Heavens Harvest Farm Newsletter |
| The new Zucchini/Squash fields are starting to come in! |
It may seem like the summer is starting to wind down but here at the farm we are going full force until the end of fall!
Josh, Stephen & Alex are plowing, laying plastic and planting daily. Fall is a great season for growing produce. We encourage you to go to our website and click on the join csa menu bar which will send you to our software program farmigo. This will allow you to sign up for our wonderful fall share! Shares are going fast, get yours before we reach our maximum!
We are bringing in bucket after bucket of peppers of all kinds, from beautiful chocolate bell peppers to delicious corno di torno. Be sure to check out the interesting recipes below to use up your peppers! For our family dinner tonight we are going to whip up a stir-fry of a mix of all types peppers that are out in the packing barn with onions and chicken over rice. yum! yum!
Many blessings to you all as you go through your week.
-Sarah, Ashley, Ethel & the farm family
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Recipes of the week
Multi Pepper Salad with Fontina
1.5 pounds Sweet peppers, roasted and cut into 1/4 inch strips 12 black olives, such as kalamata, pitted and coarsely chopped 6 ounces Fontina cheese, cut into 1/2 inch cubes (about 1.5 cups) 2 Tablespoons heavy cream 1 teaspoon fresh lemon juice 1 teaspoon dijon mustard 1 teaspoon finely chopped parsley 1/4 cup best extra virgin olive oil S & P to taste
Combine the peppers, olives, and cheese. Mix the cream, lemon juice, mustard, and herb in a small bowl. Gradually whisk in the oil. Season with the S & P. Pour over the peppers and mix. Serve immediately.
Chili Rellenos Casserole
Ingredients:
2 tablespoons vegetable oil 1 small onion, chopped 2 cloves garlic, minced 7 corno di toro peppers or poblano peppers, roasted, peeled, stems removed 1/2 pound queso fresco cheese 1 cup grated cheddar cheese 3 eggs 1/4 cup flour 3/4 cup milk 1/4 teaspoon salt
Directions: 1. Saute the onion and garlic in the oil until soft, about 4 minutes. Remove from the heat and set aside. 2. In a greased 8" x 8" casserole dish, place a layer of chilis, side by side, then a layer of crumbled queso fresco cheese, then another layer of chilis. Sprinkle the cheddar cheese on top. 3. Beat the eggs with the flour until smooth. Add the milk, salt, and onion mixture; mix well. Carefully pour this mixture over the chilis. 4. Bake uncovered for 35 minutes at 350 degrees or until a knife inserted in the custard top comes out clean and the casserole is lightly browned. Remove from the oven and let the casserole cool for 5- 10 minutes before cutting it with a very sharp knife.
Dad's Garlic Bread with chives
1 loaf artisan French bread or wide baguette 1 - 2 heads of garlic 1 - 2 sticks of unsalted butter 1 bunch of chives (optional) zest of one lemon (optional)
The short version of this recipe:
Cut, slather, bake, brown, slice.
Grilled Garlic Parmesan Zucchini
Ingredients:
3 zucchini
3 tablespoons butter, softened
2 cloves garlic, minced
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1 tablespoon chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
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Directions:
1.
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Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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2.
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Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
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3.
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Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
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4.
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Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.
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Bell Pepper Frittata
Ingredients:
4 teaspoon butter
4 tablespoon chopped onion
4 small tomatoes, seeded and
chopped
8 eggs, beaten
4 pinches dried tarragon, or to taste
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4 pinches dried basil, or to taste
pinch salt and ground black pepper to
taste
4 teaspoon shredded Cheddar cheese,
or to taste
4 large bell peppers, top and seeds
Removed
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Directions:
1.
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Preheat oven to 350 degrees F (175 degrees C).
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2.
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Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the bell peppers, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.
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3.
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Bake in the preheated oven until the peppers are tender and the eggs are set, about 55 minutes.
