onion Tag

21 Jul Bruschetta

Posted at 10:34h in Recipes by bloomingglenfarm 0 Comments

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Our farm shares this week have all of the ingredients to make the perfect bruschetta- vine ripened tomatoes, fresh onions, garlic, and fresh herbs (basil from last week’s share, or try other options like oregano or marjoram from the pick-your-own herb boxes). This recipe showcases the freshness of these ingredients by keeping them in their raw form and allowing them to marinate in a blend of oil and vinegar. You can keep it traditional by serving on toasted bread or get creative and serve on top of grilled summer squash instead.

Bruschetta

Ingredients:
Tomato mixture–
¼ cup olive oil
3 Tbsp balsamic vinegar
½ tsp sea salt
Pinch black pepper
5 smaller red tomatoes (equivalent to about 2 ½ cups once diced)
2 torpedo onions or ½ medium red onion
3 cloves garlic
3 Tbsp basil, cut into ribbons*

Toasted bread–
1 loaf baguette or favorite bread
3 Tbsp olive oil
1 clove garlic

Combine oil, vinegar, salt, and pepper in small bowl.
Dice tomatoes. Place in fine mesh sieve to drain excess liquid.

Finely chop onions and garlic.
Place tomatoes, onions, garlic, and basil in large bowl. Mix well.
Pour marinade over tomato mixture and toss to coat. Allow to marinate for at least 30 minutes before serving.

While tomatoes are marinating, prepare toast. Preheat oven to 400°F.
Cut bread into ½ inch slices and place on baking sheet. Using a pastry brush, spread olive oil on both sides of the bread slices.

Place toast in oven and bake for 5 minutes. Flip and bake for an additional 2 minutes.
Slice garlic clove in half and rub cut side on the top of each toasted bread slice. If you don’t want to waste this garlic after using on the toast, just finely chop and add it to the tomato mixture.
Top each slice of toast with a scoop of tomato mixture and serve.
Enjoy!

*To cut basil into ribbons- stack leaves on top of each other, roll, and thinly slice. Basil easily bruises, so using a sharp knife is really important.

**For a low carb option, serve tomato mixture on grilled summer squash slices! Or for a twist on the traditional bruschetta, add 1 cup of finely diced summer squash to the tomato mixture before marinating.

***Other optional add-ins: parmesan cheese or your favorite minced fresh herbs.

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

07 Jul Summer Squash and Potato Bites

Posted at 16:46h in Recipes by bloomingglenfarm 0 Comments

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Our shares are filled with so many amazing vegetables this week thanks to the hard work and dedication of our farmers at Blooming Glen. I decided to use several of the items we received in this week’s recipe, including the summer squash, new potatoes, parsley, and torpedo onions. This dish is full of flavor and can be served as a side to any meal or as an appetizer. Make a double batch and freeze half to enjoy at a later date!

Summer Squash and Potato Bites

Ingredients:
½ lb new potatoes
1 cup shredded summer squash, tightly packed
1 ½ torpedo onion bulbs, finely chopped
3 garlic scapes, finely chopped or 2 cloves garlic, minced
1 Tbsp fresh parsley, finely chopped
¾ tsp sea salt
¼ tsp black pepper
1 egg

Wash potatoes. Keep whole. Do not peel.
In a medium saucepan, boil water. Once water is boiling, place potatoes in and boil for 8-10 minutes depending on size of potatoes. I used the larger ones in my share, so I cooked them for 10 minutes.
Drain the potatoes and place in freezer or in an ice bath to cool off.
While potatoes are cooling, place shredded summer squash between paper or cloth towels to remove moisture. I like to place a heavy pot on top to help with this.
Once potatoes are cooled, shred them on a box grater.

Place shredded potatoes & summer squash, and chopped onions, garlic scapes, and parsley in a large bowl. Mix to combine.

Add salt, pepper, and egg. Mix well.
Line baking sheet with parchment paper and then grease with cooking spray or oil.
Using a small cookie scoop, scoop the mixture onto the baking sheet. This recipe will make about 2 dozen bites.

Bake at 400°F for 35 minutes.*
Enjoy!

*You may also use an air fryer for this recipe. Set air fryer to 400°F and cook for 10 minutes.

07 Oct Fresh Lima Bean Salad with Spicy Garlic Lime Dressing

Posted at 11:50h in Recipes by bloomingglenfarm 0 Comments

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Lima beans are new to the farm this year. We have been able to head to the fields and pick them ourselves. This recipe showcases the flavor of these fall harvested beans along with the sweet peppers, sweet onions, tomatoes, garlic and hot peppers in our shares this week.

Fresh Lima Bean Salad with Spicy Garlic Lime Dressing

Ingredients:
1 quart fresh lima beans (in pods, equals about 1 ½ cups shelled beans)
2 sweet peppers
½ medium sweet onion
1 medium beefsteak tomato

Dressing Ingredients:
¼ cup olive oil
Juice of 1 lime (about 3 Tbsp)
1 clove garlic, crushed
½ tsp finely diced hot pepper
½ tsp sea salt
Pinch black pepper

Shuck lima beans.
In medium pot on stovetop, boil water.
Place shucked beans into pot. Bring water back to a boil and then reduce to a simmer. Cook for about 15 minutes or until beans are tender.
Wash, remove seeds, and slice sweet peppers into thin strips.
Peel and slice onion into thin slices.
Prepare tomato. Slice and remove seeds. Cut into cubes. You should have about 1 cup of chopped tomatoes.

