Our ocean view for the next 2 weeks! 
 Heavens Harvest Farm Newsletter
Shallots  PF
Potatoes  EF
Jalapenos  LM
Green Leaf Lettuce  LM
Romaine  Lettuce  LM
Chinese Cabbage  LM
Bok Choy  LM
Cherry Tomatoes  LM
Peppers  LM
Gill Feather Turnips  EF
Apples  HBO
Escarole  LM
Beets  LM
Grapefruit  SO
Butternut Squash  PF 

Potatoes  EF
Jalapenos  LM
Green Leaf Lettuce  LM
Red Mustard  LM
Cherry Tomatoes  LM
Rutabaga  PF
Apples  HBO
Escarole  LM
Beets  LM
Butternut Squash  PF

Potatoes  EF
Jalapenos  LM
Green Leaf Lettuce  LM
Red Mustard  LM
Rutabaga  PF
Apples  HBO
Beets  LM
Grapefruit  SO


Spooner's Organics SO
Enterprise Farm EF
Plainville Farm PF
Lady Moon LM

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

February 10, 2014

Information regarding this week's deliveries -

The following sites will be delivered to on Thursday of this week, (2/13) due to one farm delivery vehicle being our personal car/van that is our transportation to SC -

Shrewsbury, YMCA, Elm Park, Worcester Burncoat, Holden, Princeton/Fitchburg-Leominster

All other sites will be delivered as normally scheduled on Wednesday.

Reminder - 
No deliveries next week, February 19th!

Thank you, for supporting us throughout the year and putting your trust in us as farmers and as people to do the very best that we can to provide organic, nutritious food for you and your family. We believe strongly in the pursuit of good food to nourish our bodies and to help as many people as possible to do the same.

The farm family is on our annual vacation down in Myrtle Beach, South Carolina! We are enjoying a balmy 54 degrees today. There is a beautiful 1-mile stretch of beach to walk on and 2 great parks for the kids to play in very close to our houses.  We are so blessed to be able to get away during the winter months and enjoy some quiet downtime with the family. 


-Sarah, Ashley, Ethel & the farm family

Recipes of the Week

Butternut Squash and Apple Casserole



  • 1 small butternut squash (about 2 to 2 1/2 lbs)
  • 2 tart apples
  • 1/2 cup brown sugar, firmly packed
  • 4 tablespoons butter, cold
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350�. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.

Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350� for 50 to 60 minutes, or until squash is tender.

Cheddar-Jalapeno Scalloped Potatoes  


2 lb. baking potatoes (about 6)
3 Tbsp. flour
1 cup milk
1 cup Sour Cream
1 jalape�o pepper, chopped
1 cup Shredded Triple Cheddar Cheese 

Make It

Heat oven to 350�F. Cook potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.
Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat. 
Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
Bake 25 to 30 min. or until heated through.

Escarole & Roasted Beet Salad



  • 2 medium beets
  • 1 Tbsp. vegetable or olive oil
  • 1 head escarole
  • 1 small clove garlic or shallor, minced (optional)
  • 2 tsp. red wine or sherry vinegar
  • 1/8 tsp. ground mustard
  • 2 Tbsp. olive oil or hazelnut oil
  • Salt & freshly ground black pepper


  1. Preheat oven to 375�F. Put the beets on a large piece of aluminum foil and drizzle them with some vegetable or olive oil. Cover them with foil, seal shut, and roast until tender, about 25 minutes (note that cooking time for beets varies tremendously, they may take up to an hour). Let the beets cool, slip off their skins, and cut them into bite-size pieces.
  2. Tear the escarole into bite-size pieces, wash and dry it.
  3. In a large bowl, combine the garlic or shallot, if using, vinegar, and mustard. Whisk in the oil. Add salt and pepper to taste.
  4. Toss the escarole with the dressing gently but thoroughly. Either toss the beets with the escarole, or divide the escarole between serving plates and top each one with a share of the beets.

Heavens Harvest Farm | (508) 867-9577 | heavensorganic@yahoo.com | http://www.heavensharvestfarm.com
965 Oakham Road
New Braintree, MA 01531

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