onion Tag

19 Oct Celeriac Slaw

Posted at 08:54h in Recipes by bloomingglenfarm 0 Comments

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Quick and easy side dish recipes are great to have on hand. Ones that incorporate several seasonal ingredients are even better. This recipe features fresh celeriac, a knobby root that has an earthy celery flavor that pairs well with carrots, hakurei turnips and sweet onions in a delicious slaw.

Celeriac Slaw

Ingredients:
1 celeriac
½ bunch of carrots (about 6 oz)
1-2 turnips
1 small sweet onion
1 lime, juiced and zested
3 Tbsp olive oil
2 Tbsp toasted sesame oil
3 Tbsp apple cider vinegar
1 Tbsp honey
¾ tsp sea salt
¼ tsp black pepper
1-2 Tbsp sesame seeds, black or white

Prepare the following ingredients.
- Celeriac- peel and cut into fourths
- Carrots- scrub and cut off tops
- Turnips- scrub and cut off tops
- Sweet onion- peel and cut in half

In a medium bowl, shred celeriac, carrots, turnips, and sweet onion.
In a small bowl, combine lime juice, lime zest, olive oil, sesame oil, apple cider vinegar, honey, salt, and pepper. Whisk to combine.

Add dressing and sesame seeds to the shredded vegetables. Mix well.
Chill for at least 15-30 minutes before serving.
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

27 Oct Slow Cooker Vegetable Broth and Easy Veggie Soup

Posted at 10:22h in Recipes by bloomingglenfarm 0 Comments

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With the beautiful bounty we have received from the farm this week, I wanted to create an easy recipe for vegetable broth and a simple soup. These recipes showcase the amazing celery, carrots, onions, broccoli, and fresh herbs from this week’s share, and the parts of the veggie you might typically discard are utilized in the broth- like kale ribs, beet greens and onion peels.

Slow Cooker Vegetable Broth

Ingredients:
2 onions- cut into 1/8ths with skin on
1 head garlic- chopped in half with skin on
4 carrots with tops- rough chopped
4 celery stalks with leaves- rough chopped
8 cups chopped veggie scraps (kale ribs, beet greens, turnip tops, onion peels, etc.)
3 Tbsp fresh herbs of choice- rough chopped
1 ½ tsp sea salt
¾ tsp black pepper
8-12 cups water (fill slow cooker almost to top)

Prep all ingredients and place in slow cooker.
Pour in water to within an inch of the top of the slow cooker.
Cook on high for 6 hours.
Toss strained vegetables. Freeze or refrigerate broth.
This recipe makes about 8 cups of broth.

Easy Vegetable Soup

Ingredients:
2 Tbsp olive oil
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
1 bunch carrots, chopped
4 stalks celery with leaves, chopped
1 head broccoli with stalks, chopped
½ lb mushrooms, chopped
2 Tbsp fresh herbs, finely chopped
1 tsp sea salt
½ tsp black pepper
8-10 cups vegetable broth

Heat oil in large saucepan.
Add onion and sauté on medium heat for 4 minutes.
Add garlic and sauté for 2 minutes.
Add carrots, celery, broccoli, mushrooms, fresh herbs, salt, and pepper. Mix well.
Add broth and simmer covered for 30 minutes.
Serve as is or with cooked pasta or rice.
Enjoy!

Recipe and photos by Stephanie Borzio, Blooming Glen Farm CSA Coach. 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

06 Oct Pasta with Arugula and Radishes

Posted at 08:41h in Recipes by bloomingglenfarm 0 Comments

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The arugula from the farm is one of my favorites! Its mild peppery flavor is divine and I wanted to showcase it in this week’s recipe. Combining the arugula, red onion, and the French breakfast radishes in a simple, but unbelievably tasty pasta dish was what I dreamed of. This recipe came together just as I imagined and really showcases the radishes and arugula in a unique way. Enjoy this flavorful dish alone or with a grilled or roasted protein.

Pasta with Arugula and Radishes

Ingredients:
1 lb pasta *
2 tsp sea salt, divided
3 Tbsp olive or avocado oil
½ large red onion, thinly sliced **
6-8 French breakfast radishes, thinly sliced **
3 large cloves garlic, finely chopped
½ tsp black pepper
½ lb arugula
5 Tbsp parmesan cheese (plus more for garnish)

*I used spaghetti, but you can use whatever pasta you choose.
**I used a mandolin set on the lowest setting to get thin, even slices.

