Heavens Harvest Farm Newsletter
As I type, Joshua and Stephen are loading tables into the greenhouses and Joshua has begun in earnest seeding our trays! Boxes of seeds have been coming in the mail and Joshua is continuing to add to our crew for the summer. We have had remarkable employees, some of whom have learned skills working on the farm and have now moved on to full time employment. As is always the case we are looking for qualified hard working additions especially to our managerial staff. We are so grateful for them. We've been so blessed to be able to continue serving folks all over Massachusetts during the pandemic. Thank YOU for sticking with us! I don't know about you but we cannot wait for warmer temperatures so we can be outside. Check out the recipes and article of the week and enjoy!

-Sarah, Ashley, Ethel & the Heavens Harvest Farm Family
Did you know?
HUMAN HEALTH
info courtesy Rodale Institute

The way we farm has a direct impact on our health.
Industrial farming practices pollute the environment
and have led to global epidemics of obesity and diabetes.
Regenerative organic farming keeps nutrients where they belong—in our food—and helps farmers and rural communities improve their quality of life.

Click on the link below to read more...
Farms
DiSilva Fruit - Lemons, Pears & Apples (All Organic)
Gold Bell - Potatoes, Onions, Broccoli Crowns, Cucumbers, Garlic, Cabbage & Summer Squash
Red Fire Farm - Carrots & Beets
Queens Greens - Lettuce Mix
Produce
Large

Lettuce Mix
Red Beets
Carrots
Red Potatoes
Onions
Summer Squash
Pears or Apples
Lemons
Broccoli Crowns
Cucumbers
Garlic
Cabbage
Medium

Lettuce Mix
Red Beets
Carrots
Red Potatoes
Onions
Summer Squash
Pears or Apples
Lemons
Broccoli Crowns
Cucumbers
Garlic
Small

Lettuce Mix
Red Beets
Carrots
Red Potatoes
Onions
Summer Squash
Pears or Apples
Lemons
Broccoli Crowns
Cabbage
Garlic
Recipes of the week
Carrot Muffins

Ingredients
Cupcakes:
  • 1 cup plus 1 tablespoon all purpose flour see note*
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons ground cinnamon increase to 2 teaspoons, if desired
  • 1/4 teaspoon salt
  • 1/4 cup vegetable or canola oil
  • 1/3 cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups FINELY grated carrots loosely measured, not packed (about 2 medium carrots)
Frosting:
  • 2 ounces cream cheese softened to cool room temp
  • 2 tablespoons unsalted butter softened to cool room temp
  • pinch of salt
  • 1 cup powdered sugar plus more, if needed
  • 1/4 teaspoon pure vanilla extract or ⅛ teaspoon ground cinnamon, or finely grated zest of ½ a small orange
  • 1/4 cup finely chopped walnuts optional garnish

Directions
Cupcakes:
  1. Preheat oven to 350°F. Line a muffin tin with 10-12 paper liners or grease the muffin cups. Set aside.
  2. Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk oil, applesauce, sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and stir with a rubber spatula until almost fully combined. Stir in carrots.
  4. Divide batter evenly among muffin cups, filling each about ⅔ full (depending on how large your muffin cups are you will fill between 10 and 12 muffin cups). Bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove muffins to a wire rack to cool completely.
Frosting:
  1. Using a hand mixer or stand mixer, beat the cream cheese, butter, and salt until combined. Add powdered sugar and flavoring of choice and beat until well combined (starting the mixer slow then increasing the speed). Add a bit more powdered sugar to thicken, if necessary. This frosting can also be placed in the fridge for 15 minutes or so to thicken up.
  2. Use a butter knife or small offset spatula to frost the top of each muffin. Sprinkle with chopped walnuts, if desired.
Recipe courtesy celebratingsweets

Lemon Vinaigrette

Ingredients
  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • 1/2 teaspoon honey or maple syrup, optional
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon fresh or dried thyme, optional

Directions
  1. In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
  2. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
  3. If your dressing is too tangy, add more olive oil, to taste.
  4. Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
Recipe courtesy loveandlemons

Scalloped Potatoes with Onions

Ingredients
  • 2 tablespoons unsalted butter
  • 1 medium onion, thinly sliced
  • 4 cups whole milk (or 2 cups milk and 2 cups water)
  • 2 to 3 garlic cloves, smashed
  • 1 heaping teaspoon Dijon mustard (or dry mustard powder)
  • 2 1/2 pounds (about 6 medium) baking potatoes, peeled
  • 1 1/2 cups grated cheddar cheese, divided
  • 3/4 cup heavy cream
  • Kosher salt and freshly ground black pepper

Directions
  1. Preheat oven to 375°F. Lightly grease a medium sized (1-1/2 to 2 quart) gratin or baking dish.
  2. In a large Dutch oven, melt the butter over medium heat. Add onions and sauté until softened, about 5 minutes. Add the milk (or milk and water), garlic, and Dijon mustard and bring to a gentle boil over medium heat. Add a generous amount of salt and pepper.
  3. Meanwhile, slice the potatoes to 1/8-inch thickness, using a food processor or mandoline for even thickness. (Do not rinse the potatoes.) Add the potatoes to the milk and allow to simmer until the potatoes are almost tender — they should still have some resistance when poked with a paring knife — about 10 minutes.
  4. Using a slotted spoon, transfer half of the potatoes and onions to the baking dish. (Discard the milk or save for another culinary use.) Season generously with salt and pepper and top with 3/4 cup cheddar cheese. Cover with the remaining potato mixture, season again with salt and pepper and top with remaining cheese. Pour the cream evenly over the potatoes and cheese.
  5. Bake until crisp and golden on top, 50 minutes to 1 hour. Allow to cool for at least 10 minutes before serving. (Leftovers make a perfect breakfast side.)
Recipe courtesy thekitchn