Author: bloomingglenfarm

26 Sep

Posted at 13:51h in On The Farm, Weekly Share by
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It’s not too late to come to a tasting and cooking demonstration class tonight at the farm- it’s All About Greens, with nutrition counselor Patti Lombardi. Not sure how to store, prep and use the greens (cabbage, kale, beet greens, collards, tatsoi and more) coming from the farm this time of year? Take advantage of this opportunity to learn how to include incredibly healthy and delicious greens in every meal. Cost is $20 and walk-ins are welcome. Class is from 7-8:30 pm in the distribution room at Blooming Glen Farm.

This week’s share has lots of varieties of greens, roots and more. Fall beets are here, the pick-your-own beans are plentiful and spicy arugula is back!

CSA share, week 20, 9/25/12

This past week on the farm we began to clean out the greenhouses, removing the summer crops and looking ahead to planting hardy greens for the winter. We will be attending winter farmer’s markets held at both Easton and Wrightstown. We continue to put fields to bed for the winter, sowing assorted mixes of cover crop seeds. Before the next round of rain, our crew cultivated the aisles of our new strawberry field, then mulched them with straw.

By far, the most exciting part of our week was participating in the Outstanding In the Field dinner on Sunday. Last year you may remember in late summer and fall we were experiencing heavy rains and soggy fields, so the long table ended up in our equipment barn. This year we couldn’t have asked for better weather, or a better setting amidst our vibrant fall crops, under the bright crescent moon. We were honored to be chosen again as a host farm on their 100 farm coast-to-coast tour, and to have the opportunity this year to meet artist and founder, Jim Denevan.

I was struck by the similarity between Jim’s artwork- he makes temporary drawings on sand, earth and ice that are eventually erased by waves and weather- and the “artwork” of the long farm table. In less then 24 hours a beautiful table is set in the field, over 150 guests arrive, and an elaborate dinner is cooked and served. The photo is all that remains the next morning as proof of the experience.

Photo credit: Jim Denevan

As farmers, we too operate in this temporary realm- crops are sown, grown, harvested and consumed over a period of days, weeks, and months, all encompased in one fleeting season. The fields start fallow and end fallow, and in between, there is color and beauty, patterns and life, roots and leaves and fruit, to be captured in photos, but eventually to be returned to the earth. The farm dinner was a celebration of many things- chefs, farmers, visionaries, foodies, and food artisans. To me, it was a reminder of the art that is farming, and of the joy that is found in the creation and the visual display of vegetables in the field and on our collective tables, the sensory and temporary experience of it all, from growing crops to eating dinner. Thank you Outstanding In the Field!

Photos (unless otherwise noted) and text by Tricia Borneman, Blooming Glen farmer and co-owner.

20 Sep

Posted at 18:37h in Recipes by
8 Likes

This week marks the official beginning of fall, and both the weather and veggies seem to agree with the calendar. This is a perfect soup for the transitioning season. It is rich and creamy without being too heavy. When roasted, fennel becomes deeply sweet (totally different from the crisp and refreshing taste of raw fennel) and leeks develop a wonderful caramelized flavor. Celeriac lends body and depth to this creamy soup. A touch of tangy blue cheese and crunchy chickpea crackers make it complete.

Roasted Fennel and Leek Soup

Cut off most of the green parts of 2 fennel bulbs and 3 leeks (save a few of the fennel fronds for garnish). Slice the leeks in half long-ways and run the layers under water to remove grit. Chop fennel bulbs and leeks into 1-inch chunks.

Cut away the ugly outside of  1 celeriac and chop into 1/2-inch chunks. Combine with fennel and leeks and toss with a sprinkle of salt and enough olive oil to coat. Spread veggies in a single layer on a cookie sheet and roast in a 400 degree oven for about 30 minutes (stirring once or twice) until they begin to brown and caramelize.

When the veggies are done roasting, combine them with 4 cups of milk, 1 teaspoon salt, 1 teaspoon cracked black pepper, and 1/2 teaspoon dried mustard powder. Heat until milk is hot, but do not boil. When heated through, use an immersion blender or food processor to puree until smooth. Adjust salt and pepper to taste.

