Kohlrabi is a crispy, mildly sweet stem vegetable rich in vitamins and fiber. Like other members of its family, such as cabbage, kale and broccoli, kohlrabi is packed with phytochemicals to promote health. The stems and leaves of kohlrabi are also edible and full of nutrients and vitamins – so don’t toss them aside!  Kohlrabi can be eaten cooked or raw (I prefer raw). This recipe is a good start, but feel free to make additions – I added red bell pepper for color and crunch.

Remove the stems and leaves and wrap them in a moist towel and put in a ziplock bag. Bulbs can be stored in a vegetable bag in the fridge, and will a few weeks.

Kohlrabi and Turnip Slaw

1 pound kohlrabi (about 2 small heads, leaves included)
1 medium turnip (about 8 ounces), peeled and quartered
3 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon toasted sesame oil
Coarse salt and ground pepper
2 scallions, thinly sliced
Optional additions: Diced red bell pepper, minced jalapeno,  shredded carrot, chopped roasted nuts (such as almonds, cashews or peanuts), cilantro, mint, shredded apple

Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.

Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.

In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

For more ideas visit:

Search our blog for past kohlrabi posts: Kohlrabi fritters with yogurt dill sauce; Kohlrabi and Radish Salad; Slaw variations and garlic scapes; Kohlrabi dal with aromatic rice

Spinach and Scallion Greek Stuffed Sweet Potato

Did you know that scallions are one of the richest sources of vitamin K- important in blood clotting, essential to building strong bones and preventing heart disease. They also provide B complex vitamins and can help fight certain cancers. I remember my grandparent’s summer picnics and there would always be a plate of freshly picked scallions to munch on. This is a great weeknight meal and leftovers make an awesome lunch! Feel free to use organic russet potatoes if you prefer.

Scallions store easily in the fridge in a vegetable bag in the fridge for several days.

2 Large Organic Sweet Potatoes (best if a uniform size)
1 bunch of spinach (you can sub swiss chard or kale)
1 garlic clove minced
Olive oil for pan
2 thinly sliced scallions (white and green parts)
A handful of julienned sundried tomatoes, and halved, pitted Kalamata olives
Feta cheese

Scrub potatoes then poke with a fork a few times and wrap in aluminum foil. Bake the sweet potatoes at 375F until soft – about an hour.

Sauté the spinach and garlic in olive oil. Once wilted, remove from heat and stir in the sundried tomatoes, scallions, and olives.

Top potatoes with a drizzle of olive oil, salt, pepper and feta. Enjoy!

Blog post and photos by Amy Hutchinson, a recent graduate of the Institute for Integrative Nutrition and is a Certified Integrative Nutrition Health Coach. Amy is the mother of 3 very busy girls and understands the complexities of the weeknight and the importance of a home cooked meal.  She helps clients with planning and prepping and provides quick, easy, delicious and mostly “clean” recipes and meal plans for busy families.  Amy also helps families reduce their sugar and caffeine intake.  She believes that eating healthier and cleaner  can lead to making other overall healthy choices and decisions effecting our wellbeing.  Visit Amy at on Facebook as Amy Hobson Hutchinson and Instagram as Healhealthcoach.

Honor where you are today. Eliminate that which does not serve you. Align mind body and soul. Live the life you are meant to live.

Springtime always offers an abundance of garlic flavor with garlic scapes and green garlic. The scapes are the curly flowering stem of the garlic and are removed to encourage the bulbs in the ground to fatten up. Green garlic, on the other the hand, is almost like a scallion. It is removed from the ground before reaching the maturity of a garlic head you find in the grocery store. They offer slightly different tastes, but can be used interchangeably. So how can we use these spring delectables? Both can be chopped and used in dressings and marinades, stirred into eggs, grilled on their own and made into pesto. Be sure to freeze leftovers, the season for scapes and green garlic is very short.

How to Store: Scapes can be placed in a paper bag and kept in the fridge for up to a month.

How to Freeze: Chop them into 1-inch pieces and freeze in zipper freezer bags. This makes it easy to grab a handful of garlic scapes and add them to soups, stews, stir fry, or anywhere else that you would use garlic.

Garlic Scape Chutney on naan bread, adapted from makes a personal pizza or a stunning appetizer. Add a nice green salad and a weeknight dinner is complete!  This spread is so tasty that you can freeze half and use on any meat or fish. For vegetarians or gluten free option, use it with grilled eggplant, squash, zucchini or on a baked potato!

