Greetings!
The farm cat above is patiently waiting for spring, however we the farm family are getting antsy as we have finished plans for what will be planted where and are finishing the maintenance on the tractors.
There are only 2 weeks left of the winter season deliveries. Spring shares start the week of March 19th! The form is up on the website. Please sign up asap as we need to plan for how much we will plant.
Thank you so much for your partnership as we strive to bring you and yours a wide variety of fresh organic produce week after week.
Many blessings, -Ashley, Ethel and the farm family
Please join us for our 10 week Spring Share! Send your form, payment and a confirming email to the farm to reserve a spot today! Heavens Harvest Farm 965 Oakham Road P.O. Box 212 Newbraintree MA 01531 Call Ashley with any questions - 508-867-9577 |
Farm News
This is the site for our new storage building! We tore down an old barn and will be putting up a building similar to a medium sized greehouse with a white vinyl cover. This will be the place for things like boxes and tools to make space in the packing building.
Baby broccoli and cabbage in the greenhouse! We can't wait for spring!
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Green Smoothie
Ingredients
- 1 banana, thickly sliced, frozen
- 2 cups chopped kale
- 1 tablespoon flax seed meal (optional)
- 1 tablespoon coconut oil (optional)
- 1/4 cup milk
- 1/3 cup orange juice
Directions
- Place the banana, kale, flax seed meal, and coconut oil into a blender, pour in the milk and orange juice. Cover, and puree until smooth; serve.
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Summer Squash Ribbons
Ingredients
- 1 1/2 lbs yellow squash
- 1 shallot, very thinly sliced (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons white wine vinegar
- Salt and freshly ground black pepper
- 1/4 cup chiffonade of basil
- 1/4 cup toasted pine nuts
- 2 ounces goat cheese
Directions
Trim the ends off the squash and, using a mandoline, vegetable peeler, or knife, cut the squash lengthwise into very thin strips.
Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes.
Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine.
Transfer to a serving dish(es) and crumble goat cheese on top. Serve immediately. |