Prep all ingredients before starting to cook anything. Wash, slice, and chop all produce.
Bring a large pot of water to a boil. Add 1 tsp salt.
Once water has come to a rolling boil, add pasta and cook according to package instructions.
While pasta is cooking, begin cooking the produce.
In a large sauté pan, heat oil. Add onions and radishes. Cook on medium heat for 3-4 minutes.

Add garlic and cook for an additional 2-3 minutes. Stir constantly.
Remove ½ cup pasta water from large pot. Pour into sauté pan and mix well.
Add 1 tsp salt and ½ tsp pepper to the sauté pan. Cook for 1 more minute.
Place arugula in colander in sink. Drain pasta, pouring hot pasta water over the arugula to quickly wilt it.
Add drained pasta and wilted arugula to sauté pan. Mix well to combine.
Add parmesan cheese and toss to coat.
Garnish with freshly grated parmesan and serve immediately.

29 Sep Scrambled Egg Bites

Posted at 14:03h in Recipes by bloomingglenfarm 0 Comments

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Having recipes that are versatile and can be changed throughout the seasons as produce changes is really helpful. This recipe does just that. Keep the base ingredients the same but change the add-ins depending on what you have at that time. It’s also a recipe that can incorporate ingredients from other local farms- eggs from Deep Roots Valley Farm, cheese from Birchrun Hills Farm or Valley Milkhouse, and mushrooms from Primordia Farms. Add those items to the variety of produce we get each week from Blooming Glen Farm and you can get really creative with these egg bites.

These scrambled egg bites also make a quick, but healthy breakfast if made ahead of time. But- do not limit yourself to just breakfast. The egg bites make a great addition to packed lunches, as an after school snack, or a main protein for dinner.

Scrambled Egg Bites

Ingredients:
10 eggs
2/3 cup cottage cheese
½ tsp sea salt
¼ tsp black pepper
¼ tsp paprika

Add-ins: peppers, onions, mushrooms, zucchini, ham, bacon, cheese, kale, spinach, Swiss chard, potatoes, tomatoes, sausage, fresh herbs, etc.

Choose what add ins you will be using for your egg bites. Everything should be chopped and precooked.
Preheat oven to 325°F.
Place baking dish filled with water on lower rack of oven (this keeps oven moist and helps with even baking).
Grease muffin pan. You can also use silicon inserts, but you still want to spray them with oil.
Fill each muffin tin with about ¼ cup of add ins.

Combine eggs, cottage cheese, salt, pepper, and paprika in blender. Blend for 30-60 seconds until well combined.
Pour egg mixture into each muffin tin. You should have enough for a dozen egg bites.
Place muffin pan on top rack of oven and bake for about 25 minutes. Egg bites should be set in the center when done.

Let egg bites cool for 5 minutes before removing from muffin pan.
Enjoy as breakfast, lunch, or dinner!
Store leftovers in the refrigerator or freeze to preserve longer. Reheat in oven or microwave.

15 Sep Meatloaf Muffins

Posted at 11:51h in Recipes by bloomingglenfarm 0 Comments

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As we navigate through the month of September, we begin to see a shift in the harvest. The last of the cherry tomatoes are being picked and the summer squash has been replaced by spaghetti squash. Just as the farm shifts to the autumn bounty, at home we are shifting to new schedules and routines with the kids going back to school.

It’s the back to school shift that inspired this recipe. It is one that can be made in advance and quickly cooked for a fast, but nutritious dinner. For those kids (or adults) that hate to eat their greens, this recipe is a great way to disguise them. These meatloaf muffins can be served alongside some roasted potatoes or a mix of roasted or grilled vegetables.

Meatloaf Muffins

Ingredients:
2 cups greens, roughly chopped and inner rib removed (kale, collards, Swiss chard, etc.)
1 large yellow onion, roughly chopped
2-3 cloves garlic
2 Tbsp fresh herbs or 2 tsp dried herbs (chives, parsley, etc.)
2 lbs ground beef or turkey
2 eggs
1 tsp sea salt
½ tsp black pepper
2 tsp Worcestershire sauce (optional)
1 cup breadcrumbs

Glaze-
½ cup ketchup
1 ½ tsp spicy mustard
¼ tsp onion powder
¼ tsp garlic powder

Bring a medium pot of water to a boil.
Place greens in water for 60 seconds and then remove with a slotted spoon.

