Heavens Harvest Farm April 2, 2012
In This Issue
Farm News

 

 

What are Pea Shoots?

 

Pea shoots are the choice leaves and tendrils of pea plants. Shoots are typically harvested from snow pea vines, although they can be from any type of garden pea.

 

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Add to stir-fry, salads, soups or  sandwiches!

 

 

Produce 
 
 
Large
Celery  BF
Cabbage  BF
Collards  BF
Broccoli  BF
Eggplants  LMF
Red Leaf Lettuce  LMF
Curly Parsley  LMF
Yellow Squash  LMF
Zucchini  LMF
Dandelion  LMF
Red Potatoes  DR
Mushrooms  PG
Barley  FSF
Pea Shoots  JC Organic
 
 Medium
 Kale  BF
Collards  BF
Broccoli  BF
Red Leaf Lettuce  LMF
Curly Parley  LMF
Yellow Squash  LMF
Zucchini  LMF
Red Potatoes  DR
Mushrooms  PG
Barley  FSF
 
Small
Collards  BF
Eggplant  LMF
Red Leaf Lettuce  LMF
Curly Parsley  LMF
Zucchini LMF
Grape Tomatoes  LMF
Red Potatoes  DR
Barley  FSF
 
Bryson Farm  BF
Lady Moon Farm  LMF
Deep Root  DR
Phillips Gourmet  PG
Four Star Farm  FSF
Joe Czajkowski  JC
 
 
Due to availability not all shares will have the exact same contents. 
 
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Greetings!

 

Greetings on this beautiful, windy, spring day!

 

We are excited to be bringing you barley this week from Four Star Farm in Northfield Ma.  Please check out the recipe below and share yours on our facebook page!

 

Summer is not far away and as we are getting the fields ready and filling up the greenhouses, we look forward to harvesting beautiful vegetables and fruits to share with you and yours! We can't wait for sunny days and warm nights!

 

Sign up today for our summer share! 

 

As always we are so grateful for our past and present members, for your partnership with us and your support as we continue working to bring you fresh, local, organic produce!

 

Many blessings to you

 

-Ashley, Ethel and the farm family

 

 
Farm News! 

 

 

nut

 

Our very first nut trees have been planted this morning!

Recipes of the week! 

 

 

 

Lemony Zucchini Bruschetta 

 

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Ingredients
  • 2 medium zucchini, thinly sliced lengthwise using a vegetable peeler or mandoline
  • 1 lemon
  • Coarse salt and ground pepper
  • 4 slices crusty bread, 1/2 inch thick
  • Extra-virgin olive oil, for drizzling
  • 1 or 2 wide shavings Parmesan
Directions
  1. In a medium bowl, toss together zucchini and zest and juice from 1 lemon; season with coarse salt and ground pepper. Cover with plastic wrap and marinate at room temperature until zucchini is softened, about 30 minutes.
  2. Heat broiler, with rack in top position. On a rimmed baking sheet, place 4 slices crusty bread, 1/2 inch thick, in a single layer. Drizzle extra-virgin olive oil over each slice. Broil until browned around edges and tops are toasted, 2 minutes, rotating sheet frequently. To serve, divide zucchini among toasts, cutting bruschetta in half if desired. Top each with 1 or 2 wide shavings Parmesan and a drizzle of oil

 

 

Barley Salad with Parsley

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 Ingredients
  • 1 1/2 cups pearl barley
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely chopped shallots (about 1 medium)
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup roughly chopped fresh parsley.
Directions
  1. Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.

  2. Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

  3. Stir in barley and parsley. Serve warm