Garnish with chickpea crackers (recipe below), crumbled blue cheese, and a sprinkle of chopped fennel frond for an added touch of the gourmet.

Gluten-Free Chickpea Flour Crackers

Combine 1 cup chickpea flour, 2 tablespoons sesame seeds, 1 teaspoon fennel seeds, 2 teaspoons olive oil, and 1 teaspoon salt in a small bowl. Slowly stir in 1/4 cup water until a thick dough is formed. Roll dough out into a thin layer (1/8 inch or so) on a cutting board and cut into cracker-sized pieces. Line a cookie sheet with parchment paper or a silicone baking mat. Bake for 20 minutes at 400 degrees until golden brown and crisp (I did this at the same time I was roasting the veggies).

This recipe is easily adaptable–replace fennel seeds with chopped herbs, sprinkle with parmesan cheese, etc. Cut into thinner strips for a salad garnish, or into wedges for dipping into hummus or spinach dip.

Text and photography by Kate Darlington – Blooming Glen Farm second year intern, fresh food enthusiast, and budding food blogger. She also writes for the Digging Deep Campaign as well as for her personal blog, Growing Things.

19 Sep

Posted at 19:03h in On The Farm, Weekly Share by
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To say that farmers spend a lot of time watching the forecast and checking the radar would be an understatement. Sometimes it can border on obsession. The past few days that obsession paid off. Starting the end of last week and working all day Monday, the mad dash to get empty fields planted into cover crop seeds began. Here’s the sequence of events: mow any crop residue, remove drip tape by hand, wrap up in semi neat bundles to take to the recycler, disc harrow, mix cover crop seed per individual field, spin out onto field, reload, spin some more, cover with disc harrow. Repeat. The let the rains come!

Subsoiling prior to seeding; adding mix of cover crop seed to spin spreader

Working with two tractors in tandem, we were able to get about a third of the farm seeded for the winter. We primarily made up two mixes, depending on the future crop plans for the fields. The first is an overwintering mix of rye, vetch and crimson clover. Its main purpose is long term soil building by the addition of organic matter to the soil and providing nitrogen for any subsequent summer and fall crops. The second mix: tillage radishes, oats and crimson clover, will provide vigorous fall growth, then mostly winter kill, covering the fields to prevent soil erosion but be easily accessible for spring planting.

This week’s share sees the first winter squash of the season- delicata (also called sweet potato squash), as well as leeks, radishes and green beans. Delicata squash has a wonderful thin edible skin. I love to slice it into half-inch thick rounds- scooping the seeds out of each, baste with a bit of soy and toasted seasame oil, and bake on a cookie tray until tender and browned, about 20 min at 350 (flip them halfway through). Delicious finger food!

CSA Share, week 19, 9/18/12

Visitors and farm members will be greeted by an incredible new tile mural at the farm, courtesy of local artist Katia McGuirk. Using Michael Alan’s artwork from our brochure and posters as inspiration, Katia translated the design into a mosaic. It is breathtaking! Be sure to join Katia and the rest of the farm community at Fall Fest on October 13th, 2pm until dark! We need volunteers, pie bakers, yarn donations and small children’s clothes donations!

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.

13 Sep

Posted at 08:58h in Recipes by
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I always consider green tomatoes a bonus veggie: An unexpected and tasty gift us CSA members get during the summer-fall transition of share season. For the most part, green tomatoes carry much of the same nutritional value as their red counterparts.  They’re both very good sources of vitamins A, C, and K, manganese, and potassium, and both deliver health-boosting fiber.  Green tomatoes, however, have the added nutritional benefit of being a very good source of the B5 vitamin, pantothenic acid, which is essential in aiding in the metabolizing of carbohydrates, fat, and protein.

Green tomatoes are firmer than their red buddies, so they hold up nice to pickling, cooking, and baking without turning to mush. They have a tart flavor when eaten raw, which some people don’t prefer, but pairing them with a sweeter veggie like red tomatoes, corn, and/or onion, creates a great sweet-and-sour balance.  Green tomatoes bring a brightness to soups, sauces, and salsas, where they also pair well with hot peppers and spices.  Of course, fried green tomatoes is probably the dish we’re most familiar with, but green tomatoes actually do really well baked — either as baked green tomatoes or in savory breads and biscuits.  The recipe below is probably my favorite green tomato recipe; it’s a frittata suitable for a quick breakfast, lunch, or dinner.  Check out the links below for more green tomato nutritional info and links to other yummy recipes!