Garlic Scape Chutney on Naan Bread

Fire up the grill or broiler!

1 package of naan
¾ cup chopped garlic scapes, tops removed
½ cup fresh mint packed (or sub in Italian parsley or cilantro)
½ cup roasted or almonds
½ tsp. kosher salt
½ tsp black pepper
½ jalapeño or Serrano pepper- for a little kick (optional)
1 T lime juice ⅓ C olive oil.
1 diced mango ( I prefer champagne they are small and sweet!)
Olive oil or Melted butter for brushing
1 C Melty cheese- such as mozzarella, queso fresco, or paneer

Place all chutney ingredients (garlic scapes through lime juice) in a food processor and process until granular.

Gently fold in the diced mango.  Spread over the Naan and top with cheese of choice. Grill or broil until the naan is warmed through and the cheese is melty. Enjoy!

Here is a recipe that uses the scapes or green garlic with greens that you are sure to have on hand in the spring: Greens with Green Garlic & Prosciutto

For more recipe ideas visit: All About Green Garlic and Garlic Scapes

Bok Choy

Bok Choy is a phenol filled phytonutrient packed power food that contains over 70 antioxidants and is an excellent source of Vitamins A, C and K. This powerhouse is filled with cancer-fighting properties and the list goes on: What is Bok Choy Good For?  In other words this is one healthy vegetable! Bok Choy has been used in Chinese cuisine for centuries and has thankfully begun to make its way into the American diet. It is a versatile veg that can be pickled, sautéed, steamed, or chopped and eaten raw in salads. I LOVE bok choy in this easy homemade Miso soup!  It makes a lot, so you will have plenty of leftovers for lunch.

How to Store Bok Choy: Wrap in a moistened paper towel in a ziplock bag and put it in the fridge.

How to Freeze Bok Choy: Boil washed and trimmed bok choy for 2 minutes. Then plunge into ice water for 2 minutes. Pack dried bok choy in Freezer Zipper bags. Remove as much air as possible from bag. Place in the deepest part of the freezer.

Hearty One-Pot Meal Miso Soup

PREP TIME 15 mins
COOK TIME 30 mins
TOTAL TIME 45 mins
Author: Susan Voisin
Serves: 8

1/2 teaspoon toasted sesame oil, or coconut oil
1 tablespoon ginger-root, peeled and minced
4 cloves garlic, minced (or sub in 4-6 chopped garlic scapes)
12 cups water
1/2 tablespoon wakame or other seaweed
1 1/2 cups carrots, cut into matchsticks (or substitute other root vegetables from the share, like hakurei turnips)
5-8 ounces shiitake mushrooms
1 1/2 cups frozen shelled edamame
5 ounces Vietnamese brown rice noodles, uncooked (1/2 here ½ for next week)
1 pound bok choy, cut into 1/2-inch slices (or sub in other spring greens- swiss chard, kale, spinach or escarole)
6 to 8 tablespoons mellow white miso (found in the refrigerator section of grocery store)

Heat the sesame oil in a large, non-stick soup pot. Add the ginger and garlic and cook for one minute. Add the water, wakame, carrots, and dried mushrooms and bring to a simmer. Cover and simmer for 15 minutes, or until mushrooms are tender. Add the edamame and cook for another 5 minutes.

Add the noodles and the bok choy, cover, and cook until noodles are tender, about 7 minutes.

Place the miso in a bowl and add about 1/2 cup of the hot soup broth. Stir or whisk until there are no lumps and then add it back to the pot and heat through but do not boil. Taste and add more miso as needed.

Nutrition Information
Serving size: 1/8 of recipe Calories: 160 Fat: 2.9g Carbohydrates: 27.9g Sugar: 3.4gSodium: 691mg Fiber: 4.1g Protein: 9g

For more recipe ideas:

Blog post and photos by Amy Hutchinson, a recent graduate of the Institute for Integrative Nutrition and is a Certified Integrative Nutrition Health Coach. Amy is the mother of 3 very busy girls and understands the complexities of the weeknight and the importance of a home cooked meal.  She helps clients with planning and prepping and provides quick, easy, delicious and mostly “clean” recipes and meal plans for busy families.  Amy also helps families reduce their sugar and caffeine intake.  She believes that eating healthier and cleaner  can lead to making other overall healthy choices and decisions effecting our wellbeing.  Visit Amy at on Facebook as Amy Hobson Hutchinson and Instagram as Healhealthcoach.

