Heavens Harvest Farm

Newsletter

                          

Summer - Week 1                       June 10, 2013
 Greetings!
            
  Greetings from the hills of New Braintree
  
This is Ashley who is very grateful for all of your prayers and support.  For those of you who have been aware of my health problems of the last two months, I am so thankful to be home.  It is especially gratifying to see all the gorgeous produce that we have growing in our fields.  For our 1st summer week, CSA 2013, only 3 items are coming from our partner farms and the other items are coming fresh picked today, tomorrow and Wednesday from our farm.
  
We are truly exited to share with you our continued progress relating to produce variety, quality and all of the efficient ways that we continue to learn so you get the best that we can provide.
  
Please remember that we have offered an incentive for the month of June to any and all subscribers. You will receive a 10% discount for a fall share if you refer one person to sign up for the summer share.  All they would need to do is sign up, pay and send an email to the farm to let us know that they were referred by you. 
  
Right around the corner are all of those summer veggies you can't wait to get! We intend to have healthy, delicious and nutritious greens as well as all the staples as early and as long as we can. Yummy strawberries are right around the corner for everybody.  Pray for sunshine so the berries will ripen to the peak of their flavor profile.
  
Something to remember:
Proper storage of your greens will enable a refrigerator life of a minimum of 4-5 days. At the very least, refrigerate promptly.
  
Please help us - we need more members. Get a good discount for your fall share. And if you bring in 2 people you will get a 20% discount off.  There is no limit. They just have to sign up, pay and let us know who referred them to us.
  
We hope you really enjoy your produce this week.  Check out the recipes below and share your own on our facebook page. Like us on Facebook
  
Blessings to you
-Ashley, Ethel & the farm family 
  
           

    Recipes of the week

  

Spinach with Orzo and Feta

 

Ingredients
  • 1/2 pound orzo
  • 1 pound chopped trimmed spinach
  • 1/2 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese
  • 1 to 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
Directions

  1. In a large pot of boiling salted water, cook orzo according to package instructions. Stir in spinach until wilted. Drain.

  2. In a large bowl, toss hot spinach and pasta with mint, crumbled feta cheese, lemon juice, and olive oil. Season with coarse salt and ground pepper.

Tuscan Kale with Orecchiette

 

 

Ingredients
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • 1 teaspoon sugar
  • 2 tablespoons red-wine vinegar
  • Coarse salt
  • 1 pound tuscan kale, stems removed and leaves torn into 3-inch pieces (about 10 cups)
  • 12 ounces orecchiette
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Pecorino-Romano cheese
  • Freshly grated nutmeg
  • 2 ounces semisoft goat cheese (such as Le Chevrot), for serving
Directions

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and red-pepper flakes and cook, stirring, until onion is softened, 6 to 8 minutes. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 minute. Season mixture with salt and remove from skillet.

  2. Add remaining 2 tablespoons oil to skillet and increase heat to medium-high. Add kale in batches and cook, stirring, until greens are wilted and just tender, 4 to 6 minutes. Season with salt. Return onion mixture to pan, stir to combine, and cook until just heated through.

  3. Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta.

  4. Return pasta to pot, along with kale, butter, and Pecorino. Cook over medium heat, stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Divide among 4 bowls and serve each with a few thin slices of goat cheese on top and red-pepper flakes to taste.

 

 

Red Mustard Greens with Sweet Italian Sausage

 

 

Ingredients:

 

4 cups chopped red mustard greens with seeds
2 shallots chopped
3-4 T extra virgin olive oil
kosher salt to taste
freshly ground black pepper to taste
4 sweet Italian sausages or veggie sweet Italian sausage cut in diagonal chunks and cooked through

 

Directions:


Bring a large pot to boil, add a pinch or three of kosher salt.  Blanch the red mustard greens 3-4 minutes and drain.  Heat a deep heavy-bottom pan or skillet and add the olive oil, heat to saute making sure the pan is well-coated.  Add the shallots and saute, making sure they don't go dark brown yet.  Add in the blanched mustard greens and saute on high temperature adding more olive oil if necessary.  You're aiming to make the greens a little crispy without going dark brown or stringy.  Saute for about 5 minutes.  Toss in the sausage and heat thoroughly a couple more minutes.  Remove pan and serve immediately. 

 

(If you were using pork, beef or other meat sausages, thoroughly cook your sausages first and only toss them in the last minute to re-heat after they were already cooked and drained.)

 

 

Salad with Beets and Yogurt Dressing

 

 

Ingredients
  • 3/4 pound beets (2 large or 8 small), trimmed
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 cup Greek yogurt (full-fat or 2 percent)
  • 2 teaspoons sherry vinegar
  • 1 head lettuce
  • 2 tablespoons fresh tarragon
  • 1/2 cup unsalted pistachios, toasted
Directions
  1. Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
  2. Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.

Broccoli Rabe

 

 

Ingredients
  • Coarse salt
  • 1 bunch broccoli rabe, well-washed and trimmed
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed hot-red pepper flakes
Directions

  1. Bring 1 inch of salted water to a boil in a large straight-sided skillet. Add broccoli rabe, and cook until bright green, 2 to 3 minutes.

  2. Use a slotted spoon or tongs to remove broccoli rabe from pan. Drain water from skillet. Add oil (be careful as it may spatter), garlic, and pepper flakes, and heat briefly. Return broccoli rabe to pan, and cook, tossing to combine, about 1 minute. Serve hot or at room temperature.

 

 

 

 


           

  
  
           
  
  

Farm News

 

Here is a sample of what is coming to you in the future!

 

 

                                     
                                        Pepper Plants

 

Onions
  
  
           
  
  
Produce
           
Large
Tomatoes AF
Beets  PF
Asparagus  PF
Scallions  HHF
Head Lettuce  HHF
Cut Lettuce  HHF
Spinach  HHF
Broccoli Raab HHF
Hakurei Turnips  HHF
Red Russian Kale  HHF
Rainbow Chard  HHF
Strawberries  HHF
  
Medium
Tomatoes  AF
Beets  PF
Asparagus  PF
Head Lettuce  HHF
Spinach  HHF
Broccoli Raab  HHF
Red Mustard  HHF
Green Kale  HHF
  
Small
Tomatoes  AF
Beets  PF
Asparagus  PF
Head Lettuce  HHF
Cut Lettuce  HHF
Spinach  HHF
Red Mustard HHF
Radishes  HHF
Collards  HHF
Farms

         Atlas Farm  AF

Plainville Farm  PF

Heavens Harvest Farm  HHF  

 

 

Due to availability shares may not all have the same exact contents.