Author: bloomingglenfarm

Tabbouleh Salad ingredientsTabbouleh (also tabouli) is a classic Middle Eastern salad made from whole grains and highlighted by the fresh herbs, cucumbers, and tomatoes that are in season right now. The whole grains in tabbouleh come from bulgur, which is made from whole hard wheat (wheat berries) that’s been parboiled, dried, and then cracked.

This whole wheat is very different than the wheat-based products we often buy at the grocery store:  When wheat is refined and processed — primarily into wheat flour — nearly all of its nutritional value is stripped away.  In fact, “more than half of wheat’s B vitamins, 90 percent of the vitamin E, and virtually all of the fiber” are lost.  When wheat is refined, its nutritious bran and germ are removed and we’re left only with a starch that’s digested as a simple sugar, causing our blood sugar levels to spike as if we’d eaten candy!

Healthy whole wheat like bulgur, on the other hand, is a complex carbohydrate that offers a unique combination of minerals, antioxidants, and fiber, all of which work in concert together to protect our cardiovascular health, prevent Type 2 Diabetes, promote digestive health, and help fight off cancer.  Once cooked, bulgur has a mild, nutty flavor that adds a fantastic chewy, meaty texture to foods. Mix it into a salad, stirfry, chili, spaghetti sauce, taco filling, or use it as a base for a grain salad (such as this Asian Bulgur and Edamame Salad), stuffed peppers, breakfast porridge, or savory side dish.

In addition to whole wheat, tabbouleh takes advantage of the cucumber bounty we’ve been enjoying with our share.  Cucumbers aren’t commonly thought of for their nutrition, but they actually are a good source of vitamin A, magnesium, phosphorus, and manganese, and a very good source of potassium and vitamins C and K.  Thanks to the phytonutrients in cucumbers, they also bring our bodies anti-inflammatory, antioxident, and anti-cancer benefits, too.

The important key to accessing all this great stuff, however, is consuming the skin. (Some might remember that this is true for many of the vegetables we eat — we’ve talked about potatoes, sweet potatoes, squash, and eggplant here before 🙂 )  If you’re just getting used to eating the skin on cucumbers, try peeling only half of the skin off at first, then move up to keeping it all intact.

Tabbouleh a naturally versatile and adaptable dish, so feel free to play around with the grain-herb-veggie ratio.  You might prefer an herb-based salad, or you might choose to go heavy on the cucumbers, since they’re so abundant right now (as I did in the salad pictured). You could even make this recipe gluten-free by substituting bulgur for another healthy whole grain, such as quinoa. Tabbouleh pairs great with hummus, baba ganoush, and pita.



2 cups boiling water
1-1/4 cup bulgur wheat (use quinoa for a gluten-free version)
1 cup parsley, chopped
1/2 cup mint, chopped
1/4 cup minced onion
1+ cup cherry tomatoes, quartered or chopped
1+ cup cucumbers, diced

1/4 cup olive oil
juice from 1/2 lemon, more to taste
1 tsp salt, more to taste
pinch of pepper
pinch allspice

Place bulgur in a bowl and pour boiling water over top. Let stand for 20-30 minutes, until softened, but still chewy.  Drain off any excess liquid, and fluff. If using quinoa, prepare per package instructions. Add herbs and veggies to bulgur and gently stir. Combine dressing ingredients in a small bowl and mix well. Add dressing to bulgur, gently stirring until dressing coats salad well. Adjust seasonings to taste.  Serve chilled.

Post Sources
Harvard School of Public Health
Nutrition Data (Bulgur)
Nutrition Data (Cucumber)
WH Foods (Cucumber)

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

On the scene this week is the first of the eggplant, an oblong deep purple Asian style. This type of eggplant has a long, skinny shape, with a thin skin, delicate flavor, and not as many of the seeds that tend to make eggplant bitter. I made a wonderful dinner the other night that was a hit with the whole family. It used four ingredients from the share (eggplant, zucchini, cherry tomatoes, and onions), fresh oregano and thyme from the discovery garden, and mozzarella from the farmer’s market. You can check out the recipe for Roasted Eggplant, Zucchini and Chickpea wraps at Delicious!