References and recommended links:

Green Tomato Frittata

Ingredients
1-1/2 green tomatoes, sliced about 1/4″-1/2″ inch thick, lightly sprinkled with salt and pepper
1/2 green tomato, chopped fine (about 1/2 cup)
1 frying pepper, chopped fine (about 1/2 cup)
1 poblano pepper, chopped fine (about 1/2 cup)
1 small onion, chopped fine
1/2 cup cornmeal for dredging
3 garlic cloves, minced
2-3 tablespoons fresh herbs (basil, parsley, chives, and/or thyme are all good here)
10 large eggs
Salt and pepper to taste
Cooking spray

Method
Preheat oven to 400-degrees.

Dredge tomato slices in cornmeal. Coat a large oven-safe skillet (cast iron works great) with cooking spray and fry each tomato slice for 2 minutes. Spray tomato again, and flip, frying again for 2-3 minutes. Set slices aside, and wipe pan clean.  Spray skillet again with cooking spray, add onion, and cook until translucent and soft, about 3 minutes.  Add pinch or two of salt and garlic and mix well. Stir in the chopped tomatoes and peppers, and mix until combined well.  Season to taste with salt and pepper, and cook, stirring often, until all veggies are softened, about 10 minutes. Stir in fresh herbs.

Meanwhile, beat eggs and season with salt and pepper.

Add egg mixture to skillet, turn heat up to medium-high, and lightly combine the ingredients, allowing the egg to distribute evenly throughout the filling, and making sure there is an egg coating on the bottom of the pan.  Place the fried sliced green tomatoes on the top of the frittata. Turn heat down to medium, and cook until edges begin to set, about 3-4 minutes. Place frittata in oven and cook until the center is firmly set, about 12 minutes.

Finish frittata under the broiler until it’s lightly browned, about 3 minutes. Remove from the heat, and allow to cool and set for 10-15 minutes. Loosen the edges with spatula and slice for serving.

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

12 Sep

Posted at 20:09h in On The Farm, Weekly Share by
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In the height of tomato season we wouldn’t dream of stealing a tomato’s destiny to become juicy ripe and red, but at some point in the fall the harvest of unripe fruit is inevitable, typically because we are facing frost. Our last planting of field tomatoes were all killed by late blight, but the dead plants are still loaded with the green fruit. Tomorrow’s recipe by Mikaela will feature these green tomatoes. I do look forward to the day Tom gives the go ahead for the green tomato harvest because it means it’s time for my mom and I to get together, make a big mess in the kitchen and a big pot of my grandmother’s green tomato relish. It’s a tradition that neither of us would miss, and a winter pantry staple for our family. You can find Nanny’s relish recipe on our website.

CSA share, week 18, 9/11/12

The share is reflecting the changing of the seasons- all the wonderful nourishing fall greens are here- cabbage, escarole, bok choy, kale. (**Feeling overwhelmed by the bounty? Come to nutrition counselor Patti Lombardi’s class on greens here at the farm September 26th.)

You’ll also notice the addition of celeriac, or celery root, in the share. Before I started farming I had no idea that this vegetable exisited. Now I can’t imagine fall or winter without it. Its bright celery flavor enlivens any soup, it is delectable roasted with other vegetables, or boiled and mashed with potatoes. You’ll find quite a few recipes on our website, as well as plentiful use and storage information in the cookbook “From Asparagus to Zucchini”, for sale at the farm.

It’s September and our crew is working together like an orchestra- everyone knows their roles, and the jobs to be done are familiar. With cooler nights and shorter days come a more relaxed pace, and in general a more pleasant climate to do outdoor work. The leeks have been weeded- they stand tall and stout, and they’ll begin to be harvested next week. We have begun to tackle the big task of digging the remainder of our potatoes (actually the tractor does the digging, and we do the gathering). Next task on the list: getting all our bundled and dried garlic trimmed and processed.

