Heavens Harvest Farm Newsletter
solo-snowman.jpg

Snow!!!

It has begun. And more is coming.
I am thankful for our warm home and working snow blower. I'm also thankful for plow truck drivers and those that have to be at work like our first responders. My kiddos are looking forward to all the snow but I am aware of how difficult it can make things for many.
My heart goes out to all of those who ultimately don't have a choice about going out there and I'm very thankful that my job is at home.

We hope you've enjoyed working with the field corn the last few weeks. We've had some members share some very positive experiences and pictures. Last week one of our member families sent us a picture of their tortillas they made using a family production line. I can just picture how fun that must have been!
This week you will be receiving Butternut Squash Noodles from Joe Czajkowski! He makes most of the vegetable noodles for Trader Joe's in the North East. We are so excited to be able to continue to share his specialty produce items with you.

We are hoping to continue sharing a variety of special items in the coming weeks. Be on the lookout!

Check out the recipes & article of the week!

Stay safe and warm out there!
-Sarah, Ashley, Ethel & the Heavens Harvest Farm Family

Did you know?
"In honor of the 30th anniversary of the Organic Foods Production Act, we (The Cornucopia Institute) asked some of the early champions of the modern-day organic movement to reflect on what the label means to them." -Cornucopia Institute
We have shared the essays with you in the last 2 weeks newsletter and today you will find a link below to the last essay. We hope you have enjoyed reading them!
Did you know?
"The following essay is by author and activist, Elizabeth Henderson. Henderson produced organically grown vegetables at Peacework Farm in New York for more than 30 years. A founding member of the Northeast Organic Farming Association (NOFA) in Massachusetts, she has been deeply involved in the organic movement since the 1970s. She serves on several boards and has been awarded many accolades at the state, regional, and national levels for her commitment to organic agriculture and food justice."
Click on the link below to read the essay
Produce
Large

Onions
Cabbage
Carrots
Parsnips
Sweet Potatoes
Turnips
Butternut Squash Noodles
Braising Mix
Empire Apples IPM
Lemons
Yellow Squash
Salad Mix
Medium

Onions
Cabbage
Carrots
Parsnips
Sweet Potatoes
Turnips
Butternut Squash Noodles
Braising Mix
Empire Apples IPM
Lemons
Yellow Squash
Salad Mix
Small

Onions
Cabbage
Carrots
Parsnips
Sweet Potatoes
Turnips
Butternut Squash Noodles
Braising Mix
Empire Apples IPM
Lemons
Farms
Red Fire Farm - Onions, Carrots, Salad Mix, Braising Mix & Turnips
Gold Bell - Cabbage, Sweet Potatoes & Yellow Squash
Joe Czajkowski - Parsnips & Butternut Squash Noodles
Pinehill Orchards - Empire Apples IPM
DiSilva Fruit - Lemons
Recipes of the week
Butternut Squash Noodles with Cauliflower Alfredo

Ingredients
Cauliflower Alfredo
  • 1 tablespoon butter
  • 3 cups chopped cauliflower florets
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup broth (from 32-oz carton)
  • 1/2 cup milk
  • 1/2 cup shredded Parmesan cheese
Butternut Squash Noodles
  • 8 cups spiralized butternut squash noodles
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
For Serving
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley

Directions
  1. Heat oven to 400°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Add cauliflower, onion, garlic, 1/4 teaspoon salt and the pepper. Cook 4 to 5 minutes, stirring frequently, until cauliflower begins to brown on edges and is tender when pierced with knife.
  2. Stir in broth and milk; heat to boiling over high heat. Reduce heat; simmer 4 to 5 minutes or until cauliflower is very tender. Remove mixture from heat; cool 5 minutes.
  3. Add cauliflower mixture to blender; cover and blend on high speed 3 to 4 minutes or until completely smooth. Add cheese; blend 15 to 30 seconds longer or until incorporated. If thinner sauce is desired, add more milk. Wipe out skillet. Return mixture to skillet.
  4. Meanwhile, toss squash noodles with olive oil and 1/2 teaspoon salt; spread evenly on baking sheet. Roast 9 to 11 minutes or until crisp-tender. Do not overcook. Gently stir into sauce in skillet. Top with parsley.
Recipe courtesy tablespoon

Root Vegetable Soup

Ingredients
  • 6 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2 to 3 celery stalks, diced
  • 3 garlic cloves, finely chopped
  • 3 rosemary or thyme branches
  • 2 bay leaves
  • 3 ½ pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
  • 2 teaspoons fine sea salt, more as needed
  • ½ teaspoon black pepper, more as needed
  •  Juice of 1/2 lemon, more for serving
  •  Extra-virgin olive oil
  •  Flaky sea salt
  •  Crushed Aleppo, Urfa or other chile flakes, optional
  •  Grated Parmesan or pecorino, optional

Directions
  1. Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  2. Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  3. To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Recipe courtesy cooking.nytimes