Author: bloomingglenfarm

We woke to a frosty winterscape Monday morning, with the low temperature dipping down into the mid 20’s. It is always with mixed emotions we greet this time of year. There is a certain relief to see the page turn on the season, to think about planning and improving and moving into a less physically demanding time on the farm. It is with barely stifled glee that we gaze on the skeletal remains of the weeds we have battled all summer, but bittersweet to see the end to the peppers and tomatoes that have been tenuously holding on for the past few weeks. And I was a bit choked up to see my beautiful dahlias, even in the hoop house, smoked by the cold. Sigh.


Despite the freeze warning proclaiming direly “the growing season is ending” the reality is there are many cold tolerant vegetables still in the ground, still being harvested. Though it is true that most of their growing is done, there is plenty of abundance to come. The leafy greens will be sweeter- their natural defense mechanism against the cold converts starches to sugars.

2015 May11

Tom and I noticed the sweeter flavor significantly in our sautéed raab for dinner last night. You can expect the same in the roots- beets, turnips, carrots and radishes, and in crops like leeks, broccoli, and brussel sprouts.

10/20/15, CSA share #21, on-farm week A.

10/20/15, CSA share #21, on-farm week A.

Certain crops have been harvested already and are in warmer protected storage: the winter squash, sweet potatoes, potatoes and celeriac. Our ginger was moved to the heated greenhouse- and will be coming up in the CSA share (along with popcorn), and will continue to be at the farmers markets.

It was quite the monumental effort from our crew last Friday, with everyone chipping in to row cover or harvest anything that we thought might perish in the cold. They all worked well into the evening, with tractor headlights guiding the way. It was easier to face Monday morning, knowing that we had done all we could, and it was out of our hands.


This week saw the first harvest of the winter radishes: the black radish, green meat radish and watermelon radish. The black Spanish radish is popular in Eastern European countries, has a black skin, ivory flesh and a dryish texture with a pungent earthy flavor. High in Vitamin C it also touted for its medicinal properties. It can be grated raw to use as you would horseradish, or roasted. The green meat radish is a unique green fleshed Asian radish. It is similar to its close cousin, the larger white daikon. An excellent keeper, it is good eaten raw, cooked or pickled. The watermelon radish, so named because of its bright pink interior and greenish rind, is beautiful in a raw salad, but can also be roasted, pickled, or sautéed. Milder than most radishes, it is slightly sweet with a nice crisp bite when eaten raw.

Please note, the last on-farm pick-up week for the CSA is week #24 (half shares week B and all full shares), Tuesday Nov. 10 and Thursday the 12th. If you are an on-farm half share pick-up week A, your last week is Nov. 3rd or 5th. The last delivery for the 22 week boxed delivery shares will be on Wednesday Nov. 4th.

We will be offering a limited number of boxed Thanksgiving shares for pick-up at the farm on Tuesday Nov. 24th- ordering, pricing and payment instructions will be emailed out next week.

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner.  Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is entering its 10th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

A flurry of floating row covers have been unfurled on the farm in masses of white waves. The focus on the farm this week has been prep for the coming cold snap headed our way this weekend. It is typically around October 10th that we see our first few light frosts, but the forecast is calling for temperatures dipping down to 28 degrees Sunday night. This is quite a freeze and cause for some alarm, so we shifted our efforts to laying hoops and row covers over all our tender greens. Swiss chard, herbs, broccoli raab, arugula, lettuces, escarole, fennel, carrots, hakurei turnips, and beets are all tucked in under their cozy covers.


Though the roots of the carrots, turnips and beets will survive, we want to save their green tops from being smoked in the cold. We dug the last of our sweet potatoes and will be harvesting all the celeriac this week. Both these crops were in the CSA share, along with our favorite, kabocha squash. Don’t put this squash on your porch for decoration- it is too delicious to miss out on! It is a very sweet thick dry squash, one of our favorites to enjoy oven roasted, scooped out and mashed.

10/13/15, on-farm CSA share #20, week B

10/13/15, on-farm CSA share #20, week B

The harvest festival on Sunday was a wonderful event- it was a perfect fall day, with a few hundred people in attendance. Twenty-four pies were entered in our 6th annual pie bake-off, the most entries ever! Sing a song of sixpence, A pocket full of rye, Four and twenty blackbirds, Baked in a pie!