Tom checking the leeks; Natalia harvesting cabbage; next year's strawberries

This week the strawberry plugs, purchased from a farm in New Jersey, went into the ground. Next year’s strawberry crop begins its long nine month journey to harvest. We treat our strawberries as annuals, and plant them new every fall. This helps us to deal with the weed and disease management issues facing organic strawberry growers. Ultimately it is the weather during harvest of these spongy permeable fruits that determines their quality, but we baby the plugs now, carefully planting thousands by hand.

Looking ahead to the fall fest- we are seeking donations of yarn. Artist Katia McGuirk will be leading a community “yarn bomb”, an all-age art installation along the deer fence bordering the fall fest. Please bring your unwanted yarn to the farm to be turned into art. There will be a collection box in the distribution room. Thanks!

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.

06 Sep

Posted at 21:13h in Recipes by
5 Likes

Wet weather aside, I’m welcoming the cooler temperatures of late because they have allowed me to reacquaint myself with my kitchen. It seems like I’ve taken a hiatus recently from actually cooking. Instead of cooking meals, I’ve been favoring anything fresh I can throw into the same bowl. Now that it’s not 100 degrees in my kitchen, I’m a bit more excited to prepare a real dinner.

And what better way to celebrate my reintroduction to cooking than with juicy pork chops, fragrant herbs, and creamy swiss chard? This meal is easy, quick, and heavenly. It’s got all the advantages of a one-pot meal, but all the elegance of a steak house entree. The perfect end to a day spent working in the rain. (I could barely manage to squeeze in the photo shoot before scarfing it down).

Herbed Pork Chops with Dijon Swiss Chard

Rub both sides of 2 pork chops with salt, pepper, and 2 tablespoons of fresh chopped sage and thyme (both can be found in the Discovery Garden during your CSA pick-up, or at our farmstand at market).

Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over medium-high heat. When butter is melted, add pork chops. Sear chops, about 4 minutes per side, until there is a nice crust of fried herbs and meat is just cooked through. Remove from pan and cover with foil to keep warm.

Using the same pan, reduce heat to medium and add  1/2 yellow onion, chopped. Cook until translucent. Add 3/4 pound swiss chard, stems removed and leaves roughly chopped. When chard has partially wilted, stir in 3 tablespoons dijon mustard and 1/4 cup half-and-half or whole milk. Continue cooking the chard until it is fully wilted and the sauce has thickened a bit.

Top a mound of chard with a pork chop and drizzle any remaining sauce from the pan on top. Fluffy homemade biscuits drizzled in local honey make a divine addition to the meal, but it would go equally well with some crusty bread or steamed rice. (Serves 2)

Text and photography by Kate Darlington – Blooming Glen Farm second year intern, fresh food enthusiast, and budding food blogger. She also writes for the Digging Deep Campaign as well as for her personal blog, Growing Things.

05 Sep

Posted at 11:14h in On The Farm, Weekly Share by
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Like clockwork Labor Day weekend rolls around and with it hurricane season and intermittent downpours. In anticipation of the heavy rains (and motivated by the memory of last fall when the rains came and never left), we scrambled to move through our “to do” list last week. Our crew put in some late days planting, cultivating and bulk harvesting, all while continuing the “weekly chores” of CSA and market harvests.

CSA share, week 17, 9/4/12

First on the priority list- butternut squash. Always a fun crop to harvest, the farm crew gets to hone its squash tossing skills, filling palette bin after palette bin with this wonderful fall vegetable- a favorite here at Blooming Glen Farm. Soup season, here we come!

The fall roots tucked under row covers continue to grow- red radishes will most likely be harvested next week. This is a wonderful time of year when the overlap of summer and fall crops occur. Yet as many of the summer crops come to an end, we are tilling in fields and getting them ready to be seeded with cover crops- legumes and grasses that will help prevent erosion over the winter and replenish nutrients in the soil.

