Asparagus Is More Than Just Asparagus To Me


Asparagus brings back memories of my dad.

If you are new to Glory Garden, you may not know that my dad died suddenly 3 years ago this spring at the age of 46.  Just a few days after he died, I was out in the garden when I noticed that the first shoots of asparagus were poking their heads through the ground. I instantly remembered that he was a big fan of asparagus and in the same second realized that he was not here to relish this sign of spring with us.

My dad was an entrepreneur and ran several businesses over the years.  I suppose that's why when I graduated high school in 2014, I knew I wanted to "do my own thing".  I started Glory Garden that same spring.

My goal is to make it easy and convenient for families with busy lifestyles to get locally-grown, farm-fresh food.

After spending another winter learning, planning, and dreaming, I can't believe it's already time to open for our 5th season!

The website is now open for orders:  Here are a few notes:

Our first delivery day is Tuesday, May 22.

We are not having deliveries May 29, so stock up this week!  Here is our delivery schedule for the year:

Before placing your order, find a drop site that works for you here:

The order deadline is 8:00 AM Monday, but please do not wait until the last minute to place your order, because there are limited quantities of some items and they might sell out.

Alrighty, go ahead and place your order.  Contact me if you have any questions!
Call 543-6414
Text 610-9967

These greens are like baby vitamin fairies on your salad


What are microgreens?
Microgreens are baby plants, harvested when they are about 2" tall.  Our producer Danny has been experimenting with growing peas, broccoli, kale, and sunflowers as microgreens.

What do they taste like?
They taste like baby versions of the grown-up plant- so pea microgreens taste sweet like peas and radish microgreens are a little spicy like radishes. 

How are microgreens different than sprouts?
Sprouts are seeds that are germinated in water and eaten with the seed, root, and shoot.  Microgreens are grown in soil and only the above-ground portion is harvested and eaten.

Why should I eat them?
Microgreens are much more nutrient dense foods than their fully mature counterparts, because they take all of the important vitamins and minerals found in the mature plant and manage to cram them into a much smaller package.
Researchers have found that microgreens have four to six times more nutrients than the mature leaves of the same plant. 
Think of it like sprinkling baby vitamin fairies on your salad.

What do you do with them?
~ Add to salads
~ Add to wraps
~ Add to sandwiches
~ Add to smoothies
~ Share your ideas in the GG facebook group:

Here are a few things I have made with them recently:

 Lettuce, microgreens, carrots, bell peppers, turkey, and pine nuts in this salad.

Lettuce, microgreens, carrots, bell peppers, turkey, and pine nuts in this salad.

 Apple cashew microgreen salad with leftover grilled chicken

Apple cashew microgreen salad with leftover grilled chicken

 Romaine wrap with turkey, cheese, sundried tomatoes, microgreens, and dressing.

Romaine wrap with turkey, cheese, sundried tomatoes, microgreens, and dressing.



Give me one good reason you can't eat this dessert for breakfast

Are you getting stuck in a rut with breakfasts?  I've got something new for you to try! 

*Weird Maifeld Secret  #26: We eat dessert for breakfast.*


But why not?  This baked custard has 3 simple locally-sourced ingredients.  Plus vanilla (if you know of any SD vanilla growers, send them my way! LOL)  The main ingredients are:

Eggs-  definitely want to use local free-range eggs for this recipe.  Glory Garden will have them available in just a few weeks!
Honey instead of white sugar-  GG has got you covered for raw local honey, too!
Milk-  the best place to get milk in SF area is Happy Grazing Dairy- it's grassfed organic raw milk. 

With wholesome ingredients like those, can you give me a good reason why this custard wouldn't make a good breakfast?

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Baked Custard

2 free-range eggs
1 1/2 cups milk
1/4 cup honey and/or maple syrup*
1 tsp vanilla

Preheat oven to 350 degrees.
Mix all ingredients well. 
Pour into an 8x8 glass dish. 
Place the 8x8 glass dish in another larger glass dish (such as a 9x13) and fill the large glass dish with 1" of hot water (as hot as it comes out of your faucet).  This water bath will help the custard cook evenly and gently.
Bake for 35-45 minutes, until the custard is just set.  Test it by inserting a butter knife into the center of the custard- it will come out clean when it is done. 
Serve with berries and whipped cream.
*Note:  We like to use 2 T. of honey plus 2 T. of maple syrup.  We like to use a combination of sweeteners so that neither the flavor of the honey or the maple syrup is too strong.  You could certainly use one or the other alone if you prefer.

One Less Packaged Food in Your Pantry- Make Your Own Taco Seasoning!

Did you know you can make your own taco seasoning instead of buying it in a packet?  Yep, you can throw out another packaged food from your pantry and take pride in making it yourself with quality ingredients like organic spices and himalayan salt or sea salt.

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Homemade Taco Seasoning
Originally from Food Renegade
1/4 cup chili powder
2 T. cumin
4 tsp salt
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp crushed red pepper
1 tsp black pepper

Mix and store in an airtight container.

Use 2 T of seasoning per 1 lb of meat. 
Add the seasoning before browning the meat. 
After the meat has cooked, we like to add about 1/2 cup of tomato sauce for extra flavor and sauce.

Now make yourself some nacho cheese to go with the taco meat!

Leave a comment if you make this!  


"Healthified" Nacho Cheese

One thing that makes me really happy is being able to "healthify" a junk food for my family by making it from scratch with wholesome ingredients.  This nacho cheese is one of those recipes.


A few notes about this recipe:
~Don't use pre-shredded cheese for this recipe, because it will make it grainy.   Buy a block of cheese and shred it yourself for best results.
~The cheese we buy is white, so I like to add turmeric for color.  If your cheese is already orange, you can leave out the turmeric.

