Heavens Harvest Farm
Newsletter		February 24, 2014
Grandkids on the beach!
In This Issue
Produce
Recipes of the week

Produce

  

Large

Potatoes  EF

Carrots  JC

Rutabaga  PF

Shallots  PF

Jalapenos  LM

Farm Pick Greens  LM

Apples  HBO

Buckwheat Flour  FSF

Peeled/Halved Butternut Squash  JC

 

Medium
Potatoes  EF
Carrots  JC
Rutabaga  PF
Onions  JC
Jalapenos  LM
Farm Pick Greens  LM
Apples  PHO
Buckwheat  Flour  FSF
Peeled/Diced Butternut Squash  JC
 
 
Small
Potatoes  EF
Carrots  JC
Rutabaga  PF
Onions  JC
Jalapenos  LM
Farm Pick Item LM
Apples  PHO
Buckwheat Flour  FSF
Peeled/Diced Butternut Squash  JC

Farms
 
Enterprise Farm  EF
Joe Czaikowski  JC
Plainville Farm  PF
Lady Moon  LM
Honey Bee Orchard  HBO
Four Star Farms  FSF
Pinehill Orchards  PHO
 
 
 
 
Due to availability all shares may not have the exact same contents.
 
 

 

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What is buckwheat?:

Buckwheat is the seed of a plant called "fagopyrum esculentum." It's related to rhubarb, not wheat, rye or barley and despite the confusing name, buckwheat is gluten-free.

The best reason to add buckwheat to gluten-free recipes is to improve the nutritional quality of your diet. Buckwheat is high in quality plant proteins, antioxidants, soluble fiber and minerals.

 

 

 

  

                                       

 
We are all safely back in Massachusetts after a wonderful 2 week stay in South Carolina. We stayed at a family campground that hosts 35,000 people on Independence weekend! Thankfully we were able to rent 2 houses for extended family and farm employees and only ran into a couple hundred vacationers during our stay. We feel so blessed to be able to travel to a warmer area of the country and have some much needed down time.

We are digging out from under the snow and deliveries resume this week! Check out the recipes below for some new and different ways to use you produce. Enjoy!

This weeks share is almost all local as the southern trucking company experienced a communication problem. As a result what was supposed to arrive this morning did not! Ashley found this out this morning and scrambled with his local farm friends to put together a share for you. Phew!

Peace

-Sarah, Ashley, Ethel & the farm family

Recipes of the week

Potato and Chicken Hash Cakes
 

Ingredients
  • 2 peeled russet potatoes
  • 1/2 cup diced cooked chicken
  • 1/2 onion, grated
  • Salt and pepper
  • 1 tablespoon flour
  • Chopped herbs
  • 1 egg
  • Oil

Directions

  1. Step 1

  1. Grate potatoes, squeezing hard to remove liquid. Stir in chicken, onion, salt, pepper, flour, and some chopped herbs if you like. Stir in egg. Form into patties, squeezing out liquid as you go. Heat a coating of oil in a nonstick skillet over medium-high heat. Cook until golden and cooked through, 3 minutes per side.

  

Rutabaga-and-Apple Mash

 

 

Ingredients

  • Peeled rutabaga
  • Peeled, cored sweet apple (such as empire)
  • Butter
  • Cream
  • Salt and pepper

Directions

  1. Step 1

    Cut rutabaga and apple into 1-inch pieces. Cover with water; boil until tender. Drain, then mash with butter and cream. Add salt and pepper to taste.

  

Glazed Carrots with Ginger and Jalapeno

  

  

Ingredients

  • 2 cups water
  • 3 ounces (6 tablespoons) unsalted butter
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 2 pounds carrots, greens trimmed but left intact
  • 3 tablespoons minced peeled fresh ginger
  • 1 jalapeno chile, stemmed and thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Step 1

    Bring water, butter, honey, and salt to a boil in a large saucepan. Add carrots, ginger, and jalapeno. Reduce heat, and simmer, covered, until carrots are tender, about 7 minutes. Transfer carrots and pan juices to a serving dish, and toss with parsley. Serve warm.

  

Gluten-Free Chocolate Chip Cookie Recipe

 

 

Ingredients:

  • 1 1/8 cup buckwheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon vanilla extract (for chocolate mint chip cookies, use 1 teaspoon peppermint extract)
  • 1 large egg
  • 1 cup (6 ounces) gluten-free chocolate chips
  • 1/2 cup chopped nuts (optional)

Preparation:

Preheat oven to 375� F / 190� C

Line 2 large baking sheets with parchment paper or lightly oil

Combine dry ingredients in a medium bowl and whisk to combine. In a large mixing bowl, combine egg and sugar and beat with an electric mixer on high until light and fluffy. Add butter and beat on high until combined. Add extract and beat briefly. Add dry ingredients and mix until combined. Stir in chocolate chips and nuts (optional).

For 1 dozen large cookies use a 2 tablespoon (1/8 cup) ice cream scoop or drop heaping tablespoons of dough on prepared baking sheets.

For 2 dozen small cookies use a 1 tablespoon ice cream scoop or a rounded tablespoon.

Bake in preheated oven for 9-11 minutes or until cookies are crisp on edges and slightly soft in the middle. Cool on baking sheet.