Radishes under row cover; herbs in the discovery garden

The discovery garden is a wonderful place to spend a few peaceful moments when you come to the farm. You may hear the laughter of children following the hidden tunnels through the teepees and corn plants, catch sight of a hummingbird, or smell the aroma of fresh picked pineapple mint. There are many herbs to discover and choose from like mints, lemon verbena, thyme, sage, garlic and onion chives, marjoram, and edible flowers. Herbalist Susan Hess will be holding a class here at the farm on Wednesday evening at 6pm, Sept. 12th, called “Preserving the Herbal Harvest“. Topics will include: proper harvesting techniques, proper drying and storage methods and basics of making vinegars, syrups, pestos, and more. Click here for more information and to pre-pay and pre-register.

Save the date! Blooming Glen Farm Fall Fest is coming up- Saturday, October 13th, 2pm until dark. The annual pie bake-off, live music and children’s crafts, a drum circle, and potluck dinner at 5pm. Be sure to join us to celebrate the season! Sign up sheets to enter the pie contest as well as to volunteer will be in the distribution room. The talent of our farm community is always welcome- contact us if you have an idea, musical talent, or anything else you’d like to contibute!!

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.

31 Aug

Posted at 08:01h in Recipes by
6 Likes

Lemongrass and CurryLemongrass is one of the many herbs grown at Blooming Glen Farm. Its lovely scent is due to citral, also the active ingredient in lemon peel, which has strong bacteria- and fungal-fighting antimicrobial qualities. Lemongrass is high in folic acid and essential vitamins, including B5, B6, ND B1, as well as the antioxidants vitamins C and A, potassium, zinc, calcium, iron, manganese, copper, and magnesium.

Native to India, lemongrass is not only nutritious, but tasty, too! It’s commonly used in Thai and Vietnamese dishes, particularly soups and curries. It’s unique citrus flavor really brightens up recipes, and is more versatile than one might think. It pairs well with everything from tofu to beef, and can even be used in tea. See below for a flavorful green curry recipe that not only uses lemongrass, but also lots of other goodies from this week’s share.

References and recommended links:

Summer Veggie and Lemongrass Green Curry

Summer Veggie and Lemongrass Green Curry

Ingredients:
1 can coconut milk
2-3 tbs green curry paste (I use Thai Kitchen, available in the Asian section of the grocery store)
4-5 stalks of lemongrass; trim off the grassy tops so that you’re left with about 6 inches or the stalk, then remove any tough outer leaves and mince.
2 tbs tamari
2 tbs brown sugar
1 lb tofu, drained, pressed, and cubed
2 sweet peppers, julienned
1 zuchinni, sliced into disks
1/2 an onion, julienned
1/2 Chinese eggplant, sliced into disks
1/3 cup basil, cut into ribbons

Method:
Heat coconut milk, lemongrass, curry paste, tamari, and brown sugar in a deep skillet over medium-high heat. Mix well, bring to boil, reduce heat and simmer 5 minutes. Add tofu, simmer 7 minutes longer. Add vegetables, cover, and simmer, stirring occasionally, until veggies are cooked through, about 10 minutes. Stir in basil and serve.

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

29 Aug

Posted at 10:24h in On The Farm, Weekly Share by
2 Likes

The dreaded late blight has made it’s way to Blooming Glen Farm, and rather rapidly moved like wildfire through the beautiful cherry tomatoes and field tomatoes. All told we were lucky this season. Some of you may remember the first year late blight caused a real problem in this area of the country- it is a funguslike pathogen that also targets potatoes (it was responsible for the infamous Irish potato famines in the mid 1800’s), and is exacerbated by wet conditions. It is a real issue for organic farmers who don’t have the arsenal of preventative chemicals and fungicides that conventional growers use. In 2009, we didn’t have a single harvestable field tomato, and we watched in agony as the plants turned black and the fruit rotted on the vine in a matter of days. This season’s dry weather kept the late blight at bay, and I think overall we have had many weeks of bountiful tomatoes. We do have a later planting in a field about a mile from here. We are hoping they will be red and ready to harvest soon, before they too succombe to the disease.

