Recipes

22 Jul

Posted at 10:25h in Recipes by
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New potatoes are freshly harvested from the ground and are uncured.  Leaving their thin skins on adds color, flavor and nutritional value to culinary dishes.  Combining these potatoes with butter, spices, and fresh herbs in a casserole make a great side dish.

Herb Scalloped Potatoes

Ingredients:
1 lb new potatoes
2 fresh torpedo onions (bulb only- reserve tops for another recipe or broth)
6 Tbsp salted butter, divided
½ cup flour (for gluten free options- use an all purpose blend or cassava flour)
1 tsp sea salt
¼ tsp black pepper
¾ tsp paprika
2 Tbsp + 1 tsp minced fresh herbs (dill, thyme, rosemary, sage, etc.)
2-3 cloves fresh garlic, minced
¼ cup parmesan cheese or nutritional yeast
2 cups milk (dairy or nondairy)

  • Preheat oven to 375°F.
  • Thinly slice potatoes. I used a mandolin set on 1/8 inch setting.

  • Thinly slice onions.
  • Use 1 Tbsp butter to grease baking dish. I used a 6 x 10 inch pan.
  • In the baking dish, layer half of the potatoes and then half of the onions.

  • Cut butter into thin slices and place 3 Tbsp on top of the onions.
  • In a medium bowl, mix flour, sea salt, black pepper, paprika, 2 Tbsp fresh herbs, garlic, and parmesan cheese or nutritional yeast.
  • Sprinkle half of the flour mixture into the baking dish on top of the onions and butter.
  • Layer the rest of the potatoes, then the rest of the onions, then the rest of the butter (2 Tbsp), and finally the remaining flour mixture.

  • Slowly add milk to the dish.
  • Cover with foil and bake for 45 minutes.
  • Remove foil and bake for an additional 15 minutes.
  • Broil for 3-5 minutes to crisp top. Remove from oven and let stand for 5 minutes.
  • Top with remaining 1 tsp fresh herbs and a few sprinkles of paprika before serving.

Notes:
*To make dairy free- use vegan butter, nutritional yeast, and dairy free milk.
*Can prepare in advance and refrigerate before cooking.
*Leftovers reheat really well.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials

15 Jul

Posted at 11:34h in Recipes by
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It’s summer squash season and we are seeing a variety of this summer fruit appear in our shares each week.  You can grill it, add it to stir fries, roast it, eat it raw, and even make baked goods with it.  I wanted to create a recipe using the summer squash that was different and unique.  So here it is- quick pickled summer squash!  This recipe is a way to preserve the squash and make a condiment that works wonderfully for summer barbecues and cookouts.  The pickled squash is amazing on hot dogs and burgers, on sandwiches or wraps, or even on top of tacos, a fresh salad or scrambled eggs.

Quick Pickled Summer Squash Ribbons

Ingredients:
2 small to medium sized summer squash (any variety works)
1 Tbsp sea salt
6 cloves fresh garlic
20 peppercorns
Optional: 6-8 slices jalapenos or ½ tsp red pepper flakes
2 cups apple cider vinegar
1 tsp ground turmeric
2 tsp ground mustard

  • Cut the squash into long ribbons. I used a mandolin set to 1/16 inch (you don’t want it so thin it’s like paper).
  • Line two large cookie sheets with paper towels. Lay the ribbons on the towels in a single layer.

  • Sprinkle squash ribbons with sea salt and allow to sit for 1 hour.
  • Gently dab the tops of the ribbons with a paper towel to soak up the moisture that has “sweated” out.
  • Place ribbons in two medium glass jars. I used 2 pint size jars.

