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Today was my second official day of summer. The kids spent the day in their allotted camps and I walked in circles at home and pondered this recipe. So, basically I had all the time in the world to plan and prep for this one bi-weekly recipe I write. Trouble is, despite my love of eating and cooking, I abhor shopping. I will often times drive into the parking lot and pull right back out because there are entirely too many people. This was, however, not the case today. I went to one store, just not the right one. You get the point: cook and eat what you got. Luckily, CSA day is here and now we have veggies. The recipe in my mind looked like a farm to table version of Lo Mein with egg and possibly organic pork sausage. I made a quick stop at the farm market hoping to find some. To no avail. I bought instead, a bottle of Braggs sesame ginger dressing. Home I came, veggies in tow, to develop the recipe. Against my better judgement I dumped that bottle of pre-made sauce directly into the almost finished product. Turns out, YUCK, that dressing is definitely not the right sauce for the dish and in the trash it went. It needed heat and acidity and a funky tang to pull it all together. It also needed some creaminess and body. The finished product was a blend of creative inspiration, lethargy, and frustration, but in the end it really tastes good. My only suggestion would be that it does not require noodles. This would be wonderful with root veggies instead of pasta for a paleo friendly version, or make zoodles aka zucchini noodles with your squash. I suggest Ghee or some good salted butter as the fat. I tried with coconut oil and it was not good. Funny how one ingredient and an unwillingness to go to the right store can really mess with dinner. Had I followed my gut, I would have made something different once I started to feel the anxiety of bright lights and checkout lines creep in. Like all of my recipes, I will make suggestions throughout. Feel the freedom to follow your own gut and create a dish that leaves you feeling satisfied and pleased. Ingredients 2 summer squash — cut to your liking 4 stalks kale — chopped half bunch dandelion greens — chopped half bunch scallions — chopped half bunch garlic scapes — chopped 10 brussel sprouts — chopped or for a more seasonal selection, sub in 4 stalks of your CSA chard chopped cilantro, parsley, pineapple sage, to your taste 2 cups cooked pasta of your preference 1 cup packed sauerkraut plus 2 Tbs of the juice or use kimchi for super funky noodles 1 Tbs whole grain or Chinese hot mustard 1 Tbs hot sauce 2 eggs — scrambled or over easy 2 sausages or bacon — sliced. To assemble: over medium heat, saute the sausage or bacon until golden. Add the veggies and lightly brown in the meat dripping. Toss in the pasta and kraut juice along with 2 Tbs of butter to Ghee. Stir everything together until fully mixed. In a separate pan either scramble or fry over easy your eggs. Arrange the noodles in a nice big bowl, top with the kraut and egg and some chopped scallions and cilantro leaves. Serve the mustard and hot sauce in a small bowl as accompanying sauces and loosen with a little soy or aminos. Serves 4. This is one funky dish. Probably good for a hangover! I love the blend of creamy egg yolk, acidic kraut funk, salty meat bits and the velvety veggies. Like I said, noodles are optional here. Rent week eating can be fun and adventurous and best of all, a reason to avoid shopping!! Nom Nom. Recipe, post and photos by Kristin Moyer, a local mom and chef who loves to eat, write and play with her food. Post editing by Tricia Borneman, Blooming Glen farmer and co-owner. Tricia and her husband Tom have been farming together since Blooming Glen Farm is celebrating its 13th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to the local community. Before the strawberries wind down completely thanks to all the rain this spring , here is a simple summer salad that highlights their wonderful flavor, made even more special with the addition of a seasonal strawberry dressing. Preheat grill. Combine all spices together in bowl and mix well. Coat both sides of chicken breasts with seasoning mix. Cook chicken breasts on medium heat- approximately minutes on each side time will vary depending on thickness. Set aside and prepare salad. Clean and prepare all ingredients. To make dressing, combine all ingredients in blender and mix well. Place lettuce on plate. Top with sliced avocados, sliced shallots, berries, and blackened chicken. Garnish with chive blossoms, seeds, or microgreens. Add some of the strawberry dressing and enjoy! Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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. The dandelion greens in your share are cultivated here at the farm not foraged , and just like the greens with the yellow flowers that grow so prolifically in your yard, they are a nutritional powerhouse. High in beta carotene, vitamin A and C, calcium, and iron twice as much calcium and iron then broccoli! You could easily saute garlic scapes and scallions, and toss in your dandelion greens mixed with some kale or kohlrabi greens. Pair those garlicky greens with creamy white beans or pintos and you have a delicious meal. Or toss it in your sweet fruity breakfast smoothie- you may just fool yourself that its even in there. Feeling adventurous? Pesto is traditionally made with basil, but in the following recipe, dandelion greens take center stage. The addition of lemon juice and lemon zest add the perfect zing. Place all ingredients except the parmesan cheese into a blender or food processor. Process until smooth. Add the parmesan and continue to blend until the mixture has a smooth consistency. Feel free to add any ingredients if you like it more garlicky, more nutty, or more cheesy. I enjoyed the pesto spread on a gluten free wrap rolled with lettuce, shredded kohlrabi and carrots, avocado and chicken. Or it makes a great dip for your crunchy vegetables. Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. Blooming Glen Farm is celebrating its 13th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community. Life is a busy place. Most of use join a CSA with the intention of hand cooking delicious and nutritious meals for our families throughout the week, feeling good about our efforts as parents and spouses. In my world, reality means very little time is left in my busy schedule to plan and prepare full blown meals most days. In the summer we eat a ton of soup, salad and sandwiches. Some days, I feel the lack of self care it takes to feed myself something hand spun and crafted with ease and intention. Some days, I crave sitting alone in the sunshine, enjoying a meal for one. Meals are eaten standing, driving, almost asleep, and in hurried stressful situations enough these days. Tis life. Out of sheer necessity, moms all over America are feeding our little humans off the fly by the seat of our pants, menu between engagements and such. Smoothies are popular for a reason, folks. Plopping the weeks bounty into a pot, blender, juicer, bowl, or food processor is just so darn simple and simplicity is what moms cherish in our hot pursuit of sustainable time management. Soup is by far one of the easiest and quickest no-brainer ways to play hide the vegetable with our kids or make ourselves a small bowl of lunch in between work, tasks, and chores. Soup is so forgiving and adaptable in a pinch when on the fly hungry happens. These are the days of fancy pressure cookers and other kitchen gadgets. I do use a crock-pot from time to time, mostly for broth. Broth is a key ingredient in soup. I use mostly veggie or organic chicken broth in most of my recipes. I will leave the broth recipe and inspirational post for another day. This is a soup recipe for one. Mom soup. There will likely be leftovers. Freeze it for another day. Root vegetables and cream are a decadent palate for so many creative accompaniments. For this rendition, I am using coconut milk and vegetable stock for the soup and garnishing with quick maple marinated carrot salad using Augusta Acres Farm Maple Syrup. So, without further ado…. Coconut aminos or Tamari dash hot sauce herbs of your liking, to taste. In a medium sized soup pot cook the garlic, onion and scapes in 1 Tbs. Next, add in the root veggies and enough stock to just cover the veggies. Season with salt and pepper to taste. At this point you can add the aminos. This will also be fantastic with a sprinkle of nutritional yeast if you happen to have some on hand. Stir and cover. Take a taste to check for salt. Not enough, add more. If time allows, you have the option of pureeing either half of or all of the soup. Either a blender or a handheld immersion blender works. I like mine slightly blended. Back into the pot it goes for the addition of cream and the greens. Herbs of any kind are perfect here as well, I used a substantial amount of basil. Stir with your favorite spoon. Cook gently another 10 minutes until the greens are silky and soft. Gently, swirl in a few dashes of your favorite hot sauce for that balance of acidity to creaminess ratio. Allow the soup to thicken slightly, lid off on low temperature while you grate some carrots into a small bowl. Toss with a few raisins, 1 tsp. To serve, ladle into your most self indulgent bowl or mug and gently place a spoon of carrot mixture in the center. Post and photos by Kristin Moyer, a local mom and chef