Also new this week is fresh garlic. Chances are you’ve only seen garlic in its dried form, its ivory cloves encased in their papery husks. You’re probably used to struggling to peel dried garlic, only to reveal itty-bitty sized cloves. Not this garlic!

The flavor is exquisite and subtle, the skin moist and incredibly easy to peel. The cloves are at their largest, not having shrunk in size at all in the drying process, for this garlic is straight from the ground. The drying process strengthens the skin and prepares it for long term storage, so handle your fresh garlic with care- it can bruise easily. Store in the refrigerator if you don’t plan to use it right away.

You can use both the cloves and the aromatic wrappers. The following recipe for Fresh Garlic Spread makes use of the fresh garlic wrappers.

Peel 2 heads of garlic, and separate the fresh wrappers from the cloves, as in the photo below.

Put the garlic cloves in a glass jar in the fridge and reserve for another use. Fill a medium saucepan half full of water, bring to a simmer. Simmer wrappers for 5 minutes. Drain and let cool.

Blend the garlic wrappers in a food processor, slowly adding approximately 1/4 cup olive oil, until it is bright golden in color with the texture of mayonnaise. Add sea salt to taste. Use to spread on crusty baguette, or as a base for salad dressing.

Like the scapes, the season is fleeting, so enjoy! As soon as the field dries out a bit we will be pulling the entire garlic crop, bundling it and hanging it for a month or so to dry.

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner.

It’s that time of year- the cucumbers are prolific! The following four recipes- potato salad with beans and kirbies, cucumber water with citrus basil, and cucumber avocado soup garnished with cucumber salsa all highlight this summer staple.

Cucumbers have a long list of health benefits, but the thing that really makes them the perfect summer fruit is their cooling effect on the body. We grow two types of cucumbers here at Blooming Glen Farm.

Slicing cucumbers are what you probably are most familiar with: they are around 8-10 inches long, juicy, with watery seeds. The skin can be thick, so you may be tempted to peel them- but the skin does contain a high level of vitamin A, so avoid peeling it if you can. “Slicing” is a catchall term for lots of varieties, including the ones overflowing in the basket in the image above of our farm market booth in Wrightstown. Great in smoothies or cucumber salads, sliced onto a sandwhich or eaten raw with your dip of choice.

Kirby cucumbers are small, usually 4 inches long or less, with thin bumpy skins and firm flesh. They are the most common variety of pickling cucumbers but we also love them as a fresh snack or diced into cucumber salsa. Super crunchy and full of great cucumber flavor.

Potato Salad with Beans and Kirby Cucumbers

4 cups red new potatoes
2 cups beans
1 cup kirby cucumbers
1/4 cup onion

Herb Vinaigrette
1 tbs shallot
2 tbs fresh oregano
1 tbs fresh marjoram
1 tbs fresh parsley
1 tbs fresh chives
1 cup olive oil
1/2 cup cider vinegar
1/4 cup honey
1 tbs dijon mustard
1 tsp black pepper
salt to taste

Halve new potatoes and cover with cold water in a large stock pot. Add 3 tbs of salt to the water. Bring to a boil and simmer until tender, about 10 minutes. Drain and roll out onto a sheet tray, give them a few shakes of oil and vinegar while they are hot. Hot potatoes love to soak up flavor. Put in fridge to cool.

Clean and snap beans in half, blanch in salted boiling water and submerge drained beans in ice water to crisp and lock in that bright green color. Make pretty stripes on the kirbies with your vegetable peeler. Cube. Dice onion. In a large bowl whisk your dressing ingredients. Add your potatoes, cukes and beans to dressing and toss, toss, toss…toss more. Enjoy!

Cucumber Water with Citrus Basil

Cucumbers make a super refreshing drink- its a farmer’s natural gatorade! This was a crowd favorite during Chef Kristin’s CSA tasting this week.

Peel and cut in half lengthwise 2 medium slicing cucumbers. If the cucumbers have large seeds scrape them out with a spoon. Coarsely chop the cucumber and stir in: A pinch of salt. Cut in half and squeeze: 3 lemons (or limes). You should have about 1/4 cup juice. Measure into the jar of a blender: 1 cup water. Add the cucumbers and purée well, about 1 minute. Pour through a strainer, pushing the pulp with a spoon to extract as much liquid as possible. Add the lemon, or lime, juice. Add some muddled citrus basil. Leave overnight for flavor to infuse. Strain out herb. Serve over ice.

