Author: bloomingglenfarm

06 Jan

Posted at 15:10h in Community Connections by
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This story is the first in a series of articles written by various Blooming Glen Farm CSA members. Enjoy this glimpse into the past offered by Blooming Glen native, Les Swartley.

When I was approximately 1 year of age, my parents moved from Telford to Blooming Glen.  We moved to a farm house with a large barn on 13 acres at the edge of town on the northeast side of Rt. 113.  My father did not farm but from time to time we did keep animals in the barn.  The barn was also used by other farmers and individuals to raise animals and store crops. 

Blooming Glen was my childhood universe.  Watching and helping feed the cows, pigs, chickens, turkeys, horses, ducks and other assorted farm animals were experiences that make me smile as I think about them.  Bottle feeding in the warm basement next to the coal stove some undernourished baby pig unable to compete with siblings for their mother’s milk was a lesson on the fragility of life. Having a dozen little peeps huddling under a hot light bulb in the basement until they were able to survive on the outside is also a vivid memory.    

Les Swartley's great-grandfather, Henry Y. High of Blooming Glen, 1929, "holds county and state records up to this time" with 700 pound harvest.

Watching the crops of corn, wheat, oats and soy beans being planted, raised and harvested, hitching rides on farm equipment to do the various duties associated with crop farming and finally unloading the hay and straw, corn, and oats in the barn were all part of the seasonal progression of life.

My parents, relatives, and neighbors all had gardens and grew most of the standard garden vegetables.  Multi-family gatherings did the canning in the fall.  It was a fun time running around the farm with cousins and friends while our mothers worked. We always had tasty fresh food at the end of the day.  Crushed sweet corn and applesause come to mind as my favorites.

Meat and other supplies came from local farms or we walked to Moyers store at the intersection of Rt 113 and Blooming Glen Road for almost everything else.

I had no idea how difficult it would become as an adult to get real farm grown fresh vegetables raised within walking distance by a local farmer.  As farm land was sold and subdivided, fewer and fewer acres remained available to raise fresh crops.  Serious farmers were even more difficult of find.

What is now Blooming Glen Farm in 1914. Moyer Road, named after the original landowners, was once a dirt drive lined with fruit trees and white fencing.

As CSA’s began gaining a foothold in local communities, my wife suggested that we look into the Blooming Glen Farm CSA at 98 Moyer Road operated by Tricia and Tom, and only a mile from our present home.  The farm also happens to be a place of great childhood memories for me. The large pond was a gathering place for ice skating, with a huge fire warming our fingers so we could take off our skates and ride our bikes back home.  Hockey games, hot shot skating, and crack the whip were the usual activities. 

To be able to participate with the many members of the Blooming Glen Farm CSA and our leaders Tricia and Tom in fostering a healthier lifestyle, maintaining and improving farmland, and building a sense of community through the farm and the lifestyle it promotes, is a way of connecting to my roots and childhood memories.

The circle is complete.

Submitted by Les Swartley — meteorite watcher, backyard landscaper and gardener, and former Industrial Real Estate Broker.

04 Jan

Posted at 14:41h in Community Connections by
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The cold days of winter are upon us. Outside the earth is resting and renewing, and with the winter solstice behind us, the ever so gradual lengthening of daylight promises the eventual return of the warm growing seasons of spring and summer. During the farm’s “off-season,” we want to utilize the blog to offer the unique reflections and perspectives of our diverse and vibrant farm community (you!).   The winter is the perfect time to share stories and articles, about what the farm- the land, the food, the people, and the connections- means to you.  What the farm inspires in you, and your choice to be a part of it, reflects the common ground we all share as active participants in an evolving local food community. We welcome your submissions, and we hope you enjoy reading those from others!

12 Nov

Posted at 14:04h in Recipes by
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Roasted Potatoes, Sweet Potatoes & Turnips with ShallotsRoot vegetables are known for their comforting taste and grounding qualities. Nothing quite satisfies like the smell and warmth of home-roasted carrots or mashed potatoes for dinner, right? In addition to being tasty comfort food, root vegetables also have a unique nutrition profile.

