Heavens Harvest Farm NewsletterJuly 30, 2012
 z5
Greetings!
We at the farm would like you to know how important it is for us that you receive the very best that we can provide.  Our produce has been certified organic since 1994.  As such we are absolutely certain of the nutritional value and safety regarding our produce that we provide for you each week. 
 
There are however, circumstances regarding insect pressure and weather that we have little control over and don't feel that we should throw away perfectly edible produce that may not be the "perfect"  grocery store vegetable.  We in America throw away between 35% -50% of edible food because of imperfections that have nothing to do with food value or edibility. 
We are mindful that we do make human mistakes in allowing produce into the box that shouldn't be there.  We ask you to let us know before a number of weeks go by and preferably with a picture as some of our kindhearted CSA members have done so this week.  Please be aware that we value your partnership and also our commitment to using all edible food that we produce here on the farm.
Please let us know your thoughts.
Blessings,
-Ashley, Ethel & the farm family
 ts
 po
 sdfgsdfg 
In This Issue
Farm News
Recipes of the week!
Produce
Kohlrabi Recipe for Full shares members

Farm News! 

 

Our workers have been harvesting vegetables since 5:30 A.M. and we are so excited about the beautiful produce that we are able to pack up for you today!!!

 

Enjoy!

 

to
Field Tomatoes are in!

 

t
Cherry Tomatoes for everyone!

  

 

egggggg
Beautiful Eggplant and Hot Peppers!

 

 

 

Recipes of the week! 

 

Whole Wheat Pasta with Roasted Eggplant and Tomatoes
Ingredients


egg  
  • 1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces
  • 1 large onion, halved and cut into 1/2-inch wedges
  • 2 pints (4 cups) cherry tomatoes
  • Coarse salt and ground pepper
  • 1/4 cup olive oil
  • 3/4 pound whole-wheat penne, (or other short, tubular pasta)
  • 1/4 cup sliced, pitted Kalamata or oil-cured black olives
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
Directions
  1. Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
  2. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
  3. Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.

 

 

STIR FRY BEEF WITH GREEN PEPPER

 


Read more about it at www.cooks.com/rec/view/0,1827,153175-254197,00.html
Content Copyright � 2012 Cooks.com - All rights reserved.

2 lb. sirloin, cut into 1/2 x 2 inch strips
2 tbsp. rice wine (or sherry)
2 tbsp. sugar
2 tbsp. soy sauce
1/2 tsp. salt
2 med. sized green peppers (or 1 green, 1 red pepper), sliced thin
2 tbsp. cornstarch dissolved in 4 tbsp. water
1/4 c. vegetable oil

Marinate beef in rice wine, sugar and soy sauce (1 hour to overnight). Heat oil, add beef and stir fry until no longer pink. Transfer to dish. Stir fry pepper in remaining oil for 2 minutes, return beef to skillet and cook 2 more minutes. Add cornstarch dissolved in water, mix to coat beef, stir 2 minutes. Transfer to serving dish.

 

Summer Squash Bake

 

 

Ingredients

  • 1 large summer squash or zucchini, sliced 1/4-inch thick
  • 1/4 cup butter, cut into small chunks
  • 1/4 cup grated Parmesan cheese
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.
  3. Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.

 

 
Crunchy Kohlrabi Salad
 
 
asdf  
 

                        Ingredients

      1 large Kohlrabi bulb or 2-3 small bulbs
      1 large carrot, well washed
      1-2 scallions
      2 jalapenos
      3-4 small sprays of cilantro, yielding 1-2 tbsp minced
      1/2 tsp black mustard seeds
      1/2 tsp cumin seeds
      1 large lemon
       
       
    Directions
    Trim off the tough ends and any remaining leaves/branchlets of the kohlrabi. Using a paring knife or good quality vegetable peeler, peel the outer skin of the kohlrabi until the white flesh is revealed.  Cut the bulb into julienned strips or other small, even-sized pieces. Place in a large bowl.
     
    Slice the carrot into thin disks and add to the bowl.
    Trim the scallion and cut into quarters lengthwise then mince finely. Add to the bowl.
    Mince the jalapenos, leaving as much or as little of the seeds/membrane as you desire (the more you leave, the spicier it will be). Add to the bowl.
    Mince the cilantro and add to the bowl.

    In a small, dry pan, heat the mustard seeds and cumin seeds over medium-low heat, until they become aromatic, browning slightly and the mustard seeds begin to pop. Remove from heat and add to the salad.
    Juice 1 lemon, removing the seeds and then pour the juice over the salad.

    Toss the salad well to blend, then cover and chill for at least 1 hour before serving. Make sure to re-toss the salad right before serving.

Produce 

 

Large

Romaine Lettuce  HHF

Slicing Cuckes  HHF

Pickling/lemon cukes  HHF

Farm Pick - Squash  HHF

Eggplant  HHF

Bell Peppers  HHF

Assorted Hot Peppers HHF

Mizuna  HHF

Swiss Chard  HHF

Scallions  HHF

Kohlrabi  HHF

Cherry Tomatoes  HHF

Large Tomatoes  HHF

Corn  WF IPM

Peaches  JC IPM

Green Beans  PF

Blueberries  JC IPM

 

Medium

Romaine Lettuce  HHF

Potatoes  HHF

Slicing Cucumbers  HHF

Pickling/lemon Cukes HHF

Farm Pick - Squash  HHF

Eggplant  HHF

Bell Pepper  HHF

Assorted Hot Peppers HHF

Mizuna  HHF

Escarole  HHF

Peaches  JC  IPM

 

 Small

Slicing Cucumbers  HHF

Pickling/lemon Cukes HHF

Farm Pick - Squash  HHF

Bell Pepper  HHF

Assorted Hot Peppers HHF

Tat Soi  HHF

Cut Lettuce  HHF

Carrots  HHF

Peaches  JC IPM

 

 

Heavens Harvest Farm HHF

Joe Czajkowski  JC

Plainville Farm  PF

 

 

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

 

 

 

Kohlrabi

kohlrabi
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter.