Heavens Harvest Farm Newsletter

             
 
In this newsletter
Recipes of the week
Farm News

       Produce      

   

 

Large 

Corn  JC Organic

Kohlrabi  HHF

Summer Squash  HHF

Tomatoes  HHF

Peppers  HHF

Eggplant  HHF

Cabbage  HHF

Carrots  HHF

Scallions  HHF

Turnips  HHF

Kale  HHF

Nasturtium  HHF

Basil  HHF

Melons  HHF

 

Medium

Corn  JC Organic

Summer Squash  HHF

Tomatoes  HHF

Peppers  HHF

Onions  HHF

Kohlrabi  HHF

Basil  HHF

Lettuce  HHF

Pears  HBO  IPM

Beets  HHF

Dandelion  HHF

 

Small

Corn JC Organic
Summer Squash  HHF
Peppers  HHF
Tomatoes  HHF
Lettuce  HHF
Sage HHF
Baby Onions  HHF
Nasturtium  HHF
Pears  HBO  IPM
       Farms      
 

Heavens Harvest Farm  HHF

Honey Bee Orchards  HBO IPM

Joe Czaikowski  JC

 

 

 

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

Like us on Facebook

September 1

Week 13 

                    

Greetings!  

 

 

It is only the farmer who faithfully plants seeds in the Spring, who reaps a harvest in the Autumn.

B. C. Forbes

 

We are coming to the end of the summer shares and are excited about fall and what it brings.  Apples, Pears, Winter Squash, Greens of all kinds and much more! Sign up to reserve your spot today!

  

It's raining...and we are always thankful for it when it comes. 
  
We are short staffed in the packing barn today so some dear friends of ours are lending a hand.  Their daughter Bridget, works here during the summer and her mom has been filling in for us in the greenhouse.  Today, her dad (who has always wanted to be a farmer) is out picking in the rain and having a blast.  We are so thankful for them today.
  
We are thankful today, because we have certified organic corn from our farmer friend Joe Czaikowski to give to you!  Sadly all of our corn (2 plus acres) was eaten by bears, raccoons and coyotes.  Raccoons tend to peel back each ear of a whole row of corn and just eat the top few bites.  Coyotes bite the top third off and bears because of their size, push the stalks down and peel the husks and eat the whole ear just like we do! We love to share but this is way out of our league!
  
 
Many blessings to you and yours today
 
-Sarah, Ashley, Ethel & the farm family
  

 

 

 

  
  
  
  
  

  

  
Recipes of the week

 

Kohlrabi Chips
 
 
Ingredients
  • Very thinly sliced, unpeeled kohlrabi
  • Olive oil
  • Coarse salt
Step 1
  1. Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they're done to a paper-towel-lined plate. Season with salt.

Corn, Tomato, and Basil Pasta

 

 

Ingredients
  • 1 pound medium shell pasta
  • Coarse salt
  • 1/4 cup extra-virgin olive oil
  • 3 small leeks, white and light green parts, halved lengthwise, thinly sliced crosswise, and well washed (about 1 1/2 cups)
  • 2 1/2 cups corn kernels (4 to 5 ears)
  • Freshly ground pepper
  • 1 large pinch red-pepper flakes
  • 1 pint  tomatoes, chopped
  • 1/2 cup torn basil leaves
  • 1/2 cup fresh flat-leaf parsley, leaves
  • 1/4 cup freshly squeezed lemon juice
  • 4 ounces ricotta salata cheese, crumbled or shaved
Directions
  1. Step 1

    Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.

  2. Step 2

    In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.

  3. Step 3

    In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.

 

 

Nasturtium Mayonnaise

 

 

 

This goes well with chilled summer salmon, or any fish, fresh off the grill. Also makes a great spread for tea sandwiches, or any sandwich needing some zip.

 

 

Ingredients:
Directions:
  1.   
    Combine all ingredients. Keep chilled until ready to use.

 

 

 

 

Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

 

 

 

Ingredients
  • 15 ounces store-bought pizza dough
  • 1 1/3 cups corn kernels (from 2 ears)
  • 1/2 ounce Parmesan cheese, grated (1/4 cup)
  • 3/4 teaspoon minced garlic (from 1 medium garlic clove)
  • 4 tablespoons extra-virgin olive oil, divided
  • Coarse salt
  • 2 small tomatoes (5 to 6 ounces total), thinly sliced (7 to 9 slices)
  • 4 to 6 ounces mozzarella, thinly sliced
  • 1/2 cup fresh basil leaves
  
Directions
  1. Step 1

    Let dough sit at room temperature (in package) 4 hours.

  2. Step 2

    Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.

  3. Step 3

    Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then restretch.

  4. Step 4

    Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5 to 6 minutes, checking frequently.

  5. Step 5

    Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover grill, and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.

Pear-and-Granola Muffins

 

 

Ingredients
 
For Muffins
  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons unsalted butter, melted
  • 2 pears (2 cups), peeled and cut into 1/4-inch dice
  • 3/4 cup plain granola
For Granola Crisp Topping
  • (or use an additional 3/4 cup plain granola)
  • 1/2 cup granola
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 3 tablespoons chilled unsalted butter

 

 

 

 

 

 

 

                        
Farm News
  
  

New plantings are starting to come in, such as the kale in this picture.  It is beautiful and delicious!

Just a little reminder that fall is a wonderful time for produce!!!