Early Bird Special 2014 -
10% discount for prepaid summer 2014 shares!
Offer ends 1/10/14
 
Please help us as we get ready to plan for 2014 by signing up for your summer share early. This enables us to buy seed and any other materials we may need to get started, as well as to support our full time employees during the winter.
  
 
  
One of the reasons I love New England is because of the changing seasons and this statement really makes me stop and appreciate all that each season brings. Winter is the time for us farmers to plan, relax, be with family, catch up on projects around the farm and sleep!
  
We are all experiencing the typical back and forth weather patterns that we see here in New England. But when it goes from 7 below to 55  like it is today I am still a little shocked that it can change so drastically and so quickly!
  
We still have room for members in the final 3 weeks of Winter 1 as well as room for membership in our Winter 2 coming up 3 weeks from now.
  
Please go to farmigo to reserve your spot today and spread the word!
  
Thank you for supporting us at Heavens Harvest Farm
  
Blessings to you
  
-Sarah, Ashley, Ethel & the farm family
  
Recipes of the week

 

Mashed Potato and Kale Cakes


INGREDIENTS

  • 2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
  • 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
  • 1/2 pound bacon, diced medium
  • 2 tablespoons unsalted butter

 

DIRECTIONS

  1. STEP 1

    In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.

  2. STEP 2

    In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.

  3. STEP 3

    Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

 

Carrot, Sweet Onion, and Avocado on Crunchy Bread with Pumpkin Seeds


 

INGREDIENTS

  • 1/2 teaspoon whole coriander seeds, toasted
  • 2 1/2 ounces sweet onion, such as Vidalia, very thinly shaved on a mandoline (3/4 cup)
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon raw (hulled) pumpkin seeds
  • 3/4 teaspoon coarse salt, divided
  • 2 slices seeded multigrain bread
  • 1/2 teaspoon finely grated limezest, plus 1 1/2 tablespoons lime juice
  • 1 large carrot, thinly shaved with a peeler (1 3/4 cup)
  • 1/4 cup fresh basil leaves, torn if large
  • 1/2 large Hass avocado, sliced (4 ounces sliced avocado flesh)

COOK'S NOTE

Slicing Safely
When shaving with a mandoline, the trick is to use the protective guard at the right time. As the piece of produce gets smaller and your fingers draw nearer the blade, firmly press the teeth of the guard into the vegetable, making sure it's secure. Keep a good grip on the mandoline at all times.

DIRECTIONS

  1. STEP 1

    Coarsely grind coriander seeds in a spice grinder or a mortar and pestle. Place onion in a bowl of ice water for 5 minutes. Drain, then let dry on paper towels in refrigerator.

  2. STEP 2

    Meanwhile, heat 1 teaspoon oil in a small saucepan until hot. Addpumpkin seeds, and cook, swirling pan constantly, until plumped and toasted, 2 to 3 minutes. Drain on paper towels, and season with 1/4 teaspoon salt. (Pumpkin seeds can be prepared 1 day ahead.)

  3. STEP 3

    Heat a large nonstick saute pan or skillet over medium heat. Brush both sides of bread slices with 1 teaspoon oil total. Toast bread in skillet until brown, 1 to 2 minutes per side.

  4. STEP 4

    Whisk together lime zest and juice with remaining teaspoon oil. Add onion, carrot, basil, half the coriander, and 1/4 teaspoon salt, and toss well. Top each slice of bread with half the avocado, and season with remaining 1/4 teaspoon salt and remaining coriander. Top with salad and pumpkin seeds.

 

Mustard Greens Salad with Anchovy Croutons


 

INGREDIENTS

  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 3 oil-packed anchovies, chopped
  • garlic cloves, minced
  • 4 slices (1/4-inch-thick) rustic bread, each sliced into 3 or 4 strips
  • 6 cups mustard greens, stems removed, torn into 2-inch pieces
  • 3 tablespoons fresh lemon juice
  • Coarse salt and freshly ground pepper

DIRECTIONS

  1. STEP 1

    Preheat oven to 400 degrees. Heat 1/4 cup plus 2 tablespoons oil in a small saucepan over low heat. Cookanchovies and garlic until anchovies are broken up and garlic is pale golden, 12 to 15 minutes. Pour mixture into a large bowl.

  2. STEP 2

    Meanwhile, toast bread on a rimmed baking sheet until golden brown, 8 to 10 minutes. Add to bowl with anchovy oil, and toss to coat.

  3. STEP 3

    Add mustard greens, lemon juice, and remaining tablespoon oil to bowl, and toss to coat. Season with salt and pepper. Let stand for 5 minutes before serving.

 

Grapefruit Upside-Down Cake


 

DIRECTIONS

  1. STEP 1

    Preheat oven to 350 degrees. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly over the melted butter.

  2. STEP 2

    With a sharp knife, peel thegrapefruit, removing all pith, and slice. Arrange the slices to cover the bottom of the pan.

  3. STEP 3

    In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated sugar and remaining 1/4 cup brown sugar; beat until well combined. Beat ineggs one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.

  4. STEP 4

    Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature, with whipped cream if desired. 

     

     

    INGREDIENTS

    • 10 tablespoons (1 1/4 sticks) unsalted butter
    • 3/4 cup packed light-brown sugar
    • 2 small pink grapefruit
    • 1 1/2 cups flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon ground ginger
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon ground allspice
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup milk
    • Whipped cream, (optional)

    desired.

     

 

 

 

In This Issue
Recipes of the week
Produce
 
Produce

Large
Russet Potatoes  EF
Grapefruit  SO
Romaine  LM
Baby Bok Choy  LM
Cabbage  RF
Mustard Greens  LM
Kale  LM
Carrots  JC
Avocados  HF
Watermelon Radish RF

Medium
Russet Potatoes  EF
Grapefruit SO
Mustard Greens  LM
Cabbage  RF
Carrots  JC
Baby Bok Choy  LM
Red Kale  LM
Avocados   HF 
Watermelon Radish RF
 
 Small
Russet Potatoes  EF
Grapefruit  SO
Mustard Greens  LM
Cabbage  RF
Carrots  JC
Avocado  HF
Oranges  ENG
 
 
For all shares - Farm Pick
You may receive one of the following items:
 
Apples HBO
Green Beans  LM
Peppers  LM
Onions  JC
Winter Squash  JC
  
Farms
 
  
Enterprise Farm  EF
Spooners Organics  SO
  Lady Moon  LM
Riverland Farm  RF
Joe Czaikowski  JC
Honey Bee Orchards  HBO
Eagles Nest Grove  ENG
  
  
Due to availability all shares may not have the exact same contents.