Cold Cucumber Avocado Soup

3 slicing cucumbers, peeled and seeded, roughly chopped
2 avocados
1/2 cup lime juice
1 tbs honey
1 tsp salt
Pepper to taste

Purée all the ingredients. Refrigerate until cold. Serve garnished with cucumber salsa. (Recipe follows)

Cucumber Salsa

2 kirby cucumbers, diced (no need to peel)
1 tbs onion, finely diced
1 tbs garlic, finely diced
cilantro, one handful, chopped
juice of one lime
drizzle of olive oil
salt and pepper to taste

Combine all ingredients in a bowl. Use as garnish on cucumber soup, or on top of a grilled white fish. Also wonderful with chips!

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner.  Recipes provided by Kristin Moyer, Blooming Glen Farm Chef.

Cucumbers and more cucumbers! This week’s share includes both slicing and pickling cucumbers. The pickling cucumbers, or kirby’s, are also great for snacking- they are chock full of flavor and crunch. I like to save the larger slicing cucumbers for salads, or to add to my morning smoothies. The kirby’s can be made into a small batch of refrigerator pickles, layered with sweet onions, dill and scapes, and a hot brine poured over top. You can’t go wrong! We currently have 1/2 bushel boxes (20 pounds) available for purchase for $30. Just send us an email to reserve your box.

Also in this week’s share are freshly dug new red potatoes. These potatoes are straight out of the ground, and have not been cured yet, which is why you’ll find the skin thin and delicate. Keep them in the fridge until you use them up, as it is the curing process that stengthens the skin for storage. And no need to peel them- enjoy them fresh as it is only for about a month each year that you’ll see new potatoes. Enjoy!

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner.

Hopping Toads!

As we took off the covers on our melons we found more than just baby cantaloupes and watermelon plants. After taking off the row covers we started taking out the hoops. As my mother loosened the hoops for me and my father, she found multiple toads. We took them from the field so they would not be squashed by the tractor when my father cultivated the aisles of the field.

They were very difficult to catch because they are very fast! I was running all through the aisles to keep up with them. So keep an eye out for toads!

And here is a photo of the watermelons- they are growing fast!

Written by Dakota, a 9 year old farm girl who loves to chase her chickens, read books, ride her bike and cuddle with her dog. Her favorite thing about growing up on a farm is getting to eat the food that grows right outside her door. Photos by Tricia Borneman and Tom Murtha. 

Pick-your-own string beans are a sure sign that summer has arrived at Blooming Glen!  Although we often don’t think about these beans as being particularly healthful, they actually have “impressive antioxidant capacity,” containing flavanoids, folate, and vitamins A, C, and K.  They’re a fantastic source of dietary fiber, which helps facilitate the passage of waste through our gut, as well as the mineral silicon, which works with calcium and magnesium to aid bone health.  And, because it’s in the pea and bean family, they also offer a nice bit of plant-based protein.

Given the heat wave we’re in the midst of, I’m sticking with cool ingredients once again for this week’s recipe — which has certainly been a theme here on the blog as of late! (If you haven’t already, check out last week’s recipe for Raw Mediterranean Squash & Greens Salad and Kristin’s awesome Raw Veggie Hash with Green Garlic Vinaigrette in a Lettuce Bundle.) Although there is a bit of stove time needed for blanching the vegetables, the recipe below requires very little cooking, little time, and little effort.  It’s a perfect dish to make ahead and have on hand for a healthy meal side dish or snack.  If you only have one bunch of scapes on hand, no worries! The optimal string beans-to-garlic scapes ratio may be a little off, but just use what you have 🙂  You can also skip the scapes all together; you may want to add a clove or two of minced garlic or a bit of granulated garlic to the marinades below.  There are three variations of the recipe, of which the Asian is pictured.

