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Produce
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Large
Summer Squash HHF
Peppers HHF
Cukes HHF
Red Onions HHF
Potatoes HHF
Romaine HHF
Nasturtium HHF
Kohlrabi HHF
Collards HF
Rainbow Chard HHF
Green Beans PF
Broccoli HHF
Thai Basil HHF
Purslane HHF
Medium
Summer Squash HHF
Peppers HHF
Cukes HHF
Carrots HHF
Escarole HHF
Eggplant HHF
Green Kale HHF
Romaine HHF
Green Beans PF
Fennel HHF
Basil HHF
Small
Summer Squash HHF
Peppers HHF
Eggplant HHF
Cukes HHF
Green Beans PF
White Onions HHF
Swiss Chard HHF
Red leaf lettuce HHF
Purslane HHF
Basil HHF
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Farms
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Heavens Harvest Farm HHF
Plainville Farm PF
Due to availability all shares may not have the exact same contents.
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Produce of the week: Eggplant!
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This food is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fiber.
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For Large Shares
What to do with nasturtium!
Salad Greens With Nasturtium Flowers
Ingredients:
Directions: -
WHISK together first 8 ingredients in a large bowl; add salad greens, raspberries and nasturtiums, tossing to coat.
Nasturtium Mayonnaise
Ingredients:
1 cup mayonnaise
1/4 tsp. finely minced garlic
2 tsp. coarsely chopped capers
1/3 tsp. grated lemon peel
2 tsp. chopped nasturtium leaves
Combine all ingredients well. Keep refrigerated until ready to use. Use on seafood or on any sandwiches in place of regular mayonnaise.
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Heavens Harvest Farm Newsletter
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Well, we survived the heat wave and the plants and the weeds all over the farm have exploded! Hopefully you stayed cool and safe in the heat. Now we look forward to some rain!
This week we are picking things like peppers, eggplant and cucumbers. Soon you will be seeing Tomatoes and corn!
We hope you are taking advantage of the recipes that are carefully chosen each week to aid you in cooking items in your box you may not be familiar with or perhaps a twist on an ingredient you see all the time. Enjoy!
Blessings
-Ashley, Ethel & the farm family
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Orzo and Green Beans
Ingredients
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Coarse salt and ground pepper
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1 cup orzo
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8 ounces green beans, cut into 1-inch lengths
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2 tablespoons fresh lemon juice
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1 tablespoon olive oil
Directions
- Step 1
In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
- Step 2
Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with coarse salt and ground pepper.
Bell Pepper Salsa
Ingredients
- 1 large bell pepper, stem and seeds removed, finely chopped
- 6 green onions, thinly sliced
- 3 garlic cloves, minced
- 2 Tbsp basil
- 1/4 teaspoon red chile flakes
- 2 Tbsp sherry vinegar or apple cider vinegar
- 2 Tbsp olive oil
- Salt and freshly ground black pepper to taste
Method
Combine all ingredients into a small bowl. Serve with steak.
Southwestern Stuffed Peppers
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 6 scallions, thinly sliced, white and green parts separated
- 1/2 pound ground beef chuck
- 1 cup frozen corn
- 1 4.5-ounce can chopped green chilies
- 1 teaspoon ground cumin
- 4 ounces Monterey Jack, grated (1 cup)
- kosher salt and black pepper
- 4 large bell peppers, halved lengthwise, ribs and seeds removed
- 1/2 cup plain low-fat Greek yogurt
- salsa, for serving
Directions
1. Heat oven to 375� F. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, � cup of the Monterey Jack, � teaspoon salt, and � teaspoon black pepper.
3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add � cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining � cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
4. In a small bowl, whisk together the yogurt and � cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.
Basil Butter
Ingredients
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1 cup (2 sticks) butter, room temperature
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1/2 cup finely chopped fresh basil
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Coarse salt and ground pepper
Cook's Note
To store, refrigerate, wrapped in waxed paper, up to 1 week.
- Step 1
In a small bowl, combine butter and fresh basil; season generously with coarse salt and ground pepper. Stir until combined.
- Step 2
Transfer to an 11-by-10-inch piece of parchment or waxed paper. Roll into a cylinder, about 6 inches long and 2 inches in diameter; twist ends to seal. Refrigerate until very firm, about 2 hours. To serve, unwrap and slice crosswise.
Summer-Vegetable Gratin
Ingredients
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2 large leeks, white and light-green parts
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1 medium zucchini, sliced diagonally 1/4 inch thick
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1 medium yellow squash, sliced diagonally 1/4 inch thick
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3 tablespoons olive oil, plus more for coating dish
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Salt and freshly ground pepper, to taste
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2 tablespoons plain bread crumbs
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2 tablespoons freshly grated Parmesan
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1 medium clove garlic, minced
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2 teaspoons fresh thyme leaves
Directions
- Step 1
Heat oven to 425 degrees. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut into 1/4-inch-thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, and salt and pepper to taste. Arrange vegetable slices in bottom of pie plate, slightly overlapping them.
- Step 2
In a small bowl, combine bread crumbs, Parmesan, garlic, thyme, and salt and pepper to taste. Mix in the remaining 1 tablespoon oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes.
Raw Kale Salad
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, mashed
- 1/2 tsp coarse salt
- Pinch red pepper flakes
- 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
- 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
- 2 Tbsp whole wheat breadcrumbs, toasted
Directions
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In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
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Add grated cheese and breadcrumbs and toss.
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Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.
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 | | Greenhouse tomatoes are coming soon! |
 | | Cukes are in! |
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