Last Markets

Tomorrow (11/7) will be our last day at the Tuesday Northampton Market.  Come see us and get your late season groceries like: kale, broccoli raab, brussels sprouts, broccoli, fennel, salad mix, arugula, winter squash, garlic, radishes, turnips, peppers and eggplant. . . and eggs of course.

We will also be selling our very own garlic braids — great for decorative or culinary use.  It’s never too soon to start thinking about holiday gifts!

Our last Greenfield Market will be on Saturday, November 18th at the Four Corners Elementary School (21 Ferrante Avenue, Greenfield , MA) from 10am-1pm.

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See you soon!


The October Farm Box

The rich season finale

This last farm box is full of autumn treats.  The October box will include:

  • Kale
  • Broccoli raab
  • Salad greens
  • Leeks
  • Eggplant
  • Peppers
  • Radishes
  • Fresh, young ginger
  • Garlic
  • Bay leaves
  • Crisp apples
  • Farm fresh eggs
  • Apple cider
  • A bouquet of flowers
  • Hungry Ghost bread

For our full diet members:

  • Grace Hill Farm cheddar cheese
  • A jar of honey
  • Sage Farm hot Italian sausage

This month’s bulk option is:

  • Hot peppers (jalapeño, padrón, habanero), great for making hot sauce! $2.5/lb
  • Bok choy, make kimchi! $1.75/head.

Email us with amounts desired.

We will be delivering to your home on Sunday, October 8th.

September Recipes

Below are a few recipe ideas for the seasonal produce you received in your NYC farm box or at our farmers market stand.


Open Face Heirloom Tomato Sandwich



  • 1 thick slice white bread (Pullman is ideal), lightly toasted
  • Olive oil (for drizzling)
  • 1 beefsteak and/or yellow tomato, thinly sliced
  • 2–3 thick slices feta
  • Oregano leaves (for serving)
  • Kosher salt and freshly ground black pepper


Place bread on a plate; drizzle with oil. Add tomatoes, feta, and oregano; season with salt and pepper. Drizzle with more oil.

Recipe by The Bon Appétit Test Kitchen


Extra Flaky Scallion Pancakes



  • For the Pancakes:
  • 2 cups all-purpose flour, plus extra for dusting work surface
  • 1 cup boiling water
  • Up to 1/4 cup toasted sesame seed oil
  • 2 cups thinly sliced scallion greens
  • For the Dipping Sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons Chinkiang or rice wine vinegar
  • 1 tablespoon finely sliced scallion greens
  • 1/2 teaspoon grated fresh ginger
  • 2 teaspoons sugar
  • To Cook:
  • 1/4 cup vegetable oil
  • Kosher salt


  1. Place flour in bowl of food processor (see note). With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

  2. Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
  3. Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.
  4. Combine all the sauce ingredients and set aside at room temperature.
  5. Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.

From Serious


Lacto-Fermented Peppers (sweet or hot)



  • Sweet peppers
  • Sea salt
  • Filtered water
  • Seasoning of choice: cumin or cayenne, peeled garlic, sliced onion; cilantro or parsley, etc.


  1. Dissolve 3 tablespoons salt per quart of water.
  2. Rinse peppers with water and remove stems and cores. Cut into thin strips or 1/2 to 1-inch squares.
  3. Place a bit of seasonings, if using, at the bottom of each jar. Fill the jar about halfway with peppers. Add in a bit more seasonings. Fill the rest of the jar with the chopped peppers, leaving 1-2 inches headspace.
  4. Pour brine over peppers and seasonings until covered.
  5. If necessary, weigh the peppers down under the brine to keep them submerged. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.
  7. Once the peppers are finished, put a tight lid on the jar and move to cold storage.

From cultures for Health


Tomato, Arugula, Cucumber and Avocado Salad



  • 2 avocados, diced
  • 1 english cucumber, sliced
  • 3 roma tomatoes, diced
  • ¼ cup red onion, sliced
  • 1 cup arugula
  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • salt and pepper
  • ¼ cup feta cheese


  1. In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss.
  2. In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.
  3. Serve with crumbled feta cheese.

