccoli, garlic scapes, and scallions to the pan. Cover and sauté for 2 minutes.  Stir frequently.
  • Add potatoes and summer squash. Mix well, cover, and sauté for an additional 3 minutes.
  • Remove cooked vegetables from the pan and place in medium bowl. Allow vegetables to cool to room temperature.  If you want to speed up this process, place the bowl in the fridge or freezer.

  • In a small bowl, mix the fresh herbs, flour, salt, and pepper. Once the cooked vegetables are cooled, add the flour mixture and eggs.  Mix well to fully combine all ingredients.
  • Heat butter in large frying pan. Scoop ¼ cup of batter (an ice cream scoop works great) and place in pan.

  • Flatten with spatula.  You should fit about 4 fritters at a time.  Cook about 2-3 minutes per side on medium low heat.  The fritters should be golden brown on both sides.
  • Place cooked fritters on paper towel lined plate.
  • Serve fritters hot or cold. Garnish with a dollop of sour cream and a few chopped scallions.

  • You can store cooked fritters in the fridge for a few days or you can freeze them.

*You can also bake the fritters in the oven (425°F for about 15-20 minutes) or air fry them (400°F for 8-10 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

 

13 Jun

Posted at 10:21h in Recipes by
0 Likes

Sautéing greens is a simple and easy way to create a delicious side dish for any meal. It’s a great skill to master if you want to get the most out of seasonal eating and enjoying the nutritious benefits of leafy greens like kale, chard, escarole and spinach as well as the tops of roots like beets, radishes, turnips and kohlrabi.  Sautéed greens pair well with breakfast dishes like eggs or as a side for almost any grilled protein.

Simple Sautéed Greens

Ingredients:
3 Tbsp avocado or olive oil
¼ cup garlic scapes, finely chopped
1 cup scallions, chopped into ¼ inch pieces
6 cups greens, chopped (kale, escarole, radish greens, etc.)
½ tsp sea salt
¼ tsp black pepper

  • Add oil to skillet and allow to heat up (medium low heat).
  • Add garlic scapes and scallions to pan, with a pinch of the salt. Sauté for 2 minutes until lightly sizzling and fragrant.

  • Place chopped greens in a colander, rinse, and add greens to sauté pan while still slightly damp. Mix well while cooking so that all of the greens cook evenly.
  • Cook approximately 6-7 minutes or until the greens reach desired tenderness (don’t overcook- you can always remove from heat and put a lid on to cook for a few more minutes if needed.)
  • Season with remaining salt and pepper to taste.
  • Serve immediately.

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

 

06 Jun

Posted at 09:40h in Recipes by
0 Likes

Scallions are a member of the Allium family, which includes garlic, onions, leeks, and shallots. With a mild onion flavor, scallions are an amazing addition to any recipe. They’re mild enough to be eaten raw or slightly cooked, which preserves their crisp texture, easy to dehydrate, and also to pickle. Combining these with fresh dill and a little green garlic or garlic scapes, creates a delicious “pickle”, great for topping sandwiches, burgers, tacos, eggs and even salads.

Pickled Scallions

Ingredients:
About ½ bunch scallions
1 Tbsp fresh dill, finely chopped
1 green garlic bulb, finely chopped
½ cup water
½ cup white vinegar
½ tsp sea salt
1 tsp honey

  • Grab a glass jar with a lid. I used an 8-ounce jar with a wide rim.
  • Clean scallions and slice into lengths that will fit upright into the jar. You will want to cut them about ½ inch shorter than the height of the jar.  You can also simply chop the scallions into ½ inch pieces.

  • Place the finely chopped dill and green garlic into the bottom of the jar. Then place the scallions in.  Use enough scallions to fill the jar up.

  • In a small saucepan, combine the water, vinegar, salt, and honey. Heat to a light boil and stir until the salt and honey are dissolved.
  • Remove the brine from heat. Slowly pour it over the scallions.
  • The liquid should fully cover the scallions. Cover the jar and refrigerate for a couple of hours.

  • Enjoy these pickled scallions on avocado toast, on top of burgers or sandwiches, or simply as a garnish on salads. They would also make a great addition to a charcuterie platter or on top of eggs.

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

30 May

Posted at 10:01h in Recipes by
0 Likes

Fresh picked, juicy, red strawberries pair perfectly with fresh mint- both in season right now.  The flavors of the mint and berries blend to produce a delicious pudding that can be served as either a snack or as a dessert.

