Raspberry Almond Pear Smoothie

I have made a discovery when it comes to smoothies: The right combination of fruit can make a huge difference. I have found that pairing a strong, tart flavored fruit with a mild and sweet fruit makes a winning combination.

Take for example blueberry. I personally find a smoothie with just blueberries “dull” tasting. However, adding a bit of orange juice or a whole orange makes the flavors “pop”.

Frozen strawberries can be bold and tart, but combining them with a mild and sweet banana is a classic combination.

The same applies with this raspberry pear smoothie. Pears are sweet and mild while raspberries are tart and in-your-face. The almond flavor adds interest, making this a unique and exciting smoothie. Let me know if you agree!

To get the recipe for this customizable granola with crispy clusters,  go here .

To get the recipe for this customizable granola with crispy clusters, go here.

Raspberry Almond Pear Smoothie

1 1/2 cups plain yogurt
a fist-sized amount of frozen raspberries
a fist-sized amount of frozen pears (about one whole pear)
1 T. almond butter
1 scoop protein powder
a few drops of pure almond extract (can substitute vanilla)
a few drops of stevia extract (or your favorite sweetener)
6 ice cubes (this will make a thick “soft serve” smoothie- omit if you want it to be drinkable)

Blend until smooth. Makes 2 servings.

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An Exciting Change for Glory Garden in 2019!

Since getting married in November and moving in to Sioux Falls, I have gotten asked what my plans are with Glory Garden, since I am no longer living on my family's farm near Crooks.

When I started Glory Garden the spring I graduated high school, it was just

  • 1 girl

  • 1 garden

  • and 1 mission: to glorify God in all that we do.

Since then, Glory Garden has been blessed with rapid growth thanks to your support- we have increased the variety of products we offer AND the number of families we serve.

Over the past few years, as I have sought to understand your needs, here is what I have heard:
-You want high quality local food (fresh, delicious, and beautiful).
-You want to buy it from someone you trust.
-You have your hands full caring for your families and need to shop quickly and easily.

As I was facing the challenge of growing enough to meet the demand, I began to connect with other growers nearby and realized they were facing the challenge of marketing everything they were already growing.  I was thrilled to find that the quality of what they were producing often exceeded what I was growing myself.  For example:

-Trevor Gilkerson grows tomatoes and cucumbers in a greenhouse and is able to have them ripe months before mine would ever be ready.

-My lettuce would always go bitter in the summer heat, but Ian Caselli knows how to use shade cloth and frequent watering to keep the lettuce mild and sweet all summer.

-I have NEVER been able to convince broccoli or cauliflower to yield anything worth eating, but Richard Mulder knows the secret.

That's why Glory Garden is making a big shift in 2019: almost everything we offer will be grown by our local partner farmers.  This will allow me to do what I do best: give you convenient access to local food, while they do what they do best- produce the best fresh produce, eggs, and honey you have ever tasted.

The result is that you will get a larger selection of high quality fresh produce for a larger part of the year (because some of our growers use greenhouses!).

Thank you so much for coming along on this journey as we make fresh local produce easy and convenient for families in Sioux Falls to access!

We are no longer just 1 girl or 1 garden, but we still have 1 mission: to glorify God by serving YOU!

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FAQ: "Is Glory Garden Organic?"

“Is Glory Garden organic?”

I’m so glad that you care enough to ask! I've gotten alot of questions lately about whether the farms who grow food for Glory Garden are organic or chemical free. 

So let's talk about organic for a minute, shall we?

For a large grower out in California who is shipping to HyVee, it makes sense to go through the extra effort of paperwork and expense to have the organic certification.  The organic sticker is your assurance that someone is inspecting that farm out on the other side of the country to verify that they are organic.  But when you are buying from someone local, you don't need that sticker.  I am talking to these farmers myself. 

