Heavens Harvest Farm Newsletter    

 


             
                       PRODUCE                       

 

LARGE 

Chioggia Beets  LM

Grape Tomatoes  LM

Dill  LM

Green Chard  LM

Oranges  ENG

Carrots  JC

Green Cabbage  LM

Green leaf Lettuce  LM

Escarole  LM

Dino Kale  LM

Bok Choy  LM

Jalapenos  LM

Fennel Bulbs  LM

 

MEDIUM

Chioggia Beets LM

Grape Tomatoes  LM

Dill  LM

Green Chard  LM

Oranges  ENG

Carrots  JC

Green Cabbage  LM

Escarole  LM

Bok Choy  LM

Jalapenos  LM

 

SMALL

Chioggia Beets  LM

Grape Tomatoes  LM

Dill  LM

Green Chard  LM

Oranges  ENG

Carrots  JC

Green Leaf Lettuce  LM

           Dino Kale  LM            
                    FARMS                       

                       

 

 Lady Moon  LM

Eagles Nest Grove  ENG

Joe Czaikowski  JC

 

 

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

   Chioggia Beets  

  

 

The Chioggia beet AKA Candy Stripe and Bull's Eye beet can be roasted, steamed or braised. Roasting the beet will bring out the most flavor. Chioggia beets can be served cold or hot. They are a great salad beet, whether served alongside greens or as the main ingredient.  

 

 

 

Beet Salad!

 

 

 

  • 3 medium beets, sliced 1/16th to 1/8th inch thick (love your mandolin) 
  • 1 orange, zested and then supremed, juices reserved
  • � cup roasted or steamed edamame 
  • 2 oz. soft goat cheese 
  • 2 T. extra virgin olive oil 
  • 1 T. Lemon juice 
  • salt and pepper

    • Whisk the reserved orange juice, lemon juice and a pinch of salt together until salt dissolves. Continue to whisk while drizzling in olive oil.

    Toss beets with dressing.

    Arrange all of the remaining ingredients on a platter and top with extra dressing and fresh black pepper as desired. Eat.

     

     

                                       

     

     

     

     

     

                        Escarole                                   

     

     

    Escarole has broad, slightly curly, pale green leaves with a nutty, bitter taste. The fleshy, dark, outer leaves are more bitter than the lighter, inner leaves. Escarole has a crunchy, crisp texture and holds its shape when cooked.  

     

    Escarole is mildly bitter and adds texture to both cooked and raw dishes. Combine chopped, fresh escarole with sliced peaches and goat cheese, then dress the salad with a vinaigrette. Quick pickle red onions and toss them with finely chopped escarole for a fresh side salad. Saute chopped escarole with fried garlic, then top with chopped dates and shavings of pecorino cheese. Add escarole to white bean soup, and cook until just wilted. Escarole will keep, refrigerated, for up to a week.  

     

     

    Pasta With Escarole

     

    Ingredients
    • Kosher salt
    • 12 ounces gemelli, fusilli or spaghetti
    • 1 head escarole, roughly chopped
    • 1 tablespoon pine nuts
    • 2 tablespoons extra-virgin olive oil, plus more for drizzling
    • 2 tablespoons breadcrumbs
    • Freshly ground pepper
    • 1/4 pound pancetta, cut into thin strips
    • 2 cloves garlic, thinly sliced
    • 1 jalapeno pepper, thinly sliced (remove seeds for less heat)
    • 2 tablespoons grated parmesan cheese

     

    Directions

    Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.

    Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.

    Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.

    Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.

     

     

     

     

     

     

     

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      From my seat at the computer it looks beautiful outside but it is 23 degrees and quite chilly! Underneath the layer of snow in the yard is still yet another layer of ice! We need a little extra patience this time of year to wait quietly for the snow to melt so we can get out in the fields! Spring is here but it sure doesn't feel like it yet...

     

    We hope you enjoyed your first week of deliveries. This week we have some beautiful produce coming your way!  Please check out the recipes below...chosen specifically to aid you in using your goodies in new and different ways! Yum!

