Author Archives: blisspointfarm

About blisspointfarm

Dedicated to sustainable living practices, environmental, nutritional and cooking education, as well as to the exploration and propagation of useful plants that can dramatically better people’s lives. I own and operate "Bliss Point Farm" located in Dyke, VA.

Sample Recipe – “Swiss Chard and Shiitake Mushrooms with Balsamic Vinegar”

2 bunches (2½ pounds) Swiss chard, washed, stems removed 1 Tablespoon extra-virgin olive oil, divided 8 oz. shiitake mushrooms, stems removed, thickly sliced 3 garlic cloves, minced ¼ cup reduced sodium vegetable broth ½ Tablespoon fresh rosemary, chopped Sea salt, … Continue reading

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Sample Recipe – “Sweet Potato, Peanut and Ginger Soup”

½ cup toasted peanut oil 1 large onion, peeled and cut into eighths 2 garlic cloves 2 teaspoons fresh ginger, peeled and chopped 2 teaspoons cumin powder 2 teaspoons coriander powder ½ teaspoon ground cinnamon ¼ teaspoon ground cloves 2 … Continue reading

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Sample Recipe – “Striped Bass Fillet with an Albemarle Pippin Coulis”

Striped Bass Fillet 6 six ounce striped bass fillets, with skin (same as rockfish) 1/2 cup grape seed oil Salt and black pepper Instructions Preheat oven to 450° F. Oil a shallow baking pan, set aside. Pat fish dry with … Continue reading

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Sample Recipe – “Roasted Winter Vegetables and Apples, with a Tarragon/Walnut Pesto”

Roasted Winter Vegetables and Apples ½ Cup extra virgin olive oil 12 Beets, small, leave peel on 12 Turnips, small – 2 inch, trimmed and peeled 12 Shallots, peeled whole 1 lb. Butternut squash, peeled and cut into 2 inch … Continue reading

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Sample Recipe – “Persimmon Mousse with Pomegranate Molasses and Fresh Pomegranate Seeds”

2 Cups ripe Hachiya persimmon puree, about 4 large soft persimmons 2 teaspoons baking soda 1 cup cold water 3 Tablespoons unflavored gelatin or agar-agar (vegetarian gelatin) 2 cups apple juice 2 cups frozen yogurt (Häagen Dazs is delicious) 1 … Continue reading

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Sample Recipe – “Barley and Shiitake Mushroom Risotto”

6 cups vegetable or mushroom broth (low sodium) ½ cup water 2 tablespoons extra-virgin olive oil 1 small onion, minced 2 cloves garlic, minced 3 cups shiitake mushrooms, coarsely chopped 1½ cups pearl barley, rinsed ½ cup white wine 1/3 … Continue reading

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Sample Recipe – “Autumn Greens Salad, with an Orange/Cumin Vinaigrette”

Autumn Greens Salad 6 cups greens in season, such as spinach, arugula, radicchio, leaf lettuce. About 1 lb. total 1 large fennel bulb, trimmed, thinly sliced 6 oz. Everona Dairy aged sheep’s milk cheese, shaved Tear the lettuce and greens … Continue reading

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