Heavens Harvest Farm Newsletter
Welcome to our Winter Share!
Thank you for joining us for our winter season. We are excited to send you a beautiful box of produce each week.
We need your help! Please spread the word about our winter share to your friends, coworkers & family!
Thank you!
Be sure to check out the pre-season checklist, produce list and recipes of the week and enjoy!

-Sarah, Ashley, Ethel &
the Heavens Harvest Farm Family
Pre- season checklist

Produce is delivered to your pick-up site
Bring your own reusable bags to transfer your produce
Gently unfold box and leave in designated spot by host
Refrigerate produce immediately upon returning home
Wash and rehydrate produce when needed - Any greens can be rehydrated by cutting a small amount off the stems and putting stems in water for 30 minutes 
Produce not picked up timely without pre - arrangements with site host will be donated; unless a friend, relative or co-worker can pick up for you.

Click on the link below for a fun demonstration on how to care for your box.
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Did you know?
GMOs, or Genetically Modified Organisms, are living things that have had their genetic code altered. Typically, a package of genes is taken from an unrelated organism and inserted into the GMO to create a desired trait, like herbicide resistance. A GMO that is resistant to herbicide will survive when sprayed while nearby weeds die. GMOs exist for many reasons and in many forms; for the purposes of this discussion, we use GMO to indicate a crop that has been modified to tolerate chemical herbicide, like the crops produced by Monsanto (now Bayer).
The problem is that these GMOs haven’t lived up to their promise and have facilitated poor agricultural practices, like monocropping and intense use of toxic chemicals. Nature adapts. Chemicals that were once sufficient to kill weeds becomes less effective as weed pressure changes, requiring more intense application to achieve the same result—and many of those chemicals end up in our air and waterways. Since introducing GMOs, we are using more herbicides than ever before, not less.
Perhaps more importantly, the rise of these GMOs has created a vertically integrated system owned by the chemical company. Farmers become mere implementers of someone else’s design, obligated to pay a licensing fee on every bag of seed, and vulnerable to prosecution. GMO crops may simplify food production, requiring fewer people to manage more acres, but the short term gain comes at cultural and spiritual costs. The fracturing of rural communities in which younger generations see no future is a direct consequence of this type of industrial agriculture.
GMO cropping is ultimately short-sighted and reductionist, putting power in the hands of a few. Regenerative organic agriculture instead encourages an expansionist method that puts power in the hands of as many farmers as possible.
Info courtesy Rodale Institute
Produce
Large

Potatoes
Carrots
Onions
Collards
Cabbage
Gold Beets
Zucchini
Purple Turnips
Apples
Pears
Lemons
Winter Squash
Medium

Potatoes
Carrots
Onions
Collards
Cabbage
Gold Beets
Zucchini
Purple Turnips
Apples
Pears
Lemons
Winter Squash
Small

Potatoes
Carrots
Onions
Collards
Cabbage
Gold Beets
Zucchini
Purple Turnips
Apples
Pears
Lemons
Farms
All produce USDA Certified Organic from the United States

New Sprout Organic Farm (North Carolina) - Zucchini
DiSila Fruit (USDA Certified) - Lemons
Ragged Hill Orchards (West Brookfield) - Apples (IPM)
Gold Bell (Chelsea Ma) - Potatoes, Onions

All other produce from Red Fire Farm (Montague Ma)
Recipes of the week
Zucchini Apple Bread
Ingredients
  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 5 large eggs, room temperature
  • 1-1/2 cups vegetable oil
  • 2 cups sugar
  • 1 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 cups shredded unpeeled zucchini
  • 1 cup shredded peeled apples
  • 1-1/2 cups chopped pecans
Directions
  • 1. In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Recipe courtesy tasteofhome
Potato, Turnip & Carrot Gratin
Ingredients
  • 2 tablespoons unsalted vegan margarine
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1 1/2 tablespoons unbleached all-purpose flour
  • 1 1/4 cups warmed soy, nut, or rice milk
  • 1 bay leaf
  • Salt, to taste
  • Nonstick cooking spray
  • 1/2 pound unpeeled Yukon gold potatoes
  • 1/2 pound turnips
  • 1/2 pound carrots
  • 1 cup minced shallots
  • Freshly ground black pepper, to taste
  • 1 cup coarse bread crumbs
  • 1/2 cup grated vegan cheese
Instructions
  1. Melt the margarine in a small saucepan over low heat, adding the garlic and thyme when it is melted. Whisk in the flour and keep whisking for a minute or so as it forms a thick paste. Keep whisking as you drizzle in the warmed milk, keeping the mixture moving until there are no lumps. Add the bay leaf and turn the heat way down. Cook, stirring frequently, for about 5 to 8 minutes, or until smooth and silky. Remove from the heat and remove the bay leaf. Stir in a dash of salt and a few shakes of white pepper, then set aside.
  2. Preheat oven to 375ºF. Lightly spray a 2-quart gratin dish with nonstick spray.
  3. Cut the potatoes, turnips, and carrots into very thin slices (about 1/8 inch). For the carrots, do this on the diagonal. Spread the cut vegetables (including the shallots) together in the prepared pan to make a single mixed layer. Sprinkle lightly with salt and black pepper.
  4. Pour the b—chamel sauce from step 4 over the top of the vegetables and cover the pan tightly with foil. Bake in the center of the oven for 1 hour, or until the vegetables are fork-tender. Remove the dish from the oven and remove the foil.
  5. Heat the broiler. Sprinkle the bread crumbs and then the grated cheese on top of the vegetables. Broil until the cheese is melted and beginning to form a crust. Serve hot.
Recipe courtesy vegfamily