who loves to eat, write and play with her food. We are due to give farm update so here goes. Whew, what a challenging spring! This has been one for the records and not in a good way. The rains just keep coming, deluge after deluge. Every little window of opportunity we have to plant, or till fields, we take. But the opportunities have been few and far between. Many of the crops that we were able to get in the ground in early spring washed away or drowned in the heavy rains- direct seeded crops like arugula, broccoli raab, spring turnips and radishes. About a quarter of our new potatoes rotted in the ground, but we had some extra seed we were able to plunk in. It will make harvest a bit of a challenge as the plants within the rows will be at different stages of development. No more blindly harvesting the whole bed. New potatoes pictured above- you can see all the spots where the potatoes rotted and we had to plug in new seed. We are seeing lots of plants experiencing water stress. And since we have had a lack of sun and heat, those that are still alive, crops that we typically would be harvesting by now like the kale and chard, are just kind of sitting there, not doing much growing. We have a whole field of Tuscan kale that looks small, pale and stunted, surrounded by weeds. The weeds somehow thrive, and continue to grow. But its too wet for us to cultivate, especially with tractors, and even with hands. I almost could not bear to put the photo below in here, this one is a heart breaker. Water stressed tuscan kale plants stunted and surrounded by weeds, too wet to cultivate. Every year has its own sets of challenges, but I have to say this one has felt especially rough. Coupled with the late cold wintry weather the heavy rains have been especially damaging. Weedy swiss chard field on left too wet to cultivate and curly kale on the right. The hardest part of this spring is feeling resentful of nature. I used to love nature- thunderstorms, downpours, hot humid summers- I loved it all as a child. In the last few weeks, when I was struggling the most, feeling deep despair, my dear friend gave me a visual meditation, to imagine cradling the globe of the earth in my hands. I have found that tool to be so helpful, for I do not want to have an antagonistic relationship with nature- why the exact opposite is what drove us to farming. I want to hear a rainstorm and like the child inside me, dance with glee barefoot in the rain, not feel dread in the pit of my stomach wondering what crops will suffer and be lost. Too wet to work in the fields, the farm crew assembles the trellising pulleys for the greenhouse tomatoes. I am so thankful for our farm crew, the new crew members jumping in with energy and enthusiasm, for our assistant Sam, and especially for our friends from Mexico who are with us for a second season, so joyful and thankful to be here, and so full of positivity and willingness to work. We never could have accomplished what we did on Friday evening and Saturday without them. Such a small window of dry weather, our fields dried out just enough in places, that with two teams working late into the evening making beds, we got 67 foot beds prepped and ready to plant on Saturday. Saturday was a sun up to sun down planting effort yes, it was finally sunny! It was a hugely productive day. Pictured below, field tomatoes struggling in the wet ground on the left, versus greenhouse tomatoes on the right notice the basil planted on the shoulders of the outside beds. In the field, well, we have dubbed this the season of lettuce. Oh lettuce, how you love the rain and the cool weather. Let them eat salad- the earth is telling us. So we will eat lots of salads this spring! You will see that we will be buying in a few crops organic and local of course over the next few weeks. And though we know that the bounty will come, growth cannot be hurried, not without the important element of the sun. So in the meantime we will do our best, to improvise, to roll with the challenges before us, and to keep imagining the earth cradled in our hands. Post by Tricia Borneman, Blooming Glen farmer and co-owner. If you are anything like me, you come stumbling out of winter into the increasing warmth of the lengthening days with a winter slumber still dragging along behind. The long cold season here in PA can be drudgingly hard to transition out of. It seems like overnight our bodies and minds are expected to be primed and ready for the springtime curtain drop. My body, like many others, is at her best when she is directly connected with the earth and her bountiful sustenance. The winter can feel long and hard and the connective tissue that builds strength and endurance under a warm sun fades towards the last days