Recipes

01 Jun Green Garlic Hummus

Posted at 07:48h in Recipes by bloomingglenfarm 0 Comments

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Green garlic has been in our shares for two weeks now and is a wonderful spring treat. It is an amazing addition to any dish but gives this hummus recipe a delicious garlic flavor. Enjoy with fresh cut vegetables or your favorite cracker or chip. It’s a quick and easy recipe for those days when you are on the go.

Green Garlic Hummus

Ingredients:
1 roasted green garlic (see recipe below)
1 can chickpeas (15 oz), rinsed and drained (reserve liquid in case you need it)
3 Tbsp tahini
3 Tbsp lemon juice
1-2 Tbsp fresh parsley, roughly chopped and packed
1 ¼ tsp sea salt
2 Tbsp olive oil

Place roasted green garlic and chickpeas in food processor. Pulse a few times. Scrape down the sides and pulse again.
Add remaining ingredients. Pulse until you get a smooth texture. If you want to thin out the hummus, just add a little bit of the chickpea liquid until you get the desired consistency.
Garnish with a drizzle of olive oil and fresh parsley leaves. Serve with fresh cut vegetables or your favorite cracker or chip.
Store in the fridge for up to a week.

Roasted Green Garlic

1 green garlic, stem and bulb
1-2 tsp olive oil
Sprinkle of sea salt and black pepper

Preheat oven to 400°F.
Clean up green garlic and slice in half lengthwise.
Place on baking sheet, brush on oil, and sprinkle with salt and pepper.
Roast for 10 minutes.
Remove from oven and let cool.

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

25 May Strawberry Top Vinegar

Posted at 11:02h in Recipes by bloomingglenfarm 0 Comments

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The strawberry fields are bursting with beautiful, sweet strawberries for us to enjoy. It’s easy to simply eat a whole bowl of these wonderful farm fresh berries in one sitting. One of my goals is to always try to find new ways to incorporate produce into interesting recipes. This recipe focuses on using the tops of the strawberries which we generally throw away or compost. You can still enjoy a bowl of fresh strawberries but save the tops and use them in this infused vinegar recipe. The strawberry vinegar can then be turned into a vinaigrette for a delicious seasonal spring salad.

Strawberry Top Vinegar

Ingredients:
1 cup strawberry tops
1 ½ cups white wine vinegar

Rinse the tops (hulls) of the strawberries and pat dry.
Place the tops in a glass container.

Top with vinegar and place lid on. Best to use a plastic lid, as a metal one can tarnish with the vinegar.
Gently shake the jar to mix well.
Allow to sit on counter for at least 24 hours.
Strain strawberry tops and store strawberry vinegar in a glass jar in the fridge. It will last for weeks.

Use this strawberry vinegar for marinades, dressings, etc.

Simple Spring Salad:

*I used this vinegar to create a simple vinaigrette. Combine 1 Tbsp strawberry vinegar with 2 Tbsp olive oil. Season with sea salt and black pepper to taste.

*Make a batch of candied walnuts from the recipe on the blog (Roasted Apple and Arugula Salad – Blooming Glen Farm). I did leave out the cinnamon in this recipe to make it go better with the strawberries.

*Fill a medium bowl with salad greens, arugula, and/or spinach. Add some sliced strawberries and some candied walnuts. Drizzle on the vinaigrette and enjoy!

03 Nov Radish Toast with Parsley Butter

Posted at 14:09h in Recipes by bloomingglenfarm 0 Comments

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Sometimes I look at the share we receive and immediately know what I want to create. Other times I pick a specific ingredient to showcase. This week I was headed in a completely different direction- I had an idea, but then I kept thinking about the beautiful winter radishes we have gotten the past few weeks. Their color alone makes any recipe a hit. The winter radishes- daikon, purple daikon, black, or watermelon- can all be used in this recipe. It also utilizes the fresh parsley and arugula from this week and garlic from previous weeks.