Honor where you are today. Eliminate that which does not serve you. Align mind body and soul. Live the life you are meant to live.

This season we experimented with new popcorn varieties, in our quest to find one that not only grows well and tastes great, but also has large enough ears to go through our hand crank sheller. First up are the golden yellow kernels of the variety Pennsylvania Dutch Butter Flavor. This is a pre-1885 heirloom popcorn maintained by the Pennsylvania Dutch, introduced in 1988 by Southern Exposure Seed Exchange. It has a superior flavor to commercial popcorn (as really all the varieties we grew do), and pops into nice fluffy white kernels. We also grew the beautiful dark glossy Dakota Black, an open-pollinated variety bred by Prairie Road Organic Farm in North Dakota and Calico, a colorful heirloom variety from Minnesota. (I read in one report that Calico pops most consistently if you freeze the kernels first then throw them directly into a kettle with hot oil. I haven’t tried this yet, and have had good luck without doing so.)

At our house we use an air popper to pop our popcorn. But you can just as easily make it on the stovetop, electric or gas, which I experimented with for the following recipe.

1 Tablespoon coconut oil (I assume canola will work just as well.)
1/2 cup popcorn kernels (you can do more or less, just adjust oil. I’ve seen recipes with 2/3 cup kernels to ¼ cup oil)
sea salt to taste

Melt the coconut oil in large pot over medium-high heat. (A heavy bottom Dutch oven is preferable but my regular 4 quart stainless worked fine- you just want a pot that has a fitted lid.) Add 3 kernels of corn and cover and cook until all 3 kernels pop.

Take the three kernels out of the pot. Add the rest of the popcorn kernels. Cover and take the pot off of the heat. Wait 30 seconds.

Put the pot back on the heat. Cook, shaking the pot occasionally. After about 2 minutes, and the popping has slowed down, remove from heat and take the lid off of the pot and let the steam out. Pour it into a bowl and add your toppings. I just added sea salt to taste, which is a great complement to the mild coconut flavor imparted by the oil. You of course can add your favorite toppings, be it salt and butter, or try nutritional yeast and savory herbs like rosemary, or go for sweet with a cinnamon and honey-butter combo or spice it up with dark cacao powder and cayenne pepper.

Post and photos 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 11th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

Frosty mornings and a cold chill in the air- no better time to make a super nutritious soup chock full of vibrant fall greens and a bit of ginger and jalapeno heat. Pair it with warm-from-the-oven perfectly spiced muffins that take advantage of the proliferation of winter squash this time of year and dinner is served. Thanks to Chef Samara Salisbury (bio after recipes) for sampling her wonderful recipes at the farm on Tuesday. Delicious!

Gingery Super Green Soup with Coconut, Jalepenos & Lime
Serves 6-8

1 1/2 tablespoon organic, unrefined, virgin coconut oil
1 small yellow/sweet onion
1 leek, top removed, washed well and sliced thin
1 stalk celery, small dice
3 cloves garlic, peeled and minced
5 tablespoons fresh ginger root, peeled and grated on micro-plane
sea salt and fresh ground black pepper, to taste
2 kefir lime leaves, broken in half
zest and juice 2 limes
1-2 jalapeños, seeded and minced (add more or less depending on the level of spice you prefer)
7 cups greens (any type of kale, collard greens, spinach or Swiss chard leaves), washed well, stems and ribs removed then chopped
4-5 cups cold water
2 cups unsweetened fully fat organic coconut milk
2 tablespoons cilantro leaves

Garnish Suggestions
Fresh grated coconut, hemp seeds or roasted chickpeas

In a large heavy bottom stock pot warm coconut oil over medium heat. Add onions, garlic, celery and leek and sauté about 5 minutes until onions are soft and translucent. Generously season with sea salt and fresh black pepper. Add grated ginger root, jalapeños, lime leaves, zest and juice, greens, 4 cups water and coconut milk. Turn up heat and bring to boil then turn down and simmer on low for 25-30 minutes. Greens should be very soft and tender. Turn off heat, remove kefir lime leaves and add cilantro. In small batches, puree soup in Vita-mix until completely smooth. Check seasoning and adjust with more sea salt and black pepper.


