Spring is coming...

In This Issue
Produce

Large
Apples  PHO
Mustard Greens  LM
Farm Pick - Chard/Collards/Pts Tomatoes  LM
Romaine  LM
Dandelion Greens  LM
Mint  Lm
Red Cabbage  LM
Baby Bok Choy  LM
Roma Tomatoes  LM
Sweet Potatoes  GBG
Rutabaga  PF

Medium
Apples  PVO
Mustard Greens  LM
Romaine  LM
Dandelion Greens  LM
Mint  LM
Red Cabbage  LM
Roma Tomatoes  LM
Sweet Potatoes  GBG
Carrots  JC

Small
Apples  PHO
Mustard Greens  LM
Romaine  LM
Cilantro  LM
Baby Bok Choy  LM
Roma Tomatoes  LM
Sweet Potatoes  GBG
Carrots  JC
Farms

Lady Moon  LM

Pine Hill Orchards  PHO

Gold Bell Georgia  GBG

Joe Czaikowski  JC

Plainville Farm  PF

 

 

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

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Heavens Harvest Farm Newsletter

It is the final week of deliveries for our winter 2 session. We are so thankful for your support during these winter months and hope you have enjoyed the produce you have received.
 
Spring Shares begin next week!!!

We really need your support during our spring season so we can prepare for summer! Please join us and bring a friend or two!!
 
 

Why do farmers farm, given their economic adversities on top of the many frustrations and difficulties normal to farming? And always the answer is: "Love. They must do it for love." Farmers farm for the love of farming. They love to watch and nurture the growth of plants. They love to live in the presence of animals. They love to work outdoors. They love the weather, maybe even when it is making them miserable. They love to live where they work and to work where they live. If the scale of their farming is small enough, they like to work in the company of their children and with the help of their children. They love the measure of independence that farm life can still provide. I have an idea that a lot of farmers have gone to a lot of trouble merely to be self-employed to live at least a part of their lives without a boss.
- Wendell Berry   
 
We do love what we do and we really love being able to share it with you, our members. We are just waiting for the snow and ice to melt and we'll be in the fields.
 
Blessings to you
 
-Sarah, Ashley, Ethel & the farm family
 
 
 
 
 
 
 
 
Recipes of the Week

 

 

Sweet Potato Fettuccine

 

 

   

 

Ingredients

1 large sweet potato (about 1 lb.)

3 tablespoons butter

1/2 cup Pecan Gremolata

Garnish: fresh parsley sprigs

Preparation

  1. 1. Peel sweet potato, and cut lengthwise into 1/8-inch-thick slices using a mandoline. Stack 4 to 6 potato slices on a cutting board; cut lengthwise into 1/4-inch-wide strips. Repeat procedure with remaining slices.
  1. 2. Melt butter in a large skillet over medium heat; add potato strips, and saut� 6 to 8 minutes or until al dente. (Don't overcook strips or they will fall apart.) Add 1/2 cup Pecan Gremolata, and toss gently to coat. Serve immediately.

  

Pecan Gremolata 

Ingredients

  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/3 cup finely chopped toasted pecans
  • 1 tablespoon lemon zest
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt

Preparation

  1. Stir together parsley, pecans, lemon zest, garlic, and salt in a small bowl.

 

 

Raw Greens, Apple And Carrot Salad With Warm Maple-Mustard Vinaigrette

 

 

For The Salad

 

8 packed cups washed, trimmed, thinly chopped greens such as collards, kale and mustard greens

1 cup shredded carrots

1 sweet, crisp apple, thinly sliced, with skins on, such as Fuji or Honeycrisp, sprinkled with lemon juice

 

For The Vinaigrette

3 tablespoons extra virgin olive oil

1/4 cup apple cider vinegar

1/4 cup pure maple syrup

2 tablespoons spicy mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

 

In a large bowl, toss together salad ingredients.

 

In a small bowl, whisk vinaigrette ingredients. Microwave on high for 45 to 60 seconds. Pour over salad and toss well. Let sit for 20 to 30 minutes before serving so the greens soften and become infused with the vinaigrette.

 

  

  

 

 

Red Cabbage and Dandelion Greens Slaw

  

 

Half of one red cabbage, shredded
1 bunch dandelion greens, cut into thin ribbons
1 bunch carrots, shredded
1 pomegranate, seeded
1/4 cup mint leaves, cut into thin ribbons (optional)
Zest of one organic orange (optional)
1/2 cup citrus vinaigrette or ginger-cumin dressing

 

Mix all ingredients in a large bowl and serve.

 

Citrus Vinaigrette

  

1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
3/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

 

Place all ingredients in a jar and shake to combine, or whisk ingredients in a bowl.

 

 

 

 

 

 

 


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