Heavens Harvest Farm Newsletter
It is a winter wonderland out my kitchen window today! It is just beautiful how the snow is covering the branches and the sun is peeking through the trees. I know I mentioned this last week, but I am so thankful for my husband who shovels and snow blows for us. I try to have a hot meal for him before he goes out or when he comes in. Today was gluten, dairy & sugar free pancakes.
Both he and our girls enjoyed them! I had 2 cups of coffee to start my day!
It is already week 5 of our winter share and we so hope you are enjoying your box each week and have had a chance to try a new recipe or two!

Hopefully you are shoveled out and can enjoy the beautiful day in some way.
Check out the recipes and article of the week!

Have a wonderful week!

-Sarah, Ashley, Ethel & the Heavens Harvest Farm Family
Did you know?
What is compost?
"Compost is created from the aerobic decomposition of many materials usually considered waste, including food scraps, animal manures, leaves, straw, and more.
Composting occurs when carbon-rich materials (“browns”), like straw and leaves, are mixed with nitrogen-rich materials (“greens”), like food scraps and manure.
Add oxygen, time, some skilled management, and the help of billions of microorganisms. The finished result is crumbly, sweet-smelling, and nutrient-packed compost."
Info courtesy the Rodale Institute
To read more on composting click on the link below
Produce
Large

Daikon Radish
Pears IPM
Apples IPM
Lemons
Yukon Potatoes
Onions
Beets or Parsnips
Carrots
Cabbage
Zucchini
Peppers
Eggplant
Medium

Daikon Radish
Pears IPM
Apples IPM
Lemons
Yukon Potatoes
Onions
Beets or Parsnips
Carrots
Cabbage
Zucchini
Peppers
Eggplant
Small

Daikon Radish
Pears IPM
Apples IPM
Lemons
Yukon Potatoes
Onions
Beets or Parsnips
Carrots
Cabbage
Zucchini
Peppers
Farms
Pinehill Orchards - Apples IPM
Ragged Hill Orchards - Pears IPM
DiSilva Fruit - Lemons
Gold Bell - Zucchini, Peppers, Eggplant, Yukon Potatoes, Cabbage & Onions
Red Fire Farm - Daikon Radish, Beets, Carrots & Parsnips
Recipes of the week
Daikon & Apple Slaw
Ingredients
  • 1 daikon root (about 9 inches long)
  • 2 crisp apples
  • 3 spring onions (white & greens)
  • 2 T olive oil
  • 2 T apple cider vinegar
  • 2 T lime juice
  • 1/4 t pink himalayan salt
  • 1/2 t mixed dried herbs (oregano or tarragon)
Directions
  1. peel and spiralize the daikon
  2. spiralize the apple - no need to peel
  3. give the diakon & apple a rough chop, so the pieces aren't so long. Just pile on cutting board and chop 6-8 times
  4. finely slice the spring onions
  5. place daikon, apple & spring onions all in a large bowl
  6. make the dressing - mix olive oil, apple cider vinegar, lime juice, salt & herbs in a small bowl
  7. pour dressing over the veggies and toss to mix
  8. chill before serving - this can be kept in the fridge for up to 3 days without loosing it's crunch & is perfect alongside burgers or grilled meats.
Recipe courtesy keyingredient

Cabbage Fried Rice

Ingredients
  • 1 small or 1/2 large green cabbage (about 8 cups), finely sliced
  • 1 large carrot 1 cup peeled and grated
  • 1 medium onion 1 cup, finely diced
  • 2 Tbsp cooking oil
  • 3 cups cooked Jasmati Rice with 1 Tbsp unsalted butter and 1/2 tsp salt
  • 2 Tbsp unsalted butter
  • 2 Tbsp Soy Sauce
  • 1 tsp sesame oil this gives the rice an authentic Asian aroma & flavor
  • 1/4 tsp salt or to taste or no salt at all!
  • 1/8 tsp freshly ground black pepper or to taste

Directions
  1. Rinse 1 cup rice about 4 times or until water runs almost clear; drain well and cook rice according to package instructions with 1 Tbsp butter and 1/2 tsp salt. You can also use a rice maker. Once it's cooked, remove from heat and set aside.
  2. Finely slice the cabbage (a mandolin is the fastest way to slice cabbage)
  3. Fine dice the onion and grate the carrot.
  4. Heat a large, heavy bottomed skillet or a Wok over very high heat. Add 2 Tbsp cooking oil then toss in the sliced cabbage, carrot and onion. Sauté over very high heat for 7-10 minutes until cabbage is wilted and starting to turn a little golden. Stir constantly so it doesn't scorch to the bottom of the pan. The veggies will shrink down to about 1/3 or 1/2 of their original size.
  5. Add in 2 Tbsp butter and 3 cups cooked rice. Stir to combine. Add 2 Tbsp soy sauce, 1 tsp sesame oil, plus salt and pepper to taste (I didn't use salt and sprinkled in 1/8 tsp pepper). Stir well to combine and serve.
Recipe courtesy natashaskitchen