Author: bloomingglenfarm

Pesto is a great way to combine some of the greens we get in our shares each week.  Traditional pesto uses basil, but the recipe this week features kale combined with garlic scapes and scallions.  This pesto can be used on pasta, grilled cheese, panini sandwiches or wraps, pizza, omelets, and so much more.  This recipe also freezes well.

Kale Pesto

Ingredients:
6 cups kale (chopped, packed)
1/3 cup garlic scapes, chopped (about 5 scapes)
¼ cup scallions, chopped
½ cup nuts (cashews, walnuts, or pistachios)*
1 lemon juiced (about 3-4 Tbsp juice)
1 tsp lemon zest
1 ½ tsp sea salt
½ cup parmesan cheese **
1 cup olive oil

  • To prepare kale: wash and dry. Remove stems and coarsely chop.
  • Place half of the kale into a food processor. Pulse to finely chop.
  • Add remaining kale, garlic scapes, and scallions to food processor. Process until all ingredients are finely chopped and well combined.
  • Add nuts, lemon juice, lemon zest, sea salt, and parmesan cheese to food processor. Pulse to combine all ingredients.
  • Scrape down the sides and pulse again.
  • With food processor on low, slowly drizzle in the olive oil.
  • Process pesto until smooth.
  • Add additional olive oil if you want the pesto to be thinner.
  • Store in airtight container in refrigerator for up to a week.
  • To preserve for later- place pesto in ice cube trays, freeze overnight. Remove cubes from tray and store in freezer bag.

 

*If using salted pistachios, do not add sea salt.  Taste the pesto at the end and add sea salt to taste.
**For a vegan or dairy free option, substitute with vegan parmesan or nutritional yeast.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

It is always a treat when we get to head out to the fields and pick our own strawberries at the farm.  There really is nothing better than farm fresh organic strawberries.  This recipe combines these flavorful berries with some basil to create a tasty and refreshing popsicle.  Great for both adults and kids!  If you don’t want to use your whole quart of strawberries that you picked this week, feel free to half this recipe. You can also use frozen strawberries, just soften enough to be able to chop them and blend them really well. Recipe made 10 popsicles, but amount will vary depending on mold size.

Strawberry Basil Popsicles

Ingredients:
1 cup maple syrup
¼ cup packed, chopped basil leaves
½ cup water
1 quart strawberries (4 cups, divided), cleaned with stems removed

  • Combine maple syrup, basil, and water in small saucepan. Bring to a boil and then reduce to a simmer.

  • Simmer for 5 minutes. Turn burner off.  Cover and allow the mixture to infuse for an hour.
  • Chop ½ cup of berries into small pieces. Place the strawberry pieces into the bottoms of the popsicle mold.
  • Place remaining 3 ½ cups strawberries into the blender. Blend until a smooth puree is formed.
  • Add basil syrup into the blender with strawberry puree. Blend again to combine.  Continue blending until mixture is smooth and uniform.
  • Fill molds with puree.

  • Freeze overnight.
  • Carefully remove popsicles from molds and enjoy!

 Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

Bok Choy is a nutritious leafy green vegetable that is a member of the Brassica family (like kale and broccoli).  It is high in Vitamin C, K, and A.  It also contains many other beneficial minerals and vitamins.  This recipe showcases this tasty, nutritious vegetable.  Enjoy on top of a bowl of rice or as a side

Sesame Bok Choy
Ingredients:
1 head bok choy, washed
3-4 large cloves garlic (or sub in green garlic or garlic scapes)
1 can (8 oz) sliced water chestnuts
2 Tbsp olive or avocado oil
½ tsp sea salt
¼ tsp black pepper
2 tsp toasted sesame oil
1 ½ tsp sesame seeds (black or white)
2 Tbsp chopped scallions for garnish

  • Separate bok choy stems from leaves. Chop both and keep separate.
  • Thinly slice garlic cloves and set aside.
  • Chop water chestnuts and also set aside.
  • Heat olive or avocado oil in pan on stovetop.
  • Add garlic and bok choy stems. Sauté on medium low for 5 minutes, stirring to cook through.
  • Add water chestnuts and cook 2 more minutes.
  • Add chopped leaves. Cover and cook about 3 more minutes or until leaves are wilted.
  • Add salt, pepper, sesame oil, and sesame seeds. Mix to combine.
  • Garnish with fresh chopped scallions and enjoy!