                         

      
    This resonates with me because each week during the spring and summer, as I walk around the farm with my little girl I marvel (and I'm hoping she will begin to) at the amazing growth from week to week in the plants around the farm. It truly is a miracle each time a seed grows into a plant and then starts to produce it's fruit! What an awesome thing to be around. It is our joy to then share it with as many as possible. Thank you for supporting us at the farm and joining us in our quest for a healthy lifestyle by eating fresh organic food!
      
    Little seedlings popped up in the greenhouse!

    Blessings to you and yours this week
      
    -Sarah, Ashley, Ethel & the farm family
      
      
      
      
    Recipes of the week
                           
      
    Quinoa with Swiss chard and grape tomatoes
     
    1 bunch organic Swiss chard 
    2 large cloves of garlic, peeled and thinly sliced
    A pinch of dried red chili flakes
    � teaspoon kosher salt

    8 oz cherry tomatoes
    1 teaspoon unsulfered molasses or brown sugar
    1 teaspoon harissa paste
    1 teaspoon balsamic vinegar
    � tablespoon extra virgin olive oil
    � teaspoon kosher salt

    1 cup tri-color quinoa
    � teaspoon kosher salt
    1 tablespoon red wine vinegar
    1 tablespoon extra virgin olive oil

    1.Preheat the oven to 400� F.

    2.Cut the grape tomatoes into half and toss them with the molasses or brown sugar, harissa paste, balsamic vinegar, � tablespoon extra virgin olive oil and � teaspoon kosher salt. Lay them out in a single layer on a baking sheet and roast in the middle rack of the oven for 15 to 20 minutes till the tomatoes have started to shrivel and caramelize around the edges.
    3.Wash the quinoa in a couple of changes of water to remove the bitter outer coating. In a 3 quart saucepan, add the 2 cups of water and � teaspoon kosher salt to the quinoa and bring it to a boil. Reduce the heat to simmer and cook covered for 15 minutes. Turn off the heat and fluff with a fork.
    4.While the quinoa and tomatoes are cooking, separate the chard leaves from the stems. Chop the stems into � inch pieces and chop the leaves into strips. (The best way is to roll the leaves into cigars and slice them.) In another saut� pan, heat 1 tablespoon extra virgin olive oil over low heat and add the sliced garlic and the dried red chilis. Once the garlic is beginning to brown add the chopped chard stems and increase the heat to medium. Saut� for a couple of minutes and add the leaves and � teaspoon kosher salt. Continue to cook for another 5 minutes till the leaves are all wilted and the stems are cooked.
    5.Remove from the pan and add the cooked chard and roasted grape tomatoes to the warm quinoa. (Can be served cold a well). Toss lightly. Dress with the red wine vinegar and a drizzle of the extra virgin olive oil.
     

     

    Cabbage Slaw With Dill

     

    ingredients

    1 head green cabbage, thinly sliced
    1/2 cup chopped fresh dill
    2 tablespoons mayonnaise
    1/4 cup apple cider vinegar
    1/2 teaspoon kosher salt
    1/2 teaspoon fresh ground black pepper

    instructions

    Thinly slice the cabbage and onion and combine the slices in a large bowl. Chop the dill and add it, along with the rest of the ingredients, to the bowl. Toss to combine everything well. Add more salt and pepper to taste.

     

     

    Kale & Onion Pizza

      

     

     

    1 onion, finely sliced
    small handful kale, finely sliced
    1 quantity pizza dough 
    handful fresh mozzarella, torn
    handful grated parmesan

    1. Preheat oven on its highest setting and place a pizza stone on the floor of your oven.

    2. Cook onion in a little oil on a medium heat until soft but not browned.

    3. Add kale and cook, stirring occasionally until the kale is wilted. Season.

    4. Roll out pizza dough. Scatter over the kale and onion mixture. Top with both cheeses.

    5. Bake for 5-10 minutes or until the dough is cooked and the cheese melted.

     

    Note: the image above also has some pork sausage on the pizza... it's equally good without!