From “The Recipe Critic”


The September Box Share

In this month’s September farm box you can expect:

  • Arugula
  • Spicy salad greens
  • A bunch of of lacinato kale
  • Scallions
  • Cherry tomatoes
  • Heirloom tomatoes
  • Peppers
  • Jalapeño peppers
  • A bunch of fresh thyme
  • Concord grapes
  • Hart Farm eggs
  • Fresh cut flowers
  • Our very own tomato sauce
  • Hungry Ghost bread

For our Full Diet members:

  • Bear Meadow Farm’s Apple cider vinegar
  • Grace Hill Farm Wild Alpine Cheese
  • Eden Pond Farm chicken breast

This month’s bulk item is:

2nds Tomatoes and/or hot peppers.  Make pasta sauce or hot sauce!
$2/lb for tomatoes, $2.50/lb for hot peppers (email us with specific order amount).

We will be delivering to you on Sunday, September 10th.

The beginning of September is a very special time.  It is a moment in the season that feels effortless.  Everyday there is a new item to add to the harvest list and by the end of the week there is a spectrum of color lighting up your table and enriching each meal.
We hope you encounter this easy indulgence when cooking your fresh, Hart Farm veggies.

If you haven’t signed up for your September box share please visit our NYC Box Share page.

August Recipes

Below are some recipe ideas inspired by what’s out in our fields this month:


5 Minute Cabbage Slaw



  • ¼ cup red wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons coarse kosher salt
  • ¼ teaspoon celery seeds
  • 3 green onions, thinly sliced
  • 2 8-ounce packages coleslaw mix


Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss.

*from Bon Appetit

Spicy Thai Basil Chicken



  • 1/3 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoons fish sauce
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetables oil
  • 1 lb skinless, boneless chicken thights, coarsely chopped
  • 1/4 cup sliced shallots
  • 4 garlic cloves, minced
  • 2 tablespoons minced Thai chiles, Serrano or other hot pepper
  • 1 cup very thinly sliced fresh Thai basil leaves
  • 2 cups hot cooked rice


  1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  3. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.


Lemon Zucchini Bread





  • 1 cup canola or vegetable oil
  • 6 oz Greek Yogurt (lemon or vanilla)
  • 1 Tbsp lemon juice
  • 3 eggs
  • 2 cups sugar
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp lemon zest
  • 1 tsp salt
  • 2 cups grated zucchini (about 1 large zucchini)
  • 1 tsp vanilla extract


Lemon Glaze


  • 1 cup powdered sugar
  • 1-2 Tbsp lemon


Topping (Optional)


  • 2 Tbsp lemon zest



  • Preheat oven to 350 degrees and coat two 8 1/2″ x 4 1/2″ bread pans with baking spray.
  • In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
  • In a separat bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together.
  • Add dry ingredients into wet ingredients, and mix just until combined.
  • Add in zucchini and vanilla extract, and stir.
  • Once combined, divide batter evenly between the two bread pans.
  • Bake for 55-60 minutes, or until a cake tester comes out clean.
  • Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.




  • Mix lemon juice and powdered sugar together until well combined.
  • With the bread on the cooling rack, pour glaze over the bread.




  • Sprinkle zest over the top of the glaze.

*from A Latte Food


Heirloom Tomato Bruschetta



  • 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
  • 2/3 cup best-quality extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 baguettes, cut in half horizontally
  • 2 garlic cloves, peeled
  • 1 large red onion, quartered and thinly sliced
  • 2 cups fresh basil leaves


  1. Preheat grill or broiler to high. Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl.

  2. Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion. Tear basil into pieces, and scatter on top. Slice each baguette half into 3- or 4-inch-long pieces (about 12 slices per baguette).

