Recipes

I don’t think chicken pot pie needs much of an introduction, but I will say this savory pie is one of my favorite comfort foods….even if it is a bit of a project. (All that gravy and pie crust makes it totally worth it, right?). It is also a great medium to use up things from your fridge. So experiment with variations!

**Warning: This recipe is not for dieters. Though I’m sure you could play with the recipe to omit some butter and the heavy cream.

Chicken Pot Pie

First off, you need to decide how you are going to prepare your chicken. I chose to roast 1 whole chicken and used all the meat (light and dark) from that. An equivalent if you are using chicken breasts would be about 6 breasts. You can prepare these simply by roasting until cooked through. Cut cooked chicken into cubes or shred.

To make crust:

For the pastry, mix 3 cups flour, 1 1/2 teaspoon salt, and 1 teaspoon baking powder in the bowl of a food processor fitted with a metal blade. Add 2 sticks of butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add between 1/2 and 1 cup of ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

To make filling:

-In a medium saucepan, heat 5 cups of chicken stock (I used homemade stock from the bones I used to roast the chicken). Bring to boil and then leave at a low simmer.

-In a large pot, heat a few tablespoons of oil and saute until tender:

1 yellow onion, diced
1 celeriac bulb, peeled and diced into small cubes
2 carrots, diced

-Add in stock with veggies.

-Chop 1 pound of potatoes and about a medium head (2 small) of cauliflower, hard stems removed. Add to pot.

-Bring everything to a boil and then turn the heat down to medium-high heat and cook until the potatoes are tender, about 10 minutes.

-In another small saucepan make a roux by melting 1 stick (8 tablespoons) of butter and adding 3/4 cup of flour. Salt and pepper. Cook on medium heat for just a minute or so. Add roux to pot and stir until the mixture begins to thicken.

-Add 1/2 cup of heavy cream (half-and-half or whole milk will also do), the chicken and a dash of thyme, sage or rosemary.

*The filling should be thick and have a nice gravy. If it seems to thin, just cook on medium heat uncovered for a little longer.

-Pour filling into a large cast iron dish. Roll out your dough to a 1/4 inch thickness and place on top of filling leaving some overhang. Brush dough with an eggwash and sprinkle with fresh cracked pepper and sea salt. Bake at 375 degrees for about 45-50 minutes or until the crust is golden brown. Let cool for at least a half hour so it can set a bit.

**You can also make these into 4 individual pot pies if you have oven safe bowls.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

Fall crops are here! Celeriac (celery root) and winter squash are making their first appearance in the share and at the markets this week, so it is the perfect time to brush up on those fall crop recipes or even try out something new.

My go-to preparation for so many fall crops like winter squash, potatoes, or celeriac is to simply toss them in olive oil and roast them. Though it’s delicious and still probably my favorite way to eat them, sometimes a more complex preparation can be a nice change. This recipe is a healthy, vegetarian curry that showcases the sunshine squash’s sweetness and the complex nutty flavor of the celery root. I serve it alongside some rice for a complete and satisfying  meal.

Lentil Curry with Celeriac and Winter Squash

-Half, seed, and peel 1 Kabocha squash–or other winter squash–with a sharp knife (the skin is actually not too hard to peel if your knife is good). Cut squash into 1/4 inch chunks. Similarly, carefully peel and chop 1 celery root into 1/4 chunks. Set aside. 

-Heat a large pot over medium heat with 4 tablespoons of olive or coconut oil (I like coconut for this recipe) and toss squash and celery root in with:

1 large white onion, chopped
3 cloves of garlic, minced
2 medium carrots
2 tablespoons of fresh, grated ginger
1 teaspoon of salt

-Saute veggies for about 15-20 minutes until tender.

-Add 1 tablespoon of curry powder and 1/4 teaspoon (or more) of red chili flakes. Mix well and cook for 2 minutes.

-Add 1 cup of lentils (any type will do), 1 cup of water or chicken stock, and 1 cup of coconut milk. **Coconut milk can be omitted…just add stock or water instead.

-Cover and simmer mixture for 25-40 minutes until lentils are tender. Adding more stock or water if the mixture is getting to thick.

-Let cool slightly and serve with brown or wild rice. Garnish with a fresh herb like chive, cilantro or parsley! ENJOY!

Serves 4 to 5 large portions.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

Eggplants and Baba GanoushWhile the assets of eggplant lie mostly in their beauty (such gorgeous shades of purple!), they do have nutritional merit as well. Low in sodium and calories, and high in fiber, eggplant is a great addition to every diet. However, most of us don’t realize that to get the most bang for the nutrition buck, we must be sure to eat the skin; this is where all of the disease-fighting and health-building phytonutrients, vitamins and minerals live. Most notably, eggplant skin contains nasunin, an anthocyanin phytonutrient found to protect the fats in brain cell membranes, and chlorogenic acid, which has been found to benefit antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.