The people's choice trophy, to be kept for one year and then passed on to the next winner.

The people’s choice trophy, to be kept for one year and then passed on to the next winner.

Over 100 people tasted the delectable entries and cast their votes. The three winning pies in the people choice category, as well as the three judges winner’s will be featured in another blog post coming soon, complete with recipes just in time for your holiday baking!

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The harvest festival was a celebration of all things veggie. Pumpkins were decorated, veggie tattoos applied, and scarecrows made.

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2015 May9

Goose Creek Pioneers kept up a steady jam of bluegrass music, entertaining young and old alike, while a steady stream of wagon rides took folks on a looping tour of the back forty, followed by a delicious potluck feast. It was a wonderful community celebration- thank you all for attending!

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Katia McGuirk unveiled her beautiful gift to the garden- a little free farm library. The next time you are at the farm, please take a moment and visit it in the discovery garden. It is truly a magical addition, stocked with mostly children’s nature and garden themed books as well as a few adult selections. Book donations are very welcome! For those who are unfamiliar, you can borrow a book from the little free library, and either return it to us, or to another little free library. There are tons in Doylestown, thanks to the efforts of my friend Marlene Pray- who inspired the idea. There is a lovely facebook page with a map and information on the little free libraries located in and around Doylestown. We are looking forward to registering ours on the official free library site. Thank you Katia- you are a blessing to this farm!

2015 May10

Post and photos* by Tricia Borneman, Blooming Glen farmer and co-owner. Additional photos contributed by Vanessa Lassin (of Vanessa Lassin Photography), Katia McGuirk, and Cheryl Gilmore. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is entering its 10th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

Rain and cool weather- just what our fall crops ordered. How quickly the farm greens up with a little extra moisture. Not that we haven’t been irrigating, but there is nothing like a good rain after weeks and weeks of dry. Hopefully the upcoming hurricane will spare our area the worst of the downpours. Earlier in the week before the rain fell, our farm crew scrambled to get our sweet potatoes and more field potatoes harvested while also fulfilling our regular harvest commitments, picking fall crops like broccoli and fennel, pictured below.

2015 May8

The sweet potatoes are a little berserker- 11 pounds was the largest one we came across. What do you do with an 11 pound sweet potato??  Yields were high, but cosmetically they are not perfect- unfortunately the exterior skin is affected by scurf. Scurf is caused by the soil borne fungus monilochaetes infuscans which grows on the surface of the sweet potato tuber. The diseased areas are grayish-brown to purplish black and are only skin-deep.  This does not in any way affect edibility or the interior look or flavor- in fact our sweet potatoes are an incredible vibrant orange inside with a sweet and delicious taste- after curing for 10 days in the warm greenhouse, we will begin to sell and distribute them.


Scurf does however decrease the marketability of the sweet potatoes (they don’t look pretty), and can cause them to lose quality faster in storage. Typically conventional growers will turn to fungicides as a preventative, which is not a tool we will use as organic growers. Crop rotation and clean sweet potato slip sourcing have not made any difference for us, and supposedly scurf is worse in soils that are heavy, with not so great drainage, and high in organic matter (that’s our farm). We will continue to research this issue, and hopefully find a solution (other than growing them on some light sandy Jersey soil!). Until then, don’t judge a book by its cover, or sweet potato by its skin color.

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9/29/15, on-farm CSA share #18, week B

The summer crops are truly winding down- the last of the tomatoes and sweet peppers and flowers are in this week’s share. We hope you are enjoying the transition to fall as much as we are. I personally love the return to making soups every week and roasting roots in the oven- the hakurei turnips can be eaten raw, especially those grown in the spring, but this time of year I prefer them oven roasted. Delicious!

With the  change of the season, the cacophony of cicadas in the trees have segued to the chirping of tree frogs. I was lucky to spot this little guy all nestled in the crook of our pear tree. To the right is a picture of a praying mantis on a large sunflower stalk, another lovely sign of health in the garden.

2015 May7

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is entering its 10th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

Save the date! Sunday, October 11th at 3pm is our annual fall harvest festival at Blooming Glen Farm! Activities and festivities begin at 3pm, community potluck will begin @5:30pm and go until dark.  Join us to celebrate a season of farm fresh food and community connections.