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

New to the CSA shares this week is kohlrabi, a unique vegetable developed by crossing a cabbage and a turnip.  Back when my family began as members of Blooming Glen Farm CSA, we had never heard of kohlrabi.  It’s now one of my personal favorites- delicious, crisp and refreshing.  This week’s recipe showcases raw kohlrabi in a simple, yet healthy way.  This would make a great side dish or could be served over salad greens (we enjoyed it with a side of egg salad for a quick dinner on one of our busy nights on the go).

Kohlrabi and Apple Salad

Ingredients:
2 medium kohlrabi bulbs
1 large apple (*I used our favorite, honeycrisp, but you can use any crisp variety)
2 Tbsp chopped scallions
2 Tbsp olive or avocado oil
Juice of 1 lemon, about 2 Tbsp
2 tsp maple syrup
½ tsp sea salt
¼ tsp black pepper
½ tsp lemon zest
Chive blossoms (optional)

  • Clean the kohlrabi. Cut off the bottom.  You do not need to peel this young spring variety.  The skin is tender and edible.  Julienne both bulbs and place in large bowl.
  • Core apple and julienne. Add to large bowl with kohlrabi.

  • Add scallions to the bowl with kohlrabi and apple pieces. Mix to combine.
  • In small bowl, combine oil, lemon juice, maple syrup, salt, pepper, and lemon zest. Mix well.
  • Pour dressing over kohlrabi, apple, and scallion mixture. Toss to coat all pieces.
  • Allow to marinate for at least 15 minutes.
  • Optional: garnish with chive blossoms.
  • Enjoy!

**You can also make this into a slaw.  Simply shred the kohlrabi bulbs and apple instead of julienning.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

The 2021 CSA season is here and what a beautiful share we received this week.  This week’s recipe showcases the fresh spinach and green garlic! Green garlic is a young garlic that is harvested in the spring before it bulbs up. It adds a creamy, mild, fresh garlic flavor to this dish.

Green Garlic and Spinach over Pasta

Ingredients:
2 stalks green garlic
5 Tbsp olive or avocado oil, divided
1 bunch spinach- rinsed, dried, and chopped
¼ tsp sea salt
1/8 tsp black pepper
½ lb cooked pasta (whatever kind you prefer)
½ lb sautéed shitake mushrooms **
Freshly grated parmesan cheese (optional)

  • Cut off the bottom 8-10 inches of the green garlic stalks. Save the tops for later in the recipe.
  • Cut off the roots and ends of the green garlic. Chop into rounds- about ¼ inch thick.

  • Heat 2 Tbsp oil in pan on stovetop. Once oil is hot, place green garlic rounds in.  Cook on medium low until tender (about 4-5 minutes).

  • Add spinach to pan and sauté until wilted (about 3-4 minutes).
  • Add salt and pepper. Mix well.
  • Chop some of the green garlic tops that you set aside earlier. You will need ¼ cup finely chopped tops.  Any remaining tops can be saved for another use (like vegetable broth).
  • In small saucepan or frying pan, add 3 Tbsp oil. Heat to medium and add the finely chopped green garlic tops.  Cook for about 5 minutes.
  • Toss the cooked pasta with the oil and green garlic top mixture.
  • To assemble this dish, plate the pasta. Place the green garlic and spinach mixture on top of the pasta and then add the shitake mushrooms.  Top with freshly grated cheese and enjoy!

 

**Sautéed shitake mushrooms:

  • Clean mushrooms and remove stems.
  • Thinly slice.
  • Heat 1 Tbsp oil in pan on stovetop. Add sliced mushrooms and sauté for 3 minutes on medium heat.
  • Season with salt and pepper to taste.


Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

It’s National CSA Week and the perfect time to talk about an oft overlooked pioneer in sustainable agriculture, Dr. Booker T. Whatley, and his contributions to the genesis of CSA in America.

The credit for the introduction of the Community Supported Agriculture (CSA) concept – which has led to over 12,000 thriving CSA farms across the country today – most often goes to either European or Japanese models that were first adopted by two farms in the U.S. in 1986 in New England.

In the mid 1960’s in Japan, an idea had blossomed from a group of women concerned with pesticide use, the increase in processed and imported foods, and the corresponding decrease in the local farm population. They called their idea “Teikei” which translates literally as partnership or cooperation, and philosophically as “food with the farmers face on it”, or face to face agriculture.

