Recipes for June

Below are a few recipe ideas for the veggies that we brought to NYC last weekend and have been selling at the farmers’ markets.

 

Sautéed Broccoli Rabe With Garlic and Chili Flakes Recipe20160505-sauteed-broccoli-rabe-vicky-wasik-6-thumb-1500xauto-431973

Ingredients:

  • Kosher salt
  • 1/4 cup (60ml) extra-virgin olive oil
  • 4 medium cloves garlic, thinly sliced
  • Large pinch red pepper flakes
  • 1 pound (450g) broccoli rabe, ends trimmed

Preparation:

 

  • Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat olive oil with garlic over medium heat until garlic just begins to turn golden, about 2 minutes. Add red pepper flakes and toast for about 30 seconds. Remove from heat.

  • 2.

    Add broccoli rabe to boiling water and cook until thickest parts of stalks are tender, 2 to 3 minutes. Drain well. Add rabe to skillet, toss well, and return to medium-high heat. Cook, stirring occasionally and lowering heat as necessary to prevent scorching, until rabe is very tender, about 10 minutes. Season with salt. Serve right away, or continue to cook over low heat, stirring occasionally, for up to 20 minutes longer before serving (it just gets better and better).

     

Green Garlic Tabbouleh

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Ingredients:

  • 3/4 teaspoon salt
  • 1 cup medium bulgur
  • 2 tablespoons lemon juice, more as needed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 pinch allspice
  • 1/2 cup olive oil
  • 2 1/2 cups coarsely chopped Italian parsley
  • 1 1/4 cup garlic greens
  • 1/2 cup chopped fresh mint
  • 1 cup diced cucumber
  • 1 cup sliced scallions

Preparation

1.
In a medium pot, bring 2 cups salted water to a boil. Add bulgur; cover and reduce heat to low, and cook until tender, 8 to 12 minutes. Drain in a colander and rinse well under cool water. Drain completely and transfer to a large bowl.
2.
In a smaller bowl, whisk together lemon juice, salt, cumin, pepper and allspice; whisk in oil. Pour dressing over bulgur and toss well. Toss in parsley, green garlic, mint, tomato,
cucumber and scallions. Taste and adjust seasoning if necessary.
Pork and Bok Choy Stir Fry
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Ingredients:
  • 1 pound boneless pork shoulder (Boston butt), thinly sliced across the grain into 2-inch-long strips
  • 1½ teaspoons cornstarch
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry
  • 2 tablespoons vegetable oil, divided
  • 6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
  • 1 2-inch piece ginger, peeled, thinly sliced crosswise
  • 8 small or 4 large heads baby bok choy, halved lengthwise, quartered if large, or 1 head larger bok choy, cut crosswise into 2-inch pieces
  • Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

Preparation:

  • Toss pork, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
  • Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add bok choy and a pinch of salt and cook, tossing often, until leaves are bright green and wilted and white parts are crisp-tender, 4–6 minutes. Transfer bok choy mixture to another medium bowl.
  • Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add pork mixture and arrange pieces in a single layer in skillet. Cook, undisturbed, until pork is browned and caramelized on first side, about 1 minute. Toss and continue to cook until pork is no longer pink and is cooked through, about a minute or two longer. Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
  • Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

 

Strawberry Shortcake

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Ingredients

6 Servings

Shortcakes

  • 2 hard-boiled egg yolks, cooled
  • 1⅓ cups all-purpose flour
  • 3 tablespoons semolina flour or fine-grind cornmeal
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • ⅔ cup plus 2 tablespoons heavy cream
  • Sanding or granulated sugar (for sprinkling)

Assembly

  • 1½ pounds strawberries (about 1 quart), hulled, halved, quartered if large
  • ¼ cup granulated sugar
  • 1 teaspoon finely grated lemon zest
  • Kosher salt
  • 2 teaspoons fresh lemon juice, divided
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ vanilla bean, halved lengthwise

Preparation

Shortcakes

  • Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine. Add butter and pulse until only pea-size pieces remain. Drizzle in ⅔ cup cream, then pulse 2–3 times to barely incorporate. Transfer dough to a work surface and gently fold on top of itself several times just to bring it together and work in any dry spots.
  • Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. (Or measure out mounded scoops with a ¼-cup measuring cup.) Cover and chill until cold, 20–25 minutes.
  • Preheat oven to 350°. Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28–32 minutes. Let cool.