until Spring. Like many, my body lives in accordance to the fickle rules set forth by autoimmune disease. Stress and disconnection from vital nutrients and the surging life force of living foods will tear down my health faster than anything else. Springtime means fresh asparagus, wild nettles, ramps, early season lettuce, baby radishes and turnips my fave , and spring onions! Spring also means transition and seasonal changes can often take a sensitive body for a wild ride. As sensational as the cyclical nature of the seasons can be, every year the rug gets pulled out from under me and I dance and wobble around in the mud a bit before I rest assuredly on the warm soil. It is NOW that I find it of the utmost importance to keep an internal equilibrium with plenty of gut and hormone balancing foods. The fermentation craze hit the scene years after I had begun treating my own body with food. Food as Medicine is a way of life. I have been eating everything from fermented dairy in the form of Kefir and homemade yogurt, simple fermented veggies, kraut, kvass, kombucha, and my new favorite kimchi. Eating fermented foods is key to our overall well being because of the plethora of beneficial bacteria it contains which our bodies need to maintain a flourishing internal state of balance and health. Even as important though, is the art and practice of the fermentation process. Alchemical in nature and just about as close to actual magic as you can come, the very act of gathering the gifts of the earth and playing with them in a way that will allow nature to produce its own medicine with only my humble assistance leaves me in awe. This is what makes me feel most alive and I am healthier and full before anything even enters my mouth. The beauty of fermentation in todays cultural and societal landscape is that it is simple, fast and lasts forever. We are busy. So busy. Becoming stressed out by feeding myself and my family is a natural state and I know I am not alone. To be able to have Food Rx on hand that I know will give me the boost I need is a saving grace. It literally lasts almost forever! You can ferment just about any vegetable and get so creative and allow your intuition to guide you every time, yielding delicious jars of fun, burping, bubbling fun. The recipe that follows is adapted from the V Street Cookbook. I add apples to mine but pear would be good. Get creative. The recipe calls for Napa cabbage but any cabbage will do. We have bok choy in the share this week and that makes a superb rendition. The ingredients are easily found on Amazon or at most grocery stores. Feel free to play around with the heat and acidity. I have black vinegar here at my house but the recipe originally called for rice vinegar. I like mine spicy so I amp it up with hot peppers. Play with your food. Submerge the bok choy and radishes in the salt water for an hour. You can use a bowl, handheld mincing apparatus, and your own strength to mix it up, no problem. Really get it into every nook and cranny. This is my favorite part. Mix, toss, slosh and play. Burp daily. This can be eaten after a day but only gets better with time. After a week you will see bubbles begin to form and when the lid is loosened the air will release and the burnt orange lava gurgles to the top and has a life of its own. The transformation is complete and the result is pure robust flavor. There is an effervescence carried by fermentation that my body craves. Listen when your body speaks. Likely the language of the earth and the elements, and the soil and her inhabitants speaks directly to the flesh of own own being and were we to only heed the cravings from our guts would we find more joy in the graceful folly of a life lived through the seasons and her cycles. Blooming Glen Farm and Hershberger Heritage Farm are neighbors, friends and fellow certified organic producers in your foodshed. One of the really awesome things about joining Blooming Glen Farm CSA is that not only are you picking up delicious freshly harvested vegetables, we are also making it convenient for you to access other local producers while you are here. Those local producers include bakers and coffee roasters , bee tenders and grain growers , herbalists , orchardists , and livestock farmers like our neighbors at Tussock Sedge Farm and Nate and Shelah at Hershberger Heritage Farm. We believe strongly in the connection between CSA members and their farmers. One of the many advantages of joining a farm is that your food has a story behind it- the story of the soil, the land, and most importantly the people. He sees a big connection between the athleticism of sports and the act of farming. Another fun fact: At the beginning of the farm journey for Tom and his wife Tricia, they