During this same period, farm cooperatives and mutually-supportive systems of agriculture were gaining popularity in Europe, largely influenced by Anthroposophy, and Rudolph Steiner’s writings on the subject.

The first CSA’s appeared in the U.S. in New England in 1986: Indian Line Farm in Massachusetts, and Temple-Wilton Community Farm in New Hampshire, both of which used the term CSA, or Community Supported Agriculture, for the first time.

But as is often the case with African American history, there is an overlooked story that tells us the credit should at the very least be shared with another pioneer whose contributions and ingenuity came years ahead of his time.

Dr. Booker T. Whatley was a prominent African American horticulturist, author and professor, born in Alabama in 1915 (d. 2005). Growing up in the South, Whatley witnessed firsthand the struggles, and subsequent decline, of black farm owners due to racist policies and land theft, and what he saw as an inability to compete with the growing industrialization of agriculture.

“Black people have largely been expelled from the US agricultural landscape. In 1920, nearly a million Black farmers worked on 41.4 million acres of land, making up a seventh of farm owners. Today, only about 49,000 of them remain, making up just 1.4 percent of the nation’s farm owners, and tending a scant 4.7 million acres—a nearly 90 percent loss.” Mother Jones, June 27, 2020

Whatley, the oldest of 12 children growing up on his family’s farm, decided to pursue a career in agriculture. He graduated from Alabama A&M University and, after serving in the Korean War where he was assigned to manage a 55-acre hydroponic farm providing food to the soldiers, he returned to get his doctorate in horticulture at Rutgers University and subsequently began his career as an agricultural professor at Tuskegee Institute (later renamed Tuskegee University).

Whatley’s in-depth work and research at Tuskegee on breeding new sweet potato varieties, small fruits (especially grapes) and honeybees eventually led to what would become a lifelong passion and devotion to helping small farmers develop efficient and financially sustainable operations.

Beginning in the early 1970s, when the prevailing system was saying “get big or get out”, Whatley encouraged “smaller and smarter” as the key to success. He believed that small farms should leave the farming of commodity crops like cotton, corn and soybeans to larger industrial ag, and instead focus on a diversity of high value crops like berries and vegetables; specifically what “grows and sells well where you live”.

Whatley championed direct marketing: he recognized that the key to success didn’t just lay in growing great food, it was equally about selling it. Whatley’s innovative idea was to market to a loyal group of customer subscribers who would pay a membership fee to come to the farm to pick their own produce. He called these “clientele membership clubs”.

“The clientele membership club is the lifeblood of the whole setup. It enables the farmer to plan production, anticipate demand, and, of course, have a guaranteed market.”

This is exactly the definition and value of what we know today as CSA’s.

Whatley knew the importance of customer relationships: “after you get your customers, you’ve got to cultivate them just like you cultivate your crops.” And he had the foresight to see the value in connecting people with the experience of being on a farm.

“We’re bringing up a whole generation in this country today that don’t even know how collards or chickens are raised. So some parents see a farm visit as a wholesome and pleasant educational experience for their youngsters… one that the entire family can share. The average middle-class city person likes the chance to get out on a farm. It’s a form of entertainment, and those folks can save money while they’re having a good time.” Mother Earth News, 1982 

In his advocacy for regenerative farming (soil building & health through compost, crop rotation and nitrogen fixation), Whatley was greatly influenced by another Tuskegee Institute agricultural legend who came before him, George Washington Carver.

Whatley mentored farmers to look at the farm as a whole ecosystem, “the sun, air, rain, plants, animals, people, and all the other physical resources that are within the immediate environment of every farm.”

Whatley saw small farm success as attainable, with the right focus and management. “I see farming as a business, not a lifestyle. I’m talking about a good living for the farmer, maybe even a Caribbean vacation once in a while.”

“Farmers need to spend less time on their air-conditioned tractors. What they really need is an air-conditioned office where they can do their planning, thinking, and managing”. Mother Earth News, 1982 

In his book, “How to Make $100,000 Farming 25 Acres” (1987) Whatley outlined, with playful humor, his ten commandments for a successful and profitable small farm.

Thy small farm shalt:

I. Provide year-round, daily cash flow.
II. Be a pick-your-own operation.
III. Have a guaranteed market with a Clientele Membership Club.
IV. Provide year-round, full-time employment.
V. Be located on a hard-surfaced road within a radius of 40 miles of a population center of at least 50,000, with well-drained soil and an excellent source of water.
VI. Produce only what they clients demand—and nothing else!
VII. Shun middlemen and middlewomen like the plague, for they are a curse upon thee.
VIII. Consist of compatible, complementary crop components that earn a minimum of $3,000 per acre annually.
IX. Be ‘weatherproof’, at least as far as possible with both drip and sprinkler irrigation.
X. Be covered by a minimum of $250,000 worth ($1 million is better) of liability insurance.

