Heavens Harvest Farm
January 13, 2014

Greetings on this beautiful Monday!

What wonderfully warm weather we are experiencing yet again this winter season.  We were able to take a walk around the fields this morning and in the sun it almost felt like spring! Hah!

Thank you to all of you who have signed up for our winter 2 session and who have signed up early for summer with our 10% early bird discount.  In doing this you have enabled us to relax and know we can begin to plan and order what we need for our upcoming spring and summer seasons. We are so grateful for you, our members and how you support what we believe in so strongly, here at the farm.

Winter 2  deliveries begin 2 weeks from this Wednesday.

Please consider joining us!

Go to farmigo to reserve your spot today.



There is still time to take advantage of our early bird special. 

10% discount on prepaid summer shares. 

Offered until Friday, January 17th, at midnight.

Spread the word! 



Blessings to you

-Sarah, Ashley, Ethel & the farm family



Recipes of the week


Eggplant Focaccia






  • 1 medium eggplant ( 1/2 pound), cut into 1/4-inch-thick slices
  • Coarse salt
  • All-purpose flour, for rolling
  • 1 ball (1 pound) homemade or store-bought pizza dough
  • 2 tablespoons fine cornmeal
  • 6 tablespoons olive oil
  • 1 cup shredded Emmentaler cheese (4 ounces) or other type of Swiss
  • 2 tablespoons chopped fresh oregano


  1. Step 1

    In a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry and set aside.

  2. Step 2

    Preheat oven to 400 degrees; place a rimless baking sheet or inverted rimmed baking sheet in oven. On a floured surface, roll out dough to 1/2-inch thickness. Sprinkle cornmeal on another baking sheet or inverted rimmed baking sheet or lightweight wooden board; top with dough (you will transfer it onto the preheated sheet to cook).

  3. Step 3

    Brush dough with 3 tablespoons oil and sprinkle with 1/2 cup cheese. Layer on eggplant; top with 3 tablespoons oil, oregano, and 1/2 cup cheese. Let stand 30 minutes. Give sheet a gentle shake to ensure dough isnt sticking.

  4. Step 4

    Carefully remove baking sheet from oven and slide focaccia onto sheet. Return to oven and bake until bottom of focaccia is crispy and edges are golden, 20 minutes. Serve warm or at room temperature.



Apple Dandelion Green Smoothie Recipe

The Ingredients

  • 1 cup water
  • 1 apple, cored and diced
  • 1 cup dandelion greens
  • 1/2 fresh or frozen banana
  • 1/2 lemon, peeled and seeded
  • A little honey, stevia, or maple syrup to sweeten (optional)

The Add-ons

  • 1-2 tablespoons chia seeds or chia seed gel
  • 1 serving of your favorite green superfood powder
  • 1/4 cup coconut flakes/shreds

Show Time

Place all the ingredients into your blender and blend for 30-45 seconds or until the desired consistency is reached.


Quinoa and Dandelion Greens with Apple-Honey Vinaigrette



1 3/4 cup water
1 cup quinoa
Pinch sea salt
2 Tbs apple cider vinegar
1/2 small sweet-tart apple, cored and cut into chunks
1 Tbs honey
1/2 Tbs Dijon mustard
1/2 tsp horseradish
1 clove garlic, pressed
2 Tbs extra-virgin olive oil
sea salt and pepper to taste
2 cups grated carrots (about 2 medium carrots)
2 cups thinly sliced dandelion greens 
washed and trimmed 
1/2 cup toasted, chopped hazelnuts or walnuts (optional)



1. In a small to medium saucepan bring water to a boil. Add quinoa and salt; reduce heat and simmer for 15 to 20 minutes. Allow grain to sit 5 minutes before fluffing with a fork.
2. While quinoa cooks, puree the apple, vinegar, honey, mustard, horseradish and garlic in a blender until smooth and creamy. Blend in olive oil, salt and pepper to taste. Toss vinaigrette with quinoa, carrots and greens. Garnish with a few more shredded carrots or chopped walnuts, if desired.




Roasted Winter Squash Salad




1 head romaine lettuce
1 winter squash
1/4 cup olive oil
1 tbsp salt
1 tsp ground pepper
3/4 cup walnuts
1 tbsp unsalted butter
1/2 cup pure maple syrup
1 tbsp. Dijon mustard
1/3 cup good apple cider vinegar 
1/2 cup extra virgin olive oil
Salt and pepper
Goat cheese, sliced



  1. Preheat oven to 425˚
  2. Peel  squash (if needed)  and dice into 1-inch cubes.
  3. Toss with olive oil, salt and pepper.
  4. Roast squash for 20 minutes at 425˚
  5. Meanwhile, in a nonstick pan heat butter and maple syrup and add walnuts stirring often.
  6. Cook walnuts for 5 minutes and season with salt and pepper to taste.
  7. Pour candied walnuts onto parchment paper to cool.
  8. To make the dressing, combine Dijon mustard, apple cider vinegar, salt and pepper in a bowl.  While whisking, gently stream the olive oil until the mixture is emulsified.
  9. Divide the lettuce onto four plates and top with goat cheese, walnuts, and roasted butternut squash.  Drizzle with the dressing and enjoy immediately.




In this Issue
Recipes of the week
Produce Lists

Apples  HBO
Shallots  PF PM
Eggplant LM
Romaine  LM
Dandelion  LM
Acorn Squash  HHF
Cherry Tomatoes  LM
Cabbage  LM
Red Boston Lettuce  LM
Dino Kale  LM
Oranges  ENG
Farm Pick

Apples  HBO
Shallots  PF IPM
Eggplant  LM
Romaine  LM
Dandelion LM
Acorn Squash  HHF
Cherry Tomatoes  LM
Dino Kale  LM
Red Boston Lettuce  LM
Farm Pick

Apple  HBO
Shallots  PF IPM
Eggplant  LM
Romaine  LM
Dandelion  LM
Acorn Squash  HHF
Peppers or Cherry Tomatoes  LM
Cabbage or Bok Choy  LM
Farm Pick - For Large & Medium Shares - You will receive an extra surprise in your boxes this week!

Plainville Farm  PF IPM

Heavens Harvest Farm

Eagles Nest Grove  ENG

Honey Bee Orchards  HBO IP

Lady Moon  LM



Due to availability all shares may not have the exact same contents.  

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