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Dear (Contact First Name),
Welcome to our fall share! We are so thankful for your support.
We are so excited to share the farm bounty with you and we sincerely hope you enjoy preparing and eating some new and different produce during the fall season. We have a family dinner night at the farm each Monday after packing and tonight was roasted chicken with carrots, apple, cabbage & onions, roasted acorn squash, and kale salad! Yum!
 | | Some of today's bounty! |
Check out the recipes below and share your own on facebook!
Peace to you
-Sarah, Ashley, Ethel & the farm family
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Recipes of the week
Carrot Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup packed light-brown sugar
- 1 large egg
- 2 tablespoons plain low-fat yogurt
- 1/4 teaspoon pure vanilla extract
- 1 1/2 cups grated carrots (from about 4 medium carrots)
For the Frosting:
- 1 package (8 ounces) cream cheese, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon grated orange zest
Directions
- Step 1
Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
- Step 2
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
- Step 3
In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
- Step 4
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Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.
Green Salad with Carrot-Cumin Dressing
Ingredients
- 1/2 cup carrot juice
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon ground cumin
- Coarse salt and freshly ground pepper
- 1 large head romaine lettuce (about 1 pound), cut crosswise into 1-inch-wide strips
- 1/2 onion, halved and thinly sliced
- 1/3 cup green pumpkin seeds (pepitas), toasted
Directions - Step 1
In a small skillet, bring juice to a boil. Reduce heat; simmer until reduced by half, about 5 minutes. Pour into a large bowl. Whisk in lemon juice, oil, and cumin; season with salt and pepper. Add lettuce and onion; toss to coat. Serve, sprinkled with pumpkin seeds.
- Step 2
To make pumpkin seeds, heat a small skillet over medium heat. Add pumpkin seeds; cook, tossing until puffed and golden brown, 1 to 2 minutes. Makes 1/3 cup.
Fried Tomatillos
Ingredients:
- 4 tomatillos
- 1/2 cup flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. cayenne (optional)
- 1 egg
- 2 cups bread crumbs or 1 cup cornmeal
- Canola or vegetable oil for frying
- Coarse salt for sprinkling (optional)
Preparation:
- Cut tomatillos into 1/2-inch-thick slices.
- In a medium bowl, combine flour, salt, pepper, and cayenne, if using. In a second bowl, whisk the egg with 1/4 cup of water. Put the bread crumbs or cornmeal in a third bowl. Put the bowls in that order: flour, egg, crumbs.
- Bread each tomatillo slice by putting it in the flour, shake off any excess flour, then dip in the egg wash to coat, let any excess drip off, and then put in the bread crumbs or cornmeal. Set on a tray or large plate and repeat with remaining tomatillo slices.
- Heat about 1/2 inch of oil in a wide, heavy pan over medium high heat. When oil is about 375�F. If you don't have a thermometer, you can know it is hot enough when you submerge the end of a wooden spoon in the oil and the oil immediately and vigorously bubbles up around it. If those bubbles splatter or jump up the sides of the spoon, then the oil is too hot.
- When oil is hot, fry as many coated tomatillo slices as fit without crowding or touching in the pan. Fry until golden brown on one side, gently turn over using tongs, and fry until golden brown on the second side. Transfer to a cooling rack placed over paper towels or a baking sheet to drain. Repeat with remaining tomatillo slices. Sprinkle with coarse salt and serve hot.
Roasted Peppers with Garlic and Herbs
Ingredients
- 4 bell peppers, halved and seeded
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon herb of choice (dried)
- Coarse salt and ground pepper
Directions - Step 1
Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with herb and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.
Swiss Chard with Toasted Breadcrumbs
Ingredients
- 2 1/2 tablespoons butter
- 1/2 cup fresh breadcrumbs
- Coarse salt and ground pepper
- 2 pounds Swiss chard
Directions
- Step 1
In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel.
- Step 2
Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens.
- Step 3
In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes.
- Step 4
Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.
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Farm News
What's to come in fall shares...
 | | Broccoli, Bok Choi, Mizuna and much more! |
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Grocery stores are paying farmers approximately the same price for cucumbers that they paid 30 years ago! The growing, harvesting, packing and distributing costs have gone up these past 30 years; So, how come farmers are being paid net less than 30 years ago?
| | | | That's why we partner with you, our members. A fair exchange between farmer and consumer. The CSA model - it works! |
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Produce
Large
Winter Squash JC Org
Peaches HBO IPM
Pears HBO IPM
Carrots JC Org
Green Chard HHF
Red Russian HHF
Lettuce HHF
Peppers HHF
Eggplant HHF
Pac Choi HHF
Onions HHF
Oregano HHF
Thyme HHF
Medium
Winter Squash JC Org
Pears HBO IPM
Carrots JC Org
Pac Choi HHF
Fennel HHF
Tomatillo HHF
Lettuce HHF
Peppers HHF
Lemon Balm HHF
Kale HHF
Green Chard HHF
Small
Winter Squash JC Org
Peach HBO IPM
Pear HBO IPM
Carrots JC Org
Pac Choi HHF
Rainbow Chard HHF
Collards HHF
Fennel HHF
Lettuce HHF
Cilantro HHF
Peppers HHF
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Farms
Heavens Harvest Farm HHF
Joe Czaikowski JC Org
Honey Bee Orchards HBO IPM
Due to availability all shares may not have the exact same contents.
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