In This Issue

Shallots  PF
Green Kale  LM
Cabbage  LM
Dandelion  LM
Watermelon Radish  RF
Butternut Squash  JC
Potatoes  EF
Dino Kale  LM
Cherry Tomatoes  LM
Grapefruit  SO
Turnips  RF
Onions  JC
Corn Meal  FSF

Shallots  PF
Green Kale  LM
Cabbage  LM
Watermelon Radish  RF
Butternut Squash  JC
Potatoes  EF
Dino Kale  LM
Cherry Tomatoes  LM
Grapefruit  So
Corn Meal  FSF 

Shallots  PF
Green Kale  LM
Dandelion  LM
Watermelon Radish  RF
Butternut Squash  JC
Potatoes  EF
Cherry Tomatoes  LM
Grapefruit  SO
Corn Meal FSF



Plainville Farm PF

Lady Moon LM

Riverland Farm  RF

Joe Czaikowski JC

Spooners Organics

Four Star Farms FSF

Due to availability all shares may not have the exact same contents.
Like us on Facebook
Heavens Harvest Farm

We as farmers are always inviting others to partner with us to investigate the incredible value and healing power of light and love. Plants as well as humans need light to produce fruit best grown and received with love. Our goal is to serve as many members as possible and we endeavor to bring health and encouragement to you not just from our fields but from our hearts.



Please consider joining us for our winter 2 session. Go to farmigo to reserve your spot today.

We have room for and need 100 plus more people for winter 2. 


This week you will be receiving coarse ground corn meal from Four Star Farms, out of Northfield MA.

From their website -

"After our family moved to Massachusetts from Rhode Island we missed our Johnny cakes so when the opportunity arose to grow our own Rhode Island Whitecap Flint Corn (the original Johnny cake corn with a history that can be traced back to the Pilgrims) we jumped at the chance. But don't expect it to look like traditional polenta corn, as it has a beautiful soft yellow color with flecks of white and black.

Available as a fine corn flour or coarse ground meal, we mill our corn with the germ still intact, lending itself to a slightly sweeter flavor fantastic in everything from polenta to corn bread... and of course Johnny cakes."


All of the grains used for milling are non-GMO and grown here at the farm.


**Please note, all of our grains are processed with the same equipment that processes wheat and may contain wheat.**



Thank you to those of you who have signed up early for our Summer 2014 share!


Peace to you

-Ashley, Sarah, Ethel & the farm family

Recipes of the week

Linguini with Kale Pesto




  • About 1/3 cup toasted pine nuts or walnuts.
  • 2 to 3 cloves garlic, crushed
  • 1 lemon, zested and juiced
  • 1 bunch Tuscan kale, stemmed
  • Salt and pepper
  • Freshly grated nutmeg
  • 1/3 to 1/2 cup EVOO
  • 1/2 cup Pecorino Romano, plus more to pass
  • 1 pound linguini


Place a large pot of water on to boil for the linguini.

Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms. Transfer to a bowl and stir in the Pecorino.

Salt the water and cook the pasta to al dente. Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table.


Yogurt Mashed Potatoes With Chipotle Peppers, Goat Cheese and Caramelized Shallots




  • 2 pounds whole russet or Yukon gold potatoes
  • Kosher salt
  • 1 stick softened butter or 1/2 cup extra-virgin olive oil
  • 1 1/2 cups plain yogurt
  • Freshly ground pepper
  • 1 to 2 tablespoons chopped chipotle peppers in adobo sauce
  • 1 cup goat cheese, crumbled
  • 6 shallots, caramelized in olive oil


Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.

Add the butter to the potatoes. Add the yogurt, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.

Stir the chipotle peppers. Fold in the goat cheese. Spoon the mashed potatoes into a serving dish and sprinkle with the caramelized shallots.


Kale Salad with Quick-Pickled Watermelon Radish Serves 4




1/2 cup white wine vinegar
1/4 cup sugar
Kosher salt
1 (6-ounce) watermelon radish (can substitute regular radishes)
1 (8-ounce) bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon toasted pumpkin seed oil
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted


Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.

Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.

In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

Drain the radishes. Toss with the kale - OR - arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.


Cornmeal Crunch


1 1/2 cups cornmeal
fine grain sea salt
4 cups yellow onion, chopped (about 3 medium)
1/4 cup olive oil
1/2 cup Parmesan cheese, freshly grated
3 cups water or vegetable broth

Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line bottom with parchment paper) one 9 x 12-inch baking dish or tart pan - or roughly this size.

In a medium bowl combine the corn meal with 1 1/2 cups water and 1/2 teaspoon salt. Stir and set aside.

To caramelize the onions, heat a splash of olive oil in a large thick-bottomed skillet with a pinch or two of salt. Cook over high heat, stirring and scraping the pan occasionally - more often as the onions begin to get increasingly brown. Continue cooking until the onions collapse and turn deep brown in color. Remove from skillet and set aside.

Bring 1 1/2 cups water (or broth) to a boil in a medium saucepan, add the water and cornmeal mixture, bring back up to a boil and stir until it is thicker than a heavy frosting - about 5 minutes. Remove from heat and stir in the cheese and 2/3 of the onions. Spoon the mixture into the prepared pan, spreading it to an even thickness, and drizzle with about 3 tablespoons of olive oil. Bake for about 45 minutes, or until the bottom is golden and the cornmeal begins to pull away from the sides of the pan a bit. Serve topped with the remaining onions (and more grated cheese if you like).


Copyright © 20XX. All Rights Reserved.