Heavens Harvest Farm Newsletter
  
Greetings!
  
 Although we are thankful for rain, the deluge we have experienced in the last two weeks has brought serious loss to some of our farmer friends in western mass.  We are thankful for the raised beds that we have to help protect our crops from too much rain. The guys are out picking in their rain suits and the plants are taking a nice long drink! 
We look forward to the sun.    
One of our employees is wearing a life jacket while picking in the downpour! :)
  
  
Basil Storage
Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the basil in ice cube trays covered with either water or stock that can be added when preparing soups or stews. Dried basil should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.
  

Our zucchini and summer squash plants have tripled in size in the last 2 weeks and we are picking bucket after bucket every day! Zucchini, from left to right...
       8 ball (great for stuffing)
       Italian
       Cousa
  
We've said it before and we'll say it again, we really love what we do. We are so thankful that you partner with us in our venture to grow and provide fresh, organic produce to as many families as possible.  There are long hours and it is hard work but we know we are blessed to work as a family and provide for yours.
  
peace to you
  
-Ashley, Ethel & the farm family
  
  
  
Recipes of the week
  
Zucchini Pasta with Ricotta
  
Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for brushing

  • 2 pounds zucchini, thinly sliced lengthwise

  • Coarse salt and ground pepper

  • 1 pound linguine

  • Finely grated zest of 1 lemon

  • 1/2 cup ricotta

Directions
  1. Step 1

    Preheat oven to 450. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.

  2. Step 2

    Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

  Herbed Squash Salad with Yogurt Dressing
 

           

Ingredients
  • 2 medium yellow squash, cut into 1/4-inch half-moons
  • 1/4 medium red onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/3 cup nonfat plain Greek yogurt
  • 2 teaspoons chopped fresh parsley leaves
  • 2 teaspoons chopped fresh mint leaves
  • Coarse salt and ground pepper

    •  

Directions
  1. Step 1
    In a medium bowl, combine squash, red onion, olive oil, lemon juice, Greek yogurt, parsley, and mint. Season with salt and pepper and serve.

    2.  

      

 Parmesan Salad Dressing

 

Ingredients

  • 1/3 cup fresh lemon juice (from 1 large lemon)

  • 1/2 teaspoon Dijon mustard

  • 1/4 cup grated Parmesan, plus several shavings

  • 1/2 cup extra-virgin olive oil

  • Freshly ground black pepper

Directions

In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over salad and toss.

 

 

Orzo and Snap Pea Salad

 

 

 

Ingredients

  • Coarse salt

  • 1/2 pound orzo

  • 1 pound sugar snap peas, trimmed and halved crosswise

  • 2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 2 tablespoons finely grated Parmesan cheese

  • Ground pepper

Directions
  1. Step 1

    In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot.

  2. Step 2

  1. Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.

                      

  Basil-Citrus Cooler
 
  
Ingredients

  • 1 cup tightly packed fresh basil leaves

  • 3 tablespoons sugar

  • 3 cups fresh orange juice

  • 3 tablespoons lime juice

  • Ice

 

Directions
  1. Step 1

    In a large container, combine basil and sugar. Mash with the back of a wooden spoon until basil is broken up. Add orange juice, lime juice, and 5 cups water; stir until sugar is dissolved. Serve over ice.

  

 Farm News

 

A small section of the main cooler...kale, basil, mustard greens, berries...The girls couldn't get in the door because of the amount of produce harvested and stored in there today!
  

Produce

 

Large

Boston Lettuce hHF

Squash -farm pick HHF

Tatsoi HHF

Beets Pf

edible pod peas pf

green kale hhf

radish hhf

mustard greens hf

potatoes Hhf

chives hHf

cucumbers af

fennel af

 

 

Medium

 boston lettuce hhf

squash - farm pick hhf

tatsoi  hhf

beets pf

edible pod peas pf

green kale hhf

cucumbers af

fennel af

Chinese cabbage hhf

swiss chard  hhf

basil hhf

 

Small

boston lettuce hhf

squash - farm pick hhf

tatsoi hhf

beets pf

edible pod peas pf

potatoes hhf

basil hhf

collards hhf

dandelion hhf

 

  
  
Farms

 

Plainville Farm PF

Atlas Farm AF

Heavens Harvest Farm HHF

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

Produce of the week!

 

Basil! 

 

Basil is an excellent source of vitamin K and a very good source of iron, calcium and vitamin A. In addition, basil is a good source of dietary fiber, manganese, magnesium, vitamin C and potassium.

 

Serving Ideas:

Combine fresh chopped basil with garlic and olive oil to make a dairy-free variety of pesto that can top a variety of dishes including pasta, salmon and whole wheat brushetta.

 

Enjoy a warm cup of invigorating basil tea by infusing chopped basil leaves in boiling water for eight minutes.

 

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