Heavens Harvest Farm Newsletter

 

Spring 2014 

 

Spring is coming. Don't lose hope!

 

  
  
Welcome to week 1 of our Spring share! We have some wonderful produce for you this week. Thank you so much for supporting us during this season. You won't be disappointed. Please help us by spreading the word. We have need for more members and have plenty of room.  Check of the recipes below for new and different ways to prepare your produce!

The strawberries are Organic and so have not been sprayed with fungicides!!!  Fruits are usually sprayed with fungicides in order to travel and stay fresh. Enjoy the treat but make sure to refrigerate right away and eat within a few days of delivery because they won't last long!

  
Joshua has been hard at work getting things going in the greenhouse! The wood burning stove is going night and day to keep those seedlings warm!
  
Many blessings to you and yours
  
-Sarah, Ashley, Ethel & the farm family

  Recipes of the Week

  

Kale and Butternut Squash Salad

 

 

Ingredients
Roasted Butternut Squash
  • 1 small butternut squash, peeled, seeded and cubed
  • 1.5 tbsp. olive oil
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh rosemary
  • 5 cloves smashed garlic (optional)
  • 1-2 tsp. salt
  • 2 tsp. ground pepper
Kale Salad
  • 1 bunch of kale
  • kosher salt
  • 2 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • additional salt and pepper to taste
  • 2.5 tbsp. pumpkin seeds
  • 2 tbsp. dried cranberries
  • 1 chopped shallot

 

Instructions
For the Butternut Squash:
  1. Preheat the oven to 400
  2. Peel and cube the butternut squash
  3. Toss the squash with olive oil and spread over a baking sheet
  4. Sprinkle over the herbs, salt and pepper
  5. Bake in the oven for about 40 minutes, checking on the squash and flipping, every 15 minutes.
  6. Remove from the oven once it's browned, but but not overdone. Cool.
For the Kale and Salad:
  1. Wash and trim the kale. Cut away the tough stems.
  2. Chop up the kale and place in a large mixing bowl.
  3. Sprinkle some kosher salt over the kale
  4. With you clean hands, knead the salt in to the kale. Knead for about 3-5 minutes. You will see the kale reduce and soften. The moisture will seep out of the kale.
  5. Toss the kale with the olive oil, vinegar, salt and pepper.
  6. Mix in the rest of the salad ingredients, along with the butternut squash.

   
Mustard Greens and Roasted Sweet Potatoes with Maple Vinaigrette

  

INGREDIENTS

 

4 medium sweet potatoes, peeled and cut into 1-inch pieces

3 tablespoons extra-virgin olive oil, divided

4 tablespoons maple syrup, divided

� teaspoon cayenne pepper

2� teaspoons salt, divided

� cup apple cider vinegar

1 medium red onion, quartered and thinly sliced

Freshly ground black pepper

2 pounds mustard greens, stems removed and leaves thinly sliced

2 tablespoons pumpkin seed oil, divided

� cup pumpkin seeds

 

 

DIRECTIONS

 

1. Preheat the oven to 400�. On a rimmed baking sheet, combine the sweet potatoes with 1 tablespoon of the olive oil, the remaining 2 tablespoons of the maple syrup, the cayenne pepper and � teaspoon salt. Roast until the sweet potatoes are tender and browned, 25 to 30 minutes. Remove the sweet potatoes from the oven and set aside to cool slightly.

2. In a small bowl, combine the apple cider vinegar and 2 tablespoons of the maple syrup. Add the onion, � teaspoon salt and pepper, stir to combine and set aside.

3. In a large bowl, toss the mustard greens with 2 teaspoons of salt and 1 tablespoon of the olive oil. Set aside.

4. In a large skillet set over medium heat, add 1 tablespoon of the pumpkin seed oil and the pumpkin seeds. Toss to coat and toast, stirring often, until the pumpkin seeds are toasted and fragrant, 5 to 8 minutes. Transfer to a plate to cool and set the skillet aside (you'll use it again for the mustard greens).

5. Meanwhile, strain the onions from the vinegar-maple mixture and place in a large bowl. In a small bowl, whisk together the remaining 1 tablespoon pumpkin seed oil, the remaining 1 tablespoon olive oil and the strained vinegar-maple mixture, whisking until the vinaigrette is thick and emulsified.

6. Set the skillet used to toast the pumpkin seeds over medium-high heat. Add the mustard greens and cook, using tongs or a wooden spoon to toss and stir constantly until the mustard greens begin to wilt, 30 seconds to 1 minute. Transfer to a large bowl and add the sweet potatoes, reserved onions, toasted pumpkin seeds and vinaigrette. Season with salt and serve warm.

 

 

 

Spicy chicken and bok choy stir fry with steamed rice recipe

 

Ingredients

 

1 pound sliced chicken breast
4-6 stems fresh organic bok choy
3-4 organic carrots
1 jalapeno
� organic white onion
vegetable oil to stir fry
� teaspoon white pepper
� teaspoon black pepper
� teaspoon red pepper flakes (more for extra spice)
1 teaspoon sesame oil
1 teaspoon fresh diced garlic
1 tablespoon soy sauce, plus more to taste

2 cups white/brown rice

 

Step one: cook rice according to package directions
Step two: slice chicken and place in bowl. Add white & black pepper, red pepper flakes, sesame oil, garlic and soy sauce. Stir to coat chicken and let marinate for approximately 15 minutes
Step three: slice onion into strips.
Step four: coat wok or other large non-stick pan with oil and heat pan on medium high. Add onions
Step five: while onions are cooking, slice carrots, jalapeno and bok choy into bite-size strips
Step six: when onions get soft, add chicken and stir fry on high heat
Step seven: when chicken shows almost no pink, add carrots, jalapeno and bok choy stems. Stir fry until vegetables begin to soften. Add bok choy leaves and cook for two minutes longer or until leaves begin to wilt.
Step eight: remove wok from heat and add soy sauce to taste. Serve with rice.
 
Produce
 
Large
Strawberries  WF
Green Kale  LM
Baby Bok Choy  LM
Red Mustard Greens  LM
Jalapenos  LM
Red Boston Lettuce  LM
Sweet Potatoes  GBG
Peeled Butternut  PF
Red Cabbage  LM
Roma Tomatoes  LM
 
 
Medium
Strawberries  WF
Green Kale  LM
Baby Bok Choy  LM
Red Mustard Greens  Lm
Jalapenos  LM
Red Boston Lettuce  LM
Sweet Potatoes  GBG
Peeled Butternut  PF
Roma Tomatoes  LM
 
Small
Strawberries  WF
Green Kale  LM
Baby Bok Choy  LM
Red Mustard Greens  LM
Jalapenos  LM
Red Boston Lettuce  LM
Sweet Potatoes  GBG
Peeled Butternut  PF
     
 
Farms
 
Plainville Farm PF
Gold Bell Georgia  GBG
   Lady Moon LM    
       Wish Farms  WF        

        

 

                  

        

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