Heavens Harvest Farm Newsletter
Over the past 10 years the farm family has had the chance to take a vacation during the month of February. We were fortunate to be able to travel south and stay together in a rental home or two. My memories on facebook have been coming up with pictures of my oldest from the time she was a baby and we were traveling south during February break. It is a little bit sad that we haven't been able to go the last couple of years for various reasons. I am thankful for a more relaxed week of school at home and for some family time before the farm starts up again. We hope you have a relaxing and replenishing week!
Be sure to check out the recipes of the week and enjoy!

-Sarah, Ashley, Ethel & the Heavens Harvest Farm Family
Did you know?
What is the Dirty Dozen?

"Each year, the Environmental Working Group releases a consumer guide to the kinds of produce with the most amount of residual pesticides. If you can’t afford to buy only organic, prioritize it when buying these kinds of produce."
Info courtesy the Rodale Institute

Click on the link below to see the list
Produce
Large

Sweet Potatoes
Onions
Purple Daikon
Cabbage
Summer Squash
Beets
Turnips
Apples IPM
Lemons
Navel Oranges
Garlic Bulbs
Parsnips
Medium

Sweet Potatoes
Onions
Purple Daikon
Cabbage
Summer Squash
Beets
Turnips
Apples IPM
Lemons
Navel Oranges
Garlic Bulbs

Small

Sweet Potatoes
Onions
Purple Daikon
Cabbage
Summer Squash
Beets
Turnips
Apples IPM
Lemons
Navel Oranges
Garlic Bulbs

Recipes of the week

Sweet Potato Apple Breakfast Bake

Ingredients
  • 1 large sweet potato peeled and shredded (either grated by hand, or use a food processor)
  • 1 large apple, peeled and shredded
  • 2 tbsp coconut oil for cooking
  • 1/8-1/4 tsp fine grain sea salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs whisked
  • 1/2 cup coconut milk full fat
  • 1/4 cup raisins optional
  • chopped pecans optional
Directions
  1. Have all your ingredients ready to go before beginning. You can make this recipe all in one skillet, or, transfer to a baking dish when it's time to bake*
  2. Preheat your oven to 400 degrees and heat a medium skillet* over medium heat and add the coconut oil to the pan. Add the shredded sweet potatoes to the pan and cook until they begin to soften and brown, then add the shredded apples, salt and spices.
  3. Continue to cook over low-med heat about 5 minutes, then add the whisked eggs and coconut milk to the skillet** and mix to combine. Stir in the raisins, spread the mixture out evenly in the skillet, then sprinkle chopped pecans over the top.
  4. Bake in the preheated oven for about 10 minutes, or until the eggs are set and beginning to brown.
  5. Enjoy!
Recipe courtesy paleorunningmomma

Spicy Roasted Daikon Radish "French Fries"

Ingredients
  • 5 cups (about 1 3/4-pounds) Daikon radish, peeled & sliced - see instruction no. 2. for instructions
  • 3½ tablespoons grapeseed oil
  • 1½ teaspoons chili paste (I like Sambal Oelek)
  • 1 teaspoon low sodium Tamari or soy sauce
  • ½ teaspoon ginger pulp, freshly grated
  • ½ teaspoon granulated sugar
  • ½ teaspoon sea salt

Directions
  1. Preheat the oven to 475°F, and adjust a rack to the center.
  2. Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
  3. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.
  4. Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
  5. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)
  6. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.
  7. Serve!
Recipe courtesy cookingontheweekends

Quick Pickled Beets & Cabbage

Ingredients
  • 1 medium shredded beet
  • 2 cups shredded cabbage
  • 2 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • 3/4 cup of water
  • 2 teaspoons salt

Directions
  1. Place all ingredients in a medium skillet, on medium heat
  2. Once the cabbage and beets begin to soften, reduce the heat to low and let simmer with a lid on for about 10 minutes, stirring occasionally
  3. After 10 minutes remove the lid. If there is liquid still in the pan, turn the heat back to medium and continue cooking until the liquid has evaporated.
  4. Cool and serve.
Recipe courtesy 86eats