Do Ahead: Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.

Assembly

Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 Tbsp. water; let remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium-low. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries are starting to break down and become jammy and liquid is syrupy, 12–18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. lemon juice into macerated strawberries.

Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Beat cream until soft peaks form.

Split shortcakes and divide strawberry compote, macerated strawberries, and whipped cream among bottoms. Close with shortcake tops.

 

The June Box Share

We will be delivering our first box share to NYC this coming Sunday (6/18).  Sign up by Wednesday for the first taste of the 2017 season.

In this month’s farm box you will find:

  • A head of lettuce
  • Baby arugula
  • Broccoli Raab
  • Bok choy
  • A bunch of kale
  • Radishes
  • A bag of micro greens
  • Green garlic
  • Strawberries
  • Farm fresh eggs
  • Hart Farm maple syrup
  • Hungry Ghost artisanal bread
  • A bouquet of wild flowers

For our Full Diet Box Share members an additional:

  • Grace Hill Farm Valais Cheese
  • Sage Farm Italian sausage
  • New England Wild Edibles shiitake mushrooms

This month’s bulk item (to be bought as an add on):
Dried hot peppers.  Cheyenne, padrón and hot paper lantern.  Great for making freshly crushed pepper

Finally, after a somewhat cold and rainy spring, summer is here!  Though some things have been slow to grow, the fields are looking colorful and abundant.  When the warm summer sun comes out it makes working the land all the sweeter.  The warm embrace of the sun, the first juicy bite of a strawberry or cooking the first meal made entirely of farm items — it is only in the early growing time that one is struck with appreciation of the little things.  We hope you enjoy the start of a delicious and bountiful season, let’s appreciate every moment of it!-4

Flower CSA!

This year we will be selling flower CSA shares.  Support our agriculture and enjoy beautiful flowers to brighten your home EVERY WEEK!

There will be two, 6-week CSA sessions to sign up for.  One starting July 12th and the other starting August 23rd.  Choose un-arranged (great for those who like flowers in every room) or arranged (a great center piece) and stop by our farm store to pick up your flowers once a week.

$70 for 6 weeks of arranged bouquets

$60 for 6 weeks of un-arranged buckets

Email us at conwayhartfarm@gmail.com for questions or to sign up!

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Full Season Sign Up

Get a full season of the freshest produce in New York City!

We are gearing up for an exciting season full of vegetable bounty, berry delight, scrumptious eggs and dazzling flowers. We hope that you can join us for the full season of New York City box deliveries from June to October.

Each month you will receive a farm box overflowing with all of the seasonal vegetables picked from our fields, one dozen eggs, a bouquet of colorful flowers, a loaf of Hungry Ghost bread and one preserve (Spoiler alert: June will be maple syrup).

If the full season doesn’t work for your schedule, consider buying one or a few months of your choice. Signing up earlier is always best.

Check our “NYC Box Share” page for delivery dates and email us with any specific questions you may have.

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Early Birds

SPECIAL OFFERS FOR NYC BOX SHARE EARLY BIRDS AND LOYAL MEMBERS:

Sign up for the whole five month (June-October) box-share season before March 15th and receive 10% off of your total.

Pre-order one or more single box shares before March 15th and receive 10% off of your total.

Refer a friend to sign up (your name must be confirmed by your friend) and receive an extra bouquet of flowers or jar of preserves with your first box delivery.

