Heavens Harvest Farm Newsletter
Produce

Large
Shallots  PF
Gill Feather Turnips  EF
Napa Cabbage  LM
Peppers  LM
Butternut Squash  PF
Red Chard  LM
Collards  LM
Parsley  LM
Romaine Lettuce  LM 
Apples  HBO
Grapefruit  SO
Farm Pick - Radish  RF

Medium 
Shallots  PF
Gill Feather Turnips  EF
Napa Cabbage  LM
Peppers  LM
Red Chard  LM
Collards  LM
Apples HBO
Grapefruit  SO

Small
Shallots  PF
Gill Feather Turnips  EF
Eggplant  LM
Peppers  LM
Collards  LM
Baby Bok Choy  LM
Apples  HBO
Grapefruit  SO
Farms

 

Plainville Farm  PF

Enterprise Farm EF

Lady Moon  LM
Honey Bee Orchards  HBO

Spooner's Organics  SO

Riverland Farm  RF



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

 

 

Stay Connected!

 

Like us on Facebook

 

 

Gill Feather Turnip

 

 

'Gilfeathers Turnip' leaves have the color and shape of rutabaga, with a good kale-like flavor. The root is shaped like a football rather than a sphere, lacks the purple top of both common turnips and rutabaga, has the color of a white turnip (as opposed to the yellowish flesh of common rutabaga), with a texture and flavor intermediate between the two. When cooked and mashed, the color and texture would mislead many to think of mashed potatoes.

 

 

 

 Due to the impending storm on Wednesday -

Deliveries will be on Thursday this week!

Please plan accordingly.

 

 

 

Within all the complexities of what it means to farm, it is a simple way of life, and we love it.

 

The immediate farm family is composed of Ashley, Ethel, and their three children who are all married and have 4 children amongst them. Both Ashley and Ethel are professional musicians who have taught music privately and in the public school system and have played in orchestras and pits for Broadway shows all over Mass. All three of us children are also musicians who sing and play a variety of instruments. Josh (the farmer) records his own music, I (Sarah) am a church musician and Rachel (the youngest) has always played and sang in local theatre productions but by day is a family nurse practitioner and educator.

 

Our family has always been a busy musical family but we have done this while farming!  Music is a huge part of each of our daily lives (husbands and wives included) but it is farming that is our way of life from Spring to the end of Fall.  And, it is the farm that teaches us how to rely on and enjoy the simple things in life. We love working the land and enjoying the bounty.

 

We are so very thankful for each of you, our members and how you support Heavens Harvest Farm and the families that are involved. We love being able to share the bounty and a little of our lives with you.

 

Peace

-Sarah, Ashley, Ethel & the farm family

 

Recipes of the week 

 

 TURNIP AND APPLE BAKE

 

 

       1 turnip
1 tbsp. butter
1 1/2 c. sliced apples
1/4 c. brown sugar
Pinch of cinnamon

 

Peel, dice and cook turnip. Drain and mash with 1 tablespoon of butter. Toss apples with brown sugar and cinnamon. Arrange layers of apples and turnip in 2 quart greased, casserole, beginning and ending with turnip.

 

TOPPING:

 

1/3 c. flour
1/3 c. brown sugar
2 tbsp. butter

 

Mix together until crumbly; sprinkle on top. Bake at 350 degrees for 1 hour

Mashed Turnips With Crispy Bacon

Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

 

Lemon-Apple Coleslaw 

Ingredients

  • 1 small cabbage, shredded (8 cups)
  • 2 apples, chopped
  • 2 carrots, shredded
  • 1/3 cup mayonnaise
  • 1 tablespoon sugar
  • 2 tablespoons minced onion
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  1. Combine cabbage, apples, and carrots in a large bowl.
  2. Whisk together mayonnaise and next 6 ingredients; toss with cabbage mixture. Cover and chill 1 hour.

 

Fried Collards and Apples 

  

 

Ingredients

 

  • 2 pounds fresh collard greens
  • 1/4 cup vegetable oil
  • 1/2 cup chicken broth
  • 1 teaspoon salt
  • 4 teaspoons apple cider vinegar
  • 1/2 teaspoon dried crushed red pepper
  • 2 Fuji apples, cut into matchsticks

Preparation

  1. Separate collard greens into leaves. Trim and discard tough stalk from center of leaves; stack leaves, and roll up, starting at 1 long side. Cut into 1/4-inch-thick slices; rinse under cold running water. Drain well. Stir-fry collard greens in hot vegetable oil in a large Dutch oven over medium-high heat 2 minutes or until greens begin to wilt. Add chicken broth, salt, vinegar, and dried crushed red pepper; stir-fry 3 minutes or until greens are crisp-tender. Gently stir in apples; cook, stirring often, 2 minutes.

  

 

 Stuffed Green Pepper Casserole

 

 

Ingredients

  • 1 pound sweet or hot Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 2 large green bell peppers, seeded and chopped
  • 1 medium onion, chopped
  • 1 29 ounce can diced tomatoes, with juice
  • 3 15 ounce cans tomato sauce
  • 2 15 ounce cans corn, drained
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons pepper
  • 3 cups cooked white rice
  • 2 cups shredded Cheddar

Preparation

  1. Preheat oven to 350�F. Line a rimmed baking sheet with foil. In a large skillet over medium heat, cook sausage, stirring to break up chunks, until browned, 4 to 5 minutes. Put in bowl; wipe out skillet.
  2. Warm oil in skillet over medium heat. Add bell peppers and onion and cook, stirring, until peppers are just tender, about 15 minutes. Stir in sausage, tomatoes, tomato sauce, corn, garlic powder, salt and pepper. Turn heat to high and bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring once. Add rice.
  3. Pour mixture into a 9-by-13-inch baking sheet. Bake until bubbly, about 30 minutes. Remove from oven; sprinkle with Cheddar. Return to oven; bake until cheese melts, 3 to 5 minutes longer. Let stand 5 minutes before serving.