Radish Toast

Ingredients:
1 head roasted garlic (see below for recipe)
Parsley butter (see below for recipe)
Arugula parsley sauce (see below for recipe)
1-2 winter radishes
4 slices of bread (NORD sourdough bread works great)
Sea salt, lemon zest, finely chopped parsley- for garnish

Roast garlic. Then make parsley butter and arugula parsley sauce using below recipes.
Thinly slice radishes. I used a mandolin set on the thinnest setting.
Toast bread.
Assemble toast. Top toasted bread with parsley butter. Layer radishes on top and then drizzle with the arugula parsley sauce. Sprinkle with sea salt and lemon zest. Garnish with finely chopped parsley.

Roasted Garlic

Ingredients:
1 whole bulb of garlic
1 tsp olive oil

Slice top ¼ of an inch off of garlic bulb to expose the top of the cloves.
Place on a sheet of aluminum foil and drizzle with oil.
Wrap up in the foil and bake at 375°F for 50 minutes.
Remove and let cool.
Squeeze out each roasted garlic clove.
Great for dressings, to spread on toast, etc.
Store in an airtight container in fridge.

Parsley Butter

Ingredients:
4 Tbsp salted butter, softened
2 tsp fresh parsley, finely chopped
2 cloves roasted garlic

Combine all ingredients in a medium bowl and mix well.
Store in fridge.
Use for above recipe but also would be great on potatoes or your favorite steak.

Arugula Parsley Sauce

Ingredients:
1 cup arugula, packed
½ cup parsley, packed with stems
¼ cup olive oil
3 cloves roasted garlic
1 tsp lemon zest
1 Tbsp lemon juice
¼ tsp sea salt
Pinch black pepper

Combine all ingredients in blender or food processor.
Blend well to fully combine.
Use for above recipe or try with fish, roasted veggies, etc.

27 Oct Slow Cooker Vegetable Broth and Easy Veggie Soup

Posted at 10:22h in Recipes by bloomingglenfarm 0 Comments

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With the beautiful bounty we have received from the farm this week, I wanted to create an easy recipe for vegetable broth and a simple soup. These recipes showcase the amazing celery, carrots, onions, broccoli, and fresh herbs from this week’s share, and the parts of the veggie you might typically discard are utilized in the broth- like kale ribs, beet greens and onion peels.

Slow Cooker Vegetable Broth

Ingredients:
2 onions- cut into 1/8ths with skin on
1 head garlic- chopped in half with skin on
4 carrots with tops- rough chopped
4 celery stalks with leaves- rough chopped
8 cups chopped veggie scraps (kale ribs, beet greens, turnip tops, onion peels, etc.)
3 Tbsp fresh herbs of choice- rough chopped
1 ½ tsp sea salt
¾ tsp black pepper
8-12 cups water (fill slow cooker almost to top)

Prep all ingredients and place in slow cooker.
Pour in water to within an inch of the top of the slow cooker.
Cook on high for 6 hours.
Toss strained vegetables. Freeze or refrigerate broth.
This recipe makes about 8 cups of broth.

Easy Vegetable Soup

Ingredients:
2 Tbsp olive oil
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
1 bunch carrots, chopped
4 stalks celery with leaves, chopped
1 head broccoli with stalks, chopped
½ lb mushrooms, chopped
2 Tbsp fresh herbs, finely chopped
1 tsp sea salt
½ tsp black pepper
8-10 cups vegetable broth

Heat oil in large saucepan.
Add onion and sauté on medium heat for 4 minutes.
Add garlic and sauté for 2 minutes.
Add carrots, celery, broccoli, mushrooms, fresh herbs, salt, and pepper. Mix well.
Add broth and simmer covered for 30 minutes.
Serve as is or with cooked pasta or rice.
Enjoy!

Recipe and photos by Stephanie Borzio, Blooming Glen Farm CSA Coach. 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

20 Oct Whipped Squash Dip and Fall Squash Creamer

Posted at 10:03h in Recipes by bloomingglenfarm 0 Comments

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As soon as the weather begins to cool down and we see the colors of this season begin to adorn our trees, pumpkins appear. Pumpkins are not only used to decorate for the fall, but we see pumpkin flavored everything. This is what inspired this week’s recipes. Instead of pumpkins, I use the delicious koginut squash. Roasting and pureeing this squash gives you the base for both the fall dip and creamer.

