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Heavens Harvest Farm
Newsletter
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| Fall - week 5 | October 21, 2013 |
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Greetings!
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What you see depends on how you view the world.
To most people, this is just dirt. To a farmer it's potential. -Doe Zantamata
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Our perspective has changed so much on many things during the last 20 years that we have been farming. Dark dirt has become beautiful, what's ready in the field is what's for dinner, compost is precious to the plants, our time together is measured in minutes and much more. Not only do we feel blessed to be working together as a family but we value the soil and the earth so much more because we rely on it for our very basic needs. Next time you look down at the ground and see the dirt and the leaves, think about how amazing it is that we are able to grow and share beautiful food because of it.
 | | A beautiful view of the kale/chard field. |
We are half way through the fall season and what a wonderfully warm and breathtaking season it's been! We sincerely hope you are enjoying your goodies and are using the recipes to enjoy them in new ways. Be sure to check out this weeks recipes of the week!
Please think about supporting us the week of thanksgiving by ordering a thanksgiving box! We only had a few folks email us since last weeks newsletter, and we need at least 50 to help pay for the delivery costs. Please call/email the farm if interested.
Enjoy the warmth from today as it may be some of the last hours of it that we get this season!
-Sarah, Ashley, Ethel & the farm family
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 Recipes of the week
Chicken and Kale Casserole
Ingredients
- Coarse salt and ground pepper
- 3/4 pound large pasta shells
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced medium
- 3 garlic cloves, minced
- 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
- 2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
- 1 container (48 ounces) part-skim ricotta
- 3 tablespoons finely grated lemon zest (from 2 lemons)
- 3/4 cup Parmesan, grated (2 1/4 ounces)
- Step 1
Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
- Step 2
Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.
Cilantro-Lime Rice (substitute parsley for cilantro)
Ingredients
- 1 cup long-grain white rice
- Coarse salt
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 garlic clove
- Step 1
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
- Step 2
Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
Roasted Turnips With Ginger
Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400� F until tender.
Lemon Salad Dressing
Ingredients:
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1/2 cup fresh lemon juice
1/2 cup mild extra-virgin olive oil
3 cloves garlic, minced
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1 teaspoon kosher salt
ground black pepper to taste
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Directions:
| 1. | In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving. |
Tortellini With Eggplant and Peppers
Ingredients
Directions - Heat the oil in a large skillet over medium-high heat.
- Add the eggplant, bell peppers, � teaspoon salt, and � teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
- Add the garlic and crushed red pepper and cook, stirring, for 1 minute.
- Add the broth and tortellini. Simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
- Stir in the parsley and � cup of the Parmesan. Spoon into bowls and sprinkle with the remaining � cup of Parmesan.
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 Farm News
This field, that sits across the street from the farm house is a beautiful example of the growth and change in the vegetables. For the last 4 or 5 weeks I have taken a picture of this same field, and every time I step out there I am amazed at the change.
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Produce
Large Sugar Pumpkins PF Org Tomatoes AF Turnips HHF Mizuna HHF Lettuce HHF Peppers HHF Eggplant HHF Chives HHF Mustard Greens HHF Bagged Kale HHF Cilantro HHF Pears HBO IPM Medium Winter Squash JC Org Tomatoes AF Peppers HHF Eggplant HHF Pac Choi HHF Turnips HHF Onions HHF Lettuce HHF Dino Kale HHF Mustard Greens HHF Cilantro HHF Pears HBO IPM Small Winter Squash JC Org Carrots HHF Pac Choi HHF Peppers HHF Eggplant HHF Lettuce HHF Parsley HHF Green Chard HHF Bagged Kale HHF Pears HBO |
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Farms
Heavens Harvest Farm HHF
Joe Czaikowski JC Organic
Atlas Farm AF
Plainville Farm PF Organic
Honey Bee Orchards HBO IPM
Due to availability all shares may not have the exact same contents.
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