Of course, exact nutritional values depend on the variety (you can visit www.nutritiondata.com for specific information), but here is some general nutrition info:

  • One cup of cooked celeriac, radish or turnip has 25-42 calories, while beets, burdock, parsnip or rutabaga has 66-110 calories.
  • All of the common varieties (carrots, potatoes, beets, celeriac, daikon radish, parsnip, rutabaga, and turnip) are all very low in saturated fat and cholesterol.
  • All are a good or very good source of dietary fiber.
  • Beets, radish, rutabaga and turnip have higher sugar contents.

Because root vegetables function as the energy storage organ in a plant, they are nutrient dense. Common nutrients include folate, magnesium, manganese, phosphorus, potassium and vitamins B6 and C.

The recipe below calls for roasting potatoes, sweet potatoes and turnips — simply because I wanted to warm up the house. Root vegetables are also great in soup and as a mash. Try adding diced celeriac to minestrone soup or turnips to potatoes for a mash. Also, most root vegetables are interchangeable, just keep in mind that sweet potatoes cook faster than the others.

Roasted Potatoes, Sweet Potatoes & Turnips with ShallotsRoasted Potatoes, Sweet Potatoes & Turnips with Shallots

Preheat oven to 400-degrees, and line a cookie sheet with foil. Cut into chunks 1 cup potatoes and 1 cup turnips and toss in a bowl with 1 tablespoon grapeseed oil and then spread onto the cookie sheet. Sprinkle with salt and pepper and roast for 15 minutes.

Add to the bowl 1 cup sweet potatoes, cut into chunks, and toss to coat with remaining oil. Mix the sweet potatoes with the other veggies and roast for an additional 15 minutes, until all vegetables are tender and begin to brown.

Meanwhile, lightly oil a small skillet over medium heat. Add 1/2 cup shallots, sliced very thin, and fry lightly, until they’re translucent and start to crisp. Set aside.

Top veggies with shallots and serve hot.

Post and photo 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!

09 Nov

Posted at 18:40h in Recipes by
8 Likes

A half pound bag of pea shoots is quite a lot. You can easily enjoy the tender shoots in a delicious raw salad with lettuce and arugula. Looking for more ideas? Garnish your favorite fall soup with the sprouts or partner with fish. With a wonderful vibrant pea flavor, the tiny shoots make a fantastic topping for a homemade white pizza, or a crisp whole wheat flatbread. I love flatbreads because they are endlessly versatile and a cinch to whip up. This one combines the hearty fall flavor of roasted butternut squash with the refreshing pop of the pea shoots–a little taste of spring as we head in to winter.  

 

Crispy Whole Wheat Flatbread with Butternut Squash, Goat Cheese and Pea Shoots

In a medium sized bowl, mix 1/2 cup warm water with 1 teaspoon active dry yeast. Let sit for 5 minutes.

Stir in 1 1/4 cups whole wheat flour and 1/2 teaspoon salt. Knead until the dough is soft and elastic, about five minutes, adding small amounts of flour if the dough is too sticky. Let rise for about 45 minutes in a warm spot.

While dough is rising, preheat the oven to 425 degrees. Peel and dice 1 butternut squash, coat in 1 tablespoon olive oil, and roast on a baking sheet for about 15 minutes, until squash is tender and starting to caramelize on the edges. Set aside the roasted squash and reuse the baking sheet for the dough. 

When the dough has nearly doubled in size, increase the oven heat to 475 degrees. Sprinkle a cutting board or countertop with additional flour and roll the dough into a 10-12 inch circle. Sprinkle baking sheet with a bit of cornmeal, then place the dough on the sheet. Bake for about 10 minutes, until cooked through and golden brown. 