Cold Marinated String Beans & Scapes

1 quart string beans, trimmed
2 bunches garlic scapes, trimmed and cut in quarters
1/3 cup tamari or low sodium soy sauce
3 tbs sesame oil
1/2 tbs agave, or other sweetener

1 quart string beans, trimmed
2 bunches garlic scapes, trimmed and cut in quarters
3 tbs mirin
2 tbs rice wine vinegar
2 tbs cup tamari or low sodium soy sauce
2 tbs sesame oil
2 tbs sesame seeds
1 tsp minced ginger
pinch of crushed red pepper, or more to taste

1 quart string beans, trimmed
1 bunch garlic scapes, trimmed and cut in quarters
2 tbs olive oil
2 tbs balsamic vinegar
2 tbs cup tamari or low sodium soy sauce
2 tbs fresh lemon juice
1 tbs Italian seasoning, or combination of basil, oregano, and thyme

Boil a large pot of water. Blanch veggies: Add string beans to boiling water for 3 minutes, then add scapes, and blanch for 2 more minutes. Drain veggies and drop into ice bath to stop cooking. Drain again and set aside.

In a large resealable bag (or container with a tight fitting lid), add veggies and all of the remaining ingredients. Zip the bag closed and shake until veggies are evenly coated. Let cool in the fridge for a couple hours, tossing them once or twice. Or, marinate overnight.  Toss once more before serving.

Post sources
Nutrition Data
Web MD
WH Foods

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

This week in the share and on the market stands we have the first of our fresh summer sweet onions. The variety we are harvesting now is called Ailsa Craig. We love this onion! Our market sign description reads “So sweet you can eat it like an apple.” Though you may not wish to enjoy it that way, this is one delicious onion.

7/1/14, share #5

It is named after Ailsa Crag, a small round island off the coast of Scotland that is solid rock. It was introduced in 1887 by David Murray, head gardener for the Marquis of Ailsa, at Culzean Castle, Maybole in 1887. Ailsa Craig is globe-shaped and solid. It is best for fresh use, not extended storage so that’s how we’ll harvest it for you.

As you are observing the farm and our photos, you may notice that we use a number of different color plastic mulches in our fields. In addition to its main duty of weed suppression and moisture retention, we also factor in what color choice will result in highest yields. The color of the mulch changes the intensity of certain wave lengths of light and in turn has an impact on plant growth. Our choices are based on research conducted by Penn State University, as well as similar findings by Cornell and Clemson. Studies at PSU over the past 10 years on the affect of mulch color on various vegetable crops has yielded some interesting results.

Tomatoes and eggplant yields have been as much as 12% higher with red plastic mulch than with black. Red mulch reflects intensified red light to the developing plants which increases their photosynthetic capacity. Peppers appear to respond more to silver mulch compared to black with an average 20% increase in marketable fruit yield and fruit size over a 3 year period.

Eggplants close up and from afar.

In our eggplants in particular, in addition to choosing red mulch, we also quickly covered the young transplants with row cover. This effectively kept off the colorado potato beetle and more importantly the eggplant flea beetle. Partnered with diligent cultivation, as well as timely staking and trellising, this resulted in the plants looking better than they ever have.

Last week we were excited to sow a few different cover crops in fields where the spring crops are finished. Buckwheat is a rapidly growing summer annual with a short growing season, flowering in as little as 4-6 weeks. This “smother crop” suppresses both weeds and disease, frees up phosphorous and calcium, and is best preceding fall sown crops. As an added bonus, buckwheat is a favorite flower for honey bees, and results in a distinctive dark buckwheat honey.

Buckwheat seed going into the hopper to be sown; Buckwheat sprouts

This heat is no joke- I’m sure you all are feeling it as you pick your green beans and flowers! It’s hot out here on the farm, but our large motley crew keeps it going day after day, working through all sorts of weather. It is a major team effort! What an awesome group- they cover crops to prevent bug damage, order beneficial bugs, problem solve, and delegate, cultivate, irrigate, seed in hot greenhouses, trellis, harvest, wash and pack, organize, repair, sweep and clean, answer emails, greet CSA members, sell at markets, disc fields and make beds, mow grass, cook meals, bake treats, and have a good time (most days) doing it! A big shout out to every one who makes BGF grow!!

