Heavens Harvest Farm NewsletterDecember 9,2013
                            snow
In This Issue
Produce
Recipes of the week

Produce

 

Large

Cabbage  RF

Turnips  HHF

Potatoes  AF

Carrots  JC

Bagged Kale  HHF

Swiss Chard  LM

Romaine Lettuce  LM

Oranges  ENG

Apples  HBO IPM

Acorn Squash  HHF

Onions  JC

Avocado  HSF

 

Medium

                  Kohlrabi  HHF

Cabbage  RF

Turnips  HHF

Potatoes  AF

Carrots  JC

Onions  JC

Romaine Lettuce  LM

Swiss Chard  LM

Oranges  ENG

Apples  HBO IPM

Avocado  HSF

 

 

Small

Cabbage  RF

Potatoes  AF

Turnips  HHF

Romaine Lettuce  LM

Swiss Chard  LM

Acorn Squash  HHF

Oranges  ENG

Apples  HBO IPM

Avocado  HSF

 

Farms

 

Heavens Harvest Farm HHF

Riverland Farm  RF

Atlas Farm AF

Joe Czaikowski  JC

Honey Bee Orchards  HBO IPM

Eagles Nest Grove ENG

Homestead Farms  HF

Lady Moon Farms  LM

 

 

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

 

 

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Greetings

 

 

 

Our hope is to support as many families as possible in the quest for a healthy lifestyle. We strongly believe that what you eat directly affects your physical, mental and emotional health. It is our joy to share fresh, organic, clean food with you.  We hope to encourage each of our members to spread the wealth of knowledge of healthy living with those you come in contact with.

 

Check out the recipes below for some new and interesting ways to use the goodies you will receive this week!

 

We still have room for more members in our winter 1 session. Please continue to spread the word.

 

Thank you for supporting Heavens Harvest Farm

 

peace

 

-Sarah, Ashley, Ethel & the farm family

Recipes of the week

 

 
Sauteed Swiss Chard with Orange
 
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 bunches Swiss chard (large stems removed), leaves cut into 1-inch strips
  • Zest from 1 orange, cut into wide strips, plus juice
  • Coarse salt and ground pepper
Directions
  1. Step 1

    In a large skillet, heat oil over medium-high. Add Swiss chard and orange zest. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the orange; toss to coat.

 

Vanilla and Cardamom-Glazed Acorn Squash Rings

 

Ingredients

  • 2 small acorn squash
  • 4 tablespoons unsalted butter
  • 11/2 tablespoons pure maple syrup
  • 2 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon plus a pinch ground cardamom
  • Coarse salt
Directions
  1. Step 1

    Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.

  2. Step 2

    Using a large, sharp knife, halve squash lengthwise (through the stem end and the pointy end). Using a spoon, scrape out seeds and fibers. Place each half, cut side down, on a cutting board; slice off about 3/4 inch from each end and discard. Slice squash crosswise into 1/2-inch-thick half-rings. If desired, trim away any remaining fibers by running a paring knife around the inside of each half-ring. Place in an even layer on prepared baking sheet.

  3. Step 3

    Melt butter in a small saucepan over low heat. Remove pan from heat and add maple syrup, vanilla, and cardamom; stir to combine. Using a pastry brush, lightly brush squash pieces with a little less than half the butter mixture; season with salt. Turn and brush with remaining butter mixture, reserving a tablespoon. Season lightly with salt.

  4. Step 4

    Transfer to oven and roast for 12 minutes; rotate baking sheet. Using tongs, turn squash and continue to roast until browned and tender, 10 to 12 minutes more. Remove from oven and turn, using tongs, so that darker side is facing up.

  5. Step 5

    Reheat remaining tablespoon butter mixture over low heat; brush over squash and serve.

Tuna, Avocado, and Romaine Salad

 

Ingredients

  • 1/3 cup olive oil
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 cans (6 ounces) tuna, packed in oil
  • 1 large head romaine lettuce, chopped
  • 1 bunch radishes, trimmed and sliced
  • 1 avocado, peeled, pitted, and sliced
Directions
  1. Step 1

    In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.

  2. Step 2

    In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.

  3. Step 3

    Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.

 

 

Garlic-Turnip Mashed Potatoes

 

Ingredients

  • 4 large potatoes, peeled and cut into 2-inch pieces
  • 2 turnips, peeled and cut into 2-inch pieces
  • 6 cloves garlic, peeled
  • Half-and-half
  • 1 large egg
  • 2 tablespoons unsalted butter
  • Pinch of freshly ground nutmeg
  • Coarse salt and freshly ground black pepper
Cook's Note
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Directions
  1. Step 1

    Place potatoes, turnips, and garlic in a medium saucepan; add enough half-and-half to cover. Place over medium high heat and cook until vegetables are easily pierced with the tip of a knife, 10 to 15 minutes. Drain, reserving cooking liquid.

  2. Step 2

    Return vegetables to saucepan and add egg, butter, and 1/4 cup cooking liquid. Using a potato masher, mash until smooth, adding more cooking liquid as necessary. Season with nutmeg, salt, and pepper and serve immediately.