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Heavens Harvest Farm Newsletter
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Greetings!
 | | A shot of the bounty from the squash field picked this morning. Wow!!! |
With the "real feel" temperature at 96 degrees right now we are really feeling this heat wave! The guys are doing their best to stay hydrated and to take as many breaks as possible. But as you can see above there is so much to be harvested that stopping is not always an option. Not to mention we are continually planting new crops, weeding between the rows, pest control, washing and packing the produce and somewhere in there getting some sleep! We sure do love what we do. Right now we are smack in the middle of some of the busiest weeks of the year for farmers. You will be seeing crops like tomatoes, peppers, eggplant & corn!
Please take advantage of the recipes carefully selected to aid you in using your box to the fullest. Share your own on our facebook page or email us and we will share them in the newsletter.
Many blessings to you
Stay Cool!
-Ashley, Ethel & the farm family
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Recipes of the week
Ingredients
1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (he...aping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Directions
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
Zucchini Spaghetti with Creamy Lemon-Chive Dressing
Ingredients
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1 pound small zucchini, rinsed, dried, and trimmed at both ends
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1 teaspoon fine sea salt
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1/4 cup Creamy Lemon-Chive Dressing
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Fleur de sel
Directions
- Step 1
Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer zucchini to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.
Step 2
Gently squeeze zucchini to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the zucchini. Season with fleur de sel and serve.
Creamy Lemon-Chive Dressing
Ingredients
Directions - Step 1
In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream and chives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week. Shake to blend before using.
Asian Ground Beef and Pepper Saute
Ingredients:
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1 cup dry jasmine rice
2 cups water
1 pound lean ground beef
1 tablespoon olive oil
2 green bell peppers, chopped
1/4 cup chopped fresh parsley
2 large cloves garlic, thinly sliced
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2 tablespoons minced fresh ginger root
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup beef stock
1 tablespoon low-sodium soy sauce
1 teaspoon chile paste
1/2 teaspoon Worcestershire sauce
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Directions:
| 1. | In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes. | | 2. | In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside. | | 3. | Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender. | | 4. | Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice. |
Herb Toasts
Ingredients
Directions - Step 1
Preheat oven to 350 degrees. In a small bowl, combine oil and chives. Dividing evenly, brush herb mixture on bread; sprinkle with salt. Bake on top rack of oven 6 to 8 minutes, or until golden. Serve with your favorite salad.
Dutch Purslane potato salad (courtesy of one of our members!)
Ingredients:
4 medium red skinned potatoes, cubed
1 small onion, chopped
2 slices of Prosciutto, cut in pieces
A bunch of Purslane, rinsed and cut into bite size pieces
2 tablespoons sour cream
1 tablespoon butter
Nutmeg to taste
Salt and pepper to taste
Milk (optional)
Directions:
Boil the potatoes until tender and mash them roughly.
In a skillet, melt some butter and quickly saute the onions.
Mix the Purslane, sour cream, nutmeg, salt and pepper, saut�ed onions and the Prosciutto with the mashed potatoes. Add milk if it's too dry.
(I like to add a bit of curry powder.
Roasted Fennel and Potatoes  Ingredients
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2 fennel bulbs, (about 4 ounces each), trimmed
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8 red potatoes, (about 1 pound), cut in half
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Salt and freshly ground black pepper
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1 tablespoon olive oil
Directions - Step 1
Heat oven to 425 degrees. Set a heavy roasting pan in the oven, and allow to preheat for 20 minutes.
- Step 2
Meanwhile, cut each fennel bulb lengthwise into six wedges. Season fennel and potatoes with salt and pepper, and toss with olive oil.
- Step 3
Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Return pan to oven, and roast vegetables for 30 minutes, without turning, until tender and golden brown. Serve immediately.
Lemony Kale Salad
Ingredients
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1 tablespoon lemon zest
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Juice of 1 lemon
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1/4 cup extra-virgin olive oil
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8 cups coarsely chopped kale, ribs removed
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1/2 cup shaved Parmesan cheese
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1/3 cup toasted blanched hazelnuts, coarsely chopped
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Coarse salt and freshly ground black pepper
Directions
- Step 1
In a large bowl, whisk together lemon zest, lemon juice, and olive oil until well combined. Add kale and toss to coat. Add Parmesan and hazelnuts; season with salt and pepper. Toss before serving.
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Farm News
 | | Coming Soon...Red Romaine - Beautiful & Delicious!!! |
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| Produce | |
Large
Blueberries HF
Summer Squash HHF
White Onions HHF
Carrots HHF
Peppers HHF
Hot Peppers HHF
Green leaf Lettuce HHF
Fennel HHF
Green Kale HHF
Green Chard HHF
Escarole HHF
Cucumbers HHF
Chives/Oregano/Thyme HHF
Tomatoes HHF
Green Cabbage HHF
Eggplant HHF
Medium
Blueberries HF
Summer Squash HHF
White Onions HHF
Peppers HHF
Green leaf Lettuce HHF
Green Chard HHF
Purslane HHF
Cucumbers HHF
Oregano/Thyme HHF
Siberian Kale HHF
Basil HHF
Small
Blueberries HF
Summer Squash HHF
Cucumbers HHF
Oregano/Thyme HHF
Potatoes HHF
Red Onions HHF
Red leaf Lettuce HHF
Collards HHF
Red Russian Kale HHF
Eggplant HHF
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| Farms | |
Heavens Harvest Farm HHF
Howe's Farm HF IPM
Due to availability all shares may not have the exact same contents.
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| Produce of the week | |
Zucchini!!!
This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. Wow!!!
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