Here are some easy ways to include eggplant in your meals:

  • Sauté chopped onion, garlic, peppers and eggplant and add to your spaghetti sauce.
  • Layer thin slices of eggplant with layers of tomatoes, Swiss chard, onions and squash in a vegetable lasagna.
  • Lightly coat thick slices of eggplant with a grapeseed oil and herb mixture for the grill (eggplant is very porous and will absorb a ton of oil if soaked or dunked in marinade).
  • Use shredded eggplant as you use shredded zuchinni; try adding it to an omelet, quiche, bread or cookies.
  • Cut eggplant and other farm veggies into large chunks, toss in a 1-part soy sauce/4-parts water mixture and and roast for a delicious side dish (served hot) or salad topping (served cold).

Of course, one of the most delectable uses for eggplant is baba ganoush, a traditional Mediterranean spread that’s perfect for dipping farm-fresh veggies and whole wheat pitas into. It also serves well as a spread on sandwiches and wraps, or as a side with other Mediteranian foods like tabbouleh, falafel and hummus. The recipe below is for a simple and classic baba ganoush, but this time with directions that include all of the nutrition eggplant has to offer!

Baba Ganoush: Skinny Style

Preheat the oven to 400-degrees.

-Pierce 2-3 eggplant several times with a fork, and place on a baking sheet or dish and cook in the oven until the skin sinks in, about 45-60 minutes.

-Let cool, cut in half lengthwise, squeeze off any excess juice, cut into chunks and process in a food processor with:

1/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon salt
1 1/2 tablespoons lemon juice
1 tablespoon tahini
two cloves of garlic

Baba Ganoush is very flexible, so feel free to adjust these quantities to your taste. You can also add flavors — try a dash of cayenne for some heat, or fresh basil for a cooler taste.

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!

This comforting soup is a classic from Southern Italy better known to most as Italian Wedding Soup. I couldn’t help deviating a bit from the standard recipe. My version is a little less brothy with the addition of fresh tomato and a bit more orzo to make it a more satisfying meal. This is also a great way to showcase that escarole you may not know what to do with. You can also use swiss chard or kale as a substitute if you prefer.

Escarole and Orzo Soup with Meatballs

-Make meatballs by combining in a large bowl:

1 pound of ground beef (or turkey, pork or veal if you prefer)
1/4 cup of plain breadcrumbs
1 egg, beaten
2 cloves of garlic, finely minced
1/2 white onion, grated (set other half aside for later)
a handful of fresh parsley
1/4 cup of fresh grated Parmesan or Pecorino cheese
3/4 teaspoon salt
1/4 teaspoon black pepper

-Form small bite-size meatballs (about the size of large grapes) and then place on a plate in the fridge to chill for a half hour. **I only used about 3/4 of the mixture and froze the rest for later use.

-In a large pot, heat 2 tablespoons olive oil and dice the other half of the onion and 2 medium carrots. Saute until onions are translucent.

-Add 8 cups of veggie or chicken stock and bring to a boil. Add 1 cup of orzo and 1 cup fresh, chopped tomato. Simmer for 8 minutes.

-Gently add in the meatballs and simmer for another 10 minutes.

-Rough chop 4 cups of escarole and add to the soup. Cook for 5  more minutes at a simmer.

-Add more stock or water to get the consistency you want. Salt and pepper to taste.

-Garnish with a little Parmesean cheese and ENJOY!

**Serves 4 as a main dish. Can be cooked ahead of time and reheated before serving.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

With a few “Hurricane Specials” rolling in this week, I figured you might need something to do with all those big, beautiful green peppers and eggplant you will be getting.

This is a delicious recipe for stuffed peppers I picked up while I was in Turkey. Dolma simply means “stuffed” in Turkish and usually contains some mixture of meat, veggies, herbs and rice. My recipe has meat in it, but can easily be made vegetarian if you double up on the rice and eggplant. Serves 4 as a main dish.

Green Pepper Dolmas

-Preheat oven to 400 degrees

-Prepare the eggplant for the filling by peeling and dicing 1 Asian eggplant and generously salting it. This draws out water and takes away any bitterness that might linger. Needs to set about 15 minutes to half an hour before being put in the filling.

-Take 4 green bell peppers and cut a slice off each end; reserve the tops. Remove the seed cores, wash and drain.

-Make filling by mixing in a large bowl:

5 tablespoons white rice, uncooked
1 onion, finely chopped
1 cup of tomato,
chopped
the salted eggplant,
rinsed and wrung out with a towel to remove moisture
3/4 pound of ground beef or sausage
(I used kielbasi removed from its casing)
2 cloves of garlic
thyme and oregano
(about a tablespoon each if it’s dried, or to your taste)
1/2 teaspoon of cumin
Salt and pepper

-Add 3/4 cup of water to the mixture and let stand for 30 minutes.