Some, but by no means all, of the BGF crew!

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. Other photos by Tom Murtha.

Raw veggies for squash saladHappy Summer! As the temperatures rise this season, many of us find it harder to crank up the stove top or oven to get meals onto the table. This is a natural time of year to crave cooler, fresher ingredients that require little-to-no cooking — and eating these raw foods do provide us with benefits:

Eating our foods in a more raw form provides a different nutritional profile than eating a food cooked. For instance, ounce-for-ounce, raw Swiss chard has almost twice the amount of Vitamin C and almost three times the amount of Vitamin K than cooked Swiss chard. Similarly, raw zucchini offers much more folate and Omega-3 fatty acids than its cooked counterpart. Many people also find raw foods cleansing, as they often promote efficient digestion and a happy gut. Raw food also encourages us to slow down while eating, simply because it takes us longer to chew, which is a wonderful way to support portion control and mindful eating. All those benefits, and fresh, raw veggies also taste great (especially those from Blooming Glen 😉 )!

The recipe below uses lots of raw veggies from this week’s share, including summer squash, zucchini, green onion, dill, lettuce, and Swiss chard. By shredding the zucchini and chopping the greens, we’re helping out our belly a bit, making it easier to digest those veggies. As always, feel free to use this recipe as a base, an experiment with whatever vegetables, greens, and beans you happen to have on hand in the coming weeks.

Mostly Raw Mediteranean Squash SaladMediterranean Shredded Squash Salad

3 zucchini and/or squash, shredded
1 can chickpeas, drained and rinsed
1 green onion including greens, chopped
12-15 kalamata olives, sliced
5-6 sprigs dill, chopped (basil would also be good)
Chopped lettuce and/or Swiss chard

1/4 cup olive oil
zest and juice of 1 lemon
1 garlic scape, minced
sea salt and ground black pepper

Optional: Pine nuts, capers, dried figs, dried apricots, feta cheese

In a small bowl (I use a glass measuring cup), whisk together the dressing ingredients. In a larger bowl, combine all the other ingredients, except for the lettuce/chard. Pour the dressing over squash mixture and stir to combine well. Place a handful of chopped greens on a plate, top with a big scoop of the squash salad. Serve with optional toppings.

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

As strawberries wind down and the first official days of summer are here, we move with enthusiasm into summer crops- the season’s first cucumbers and zucchini are plentiful, and a welcome addition to our farm meals.

The field tomatoes seem to grow a few inches every day. At least weekly we add another string to the trellis to keep them upright. As you can see from the photo below, the cherry tomatoes are full of fruit, and just starting to blush.

We transplant multiple plantings of cantaloupes and watermelons. The first planting is loaded with baby lopes. It’s not quite summer until you eat a fresh melon straight from the field, the sweet sticky juice dripping down your chin! Soon enough!

The green beans are another summer crop you can expect at the farmers markets this weekend, and as a pick-you-own in the CSA share next week.

Even as we harvest the last of the spring crops, keep cultivating and harvesting and eating summer crops, we are looking forward to fall. It is the farmer’s job to always be thinking not only a few hours and days ahead, but also planning months in advance. There’s no cramming for the test in farming…! Fall spinach, broccoli and cabbage are being seeded in the propagation greenhouse, and the leeks were just transplanted into the fields. The winter squash field looks amazing and we are already seeing the first tiny fruits.

Last night we savored our dinner outside, watching the twinkling lightning bugs as the light faded, enjoying a delicious meal, our bodies and minds nourished and content. Does life get much better than that? Happy summer solstice! Enjoy the beautiful days and tastes of summer!

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner.

Jen Malkoun has joined the Blooming Glen Farm crew as Assistant Farm Manager, an important year-round position here at the farm. As we describe in our employee manual, the assistant farm manager works closely with the farm owners, Tom and I, to ensure the daily functioning of the farm. She’s our third arm, and after just a few months, we already feel like she’s family. Besides being an amazing crew leader, a thoughtful encouraging person, and a curious and intentional farmer, she’s an excellent writer- as you’ll see from her answers to the following questions I asked her. We are thrilled to have her on board and we hope you’ll help us welcome her to Perkasie and Blooming Glen Farm.  