    *from Martha Stuart




The August Box Share

In the upcoming NYC farm box (delivered on August 13th) you can expect:

  • Green and purple curly kale
  • Micro greens
  • Tri-color string beans
  • Cabbage
  • Fennel
  • Summer squash and zucchini
  • Cucumbers
  • Assorted tomatoes
  • Fresh basil
  • Peaches
  • A jar of pickles
  • Hart Farm eggs
  • A bouquet of flowers
  • Hungry Ghost bread

For our full diet members:

  • Grace Hill Farm “cheese cake” cheese
  • Leyden Glen lamb chops
  • Botanica cocktail bitters

This month’s bulk item is cucumbers.  $1.5/lb.  Make pickles at home! Email us with specific amounts desired.

We have reached the apex of summer where all of our hard work is paying off.  There are bins and bins to fill with the daily harvest – and what a variety there is!  As the summer heat settles into it’s August routine, the vegetables and fruits grow steadily.  All we have to do is keep cool and keep up with it all.  Between our weekly farmers markets, stocking the farm store and keeping the weeds in check, we feel happily inundated with rewarding work.

If you would like to purchase this month’s box please sign up by 8/9.

July Recipes

Here are a few recipe ideas for the seasonal fruits and vegetables you have enjoyed from the NYC box share and from our farmers markets:


Garlic Scape Pesto

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  • cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
  • ¼ cup raw sunflower seeds
  • ½ cup extra virgin olive oil
  • ¼ cup Parmesan cheese
  • ½ cup basil leaves
  • Juice of one lemon


  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.

From the New York Times


Carrot Salad with Lime and Cilantro

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  • 4 medium carrots
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon finely grated fresh lime zest
  • 2 tablespoons finely chopped fresh cilantro leave
  • 1 teaspoon vegetable oil


Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.

From Epicurious

Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon

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  • 2 bunches baby turnips, peeled and chopped into quarters
  • 2 tablespoons olive oil
  • Pinch of salt, to taste
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1 shallot, finely minced
  • Pinch of salt, to taste
  • 1 tablespoon tarragon, chiffonade


  1. Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet.
  2. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.
  3. While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard.
  4. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots.
  5. Note: These are best served at room temperature.

From Food 52

Black Currant Tea with Ginger and Cinnamon

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  • 6 cups water
  • 12 wild black currant herbal tea bags
  • 2 3-inch-long cinnamon sticks, broken in half
  • 1 tablespoon (packed) minced peeled fresh ginger
  • 6 tablespoons frozen raspberry-cranberry juice concentrate
  • 1/4 cup sugar
  • Ice cubes
  • 8 cinnamon sticks
  • 8 crystallized ginger rounds


    1. Bring 6 cups water to boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes. Mix in juice concentrate and sugar. Chill until cold. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.)
    1. Fill 8 wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.

From Epicurious


The July Box

In this month’s NYC box share you can expect:

  • A bag of our salad mix
  • Micro greens
  • A bunch of kale
  • Lettuce
  • Young carrots
  • Peas
  • Hakurei salad turnips
  • A bunch of dill
  • Scallions
  • Preserved garlic scapes
  • Black, red and champagne currants
  • A lovely bouquet of flowers
  • Farm fresh eggs
  • Hungry Ghost bread

In addition to the list above, full diet members will receive:

  • Grace Hill Farm Hilltown Blue Cheese
  • Steady Lane Farm ground beef
  • Crabapple Farm dry black beans

We will be delivering boxes on Sunday, July 9th.

All of our summer favorites are loving the rain and heat and are now growing quite rapidly.  It is during the mid-summer months that the abundance of the growing season presents itself.  We wonder if the harvest will ever quiet down as we pick what seems to be endless berries, peas, greens and early squash.  The garden is relentless.  It is almost as if everything is ripening by the hour — and we aren’t complaining!  We love to revel in the overwhelming bounty and we just love to share it with you.

To order your box visit our NYC Box Share page.

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


  • 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



  • 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



  • 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


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.
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
0417-stir-fry-pork-bok-choy edit
  • 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)


  • 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



6 Servings


  • 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)


  • 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



  • 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.


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.