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
  
  
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

1 tablespoon chopped fresh parsley

1/2 cup freshly grated Parmesan cheese

Directions:

1.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

2.

Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.

3.

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.

4.

Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

 

 

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

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

Directions:

1.

Preheat oven to 350 degrees F (175 degrees C).

2.

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.

3.

Bake in the preheated oven until the peppers are tender and the eggs are set, about 55 minutes.

 

 
 

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
  1. Preheat oven to 425�F.
  2. 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.
  3. 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.
  4. 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).
  5. 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

1 clove garlic, chopped

1 tablespoon fresh parsley

1 cup Parmesan cheese, grated

2 cups broccoli florets

Directions:

1.

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.

2.

Remove skins and seeds. Cut into thin strips and set aside.

3.

Bring a large pot of water to a boil. Cook pasta according to package directions.

4.

Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.

5.

Meanwhile, add broccoli florets to the skillet and saute for 3-4 minutes

6.

Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.

7.

Drain pasta, reserving 1/3 cup of cooking liquid.

8.

Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.

9.

Top with cheese before serving.

                           
Farm News
 
A view of the packing barn from this morning. 
                           
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

  
                           
  
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. 

  
Corno di Toro Peppers!
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.