Strawberry Mint Chia Pudding

Ingredients:
1 cup milk*
4 sprigs of fresh mint (any variety), about 2 inches in length
1 tsp vanilla extract
4 Tbsp maple syrup
Pinch sea salt
1 ½ cups fresh strawberries, chopped
½ cup chia seeds

  • Remove the leaves from the mint sprigs. You should end up with about 20-25 mint leaves.
  • Place the milk and the mint leaves in a glass container with lid. Make sure the leaves are submerged and refrigerate for at least 8 hours.
  • After at least 8 hours, strain out the mint leaves.
  • Place the milk, vanilla, maple syrup, sea salt, and strawberries into a blender. Blend until well combined and strawberries are broken down.
  • Place mixture into a medium bowl and mix in the chia seeds. Refrigerate for at least 6 hours.
  • Serve as is or top with fresh mint, fresh strawberry slices, and/or mint whipped cream (recipe below).
  • Store chia pudding in the refrigerator for up to a week.
  • Enjoy!

*You can use cow’s milk or any other variety of milk alternative (almond, coconut, etc).

Mint Whipped Cream–

Ingredients:
1 cup heavy cream
4 sprigs of fresh mint (any variety), about 2 inches in length
1 Tbsp sweetener of choice (honey, maple syrup, powdered sugar, etc)
½ tsp vanilla extract

  • Remove the leaves from the mint sprigs. Place mint leaves and heavy cream in glass container with lid.  Make sure all leaves are submerged and refrigerate for at least 8 hours.
  • After 8 hours, strain out the mint leaves.
  • Using a stand mixer or a hand mixer, whip the heavy cream. This will take a few minutes.  Once it begins to thicken, add sweetener and vanilla.  Mix well until you get a nice thick whipped consistency.
  • Store in the fridge 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

23 May

Posted at 07:55h in Recipes by
1 Like

The 2024 CSA season has officially begun.  This recipe combines the bok choy, scallions, and parsley from this week’s bounty into a simple spring soup.  Enjoy the wonderful farm fresh flavors in this easy dish.

Spring Ramen Cups

Ingredients:
2 bricks ramen noodles*
1 cup bok choy, finely chopped
¼ cup scallions, finely chopped
2 tsp parsley, finely chopped
½ cup Primordia Farms oyster mushrooms, chopped
4 cups vegetable broth**

Seasoning-
½ tsp garlic powder
½ tsp onion powder
1/8 tsp black pepper
¼ tsp sea salt
1/8 tsp ground ginger
2 pinches cayenne pepper

  • This recipe makes either four 8-ounce jars or two 16-ounce jars. Gather the jars you are using and place on the counter.
  • Place the ramen bricks in a plastic bag and seal. Use a wooden spoon or wooden mallet to hammer them and break them up.
  • Divide the ramen, bok choy, scallions, parsley and mushrooms between the jars.
  • In a small bowl, combine the seasoning ingredients. Divide the seasoning into each jar.
  • In a medium pot, heat the vegetable broth. Once the broth comes to a rolling boil, remove from heat and pour it into each jar.   Allow the jars to sit for 5-6 minutes and then serve.
  • Enjoy!

*You can use regular ramen noodles or rice ramen.  They even make rice vermicelli.  If you prefer your noodles well cooked, you will want to precook them before you assemble the cups.

**You can use store bought vegetable broth or make your own using this recipe: Slow Cooker Vegetable Broth and Easy Veggie Soup – Blooming Glen Farm

 

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

02 Nov

Posted at 07:49h in Recipes by
0 Likes

This week’s farm bounty is full of the perfect ingredients for a “hash”.  Combine the tender brussels sprouts with the farm fresh sweet potatoes, onions, and garlic for a side dish that is perfect for any time of day- breakfast, lunch, or dinner.

Brussels Sprout Sweet Potato Hash

Ingredients:
½ lb brussels sprouts (about 2 cups)
1 large sweet potato (about 2 cups)
3 small sweet onions
3 cloves garlic
3 Tbsp olive oil
1 Tbsp maple syrup
1 tsp sea salt
½ tsp black pepper
½ lb fully cooked ham, cut into ½ inch pieces*
Optional garnish- fresh herbs, finely chopped

  • Prepare vegetables.
    • Brussels Sprouts- clean and peel outside layers off. For small brussels, leave whole.  For medium ones, cut in half.  For larger ones, cut into fourths.
    • Sweet Potato- peel and cut into ½ inch pieces.
    • Sweet Onions- peel and cut into eighths.
    • Garlic- peel and leave whole.
  • Preheat oven to 425°F.
  • Combine brussels sprouts, sweet potato, onions, garlic, oil, maple syrup, salt, pepper, and ham in a large bowl. Toss to combine everything.
  • Place mixture on baking sheet in a single layer.