Spiced Butternut Squash Whole Wheat Muffins
Makes 16 standard size muffins (or 48 mini)

3 eggs, room temperature and beaten
2 cups roasted and pureed butternut squash **
1/2 cup organic, unrefined & virgin coconut oil, melted
1/3-1/2 cup water
1 cup local raw honey
1 teaspoon pure vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon fresh ginger root, peeled and grated on micro-plane
3 cups Castle Valley Mill whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1/2 cup chopped walnuts, pecans or almonds (optional)

Preheat oven to 400 degrees. Grease 2 24-cup (or 16-cup standard size) mini muffins pans with a small amount coconut oil. In a large mixing bowl combine beaten eggs, squash puree, coconut oil, water, honey, vanilla, cinnamon, nutmeg, cloves and ginger root. Whisk until smooth. In another medium mixing bowl combine flour, baking powder, baking soda and sea salt. Add dry ingredients to wet and using a wooden spoon mix until just combined. Using a small ice cream scoop, portion out batter to fill 48 mini muffin tins. Bake for 9 minutes (or longer for larger size) then cool on wire rack. Store in glass airtight container up to 5 days or freeze.

** Butternut squash puree can be substituted with any of the following: Cheese pumpkin, kabocha squash, acorn squash or sweet potato. You can also combine different squashes.

Recipes created by Samara Salisbury. Chef Samara Salisbury, known as “Chef Sam” to her clients, is a graduate of The Culinary Institute of America. Her background includes cooking professionally in both New York City and Paris, and working in marketing for Whole Foods Market. Over the years Chef Sam has developed a strong passion for supporting local organic farmers and food artisans. She enjoys using her cooking skills to help educate customers about where to source locally grown ingredients and how to prepare simple wholesome dishes with them.

Chef Sam has worked extensively with farmers markets in both New Jersey and Pennsylvania and has created seasonal recipes featured in Edible New Jersey magazine and cookbook. This past year she created a farm to school afterschool cooking program for 3rd-6th graders at Bridge Valley Elementary in Furlong, PA. Her goal is to further educate young children and their parents about the many amazing farms we have right here in Bucks County. Raising more awareness about supporting sustainable agriculture and nourishing our bodies with fresh wholesome foods needs to be a priority with this generation. Chef Sam is hoping to expand this program district wide.

Services include: Personal cooking lessons/parties, Monthly Farmer’s Market Recipe Club, Farm to Table Catering and Wholesome Pantry Make-Overs. For more information please visit her website http://www.chefsamcooks/ (website currently under construction but will be live soon) or follow her Chef Sam Cooks Facebook page and @chefsamcooks Instagram page. You can email Samara at or call 973-202-2026.

Post and photos* 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 11th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community. (*Muffin photo provided by Chef Sam.)

With back to back chef demos last week (hmm…maybe we need to do our own version of an Iron Chef competition!), here are a few more recipes for your enjoyment. These are from Chef Rich Baringer of Dinner’s Done Personal Chef Service.

Spaghetti Squash Salad with Chickpeas and Feta (adapted from Cook’s Country), Serves 4

This is a different take on spaghetti squash. It’s light and tasty–and it’s not trying to pretend the squash is real spaghetti. Try it! ~Chef Rich

2 ½ lb spaghetti squash, halved lengthwise and seeded
6 Tbsp extra-virgin olive oil, plus more for drizzling
Salt and pepper
2 tsp lemon zest
7 tsp lemon juice
15 oz canned chickpeas, rinsed
½ cup feta cheese, crumbled
½ cup parsley, coarsely chopped
4 scallions, sliced thin on the bias
2 Tbsp sunflower seeds, toasted

Adjust oven rack to middle position and heat to 375 degrees. Brush cut sides of squash with 2 Tbsp oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast until just tender, 40-45 min. (Paring knife should go in with little resistance.) Transfer to a wire cooling rack, turn squash cut side up and let cool completely, about 1 hr.

Combine zest, juice, ¼ cup oil, ½ tsp salt and ½ tsp pepper in large bowl. Use fork to scrape squash strands into bowl. Toss. Add chickpeas and toss. Transfer to serving bowl and garnish with cheese, parsley, scallion and seeds. Drizzle with more oil before serving, if desired.


