Produce
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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
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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.
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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
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Recipes of the week
Kohlrabi Chips
Ingredients
- Very thinly sliced, unpeeled kohlrabi
- Olive oil
- Coarse salt
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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
- 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.
- 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.
- 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: -
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
- Step 1
Let dough sit at room temperature (in package) 4 hours.
- Step 2
Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.
- 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.
- 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.
- 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.
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
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Farm News
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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!!!
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