From 3-5 pm, join us for wagon rides, garlic seed social, potato sac races, pumpkin decorating, scarecrow making and more!


Dance along to live music by local bluegrass favorite, Goose Creek Pioneers. Sip locally roasted coffee from The Coffee Scoop. Line up to vote in our annual pie bake-off!

**We are still looking for pie entries- the more the merrier, and no experience necessary. Pies will be entered to win both the popular and judges vote. The winner of the popular vote will receive the large pie trophy to enjoy and display for one year (Stanley cup style!). The judges vote winner will also receive a special prize (and major bragging rights!). Email us if you are interested in entering (or volunteering to serve samples), or sign-up in the CSA distribution room.

2015 pie bake-off winners of the people's choice vote!

2015 pie bake-off winners of the people’s popular vote!

At this year’s festival, our artist in residence, mosaic tile goddess Katia McGuirk will be leading a clay loom craft at the festival- we love her community art projects! (We are seeking yarn donations for this activity). We will also be unveiling her newest creation- a little free farm library! We are so excited for this addition to the farm. This beautiful creation will live nestled in the discovery garden. Help us stock it with children’s themed nature and garden books- donations accepted in the CSA room. Bring a book to the festival to swap, and join us for story time in the garden with Lauri @4pm. We are also super thrilled that local illustrator and nature writer Kim Kurki, author of the beautiful National Wildlife Federation’s World of Birds: A Beginner’s Guide will be here with her books for sale, as well as her inspirational nature display and a lovely hands-on craft.

Bring a potluck dish to share for the community potluck (seriously folks, with this group of food lovers, you can guarantee this will be one of the best potlucks you will ever attend), as well as all your picnic needs- aka plates, utensils, beverages, picnic blankets, etc.

Fall Fest 2012

Harvest Festival 2012

Volunteers are needed to help with the various crafts and activities, and pie entries wanted for the pie bake-off! Please (pretty please) sign up in the distribution room. Help us make this an awesome celebration- we can’t do it alone! (Just a reminder that the actual farm season goes into November, so this is not the end by any means! Your CSA pick-up will continue, as will the farmers markets we attend.) We hope all our CSA members and loyal farmers market customers and their friends and families will join us on October 11th at 3 pm! This is a sunshine event only, and it will be cancelled if the forecast calls for steady heavy rain. Check our facebook page the weekend of, if in doubt. Hope to see you there!

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is entering its 10th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

Today we welcome the autumnal equinox. We woke to a chill in the morning air, and despite the warmth of the midday sun, we know that the length of daylight will gradually decrease as the months move us closer to winter. It is a wonderful time to be a farmer- the pace is slower and less frantic than the spring and summer months. Though there is still almost two more months of CSA and markets left, and a sizeable to-do list, the work load is more pleasant, to match the temperature outside.

The harvest is gradually moving away from summer crops into fall greens and roots. My kitchen is cool enough now to enjoy the oven at full blast, and the warm sweet smell of roasting winter squash mirrors the change in seasons.

9/22/15, CSA on-farm share #17, week A.

9/22/15, CSA on-farm share #17, week A.

This weekend was a busy one for us, in addition to our regular farmers markets, we did the wedding flowers for the daughter of our dear farmer friends and mentors. It was a beautiful experience, and a side of the farm we hope to continue exploring and slowly growing.


On Sunday we hosted Outstanding In the Field for the 5th year. The table was set way out in the back field on the ground we have just opened up this season (the farthest corner of the farm you can find!).


We led a farm tour/hike of over 200 people, half of which strolled through our beautiful field of fennel, tasting and admiring the ferny fronds blowing in the breeze- what a site to see all those folks amongst the knee high plants. The tour ended at the long table, nestled amongst broccoli and celery.

Chef Lee and his crew from Bolete Restaurant in Bethlehem cooked a fantastic dinner, under the open sky, navigating some tricky logistics, and pairing the meal with some of the best local wine I’ve tasted, from Galen Glen Winery.

With the equinox and the change from summer to autumn, it seemed only appropriate to include a poem from Mary Oliver.