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Homemade Nacho Cheese
1 T. butter
1 T. minced jalapenos (I used jalapenos from Glory Garden that we froze last summer)
1/2 T. flour
1/2 cup milk (I used raw milk from Happy Grazing Dairy)
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp paprika
1/8 tsp turmeric
1/4 tsp salt
3 oz freshly grated jack or cheddar cheese

Melt the butter in a small pot. 
Add the jalapenos and saute until tender.
Add the flour and whisk to combine.  Cook for about 1 minute.
Add the milk gradually, whisking to combine. 
Add the spices and salt.  Cook until thickened. 
Remove from heat and add the cheese.  Whisk until the cheese is melted.  

Serves 3-5.

If you happen to have leftovers, (you won't), this nacho cheese makes a great quesadilla filling.

Leave a comment if you make this!


Edited to add:  

Here is the nacho cheese that Amy made with this recipe- looks amazing!

Easy Ground Beef Sausage- A Staple at Our House


We found this recipe for sausage seasoning several years ago and it has been a staple of ours ever since.  We keep it in a jelly jar in our cupboard and simply add 2 T. to 1 lb. of ground beef to make a flavorful (pork free!) sausage.  You could use this seasoning on any other kind of meat as well.


Sausage Seasoning
(Originally from Heavenly Homemakers)
1 tsp garlic powder
1 tsp onion powder
2 tsp cumin
2 tsp ginger
2 tsp marjoram
2 tsp nutmeg
2 tsp oregano
2 tsp black pepper
4 tsp basil
4 tsp sage
4 tsp thyme
4 tsp salt

Mix and store in an airtight container.

Use 2 T of seasoning per 1 lb of meat.  Add the seasoning before browning the meat. 
We usually make extra sausage to freeze.  It's great to have on hand frozen and ready to use.

We like to use this sausage in:
Scrambled eggs
Biscuits and Gravy (recipe below)

Sausage Gravy
(To be served over biscuits- or waffles as I did below)
2 cups sausage
2 T. flour
2 cups milk
Heat the sausage in a pan.  Add the flour and cook for several minutes.  Stir in 1 cup milk and stir till thickened.  Add the other 1 cup of milk and continue to cook until thickened.  Enjoy!

Leave a comment if you mix up the seasoning and let me know how you used the sausage!

 One of my recent creations was to make biscuits and gravy over a fried egg and waffles- oh yum!

One of my recent creations was to make biscuits and gravy over a fried egg and waffles- oh yum!

Money-Saving Tip- Cook Your Own Beans!

Looking for ways to save money on organic food?  One suggestion I have for you is to cook your own beans, rather than buying them in a can.  I did some geeking out on the price and calculated that buying beans in a can costs 4x as much as cooking them yourself!

Follow the instructions below to cook any kind of beans- navy, black, pinto, etc.  It's simple and mostly hands-off!

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How To Cook Beans
Before going to bed, place 3 cups beans (any kind) in a large bowl.
Cover with about 8 cups of water.
Let them soak overnight.
The next morning, drain the beans, place in a large stock pot and cover with about 6 cups fresh water.  Cover with a lid.
Bring to a boil.
Reduce to a simmer and cook until tender, about 3-4 hours.
After cooking, drain the beans and let them sit out until they are completely cool and somewhat dry (this will keep them from sticking together when frozen).
Place in a gallon size ziploc bag and freeze. 
If they do stick together in the freezer, you can drop the bag on the floor and they will break up.  That way you can take out exactly the amount you need.

To substitute for a 15 oz. can of beans, use 1 1/2 cups of your home-cooked beans.

Now here is the cost breakdown:
I cooked up 1 lb 4 oz black beans. 
Organic dried black beans at The Co-op are $1.79 per lb. 
Therefore 1 lb 4 oz of beans cost $2.24 and yielded 7 cups of beans, which is the equivalent of over 4 cans of beans.
Figuring a can of organic black beans costs around $2, and our homemade equivalent costs 48 cents, that means home-cooked beans cost 1/4 the price of canned!

The Motivation You Need to Make Healthy Choices

I don't know about you, but sometimes I struggle with staying motivated to make healthy choices.  I know I SHOULD, but it's hard to stay enthusiastic and it's easy to forget how important each decision is.  Since I've started going to Inspired Chiropractic, I've been so encouraged and inspired by what Dr. Neil has taught me and I wanted him to share that with you!

Here is what's in the video (I've given the minute : second mark for quick reference):
1:40-  The #1 cause of death doctors don't want you to know.  (Book referenced: Death by Medicine).
2:53-  How to find the motivation you need to make healthy choices.
4:00-  How to resist the temptation of fast food.
4:44-  How many days does the damaged fat from french fries stay in your body?

After watching the video, I'd love to hear your "WHY"- the reason you want to be healthy.  Leave a comment if you care to share!

P.S. If you are looking for a chiropractor, I highly recommend Inspired Chiropractic.  His practice does a great job of integrating and teaching about whole lifestyle, rather than just focusing on adjustments.

Trying to Explain a Health Article That You Just Read and You're Like....

I can't tell you the number of times I've read a really informative health article and then when I tried to explain it to someone else... it comes out like what our friend Jacob says in the video below.  I'm guessing you can relate!  I just thought this video was too funny not to share.

Backstory- I spent the weekend with my newlywed friends in Minneapolis and this was just one of the hilarious moments we had.  I pulled out my phone to capture this "enlightening" conversation we had while washing dishes. 

OK- so is there a topic that you understood when someone explained it to you, but you can't quite explain it to someone else?  Leave a comment!

I'm curious to see what kind of health topics you are interested in or have learned about recently.  For us, it's canola oil.  We just learned that even in organic products like chips and mayonnaise, canola oil is an ingredient that disqualifies a product from a home on our shelf!

Keep learning and be healthy-