Grilled Eggplant Dip (adapted from America’s Test Kitchen Healthy Family Cookbook), Serves 4

This is a very healthy and flavorful dip/spread much like baba ghanoush–just with a few adjustments from the traditional. Serve with vegetables or crackers. You could even use it as a sandwich spread. ~Chef Rich

2 lb eggplant, halved lengthwise
2 Tbsp extra-virgin olive oil
Salt and pepper
2 Tbsp tahini
1 Tbsp lemon juice
1 garlic clove, minced
1 Tbsp parsley, minced
2 sweet peppers, halved, seeded and stemmed

Preheat grill to high. Score eggplant with paring knife, about ½” deep. Brush with oil and season with ½ tsp salt and ¼ tsp pepper. Brush the peppers with oil and season with salt and pepper. Scrape and oil grill grate.

Lay eggplant, cut side down, on grill until very soft and skin is shriveled. At the same time, place peppers on grill, skin side down until charred. Remove eggplant to a sheet pan to cool slightly. Place peppers in a zipper bag and seal. When cool enough to handle, scoop eggplant pulp into a mesh strainer set over a bowl and let drain 3 min. Meanwhile, remove skins from peppers and roughly chop.

Place eggplant, peppers, tahini, juice, garlic, ½ tsp salt and ¼ tsp pepper in bowl. Mash with potato masher until desired consistency. Chill for 30 min. Season with salt and pepper and garnish with parsley.

Recipes by Rich Baringer, Dinner’s Done Personal Chef Service. Phone: 215-804-6438; Email: Web: Like Dinner’s Done:

Post editing 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 11th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

As we move into fall, the harvest starts to see more root veggies, winter squashes and fall greens. Kristin Moyer’s chef demo last week was the perfect transition into fall goodness (her post and recipes follow). While it’s still warm enough to use your grill, this recipe makes for a delicious dinner. I love the addition of fresh herbs- you can really use whatever is to your liking. They always elevate a dish from ho hum to extraordinary.

Grilled Root Vegetables

Preheat grill to medium heat. Gather and wash your assortment of squash and root veggies (beets, hakurei turnips) from the farm share. Cut the spaghetti squash in half lengthwise, place on the grill and put 1 tablespoon oil, herbs and garlic into each cavity. Cut the remainder of the roots and any other winter squash (acorn and/or delicata) being sure to remove all seeds- you can leave skin on) and cutting them into pieces that will grill in a reasonable time and manner. You could also grill some eggplant to add in.

Put all of your beautiful rooty goodness in a bowl and toss with olive oil, salt, pepper and any other herbs and spices you like. Arrange them on your grill, adjust the heat to a real-deal medium and close the lid. Check every 10 minutes, flip and rotate as needed. The spaghetti squash will take the longest, followed by the beets and then the others will soon follow.

In a large bowl they go, one by one as they are done. I add the beet greens, chopped, some kale or fresh herbs (thai basil, lemon verbena, lemon basil, anise hyssop- any of these will work), salt, pepper, olive oil and a squeeze of lemon. Done! This warm root mash-up is perfect for either one of the sauces below (or the sauces can be enjoyed on their own as a dip with raw veggies). Nom Nom, Enjoy ~Kristin Moyer



Harissa is a spicy and aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking.

Ingredients, makes about 2 2/3 cups
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1 tablespoon fennel seed
4 large garlic cloves, unpeeled
4 large sweet peppers
4 hot peppers (jalapeño,serrano,habanero, etc..)
1/2 cup extra-virgin olive oil
1 tablespoon honey
2 teaspoons dried crushed red pepper
juice of a lemon and juice of a lime

Stir coriander, fennel, and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Peel garlic; add to processor.

Char sweet peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add grilled peppers, oil, sugar, citrus, crushed red pepper and hot peppers to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)


Avocado Pesto

1 avocado
1 cup packed parsley and cilantro leaves (I added some raw kale too)
1 jalapeño, ribs and seeds removed
1 Serrano hot pepper
2 cloves garlic
juice of one lime – or two
½ cup water
½ cup olive oil
1 teaspoon salt
½ cup raw almonds (you can sub other nuts)

Pulse all ingredients – except almonds – in a food processor or blender until incorporated. Add nuts and pulse until mostly smooth (depends on what consistency you want). Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Recipes by Kristin Moyer, chef and food educator. Check out her website Carcass and Roughage for more information about the development of a Community Supported Kitchen and her pop up farm fresh meals, available locally for pick-up and delivery. Photos and editing by Tricia Borneman, Blooming Glen Farm.