-Stuff peppers loosely with the filling. Arrange in a heavy shallow pan. Place pepper tops over the dolmas. Dot with butter.

-Add 3/4 cup of chicken or veggie stock to the pan. Cover and simmer on the stove on medium-low heat for 35-40 minutes. Add small amounts of water if the bottom of the pan starts to dry out.

-Carefully remove peppers from liquid and place in baking dish. Pop in the oven for about 1o to 15 minutes. **This will help dry out the filling since it is usually a little soupy. It will also help make sure the rice is cooked through.

-Serve with a dollop of yogurt laced with garlic or herbs and ENJOY!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

Tomatillos, a staple of Mexican cuisine, have been becoming more and more popular. Known for their unique husk, fresh colors and tart, citrusy flavor, tomatillos are high in the fiber that’s essential for weight, cholesterol and blood sugar management as well as digestive health; vitamin C, which aids everything from our immune system to cancer preventions; and vitamin K, a bone- and blood-supporting vitamin normally found in dark, leafy greens. Their versatile and simple preparation options make getting this nutrition into our diets pretty easy!

Use tomatillos raw for classic Latin American salsas and sauces such as salsa verde and guacamole, chopped and sautéed in stir-fry, or cooked up for soups. The soup below pairs tomatillos with several other players in the Blooming Glen CSA share: flavorful and robust garlic and onion, jalapeño peppers that compliment the citrus flavor of the tomatillo, sweet peppers and corn that temper the tartness of the tomatillos, and potatoes that lighten the spice of the jalapeños.

Tomatillo Jalapeño Soup with Sweet Corn

Sauté 1 large onion, 7 cloves of chopped garlic, 4-6 thinly sliced jalapeños (use seeds for more spice), 1 cup chopped sweet pepper, 1 teaspoon sea salt, 1 1/2 teaspoon cumin and 1 tablespoon chile powder in grapeseed oil in a large, heavy-bottom pot until onion is soft and translucent.

Add 2 cups of chopped tomatillos (to prepare your tomatillos, peel off the husk and then wash the fruit to remove any sticky residue), 1 large diced potato, 4 cups of broth and 1 cup of water to the pot, heat to boiling, and then reduce heat to low. Cover and simmer for 15 minutes.

Stir in a 15-ounce can of cannellini beans, kernels from 3 small ears of sweet corn and 2 tablespoons lime juice. Serve with fresh bread (Bakers on Broad has excellent options, including gluten-free) and toppings such as cilantro, green onion, chives, plain yogurt, sour cream, broken baked tortilla chips and corn kernels.

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!

If you can resist the urge to eat all of your sweet corn right off the cob this week, try this deliciously and mildly spicy version of creamed corn with poblano and sweet peppers. It makes a great side dish, but could also be a lovely topping to a taco or simply eaten with corn chips as an appetizer. Serves 4.

Creamed Sweet Corn with Poblanos

-Shuck 6 ears of sweet corn and, with a sharp knife, remove the kernels and set aside in a small bowl

-Melt 2 tablespoons of butter in a pan over medium heat and add:

1 white or red onion, diced
1 poblano pepper, diced with seeds removed
1 sweet pepper, diced with seeds removed
1 clove of garlic, finely minced

-Cook until peppers are tender and onions are translucent

-Toss in corn kernels and salt and pepper generously

-Pour in 1/2 cup of heavy cream and 1/2 cup of chicken or veggie stock and simmer on medium-low heat until thickened (about 15 minutes).

-Let cool slightly and enjoy as a side to mashed potatoes (what I did! : ) ) with tacos, or with your favorite corn chip!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

Power Breakfast: Swiss Chard, Fresh Tomato and Egg If vegetables are lacking in the standard American diet, leafy greens are the scarcest of all. Given the incredible and unique nourishment these veggies offer, learning to cook and eat greens is essential for creating lasting health. Thankfully, adding these nutritional powerhouses to our diet is easy, especially if you’re a member of a CSA — greens grow from the beginning to the end of the season, with kale and collards bracketing the more tender Swiss chard.

Swiss chard is a unique leafy green in that it contains at least 13 different polyphenol antioxidants, which have been shown to aid our circulatory and respiratory systems by protecting us from atherosclerosis (clogged arteries), high blood pressure and air pollution damage. Polyphenols also contribute to cancer prevention and longevity.  Considering all of their health benefits, making sure we include them in our diet first thing in the morning will start us all off on a day fit for a superhero!

The addition of a local, free range, organic egg will add a “complete protein” that contains an adequate proportion of all nine essential amino acids necessary for our diet, healthy fats like omega-3s, and choline, which helps regulate the brain, nervous system, and cardiovascular system. In order to reap these benefits, you must be sure your eggs are from chickens raised in a natural environment. The ones sold at various local farms and markets are a great choice, like those from Deep Springs Farm in Harleysville, Purely Farm in Pipersville, or Happy Farm in Kintnersville.