Top warm flatbread with roasted butternut squash, crumbled goat cheese, a handful of pea shoots, a pinch of salt and pepper, and a sprinkle of balsamic vinegar. Cut into wedges or strips and serve as a light lunch or stunning appetizer. **Not a fan of goat cheese? This recipe can easily be modified to compliment your family’s palette. Try roasted walnuts or pine nuts paired with butternut and a sharp cheese or crumbled tofu.

Recipe contributed by Kate Darlington – Blooming Glen Farm intern, Colorado native, and food lover.

09 Nov

Posted at 00:31h in Weekly Share by
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Week 24, CSA harvest 47 and 48! At our end of the year dinner with our crew, we reflected back on the season, everyone sharing their best and worst memories. Almost all the worst memories had something to do with the endurance required to harvest in extremes, which this season seemed to have plenty of, whether it be picking cherry tomatoes in stifling hot rows, bereft of any breeze, or harvesting kale in the frosty morning, bone-chilling, temperatures. The fondest memories ranged from eating big juicy watermelon out in the field, mastering cultivation between beds, screenprinting farm t-shirts (taking orders soon!) and generally cooking and eating the harvest. Collectively, we remembered the late spring hail (the first we’ve ever seen at the farm), the summer drought, high temperatures and (minor) earthquake, over two feet of fall record-breaking rains, and an October nor’easter. What a year!  As one CSA member said, “it’s time to stick a fork in this season and call it done.”
Or as Robert Frost wrote,
“For I have had too much
Of apple-picking: I am overtired
Of the great harvest I myself desired.”

November 8, 2011

In this week’s share you’ll find escarole. Don’t mix it up with your head lettuces. Escarole is a bitter green best used in cooking- a wonderful addition to a fall soup. Last Friday and this Tuesday’s share received a 1/2 pound bag of pea shoots, the result of a successful experiment. As soon as we saw that there would be losses in the field, we brainstormed things we could grow in the greenhouses. Pea shoots are grown in flats on tables. Somewhat labor intensive and using lots of soil mix (each flat only yields about 1.5 to 2 pounds), farms typically receive from $8 to $11 a pound from either farmer’s markets or restaurants for the tender little pea shoots. We are happy to be able to round out the last few CSA shares with this delicious addition. Check out this week’s recipe for some ideas for what to do with them.

Growing and harvesting pea shoots.

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

05 Nov

Posted at 14:29h in Recipes by
7 Likes

I love putting things in my pancakes! Nuts, chocolate and bananas are some classic add-ins. Things like blueberries, strawberries, peaches are great because you can integrate seasonal fruits. However, you can even take it a step further during fall season by mixing in some veggies like sweet potatoes or winter squash into your morning breakfast regiment. A butternut and cinnamon combo is one of my favorites drizzled with real maple syrup. You can also sub in sweet potatoes for a similar flavor.

Butternut Squash Buttermilk Pancakes

-Prep your squash by peeling 1 small butternut and dice into cubes (about 1 1/2-2 cups. ) Boil in water until tender. Drain and mash with a fork. You want at least 1 cup of mashed squash. I used about 1 1/2.

In a large bowl, mix the dry ingredients:
1 1/2 cups of flour (3/4 cups of each white and wheat flour is nice)
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 tablespoons of brown sugar
1 teaspoon of cinnamon

-Separate 2 eggs and beat the yolks in a bowl with 1 and 3/4 cups of buttermilk
**If you don’t have buttermilk on-hand you can perform a quick substitution by adding 1 tablespoon of lemon juice to milk or by mixing 1 cup yogurt with 3/4 cup milk.

-Pour egg and buttermilk into the dry ingredients and mix until combined. Pour in 6 tablespoons of melted butter. Mix again.

-Fold in butternut squash mash.

-Heat griddle and brown pancakes on each side. Make sure you don’t rush it and cook the cakes through because they tend to take a little longer than regular pancakes.

-Keep warm in the oven and serve with butter and maple syrup!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients.

