Heavens Harvest Farm Newsletter
Greetings to you on this gorgeous Monday!
We hope you had a wonderful holiday weekend.
Joshua has been in the fields pulling plastic and plowing while Stephen is getting the tractors and other farm machinery up and running. Some of our field crew will be starting up within the next few weeks and then things around the farm will take off. We never know exactly when the ground will be ready or when the temps will starting cooperating! So, once we can be in the fields its go time.
We are really looking forward to the spring/summer seasons. It's an amazing thing watching seeds turn into plants that produce beautiful produce that we can share with so many folks around Massachusetts. It is a privilege and a humbling opportunity. Thank you,
for supporting us and coming along for the ride!

Be sure to check out the article and recipes of the week.
-Sarah, Ashley, Ethel & the Heavens Harvest Farm Family
Did you know?
Farmworker Fairness
info courtesy Rodale Institute
"Industrial agriculture isn’t just destructive for the environment—it’s often exploitive of the very farmers and farmworkers we rely on to grow, harvest and transport our food.
Farmers and farm workers are frequently exposed to harmful chemicals, are underpaid, and face unfair or unsafe working conditions. To be truly regenerative, our food system needs to consider the well-being of every living thing on the farm—not just the health of the plants and the soil, but the welfare of the human beings too."

To read more click on the link below
Produce
Large

Sweet Potato
Parsnips
Zucchini
Arugula
Spinach
Daikon Radish
Broccoli Crowns
Green Peppers
Onions
Green Cabbage
Pears
Minneolas
Medium

Sweet Potato
Parsnips
Zucchini
Arugula
Spinach
Daikon Radish
Broccoli Crowns
Green Peppers
Onions
Green Cabbage
Pears
Small

Sweet Potato
Parsnips
Zucchini
Arugula or Salad Mix
Spinach
Daikon Radish
Broccoli Crowns
Green Peppers
Onions
Green Cabbage
Pears
Farms
Gold Bell - Sweet Potatoes, Broccoli Crowns, Green Cabbage, Onions, Zucchini & Green Peppers
Queens Greens - Arugula & Winter Gem Salad Mix
Red Fire Farm - Daikon Radish & Spinach
DiSilva Fruit - Pears
Joe Czajkowski - Parsnips
Recipes of the week
Creamed Spinach & Parsnips
Ingredients 
  • 3 parsnips
  • 3 tablespoons butter, divided
  • 2 tablespoons honey
  • 1 large bunch (or 2 medium bunches) of spinach
  • 1 small onion
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1 cup half and half or cream
  • 1 pinch nutmeg
  • Salt and pepper
Directions
  1. Clean, peel, and slice your parsnips into 1-inch batons.
  2. Preheat the oven to 400° F. Par-cook the parsnips until almost cooked through in either a pot of simmering salted water for approximately 20 to 30 mins, or with a few inches of water in a slow cooker set to high heat (I cooked mine this way and it took about 3 hours).
  3. When the parsnips are done, lay them in a single layer on a baking sheet and drizzle with a 2 tablespoons each of melted butter and honey.
  4. Roast the parsnips in the preheated oven for 20 to 30 minutes until they start to get crispy and brown.
  5. While the parsnips are roasting, clean the leaves from a large bunch of spinach and remove the tough stems. Roughly chop the spinach, blanch it in salted boiling water until bright green (less than 15 seconds), and then run it under cold water to set the color. Squeeze out the liquid and set aside.
  6. Chop a small onion, and sautée it in some olive oil and butter (1 tablespoon each) on medium heat. When the onion is becoming translucent, add a tablespoon of flour and cook for another minute.
  7. While the flour is cooking down, heat a cup of half and half in the microwave or on the stovetop for a minute, and then stir it slowly into the onions, whisking frequently to make sure there are no flour lumps.
  8. Cook the half and half down for a few minutes until it's starting to thicken, then add a pinch of nutmeg, salt and pepper, and taste for seasoning.
  9. Add your parsnips and spinach, heat through, and serve.
Recipe courtesy food52

Arugula Salad with Pears & Walnuts
Ingredients
Dressing:
  • 2 tablespoons chopped shallot about 1
  • 1 garlic clove chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons white wine or rice vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon fine sea salt
Salad
  • 5 ounces washed arugula greens
  • 1/3 cup thinly sliced red onion
  • 1 green pear cored and sliced into 1/4" half-moons
  • 1/3 cup toasted walnuts*
  • 2 ounces soft goat cheese crumbled
  • 2 ounces blue cheese crumbled
  • 1/2 cup mixed microsprouts optional
  • Freshly ground black pepper to taste
Directions 
To make the dressing:
  1. Combine all ingredients in a blender or mini food processor until very smooth.
To make the salad
  1. Put the greens in a large bowl or on a platter. Top with the remaining ingredients.
  2. Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.
Notes
  1. Toss the salad just before serving so the greens don't become soggy.
  2. To toast walnuts: Preheat oven to 350 degrees. Lay the nuts on a rimmed baking sheet and place in the oven. Bake 10-12 minutes, until the nuts are light golden brown.
  3. If you don't have a little food processor (or a blender) whisk the ingredients in a bowl, adding the oil last in a steady stream while you whisk.
Recipe courtesy familystylefood