Finally, the fresh tomatoes in this recipe are shown to prevent cancer, heart disease as well as high cholesterol — not to mention the fact that they taste great!

Superhero Breakfast: Swiss chard, Fresh tomato and Egg
Note: this dish can be made ovo vegetarian (dairy-free) using options below.

Sauté 1/4 cup chopped onion with a pinch of salt in 1/4 cup of water only (water sauté) over medium heat until onions are tender, about 3 minutes. Meanwhile, preheat small skillet with butter or grapeseed oil.  Add 1 1/2 to 2 cups of Swiss chard cut into thin strips to the onions and mix well, adding more water if necessary.  Cover and cook until tender and bright green, about 2-3 minutes.  Break one nature perfect egg and fry on the oiled skillet.

Add several splashes of vinegar to chard/onion mixture and stir well. Turn off heat and stir in 1 very small chopped tomato. Flip egg, cook for one minute and turn off heat.

Using a slotted spoon (to leave any remaining liquid in the pan), place the greens-onion-tomato mixture into shallow bowl and sprinkle generously with nutritional yeast flakes, romano cheese or parmesan cheese. Top with egg and serve immediately.

Recipe 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!

With the cooler days and nights of late summer, I find that instead of craving quickly cooked meals and cold salads, I have been turning to more warm, comforting dishes. The appearance of soups and stews on the table is a delightful reminder of the fast approaching fall season!

Tomato soup is that perfect transitional late-summer meal. Alongside a good grilled cheese, you can’t match the freshness and comfort of this classic dish. My recipe uses whole milk for creaminess (not as heavy as those recipes that call for cream), roasted garlic and sweet peppers to add a depth of flavor, and a topping of balsamic vinegar and fresh corn for some sweetness.

Tomato Soup with Roasted Garlic and Sweet Peppers

-Preheat oven to 400 degrees

-Quarter approximately 3 pounds of red tomatoes and place on baking sheet with 4 or 5 (about 3/4 of a pound) of sweet peppers, seeded and diced, and 5 or 6 unpeeled garlic cloves. Roast in oven for 20 minutes or so until veggies are tender.

-Meanwhile, in a large pot, melt 4 tablespoons of butter and saute 1 white onion until translucent. Stir in 2 heaping tablespoons of tomato paste.

-Pour 4 cups of chicken or veggie stock over onions and bring to boil. Then turn down to a medium-low heat.

-Dump roasted veggies into pot with stock and onions, making sure to remove garlic skins beforehand. Puree with an immersion blender. **If you don’t have one of these you can simply put the mixture into a blender, food processor or food mill.

-Add in 1 cup of whole milk (or half a cup of heavy cream if you prefer) and 2 tablespoons of balsamic vinegar

-Let cook on medium-low heat for 20 minutes to let flavors meld. Stirring occasionally.

-Top with a splash more of balsamic and some fresh, sweet corn. Serve along side your favorite version of grilled cheese. ENJOY!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

Squash CasseroleLucky for us, zucchini and yellow squash are not just a reliable and tasty summer staple, they’re also a great source of nutrition! When we eat summer squash, we benefit from the cancer-fighting antioxidant nutrients vitamin A, vitamin C and manganese. We also get a healthy dose of essential minerals magnesium and potassium, as well as copper. Because many of these nutrients live in the skin of the squash, be sure to leave the skin intact and choose organically grown — like those from Blooming Glen Farm. As is true with most veggies, in terms of nutrient retention, steaming is a much better cooking method than microwaving or boiling.

I usually serve the vegan version (see options below) of this quick and easy squash casserole with a side of greens and BBQ tempeh — best eaten outside, of course! You can make this casserole throughout the growing season; in the spring/early summer, simply substitute with young and more delicate squash, and cut the steaming time by a couple minutes.

Squash Casserole

Steam 5 cups sliced yellow squash, 5 cups sliced zucchini, and 2 onions, sliced or cut into this wedges, in a steamer basket until tender, about 5 minutes. Lightly grease a large casserole dish with butter or grapeseed oil. Add a layer of squash, zucchini and onion in the casserole dish, top with a thin coating of whole wheat Italian bread crumbs (or, season your own); repeat until all the veggies are in the dish.

In a small bowl, stir and combine 3/4 cup breadcrumbs with 1/4 cup parmesan cheese or nutritional yeast flakes, 2 tablespoons freshly chopped parsley and 1 teaspoon crushed red pepper flakes. Sprinkle the mixture over the vegetables and bake at 350 degrees for 20-30 minutes, until cooked through and browned on top to your liking.

Recipe 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 living and eating on her site, http://guidanceforgrowing.com!