01 Nov

Posted at 22:24h in Recipes by
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Orangey Sweet & Sour CabbageCabbage is probably one of the most abused vegetables in town. On St. Patrick’s Day, it’s appearance is first upstaged by the potato, and then its nutrition is slow-cooked to near depletion. In picnic season, it’s coated with fatty oils, dressings and cream sauces. Probably worst of all, it’s reputation seems to be forever tarnished, thanks to the tiresome cabbage soup fad diet.

But, the cabbage deserves so much more than this! It’s anti-inflammatory properties are stellar, thanks to the high content of an amino acid called glutamine. In addition to promoting the digestive process and intestinal health, glutamine has been shown to be useful in all sorts of treatments including burns and peptic ulcers. Because cabbage is a member of the cruciferous family, it’s also a great cancer-fighting food. Cruciferous veggies are high in indole-3-carbinol, a chemical shown to block the growth of cancer cells, as well as stimulate DNA repair in cells. Finally, a look at cabbage’s nutritional profile shows it as an excellent source of vitamins K and C, a very good source of fiber, manganese, folate, vitamin B6 potassium and omega-3 fatty acids, and a good source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein.

Clearly, cabbage deserves to shine in all of our diets.  To get the most nutrition, be sure to eat it raw or fast-cooked. Cabbage is delicious steamed and splashed with balsamic vinegar, fits well into just about any stirfry, and makes a perfect wrap:

Orangey Sweet & Sour CabbageOrange Sweet & Sour Cabbage Wraps

Steam 12-15 large cabbage leaves until just tender, about 4 minutes, and set aside.

Combine sauce ingredients and set aside:
2/3 cup white vinegar
1/3 cup tamari
1/2 cup ketchup
1/4 cup agave
4 tablespoons fresh orange juice
2 tablespoons arrowroot powder or cornstarch
1 teaspoon ground ginger
1/4 tsp cayenne
zest from 1/2 orange

Heat 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Add 2 cups seitan*, chopped small, and cook until crispy (about 10 minutes), stirring occasionally. *Use crumbled tempeh for a gluten-free version, or if seitan is not available.

Reduce heat to low-medium, stir in 1 1/2 cup bell peppers, chopped small, 1 1/2 cup onion, chopped small and 4 cups cabbage, thinly shredded and cook until tender, but still crisp (about 5 minutes), stirring occasionally; if mixture is sticking to pan, add a little water.

Reduce heat to low, stir in 3 cups cooked brown rice and half of the sauce, mix well and allow to thicken. Add sauce until the filling reaches your desired consistency. Remove filling from heat, scoop onto cabbage leaves and wrap ’em up!

Serve these immediately, two to three as a main dish or one as a side.  Options: Substitute peppers and rice for any veggies that are in season and grains that are on-hand.  Increase cayenne if you want to turn up the heat.  Substitute pineapple juice for orange juice and eliminate the orange zest if you want a more neutral sweet-and-sour flavor.

Post and photo 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!

01 Nov

Posted at 17:45h in Weekly Share by
6 Likes

A whopping six inches of heavy snow fell on the farm this weekend… a first for the end of October, but considering the fall we’ve had, not all that surprising. A few crops that we thought we might have for this week and next are buried under snow (arugula) or just didn’t hold up to the hard freeze (swiss chard). But thanks to the high tunnels, we have bok choy, head lettuce and greens. Next week is the last pick-up of the season: Tuesday, November 8th and Friday, November 11th.

November 1, 2011

In the share this week are a few new crops you may not be familiar with.

The watermelon radish when sliced looks just like a watermelon with a green rind and rosy pink interior.  The color intensifies with a splash of vinegar.  Gorgeous in a salad raw, this radish can also be roasted, added to stir fries, sautéed, added to stews, or even boiled and mashed (peel the skin first). Milder than most radishes, it is actually slightly sweet with a nice crisp bite when raw. The watermelon radish is an heirloom variety of the Daikon.

In the squash family there is a choice of cheese pumpkin, blue hubbard squash and butternut.

