A lot has changed since our last communication and we hope that all are staying safe and healthy. As normalcy has quickly been pulled out from under us, we are spending these days on the farm to consider new ways of getting food to our community. In this hectic and confusing time, when the notion of “social distancing” separates us from one another, our community can still be strong. When feeling driven to fear seeing the empty shelves at the grocery store, or learning that your favorite restaurant has closed, remember that there are many local farms growing food right now, right down the road! Perhaps this global crisis will force us to look closer to home and rely on our neighbors.

At this time, it is uncertain what the future holds for many points of commerce, including one of our main places of income: our farmers markets. Luckily, we already have an alternate, familiar program at Hart Farm for getting fresh, local, packaged food to peoples’ homes. Our box share program minimizes customer contact with food and allows for a direct farm-to-consumer transaction, which we are able to make happen without social proximity.

We will be starting the box share program earlier than normal this year in order to make sure customers have safe access to local food and to guarantee stability for our business in these uncertain times. Deliveries will start April 24^th instead of June 12^th and will be made weekly instead of bi-weekly. We will be partnering with other local farms and businesses to provide options for bread, meat, cheese and other items like flour, beans and herbs to be included in the boxes.

This new early box share program we will be calling the “early season program.” You can purchase the full early season program on our website or pay per box. We appreciate your patience and understanding as we adjust our business to fit these transitional times. Now, more than ever we are grateful for your early support and commitment to Hart Farm. By purchasing your box share early you help us prepare for our season when funds are low. When our community engages and acts together, we build a strong local economy and fortified social integrity, even at a distance.

Come find us at the Greenfield Winter Market on Saturday, December 7th from 10am-1pm. We will have lots of greens, root veggies, dry flowers and eggs as well as some special Hart Farm gift ideas.

At the Discovery School at Four Corners. 21 Ferrante Ave. Greenfield.

Below are a few recipe ideas for items that you may have bought from Hart Farm at the farmers market or in your box share.  Happy cooking!

Broccoli Raab with Sausage

Ingredients:

• 1 pound broccoli raab
• 1/4 cup extra-virgin olive oil
• 4 oz hot Italian sausage – casings removed, meat crumbled
• 2 garlic cloves, thinly sliced
• Pinch of crushed red pepper
• Salt
• 2 tablespoons fresh lemon juice
• 1/4 cup grated pecorino cheese

Baked Kale Chips

Ingredients:

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon salt

Preparation:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.

From Allrecipes.com

Roasted Purple Top Turnips

Ingredients:

Below are a few recipe ideas for items you may have bought from us at the farmers market or in your farm box share.  Enjoy!

Simple Collard Greens Recipe

Ingredients:

• 2 lbs collard greens, tough stems discarded, leaves chopped
• 2 Tbsp medium onion, chopped
• 1 large garlic clove, minced
• 2 teaspoons bacon fat
• 1 Tbsp extra virgin olive oil
• 2 Tbsp dark sesame oil (Dynasty or comparable)
• Chili pepper flakes, a pinch
• Salt, a couple pinches
• Sugar, a couple pinches
• Barbecue sauce (optional)

Preparation:

From simplerecipes.com

Classic Stuffed Peppers

Ingredients:

• Long grain white rice – leftover rice works great if you have some.
• Bell peppers – if you’d prefer you can make use all green if they’re what’s cheaper.
• Olive oil – only a little is needed for sauteing. Another neutral oil will work such as vegetable oil.
• Ground beef – use one that’s 80%+ lean.
• Yellow onion and fresh garlic – these create a delicious base of flavor, only use fresh.
• Canned petite diced tomatoes – I like these smaller chunks but standard cut canned tomatoes will work fine.
• Tomato sauce – if you are looking to reduce sodium in the recipe use no-salt tomato sauce and canned tomatoes. And of course season with less salt.
• Italian seasoning – I love to use this blend here rather than adding 5 kinds of dried herbs individually.
• Fresh parsley – this adds lots of fresh flavor. It’s one of my go-to ingredients I always keep stocked.
• Mozzarella cheese – if you want even more flavor substitute 1/4 cup of the mozzarella for parmesan.