Lines Written in the Days of Growing Darkness

Every year we have been
witness to it: how the
world descends

into a rich mash, in order that
it may resume.
And therefore
who would cry out

to the petals on the ground
to stay,
knowing as we must,
how the vivacity of what was is married

to the vitality of what will be?
I don’t say
it’s easy, but
what else will do

if the love one claims to have for the world
be true?

So let us go on, cheerfully enough,
this and every crisping day,

though the sun be swinging east,
and the ponds be cold and black,
and the sweets of the year be doomed.

~ Mary Oliver

Post and *photos by Tricia Borneman, Blooming Glen farmer and co-owner. *Additional wedding photos by Jesse Dornstreich. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is entering its 10th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

Just when we thought it couldn’t get any hotter, it did. Our unofficial observation is that these past few days have been the hottest of the summer yet. The lawn is crispy brown and dry, the summer crops are winding down and the fall crops are looking pretty sad, and our steady irrigation continues. Pretty similar story as last week!

Hopefully the rain on the horizon will not all fall in a fast downpour (slow and steady would be great!). Exacerbating our struggles with the heat, the “new” refrigerated box truck is in the shop awaiting parts, resulting in the unpopular farm dance known as the cooler shuffle.

9/8/15, on-farm CSA share #15, week A

9/8/15, on-farm CSA share #15, week A

With rain in sight we spent Tuesday afternoon harvesting our popcorn crop. Though we grew the same variety as last year, the plants are taller this season, so we were unable to use the conveyor belt- it was all harvested by hand. Our crew hung in there through the heat, working steadily down the narrow tunnels created by the dry crackling corn plants. The next step will be to get the beautiful kernels off the cobs. I see a volunteer work day on the horizon 😉



Today our goal is to plant 10,000 strawberry plugs. All in a days work, right?!


We treat our strawberries as annuals and replant them every fall. This makes it easier to rotate where they grow, and better manage disease, pest and weed pressure organically.

strawbs for 2016

Hot peppers are still abundant in the share this week. The following photo should help you identify the varieties. Large box shares beware- you have poblano peppers (mildly hot) – not to be confused with green bell peppers (no heat at all!), as well as an assortment of other colorful tiny but very very hot peppers, and the larger sweet Italian peppers (sweet! not hot). We made a whole batch of pickled hot peppers last weekend- recipe here from a previous blog post.

**A special note for boxed share members picking up at the YARDLEY delivery site. Pick-up at the Congregation Beth El site only for Wednesday Sept 23rd will be rescheduled for Thursday Sept. 24th (same hours) due to Yom Kippur. We thank you for your understanding and apologize for any inconvenience.

hot peppers

Post and *photos by Tricia Borneman, Blooming Glen farmer and co-owner. *Corn photos by Justin Seelaus. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is entering its 10th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

As the calendar flips to September, the weather is challenging our reserves. It’s crazy hot and extremely dry, which means the alarm goes off around 2 am, to switch irrigation somewhere on the farm.

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We are irrigating as much as possible, running drip all day long, and overhead sprinklers in the mornings and evenings.


Despite our best efforts we are still seeing certain crops suffer- the lettuce is bolting very quickly (bolting is when the plant goes to flower, a result of stress signaling to quick, make seeds!). Plantings of arugula and spinach have wilted and died from the heat, despite watering and attention. We are trying to baby our fall crops through to cooler weather- though relief does not seem in the near forecast. It is just too stinking hot.

9/1/15, on farm CSA share week B #14

9/1/15, on farm CSA share week B #14

In the meantime, we are getting fields that are finished for the season ready for cover crops. This means pulling plastic and drip tape up, discing the fields and prepping them for seeding some combination of oats, clover, rye and hairy vetch to name just a few. Cover crops help prevent erosion, increase organic matter, and improve soil tilth. What cover crops we choose to sow has to do with what will be planted there next season, as well as what the specific needs may be for that area of the farm.

Twenty more days until the equinox and the official start of autumn. Let’s hope that summer gives us some relief well before then.

August's super moon, or the full "corn moon" , rising over our popcorn planting.

August’s super moon, or the full “corn moon”, rising over our popcorn planting.

Post and *photos by Tricia Borneman, Blooming Glen farmer and co-owner. *Irrigation photos by Justin Seelaus; this week’s share photo by Megan Clymer. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is entering its 10th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community. Tricia is passionate about food, art and nature and the intersection and expression of all three.