Allow the greens to cool and squeeze excess liquid out.
Preheat oven to 375°F.
Combine greens, onion, garlic, and fresh or dried herbs in food processor. Pulse to chop. Scrape sides and pulse again. Continue to do this until all ingredients are well combined and finely chopped.
Place meat, eggs, salt, pepper, and Worcestershire sauce (if using) in large bowl. Add onion/greens mixture. Mix well. You can use a spoon, but I find it easier to just use my hands.
Add half of the breadcrumbs. Mix well. Add the other half of breadcrumbs and mix well.
Grease muffin pan. Divide meat mixture into 12 servings and press into each muffin mold. I found that a large ice cream scoop worked well for this job.
Place muffin pan on a cookie sheet in oven. This will catch any oil or grease that may run over and will save you clean up afterwards.
Bake for 20 minutes.

While muffins are cooking, make the glaze by mixing ketchup, mustard, and spices.
After the 20 minutes are up, remove the meatloafs from the oven and put the glaze on top of each muffin.
Return the muffin pan to the oven and bake an additional 10 minutes.
Remove from oven and serve while hot. Pairs well with roasted potatoes, mashed potatoes, or roasted/grilled vegetables.
Enjoy!

TO FREEZE- Before cooking, place muffin pan in freezer for a few hours. Remove uncooked meatloaf muffins and place in plastic bag. Return to freezer. When ready to use, place frozen muffins in muffin pan and place in fridge to defrost overnight. Cook as directed in above recipe.

08 Sep Easy End of Summer Salsa

Posted at 11:48h in Recipes by bloomingglenfarm 0 Comments

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This time of year can be super busy as the kids go back to school and activities come back in full force. It is always great to have recipes on hand that are quick and easy but full of flavor. If they can be served as an after school snack, even better! This recipe combines many of the share ingredients from this week- tomatoes, onions, garlic, sweet peppers, hot peppers, and shishito peppers. Enjoy this end of summer blended salsa as a snack or as a topping for a Mexican inspired meal.

Easy End of Summer Salsa

Ingredients:
6 Roma tomatoes, quartered
2 yellow onions, peeled and quartered
1 hot pepper, halved
2 sweet peppers, seeded and roughly chopped
3-5 shishito peppers, stem removed
3 cloves garlic
3 Tbsp fresh herbs (cilantro, oregano, chives, etc.)
1 lime, juiced and zested
1 ½ tsp sea salt
¼ tsp black pepper
½ tsp cumin

Combine all ingredients in food processor. You can process in batches if your food processor is smaller.
Pulse to finely chop and mix well.
Serve with chips, with tacos or fajitas, on a breakfast wrap, etc.
Store in refrigerator for up to a week.

01 Sep Caramelized Sweet Onion Dressing

Posted at 12:25h in Recipes by bloomingglenfarm 0 Comments

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It’s been a great season for Blooming Glen Farm onions, and as a result we’ve been receiving them steadily in our shares for a few weeks now. The star of this recipe is sweet onions. Caramelizing the onions enhances their flavor and adds a wonderful component to this salad dressing. As many of us fall back into a school lunch routine, playing around with different salad dressings can keep salads fun and fresh. Check out the farm’s “Salad in a Jar” Recipe Formula PDF. Don’t limit this dressing to salads though- it’s also great on burgers, wraps or grilled veggies.

Caramelized Sweet Onion Dressing

Ingredients:
Caramelized Onions-
2 sweet onions, thinly sliced
2 Tbsp avocado oil

Dressing-
1 ¼ cups avocado or olive oil
2/3 cup vinegar (white wine, apple cider, or white)
¼ cup water
1 tsp sea salt
½ tsp black pepper

Heat 2 Tbsp oil in pan on stovetop.
Add onions and stir. Cook for 15-20 minutes on medium to low heat. Stir occasionally to evenly caramelize the onions.
Onions should be nice and golden when done.

Combine caramelized onions and dressing ingredients in large mason jar.
Using immersion blender, blend the dressing.

Enjoy on salad, burgers, etc.
Store in the refrigerator.

*Works well as the dressing for “Salad in a Jar”, a fun portable lunch option (click for the PDF Recipe Formula).

18 Aug Peach Salsa

Posted at 09:40h in Recipes by bloomingglenfarm 0 Comments

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This recipe is inspired by a salsa my son and I enjoyed this summer. We were determined to recreate it. The beautiful, big peaches in the fruit share from North Star Orchard are the stars in this recipe. But the jalapenos, sweet peppers, sweet onions, garlic and cilantro from the farm enhance the flavor and combine to make a delicious, summer treat.

