Heavens Harvest Farm Newsletter

March 5, 2013

Greetings!

It is week 6 of 7 of our winter shares.  We hope you enjoy opening your box this week as there are some beautiful, fresh goodies coming to you!
We start our spring shares 2 weeks from today! Spring shares will be delivered on Wednesdays, with no deliveries the week of April 15th. We still have room and are in need of more spring members. Please consider signing up. You will not be disappointed. 

We are interested in starting new sites and are looking for members to become site hosts. Please contact the farm if you would like more information.

Our apologies to the small share members for the poor quality of the peeled butternut that was in last week's share. It broke down much quicker than we anticipated. This week you will be receiving a Delicata squash as well as a butternut, enjoy!
 
Thank you so much for your continued partnership. Many blessings.

-Ashley, Ethel & the farm family
  
Recipes of the week 
 
Potato Salad with Capers and Celery
 
Ingredients
  • 2 1/2 pounds  potatoes, quartered or halved, depending on size
  • Coarse salt
  • Olive Oil
  • 3 tablespoons caper
  • 1 bunch celery and greens, chopped
  • 1/2 medium  onion, finely chopped
  • 1 lemon, zested and juiced
  • 2 tablespoons red wine vinegar
Directions

Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12 to15 minutes.

 

Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of extra-virgin olive oil to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.

 
  
Delicata Delish
  
  delicata
  
Ingredients:
1 medium delicata squash, halved
lengthwise and seeded
3 tablespoons butter, divided
salt and pepper to taste
1 cup uncooked quinoa
2 cups water
2 shallots, chopped
1 clove garlic, minced
1/3 cup pine nuts
 
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
3.Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
4.Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
5.Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.
  
  
  
 Farm News
Plastic was delivered yesterday so we can begin repairing the main greenhouse. We are cleaning out trays and ordering seed and will be starting the seeding process in the next 2 weeks.  We love this time of year as we anticipate the longer and warmer days to come.


Produce

 

Large

Red Leaf Lettuce  LM

Baby Bok Choy  LM

Grape Tomatoes  LM

Celery  BF

Butternut Squash  PF

Potatoes  PF

Eggplant  LM

Oranges  EN

Carrots  JC

White Mushrooms PG

Shallots  PF

Collards  LM

Onion  JC

Cider  HBO

 

Medium

Red Leaf Lettuce  LM

Baby Bok Choy  LM

Grape Tomatoes  LM

Celery  BF

Delicata Squash  PF

Butternut Squash  PF

Potatoes  PF

Oranges  EN

White Mushrooms  PG

Shallots  PF

 

Small

Red Leaf Lettuce  LM

Baby Bok Choy  LM

Celery  BF

Delicata Squash  PF

Butternut Squash  PF

Potatoes  PF

Oranges  EN

Baby bella Mushrooms  PG

Shallots

 

 

 



Lady Moon LM
Bryson Farm BF

Plainville Farm PF

Eagles Nest Grove  ENG

Jo Czajkoski  JC

Phillips Gourment PG

Honey Bee Orchards  HBO

 

 

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

 


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