These are the weeks where we are starting to really feel the affects of the early summer continual rainstorms. With all this warm dry weather it can be easy to forget that there was a period of 6 weeks or so where it poured every few days. We are feeling it now in a gap in our tomatoes- the first plantings are finished due to disease issues from too much water. Hopefully it will be just a few weeks more until our next planting comes on. In the meanwhile plum tomatoes are in the share for this week- delicious as sauce of course, or even in sautés, but my favorite is to oven roast them, slowly at a low heat to really deepen the flavor.

8/25/15, CSA on farm share #13, week A.

8/25/15, CSA on farm share #13, week A.

The peppers are filling any gaps left by the tomatoes. Bulk sweet peppers are available for purchase- these are so easy to freeze- just slice them in strips and lay them out on cookie trays in your freezer. Then they can be scooped up into freezer bags for the winter. You can dice them frozen into winter soups and sautés- or my daughter likes them right out of the freezer as a snack.


As a reflection of the harvest, our house has been enjoying stuffed peppers pretty regularly. I cook up some farro, my new favorite grain (it takes only 15 min, and has a delicious nutty flavor with a bit more texture than rice. It really holds up well which makes it perfect for stuffing peppers with). While the grain is cooking, sauté some diced veggies like onions, squash, eggplant, tomatillos, tomatoes- whatever you have on hand, then toss it all together with a handful of chopped fresh herbs. Cut the tops off some poblano peppers, and some sweet frying peppers- wow- the orange ones are really the best!- and roast them at 400 on a baking sheet for about 20-30 min. So good with a salad or a sautéed green.

This week is the last of the melons and sweet corn- a perfect way to wrap up August. It’s that time to really savor the flavors of summer as cooler weather approaches. Speaking of fall greens- kale and collards are back on the scene next week- hooray! The leeks, cabbages and sweet potatoes are coming along nicely. Our direct sown fall roots are up and growing- winter radishes, turnips, beets and carrots- and are all being irrigated steadily by Justin.


**Just a reminder that now that we have a smaller field crew as our college and high school help heads back to school, we need every minute until 1pm to be ready with your CSA share on pick-up days. Please hold off entering the distribution room until 1pm. Also, please remember that the farm is closed on Sundays. Thank you for your understanding!

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is entering its 10th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community. Tricia is passionate about food, art and nature and the intersection and expression of all three.

We were getting complacent- it was starting to feel like fall for a minute. Not the case, for mid-August’s soaring temperatures reminded us otherwise. It’s been a hot one on the farm. There’s nothing better than a sweet juicy watermelon on a hot steamy day- and we’ve been harvesting watermelons steadily the past few weeks. The share this week includes a choice of a red or orange watermelon or a cantaloupe. I personally am in love with the orange watermelons, called new orchid- they are sweet and fleshy with minimal seeds and a depth of flavor, and unlike the yellow watermelons, these grow to a nice size (though not as large as some of the whopping red ones). We’ll be growing more of those next season for sure.

The first of the sweet Italian peppers have arrived. We love these peppers for both their flavor and their prolific harvest. They make a great snack enjoyed raw, or sautéed with other veggies like onions, tomatoes, and tomatillos (toss this sauté with fresh herbs and top your roasted spaghetti squash for a delicious dinner).

8/18/15, on-farm share #12 (week B).

8/18/15, on-farm share #12 (week B).

In the next few weeks our farm crew starts to diminish in size as our high school and college students head back to school. We will miss their energy and added enthusiasm (especially on Fridays when we harvest and pack for three farmers markets!).

Getting ready for our weekly team meeting.

Getting ready for our weekly team meeting.

Thank you Byron, Emma, Daniel, Robbie, and Spencer, as well as Mr. Grace, our resident fourth grade teacher. It’s always a rough couple of weeks as we adjust to less hands on the farm, but we’re so grateful for your hard work and dedication this summer!

Spencer and Byron planting cilantro.

Spencer and Byron planting cilantro.

Save the Date! Blooming Glen Farm’s annual Harvest Fest is coming up in October. This year’s farm gathering is on Sunday, October 11, at 3pm, community potluck at 5:30pm (that’s Columbus Day weekend). Start planning your winning pie entry for the annual pie bake-off contest! More details to come. We hope you’ll join us to celebrate another bountiful season of good food and community connections.

