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.

Screen Shot 2017-11-06 at 2.56.49 PM

 

See you soon!

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.

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

tomato-feta-open-face-sandwich-646

Ingredients: 

  • 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

Preparation:

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

20110406-food-lab-scallion-pancake-01-thumb-625xauto-152161

Ingredients:

  • 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

Preparation:

  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 Eats.com

 

Lacto-Fermented Peppers (sweet or hot)

MTFEED_jalpenofeaturedimage

Ingredients:

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

Preparation:

  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

avocadotomatocucumberarugalasalad11

Ingredients:

  • 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

Preparation:

  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”

 

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.

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

 

5 Minute Cabbage Slaw

mare_vinegar_slaw_v

Ingredients:

  • 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

Preparation:

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

*from Bon Appetit

Spicy Thai Basil Chicken

4507925

Ingredients:

  • 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

Preparation

  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.

*from Allrecipes.com

Lemon Zucchini Bread

Lemon-Zucchini-Bread-15-1

Ingredients:

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

Preparation:

 

  • 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.

 

Glaze

 

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

 

Topping

 

  • Sprinkle zest over the top of the glaze.

*from A Latte Food

 

Heirloom Tomato Bruschetta

gherman-beetlebung-36-ms108744_vert

Ingredients:

  • 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

Preparation:

  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

 

 

 

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.

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

Screen Shot 2017-07-10 at 6.50.24 PM

Ingredients:

  • 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

Preparation:

  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

Screen Shot 2017-07-10 at 6.44.55 PM

Ingredients:

  • 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

Preparation:

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

Screen Shot 2017-07-10 at 6.48.24 PM

Ingredients:

  • 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

Preparation:

  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

Screen Shot 2017-07-10 at 6.56.06 PM

Ingredients:

  • 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

Preparation:

    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