| Produce | | |
Large
Cider HBO IPM
Apples HBO IPM
Potatoes AF
Carrots JC
Radishes HHF
Broccoli rabe HHF
Kohlrabi HHF
Arugula HHF
Salad mix HHF
PAC choi HHF
Swiss chard HHF
Kale HHF
Medium
Cider HBO IPM
Apples HBO IPM
Potatoes AF
Winter squash JC
Carrots JC
Radish HHF
Lettuce HHF
Kale HHF
Turnips HHF
Small
Apples HBO IPM
Potatoes AF
Hakurei turnips HHF
Kale HHF
Winter squash JC
Onions HHF
Lettuce HHF
Baby beets or kohlrabi HHF
Carrots JC
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| Farms | | |
Heavens Harvest Farm HHF
Atlas Farm AF
Joe Czaikowski JC
Honey Bee Orchards HBO IPM
Due to availability all shares may not have the exact same contents.
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| Fall Week 9 November 18, 2013 | | |
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Greetings!
We are grateful for this time of year, as things slow down on the farm and we can sit back, take a deep breathe, and really take in all that has happened since the early spring. What a season we have had! From spring to now the end of fall. From my point of view, this has been probably the most successful season we have ever had. Because of the intensely thoughtful planning that Joshua did we were able to go weeks where the only product we needed to bring in from another farm was one item - fruit. What a blessing that was!
On another note, I know I can speak for the entire farm family and say how thankful we are for Ashley's recovery from his 6 week long stay in the hospital with the effects of bi-lateral pulmonary embolisms. Throughout the summer and even into the fall, slowly and sometimes painfully he was able to begin walking and taking care of himself and start to work again.
We will never forget what Joshua did during this time to manage the farm as well as lead the family through the ordeal. I am especially thankful for my husband Stephen and his support to the family during this time and his dedication to the farm.
A view of my morning walk with my daughter today. It was so beautiful, with a warm breeze and clear sky...
This is the final week of our Fall share 2013 deliveries. Thank you so much for partnering with us these last 9 weeks. We hope you have enjoyed seeing what was in your box each week.
Next week is our Thanksgiving box deliveries. If you would like to participate please email the farm no later than Wednesday of this week. We don't want anyone to miss this opportunity because it is a beautiful box full of fresh organic produce to get you through your thanksgiving day meal. Email us at [email protected]
Winter share deliveries begin the week following our thanksgiving delivery. Please consider joining us for our winter season. Farmigo is just a click away! To sign up for Winter 1 click on the link below.
We hope you enjoy your Thanksgiving Holiday with your family and friends. Many blessings to you.
-Sarah, Ashley, Ethel & the farm family
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Recipes of the week
Potato-and-Turnip Gratin
Ingredients
- 1 to 2 tablespoons unsalted butter (optional), plus more for baking dish
- 1 1/2 cups heavy cream, plus more if needed
- 3 sprigs robust herbs such as thyme or sage
- 2 pounds (total) potatoes, preferably russets, and turnips, peeled and thinly sliced
- Coarse salt and freshly ground pepper
- Step 1
Infuse liquid: Heat oven to 375 degrees, and butter a 2 1/2-quart oval gratin dish or 9-by-13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain through a fine sieve and discard solids.
- Step 2
Assemble: Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter, if using. Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.
- Step 3
Bake: Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.
Apple and Kale Saute
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, halved and sliced
- 2 medium apples, cored and cut into bite-size pieces
- 2 teaspoons apple cider vinegar
- Fine sea salt and freshly ground black pepper, to taste
- 1 bunch kale, well rinsed
Method:
Heat oil in a large saut� pan with a lid over medium heat. Add onion and cook, stirring occasionally until tender, about 4 minutes. Add apples, vinegar and salt and pepper; cover and cook until apples are just tender, 3 to 4 minutes more.
Meanwhile, remove and discard tough stems from kale. Gather a few leaves at a time, roll together like a cigar and slice into thin ribbons. Add kale to pan, stir and cook, covered, until kale is tender, about 3 minutes longer.
Crisp Salad
Ingredients
- 2 heads lettuce, leaves separated
- 3 mediumcarrots, thinly peeled
- 8 ounces radishes, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Directions- Step 1
Put lettuce, carrots, radishes, and onion in a salad bowl. Just before serving, lightly drizzle with oil. Add vinegar, salt, and pepper, and toss to combine.
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Farm News
Below is an actual list from a winter share week from last winter - January 2013. YUM!!!
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Large
Greenleaf Lettuce LM
Romaine Lettuce LM
Baby Bok Choi LM
Grape Tomatoes LM
Plum Tomatoes LM
Bell Peppers LM
Broccoli BF
Cabbage PF IPM
Gill Feather Turnips EF
Rainbow Carrots AF
Avocados HF
Grapefruit SO
Green Beans BF
Oranges ENG
Onions JC IPM
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Medium
Greenleaf Lettuce LM
Baby Bok Choi LM
Grape Tomatoes LM
Bell Peppers LM
Broccoli BF
Cabbage PF IPM
Gill Feather Turnips EF
Grapefruit So
Green Beans BF
Oranges ENG
Onions JC IPM
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Small
Greenleaf Letuce LM
Plum Tomatoes LM
Bell Peppers LM
Broccoli BF
Collards BF
Rainbow Carrots AF
Apples HBO IPM
Grapefruit So
Oranges ENG
Onions JC IPM
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Please Join us for our Winter Share.
Go to Farmigo to reserve your spot today!
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