  • Thinly slice the garlic and divide evenly among the jars.
  • Divide the peppercorns among the jars.
  • Optional- if you want to add a little heat, feel free to add a few slices of jalapeno (3-4 per jar) or some red pepper flakes (1/4 tsp per jar).
  • In a medium saucepan, combine the apple cider vinegar, turmeric, and ground mustard. Bring to a boil.  Reduce to a simmer and cook for 3-5 minutes.  Allow to cool for a few minutes.
  • Pour warm vinegar mixture into each jar. Cover and allow to completely cool on the counter.  Once cool, refrigerate for 24 hours.
  • Enjoy!

Notes:
*Feel free to cut this recipe in half using only 1 summer squash.  Just use half of the remaining ingredients.
*These store well in the refrigerator for many weeks (if you can resist eating them for that long).

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

08 Jul

Posted at 10:57h in Recipes by
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We received farm fresh celery in our shares this week.  As soon as I heard that news, I knew I wanted to showcase it in this week’s recipe.  This Creamy Celery Soup can be served warm or chilled.  It combines a whole head of celery with the fresh garlic, sweet onions, new potatoes, and dill from this week’s share.

Creamy Celery Soup

Ingredients:
4 Tbsp butter
2 fresh sweet onions, chopped (include green tops)
4 cloves fresh garlic, finely chopped
1 whole head celery with leaves, chopped (about 5-6 cups)- reserve a few leaves for garnish
2 cups diced new potatoes
4 cups vegetable broth
1 tsp sea salt
½ tsp black pepper
¼ cup fresh dill, finely chopped
¼ cup heavy cream (optional)

  • Melt butter in stockpot on stove.
  • Add onion and garlic to pot. Sauté on medium heat for 3 minutes.
  • Add celery and mix well. Sauté for an additional 5 minutes.
  • Add potatoes and broth. Bring to a boil.
  • Add salt and pepper.
  • Cover and simmer for 15 minutes or until potatoes are fork tender.
  • Remove from heat. Add dill and heavy cream if using.
  • Transfer the soup to a blender. Blend really well.  Soup should be creamy and uniform.  I recommend doing this in two batches.  You can also use an immersion blender.
  • Serve this soup warm or chilled. If serving chilled and it becomes too thick, blend in a little water to get desired consistency.
  • Garnish with fresh chopped celery leaves, fresh dill, and/or a dollop of sour cream.

Notes:
*To make this dairy free, use a vegan butter and do not add the optional heavy cream.
*Pairs really well with crostini topped with fresh garlic spread (Blooming Glen Farm | Eggplants and Fresh Garlic)

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

01 Jul

Posted at 08:13h in Recipes by
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Summer is officially here and we are almost ready to celebrate the Fourth of July.  As you prepare for barbecues, picnics, or camping adventures, this recipe is one that incorporates several share ingredients.  It is versatile and can be adjusted depending on what you have available.  Make it for your family or double it for a crowd.  Heat up the grill or cook it on a campfire!

Grilled Veggie Packets

Ingredients:
2 medium summer squash
1 lb new potatoes
2 sweet onions
7 garlic scapes
4 Tbsp olive oil, avocado oil, or melted butter
1 tsp sea salt
¼ tsp black pepper
¼ tsp smoked paprika
Optional- fresh chopped herbs

  • Preheat grill.
  • Cut 5 sheets of heavy duty aluminum foil into 12 x 18 inch strips. If you do not have heavy duty foil, you can use two sheets of regular foil per packet.
  • Prepare vegetables.
    • Summer squash- Slice into 1 inch disks. If the circles are really big, you can cut them in half (creating half circles).
    • New potatoes- Wash and leave skin on. Cut into ¼ – ½ inch cubes.  You want these to be smaller than the squash since they take longer to cook.
    • Sweet onions- Peel, quarter, and slice into wedges.
    • Garlic scapes- Cut into ½ inch pieces.

  • Place all prepared vegetables into a large bowl.
  • In a small bowl, combine oil/butter, sea salt, black pepper, and smoked paprika.
  • Pour oil/butter mixture over vegetables and toss until all vegetables are coated.
  • Divide vegetable evenly among foil packets. This recipe allows for about 2 cups per foil.