Farro is an ancient grain, similar in appearance to rice, but with a more nutty nuanced flavor and a chewy texture. To prepare whole grain farro you need to think ahead and soak the grains overnight, but you can cheat and get the semi-pearled variety, which cooks in 15-25 minutes, and is available at most grocery stores and whole foods stores. Whole farro retains all the grain’s nutrients; with semipearled part of the bran has been removed but still contains some fiber.

I fell in love with farro after making this one-pan farro with tomato dish from Smitten Kitchen. If you aren’t familiar with the blog Smitten Kitchen, you should be! Her seasonal recipes that highlight the delicious flavors of farm fresh veggies always impress me- it is super easy to search her site by ingredient, and pull up lots of ideas. You can choose a simple recipe like the one pan farro and tomatoes, or get a little more ambitious, like this delicious zucchini galette I made with our zucchini and some farmers market ricotta from Fulper Farms (they have a stand at the Wrightstown Farmers Market on Saturday’s). And don’t get me started on Smitten Kitchen’s desserts!

So when I saw the first harvest of our giant green bell peppers, I knew I wanted to stuff them with some sort of farro mixture. I brought 3 cups of water to boil and threw in a cup of farro and simmered it until the grains were the texture I wanted (chewy but not mushy), about 30 minutes. Some people say to simmer covered, I did it uncovered but had to add water periodically as it cooked off, so covered is probably a better bet (or start with more water and simmer gently).

In a large saucepan I sautéed in olive oil 4 cloves of garlic and one thinly sliced onion (you could use a sweet onion or the red torpedo’s). Then I added in a chopped tomato (or two), about a cup of leftover cooked corn kernels from our dinner the night before (cut off the cob). I also diced up a chicken breast from Hershberger Heritage, also leftover from grilling the evening before, and threw in a handful of chopped basil. Then I added most, but not all of the cooked and drained farro.  I simmered everything until the juices from the tomato were running.

Meanwhile, I cut two bell peppers in half lengthwise, seeding and coring them, being careful not to pierce the walls of the pepper. I also cut the tops off of some poblano peppers. The peppers went into a steamer basket for 15 minutes. Let cool enough to handle and carefully lay out on a cookie tray. Preheat your oven to 400 degrees. Spoon the farro mixture into the pepper halves, and stuff into the poblanos. Sprinkle with grated parmesan and mozzarella (or whatever cheese you have on hand). Bake for 20-25 minutes until cheese is melting and peppers are slightly browned. You can really improvise with the ingredients and scale depending on how many peppers you are stuffing and what you have on hand. Removing the seeds of the poblanos does reduce their heat, but I noticed that the membrane that the seeds are attached to is very hot, so as we got closer to the tip of the pepper, we were in for some delicious heat. You can either try to remove this membrane better than I did, or save the poblanos for those in your family who like that smoky heat.

Serve with a tossed salad- chopped romaine, cucumbers, grated carrots (and a glass of white wine?). Delicious!

Post and photos 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 11th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

Yesterday at the farm, Chef Rich Baringer of Dinner’s Done Personal Chef Service served up some delicious samples of dishes he made using farm fresh ingredients from this week’s CSA share. He also shared tips on using some of the more unusual greens like dandelion and agretti. (Though agretti was not in the share this week, we figured you might still have some in your fridge from the past 2 weeks). The recipes are below for your enjoyment. Be sure to check out Chef Rich’s website and sign up for his newsletter for more recipes and tips, or check him out on Facebook.

Mediterranean Chopped Salad (adapted from Cook’s Country)

Serves 6. Chef’s Note: I used heirloom tomatoes in place of cherry and added dandelion greens for half of the romaine.