lived in a geodesic dome in Oregon with no electricity for 3 years while farming in the fertile Willamette Valley. Farmer Nate is a fourth generation farmer and the founder of Hershberger Heritage farm with his wife Shelah. Some other fun facts: Nate has a passion for wood working and fly fishing. Have your burning questions answered. What type of chicken lays a blue egg? What is the role of a farm dog on a livestock farm? What led to each of these farms becoming certified organic and what are some of the challenges that come along with that choice? Still on the fence? Looking for that perfect pie for Thanksgiving, then look no further! Fifteen pies were entered in this years seventh almost annual pie bake-off contest at the Blooming Glen Farm Harvest Festival. The judges leaned toward the more traditional, choosing for first place a chocolate toffee almond pie, along with dutch apple crumb pie in second place and salted vanilla pear in third. Selling her cookies and scones only at local farmers markets in the first few years, Susan began expanding her cookie repertoire to include shortbread cookies using unique flavor combinations and locally sourced ingredients. Today her shortbread cookies are the most popular. She still sells at Wrightstown Farmers Market and at craft fairs during holiday seasons. Kelly Madey is an award winning baker and recipe developer. She is committed to using simple, natural ingredients with a focus on local, seasonal agriculture. She is the two-time state champ of the best chocolate cake in Pa. Look for her at Wrightstown and Doylestown Farmers Markets. Ninety-six votes were cast and though the top six pies were chosen for recognition, I think we were all winners for getting the chance to taste and enjoy so many delicious pies. Pie baking genetics aside, Bruce swears the secret to a great pie is both the crust make sure all the ingredients are cold and the pie tin. He was a war veteran, like Bruce, and used baking as a calming hobby. Bruce likes to make soup and pie in his dads honor. I do believe he was looking down helping, knowing the pie money was going to a great cause, to help the suffering hurricane survivors. Nanie Keyser was a Schwenkfelder raised on a farm in Kulpsville. She went up to the 8th grade in school. The pie tin was hers. Back in the day one could purchase a ready-to-bake pie in such a tin. But, you had to leave a 10 cent deposit on the tin. Apparently Nanie did not get her 10 cents back. Despite this being the first ground cherry pie made by Bruce, you can tell the baking talent has been passed on thought the generations. Also you need to work quickly and light handedly, slow and rough handling will cause tough and hard crust. Instructions Line pan with pastry. Mix all filling ingredients well and pour into crust. Dot with butter. Cover with top crust and crimp edges. Cut a few vents for steam. Optional- mix 1 egg and 2 tablespoons cream. Brush on and sprinkle with Turbinado sugar. Bake 15 min at degrees, reduce heat to degrees and bake for 50 more min. This year, I was inspired by the Fall rage that happens when Starbucks announces its Pumpkin Spice Latte availability. So I did my best to imitate the pumpkin spice latte glory, in a pie form. Crust Instructions Mix gingersnap crumbs and melted butter in pie dish. Press against sides and bottom until even crust is formed. Bake at for minutes. Mix well, set aside. In a saucepan, combine heavy cream, sugar and espresso. On high heat, lightly whisk cream until little bubbles form on sides, but not quite to a full rolling boil. Remove from heat, and carefully pour the heavy cream mixture into the egg mixture — but be careful — be sure to whisk the eggs while pouring slowly! Once combined, pour the mixture through a fine sieve into the pie crust. You may need longer, depending on depth of pie. Remove from oven and let cool completely. I decreased the amount of cream cheese to make more of a traditional pumpkin pie layer, and changed the traditional graham cracker crust to a dark chocolate crust. Topped with a sweet cream layer and turtle drizzle, it was a really enjoyable pie! Of course the secret to this pie was the Blooming Glen Farm butterkin squash, which gave a rich color and flavor to the pumpkin layer of this pie. Roasted and frozen in 16 ounce batches, I have enough for a couple of pies this fall. The farm food has become an important part of our diet and lifestyle, and my husband has enjoyed new knowledge, a physical workout and the camaraderie of part time summer employment there. Thanks to Tom, Tricia and the farm crew for their hard work and another great season! Crust Ingredients 5 tablespoons butter 1 package Oreo cookies I used chocolate filled cookies to get a dark chocolate