Whipped Squash Dip

Ingredients:
8 oz cold heavy whipping cream
8 oz cream cheese, softened
½ cup pureed koginut squash*
1 ½ tsp vanilla
¼ cup + 1 Tbsp honey
½ tsp cinnamon

Whip heavy cream in mixer. Start on low and gradually increase to high speed until it forms stiff peaks.
Remove whipped cream and place in bowl.
Blend cream cheese in mixer. Scrapes sides and mix again.
Add squash, vanilla, honey, and cinnamon. Mix on medium speed. Scrape the sides and mix again.
Fold in the whipped cream.
Serve with sliced apples, sliced pears, pretzels, graham crackers, etc.
Enjoy!

Fall Squash Creamer

Ingredients:
2 cups oat milk**
½ cup koginut squash puree*
¼ cup maple syrup
1 ½ tsp vanilla
¾ tsp cinnamon
1/8 tsp nutmeg
Pinch ground ginger
Pinch allspice
Pinch ground cloves

Combine all ingredients in blender.
Blend until well combined.
Store in airtight container in fridge for up to 5 days.
You can also freeze in ice cube trays to preserve for longer.
Enjoy in hot coffee, iced coffee, hot chocolate, etc.
Shake well before each use.

*Pureed Koginut Squash: Cut squash in half and remove seeds. Cut into 1 inch slices and place on parchment lined baking sheet. Roast at 375°F for 30 minutes. Let cool and then peel skin. Puree roasted flesh in food processor. Store in fridge for up to a week or freeze to preserve longer. Depending on the size, 1 koginut squash gives you about 1/3 to ½ cup of puree.

**Homemade Oat Milk: Combine 1 cup rolled oats and 2 cups cold water in blender. Blend for 30-45 seconds on high speed. Strain through nut milk bag or cheesecloth. Do not squeeze. Store oat milk in fridge for up to 5 days. Can flavor with vanilla, sweetener, etc. For this recipe, you want to use it plain. This will make about 2 cups of oat milk.

13 Oct Potato Soup

Posted at 08:11h in Recipes by bloomingglenfarm 0 Comments

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This potato soup is full of flavor, but very simple to make. It combines the russet potatoes, onion, and garlic from this week’s share and uses the fresh dill as a possible topping. This is a recipe the whole family will enjoy!

Potato Soup

Ingredients:
4 Tbsp butter
1 red onion, diced
2 cloves garlic, finely chopped
1 quart russet potatoes, peeled and cut into ½ inch cubes
5 cups vegetable broth, divided
1 tsp sea salt
½ tsp black pepper
3 Tbsp flour (*if gluten free, you can use a gluten free flour)
½ cup sour cream
2 tsp finely chopped fresh dill

In medium pot on stovetop, melt butter.
Add onion and cook on medium heat for 2 minutes.
Add garlic and cook an additional minute, stirring constantly.
Add potatoes and toss to coat.
Pour in 4 ½ cups broth (reserve ½ cup for use later), salt, and pepper. Bring to a boil.
Reduce to a simmer and cook for 20 minutes uncovered.
Mix the last ½ cup of broth with the flour in a small bowl. Slowly add to the soup, mixing as you go. Allow to simmer for 2 more minutes.
Once the soup is done cooking, you can serve as is or you can blend it up to create a uniform texture.

Dill Sour Cream: combine sour cream and dill in a small bowl. This can be used as a topping.
Divide soup into bowls. Top with the dill sour cream, shredded cheese, bacon, ham, fresh chives, fresh dill, etc.
Enjoy!

06 Oct Pasta with Arugula and Radishes

Posted at 08:41h in Recipes by bloomingglenfarm 0 Comments

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The arugula from the farm is one of my favorites! Its mild peppery flavor is divine and I wanted to showcase it in this week’s recipe. Combining the arugula, red onion, and the French breakfast radishes in a simple, but unbelievably tasty pasta dish was what I dreamed of. This recipe came together just as I imagined and really showcases the radishes and arugula in a unique way. Enjoy this flavorful dish alone or with a grilled or roasted protein.

Pasta with Arugula and Radishes

Ingredients:
1 lb pasta *
2 tsp sea salt, divided
3 Tbsp olive or avocado oil
½ large red onion, thinly sliced **
6-8 French breakfast radishes, thinly sliced **
3 large cloves garlic, finely chopped
½ tsp black pepper
½ lb arugula
5 Tbsp parmesan cheese (plus more for garnish)

*I used spaghetti, but you can use whatever pasta you choose.
**I used a mandolin set on the lowest setting to get thin, even slices.