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Turnip & Broccoli Frittata
Ingredients
- 8 ounces (1head) broccoli florets cut in to small pieces
- 2 teaspoons minced garlic
- 1/2 teaspoon salt, divided
- 2 tablespoons extra-virgin olive oil, divided
- 3 1/2 cups shredded peeled turnips (about 2 medium; see Tip)
- 1/2 cup chopped onion
- 8 large eggs
- 2 large egg whites
- 1/4 cup low-fat milk
- 1/2 cup shredded fontina or Cheddar cheese
Preparation- Preheat oven to 425�F.
- Bring a large pot of water to a boil. Add broccoli and cook until very tender, about 5 minutes for broccoli rabe (or 6 to 7 minutes for broccolini). Drain well. Transfer to a large bowl and toss with garlic and 1/4 teaspoon salt. Set aside.
- Heat 1 tablespoon oil in a large ovenproof nonstick skillet over medium heat. Add the turnips, onion and the remaining 1/4 teaspoon salt. Spread and pat the mixture into an even layer; cook, without stirring, for 2 minutes. Then stir the mixture and scrape up any browned bits. Pat the mixture back into an even layer and continue cooking, without stirring, for 2 minutes. Stir again, spread back into an even layer and cook until mostly golden brown, 2 to 4 minutes more. Transfer to a plate. Wash and dry the pan.
- Whisk eggs, egg whites and milk in a medium bowl. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add the egg mixture and cook, stirring briefly, until beginning to set, about 1 minute. Remove from the heat. Spoon the turnip mixture evenly over the eggs. Top with cheese, then the broccoli rabe (or broccolini).
- Transfer the pan to the oven. Bake the frittata until set, about 15 minutes. Remove from the oven and let stand 5 minutes. To release the frittata from the pan, run a flexible rubber spatula along the edges then underneath, until you can slide it out onto a cutting board or serving plate. Cut into wedges and serve.
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.
Whole Grain Linguine with Roasted Peppers & Broccoli
Ingredients:
1 box Barilla Whole Grain Linguine
4 bell peppers -any color
4 tablespoons extra virgin olive oil
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1 clove garlic, chopped
1 tablespoon fresh parsley
1 cup Parmesan cheese, grated
2 cups broccoli florets
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Directions:
1.
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Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
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2.
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Remove skins and seeds. Cut into thin strips and set aside.
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3.
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Bring a large pot of water to a boil. Cook pasta according to package directions.
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4.
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Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
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5.
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Meanwhile, add broccoli florets to the skillet and saute for 3-4 minutes
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6.
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Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
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7.
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Drain pasta, reserving 1/3 cup of cooking liquid.
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8.
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Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
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9.
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Top with cheese before serving.
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Farm News
| A view of the packing barn from this morning. |
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Produce
Large
Summer squash HHF
Peppers HHF
Cherry Tomatoes HHF
Slicing Tomatoes HHF
Beets HHF
Cabbage HHF
Broccoli HHF
Green chard HHF
Onions HHF
Potatoes HHF
Parsley HHF
Melons HHF
Lettuce HHF
Peaches HBO IPM/ JC IPM
Medium
Summer squash HHF
Peppers HHF
Cherry Tomatoes HHF
Slicing Tomatoes HHF
Chives HHF
Celery HHF
Broccoli HHF
Turnips HHF
Potatoes HHF
Peaches HBO IPM/JC IPM
Kale HHHF
Small
Summer squash HHF
Peppers HHF
Eggplant HHF
Fennel HHF
Cherry Tomatoes HHF
Slicing Tomatoes HHF
Chives HHF
Peaches HBO IPM
Chinese cabbage or kohlrabi HHF
Turnips HHF
Rainbow chard HHF
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Farms
Heavens Harvest Farm HHF
Joe Czaikowski JC IPM
Honey Bee Orchards HBO IPM
Due to availability all shares may not have the exact same contents.
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| Corno di Toro Peppers! |
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Produce of the week
Corno di Toro Pepper!
Big, plump, twisted 8-inch red peppers are jammed with spicy-sweet tang!
This delicious heirloom Italian sweet frying pepper is named "bull's horn" for its distinctive twisted shape! The huge 8-inch fruits mature from glossy green to dark red, and have a taste both sweet and tangy.
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