Heavens Harvest Farm Newsletter
Winter 1 - week 1                               December 2, 2013



 We are settling into that time of year when our husbands are home in the morning for breakfast with their little ones, and when we can sit back and think about the quiet winter season to come. We are very thankful for this place; for the land and the way it provides for us and for the simple life of farming. It is our life and although it is demanding of our time and our energy both physically and mentally, we love it.
My mom and dad, Ashley & Ethel, have a dream that they will one day pass on the farm to us, their children. A place full of life and hope where we are and can continue to raise our children and help employ as many people as we can while sharing the bounty with as many families around Massachusetts as possible. Thank you for continuing to partner with us in this venture. We are so blessed to do this with each of you, our members.

This week you will be receiving storage crops from Heavens Harvest as well as some storage and fresh items from around Mass. Please remember to wash your produce carefully and store it appropriately.

Be sure to check out the recipes below! Especially chosen to help aid in getting the most out of your box. Enjoy!!!

Please pass along to your sphere of influence that we are still accepting members for our Winter 1 season!

Peace to you

-Sarah, Ashley, Ethel & the farm family
   Produce


Large
Onions JC
Potatoes  AF
Cabbage  RF
Kale  HHF
Broccoli  HHF
Carrots  JC
Turnips  HHF
Oranges  ENG
Apples  HBO IPM
Kohlrabi  HHF
Acorn Squash  HHF

Medium
Onions  JC
Potatoes  AF
Cabbage  RF
Kale  HHF
Carrots  JC
Turnips  HHF
Oranges  ENG
Apples  HBO IPM
Acorn Squash  HHF

Small
Onions  JC
Potatoes  AF
Cabbage  RF
Arrugula  HHF
Carrots  JC
Turnips  HHF
Oranges  ENG
Apples HBO IPM
Acorn Squash  HHF



 

                   

Farms 

 

Joe Czaikowski  JC

Atlas Farm AF

Riverland Farm RF

Heavens Harvest Farm  HHF

Eagles Nest Grove ENG Org

Honey Bee Orchards  HBO IPM

 


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

 



 

Recipes of the week 

 

Potato and Onion Cakes

 

 

Ingredients

  • 2 tablespoons unsalted butter, softened, plus more for tin
  • Coarse salt and freshly ground pepper
  • 1 tablespoon packed dark-brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 teaspoons finely chopped fresh rosemary, plus 6 sprigs for tin
  • 1 small onion, sliced into six 1/4-inch-thick rounds
  • 4 medium potatoes, coarsely grated
  • 1 large egg yolk, lightly beaten
Directions
  1. Step 1

    Preheat oven to 400 degrees. Generously butter a large (six 1-cup) muffin tin. Sprinkle each cup with salt, pepper, and 1/2 teaspoon sugar; drizzle each cup with 1/2 teaspoon of each vinegar. Put a rosemary sprig in each cup, and cover with an onion round; set aside.

  2. Step 2

    Toss potatoes with chopped rosemary and egg yolk in a medium bowl; season with pepper and 2 teaspoons salt. Divide among cups; dot with butter.

  3. Step 3

    Bake until potatoes are tender and well browned, about 30 minutes. Remove from oven. Let cool 5 minutes. Run a thin knife around edge of each cup to loosen; invert, and serve.

Carrot-Cumin Slaw

 

Ingredients

  • 1/4 to 1/2 green cabbage, cored and shredded (3 cups)
  • 3 carrots, coarsely grated (1 3/4 cups)
  • 1 jalapeno chile, seeded and minced
  • 1/4 cup canola oil
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon ground cumin
  • Coarse salt and freshly ground pepper
Directions
  1. Step 1

    In a large bowl, combine cabbage, carrots, and jalapeno. Drizzle with oil and lime juice. Add cilantro and cumin. Season with salt and pepper. Toss to combine. Serve immediately, or refrigerate in an airtight container for up to 4 hours to allow flavors to develop.

 Turnip and Apple Bake

 

1 large turnip (If your store only carries small, you will need several)

  • 1 tablespoon butter
  • 2 -4 medium apples, you can use almost any kind of apple 
  • 1/4 cup brown sugar
  • 1 pinch ground cinnamon 
  •   
    • Crust
    Directions:

    1. Peel, dice and cook turnip.

    2. Drain and mash with butter.

    3. Peel and slice apples.

    4. Toss with brown sugar and cinnamon.

    5. Arrange turnip and apple slices in greased casserole in alternate layers beginning and ending with turnips.

    6. Combine crust ingredients to a crumbly texture and pat on top of casserole.

    7. Bake at 350�F for one hour or until heated through.

    8. Prep time includes peeling and cooking turnip.