Preparation:

• Preheat oven to 400 degrees. Cook rice according to package instructions.
• Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish just large enough to fit peppers with about 1/2-inch of water.
• Place peppers upside down in water, cover tightly with foil and bake 20 minutes.
• Meanwhile heat olive oil in a large non-stick skillet over-medium high heat.
• Add onion and saute 3 minutes. Move onions to one far side of the skillet.
• Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 2 – 3 minutes.
• Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through about 1 minute longer.
• Remove from heat, drain off excess fat (I like to tilt skillet to one side and dab up excess fat using tongs and paper towels).
• Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
• Reduce oven temperature to 350. Turn par-baked peppers upright and fill with beef filling.
• Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.
• Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 – 20 minutes (thinner peppers will be done near lesser time thicker near greater). Sprinkle with parsley and serve warm.

From Cookingclassy.com

Concord Grape Crush Cocktail

Ingredients:

• For the Grape Purée:
• 1 pound Concord grapes
• 1/4 ounce freshly squeezed lime juice
• For the Cocktail
• 2 ounces vodka
• 1 1/4 ounce grape purée
• 3/4 ounce freshly squeezed lime juice
• 1/4 ounce simple syrup
• 2 lime wedges
• 4 grapes

Preparation:

• Pull grapes from their stems. Set aside 4 whole grapes. Place rest of grapes in blender with 1/4 ounce lime juice (to prevent browning). Blend to completely purée the grapes. Strain the purée through a fine-mesh strainer, pushing it through with the back of a ladle.

• Fill a cocktail shaker with ice. Add vodka, grape puree, lime juice, simple syrup, lime wedges, and whole grapes. Shake vigorously and pour contents of shaker into an old-fashioned glass without straining.

  From Seriouseats.com

Below are a few recipe ideas for items that you may have received from us at the farmers market or from your box share.  Enjoy!

Chicken Stir-Fry with Holy Basil

Ingredients:

• 5–10 Thai chilies, or to taste
• 5 cloves garlic
• 1 spur chilies or another mild, red pepper, chopped
• ½ cup long beans, cut into short pieces
• ½ small onion, diced
• 300g chicken, coarsely ground (see video for how to grind your own chicken)
• 1 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 2 tsp fish sauce
• 1½ tsp black soy sauce (or sub dark soy sauce and reduce regular soy sauce to 2 tsp)
• 2 Tbsp water
• 1 ½ tsp sugar
• 1 ½  cup holy basil leaves, loosely packed (see note)
• Vegetable oil, as needed 
• 2–3 eggs (1 per person)
• Jasmine rice for serving
• Prik Nam Pla (condiment for seasoning the egg, optional): Mix together some fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.

Preparation:

1. Pound Thai chilies into a fine paste.
2. Add garlic and spur chilies and pound into a rough paste.
3. Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
4. In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
5. Add chicken and toss until they’re no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
6. Add onions and long beans; toss until the chicken is done.
7. Remove from heat and stir in the holy basil.
8. Taste and adjust seasoning as needed.

For the fried egg:

1. Heat about 1 cm of vegetable oil in a small non-stick pan or a wok over medium high heat.
2. Once the oil is hot (you want the oil very hot, especially if you like runny yolk), crack the egg directly into the pan and let it fry until the edges are browned and bubbly.

Serve the stir-fry over rice and top it with the fried egg. Drizzle a little of the prik nam pla over the egg and enjoy.

From Hot Thai Kitchen

Roasted Heirloom Tomatoes with Fontina and Thyme

Ingredients:

• Sliced tomatoes
• garlic
• olive oil
• thyme
• fontina cheese.

Preparation:

1. Slice up tomatoes and place in one layer in your skillet (a round baking dish or pie pan could be used instead, if you like).
2. add some sliced garlic (3 or 4 cloves), some fresh thyme leaves (from 2-3 sprigs), and drizzle with some olive oil.
3. Lastly, sprinkle with coarse sea salt, top with a few fresh black pepper grinds, and place in a preheated 425 degree F. oven for about 20 minutes.
4. When the tomatoes are looking slightly shriveled and are starting to brown, take the skillet out and arrange your cubed fontina cheese around the tomatoes.  About a cup of cheese will do. Use lots if you want the cheese to be the star; use the cheese sparingly if you’re just looking for a decadent way to accent the tomatoes. Pop it back in the oven.
5. The dish will be ready in approximately 5 minutes
6. Serve with crackers or fresh bread.

