As the temperatures rise this season, many of us find it harder to crank up the stove top or oven to get meals onto the table. This is a natural time of year to crave cooler, fresher ingredients that require little-to-no cooking — and eating these raw foods do provide us with benefits: Eating our foods in a more raw form provides a different nutritional profile than eating a food cooked. Read more about this nutrition and get the recipe for Mikaela’s Raw Mediterranean Squash & Greens Salad on the Blooming Glen Farm blog by clicking here.
>> Mikaela and Jason have been members of Blooming Glen Farm’s CSA program since its first season in 2006. Farmers Tom Murtha and Tricia Borneman and their dedicated crew grow over 75 different varieties of vegetables, fruits, flowers and herbs, which are available through the CSA, to restaurants and natural food stores, and at seasonal farmers’ markets. Click here to visit their website!
