Reminder:

No deliveries 12/25 or 1/1!!!!  The next delivery is 1/8.

 

 

A view of the sleeping fields behind the house...

 

We are so thankful for you, our members and we want to wish you a blessed Holiday season with your family and friends. We hope you get a chance to relax, rest and enjoy your time with those around you.

 

Check out the recipes below chosen especially to help you use up the produce in your box!

 

Merry Christmas and Happy Holidays from all of us at Heavens Harvest Farm!

 

 

 

     

 

Recipes of the week!

 

Orzo and Green Beans

 

 

Ingredients

  • Coarse salt and ground pepper
  • 1 cup orzo
  • 8 ounces green beans, cut into 1-inch lengths
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil

Directions

  1. 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.

  2. Step 2

    Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with coarse salt and ground pepper.

 

Mixed Lettuces with Grapefruit, Goat Cheese, and Black Pepper

 

Ingredients

  • 1 grapefruit
  • 2 teaspoons white-wine vinegar
  • Pinch of coarse salt (optional)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 head lettuce
  • 6 ounces mixed baby lettuces, such as frisee, mizuna, arugula, and tatsoi
  • 3 ounces fresh goat cheese, room temperature
  • Freshly ground pepper

Directions

  1. Step 1

    Before peeling grapefruit, zest about one-quarter of the rind with a grater or zester (you should have about 1 teaspoon finely grated zest). Set aside.

  2. Step 2

    Peel grapefruit: Using a sharp knife, slice off both ends. Carefully slice downward, following the shape of the fruit to remove remaining rind and all pith. Slice grapefruit in half lengthwise, and place cut side down on a cutting board. Slice each half into six semicircles; set aside.

  3. Step 3

    Place reserved grated zest in a small bowl, and add vinegar and salt, if using. Whisk in oil, and set aside.

  4. Step 4

    Slice endive in half lengthwise, and remove core with a small knife. Slice each half lengthwise into 1/4-inch-wide strips. Place in a medium bowl, and add the salad greens; drizzle with dressing, and crumble in half of the goat cheese. Toss thoroughly to coat leaves evenly.

  5. Step 5

    Divide among four salad plates, and arrange three grapefruit slices on top of each serving. Slice remaining goat cheese into four rounds, and place one on top of each salad. Season with pepper, and serve immediately.

 

 

Black Radish and Potato Salad

 

 

- 450 grams (1 pound) small waxy potatoes
- 1 clove garlic, peeled and smashed with the side of the knife blade
- 1 medium black radish, about 220 grams (1/2 pound) (when buying, make sure it is firm to the touch, not limp nor soft)
- 2 teaspoons honey vinegar or other mild vinegar
- 4 teaspoons olive oil
- 1 teaspoon smoked paprika
- a small bunch of chives, finely snipped
- a few sprigs of parsley, leaves roughly chopped
- the meat from 10 walnuts, crumbled
- sea salt, freshly ground pepper

 

Serves 4.

Scrub the potatoes (no need to peel them) and cut them into small chunks. Place them with the garlic clove in a steamer, sprinkle with salt, and steam for 10 minutes, or until the potatoes are just cooked through (the tip of a knife should meet no resistance).

Scrub the black radish (no need to peel it, unless it is old and its skin is really tough) and carve out any crack or hole that may harbor dirt. Grate using the large holes of a box grater. Go through the pile of grated radish and check for any brown bits, which may taste unpleasantly earthy. Place them in a medium salad bowl, sprinkle with salt, toss to coat, and set aside while the potatoes are cooking; the salt will take the edge off the radish.

When the potatoes are cooked, set aside to cool until just slightly warm. Chop the steamed garlic clove finely and add it to the salad bowl. Add the vinegar, oil, and paprika, and toss to combine.

Add the potatoes and the herbs to the bowl, sprinkle with pepper, and toss gently to combine. Taste and adjust the seasoning. Top with the crumbled walnuts, and serve. Leftovers keep well until the next day.

 

 

Kale Salad with Butternut Squash and Almonds

 

INGREDIENTS

  • 8 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 medium shallot, minced
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups 1/2-inch cubed butternut squash
  • 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
  • 3/4 cup whole almonds, toasted, coarsely chopped
  • Parmesan (for shaving)

 

PREPARATION

  • Preheat oven to 425�. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.
  • Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1-2 minutes. Remove from heat; add 3-4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.
  • Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

 

 

 
Produce
Large
 
Oranges  ENG
Grapefruit  ENG
Swiss Chard LM
Baby Bok Choy  LM
Red Kale  LM
Green Beans  LM
Red Leaf  LM
Russet Potatoes  EF
Black Radish  RF
Butternut Squash  PF
Green Peppers  LM
Produce
Medium
 
Oranges  ENG
Grapefruit  ENG
Swiss Chard or Baby Bok Choy  LM
Red Kale  LM
Cabbage  RF
Green Beans  LM
Red Leaf  LM
Russet Potatoes  EF
Black Radish  RF
Butternut Squash  PF
 
Produce
Small
 
Oranges  ENG
Grapefruit  ENG
Red Kale  LM
Green Beans  LM
Red Leaf  LM
Russet Potatoes  EF
Black Radish  RF
Butternut Squash  PF
 
Farms
Heavens Harvest Farm HHF
Enterprise Farm EF
Plainville Farm  PF
Eagles Nest Grove  ENG
Lady Moon  LM
Riverland Farm  RF



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

Produce item of the week

 

Black Radish

 

 

Available year round, black radishes peak in winter and early spring.   

The black radish is also known as Spanish radish. Today, the black radish is commonly utilized to make herbal supplements available in capsule and tincture form and used to treat a variety of health aliments. 

Encased in a black or dull brown skin, the black radish is significantly larger than traditional spring radishes, growing on average three to four inches in diameter or length. Depending upon variety the black radish can be round or cylindrical and elongated. Its flesh is crisp, white and slightly bitter and offers a hot radishy bite. The skin of the black radish is particularly piquant, for a milder radish flavor peel black radishes prior to serving.


Black radishes are an excellent source of vitamin C and also provide potassium, iron and magnesium as well as vitamins A, E and B.


Black radishes can be enjoyed raw or cooked in a variety of different preparations. Saut� and braise to be served as a vegetable side dish. Cook like a turnip and smother in cream or butter. Dice and add to soups, stir-fries and stews to add a radishy bite. Grate or chop into matchstick size and add to mixed green salads. Their size makes them ideal as an hors d'oeuvre when sliced and served alongside an assortment of dips. Their flavor is enhanced by chervil, chives, sea salt and parsley. To tone down the heat of radishes slice, salt and rinse with water prior to using. To store, remove greens and wrap radishes in plastic. They will keep refrigerated for up to two weeks. 


 See more at:

http://www.specialtyproduce.com/produce/Black_Radish_752.php#sthash.ckZc3QCJ.dpuf 

 

 

Radish Chips

- 2 large black radishes
- olive oil

 

- balsamic vinegar

 

- salt, pepper
- piment d'espelette (optional, substitute red pepper flakes)

(Serves 4.)

Preheat the oven to 200�C (400�F). Grease a baking dish (unless it is non-stick).

Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. Slice the radishes thinly - very thin slices will be more chip-like, slightly thicker slices will be moister - and put the slices in the baking dish.

Pour a little olive oil, a little vinegar, sprinkle salt, pepper and piment d'espelette. Toss with a wooden spoon to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed - but not drenched.

Put in the oven to bake for about 20 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.