Heavens Harvest Farm Newsletter
We hope you enjoyed
your first winter share delivery!
vegetables_basket.jpg
The sun is shining in on us as I've been sitting with my 9 year old to do her school for the day. We took a break to do a craft and now she's playing with her little sister while I work on this letter. It's weird, we are getting used to this stay at home thing but at the same time, we are really looking forward to hitting the parks and seeing friends again.

Please refer back to last weeks newsletter if you have any questions about picking up your produce. We are always here for you, so if you have any other questions, please feel free to email us!

Be sure to check out the article and recipes of the week and enjoy!

-Sarah, Ashley, Ethel
& the Heavens Harvest Farm Family
This week you will be receiving Taco Corn!
Click on the links below for info on how to use and
an interesting article on where it comes from.
Did you know?
Reflecting on 50+ Years of Thinking Organically
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. See the complete essay series here.
The following is essay by Joan Gussow, author, professor emeritus of nutrition and education at Columbia University, and Cornucopia advisory board member.
To read the essay click on the link below!
Produce
Large

Sweet Potatoes
Red Onions
Daikon Radish
Carrots
Spinach
Curly Kale
Beets or Turnips
Apples IPM
Cabbage
Lemons
Butternut Squash IPM
Taco Corn
Zucchini
Medium

Sweet Potatoes
Red Onions
Daikon Radish
Carrots
Spinach
Curly Kale
Beets or Turnips
Apples IPM
Cabbage
Lemons
Butternut Squash IPM
Taco Corn
Zucchini
Small

Sweet Potatoes
Red Onions
Daikon Radish
Carrots
Spinach
Curly Kale
Beets or Turnips
Apples IPM
Cabbage
Lemons
Butternut Squash IPM
Taco Corn
Farms
Gold Bell - Sweet Potatoes, Red Onions, Zucchini
Red Fire Farm - Daikon Radish, Carrots, Curly Kale, Beets, Turnips & Cabbage
Queens Greens - Spinach
DiSilva Fruit - Lemons
Ragged Hill Orchards - Apples IPM
Joe Czajkowski - Winter Squash IPM & Organic Taco Corn
Recipes of the week
Corn Tortillas with Ground Turkey

Ingredients
  • Canola oil, for sauteing
  • 1 yellow onion, diced
  • 1 (1-pound) package ground turkey meat
  • 3/4 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 8 corn tortillas
  • 1 (8-ounce) package shredded cheddar cheese
  • 1 head romaine lettuce, shredded
  • 2 Roma tomatoes, diced
  • Sour cream, optional
  • Guacamole, optional

Directions
  1. In a deep saute pan over medium-high heat, add enough oil to completely coat the bottom of the pan.
  2. When the oil is hot, add the onion and saute until translucent, about 5 minutes.
  3. Add the ground turkey and season with cumin, salt, and pepper. Cook until the turkey browns and is cooked through. Remove the turkey mixture from the pan and wipe out the pan.
  4. Divide the turkey mixture among the tortillas and fold in half.
  5. Add more oil to the pan, and then brown both sides of the filled tortilla, in batches.
  6. Once the tacos are cooked place the cheese in the tacos, followed by the shredded romaine lettuce, and diced tomatoes.
  7. Top each tortilla with a dollop of sour cream and guacamole, if desired.
Recipe courtesy foodnetwork

Apple Pecan Feta Spinach Salad

Ingredients
  • 10 oz baby spinach
  • 3 small gala apples or 2 medium , cored and thinly sliced
  • 1 cup pecans , toasted
  • 4 oz feta cheese , crumbled (don't use the pre-crumbled stuff)
  • 1/2 cup dried cranberries
  • 12 oz bacon , cooked and crumbled (optional)
  • 1/2 small red onion , sliced into thin strips (optional)
Maple-Cider Vinaigrette
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 Tbsp pure maple syrup
  • 2 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Directions
  • If using red onion, place slices in a colander and run under warm water for about 10 seconds, tossing once, to remove harsh bite. Drain well.
  • In a large salad bowl toss together spinach, apples, pecans, feta, cranberries and optional bacon and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.
  • For the dressing: Add all ingredients to a medium mason jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk).
Recipe courtesy cookingclassy

Roasted Cabbage, Potatoes & Carrots

Ingredients
  • 1/2 clove fresh garlic
  • 1/2 small sweet yellow onion
  • 1/2 c lemon juice
  • 1/4 c olive oil
  • 1/2 fresh cabbage
  • 6 potatoes, small
  • 3 or 4 carrots peeled and cut into chunks
  • black pepper to taste
  • 1/2 Tbsp tony cachere's seasoning
Directions
  1. Spray a shallow pan with non-stick cooking spray. Cut the cabbage into thick slices. Arrange them on the pan. Place as many potatoes and carrots arranged around the cabbage.
  2. Sprinkle all with lemon juice. Cut the garlic glove and onion into small pieces and place around the other vegetables. Sprinkle with fresh ground black pepper and tony cachere's seasoning depending on your taste and how spicy you would like to make this.
  3. Bake at 350 degrees uncovered for approx. 30 minutes or until potatoes are tender in the middle.
Recipe courtesy justapinch