Recipes

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/

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/

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/

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/

 

Chef Rich of Dinner’s Done Personal Chef Service joined us on Tuesday for a demonstration and tasting. Chef Rich has been a regular here at the farm over the years, doing demos during CSA pick-ups, as well as at our festivals. It’s always a pleasure to chat with him, as I seem to learn something new each time. This Tuesday morning he popped over to the farm and picked up some fresh picked veggies and herbs, then after a little prep, returned in the afternoon. As he fired up the grill and hot pad, a steady flow of people were drawn over, enticed by the wonderful aromas coming from his table. He happily shared his take on grilled veggies, which I immediately fell in love with for its surprising hint of tarragon. Of course, with the addition of any combination of fresh herbs, the recipe can be adapted to suit your taste. Or, you can always call Chef Rich, and he’ll turn your CSA share into meals for you!

Grilled Vegetable Salad (adapted from Cook’s Illustrated)

Chef Rich's Grilled Vegetable Salad

Begin by whisking the following ingredients together in a large bowl:

3 tablespoons white wine vinegar
1 1/2 teaspoons dijon mustard
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Slowly whisk in 6 tablespoons olive oil until thoroughly incorporated.  Reserve 2 tablespoons of the dressing. 

Next, add your prepped veggies to the marinade:

3 small to medium zucchini or yellow squash, cut in thick slices lengthwise
1 onion, any variety, sliced into 1/2 inch thich rounds. Be sure to keep the onion rounds together in the marinade for ease of grilling later
1-2 tomatoes, cored and cut in half
1/4 pound green beans, blanched and cut into bite-sized pieces (beans can also be grilled on a grill pan, if you have one)

Marinate veggies in the dressing for 15 minutes, tossing occasionally. Meanwhile, get your grill ready.

For a gas grill: turn all the burners to high, cover, and heat grill until hot, about 15 minutes.  Then lower the burners to medium-high.

Clean and oil cooking grate, then place the marinated veggies on the grill. Grill the squash and onion (covered if using gas) until charred and tender, 4-6 minutes per side.  Grill the tomatoes, cut side-down, on the coolest part of the grill until they start to soften, about 2-3 minutes.  Remove veggies (the skin will slip right off the tomatoes) and chop into 1” pieces and toss with reserved dressing, and beans. 

Add in your fresh herbs: 2 tablespoons minced basil, 1 tablespoon minced parsley, 1 tablespoon minced tarragon.

Cool for 10 minutes.  Season with salt and pepper to taste. Enjoy!

To contact Chef Rich Baringer of Dinner’s Done Personal Chef Service, call 215-804-6438, email: dinnersdonepa@comcast.net
or check out his website: www.MyChefSite.com/DinnersDonePA

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.

With an abundance of summer squash rolling in from the fields every week, we figured you might need a few more creative recipe ideas to keep things interesting with this versatile veggie.

This first recipe is a roasted zucchini dish that was inspired by my time spent on the Aegean coast of Turkey. The combination of lightly cooked veggies, yogurt, raw garlic and fresh herbs is a staple “mezze” (small tapas style) dish that can be found on any Turkish dinner table. Since the Turks rarely cook their garlic, this dish normally packs a bit of garlicky heat. The fresh green garlic you are getting from the share will have a more mild and subtle raw garlic flavor so don’t shy away from it. You can eat this as a simple side dish or put it in the food processor to use as a dip with cucumber and pita (which is what I did here).

Zucchini Salad with Yogurt (Yogurtlu Kabak Salatasi)


-Preheat oven to 400 degrees

-Chop 2-3 medium sized summer squash (zucchini or yellow squash) into cubes and toss with a few tablespoons of olive oil and a dash of salt.

-Spread on baking sheet and roast for 15 minutes or so until squash is tender and slightly caramelized. Let cool slightly.

-Put squash into food processor with:

1-2 cloves of green garlic
1/2 cup of greek style yogurt
a handful of herbs (dill, parsley, and mint all work nicely)
the juice from half a lemon

-Salt to taste and sprinkle with feta cheese.  Serve with a dipper like cucumbers or pita bread.

**If you want it a bit chunkier to serve as a side dish, just pulse the above ingredients in the food processor and fold it into the roasted squash cubes.