From Healthy Green Kitchen

Slow Cooked Eggplant with Lemon and Fennel Seeds

Ingredients:

• 1 lb. fairy tale eggplants, halved lengthwise if large
• ½ head of garlic
• Zest of 1 lemon, removed in wide strips
• ½ cup extra-virgin olive oil
• ¾ tsp. fennel seeds
• ¾ tsp. kosher salt
• 1 Tbsp. fresh lemon juice

Preparation:

1. Place a rack in middle of oven and preheat to 350°. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
2. Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.

From Bon Appetit

Below are a few ideas of how to use vegetables that you may have bought from us at the farmers market or from our local box share.  Enjoy!

Peruvian Swiss Chard Pie

Ingredients:

• Your favorite pie dough (enough for a double crust)
• 2 cups hot milk
• 3 tablespoons butter, plus more for prepping the pan
• ¹/₂ cup all-purpose flour, plus more for prepping the pan
• ¹/₄ teaspoon ground nutmeg
• 1 tablespoon olive oil
• 1 medium onion
• 2 large garlic cloves, minced
• 3 bunches Swiss chard, de-ribbed and chopped (about 2 1/2 pounds)
• ¹/₄ cup white vermouth
• ¹/₂ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 egg, beaten for egg wash

Preparation:

• Melt the butter in a saucepan over medium heat. Add flour and whisk to combine. Cook this mixture over medium heat for about 5 minutes until you see it sizzle. Remove from heat and add all of the hot milk at once, whisking vigorously to combine. Place the saucepan back onto the burner and continue whisking until thickened. Add nutmeg, as well as salt and pepper to taste. Remove from the heat and set aside to cool.
• Cook Swiss chard (or spinach) in a large pot with about 1/2 cup of water until thoroughly cooked but still green. Drain into a sieve and press out all of the liquid from the greens using a spoon. This step is vital so that you do not end up with a soggy crust. I find it helpful to place the cooked chard in a tea towel or cheesecloth and squeeze out the water that way. When You can no longer squeeze any liquid from the chard, set it aside in a separate bowl until ready to use.
• In a large skillet or pan, heat 1 tablespoon olive oil over medium heat. Add the onion and fry until translucent. Stir in the garlic and cook for a couple minutes until fragrant. Splash in the vermouth and cook until it reduces slightly. Now add the chard to the pan and break it up with a spoon to combine with onions and garlic. Add all of the béchamel and Parmesan to the pan and stir to combine. Transfer the mixture to a bowl and cover the surface with plastic wrap to avoid a skin from forming.
• Meanwhile, preheat oven to 400°F. Butter and flour a 9-inch springform (or regular) cake pan. (The springform makes un-molding the pie much easier later.)
• If you need to, roll out your crust so that you have two discs. The top crust should be about 9 inches in diameter. The bottom crust should be wider with enough overhang to crimp the edges. Carefully place the larger disc into the cake pan, pressing lightly with your fingers so that it covers the entire surface. Add enough filling to reach the top of the pan. (It’s okay if it goes a little above.) Now place the top crust on top of the filling. Crimp the edges together and trim off any excess. Cut wide slits on the top crust to allow steam to escape.
• Brush the top of the pie with the beaten egg and bake for 30 minutes on the middle rack until the top is golden brown. Remove from oven and carefully transfer to a cake rack to cool.

From Food 52

Garlic Roasted Cherry Tomatoes

Ingredients:

• 2 (10 oz) containers cherry tomatoes, halved
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 2 teaspoons fresh cracked black pepper

Preparation:

• Preheat oven to 375°F.
• In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
• Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
• Eat immediately standing over the sink with a kitchen fork…or on top of your favorite pasta, pizza, or even grilled chicken breasts!

From The Novice Chef Blog

Quinoa with Corn, Scallion and Mint

Ingredients:

• 4 ears corn, shucked
• 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
• 2 tablespoons fresh lemon juice
• 1/2 stick (1/4 cup) unsalted butter, melted
• 1 tablespoon mild honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups quinoa (about 10 oz)
• 4 scallions, chopped
• 1/2 cup chopped fresh mint

Preparation:

• Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
• Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
• Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
• Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
• Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

From Epicurious

Below are a few recipe ideas for some items you may have received from us at the farmers market or in your local farm box share.  Enjoy!