I know firsthand what it is like to lose your whole crop of cucumbers to bacterial wilt.  I know what it feels like to be working 7 days a week in the spring and be thinking, "I should have gotten those carrots planted 2 weeks ago."  We commiserate over the evils of squash bugs and geek out about aphid control.

I understand why we as small-scale farmers strive so hard to grow without chemicals.  If we are going through all this work to grow high quality food for our communities that tastes amazing and is impossible not to rave about, we sure as heck don't want to be spraying chemicals.

So the short answer is: all of our growers use organic growing methods, but none of them are certified organic.  If a grower does have to use a chemical on a specific crop, I will put it in the product description (cucumbers are the only thing I have had to do this with).

Each product description lists the farm where it is coming from.

Want to meet the farmers who grow your food?  Click here!

I would love to answer any other questions you may have. You can email me at: anna.sews@live.com.

Crispy, Clumpy Granola that Doesn't Taste Homemade

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Have you ever tried making homemade granola hoping for bites of crispy clusters and been disappointed that it turned out all crumbly with tiny loose pieces of nuts and oats? Why doesn’t it stick together in clumps like your favorite store-bought granola?

I discovered a secret addition and a few techniques that yield a granola with snackable clusters.

The key ingredient is egg whites, which act as a glue, binding all those nutritious ingredient together into crispy chunks of goodness.

It also helps to press the granola down on the baking sheet to stick everything together before baking.

When baking, only stir if necessary to keep the edges from burning. Keep stirring to a minimum and do it gently to keep the granola chunks intact.

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I have been making this granola recipe for years and I love it because I change up the ingredients every time and it never goes wrong, as long as I use the basic formula.

You might say this is a “customizable-build-your-own-granola” recipe.

Here it is:

Crispy, Clumpy Granola that Doesn’t Taste Homemade

2 egg whites
2 T. melted butter (or oil, such as coconut oil)
1/4 cup honey (or maple syrup) (1/4 cup for a mildly sweet granola; use 1/2 cup if you want it sweeter)
1 tsp vanilla
1/2 tsp almond extract (optional)
1/4 tsp salt (omit if your nuts are already salted)
4 cups total of dry ingredients. I used:
1/2 cup shredded coconut
1 cup chopped nuts and seeds (almonds, cashews, pecans, peanuts, pumpkin seeds, sunflower seeds)
1 1/2 cups rolled oats
1 cup puffed rice, aka rice crispies (I used these)

Preheat oven to 250 degrees (if you have a dehydrator* that is preferable, but the oven works fine, too).

Beat egg whites until frothy.

Beat in butter, honey, vanilla, almond extract, and salt.

Add the dry ingredients one at a time and mix well after each addition to ensure that the wet ingredients thoroughly cover the dry ingredients. I like to mix them exactly in the order listed above.

Spread granola evenly on a greased cookie sheet. For extra clumpy granola, press down with a spatula to pack it together.

Bake for 45 minutes. If the edges are browning, stir gently, rotate pan and return to oven.

Bake for 15 minutes. Check to make sure it’s not burning. Stir only if necessary.

Bake for another 15 minutes. Granola is done when it’s golden brown and 99% crispy. It will become 100% crispy as it cools. I found that my granola takes 1 hr 15 minutes total at 250 degrees in my oven.

Granola will store in an airtight container for several weeks.

*If using a dehyrator: Spread evenly on dehydrator trays, packing it down, and dehyrate at 160 for 8-12 hours.

Comment if you make this recipe and share how you customized it!

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6 Potato Soup with Butternut and Quinoa

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I made this soup for my fiance Joshua after he had a hard day. It was the perfect comfort food and he gave it 10 out of 10 stars. I later made it a second time and included parsnips. This time he rated it 8 out of 10 stars because of the parsnips… I guess he isn’t a fan of parsnips. LOL.

I call this “6 Potato Soup” because I used all six of the varieties of potatoes we offer, which gave the soup a rainbow of colors. Feel free to use any kind of potato you like.