Prep all ingredients before starting to cook anything. Wash, slice, and chop all produce.
Bring a large pot of water to a boil. Add 1 tsp salt.
Once water has come to a rolling boil, add pasta and cook according to package instructions.
While pasta is cooking, begin cooking the produce.
In a large sauté pan, heat oil. Add onions and radishes. Cook on medium heat for 3-4 minutes.

Add garlic and cook for an additional 2-3 minutes. Stir constantly.
Remove ½ cup pasta water from large pot. Pour into sauté pan and mix well.
Add 1 tsp salt and ½ tsp pepper to the sauté pan. Cook for 1 more minute.
Place arugula in colander in sink. Drain pasta, pouring hot pasta water over the arugula to quickly wilt it.
Add drained pasta and wilted arugula to sauté pan. Mix well to combine.
Add parmesan cheese and toss to coat.
Garnish with freshly grated parmesan and serve immediately.

29 Sep Scrambled Egg Bites

Posted at 14:03h in Recipes by bloomingglenfarm 0 Comments

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Having recipes that are versatile and can be changed throughout the seasons as produce changes is really helpful. This recipe does just that. Keep the base ingredients the same but change the add-ins depending on what you have at that time. It’s also a recipe that can incorporate ingredients from other local farms- eggs from Deep Roots Valley Farm, cheese from Birchrun Hills Farm or Valley Milkhouse, and mushrooms from Primordia Farms. Add those items to the variety of produce we get each week from Blooming Glen Farm and you can get really creative with these egg bites.

These scrambled egg bites also make a quick, but healthy breakfast if made ahead of time. But- do not limit yourself to just breakfast. The egg bites make a great addition to packed lunches, as an after school snack, or a main protein for dinner.

Scrambled Egg Bites

Ingredients:
10 eggs
2/3 cup cottage cheese
½ tsp sea salt
¼ tsp black pepper
¼ tsp paprika

Add-ins: peppers, onions, mushrooms, zucchini, ham, bacon, cheese, kale, spinach, Swiss chard, potatoes, tomatoes, sausage, fresh herbs, etc.

Choose what add ins you will be using for your egg bites. Everything should be chopped and precooked.
Preheat oven to 325°F.
Place baking dish filled with water on lower rack of oven (this keeps oven moist and helps with even baking).
Grease muffin pan. You can also use silicon inserts, but you still want to spray them with oil.
Fill each muffin tin with about ¼ cup of add ins.

Combine eggs, cottage cheese, salt, pepper, and paprika in blender. Blend for 30-60 seconds until well combined.
Pour egg mixture into each muffin tin. You should have enough for a dozen egg bites.
Place muffin pan on top rack of oven and bake for about 25 minutes. Egg bites should be set in the center when done.

Let egg bites cool for 5 minutes before removing from muffin pan.
Enjoy as breakfast, lunch, or dinner!
Store leftovers in the refrigerator or freeze to preserve longer. Reheat in oven or microwave.

22 Sep Sheet Pan Fajitas

Posted at 11:17h in Recipes by bloomingglenfarm 0 Comments

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The fall is typically a time where we shift into new routines. We juggle school, work, children’s activities, and sporting events. As a family of 5, we often find ourselves moving in different directions, but still enjoy eating together at least a couple of times a week. This meal is full of flavor and is fast and easy, so it’s perfect for a quick, but healthy dinner. I actually like to double the recipe so that we have leftovers throughout the week for lunches.

Sheet Pan Fajitas

Ingredients:
1 ½ lbs boneless chicken breasts, thinly sliced
2 onions, sliced
4 peppers (green bell peppers or sweet peppers), stem/seeds removed and sliced
3 Tbsp olive or avocado oil
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
¼ tsp ground cumin

Preheat oven to 375°F.
Place sliced chicken, onions, and peppers in large bowl. Add oil and toss to coat.

In small bowl, mix all of the spices. Sprinkle over chicken and vegetables. Mix well to evenly distribute.
Place on large baking sheet.
Bake for 25 minutes.