Summer Squash and Basil Pasta

Ingredients:

• ¼ cup olive oil
• 8 garlic cloves, thinly sliced
• 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
• Kosher salt
• 1 teaspoon Aleppo-style pepper, plus more for serving
• 12 ounces paccheri, ziti, or other large tube pasta
• 2 ounces Parmesan, grated (about ½ cup), plus more for serving
• 1 tablespoon fresh lemon juice
• ½ cup basil leaves, divided

Preparation:

• Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

• Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

• Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

  From Bon Appetit

Classic Fresh Tomato Salsa

Ingredients:

• 3 tablespoons onion (finely chopped)
• 2 small cloves garlic (minced
• 3 large ripe tomatoes
• 2 chile peppers (hot or mild chopped)
• 2 to 3 tablespoons cilantro (chopped)
• 1 1/2 to 2 tablespoons lime juice
• salt to taste
• freshly ground black pepper to taste
  

Preparation:

• Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard the water. Allow the chopped onion and garlic to fully cool.
• Combine onions and garlic with chopped tomatoes, peppers, cilantro, and lime juice. Add salt and freshly ground black pepper, to taste.
• Refrigerate for at least 2 hours to blend the flavors.

From The Spruce Eats

Moroccan Carrots

Ingredients:

• 5 cups peeled and chopped carrots
• 1 clove garlic
• 1 teaspoon coarse kosher salt
• ¼ cup red wine vinegar
• ¼ cup extra-virgin olive oil
• 2 tablespoons ground cumin
• 1 cup chopped parsley

Preparation:

1. Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
2. Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
3. Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.

From Healthy Seasonal Recipes

Below are a few recipe ideas for items you may have received from us in your box share or at our farmers market stand.  Enjoy!

Garlic Scape Pesto

Ingredients:

From Street Smart Nutrition

Roasted Fennel with Parmesan

Ingredients:

From the Food Network

Cornmeal Waffles with Currant-maple Sauce

Ingredients:

• ¾ cup all-purpose flour
• ¼ cup medium-grind cornmeal, preferably stone-ground
• 3 tablespoons cornstarch
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 large egg
• 1 cup buttermilk
• ⅓ cup vegetable oil
• ½ teaspoon vanilla extract
• Nonstick vegetable oil spray
• 6 ounces fresh black or red currants (about 1½ cups)
• ¼ cup pure maple syrup, preferably grade B, plus more for serving, if desired

Preparation:

• Whisk flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda in a large bowl. Whisk egg, buttermilk, oil, and vanilla in a small bowl, then whisk into dry ingredients. Let sit 20 minutes (this helps hydrate and soften the cornmeal).

• Heat a Belgian waffle iron (or use a regular waffle iron and use less batter per batch; you may get more waffles depending on size of your iron) until very hot. Lightly coat with nonstick spray. Working in 2 batches, pour ½-cupful batter onto iron and cook until golden brown and cooked through, about 4 minutes.

• Meanwhile, bring currants and ¼ cup maple syrup to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until syrup reduces a little, about 5 minutes. Let cool slightly.

• Serve waffles with currant-maple sauce and additional maple syrup, if desired.

• Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.

  From Bon Appetit

Below are a few recipe ideas for produce you may have received in your box share or from our farmers market stand.

Roasted Broccolini and Garlic

Ingredients

• 3-4 heads broccolini, split into florets
• 2 tablespoons olive oil
• 1 head garlic
• Kosher salt and freshly cracked black pepper to taste
• 1 teaspoon red pepper flakes
• 1 lemon
• 2-3 tablespoons Parmesan or Asiago cheese, grated

Instructions

1. Preheat oven to 425 degrees F. Line a baking sheet with Reynolds wrap. Spread the broccolini on the baking sheet and drizzle with olive oil.
2. Using tongs, gently toss the florets in the oil to combine. Cut the head of garlic in half, and place the exposed garlic in some of the drizzled olive oil. Turn the garlic exposed side up on the baking sheet and sprinkle everything with red pepper flakes.
3. Transfer the baking sheet into the oven and roast for 20-25 minutes until the broccolini is just slightly crispy.

4. Remove the baking sheet from oven and squeeze the fresh lemon juice on top of the broccolini. Adjust seasoning and add more salt, pepper and grated Asiago cheese and serve. Transfer the broccolini to a serving platter with the halved garlic heads. Remove the Reynolds Wrap from the baking sheet and discard for easy clean up. Serve immediately.

From What’s Gabby Cooking

Glazed Salad (Hakurei) Turnips