  • Roast for 25-30 minutes, mixing once halfway through baking time.
  • After the vegetables are done roasting, remove the garlic cloves and chop. Add them back into the roasted vegetables and mix.
  • Garnish with freshly chopped herbs of choice (optional) and serve immediately.
  • Enjoy!

*You can leave the ham out for a meatless dish.  You can also sub the ham for bacon (fully cooked and chopped), but this should be added after cooking the vegetables.

 

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 Oct

Posted at 09:08h in Recipes by
1 Like

Sweet potatoes are jam packed with nutrients and vitamins.  They can be roasted, boiled, grilled, or fried and served at any meal.  I love creating recipes that are a little different and use the farm produce in ways we wouldn’t normally think of.  This recipe does just that by using the sweet potatoes in a cookie- not one that is super sweet, but definitely one that is full of flavor.  They would be perfect for on the go breakfasts or a healthy snack after school or work.

Sweet Potato Oatmeal Cookies

Ingredients:
1 large sweet potato
Pinch sea salt
¼ cup butter, melted
1/3 cup maple syrup
2 eggs
1 tsp vanilla
½ cup all-purpose flour
1 ½ cups Morganics Family Farm oats
½ tsp baking soda
½ tsp cinnamon
¼ tsp sea salt
1/8 tsp nutmeg
5 medjool dates, finely chopped (optional)*

  • Peel and dice sweet potato into ¼ inch pieces. Place sweet potato cubes in a medium pot with enough water to cover by at least an inch.  Add a pinch of salt.  Bring to a boil.  Reduce to medium heat and cook until tender, about 18-20 minutes.

  • Once sweet potatoes are done, drain and place in a medium bowl. Mash until texture is smooth.  Allow to cool to room temperature.
  • Combine ½ cup sweet potato puree, butter, maple syrup, eggs, and vanilla in large bowl. Mix well. (Freeze any extra sweet potato puree for another time.)

  • In a medium bowl, combine flour, oats, baking soda, cinnamon, sea salt, and nutmeg.
  • Slowly add dry mixture into the sweet potato mixture. If adding dates, do that now.  Once well combined, let the batter sit for 10 minutes.
  • While batter is sitting, preheat oven to 350°F.
  • Drop batter onto a cookie sheet a tablespoon at a time. You will get about 2 dozen cookies.

  • Bake for 10-12 minutes.
  • Enjoy these warm or cooled!
  • Store in an airtight container for up to a week. You may also freeze.

*Adding the dates to this recipe, adds additional sweetness and texture.  If you prefer a cookie that is more savory, try the recipe without first, as the sweet potatoes and maple syrup add their own sweetness alone.

 

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 Oct

Posted at 08:54h in Recipes by
0 Likes

Quick and easy side dish recipes are great to have on hand.  Ones that incorporate several seasonal ingredients are even better. This recipe features fresh celeriac, a knobby root that has an earthy celery flavor that pairs well with carrots, hakurei turnips and sweet onions in a delicious slaw.

Celeriac Slaw

Ingredients:
1 celeriac
½ bunch of carrots (about 6 oz)
1-2 turnips
1 small sweet onion
1 lime, juiced and zested
3 Tbsp olive oil
2 Tbsp toasted sesame oil
3 Tbsp apple cider vinegar
1 Tbsp honey
¾ tsp sea salt
¼ tsp black pepper
1-2 Tbsp sesame seeds, black or white

  • Prepare the following ingredients.
    • Celeriac- peel and cut into fourths
    • Carrots- scrub and cut off tops
    • Turnips- scrub and cut off tops
    • Sweet onion- peel and cut in half

  • In a medium bowl, shred celeriac, carrots, turnips, and sweet onion.
  • In a small bowl, combine lime juice, lime zest, olive oil, sesame oil, apple cider vinegar, honey, salt, and pepper. Whisk to combine.

  • Add dressing and sesame seeds to the shredded vegetables. Mix well.
  • Chill for at least 15-30 minutes before serving.
  • 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