Recipes

31 Aug

Posted at 15:31h in Recipes by
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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/

27 Aug

Posted at 20:01h in Recipes by
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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!

24 Aug

Posted at 11:47h in Recipes by
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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/

20 Aug

Posted at 16:25h in Recipes by
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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!

17 Aug

Posted at 22:06h in Recipes by
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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/

14 Aug

Posted at 16:40h in Recipes by
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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!

10 Aug

Posted at 12:12h in Recipes by
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This flavorful chili is a very light and healthy recipe that utilizes a lot of this week’s share–onions, tomatoes, tomatillos, hot peppers, summer squash, and okra. This is a great way to use up some of those items you may not know what to do with. Tomatillos give this chili some sweetness and depth of flavor, while the okra gives it some good texture and acts as a thickener.

Summertime Chili

–Cut up 2 pounds of tomatoes into quarters and put on baking sheet with:

2 poblano peppers, stem removed and seeded
1 jalapeno, stem removed and seeded (you might want to wear gloves for this step!)
1 pound of tomatillos, husks removed
2 cloves of garlic

-Drizzle all veggies with a little olive oil and place in a 400 degree oven for 20 minutes or until they start to get tender and brown slightly. [**The last 5 minutes I set my oven to BROIL to char the veggies a little bit, but feel free to simply roast if you don’t like that flavor] Set aside to cool.

-Meanwhile, in a large stockpot, saute 1 white onion and 2 cloves of garlic in a few tablespoons of olive oil over medium heat. Cook until translucent and add 2 heaping tablespoons of tomato paste. Mix well.

– Add in with the onions 2 pounds of ground beef (Tussock Sedge Farm is both local and grass-fed) and brown until fully cooked. Salt and pepper generously.

-Place all of the roasted veggies in a food processor with 1 teaspoon of salt, 2-3 tablespoons of chili powder and 1 teaspoon of cumin. Pulse until pureed.

-Add pureed mixture in with the cooked beef and onions along with 2 medium sized summer squash, cut into small pieces, and 1 1/2 cups of chicken or veggie stock

-Bring chili to a boil and then turn down to a low setting and simmer for 45 minutes to an hour, stirring occasionally.

-In the last 15 minutes of cooking, chop up a handful of okra and toss in. This will help thicken the chili and give some additional texture and flavor.

-Let cool a bit and serve alongside some cornbread and maybe a cold beer. 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/

03 Aug

Posted at 16:13h in Recipes by
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I came upon this method for drying cherry tomatoes that is a bit different than the standard “dry” dehydrating method. Here, you toss the tomatoes in olive oil before drying–a simple touch that gives them a wonderfully caramelized flavor that is perfect for pizza or pasta toppings. These are a great alternative to those expensive oil-packed sundried tomatoes you find in most stores. The only downside is you will need to freeze them if you want them to keep for storage. Good luck getting that far though! These make for a super sweet and delicious snack!

**If you want to dry these the traditional way to keep for a while in your cupboard, simply omit the olive oil and check to make sure the tomatoes are completely dry before storing.

-Heat your oven to 250 degrees

-Cut whatever quantity of cherry tomatoes you have in half and put in a bowl and lightly coat with olive, grapeseed, or other light oil.

-Spread on cookie sheet, cut side up (1 pint will fit on one cookie sheet give or take)

-Slow roast them in the oven for 5-6 hours depending on how dry you want them.**I was going to eat them right away so I didn’t dry them all the way (only about 4 hours) and used them in a pasta dish. YUM!

-Throw them in a quiche, on a pizza or some Penne and ENJOY! If you want to freeze them, simply cool and put in a plastic baggy.

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/

27 Jul

Posted at 14:38h in Recipes by
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Now that the worst of that torrential heat wave from last week is waning, I find myself finally able to make my way back into the kitchen and near a stove for the first time in weeks. I’ve been eating mostly cold salads and ice cream lately, so the idea of a baked-cheesy-crispy-veggie-something sounded perfect. This is a variation of a classic French dish that simply involves layering vegetables and topping them with cheesy, herby breadcrumbs. Before you get started, I recommend making your own breadcrumbs. You can buy them at the store pre-made, but I find a very noticeable difference in them from the ones you make from scratch. One of my favorite bloggers, Smitten Kitchen, gives these valuable tips on the ease of making your own:

May I implore you, nay, beg you to forgo store-bought breadcrumbs and make your own? It is too simple not to. Take any bread at all — I mean your favorite kind, rolls the pizza place sent you with your salad, the crusts off your kid’s sandwich — leave it out overnight and pulse it in the food processor the next morning: instant breadcrumbs that will put that sawdust in a can to shame! In a rush? Fresh bread grinds up well, too, whether or not you toast it first. Planning ahead? Make a lot and keep it in the freezer. Breadcrumbs, at the ready!

Once you have the breadcrumbs ready, this impressive summer gratin layered with new potatoes, tomatoes and summer squash will be ready for quick assembly.

Provencal Summer Gratin

-Preheat oven to 400 degrees and oil a large cast iron or baking dish with equivalent volume.

-Thinly slice about 1 pound of new potatoes and assemble them at the bottom of the pan, slightly overlapping the layers. Salt and pepper generously.

-Slice about 1 1/2 to 2 pounds of red tomatoes (slice up an heirloom to throw in for variation if you have it). Arrange layer of tomatoes on top of potatoes. Salt and pepper.

-Thinly slice 2 gloves of garlic and arrange atop the tomatoes. Sprinkle some dried oregano and thyme.

-Cut 2 summer squash into 1/4 inch slices and layer on top of tomatoes and garlic. Salt and pepper.

-Pour 1/4 cup of chicken broth and 2 tablespoons of olive oil over layers (for cooking moisture)

-Take 1 cup of homemade breadcrumbs and mix in a small bowl with 1/2 cup of parmigiano reggiano or pecorino cheese and a dash of dried oregano and thyme. Sprinkle over veggie layers.

-Bake gratin for 40-45 minutes. Cool slightly. 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/

20 Jul

Posted at 00:18h in Recipes by
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Here is a great recipe for those of you looking for something new to show off those beautiful carrots from this week’s share. Though it can stand solo or as an addition to your salad plate, we think it might also be delicious along side a lamb dish or atop a pulled pork sandwich.

Moroccan Ginger-Carrot Salad

Grate 1 bunch of carrots (3 cups equivalent, grated) into a large bowl

In a small bowl, whisk together:

1 inch cube of fresh ginger, peeled and finely grated
1 clove of fresh garlic
juice of 1 lemon
4 tablespoons of olive oil
1 tablespoon honey
1/2 teaspoon cumin
1/2 teaspoon paprika
dash of cinnamon
salt to taste

-Pour mixture over carrots and toss

-Add in 1/4 cup of shredded coconut, 1/2 cup of walnuts and a handful of chopped parsley

-Toss again 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/