Heavens Harvest Farm Newsletter |
|
It is a beautiful cold day out there today. We are thankful for the warm days last week. Our family enjoyed an awesome hike this past Friday along with time at a park. Even though it was cooler over the weekend, my girls still wanted to bundle up and be outside. We really need spring. Waiting and hoping for warmer weather soon. This is the final week of winter share deliveries. Thank you for joining us for our winter share. We could not do what we do without you, our faithful members. Please continue supporting us and sign up for our spring share! |
|
Be sure to check out the recipes and article of the week and enjoy!
-Sarah, Ashley, Ethel & the Heavens Harvest Farm Family
|
|
Victory for Pollinators!
Retail stores to stop selling neonic pesticides in Massachusetts
By Marty Dagoberto, NOFA/Mass Policy Director
Info courtesy nofamass
On March 1st 2021 the Mass. Pesticide Board Subcommittee passed a motion to protect pollinators by restricting the use of neonicotinoid pesticides (“neonics”). The new regulations, which go into effect in 2022, will remove pesticide products containing neonics from retail stores and require that only licenced pesticide applicators use such products for lawn care or on turf, trees, shrubs and gardens. (Read the specifics about the motion, here.)
This marks an incremental victory which took us 6 years to land, and it only happened because of immense, ongoing grassroots action and legislative allies who are willing to hold state regulators accountable. We still have a monumental endeavor ahead if we are to reduce toxins and rein in the toxic influence of the chemical lobby!
|
|
|
Large
Potatoes
Onions
Garlic
Spinach
Red Kale
Collards
Cucumbers
Cauliflower
Tomatoes
Lemons and Limes
Pears
Carrots
|
|
Medium
Potatoes
Onions
Garlic
Spinach
Red Kale
Collards
Cucumbers
Cauliflower
Tomatoes
Lemons and Limes
Pears
Carrots
|
|
Small
Potatoes
Onions
Garlic
Spinach
Red Kale
Collards
Cucumbers
Cauliflower
Tomatoes
Lemons and Limes
Farm Pick Citrus
|
|
Queens Greens - Spinach
DiSilva Fruit - Oranges, Lemons, Limes & Pears
Gold Bell - Cucumbers, Cauliflower, Tomatoes, Red Kale, Collards, Garlic, Potatoes, Carrots & Onions
|
|
Creamy Tomato and Spinach Pasta
Ingredients
- 1/2 lb. penne pasta
- 1 yellow onion
- 2 cloves garlic
- 1 Tbsp olive oil
- 2 cups of fresh chopped tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 pinch crushed red pepper (optional)
- 1/2 tsp salt
- freshly cracked black pepper to taste
- 2 Tbsp tomato paste
- 2 oz. cream cheese
- 1/4 cup grated Parmesan
- 4 oz. fresh spinach
Directions
- Bring a large pot of water to a boil over high heat. Add the pasta and continue to boil until tender (7-10 minutes). Drain the pasta in a colander.
- While the pasta is cooking, prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent (3-5 minutes).
- Add the diced tomatoes (with juices), oregano, basil, crushed red pepper, salt, and some freshly cracked pepper to the skillet. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce.
- Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted and the sauce is creamy. Add the Parmesan to the skillet and stir until it is melted into the sauce.
- Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.
Recipe courtesy budgetbytes
Cauliflower and Collards Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- Salt, to taste
- 1 teaspoon fresh thyme leaves,
-
packed 5 cups cauliflower florets
- 2 cups water
-
8 leaves collard greens, de-stemmed and roughly chopped
- ½ cup freshly grated Parmesan cheese, loosely packed
Directions
- Add the olive oil to a medium pot over medium-low heat. Once hot, add the onions and cook for 8 minutes until beginning to soften. Add the thyme leaves and a generous sprinkling of salt. Continue to cook the onions for another 8 to 10 minutes until the onions are very soft and lightly browned.
- Add the cauliflower and water and bring to a boil. Reduce to a simmer for 10 minutes.
- Add the collard greens, cover and cook for 4 minutes, until bright green. Remove from the heat and puree until smooth.
- Return the pot to the stove and add the Parmesan and heat through. Taste for seasonings. Serve with a drizzle of olive oil and a piece of whole grain bread.
Recipe courtesy cookforyourlife
|
|
|
|
|
|
|
