Heavens Harvest Farm Newsletter               
Winter, week 5            January 12, 2015

 

 We hope you are enjoying your winter share and we are thankful for your support!There is some beautiful produce coming your way. The ladies packed your share today in the warmth of the packing barn. Ashley, Stephen & Josh have been having weekly meetings lately discussing plans for next spring and summer. There will be a lot of changes happening around the farm as well as the addition of new buildings, new Whole Foods stores and new ways of doing things. We are thankful for these quiet months of resting, thinking and planning.

 

 

 

There are only 3 days left for you to take advantage of our

Pre-season discount!
As a preferred customer,
you are invited to prepay in full by January 16th 2015 in order to receive a full 10% discount for your summer 15 week share.
 
Click on link below
to sign up for your summer share

 

This offer expires January 16th at 9:00 P.M. 

 

 

Check out the recipes of the week and "dinner tonight's" recipe! 

 

 


 Dinner Tonight!!! YUM!!!

 

This picture is of the batch that I made. I made my sauce a little thicker so it came out more like a stew. It was delicious!

 

One-Pot Paprika Chicken Thighs

Ingredients:

3 lb skinless, boneless chicken thighs, fat trimmed

Kosher salt and freshly ground pepper

Smokey paprika

2 Tbs. olive oil

Pressed garlic

1 medium onion, finely chopped

2 cups sliced mushrooms

1 lb. red and white small potatoes, in 1-inch chunks

2 cups carrots, peeled & sliced into 3 inch chunks

2 Tbs. flour

1 1/3 cups chicken broth

3/4 cup white wine

1 1/2 Tbs. fresh thyme, finely chopped

Directions:

  1. In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and saut� for about 5 minutes.
  4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

Recipe courtesy thereluctantentertainer.com

 

Stay warm and healthy!!!

 

-Sarah, Ashley, Ethel & the Heavens Harvest Farm family 

  

 

Recipes of the week!          

 

Quinoa Salad with Sweet Potatoes, Kale and Apples 

 

Ingredients

 

1/2 cup extra-virgin olive oil

1 1/2 cups quinoa

Salt

1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice

Freshly ground pepper

1/4 cup apple cider vinegar

2 large apples, cut into 1/2-inch dice

1/2 cup chopped flat-leaf parsley

1/2 medium red onion, thinly sliced

8 packed cups  kale

 

Directions 

  1. Preheat the oven to 400�. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
  2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
  3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

Recipe courtesy foodandwine.com

 

Roasted Eggplant, Onion and Garlic Dip or Spread

 

 

Ingredients:

 

 

1 small eggplant 

1 onion

3 cloves garlic (increase or decrease to taste)

1 tablespoon extra virgin olive oil

2 teaspoons balsamic vinegar

1 tablespoon freshly squeezed lemon juice

1 tablespoon grated parmesan cheese

salt

black pepper, coarsely ground

1/4 cup cilantro, loosely packed roughly chopped

 

Directions: 
 
  1. Preheat oven to 400 degrees F.
  2. Rub eggplant and onion with olive oil and place on a baking sheet.
  3. Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
  4. Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
  5. Remove from oven and cool until able to handle.
  6. Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
  7. Cut the onion into quarters or large chunks and add to the food processor.
  8. Add vinegar, lemon juice, parmesan, salt and pepper.
  9. Pulse until it is of a dip or spread consistency.
  10. Add cilantro and briefly pulse.
  11. Taste and adjust the seasonings.
  12. Refrigerate until ready to eat.

Recipe courtesy food.com


 

Tangy Swiss Chard with Slivered Carrots
 
Ingredients

1/4 cup extra-virgin olive oil

2 large carrots (3/4 pound), halved lengthwise and thinly sliced on the diagonal

4 pounds Swiss chard, stems chopped, leaves cut into 1-inch strips

2 tablespoons rice wine vinegar

Kosher salt and freshly ground pepper

 

Directions

  1. Heat the olive oil in a very large skillet. Add the carrots and cook over moderately high heat until crisp-tender, about 3 minutes. Add the chard stems and cook for 1 minute, then stir in the chard leaves and toss until wilted, about 3 minutes. Stir in the rice vinegar, season with salt and pepper and serve.

Recipe courtesy foodandwine.com


 

Citrus Vinaigrette


 

Servings: Makes 1� cups
 
Ingredients

1 small shallot, finely chopped

cup olive oil

cup Champagne vinegar or white wine vinegar

3 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

teaspoon finely grated lemon zest

Kosher salt and freshly ground black pepper

 

Directions
 
  • Combine first 6 ingredients in a small jar; season vinaigrette to taste with salt and pepper. Shake to blend.
  • Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Shake before using.

Recipe courtesy Bon App�tit


 


 

 

  

          
  
Produce
           
Large
Carrots  HHF
Sweet Potatoes  EF
Apples HBO
Green Kale  BF
Dino Kale  BF
Butternut Squash  PF IPM
Onions  HHF/BF
Eggplant  BF
Red Swiss Chard  BF
Zucchini  BF
Tangelos  MO
Lemons  MO
Cabbage  BF

Medium
Carrots  EF
Sweet Potatoes  EF
Apples  HBO
Green Kale  BF
Dino Kale  BF
Butternut Squash  PF IPM
Onions  BF
Eggplant  BF
Red Swiss Chard  BF
Zucchini  BF
Mini Peppers  BF
Tangelos  MO
Cabbage  BF
Lemons  MO

Small

Carrots  EF
Sweet Potatoes  EF

Apples  HBO

Green Kale  BF

Dino Kale  BF

Butternut Squash  PF IPM

Onions  BF

Eggplant  BF

Red Swiss Chard  BF

Mini Peppers  BF

Tangelos  MO

Lemons  MO

 

  
Farms

  

 Matt's Organics  MO

Heavens Harvest Farm  HHF

Bryson Farm  BF

Enterprise Farm  EF

Plainville Farm  PF IPM

Honey Bee Orchards  HBO IPM

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