I call this “6 Potato Soup” because I used all six of the varieties of potatoes we offer, which gave the soup a rainbow of colors. Feel free to use any kind of potato you like.

6 Potato Soup with Butternut and Quinoa

1/4 cup quinoa
1 lb potatoes, cut into 1/2” cubes (any kind)
1 T. oil
1 onion, chopped
1/4 cup mushrooms, minced (optional)
1 garlic clove, minced
1 tsp thyme
1 tsp sage
1 cup butternut squash, cut into 1/2” cubes
3 cups chicken stock
3/4 tsp salt, more or less to taste
1/8 tsp pepper
1 cup precooked chicken, chopped

In a small pot, cook the quinoa according to package instructions. Here’s a great tutorial on cooking quinoa.

Meanwhile, in another pot, boil the potatoes until tender. Drain.

In a large pot, heat the oil. Add onions and mushrooms and saute until golden and tender. Add garlic and saute briefly until fragrant.

Add the herbs, butternut squash, chicken stock, salt and pepper. Cover with a lid and simmer until the squash is tender. Add the cooked quinoa, potatoes, and chicken and heat through. Adjust seasoning if necessary.

Serve with grated cheese.

Enjoy!
 

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Pureed Parsnip and Butternut Soup

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I wanted to create a super-simple, family-friendly recipe using parsnips, so I came up with this soup.  After the work of cutting the vegetables is done, it is pretty much hands-off.

Cut up your vegetables like so and place in a pot to simmer.

Cut up your vegetables like so and place in a pot to simmer.

Pureed Parsnip and Butternut Soup

3 cups chicken broth
1/2 lb butternut squash (or any other kind of winter squash that you like) peeled and cut into         1/2" cubes, (about 2 cups)
1/2 lb parsnips, cut into 1/2" pieces (about 2 cups)
1/2 cup chopped onions
1 minced garlic clove
1 T grated fresh ginger*
1 tsp salt
1/4 tsp pepper
1/2 cup cream (optional)

Place all the ingredients except cream in a large pot.  Cover and simmer for about 20 minutes, until the vegetables are fork tender.
Transfer to a blender and puree until smooth.
After ladling the soup into bowls, pour 2 T. cream over the top of each bowl and gently swirl it in. Top with grated cheese and minced parsley. It’s also good with a dollop of sour cream or herb pesto.

Yields about 4 1/2 cups soup.

**Want to know my trick for always having fresh ginger on hand and ready to use? https://www.glorygarden.org/blog/2018/1/25/my-secret-ginger-trick

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How to Saute Anything Green- A Foundational Technique You Need to Know

Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

Sauteed kale with yellow onions

Sauteed kale with yellow onions

Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

Sauteed swiss chard garnished with green onions

Sauteed swiss chard garnished with green onions

How to Saute Greens

The essentials:

  • 1 tsp oil/fat of choice (whatever you prefer)

  • 1/2 cup sliced onions

  • 1 bunch of chard, 1 5 oz bag of kale, or 1 5 oz bag of spinach (can also use radish greens or dandelion greens or nettles if you are adventurous!)

  • Salt and pepper to taste

Optional add-ins:

  • Carrots peeled into ribbons using a vegetable peeler

  • 1 tsp fresh grated ginger

  • 1 T. coconut aminos

  • A handful of pine nuts

  • A handful of grated parmesan

Method:

Wash the greens, then tear or cut into 1" pieces.

Heat oil in skillet.

Add the onions, greens, and carrot ribbons (if using) to the skillet.

Cook for several minutes, flipping occasionally.  If you would like to retain some of the moisture in the greens, you can cover the skillet with a lid to trap the steam.

When the greens are tender and reduced in volume (but still green bright green), remove from the heat and add the seasonings: salt and pepper, ginger, coconut aminos, pine nuts and/or parmesan.

Enjoy!

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My New Favorite Way to Cook Vegetables

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With root vegetables, the normal method of roasting them uncovered in the oven tends to make them too dry and tough for my liking.  On the other hand, steaming tends to keep them pretty bland and boring. 