12 oz cherry tomatoes, quartered
1 cucumber, peeled, seeded and cut into ½” pieces
Salt and pepper
3 Tbsp extra-virgin olive oil
3 Tbsp red wine vinegar
1 garlic clove, minced
15 oz can chickpeas, rinsed
1/3 cup Kalamata olives, chopped
¼ cup red onion, minced
1 Romaine lettuce heart, cut into ½” pieces
3 oz feta cheese, crumbled
½ cup parsley, chopped

  • Toss tomatoes, cucumber and ½ tsp salt in colander and let drain for 15-30 min.
  • Whisk oil, vinegar and garlic in a large bowl. Add tomato, cucumber, chickpeas, olives and onion. Toss to combine. Let sit at room temp for 5 min.
  • Before serving, add lettuce, feta and parsley. Toss to combine. Season with salt and pepper


IMG_4711Agretti Salad

Serves 4. Chef’s note: You can blanch the agretti in boiling, salted water for a minute or two if you want it less raw.

1 bunch agretti
4 Tbsp extra-virgin olive oil
2 large oranges, 1 sectioned and 1 juiced
¼ cup sunflower seeds, toasted
Red pepper flakes, to taste
Parmesan cheese, shaved (optional)

  • Trim agretti from woody stem (thinner, more tender stems can be used) and roughly chop.
  • In a bowl, whisk the oil with the juice of one orange. Add salt and pepper flakes to taste and set aside.
  • Dry the agretti (if damp) and place in serving bowl. Toss with dressing. Add orange sections and toss. Garnish with seeds and cheese (if desired).


IMG_4710 (2)Green Bean Salad (adapted from Cook’s Country)

Serves 4. Chef’s note: Some thinly sliced radish is a nice garnish.

2 lb green beans, trimmed and cut into 1 ½” pieces
Salt and pepper
1 shallot, minced
1 Tbsp Dijon mustard
1 tsp lemon zest
3 Tbsp lemon juice
1 garlic clove, minced
¼ cup extra-virgin olive oil
3 Tbsp dill, minced (I used lemon verbena, which is available in the herb boxes a the farm.)
½ cup almonds, toasted

  • Bring 4 qt water to a boil in a large pot. Fill a large bowl halfway with ice and water. Add beans and 1 Tbsp salt to boiling water and cook until crisp-tender, about 6 min. Drain and place in ice bath. Drain again, dry in salad spinner.
  • Whisk shallot, mustard, zest, juice, garlic and 1 ½ tsp salt in a large bowl. Slowly whisk in the oil until incorporated. Toss dill and beans in dressing and let sit for 30 min (or up to 2 hrs), stirring occasionally. Stir in almonds. Season with salt and pepper.


IMG_4712Grilled Potatoes with Garlic and Rosemary (for gas grill) (from Cook’s Illustrated)

Serves 4

4 Tbsp olive oil
9 garlic cloves, minced (about 3 Tbsp)
1 tsp rosemary, chopped
2 lb red potatoes, small, scrubbed, halved and skewered (so flat sides are level with each other)
2 Tbsp chives, chopped

  • Preheat grill to high for 15 min. Clean grill grate. Leave primary burner on high, reduce others to medium.
  • Heat olive oil, garlic, rosemary and ½ tsp salt in small skillet over med heat until sizzling, about 3 min. Reduce to med-low and cook until garlic is light blond, about 3 min. Pour mixture through a fine mesh strainer into a small bowl; press on solids. Measure 1 Tbsp solids and 1 Tbsp oil into large bowl and set aside. Discard remaining solids, but reserve oil.
  • Place skewered potatoes in single layer on large microwave-safe place and poke each with a skewer. Brush with 1 Tbsp oil and season liberally with salt. Microwave on high until potatoes offer slight resistance to knife, about 8 min, turning halfway. Transfer to baking sheet coated with 1 Tbsp oil. Brush with remaining oil and season with salt and pepper.
  • Place potatoes on the hotter side of the grill. Cook, turning once, until marks appear, about 4 mi. Move to cooler side and cook 5-8 min until knife slips in and out easily. Remove potatoes to bowl with reserved oil and solids. Add chives and toss.


IMG_4709Grilled Zucchini Salad (from The Barbecue Bible)

Serves 4

1 lb zucchini (and/or yellow squash), scrubbed and trimmed
3 Tbsp extra-virgin olive oil
Salt and pepper
12 large mint leaves (or 1 tsp dried), minced
2 Tbsp parsley, minced
1 Tbsp lemon juice (or more to taste)
1 garlic clove, minced
½ tsp paprika
¼ tsp cumin

  • Preheat grill to high.
  • Cut zucchini into ¼” length-wise slices. Brush each with oil and season with salt and pepper.
  • Grill, turning until tender and well browned, about 8-10 min. Transfer to cutting board.
  • Cut each slice on bias into ¼” strips. Transfer to a bowl and stir in remaining 2 Tbsp and rest of ingredients. Season with salt, pepper and additional lemon juice. Should be highly seasoned.