How did you get into farming- what are some of the paths in your life that led to a life of soil.

Although it was just four years ago, it’s hard for me to draw a direct path from memory. I have always been engaged in and drawn to work that seeks to address social and/or economic disparities, but to be honest, agriculture was never a part of that equation. I grew up in Media, located in Delaware County. I went to college just outside of Baltimore and studied sociology and peace studies. While in college I was fortunate enough to intern with the Philadelphia-based non-profit The Food Trust, and was able to work on incredibly illuminating research around food access within the city. So, in a way, my path to farming began with action research in an urban setting.

After graduating, I spent a few years doing the young-professional thing in Philly, but felt incredibly unfulfilled in both the nature of the work and the cubicle environment. Around the same time I was beginning to read more about health and nutrition and explore our food system. I surrounded myself with the voices and writings of Vandana Shiva, Wendell Berry, and Eric Holt-Gimenez and learned of the brilliant and self-reliant organizing of communities as they sought to secure access to healthy, nutritious and affordable food, and reconnect with the source of their health.

These examples inspired something inside of me that had been stirring: I began to draw broader connections among the well-being of our communities, the health of our landscapes and how and by what means our food is grown and distributed. I quickly learned just how powerful agriculture is in our every day lives and the potential it has for creating unity, beauty and inspiration. But, to a great extent, these revelations were theoretical.

I decided that if I was to advocate for a change in our industrialized and disconnected food system, I had to know what it meant to actually do the work. So, I left my office job and life in the city and set out to see what this agriculture thing was all about. While the journey may have been sparked by rather romantic ideals about social and environmental change, I find myself here four years later, the path still unfolding and the discoveries ever more rich and diverse with each season.

What has kept you farming- what are some of the joys and what are some of the challenges?

So very many things have kept me on this train – some being both joys and challenges. Farming by nature is unnatural, yet in order to be sustainable (meaning farming that can be, as Wendell Berry describes, ‘continued indefinitely because it conforms to the terms imposed upon it by the nature of places and the nature of people’), farmers must learn from and work in concert with nature. This, by its very means demands humility and what sometimes feels like an unending reservoir of patience.

I am constantly humbled by the work, always learning new things and discovering just how little I know. Farming also brings to the fore the utter fragility of life: what is here today could very well be gone tomorrow, wiped out by extreme weather patterns, pests or disease. Despite this fragility, or perhaps more accurately, balancing out this delicately temporal reality is the strongly innate drive of all living things to survive. It’s something we say a lot in the fields and the greenhouses: things want to live! It’s truly an incredibly awe inspiring process to observe and be a part of.

I have also found that farming pushes people to tap into an inner strength, to uncover what they are capable of, both physically and mentally. Tasks that are seemingly insurmountable are accomplished by teamwork, collaboration and strategy. There’s more science, intuition, creativity, teamwork and collaboration in farming than any other field I’ve every worked.

If there’s one thing that has kept me going it’s the possibility that each season brings to build and reaffirm community.  It is truly the kind of community that I have longed for, the connection to one another and to the land. Although farming can be repetitive, it’s never the same because each day is unique and we have to account for that and move our plans with rather than against it.

Farming is essentially at its root about growing food. Tell us about your relationship with food.

Food was always a big part of my childhood. With an Italian-American mother and a father who emigrated to the U.S. from Lebanon, we always celebrated around the dinner table. 

Anything you want to share about your life beyond farming- your hobbies and interests?

I’m drawn to learning more about the nutritional and medicinal properties of food and am beginning to truly understand the meaning of food as medicine. I love the mountains and find refuge in parks with lots of trees. I am capable of eating an entire watermelon in one sitting and am perfectly content to do just that every single day that they are in season. 

What specifically drew you to Blooming Glen Farm, any thoughts on being a part of this community and this farm?

Honestly, the genuineness of both Tom and Tricia and their dedication to continuing to build a successful and sustainable farm business. I wanted to learn how two farmers made the successful leap from working for others to operating their own business. In the short months that I’ve been with BGF, I’ve already learned so much about running a farm business, but equally as important, they have taught me how to find and hold the balance between serious dedication and letting go and having fun.

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner.