Heavens Harvest FarmJuly 9, 2012
Greetings!

We are thrilled with what we are seeing in our fields.  We continue to bring in crate after crate of Zucchini and Yellow Squash!

z

We hope you all had a fun and safe July 4th! Deliveries are back to normal for our Wednesday folks this week.

Please remember to refrigerate your produce for the longest shelf life possible! We are picking you fresh veggies daily but they are refrigerated, so wash, separate and refrigerate!

As always we are so thankful for your partnership with us here at the farm.  We couldn't do it without you.  Enjoy the beautiful weather today!

-Ashley, Ethel & the farm family
 
Farm News
 
ma

Our tables at a farmer's market!

Our market staff does a wonderful job of presenting and sharing our produce.

kj




Recipes of the week!
  
Turkey and Mizuna Salad
ms

 

Ingredients
2 cups mizuna or arugula

3 cups shredded or diced cooked turkey

Salt and freshly ground pepper

1 serrano chili, seeded if desired and chopped (optional)

1 bunch scallions, white part and green, thinly sliced

1 small cucumber, seeded, diced and peeled if waxy; or 1/2 long European cucumber, diced

1/4 cup chopped cilantro

1 small red bell pepper, cut in thin strips

2 tablespoons coarsely chopped walnuts

2 broccoli crowns, cut or broken into small florets, steamed four to five minutes, refreshed with cold water and drained on paper towels (optional)

 

For the dressing:

2 tablespoons fresh lime juice

1 tablespoon seasoned rice wine vinegar

1 garlic clove, minced or put through a press

2 teaspoons finely minced fresh ginger

1 tablespoon soy sauce

2 tablespoons dark Chinese sesame oil or walnut oil

2 tablespoons canola or peanut oil

1/3 cup low-fat buttermilk or plain nonfat yogurt

1 tablespoon turkey stock or water, for thinning out if using yogurt

 

Directions

1. Line a platter or large bowl with the mizuna or arugula.

2. Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts

3. Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.

  

 

Creamy Garlic Dressing

 

Ingredients
  • 1/2 cup buttermilk
  • 1/4 cup reduced-fat mayonnaise
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons reduced-sodium soy sauce
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
Preparation
  1. Combine buttermilk, mayonnaise, lemon juice, Parmesan, soy sauce, garlic, salt and pepper in a blender; blend until smooth.

 

 Braised Yellow Beans & Summer Vegetables

 

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, halved and sliced
  • 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
  • 1/2 cup white wine , or reduced-sodium chicken broth
  • 1 pound Yellow beans, trimmed
  • 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces
  • 1 cup halved cherry tomatoes , or grape tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup finely shredded Parmesan cheese
Preparation

Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add yellow beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.

 

Employees of the week!

ooJulia and Alisha Stokes have been with us for over 5 years! They work mostly in the packing barn, sorting and preparing the produce and then packing the shares.  These ladies are wonderful, hard-working and fun!  We are blessed to know them and have them as a part of the farm family.
In This Issue
Farm News
Recipes of the week!

Produce

 

 Large

 New Potatoes  HHF

Zucchini & Yellow Squash HHF

Heirloom Squash  HHF

Mizuna  HHF

Salad Greens  HHF

Arrugula  HHF

White Carrots  HHF

Collards  HHF

Cucumbers HHF

Yellow Beans  PF

Blueberries  JC IPM

Corn  JC IPM

 

Hot Wax Peppers  HHF

Onions  HHF

 

Medium

 Zucchini & Yellow Squash HHF

Mizuna  HHF

Salad Greens  HHF

Kale  HHF

Cucumbers  EF

Yellow Beans  PF

Blueberries  JC IPM

Carrots  JC

Corn  JC IPM

 

Small

Zucchini & Yellow Squash HHF

Red Choy  HHF

Mizuna  HHF

Salad Greens  HHF

Mild Mustard Mix HHF

Cucumbers  EF

Yellow Beans  PF

Carrots  JC

Corn  JC IPM

Peppers  HHF

 

 

 

 

 

Heavens Harvest Farm  HHF

Enterprise Farm  EF

Plainville Farm PF

Joe Czajkowski  JC

 

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

 

m

Mizuna - picked this morning!

 

Mizuna - A Japanese mustard green makes a perfect substitute for chard or kale. 

 

 

rc

Red Bok Choy