  • Fold foil to seal and wrap securely.
  • Grill temperature should be about 375-400°F.
  • Place foil packets on grill. Allow to cook for about 15 minutes, turning every five minutes to insure even cooking.

  • Remove packets from grill and carefully open.
  • You can serve right from the foil or place the grilled vegetables on a serving dish.
  • Garnish with fresh chopped herbs of choice or a dollop of herb butter (see recipe below).

Notes:

*If you are getting a mushroom share, feel free to add mushrooms to these packets.

*Pair with your favorite grilled protein.

*These packets can be made ahead of time.  Just refrigerate after assembling.  Remove from refrigerator 30 minutes before grilling.

*To make in the oven, cook for about 15 minutes at 400°F.

*Can also be made on a campfire!

*You can change the variety of vegetables in the grill packets as the produce we receive changes throughout the season.

Herb Butter

Ingredients:
8 ounces salted butter, room temperature
2 Tbsp fresh herbs, finely chopped (dill, basil, parsley, cilantro, etc.)

Other optional add-ins:
finely chopped scallions (1 Tbsp)
finely chopped garlic scapes (1 Tbsp)
crushed garlic cloves (2)

  • Cream butter.
  • Add herbs and any optional add ins. Mix well.
  • Place butter on a piece of wax or parchment paper.

  • Shape into a log using paper to help mold.  Log should be about 6 inches long.  Twist ends to secure.

  • Refrigerate for at least two hours.
  • Herb butter will be good in the refrigerator for at least two weeks.
  • If you want to preserve for longer, you can freeze the whole log right in the paper.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

24 Jun

Posted at 11:40h in Recipes by
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Pesto is a great way to combine some of the greens we get in our shares each week.  Traditional pesto uses basil, but the recipe this week features kale combined with garlic scapes and scallions.  This pesto can be used on pasta, grilled cheese, panini sandwiches or wraps, pizza, omelets, and so much more.  This recipe also freezes well.

Kale Pesto

Ingredients:
6 cups kale (chopped, packed)
1/3 cup garlic scapes, chopped (about 5 scapes)
¼ cup scallions, chopped
½ cup nuts (cashews, walnuts, or pistachios)*
1 lemon juiced (about 3-4 Tbsp juice)
1 tsp lemon zest
1 ½ tsp sea salt
½ cup parmesan cheese **
1 cup olive oil

  • To prepare kale: wash and dry. Remove stems and coarsely chop.
  • Place half of the kale into a food processor. Pulse to finely chop.
  • Add remaining kale, garlic scapes, and scallions to food processor. Process until all ingredients are finely chopped and well combined.
  • Add nuts, lemon juice, lemon zest, sea salt, and parmesan cheese to food processor. Pulse to combine all ingredients.
  • Scrape down the sides and pulse again.
  • With food processor on low, slowly drizzle in the olive oil.
  • Process pesto until smooth.
  • Add additional olive oil if you want the pesto to be thinner.
  • Store in airtight container in refrigerator for up to a week.
  • To preserve for later- place pesto in ice cube trays, freeze overnight. Remove cubes from tray and store in freezer bag.

 

*If using salted pistachios, do not add sea salt.  Taste the pesto at the end and add sea salt to taste.
**For a vegan or dairy free option, substitute with vegan parmesan or nutritional yeast.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

17 Jun

Posted at 07:31h in Recipes by
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It is always a treat when we get to head out to the fields and pick our own strawberries at the farm.  There really is nothing better than farm fresh organic strawberries.  This recipe combines these flavorful berries with some basil to create a tasty and refreshing popsicle.  Great for both adults and kids!  If you don’t want to use your whole quart of strawberries that you picked this week, feel free to half this recipe. You can also use frozen strawberries, just soften enough to be able to chop them and blend them really well. Recipe made 10 popsicles, but amount will vary depending on mold size.