CSA share, 8/28/12, week 16

Meanwhile, the farm crew is busy getting the last late season plantings into the fields- arugula, kohlrabi, bok choy, more rotations of broccoli, fennel and head lettuce. Plantings of purple-top turnips, watermelon radishes and daikon radishes have all been thinned. We are very excited to be growing brussel sprouts this season, for the first time ever. The plants look amazing, so we are hopeful all will go well with them. Our first planting of broccoli already has ping-pong ball sized heads- a few more weeks to go until they hit your dinner plates!

Field of brussel sprouts and cabbage; Baby broccoli

You may have noticed that the fall greens are starting to make their way back into the share and into the markets. We are excited to be growing collard greens again after taking a few years off. We hope you’ll enjoy them, as well as the kale and swiss chard. To help you prepare for the return of greens, we will be hosting a class at the farm focused specifically on greens. On Wednesday, September 26th, from 7-8:30 pm, Patti Lombardi, nutrition coach, will give a hands-on demonstration on a variety of ways to add greens to your diet. You will get to taste and enjoy a number of dishes featuring seasonal greens, and leave with helpful handouts and recipes. The cost of this class is $20. Email Patti to pre-register!

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.

24 Aug

Posted at 11:07h in On The Farm, Weekly Share by
2 Likes

This time of year is bittersweet here at the farm. The weather is cooler, the pace is back to reasonable, but with school just around the corner, there is some transition that happens on our farm crew. Our part time summer help typically ends this week and next, heading off in various directions, be it high school, college, or in one case, fourth grade (teaching, that is).

Jared Grace is a fourth grade teacher at Gayman Elementary, where he will use lessons learned at the farm in real-life math examples: “You have 20 bins of tomatoes, all weighing 25 pounds, and 150 CSA members- how many pounds of tomatoes go in the share this week?”….But in all seriousness, thanks to Jared’s passion for sustainability his school is composting on a small scale within the classrooms, and he hopes to get the cafeteria composting this year. His classroom students learn about local food production and CSA’s and his long term vision is to inspire the students through the creation of a school garden.

Jared, Mordan and the farm crew

Mordan Pappas heads to Oregon for a year to study holistic health at Ananda College. Inspired by her season at the farm, Mordan then plans to study sustainability in natural building and design. Aaron Gunderson who is entering 12th grade at Pennridge High School and beginning his college visits, after two seasons at Blooming Glen Farm, has also decided to look into a Sustainability major. High School senior Kevin McDonald, despite morning and evening polo practice and weight lifting, still manages to come to the farm in between, lift heavy bins of produce, all with a smile on his face.

They all bring a wonderful inquisitive energy to the farm, and their hard work and smiling faces will be missed! We fired up the farm’s earthen oven for a farewell thank-you pizza party. We also welcomed some new fall help to the farm. Thanks Jack, Mordan, Jared, Aaron, Paul and Kevin and welcome to Lexi, Natalia and Tim!

CSA share, week 15, 8/21/12

This week an avalanche of sweet peppers descended on the farm. We love when crops do well enough that we are able to offer them in bulk for the preservers in the crowd. Many of you took advantage of the discounted 10 pound bags of assorted sweet peppers…and if you didn’t, we’ll have them again this coming week. Just send us an email and we’ll have them ready for you at your CSA pick-up.

I love to freeze sweet peppers for the winter- they are so easy to do, and the flavor (and price) can’t beat those shipped in sweet peppers you’ll see in the stores in the colder months. Just cut them into strips and flash freeze them on a cookie tray, popping them into freezer bags when finished. Then just grab a handful frozen, dice up and add to any saute.

Another option is to roast, pickle and can a batch (or make into fridge pickles)- you’ll be ready for your own antipasto platter. Click here for a recipe. A couple notes: I find it easier to cut the peppers in half and remove the stem and seeds before roasting (skin side up). When the skin is blackened, then it’s easy to just scrape off the charred skin with a knife and slice the peppers up. I like using this charring method even when I’m not going to can them, especially when making homemade pizza. I have been enjoying the sweet peppers grilled lately- the sweet smoky flavor has become a favorite in our house, and makes a wonderful sandwhich with other grilled veggies like summer squash and eggplant.

For even more sweet pepper ideas, keep an eye out for next week’s recipe from Mikaela which will utilize some of the fresh lemongrass from the Discovery Garden.

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.