New Members to sign up for the 2017 full season receive a Hart Farm tote bag or t-shirt. Join the club!

Work At Hart Farm

Want to work at Hart Farm this season?  We are actively looking for our 2017 Assistant Grower as well as any eager volunteers.

The general dates are May 1 – October 15 with some flexibility.  2-3 full days/week, $12/hr.

Full time diversified farm position is available. Please inquire.

This is a great opportunity for gardeners/farmers/environmentalists with agricultural experience who want to learn more about small farm production and the local food movement.

Consider this position for your college summer internship!

Join the team, have a blast, hang out with chickens and get your hands dirty!

Email Conwayhartfarm@gmail.com for more details.

Holiday Gift Ideas

We are excited to offer two Hart Farm gift options this year.

In the spirit of giving gifts that support the local economy and encourage a sustainable, healthy life style give your friends and family a Hart Farm farmers market gift certificate. For those who live in New York City, give the gift of a 1 month box share!

Give fresh, local and delicious food to your loved ones!

Contact us at Conwayhartfarm@gmail.com for gift certificates or purchase your box share gifts via our NYC box share page.

 

Happy holidays!

2016 Box Share Survey

Thank you so much to all of our Box Share members for being part of our 2016 season.  We had a blast preparing and delivering your farm boxes.  It is always so informative and fun to hear about what recipes you make with our fresh fruits and veggies.  We loved seeing your photos too!

Every year we learn and grow (literally and figuratively) as a business.  We want to make our program better for you and new members.  Please help us out by filling out this quick and simple survey:

2016 Box Share Survey

 

Explore New Recipe Ideas

Below are a few recipe ideas for some of the items featured in the October box share.

Thanks for a great season!  Enjoy.

Butternut Squash Soup (with apples)

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Ingredients

  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
  • 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups homemade or store-bought low-sodium chicken or vegetable stock
  • 2 1/2 cups water, plus more if needed
  • 1 jalapeno chile, thinly sliced, for garnish (optional)

Preparation

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.

Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

 

Southern Style Collard Greens

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Ingredients:
  • 12 hickory-smoked bacon slices, finely chopped
  • 2 medium-size sweet onions, finely chopped
  • 3/4 pound smoked ham, chopped
  • 6 garlic cloves, finely chopped
  • 3 (32-oz.) containers chicken broth
  • 3 (1-lb.) packages fresh collard greens, washed and trimmed
  • 1/3 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon pepper

Preparation

. Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to desired degree of tenderness.

 

Tomatillo Salsa Verde

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Ingredients

  • 1½ pounds tomatillos (about 12 medium), husked and rinsed
  • 1 to 2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)
  • ½ cup chopped white onion (about ½ medium onion)
  • ¼ cup packed fresh cilantro leaves (more if you love cilantro)
  • 2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste
  • ½ to 1 teaspoon salt, to taste
  • Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde

Preparation

Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.

Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.

Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.

Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired. If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).

The Best Homemade Ginger Tea
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Ingredients
  • 1 Tbsp. fresh grated ginger
  • 2 cups filtered water
  • 1 Tbsp. raw honey or pure maple syrup
  • ½ lemon, juiced

Optional

  • 1 cinnamon stick
  • Camomile flowers
  • Echinacea tincture
  • Fresh mint leaves
  • Pinch of cayenne pepper

Preparation

Grate the ginger with a grater/zester. If you slice it, slice it thin and use more. Infuse the ginger; if you add cinnamon, mint, camomile or cayenne, add it here. If you are using a saucepan, bring the water to a boil, add ginger and turn off heat. Put the lid on it and let it steep for 10 minutes. If you are using a teapot, add ginger in the teapot and pour boiling water in it. Let it steep for about 10 minutes. If you are using a saucepan, strain the water to remove the ginger. Add fresh lemon juice and natural sweetener if you like. Stir and enjoy!

If you want a cold tea, let your tea cool down, store it in the fridge and add ice cubes before serving.