Baked Summer Squash Frittata

This “frittata” is remarkably simple and makes a delicious light lunch alongside a salad. It also keeps great in the fridge and can be reheated for breakfast the next day. Since it is made with yogurt, flour and baking powder it isn’t a classic frittata. However, I find this recipe to be much lighter than other varieties made with only eggs. As the season progresses, you can add in other ingredients (like cherry tomatoes!) for a different variation on this brunch favorite.

-Preheat oven to 375 degrees

-Lightly oil a cast-iron pan or pie dish

-In a large bowl, mix:

3 cups of grated summer squash
1 sweet onion
2 gloves of green garlic, minced
4 eggs
1/2 cup feta cheese
1/2 cup of yogurt
1/4 cup olive oil
1 1/2 cups of flour
2 teaspoons of baking powder
a handful of herbs (parsley, dill, chives, etc)
salt and pepper to taste

-Pour into greased pan and bake for 35-45 minutes (or until golden brown on the top). Let cool and serve along size a big dollop of sour cream or yogurt.

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/

I’m sure you are as excited as we are to have the first batch of this season’s potatoes make its way into your CSA share. Fresh out of the dirt, these pink little nuggets have a flavorful, earthy goodness that is hard to beat. One important thing to note about this week’s variety–Dark Red Norland–is that they are a “new” potato and have not been cured, so the skin is really delicate. This is great because you don’t have to peel them, but it also means they will look a little tattered from tumbling in our root washer.

I still think they are mighty pretty : )

Dark Red Norland

The first thing I usually want to do when potatoes come into season (besides mashing them with a pound of butter) is make a simple cold potato salad. Since I’m looking for a new way to incorporate more fresh herbs into my dishes, I concocted this “fancy” version of potato salad with four kinds of herbs and those delicious yellow wax beans you have the choice of picking this week. I encourage you to eat this one warm or at room temperature. The flavors seem to develop much better. ENJOY!

Herb Potato Salad with Yellow Wax Beans
*This recipe actually uses 7 items from this weeks share!

-Cut 2 pounds of new potatoes into bit size cubes and bring them to a boil in a large pot of salted water. Boil for 10 minutes or until “fork tender”.

-In the meantime, chop:

1 sweet onion
1 bunch of celery (about 5 stalks)
a handful each of chives, parsley, dill, and french tarragon

-Cut the stems off of a half-quart (or 1/2 pound) of  fresh yellow wax beans (green beans can also be used). Blanch them in boiling water for 2-3 minutes and then transfer immediately into a bowl of ice water. Chop into bit-size bits. [***I actually just threw them in with the potatoes that were already boiling on the stove and it turned out just great!]

-Drain the cooked potatoes and toss in the beans, veggies and herbs.

-Pour in a simple vinaigrette made with 3 tablespoons of red or white wine vinegar, 6 tablespoons of olive oil, 2 teaspoons of dijon mustard, and salt to taste.

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/

Don’t get me wrong, home-canning is probably one of the best ways to preserve excess fruits and veggies (not to mention rather necessary when you are trying to keep something in your cupboard through winter). However when it comes to pickles, it seems I always gobble them up within about a week of making them–rendering all that tedious canning effort a bit of a waste. I was simply amazed to discover a few years ago that you could make pickles in just a few hours with minimal effort and be eating them the next day. I actually prefer fermenting my pickles without vinegar…but sometimes your pickle craving just can’t wait! I wrestled up some recipes from Sherri Brooks Vinton’s book Put ’em Up! for two types of fridge pickles: bread-and-butter and classic dill.  They are prepared the same way except for the spices used at the end. The end product is very crunchy and both are just perfect for burgers or to eat right out of the jar!

Just start with some salt, 3 cucumbers, and a bunch of sweet onions from your share.

-Cut your cucumbers into 1/4 inch slices and your onions into rings. Place in large bowl.

-Prepare brine by dissolving 1 1/2 teaspoons of kosher salt into two cups of water.

-Pour brine over cucumbers and onions. Add a few cups of ice cubes and more water to cover the veggies. Let the bowl sit in your fridge for 2 hours to get crunchy and absorb some of the brine.

-Drain veggies in colander and rinse.