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is entering its 10th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community. Tricia is passionate about food, art and nature and the intersection and expression of all three.

P1016490 smWell, maybe not 100 ways… but spaghetti squash is so incredibly easy to prepare and so versatile, I bet we could think of 100 ways pretty quickly!  Spaghetti squash can be served as a simple side dish or as a flavorful full meal, and although I won’t list exactly 100 ways to eat it here, the preparation possibilities are truly endless. 

Nutritionally speaking, spaghetti squash is most notable for its high fiber and vitamin C content. The heart- and belly-healthy fiber found in this squash not only promotes cardiovascular health, but also helps maintain blood sugar levels and keeps us feeling full longer. Vitamin C is a powerful antioxidant that plays a role in everything from boosting our immune systems to protecting our skin.

Use the basic roasted squash recipe below as a starting point, then try out the side or main dishes listed, or experiment by using your own favorite flavors.

Spaghetti Squash 100 Ways

P1016492 smBasic roasted spaghetti squash: Preheat over to 400-degrees. Cut squash in half, lengthwise. Scoop out the seeds with a spoon, being careful not to dig into the flesh of the squash. Place squash halves on a baking sheet or in a baking dish, cut side down. Put a little water on the pan, enough to just cover the cut ends of the squash. Bake for 30-45 minutes (smaller squash will cook more quickly), until squash is tender and a fork can easily pierce through the skin/peel and flesh. Remove the squash flesh by scraping a fork lengthwise across the inside of each half. Toss squash with a little oil or butter, salt and pepper.

You can also microwave spaghetti squash: Pierce squash all over with a fork or paring knife. Place in microwave and cook for 10-15 minutes, until squash is tender and a fork can easily pierce through the skin/peel and flesh.

As a simple side, toss above-cooked squash noodles with:

  • Lemon zest and chopped fresh herbs
  • Chopped tomatoes and garlic
  • Tomato sauce and nutritional yeast or Parmesan cheese
  • Capers, lemon, and parsley
  • Butter and scallions

As a main dish:

Grapeseed oil
1/3 cup onions, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 cup black beans
1 cup tomatoes, chopped
1 cup peppers, chopped
1/2 cup tomatillos, chopped
Toppings: shredded lettuce, sour cream, salsa, crushed tortilla chips, shredded cheddar cheese
Method: Heat a large pot with oil, sauté onion, garlic, chili powder and beans until everything is tender and heated through. Add tomatoes, peppers, and tomatillos and cook ~5-7 minutes minutes, until peppers are just tender. Add squash and combine well. Serve immediately with toppings.

Buffalo and Blue Cheese
Grapeseed oil
1/3 cup green onions, chopped
2 cloves garlic, minced
1 cup chickpeas, or mock chicken, shredded or chopped
1 cup carrots, shredded
1 cup cabbage, shredded
1/2-1 cup wing sauce
Toppings: green onion, chopped celery, blue cheese crumbles
Method: Heat a large pot with oil, sauté onion, garlic, and chicken until everything is tender and heated through. Add carrots and cabbage and cook ~3-4 minutes, until crisp tender. Add squash and combine well. Toss with hot sauce, adjusting amount to desired spiciness. Serve immediately with toppings.

Pad Thai
Grapeseed oil
1/3 cup green onions, chopped
1 cup cubed tofu (baked tofu works great)
1 cup bean sprouts
1 cup carrots, shredded
Whisk together sauce ingredients:
3 tablespoons tamari sauce
3 tablespoons rice vinegar
3 tablespoons orange juice
3 tablespoons lime juice
2 tablespoons light brown sugar
3 clove garlic, minced
1/2 teaspoon red pepper flakes
Toppings: chopped green onions, chopped peanuts, sesame seeds, sriracha sauce
Method: Heat a large pot with oil, sauté onion and tofu cooked/heated through; cooking time depends on whether you’re using raw or baked tofu. Add sprouts, carrots, and half the sauce and cook ~3-4 minutes, until crisp tender. Add squash and remaining sauce and combine well. Cook for a few minutes over low-medium heat, allowing flavors to meld together. Serve immediately with toppings.

gfg_head shot mPost 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,!