Place sweet peppers, onion, and tomatoes in medium bowl. Add beans.
Make dressing. Combine all ingredients and whisk well.
Pour dressing over vegetables and toss to coat.
Allow salad to marinate in refrigerator for an hour before serving.

26 Aug Cucumber Salsa

Posted at 09:01h in Recipes by bloomingglenfarm 0 Comments

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With the heat and humidity we are experiencing this week, I wanted to create an easy recipe that did not require cooking. Farm fresh cucumbers and tomatoes combined with a few other ingredients create this fresh versatile salsa. It is a beautiful array of colors and the flavors burst with each bite. Serve it as a snack or make it part of your main meal. Regardless of how you choose to showcase this dish, it is sure to please everyone.

Cucumber Salsa

Ingredients:
2 Kirby cucumbers, diced
1 jalapeno, seeded and finely chopped (*adjust to your heat tolerance, any variety hot peppers can be used)
1 cup cherry tomatoes, quartered
Juice and zest from 1 lime
2 Tbsp fresh cilantro, finely chopped
1 medium sweet pepper, seeded and diced
½ sweet onion, finely diced
2 cloves garlic, minced
1 tsp sea salt
¼ tsp black pepper

Combine all ingredients in a large bowl.
Mix to combine.
Best if allowed to marinate for at least 30 minutes before serving.
Serve with chips, as a topping for grilled fish, with tacos, etc.

18 Nov Roasted Brussels Sprouts Slaw

Posted at 11:03h in Recipes by bloomingglenfarm 0 Comments

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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.

04 Nov Autumn Chili

Posted at 10:47h in Recipes by bloomingglenfarm 0 Comments

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Fall is definitely in full swing as we begin the month of November. The temperatures have dropped, the air is crisp, and the colorful leaves are blanketing the ground. This week’s share is full of amazing autumn vegetables that can be combined to create a delicious fall-themed chili. This chili blends the flavors of butternut squash, carrots, onions, radishes, cilantro, and hot peppers from our shares.

Ingredients:
2 Tbsp olive oil or avocado oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 lb ground beef
1 cup carrots, diced
2 cups butternut squash, diced
½ poblano pepper, seeds removed and finely chopped*
1 cup daikon radish (white or purple), diced
1 Tbsp fresh cilantro, finely chopped
15 oz diced tomatoes
8 oz tomato sauce
½ tsp sea salt
¼ tsp black pepper
1 tsp cumin
1 Tbsp chili powder

Heat oil in Dutch oven or large saucepan.
Add onions and cook for 5 minutes on medium heat. Stir frequently.
Add garlic and ground beef. Cook for 7-8 minutes or until beef is cooked through. Stir well throughout cooking time, breaking up the beef as it cooks.
Add carrots, butternut squash, poblano pepper, radishes, cilantro, diced tomatoes, tomato sauce, and spices. Cover and cook for 20 minutes, stirring occasionally.
Serve with shredded cheese, sour cream, sliced jalapenos (pickled or fresh), fresh cilantro, or sliced avocado.
Enjoy!

*Feel free to use other hot peppers instead of the poblanos, but it will affect the spiciness of the chili.

**This recipe freezes well. I like to double it, serve half and freeze the other half for a future meal.

26 Aug Tomato Jam

Posted at 08:20h in Recipes by bloomingglenfarm 0 Comments

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Nothing says summer like a ripe juicy tomato! Eating a handful of cherry tomatoes is one of my favorite snacks and fresh tomato salads are always a welcome addition to our dinner table. But I wanted to create something different that showcased the beautiful tomatoes we receive in our CSA shares. This tomato jam was enjoyed by our whole family- even the little ones that claim they don’t like tomatoes!

Tomato Jam

Ingredients
1 ½ lbs tomatoes**
½ medium onion, chopped
1 Tbsp fresh basil, packed
¼ cup honey
2 Tbsp lemon juice
½ tsp sea salt

Place all ingredients in food processor. Pulse to combine and break down.
Transfer tomato mixture to a large saucepan.
Bring to a boil. Allow to boil for 8-10 minutes or until mixture reduces by half. Be sure to stir often to prevent burning.
Reduce to simmer and cook for an additional 6-8 minutes until the mixture becomes the consistency of jam.
Let cool.
Store in an airtight container in the refrigerator for up to a week.
Use the jam with cheese and crackers, on fish or chicken, on top of a burger, or even on a sandwich or grilled cheese.

**You can use any kind of tomato for this recipe- beefsteak, Roma, heirloom, or cherries. Cook time will vary slightly due to the moisture content of the tomatoes.

