Heavens Harvest Farm Newsletter
Winter 2March 3, 2014
In This Issue
Recipes of the week

Tomatoes  LM
Carrots  JC
Potatoes  EF
Beets  LM
Red Chard  LM
Collards  LM
Cilantro  LM
Cider  PHO
Onions  JC
Butternut Squash  JC
Rutabaga  PF


Tomatoes  LM

Carrots  JC

Potatoes  EF

Beets  LM

Red Chard  LM

Collards  LM

Cilantro  LM

Apples  PHO

Onions  JC

Butternut Squash  JC


Carrots  JC

Potatoes  EF

Beets  LM

Red Chard  LM

Collards  LM

Cilantro  LM

Apples  PHO

Onions  JC



Lady Moon  LM
Joe Czaikowski  JC
Enterprise Farm  EF
Plainville Farm  PF

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

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It's that time of year when we start to plan what will go in each field and how much of each product we should put in the ground.  There's just one small problem...there is a foot & a half of frozen snow covering everything!!!  We are slightly concerned that there will be a mad rush of preparing the fields (fertilizing, harrowing, plowing) once everything finally melts! The average high temperature at this time of year is 44 degrees and today it is a balmy 23 degrees.  We will patiently await the warmth knowing that sooner than we think it will be summer time hot. So, we'll be thankful for each season as it comes.


There is only this week 3/4-5 and next week 3/11-12 left for our winter 2  shares.

Spring share deliveries start the week of March 19th. Please join us for our awesome spring share. We dove-tail out of our southern farm partners into our own local produce as soon as we can weather permitting. We need a minimum of 300 plus spring share members to properly prepare for our summer season. Click on the link below to reserve your spot today and bring a friend along with you.




Thank you so much for your continued support of Heavens Harvest Farm!




-Sarah, Ashley, Ethel & the farm family




Recipes of the week


 Cavatelli with Beets and Swiss Chard

  • 5 or 6 good-quality slices white bread
  • 2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig
  • 1/2 cup extra-virgin olive oil, plus more to taste
  • 8 ounces chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch thick)
  • 2 pounds beets, greens removed
  • 2 tablespoons plus 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 pound red Swiss chard
  • 1 pound dried cavatelli, or orechiette
  • 6 to 8 cloves garlic, thinly sliced



  1. Step 1

    Remove and discard crust from bread, and pulse bread in food processor into soft, small crumbs. Line a sheet pan with parchment paper. Combine breadcrumbs and rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Coat each round of goat cheese in olive oil, and dredge in breadcrumb mixture. Arrange cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight.

  2. Step 2

    Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange beets in one layer on aluminum foil, cut side down, and place rosemary sprig on top of the beets. Cover beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel beets; cut the larger ones in half, and set aside.

  3. Step 3

    Strip chard leaves from stems. Discard stems, or saute for later use. Rinse and drain the leaves. Do not dry them. Place chard leaves in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from chard, and coarsely chop; you should have about 2 cups. Set chard aside, but leave the pot on stove.

  4. Step 4

    Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in pasta. Let cook until pasta is al dente, 7 to 10 minutes. Remove from heat, drain in a colander, and set aside.

  5. Step 5

    Heat 3 tablespoons olive oil in the chard pot over medium heat. Add garlic, and cook slowly until garlic is just toasted, stirring often. Add chard, remaining 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, and saute until chard is wilted, about 3 minutes. Add pasta, toss, and cook just until hot. Adjust seasoning to taste with olive oil, salt, and pepper, and transfer pasta to a large serving platter. Arrange beets over pasta.

  6. Step 6

    Bake cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately.



Carrot Soup with Tangled Collard Greens




  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 1/4 lb carrots, scrubbed and thinly sliced
  • 1 tbsp grated ginger
  • 1 tsp ground cumin
  • sea salt
  • 1 bunch collard greens
  • 1 tbsp coconut oil
  • juice of 1/2 lime


  1. Heat the olive oil in a large pot over medium heat. add the onion, carrots, ginger, cumin and 1 tsp salt. Cook, stirring frequently, about 6 minutes. Add 4 cups of water and bring to a boil. Lower to a simmer, and cook, covered for about 20 minutes, or until vegetables are tender.
  2. While the soup is cooking, remove the collard leaves from the stems. Roll them up and then cut them into thin strips. Put the strips in a second pot with 1/2 cup water and a pinch of salt. Steam until tender, about 4-5 minutes. Drain and toss with the coconut butter and lime juice. Season with salt to taste.
  3. When the soup is ready, puree it until smooth. Season to taste with salt. Serve topped with collard greens.



Potato, Onion & Tomato Bake



4 large potatoes, peeled & thinly sliced
2 small tomatoes, peeled & thinly sliced
1 small onion, thinly sliced
30 g  butter, cut into thin pieces
salt & freshly ground black pepper      
1/2 cup  milk
1/2 cup  cream       
1/2 cup  chicken stock      
1 cup  grated cheddar cheese


 1 Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.

2 Dot each layer with pieces of butter and season with salt& pepper to taste.

3 Combine milk, cream& stock and pour over potato mixture.

4 Top with cheese.

5 Dot with any remaining butter.

6 Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.