For Bread-and-Butter Pickles, combine in a non-reactive saucepan:

2 cups distilled white vinegar
1 cup water
1/2 cup sugar
1 tablespoon mustard seed
1 1/2 teaspoon black peppercorn
1 1/2 teaspoon celery seed
1 1/2 teaspoon turmeric
1 1/2 teaspoon kosher salt

For Classic Dill Pickles, combine in a non-reactive saucepan:

2 cups distilled white vinegar
1 cup water
1 tablespoon sugar
4 green garlic cloves, minced
1 teaspoon black peppercorn
1/2 teaspoon celery seed
1 tablespoon dill seed
1 1/2 teaspoon kosher salt
1 teaspoon red pepper flakes (optional)

-Bring to a boil. Add the drained vegetables and return to a boil, stirring to ensure that all of the veggies are heated through. Remove from heat. Ladle into bowls or jars (this recipe makes a quart and a pints worth). Cool, cover and refrigerate for up to three weeks.

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/

Radicchio is another one of those veggies most people avoid because they either 1) don’t know what the heck it is  2) don’t know how to prepare it even if they muster the courage to pick it up from the farmers’ market 3) are plagued by some bitter and unpleasant memories of the time a few leaves made their way into a salad mix. Well I’m here to tell you that you can overcome your fears…you CAN love radicchio! All it takes is a preparation that balances the pleasant bitterness of the leaves with a sweet and nutty topping.

Radicchio

Radicchio is a member of the chicory family (along with endive and frisee) and is a widely grown crop in Italy where it was first cultivated and popularized. In addition to making a delightful salad, this veggie is sturdy enough to braise and grill–a popular option for those who might not be crazy about it raw. For this recipe I chose to grill the radicchio in halves on a gas grill, but you can also use a cast iron pan or roast it in the oven.

Grilled Radicchio Salad with Pear and Pecorino

-Wash and dry:
1 head of radicchio from your share

-Cut into half and coat with olive oil
-On a medium/low heat, grill radicchio halves on each side for 4 minutes until wilty and tender. If the outer leaves get a little crispy, that’s okay! (It is more delicious that way)
-Set aside to cool slightly and in the meantime whisk together:

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 cloves of green garlic (from your share!)
4 tablespoon Extra Virgin Olive Oil
Salt and pepper to taste

-Cut up the radicchio halves into chunks and toss them with the vinaigrette. Thinly slice 1 half of a Bosc pear (or an apple) to toss in. Top with some grated Pecorino or Parmigiano-Reggiano. Serve warm or at room temperature. ENJOY!

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


 

As spring moves into summer, the season of barbecues, picnics and parties is upon us. And so is the season of summer squash! If you’ve ever planted them in your garden, you know what a bumper crop squash can be once they get going — here at the farm, it’s no exception. Try this fresh recipe to help you use your share of the bountiful harvest and entertain in style. Fresh spring rolls will always wow a crowd, but they are actually pretty easy to make. Keep this recipe on hand throughout the summer and swap in different veggies as your CSA share changes.

Summer Squash Spring Rolls

Start by preparing the filling ingredients:

2 medium summer squash, grated
2 spring onions, cut into long thin strips
6 swiss chard leaves, de-stemmed and cut in half
1 bunch cilantro, de-stemmed
1 bunch basil and/or mint (optional), de-stemmed

Place these in piles on a cutting board or plate. Now, prepare an assembly station: Fill a baking pan with a bit of hot water. Next to the water, you’ll need two clean plates — one to work on and one to put the finished product on. Now you’re ready to roll!

Begin with a package of Spring Roll Wrappers (also known as rice paper wrappers, found in the Asian section of most grocery and health food stores). Soak one rice paper wrapper in the water for about 15 seconds, until it is soft and pliable. Lay the wrapper flat on the plate and fold in the right and left sides. Stack the filling, starting with swiss chard, on top of the wrapper — kind of like you would do a burrito.

Wrap the bottom edge over the veggies, rolling it up as tight as you can. The wrapper will stick to itself as it dries. Repeat with the rest of the wrappers. Cut each roll in half. Serve with Peanut Dipping Sauce. Makes 24 rolls

Peanut Dipping Sauce

Whisk together:

1/2 cup peanut butter
2 teaspoons sesame oil
2 tablespoons soy sauce
3 tablespoons vegetable broth or coconut milk
1 tablespoon rice wine vinegar (substitute white wine vinegar if needed)
1 tablespoon sweet chile sauce, or 1 teaspoon tabasco
Juice of 1 lime
1-inch piece of fresh ginger, grated or finely minced

Serve with spring rolls. Use any leftovers as a dip for other fresh veggies like kohlrabi and turnips.

Recipe contributed by Kate Darlington – Blooming Glen Farm intern, Colorado native, and food lover.