Heavens Harvest Farm Newsletter
It looks like a beautiful day out there but it sure is cold! We try to bundle up most days to get fresh air and exercise but perhaps we'll do jump rope in the living room today!

We hope you had a chance to try processing the corn kernels you received last week. A few of our share members made it through the process and made beautiful tortillas! One of our site hosts made the corn tortillas and sent us this picture! Awesome!


Check out the recipes and article of the week and be sure to try making your own tortilla chips!

Stay warm and safe out there.

-Sarah, Ashley, Ethel & the Heavens Harvest Farm Family
Did you know?
Reflecting on 50+ Years of Thinking Organically
Article courtesy The Cornucopia Institute

In honor of the 30th anniversary of the Organic Foods Production Act, we asked some of the early champions of the modern-day organic movement to reflect on what the label means to them.  

Barry Flamm, PhD, was instrumental in developing the National Environmental Policy Act’s (NEPA) procedures and monitoring the US Forest Service’s agency actions as the first Environmental Coordinator. Dr. Flamm taught environmental policy at the University of Montana along with lecturing on and authoring conservation topics. He is a natural resource, environmental, and organic farming consultant specializing in biodiversity conservation on the global scene. Alongside a lifelong history of environmental advocacy,
Flamm also served on the NOSB as board chair and operated the first certified organic sweet cherry orchard in the state of Montana. 

To read Flamm's essay click on the link below!
Produce
Large

Yukon Potatoes
Leeks
Red Beets
Orange Carrot
Granny Smith Apples
Bosc Pears IPM
Lemons
Butternut Squash IPM
Taco Corn
Yellow Squash
Spinach
Medium

Yukon Potatoes
Leeks
Red Beets
Orange Carrots
Granny Smith Apples
Bosc Pears IPM
Lemons
Purple Top Turnips
Taco Corn
Yellow Squash
Spinach
Small

Yukon Potatoes
Leeks
Red Beets
Orange Carrots
Granny Smith Apples
Bosc Pears IPM
Lemons
Butternut Squash IPM
Taco Corn
Yellow Squash
Farms
Gold Bell - Potatoes, Leeks, Yellow Squash
Red Fire - Red Beets, Carrots, Purple Top Turnips
DiSilva Organic - Granny Smith Apples, Lemons
Ragged Hill Orchards - Bosc Pears IPM
Queens Greens - Spinach
Joe Czajkowski - Butternut Squash IPM, Taco Corn
Recipes of the week
Click on the link to the left for recipes to make homemade tortillas and Tortilla Chips!
Homemade Masa Dough
Ingredients
  • 2 cups dried field corn
  • 1 tablespoon calcium hydroxide
  • 8 cups water
  • 1 teaspoon salt
  • 1/2 cup water (to grind the masa)
  • 1/2 cup masa harina (optional)
Directions
  • Rinse 2 cups of dried field corn in cold water. Remove any stones or struggling kernels.
  • Add 1 tablespoon of calcium hydroxide to 8 cups of water in a non-reactive pot (I used stainless steel). Combine well. Add the corn to this mixture. 
  • Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes or so, stirring occasionally. When the skins of the kernels slip off easily then it's had enough cooking time. 
  • Remove from heat, cover, and let sit overnight at room temperature.
  • The next day (or at least 6-8 hours later) drain the corn and massage it under running cold water. Use your hands to remove the skins from the kernels. Change the standing water a couple times until it starts to run clear.  
  • Drain the corn and add to a food processor. You'll need 1 teaspoon of salt and approximately 1/2 cup of water for the whole batch (as photographed above I ground it in two batches in a smaller food processor). Wipe down the sides of the food processor occasionally. It will need approximately 4-5 minutes to thoroughly combine, you can add splashes of water if it's not combining well. 
  • Use immediately or cover with plastic/foil and store it in the fridge. 
  • If you want to make tortillas with the masa dough, adding some masa harina to it will make it easier to handle. I added about 1/2 cup to this batch.
Recipe courtesy mexicanplease

Corn Porridge
Using above recipe to process the field corn, for the porridge, stop before recipe says to add to food processor
Ingredients
  • Extra-virgin olive oil
  • 1/2 onion, peeled and thinly sliced
  • 2 cups skim coconut milk
  • 1 (3-inch) piece ginger, cut in 1/2
  • 15 ounces corn, drained, processed until tender (from recipe link above)
  • Kosher salt and freshly ground black pepper
  • 1 pinch ground nutmeg
  • 1 cup low-sodium chicken stock
Directions
  1. Set a large saute pan over medium heat and add a 2 count of olive oil.
  2. Add the onion and caramelize for about 10 to 15 minutes.
  3. Stir in the coconut milk and ginger and simmer for 5 minutes to reduce a little.
  4. Remove the ginger and add the corn.
  5. Season mixture with salt and pepper, to taste, the nutmeg, and chicken stock and cook for 10 minutes to heat through and allow the flavors to come together.
  6. Pour into a serving dish and season with pepper, if desired.
Recipe courtesy foodnetwork

Chicken with Apples & Leeks
Ingredients
  • 4 boneless, skinless chicken breast halves (1-1 1/4 pounds), trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 2 large leeks, white parts only, washed and cut into julienne strips (2 cups)
  • 2 large cloves garlic, minced
  • 1 tablespoon sugar
  • 2 teaspoons minced fresh rosemary, or 1/2 teaspoon dried
  • ¼ cup cider vinegar
  • 2 firm tart apples, such as York or Granny Smith, peeled, cored and thinly sliced
  • 1 cup reduced-sodium chicken broth
Directions
  1. Place chicken breasts between 2 sheets of plastic wrap. Use a rolling pin or a small heavy pot to pound them to a thickness of 1/2 inch.
  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Season the chicken breasts with salt and pepper and add to the pan. Cook until browned on both sides, 4 to 5 minutes per side.
  3. Transfer to a plate and keep warm.
  4. Reduce the heat to low. Add the remaining 1 1/2 teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more. Increase the heat to medium-high, stir in vinegar and cook until most of the liquid has evaporated.
  5. Add apples and broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Reduce the heat to low and return the chicken and any juices to the pan. Simmer gently until the chicken is heated through. Serve immediately.
Recipe courtesy eatingwell