50 years ago, Whatley’s work challenged the conventional teaching typical of the land grant university system. Whatley wrote and spoke widely around the country and the world, sharing his vision as he continued to live by his motto: “Find the Good and Praise It.” Booker T. Whatley’s innovative vision for small scale agriculture and clientele membership clubs can be found in the format of ours and so many other Community Supported Agriculture farms. His mantra of “smaller and smarter”, is still incredibly relevant and important today.

Post by Tricia Borneman, Blooming Glen farmer and co-owner. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 16th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

Wow- what an amazing season we had at Blooming Glen Farm!  We are all lucky and grateful to have a wonderful group of farmers dedicated to bringing us the highest quality organic produce.  This team, led by Tricia and Tom, provided us with a steady stream of vegetables and offered us amazing add-on opportunities for this season.  Thank you from the bottom of our hearts!  Amidst a global pandemic and so many unknowns, we could rely on you to bring us fresh organic produce each week.  It was an honor to join this wonderful group of farmers for another year developing recipes for each of you to try.

For our last recipe of the season, we are showcasing the beautiful stalk of Brussels sprouts.  This would make a great addition to your holiday table next week!

Roasted Brussels Sprouts Slaw

 Ingredients:
1 stalk Brussels sprouts
1 medium onion
3 Tbsp olive oil
2 tsp maple syrup
1 tsp garlic powder
¾ tsp sea salt
¼ tsp black pepper

  • Remove Brussels sprouts from stem. Clean well.
  • Thinly slice Brussels. I used a mandolin set on 1/8-inch setting.  Place sliced Brussels in large bowl.

  • Clean onion. Slice in quarters and then thinly slice like Brussels sprouts.  Add to large bowl and mix with brussels.
  • Mix oil, maple syrup, and spices in small bowl. Pour over Brussels and onion mix.  Toss to coat.
  • Spread evenly onto baking sheet.
  • Roast at 400°F for 20 minutes. Mix every 5 minutes.

  • If you want it extra crispy, broil for 1-2 minutes after roasting.
  • Serve this roasted slaw hot or allow to cool and serve cold. It pairs really well with mashed potatoes, but would also make a great addition to a salad or on top of your morning eggs.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

Nothing beats fresh carrots straight from the farm.  The recipes this week use the whole carrot- the delicious orange root vegetables themselves, as well as the beautiful greens that so often get tossed in the compost pile.  When you get a bunch of carrots in your share, remove the greens and store them separately in order to preserve their freshness.  Enjoy these honey ginger carrots and carrot top chimichurri alongside your favorite protein for a complete meal.

Honey Ginger Carrots

 Ingredients:
1 bunch carrots, about 8-10
1 Tbsp honey
2 Tbsp olive oil or avocado oil
2 tsp fresh ginger, grated

  • Preheat grill or oven, depending on how you are cooking the carrots. Temperature should be around 350-375°F.
  • Clean carrots. You can peel them if you want, but it isn’t necessary, especially with such farm fresh, tender young carrots.
  • Combine honey, oil, and ginger in small bowl. Mix well.
  • Brush marinade on carrots.

  • If grilling, place carrots on grill rack in single layer. Cook for 15-30 minutes or until carrots are fork tender.  The cook time will vary depending on the size of the carrots.  Smaller carrots will cook faster and the larger carrots will take more time.  Rotate carrots halfway through grill time.
  • If roasting, place carrots on a parchment lined baking sheet in a single layer. Roast for 20-30 minutes, rotating halfway through cook time.