Serve in wraps or on top of rice. Top with homemade salsa (see recipe for End of Summer Salsa), guacamole (see recipe below), sour cream, and shredded cheese.
Store leftovers in the refrigerator for up a week.

Guacamole–
4 ripe avocados
1 lime, juiced + 1 tsp zest
1 tsp salt
½ tsp black pepper
½ jalapeno, seeds/membranes removed and finely chopped
½ medium onion, finely chopped
2 cloves garlic, crushed
1 medium tomato, seeds removed and finely chopped
1 Tbsp fresh cilantro, finely chopped (optional)

Scoop the avocado pulp into a large bowl. Mash with a fork. Add lime juice, lime zest, salt, and pepper. Mix well. In a small bowl, combine jalapeno, onion, garlic, tomatoes, and cilantro (if using). Add to avocado mixture and fold in. Serve with fajitas, tacos, nachos, or just with chips or veggies.

15 Sep Meatloaf Muffins

Posted at 11:51h in Recipes by bloomingglenfarm 0 Comments

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As we navigate through the month of September, we begin to see a shift in the harvest. The last of the cherry tomatoes are being picked and the summer squash has been replaced by spaghetti squash. Just as the farm shifts to the autumn bounty, at home we are shifting to new schedules and routines with the kids going back to school.

It’s the back to school shift that inspired this recipe. It is one that can be made in advance and quickly cooked for a fast, but nutritious dinner. For those kids (or adults) that hate to eat their greens, this recipe is a great way to disguise them. These meatloaf muffins can be served alongside some roasted potatoes or a mix of roasted or grilled vegetables.

Meatloaf Muffins

Ingredients:
2 cups greens, roughly chopped and inner rib removed (kale, collards, Swiss chard, etc.)
1 large yellow onion, roughly chopped
2-3 cloves garlic
2 Tbsp fresh herbs or 2 tsp dried herbs (chives, parsley, etc.)
2 lbs ground beef or turkey
2 eggs
1 tsp sea salt
½ tsp black pepper
2 tsp Worcestershire sauce (optional)
1 cup breadcrumbs

Glaze-
½ cup ketchup
1 ½ tsp spicy mustard
¼ tsp onion powder
¼ tsp garlic powder

Bring a medium pot of water to a boil.
Place greens in water for 60 seconds and then remove with a slotted spoon.

Allow the greens to cool and squeeze excess liquid out.
Preheat oven to 375°F.
Combine greens, onion, garlic, and fresh or dried herbs in food processor. Pulse to chop. Scrape sides and pulse again. Continue to do this until all ingredients are well combined and finely chopped.
Place meat, eggs, salt, pepper, and Worcestershire sauce (if using) in large bowl. Add onion/greens mixture. Mix well. You can use a spoon, but I find it easier to just use my hands.
Add half of the breadcrumbs. Mix well. Add the other half of breadcrumbs and mix well.
Grease muffin pan. Divide meat mixture into 12 servings and press into each muffin mold. I found that a large ice cream scoop worked well for this job.
Place muffin pan on a cookie sheet in oven. This will catch any oil or grease that may run over and will save you clean up afterwards.
Bake for 20 minutes.

While muffins are cooking, make the glaze by mixing ketchup, mustard, and spices.
After the 20 minutes are up, remove the meatloafs from the oven and put the glaze on top of each muffin.
Return the muffin pan to the oven and bake an additional 10 minutes.
Remove from oven and serve while hot. Pairs well with roasted potatoes, mashed potatoes, or roasted/grilled vegetables.
Enjoy!

TO FREEZE- Before cooking, place muffin pan in freezer for a few hours. Remove uncooked meatloaf muffins and place in plastic bag. Return to freezer. When ready to use, place frozen muffins in muffin pan and place in fridge to defrost overnight. Cook as directed in above recipe.

Recipes

01 Jun Green Garlic Hummus

25 May Strawberry Top Vinegar

03 Nov Radish Toast with Parsley Butter

27 Oct Slow Cooker Vegetable Broth and Easy Veggie Soup

20 Oct Whipped Squash Dip and Fall Squash Creamer

13 Oct Potato Soup

06 Oct Pasta with Arugula and Radishes

29 Sep Scrambled Egg Bites

22 Sep Sheet Pan Fajitas

15 Sep Meatloaf Muffins

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