crust. Crust Instructions Combine melted butter and Oreos in a food processor to make crumbs. Press into pie pan and chill in freezer while you make rest of pie. Add pumpkin puree, pumpkin spices, salt and eggs. Pulse until combined. Pour into chilled crust. Bake at degrees for 45 min. When done remove pie from oven and raise temp to degrees. Pour on top of pumpkin pie and put back in oven for 8 min. The fact that everything is organic is icing on the cake!! The pie recipe was a fun twist on the traditional Pecan Pie. Instructions Preheat oven to degrees. Mix eggs, sugar and corn syrup well, add melted butter salt and cornstarch and mix well. Place chocolate chips in bottom of pie crust, then place toffee bits on top and sliced almonds. Pour filling over everything and let sit about 10 min so that the sliced almonds can float to the top. Bake at degrees for 10 minutes and then reduce temperature to degree for min. Let cool completely before serving. Local apples, butter, our own grown pears and lard add so much flavor. Before I had my farm I always used butter in my pies. I had so much fun tasting all the pies. Definitely looking forward to next year. Just until the crust holds together. Crust: In a medium bowl combine the flour, lard, salt and butter until it has a course texture. Add the water a tablespoon at a time until it holds together and forms a dough ball. Chill for about 30 min. On lightly floured surface roll pastry from center to edges to form a inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Add the flour and mix until the mixture turns into a thick paste. Add water, white sugar, brown sugar and cinnamon and continue stirring. Cut in the butter until mixture resembles coarse crumbs. Add to the top of the apples just before placing in the oven. Continue cooking until butter begins to foam. Watch butter carefully to ensure it does not burn. As soon as the butter is a light, even brown color, add the pears and turbinado sugar to the pan and toss ingredients together. Add the honey, vanilla beans, cardamom, and cloves to the mixture. In a small bowl, stir the tapioca starch and water together. Pour into the pear mixture and stir in quickly. Cook for 1 more minute, or until the sauce surrounding the pears has thickened. Scoop the pear mixture into a bowl and set aside to cool for 15 minutes. Once the pears have cooled down a bit, spoon the mixture evenly into the dough lined pie plate. Cover the top of the pie with dough as desired. Seal the edges of the pie crust. Bake on the middle rack of an oven at degrees for minutes. Blooming Glen Farm is celebrating its 12th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community. The key to delicious and nutritious Brussel sprouts is not to overcook them! Studies show they best way to get to their high levels of Vitamin K and Vitamin C is to steam your brussels. These detoxifying little cabbages can boost the bodies natural defenses, making this cool season crop a must for the cold months. Brussel sprouts are a great source of magnesium, phosphorous and riboflavin. Serve them steamed with balsamic vinegar, nuts and a sprinkle of cheese. I cooked these in a nonstick skillet on a lower heat for about 8 minutes. By adding a bit of water or stock, you can achieve the steaming effect. Another very popular way to enjoy brussel sprouts is oven roasted. The process of oven roasting sweetens and caramelizes the flavor. This recipe by Mark Bittman has you pan fry them a bit then finish them off in the oven for a delicious salty, garlicy side. Storage tips: Brussel sprouts on the stalk will store for a longer period then cut ones. Fresh cut brussels stored in a plastic bag will last unwashed and untrimmed in the fridge for about a week. Keep in the crisper. Trim, remove the outer leaves and clean just before using. Freezing — Blanch small brussel sprouts for about 3 minutes, medium for 4 minutes and large ones for 5 minutes. Do not overheat or overcook the sprouts! Immediately place brussel sprouts in a freezable container and put in the freezer. Use within a few months. Instructions Heat oil 1 teaspoon oil in a skillet over medium heat. Add garlic and cook 1 minute. Add breadcrumbs and cook another minute or until slightly browned. Put aside in a small bowl. Heat remaining oil or butter. Add Brussel sprouts and cook about 8 minutes until tender crisp. Remove from heat and toss with breadcrumb mixture salt and pepper. Toss with walnuts and cheese. The bacon adds smokiness and the coconut milk adds creaminess. This is a quick, simple soup for a busy fall day. AND it smells oh so good! If you consume dairy, you can also follow this recipe , where I got my inspiration from. Instructions To your slow cooker pot, add chopped