Heavens Harvest Farm Newsletter
I'm currently having my morning coffee, doing a math lesson with my 9 year old and making sure my 3 year old doesn't write all over the walls! It's a good thing humans can multi-task. We had a relaxing weekend and are so looking forward to the warm temperatures coming this week. We plan to go for a hike and do some seeding in the greenhouse. This summer we are going to take over a small plot of land for a house garden. It might seem a little silly because we have fields and fields of produce but we want to have our children tend to this plot. We also have to search for and use up what is left over during the summer months (which is fine) but we thought "how nice would it be to have the first tomatoes!" I will be documenting this with pictures and updates during our spring and summer seasons. I can't even believe next week is our last winter share delivery. The weeks just flew by. We so hope you've been enjoying the fresh produce.
I've been making lots of soup and roasting whatever comes. Last week I made sautéed onions, mushrooms & zucchini along with a pot of cabbage hamburg soup and almond flour biscuits! So good.
Check out the recipes and article of the week and enjoy the warm weather!
-Sarah, Ashley, Ethel & the Heavens Harvest Farm Family
Did you know?
VICTORY for food safety?
Multiple GMO seeds to be phased out over the next few years
Article courtesy Natural Health 365
"Long-billed as “seeds of hope” and the technological solution to food production and global hunger, the $55 billion genetically modified food industry is finally being seen for what it’s always been: a deceptive, capitalist example of The Emperor’s New Clothes. As popular products of biotechnology are no longer offering the same protection against strains of insects and pests, a growing number of farmers are turning to organic and regenerative methods of agriculture, and the Environmental Protection Agency (EPA) might finally be waking up to the horror of what resistant insects and pests really mean for the future of agriculture."

Click on the link below to read more
Produce
Large

Sweet Potatoes
Yukon Potatoes
Daikon Radish
Spinach
Zucchini
Cabbage
Lemons
Garlic
Navel Oranges
Limes
Leeks
Medium

Sweet Potatoes
Yukon Potatoes
Daikon Radish
Spinach
Zucchini
Cabbage
Lemons
Garlic
Navel Oranges
Limes
Leeks
Small

Sweet Potatoes
Yukon Potatoes
Daikon Radish
Spinach
Zucchini
Cabbage
Lemons
Garlic
Navel Oranges
Limes
Red Onions
Farms
DiSilva Fruit   - Lemons, Limes & Navel Oranges
Gold Bell   - Sweet & Yukon Potatoes, Onions, Cabbage, Garlic, Leeks & Zucchini
Red Fire Farm   - Daikon Radish
Queens Greens - Spinach
Recipes of the week
Orange Vinaigrette Spinach Salad
Ingredients
  • 3 medium oranges
  • 1/3 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 4 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup red wine vinegar
  • 1 package (6 ounces) fresh baby spinach
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
Directions
  1. Finely grate peel of one orange; set aside. Cut the same orange in half; squeeze juice into a 1-cup measuring cup. Add the oil, Worcestershire sauce, sugar, salt, pepper and reserved orange peel. Gradually whisk in vinegar; set aside.
  2. Peel and discard white membrane from remaining oranges; cut into sections.
  3. In a large bowl, combine the spinach, cheeses and orange sections. Drizzle with 1/4 cup vinaigrette and toss to coat. Refrigerate remaining vinaigrette for another use.
Recipe courtesy tasteofhome
Kielbasa Cabbage Potato Skillet
Ingredients
  • 1 pound potatoes any variety, peeled and chopped into 1/-inch pieces
  • 1/2 - 1 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon refined coconut oil or light olive oil plus more only if needed
  • 1 small onion chopped into 1/2-inch pieces
  • 3 cloves garlic minced
  • 1 pound kielbasa sliced thin
  • 1/2 medium head green cabbage sliced into ribbons, about 4 cups worth
  • 2 tablespoons water
Directions
  1. Peel and chop the potatoes, rinse the potatoes and place them in a medium-size glass bowl. Sprinkle the potatoes with ½ teaspoon salt and ¼ teaspoon black pepper, stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.
  2. While the potatoes are cooking, warm a large skillet over medium-high heat. Add the oil and as soon as it's shimmering, add the onions. Saute for a few minutes, until the onion is barely tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil only if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.
  3. Add the cabbage and sprinkle with 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to combine, add 2 tablespoons water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 2 minutes, until the cabbage is bright green and barely wilted. Taste and add additional salt, only if needed. Enjoy!
Recipe courtesy barefeetinthekitchn