Peach Salsa

Ingredients:
1-2 jalapeno peppers (stem, seeds, and membranes removed)*
3 cloves garlic
½ sweet onion, roughly chopped
1 sweet pepper (stem, seeds, and membranes removed)
2 Tbsp fresh cilantro
4 cups peaches, diced (skin can be kept on)
½ lime
1 ½ tsp sea salt
¼ tsp black pepper
1 Tbsp white vinegar

Place jalapeno, garlic, onion, sweet pepper, and cilantro in food processor. Pulse a few times and then scrape the sides. Pulse again until well chopped and then place in a large bowl.
Add diced peaches to the bowl.**
Zest and juice the lime into the bowl.

Add salt, pepper, and vinegar to the bowl. Mix well.
Refrigerate for at least 15 minutes before serving.
Can be served with chips or as a topping for a grilled protein. This salsa pairs really well with fish and pork.

*Use just one jalapeno if you want a mild salsa. Go with two if you would like a spicier version. For more spice, leave the seeds and membranes on! Or try a different hot pepper variety of your preference.

**You can also grill the peaches first for a sweeter roasted flavor! Just halve and brush with a little oil. Peach salsa is also delicious made with peaches and tomatoes. Experiment and see what you like!

11 Aug Summer Bean Salad

Posted at 15:23h in Recipes by bloomingglenfarm 0 Comments

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This colorful bean salad is a great make-ahead dish for the summer days when you don’t want to cook. It pairs well with grilled protein, is a great side dish for barbecues, and is always a hit at picnics. This week’s harvest gives us the bell pepper, cherry tomatoes, onion, garlic, and fresh herbs needed for this recipe.

Summer Bean Salad

Ingredients:
4 cups beans, cooked and drained (kidney, black beans, chickpeas, white beans, etc.)*
1 green bell pepper, diced
1 pint cherry tomatoes, sliced in half
1 cup onion, diced (red, yellow or sweet onion)
1 clove garlic, minced
1 Tbsp fresh herbs, finely chopped

Dressing:
8 Tbsp olive oil or avocado oil
4 Tbsp apple cider vinegar
2 Tbsp lemon juice
1 tsp lemon zest
½ tsp sea salt
1/8 tsp black pepper

Combine all salad ingredients in a large bowl.
Mix together dressing ingredients in a small bowl. Whisk until well combined and then pour over salad.
Toss to coat.
Enjoy!
Refrigerate any leftovers. This salad will keep for a few days in the fridge.

*You can use any variety of beans. If you are using canned beans, drain and rinse them before adding to salad. If you are using dried beans, they should be cooked and cooled before adding to salad.

29 Jul Zucchini Relish

Posted at 07:38h in Recipes by bloomingglenfarm 0 Comments

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Throughout the CSA season, we receive a lot of summer squash. It is delicious just grilled or roasted as a side, but sometimes it is fun to do something different with it. This recipe turns the summer squash into a delicious relish and also uses the Cubanelle peppers, red onion, and garlic from our shares. The recipe calls for zucchini but you can substitute with any of the summer squash varieties.

Zucchini Relish

Ingredients:
1 medium zucchini, finely diced (equivalent to 2-2 ½ cups)
2 medium Cubanelle peppers, chopped (equivalent to about 1 cup)
½ red onion, finely diced (equivalent to about 1 cup)
½-1 jalapeno, finely diced with seeds removed (optional)
4 tsp sea salt, divided
¾ cup white vinegar
1/3 cup honey
1/8 tsp black pepper
1/8 tsp paprika
2 cloves garlic, minced

Place zucchini, pepper, and onion in colander over a bowl. If you want to add a little spiciness to the relish, add the optional jalapeno to the chopped vegetables.

Sprinkle the chopped vegetables with 3 tsp salt. Mix well and let drain for 30 minutes.
Rinse and let stand for 10 minutes.
In a medium saucepan, combine vinegar, honey, remaining 1 tsp salt, black pepper, and paprika.
Bring to a boil. Stir until all of the honey is dissolved.
Reduce to a simmer. Add vegetables and garlic. Mix well and cook for 8 minutes.
Can serve hot or cold.
Store in fridge.
Enjoy! The relish is great on top of hot dogs or burgers!