My new favorite way to cook root vegetables is to bake them in the oven in a covered dish. 

Covering the baking dish while cooking the vegetables keeps the moisture in, allowing them to steam, while at the same time developing a golden brown exterior and concentrating the flavor in the vegetables.  This method is simple and hands-off.  Let me know if you try it!

Cut up your vegetables and butter and place them in the dish like so.

Cut up your vegetables and butter and place them in the dish like so.

Baked Root Vegetables

~Beets
~Carrots
~Parsnips
~You could also use turnips or radishes
~ 2 T. butter

Preheat the oven to 350.
Using whatever quantity that your family needs, cut the vegetables into even slices that are 1/4" thick.  Place in a glass baking dish.  Cut the 2 T. of butter into small pieces and place it on top of the vegetables.  Cover the dish with a piece of tinfoil.  Bake for about 45 minutes, until the vegetables are almost fork tender.  Remove the tinfoil so that the liquid accumulating in the bottom of the dish can evaporate.  Stir the vegetables.  Return to the oven for about 15 minutes, or until fork-tender.

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Autumn Parsnip and Butternut Soup

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Autumn Parsnip and Butternut Soup

1 T. oil
1 onion, chopped (about 1 cup)
1 garlic clove
1/2 lb parsnips, cut into 1/4 inch pieces (about 2 cups)
1 lb butternut (or any other kind of winter squash), cut into 1/2 cubes (about 3 cups)
2 cups chicken stock
1 tsp fresh grated ginger*
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 cup milk (we use raw milk from Happy Grazing Dairy)
1 cup pre-cooked chicken, chopped

Heat the oil in the large pot.  Saute the onions until translucent.  Add the garlic and saute briefly, until fragrant. 

Add the chicken stock, parsnips, butternut, ginger, thyme, salt and pepper.  Cover the pot with a lid and simmer for about 20 minutes, until the vegetables are fork tender.

Ladle out 1 cup of the soup and add it to a blender with the milk.  Blend until smooth.  Add it back to the soup.

Now add the chicken as well.  Heat through.  Taste and add more salt if needed.

Best served with a spoonful of pesto and sprinkle of cheese!

*Want to know my trick for always having fresh ginger on hand and ready to use? https://www.glorygarden.org/blog/2018/1/25/my-secret-ginger-trick

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Black Bean and Butternut Skillet

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This is one of my favorite recipes to make EVER.  I am a beans and veggies kind of girl all the way, so it's no wonder this recipe if one of my favorites.

This recipe was originally supposed to have tortillas pieces stirred into it, but since we are currently grain-free/gluten-free, we leave those out.

For those of you who are cooking for a "where's-the-beef?" kind of husband, you may want to add some pre-cooked cut-up chicken or beef.  Adapt this recipe to fit your needs!

Black Bean and Butternut Skillet
1/2 T. oil
1 1/2 lbs butternut squash, peeled and cut into 1/2" cubes (about 4 cups)
1 T. oil
1 cup chopped onions
2 cups chopped peppers, any kind
2 cloves of garlic, minced
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
2 T flour
1 1/2 cups chicken or beef broth
1 1/2 cups black beans, cooked and drained (equals 1 can)
1 tsp salt (more or less to taste)

Mix the first 1/2 T. oil with the cubed butternut and roast in the oven at 400 for 30 minutes or until tender but not mushy.
While the butternut is roasting, get out a skillet and prepare the rest of the dish.
Saute the onions and peppers in 1 T. oil until tender.
Add the minced garlic and saute briefly.
Add the chili, cumin, and paprika, and flour and cook briefly until fragrant.
Add the broth and simmer until thickened.
Stir in the black beans, salt, and roasted butternut.  Cook a little bit longer.
Top with cheddar cheese, minced cilantro, tomatoes, and sour cream.
Leave a comment if you make this!

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