Post and photos 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 11th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.


Varieties of summer squash and zucchini are are abundant during the summer — which is a very good thing! (And to clarify, at the farm we just call it all summer squash, of which this week’s dark gold and green zucchini is included under that heading. I am referring here to the lighter yellow squash as “summer squash”- it is also milder in flavor than the gold and green zucchini varieties that Blooming Glen grows). These light and mild veggies are not only delicious, but also healthy and versatile. Nutritionally speaking, the manganese in squash helps promote strength by building strong bones and connective tissues. As we know, vitamin C supports our immune systems, preventing colds and other infections, but it’s also an antioxidant that can help protect our bodies from the damage caused by pollution. Finally, the fiber in zucchini and summer squash aids digestion and promotes a healthy gut. In order to get all these benefits, it’s important to skip the peeler; like most other vegetables and fruits, a lot of the healthy stuff in zucchini and summer squash lives in or near the skin. Instead of peeling, simply rinse off the veggies under running water to remove any dirt. Here are a few tips for using up your stock of zucchini and summer squash:

  • Dice ’em up: Diced zucchini and summer squash can be added to soups, stir-fries, chilis, crepes and quiches, stews, curries, spaghetti sauce and rice. They can also be enjoyed raw, mixed into pasta salad, grain salads and green salads.
  • Cut into coins: Sliced zucchini and summer squash make a great topping for pizza, taste great layered into lasagna, or used in casseroles.
  • Savory pancakes: Add grated squash and zucchini to whole wheat pancake mix, along with some garlic powder and chopped spring onion. Serve with a dab of sour cream for a savory, summery side dish.
  • On the grill: Slice zucchini and squash lengthwise, into planks and spray lightly with high-heat cooking oil. Place on hot grill or grill pan and sprinkle with salt and pepper. Grill for 5-10 mins., until tender and charred, flipping once.
  • Thicken up soups: Cook and puree squash and zucchini to use as a creamy soup base.
  • Preserving: Shred and freeze zucchini and squash to preserve. Use thawed veggies in breads, muffins, casseroles, fritattas, and quiches.

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

P1016499Greens are probably the best food to add to our diets to improve nutrition. They provide cancer-fighting vitamins & minerals, the fiber we need for heart & digestive health, & assistance to our body’s detoxification processes. They’re also really easy to add to our meals; a great way to start is by simply adding a handful of chopped up greens to whatever you’re cooking — sauces, salads, soups, stir-fries, casseroles, just about everything! Another great strategy for getting more greens into our diets is to keep a green side on-hand; make the recipe below to serve with your meals throughout the week!

This recipe also makes use of two super flavorful ingredients that we’ve been finding on our shares lately, garlic scapes & fennel. Scapes have been called a “vegetable, aromatic & even herb all in one,” & I would also put fennel in that unique (& delicious) category.  Both fennel & scapes also give us a nutritional boost with fiber, antioxidants, & phytonutrients.

Add your favorite plant-based protein to make the this dish heartier & more complete — chickpeas, seitan, or quinoa would be tasty.  You can also enjoy this recipe hot or cold.  Eat immediately after preparing as a hot side dish, or let cool & use as an ingredient in a whole grain wrap or mixed into a green salad.

Sautéed Greens with Scapes & Fennel


1 tbs cooking oil
5 garlic scapes, sliced
1 fennel bulb & stems, sliced up to fronds
1/2-cup white wine or broth
6-8 cups kale, chard, &/or collards, stripped from stems & chopped
1 tbs red wine or balsamic vinegar
Nutritional yeast or Parmesan cheese, & sesame seeds (optional)

Heat oil, scapes, & fennel in skillet until veggies are tender, about 3-5 minutes. Add wine or broth & stir in greens until coated evenly. Allow greens to reduce about 5-7 minutes, stirring often & adding additional wine or broth if needed. Remove pan from heat & toss with vinegar. Serve with optional toppings.

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