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

12 Aug Stuffed Peppers with Creamy Avocado Sauce

Posted at 10:58h in Recipes by bloomingglenfarm 0 Comments

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What a beautiful bounty we have this week in our CSA shares! We certainly won’t have any trouble eating the rainbow as we incorporate all of the amazing produce from the farm. This week’s recipe highlights the cubanelle and sweet peppers we received, but also incorporates the sweet onion, tomatoes, corn, and basil from our shares. Enjoy!

Stuffed Peppers with Creamy Avocado Sauce

Ingredients:
6 cubanelle or sweet peppers (or add in a poblano for the heat lovers in your household)
1 Tbsp olive oil or avocado oil
½ sweet onion, chopped
2 cloves garlic, minced
1 lb ground turkey or ground beef**
1 cup chopped tomatoes (I used cherry tomatoes, but use whatever kind you have on hand)
2 ears corn
½ tsp sea salt
¼ tsp black pepper
Creamy avocado sauce (recipe below)

Preheat oven to 350°F.
Lay peppers lengthwise. Cut off the top third of the pepper and remove the seeds. Dice the pepper pieces that you just removed and set aside.

Place oil in frying pan and heat. Sauté onion for 3 minutes on medium heat. Add garlic and cook for another minute.
Add ground turkey or ground beef and cook through, about 6-8 minutes.
Remove corn kernels from the cobs.
When meat is cooked through, add corn and diced peppers. Cook for 2 minutes.
Puree half of the tomatoes.
Add chopped tomatoes, tomato puree, salt, and pepper to meat mixture. Mix to incorporate and remove from heat.
Place peppers in baking dish and fill with meat mixture.
Bake for 25 minutes.
Drizzle with creamy avocado sauce before serving.

**For a vegetarian or vegan option, eliminate ground turkey/beef and replace with 2 cups cooked quinoa. Sauté the onions and garlic as noted above and then add the quinoa. Then add the corn and diced peppers and follow the remainder of the steps.

Creamy Avocado Sauce

Ingredients:
1 avocado, peeled and seed removed
1 ½ Tbsp lemon juice
1 clove garlic
1 Tbsp olive oil
¼ tsp sea salt
1 Tbsp fresh basil
½ cup water
** optional- add a ¼ to ½ a jalapeno to taste for extra kick. Remove seeds and inner flesh for less heat.

Place all ingredients in blender. Blend until smooth.
If sauce is too thick, add a little bit more water.
Store in airtight container in the refrigerator.

08 Jul Cucumber Salad & Refrigerator Pickles

Posted at 10:46h in Recipes by bloomingglenfarm 0 Comments

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Cucumbers are a refreshing and welcome addition to our CSA shares! There are so many amazing things you can make with cucumbers. Simply slice them up and enjoy or use them in various recipes. This week I have two wonderful recipes to share with you. The first one is a family recipe for our cucumber salad. It is a salad that has been passed on for generations, but I’m not sure a recipe was ever written down. The second is an easy refrigerator pickle that can be ready in as little as 24 hours!

Cucumber Salad
Ingredients
5 Kirby cucumbers or 3 regular cucumbers
2 medium sweet onions or regular onions
6 Tbsp white vinegar
¼ cup olive oil
1 tsp sea salt
1 tsp honey
¼ tsp black pepper
¾ tsp garlic powder

Peel cucumbers. Thinly slice to about 1/16” or 1/8” on mandolin. Place in large bowl.
Use the bulbs of the onions only. Cut bulb in half and then slice on mandolin (same thickness as cucumbers). Place in bowl with cucumbers.
In small bowl, combine vinegar, oil, salt, honey, pepper, and garlic powder. Whisk well.
Pour dressing over cucumbers and onions. Mix well to coat.
Refrigerate until ready to serve.

Refrigerator Pickles
Fresh cucumbers + dill + garlic = the perfect blend for crisp, delicious pickles. This recipe is easy and does not require canning. Feel free to cut in half if you only want to make one quart jar.

Ingredients
6-8 Kirby cucumbers (you can use other cucumbers, these are just my favorites for this recipe)
3 cups water
1 cup white vinegar
3 Tbsp honey
3 ½ Tbsp sea salt
5 tsp dried dill or 4-6 sprigs of fresh dill (I prefer fresh dill but sometimes only have dried on hand)
4 cloves fresh garlic

Clean two quart jars and lids.
Cut cucumbers into spears or rounds. Pack into jars. The number of cucumbers needed varies depending on their size. Cucumbers should be tightly packed.

Slice garlic and add 2 cloves per jar.
Add 2 ½ tsp dried dill to each jar or 2-3 sprigs of fresh dill to each jar.
In a medium saucepan, combine water, vinegar, honey, and sea salt. Bring to a boil and mix well. Allow to simmer until honey and salt are dissolved. Remove from heat and allow to cool to room temperature.
Pour liquid into each jar. Fill to the top. Place lid on and gently flip upside down to mix.
Refrigerate for at least 24 hours.
Keep refrigerated. Best if eaten within 1 month.

**Optional: Add ½ tsp red pepper flakes to each jar or add fresh sliced jalapenos to give your pickles some spice.