potatoes, onion, garlic, carrots, bacon, ghee and stock; season with salt. Allow the vegetables to cook on low for about hours mine was done in 5. With a potato masher, or large spoon, mash up the soup a bit for a creamier consistency. Before serving add the coconut milk, parsley and kale. Add additional salt and pepper to taste and the toppings. Amy is the mother of 3 very busy girls and understands the complexities of the weeknight and the importance of a home cooked meal. Amy also helps families reduce their sugar and caffeine intake. She believes that eating healthier and cleaner can lead to making other overall healthy choices and decisions effecting our wellbeing. Visit Amy at www. H onor where you are today. E liminate that which does not serve you. A lign mind body and soul. L ive the life you are meant to live. Nothing says fall to me like kale, apples, winter squash and soups! I love roasting squash, adding it to chili and pureeing it for soups. Soup might be the first thing that comes to mind when the weather turns cool, but how about pairing that warm soup with a fall salad? Winter roots like carrots, beets, turnips, radishes, and celeriac all add a delicious medley of flavors, whether eaten raw or mellowed and sweetened when roasted. Their texture is creamier than a butternut and can be pan or oven roasted. Acorn Squash, which is very high in Vitamin C, is perfect for roasting and stuffing. And of course butternut is divine when roasted and tossed in fall salads. Experiment with the flavors of fall! Instructions Preheat the oven to degrees. Stick the knife into the center of the squash, then cut down. Again—be careful! Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash. Or alternatively, you can roast it whole, just poke lots of holes in it first with a sharp knife. To roast delicata squash or acorn squash follow the links above. Butternut can be cubed and roasted , roasted in two halves on a cookie sheet, or cubed and used in soup recipes. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Set aside. When the spaghetti squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine. Cabbage, Kale, Fennel, Carrots, Broccoli!!! Each of these salads boasts with cool season veggies. Instructions In a medium serving bowl, combine the prepared cabbage, carrots and parsley. Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine. To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended. Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours. Instructions To roast beets, set oven temp to F. Cut beets in half uniform sizes with skin on and roast on a baking sheet for mins, depending on size of beets. A fork should be inserted with ease. Let cool then peel the skin off with a paring knife. Dice the beets. While beets are roasting prepare the dressing — whisk oil, vinegar, honey salt and pepper in a bowl, add thymes springs and crush with the whisk — let sit. To a large bowl, add apple, fennel bulb and fronds and toss with Lemon juice. On a large platter, place a bed of salad greens and add apple-fennel mixture, shallots, beets and walnuts. Drizzle with vinaigrette. Serve and enjoy! Curry Dressing: 2 tablespoons green curry paste DIY or store-bought 1 lemon, juiced or 2 tablespoons 1 tablespoons maple syrup, plus more to taste Pinch each salt and black pepper optional: 1 tablespoons olive oil Water to thin. Instructions Preheat oven to degrees F C and line a large baking sheet with parchment paper. Then arrange on the baking sheet. Roast for 12 minutes. Once the carrots reach the minute mark, remove from the oven and increase heat to degrees F. Add the peppers and broccoli to the pan. Then roast for minutes more or until all vegetables are tender and slightly golden brown. In the meantime, add the kale to a large mixing bowl. In a separate small mixing bowl, add the tahini, lemon juice, maple syrup, and apple cider vinegar and whisk to combine. Thin with water 1 tablespoon at a time until thin and pourable. Spread the kale over a serving platter or keep in mixing bowl for serving. Top with lentils and set aside. To make the curry dressing, use the same small mixing bowl from the tahini sauce and add the curry paste, lemon juice, maple syrup, salt, pepper, and oil optional. Whisk to combine. Then add water until thin and pourable. Taste and adjust flavor as needed, adding more lemon juice for acidity, curry paste for intense curry flavor, salt for saltiness, or maple syrup for sweetness. Remove roasted vegetables from the oven and add to the salad and lentils. Top with half of the curry dressing and serve with the remaining curry dressing. Garnish with fresh cilantro optional. Author: bloomingglenfarm. Read More. Posted at h in Recipes by bloomingglenfarm 0 Comments 10 Likes.