Carrot Top Chimichurri

Ingredients:
1 bunch carrot tops, cleaned with main stem removed (should be about 1 cup packed)
½ jalapeno pepper, seeds removed and roughly chopped
2-3 garlic cloves, chopped
1 tsp sea salt
¼ tsp black pepper
¼ cup red wine vinegar
¼ cup olive oil
Juice of ½ lemon, or 1 Tbsp lemon juice
Zest from ½ lemon, or ½ tsp lemon zest

  • Carrot tops require a little more work to clean. Soak them in water, rinse really well, and dry.  I used a salad spinner to remove most of the water from the clean carrot tops.
  • Remove the delicate leaves from the main stems. Discard the tough stem and use the delicate leaves for this recipe.
  • Place carrot top leaves, jalapeno pepper, garlic, sea salt, and black pepper in food processor. Pulse to combine and break down all ingredients.
  • In a small bowl, mix vinegar, oil, lemon juice, and lemon zest.
  • Turn food processor on low, slowly drizzle in the liquid mixture. Scrape down the sides and process one more time.
  • Refrigerate for a few days or freeze for future use.

*This chimichurri is wonderful spooned over beef, chicken, pork, fish, seafood, or roasted veggies.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

Fall is definitely in full swing as we begin the month of November.  The temperatures have dropped, the air is crisp, and the colorful leaves are blanketing the ground.  This week’s share is full of amazing autumn vegetables that can be combined to create a delicious fall-themed chili.   This chili blends the flavors of butternut squash, carrots, onions, radishes, cilantro, and hot peppers from our shares.

Ingredients:
2 Tbsp olive oil or avocado oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 lb ground beef
1 cup carrots, diced
2 cups butternut squash, diced
½ poblano pepper, seeds removed and finely chopped*
1 cup daikon radish (white or purple), diced
1 Tbsp fresh cilantro, finely chopped
15 oz diced tomatoes
8 oz tomato sauce
½ tsp sea salt
¼ tsp black pepper
1 tsp cumin
1 Tbsp chili powder

  • Heat oil in Dutch oven or large saucepan.
  • Add onions and cook for 5 minutes on medium heat. Stir frequently.
  • Add garlic and ground beef. Cook for 7-8 minutes or until beef is cooked through.  Stir well throughout cooking time, breaking up the beef as it cooks.
  • Add carrots, butternut squash, poblano pepper, radishes, cilantro, diced tomatoes, tomato sauce, and spices. Cover and cook for 20 minutes, stirring occasionally.
  • Serve with shredded cheese, sour cream, sliced jalapenos (pickled or fresh), fresh cilantro, or sliced avocado.
  • Enjoy!

*Feel free to use other hot peppers instead of the poblanos, but it will affect the spiciness of the chili.

**This recipe freezes well.  I like to double it, serve half and freeze the other half for a future meal.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

Beets are full of essential vitamins and minerals and are a great addition to any meal.  They can be eaten raw and are delicious shredded into a slaw.  They can be roasted and served as a side to your favorite protein.  But one of my favorite ways to serve beets is pickling them.  This recipe gives you two options- pair them with some onions in a more traditional pickled beet recipe or combine with jalapenos and garlic for a spicy version.  I highly recommend trying both.  These pickled beets can be enjoyed straight out of the jar, on a salad, as a side, or even on a snack or charcuterie board.

Pickled Beets with Onions

Ingredients:
5 medium beets
1 cup apple cider vinegar
1 cup water
1/3 cup honey
2 tsp sea salt
1 cup onions, sliced thin

Pickled Beets with Jalapeno and Garlic

Ingredients:
5 medium beets
1 cup apple cider vinegar
1 cup water
1/3 cup honey
2 tsp sea salt
1 jalapeno, sliced thin (or use ½ for less spice)
3 cloves garlic, sliced thin

  • Clean beets. Leave whole with skin on. (Save the greens and add them to a soup or saute.)

  • Place beets in a pot of water. Bring to a boil.  Reduce to a simmer and cook until fork tender.  Cook time will depend on the size of the beets.  Smaller beets will take about 20 minutes and larger beets can take up to 45 minutes.
  • Once beets are fork tender, remove them from the pot and place in a bowl of cold water. Allow to sit for a minute or two.
  • Drain beets and peel off skin (it will rub right off). Also remove any stems that you left on.
  • Thinly slice beets (I used a mandolin set on the 3/16 setting) and place in a bowl.
  • If you are making the onion version, add those to the bowl with the sliced beets. If you are making the jalapeno and garlic version, add those to the bowl with the sliced beets.  Mix well and place in a 1-liter glass jar.
  • Combine apple cider vinegar, water, honey, and sea salt in a medium saucepan. Bring to a boil, reduce to a simmer, and cook for 3 minutes.
  • Pour liquid over the beet mixture. Allow to cool for 15 minutes.  Cover and refrigerate overnight.
  • Enjoy the next day or refrigerate for up to 3 weeks.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com