Strawberry Basil Popsicles

Ingredients:
1 cup maple syrup
¼ cup packed, chopped basil leaves
½ cup water
1 quart strawberries (4 cups, divided), cleaned with stems removed

  • Combine maple syrup, basil, and water in small saucepan. Bring to a boil and then reduce to a simmer.

  • Simmer for 5 minutes. Turn burner off.  Cover and allow the mixture to infuse for an hour.
  • Chop ½ cup of berries into small pieces. Place the strawberry pieces into the bottoms of the popsicle mold.
  • Place remaining 3 ½ cups strawberries into the blender. Blend until a smooth puree is formed.
  • Add basil syrup into the blender with strawberry puree. Blend again to combine.  Continue blending until mixture is smooth and uniform.
  • Fill molds with puree.

  • Freeze overnight.
  • Carefully remove popsicles from molds and enjoy!

 Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

10 Jun

Posted at 07:22h in Recipes by
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Bok Choy is a nutritious leafy green vegetable that is a member of the Brassica family (like kale and broccoli).  It is high in Vitamin C, K, and A.  It also contains many other beneficial minerals and vitamins.  This recipe showcases this tasty, nutritious vegetable.  Enjoy on top of a bowl of rice or as a side

Sesame Bok Choy
Ingredients:
1 head bok choy, washed
3-4 large cloves garlic (or sub in green garlic or garlic scapes)
1 can (8 oz) sliced water chestnuts
2 Tbsp olive or avocado oil
½ tsp sea salt
¼ tsp black pepper
2 tsp toasted sesame oil
1 ½ tsp sesame seeds (black or white)
2 Tbsp chopped scallions for garnish

  • Separate bok choy stems from leaves. Chop both and keep separate.
  • Thinly slice garlic cloves and set aside.
  • Chop water chestnuts and also set aside.
  • Heat olive or avocado oil in pan on stovetop.
  • Add garlic and bok choy stems. Sauté on medium low for 5 minutes, stirring to cook through.
  • Add water chestnuts and cook 2 more minutes.
  • Add chopped leaves. Cover and cook about 3 more minutes or until leaves are wilted.
  • Add salt, pepper, sesame oil, and sesame seeds. Mix to combine.
  • Garnish with fresh chopped scallions and enjoy!

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

03 Jun

Posted at 10:17h in Recipes by
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New to the CSA shares this week is kohlrabi, a unique vegetable developed by crossing a cabbage and a turnip.  Back when my family began as members of Blooming Glen Farm CSA, we had never heard of kohlrabi.  It’s now one of my personal favorites- delicious, crisp and refreshing.  This week’s recipe showcases raw kohlrabi in a simple, yet healthy way.  This would make a great side dish or could be served over salad greens (we enjoyed it with a side of egg salad for a quick dinner on one of our busy nights on the go).

Kohlrabi and Apple Salad

Ingredients:
2 medium kohlrabi bulbs
1 large apple (*I used our favorite, honeycrisp, but you can use any crisp variety)
2 Tbsp chopped scallions
2 Tbsp olive or avocado oil
Juice of 1 lemon, about 2 Tbsp
2 tsp maple syrup
½ tsp sea salt
¼ tsp black pepper
½ tsp lemon zest
Chive blossoms (optional)

  • Clean the kohlrabi. Cut off the bottom.  You do not need to peel this young spring variety.  The skin is tender and edible.  Julienne both bulbs and place in large bowl.
  • Core apple and julienne. Add to large bowl with kohlrabi.

  • Add scallions to the bowl with kohlrabi and apple pieces. Mix to combine.
  • In small bowl, combine oil, lemon juice, maple syrup, salt, pepper, and lemon zest. Mix well.
  • Pour dressing over kohlrabi, apple, and scallion mixture. Toss to coat all pieces.
  • Allow to marinate for at least 15 minutes.
  • Optional: garnish with chive blossoms.
  • Enjoy!