A classic pumpkin of the 19th century, the Long Island Cheese pumpkin was likely named for its shape and color, which bring to mind a wheel of dairy-fresh cheese. The name may also come from the colonial practice of making “pumpkin cheese”, a somewhat sweet preserve (or what we would call pumpkin butter) from squashes that do not store well. This pumpkin has a sweet flesh that’s good for baking.

The Blue Hubbard winter squash is believed to have originated in the West Indies, and first arrived in Marblehead, Massachusetts in the 1700’s. It is described as “starchy, dry, thick, flaky, floury, melting, nutty and fine-textured with a brilliant orange flesh”. It has excellent storage properties. When kept in a cool place (around 50°) it will last for a few months. It is delicious in pies, for which it is best known, but it can also be cut into serving size pieces and baked or steamed. Because of its grainy texture, it is often mashed or pureed with butter and seasonings before serving. You can bake it whole, or if it is too large, cut it, or break it by putting it in a big plastic bag and dropping it on the ground. Excellent source of Vitamin A and contains fair amounts of iron and riboflavin.

The butternut squash has the longest storage potential of all squash. The butternut has a bright orange, moist flesh with a nutty flavor and a tan exterior skin and bulbed end. It is very versatile for cooking. Bake in sections in oven with skin on, or peel off the skin, cube and boil, then blend into soup.

Saturday's snowy harvest.

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

26 Oct

Posted at 14:43h in Recipes by
1 Like

Butternut squash, a type of winter squash, has a sweet nutty flavor, and a rich, orange colored interior. It can be used interchangeably with recipes that call for pumpkin, and roasting the squash will deepen the flavor.  This recipe is a simple but delicious side dish that can be personalized by using your favorite fresh herbs, or adding other diced vegetables, like turnips and potatoes. This recipe makes quite a lot- for two adults I would adjust the quantities by only using half a butternut for this recipe, and reserving the rest for another use.

Roasted Butternut Squash with Shallots and Sage

– Preheat your oven to 450 degrees.

– Take one medium butternut squash (about 2 pounds) and peel, seed and cut into 1-inch chunks.

– Peel two shallots (about 1/4 pound) and quarter lengthwise.

– Toss in a bowl: shallots, diced butternut squash, 1 1/2 tablespoons olive oil, and 1/4 cup fresh sage leaves, roughly chopped. (Thyme could be substituted for the sage, or add a dash or two of cinnamon to tempt the younger set). Season with coarse salt and ground pepper. Spread on a rimmed baking sheet.

– Roast until butternut is lightly browned and tender, about 30 minutes.

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

26 Oct

Posted at 13:39h in Weekly Share by
4 Likes

In your share this week is a 1/2 a pound of golden shallots. Shallots are like a sophisticated onion- one with a more delicate and sweet garlicky flavor. They are wonderful in risotto or roasted alongside a chicken then used as a base for gravy, or carmelized and paired with roast beef. This week’s recipe features roasted butternut with sage and shallots.
A fresh bunch of tasty arugula is in the share for another week- this is a green that doesn’t mind the cold nights. I picked up some wonderful Petite Seckle pears at the Headhouse Farmers Market this weekend, and have been enjoying them in an arugula and goat cheese salad with a balsamic vinaigrette. Delicious!

October 25, 1011

As the CSA winds down, I want to draw your attention to some of the many hands that helped to bring your veggies from the field to your dinner plate. Not only is there our regular crew of folks who are here five days a week out in the fields, but there is our wash crew that comes in once a week, either Tuesday or Friday morning during the 24 week harvest season. Always with a smile, they don their rubber overalls to help wash, dunk, spray, refresh and generally remove mud and dirt.

Meghan, Donna, Stephanie, and Dale: washers extraordinaire!

Meghan, an employee at Whole Foods, has been our wash queen for 4 years now, Donna joins us for year two, and Stephanie started this Spring. My dad (Dale, Pop-Pop, or Mr. B, depending) is a “pinch hit washer”- when he’s not mowing, building or fixing things, cleaning up after all of us, or playing with his granddaughter, he’s washing, or generally doing whatever we need him to do on any given day. Thanks wash crew- we appreciate what you do!

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