**You can also make this into a slaw.  Simply shred the kohlrabi bulbs and apple instead of julienning.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

27 May

Posted at 06:52h in Recipes by
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The 2021 CSA season is here and what a beautiful share we received this week.  This week’s recipe showcases the fresh spinach and green garlic! Green garlic is a young garlic that is harvested in the spring before it bulbs up. It adds a creamy, mild, fresh garlic flavor to this dish.

Green Garlic and Spinach over Pasta

Ingredients:
2 stalks green garlic
5 Tbsp olive or avocado oil, divided
1 bunch spinach- rinsed, dried, and chopped
¼ tsp sea salt
1/8 tsp black pepper
½ lb cooked pasta (whatever kind you prefer)
½ lb sautéed shitake mushrooms **
Freshly grated parmesan cheese (optional)

  • Cut off the bottom 8-10 inches of the green garlic stalks. Save the tops for later in the recipe.
  • Cut off the roots and ends of the green garlic. Chop into rounds- about ¼ inch thick.

  • Heat 2 Tbsp oil in pan on stovetop. Once oil is hot, place green garlic rounds in.  Cook on medium low until tender (about 4-5 minutes).

  • Add spinach to pan and sauté until wilted (about 3-4 minutes).
  • Add salt and pepper. Mix well.
  • Chop some of the green garlic tops that you set aside earlier. You will need ¼ cup finely chopped tops.  Any remaining tops can be saved for another use (like vegetable broth).
  • In small saucepan or frying pan, add 3 Tbsp oil. Heat to medium and add the finely chopped green garlic tops.  Cook for about 5 minutes.
  • Toss the cooked pasta with the oil and green garlic top mixture.
  • To assemble this dish, plate the pasta. Place the green garlic and spinach mixture on top of the pasta and then add the shitake mushrooms.  Top with freshly grated cheese and enjoy!

 

**Sautéed shitake mushrooms:

  • Clean mushrooms and remove stems.
  • Thinly slice.
  • Heat 1 Tbsp oil in pan on stovetop. Add sliced mushrooms and sauté for 3 minutes on medium heat.
  • Season with salt and pepper to taste.


Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

18 Nov

Posted at 11:03h in Recipes by
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Wow- what an amazing season we had at Blooming Glen Farm!  We are all lucky and grateful to have a wonderful group of farmers dedicated to bringing us the highest quality organic produce.  This team, led by Tricia and Tom, provided us with a steady stream of vegetables and offered us amazing add-on opportunities for this season.  Thank you from the bottom of our hearts!  Amidst a global pandemic and so many unknowns, we could rely on you to bring us fresh organic produce each week.  It was an honor to join this wonderful group of farmers for another year developing recipes for each of you to try.

For our last recipe of the season, we are showcasing the beautiful stalk of Brussels sprouts.  This would make a great addition to your holiday table next week!

Roasted Brussels Sprouts Slaw

 Ingredients:
1 stalk Brussels sprouts
1 medium onion
3 Tbsp olive oil
2 tsp maple syrup
1 tsp garlic powder
¾ tsp sea salt
¼ tsp black pepper

  • Remove Brussels sprouts from stem. Clean well.
  • Thinly slice Brussels. I used a mandolin set on 1/8-inch setting.  Place sliced Brussels in large bowl.

  • Clean onion. Slice in quarters and then thinly slice like Brussels sprouts.  Add to large bowl and mix with brussels.
  • Mix oil, maple syrup, and spices in small bowl. Pour over Brussels and onion mix.  Toss to coat.
  • Spread evenly onto baking sheet.
  • Roast at 400°F for 20 minutes. Mix every 5 minutes.

  • If you want it extra crispy, broil for 1-2 minutes after roasting.
  • Serve this roasted slaw hot or allow to cool and serve cold. It pairs really well with mashed potatoes, but would also make a great addition to a salad or on top of your morning eggs.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com