IMG_2140

It’s canning season! When the fields are producing an overflow of crops, we try to utilize even the ugly fruits. Processing tomatoes, peppers, beans or apples, there are so many recipes, sauces and pickles to make. We prepare the farm for the colder months and we stock our pantry with preserves from the fields so that we can continue to enjoy the flavors or summer.

We are delivering locally and to NYC this weekend! Please sign up for either by Wednesday (9/5)

In this week’s box:

-Salad mix
-Arugula
-Heirloom tomatoes
-Cherry tomatoes
-Onions
-Sweet snacking peppers
-Kale
-Concord grapes

For our “Original” box members, the above and:

-Bread from Hungry Ghost bakery
-A bouquet of flowers
-Fresh tomato sauce

For our “Full Diet” box members, the above and:

-Wingate Farm breakfast sausage
-Grace Hill Farm cheese
-Foxtrot Herb Farm’s seasonal tea blend

IMG_2103Slowly but surely our tomatoes are coming in. We have a beautiful array of heirloom tomatoes (purple Cherokee, pineapple bi-color and yellow brandywine), red and yellow slicers and a flood of cherry tomatoes. Tomatoes originated in Central America where they were named “tomatl” by the Aztec, Nahuatl language. When the Spanish came to Central America they quickly became enamored with the fruit and brought it back to Europe. From there, the popularity grew, especially in Italy where the name for tomato became “pomodoro” or “golden apple.” Tomatoes are a global treasure. With every juicy bite, it’s easy to appreciate the entirety of the season as well as the history of the seed.

The next local box delivery is this Friday, August 24th

This week, your box share will be filled with:
-Salad greens
-String beans
-Cucumbers
-Heirloom tomatoes
-Cherry tomatoes
-Scallions
-Snacking peppers
-Peaches

For our “original box” members, the above and:
-Hart Farm eggs

-Garlic and hot pepper infused olive oil
-Hungry Ghost Bread
-A bouquet of flowers

For our “full diet” members, the above and:
-Grace Hill Farm “Cheesecake” cheese
-Foxbard Farm ground beef
-Digestive/cocktail bitters from Botanica Apothecary

Please sign up for your box share by Wednesday the 22nd.
For more information and opportunity to purchase a box, visit our “local box share” page.

Below are a few recipe ideas that include produce items that you might have received from us at the farmers market or through our box share program.  Enjoy!

 

Garlic Roasted Cherry Tomatoes

Garlic-Roasted-Cherry-Tomatoes-1-sm

Ingredients:

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

 

Roasted Baby Beets

image

Ingredients:

  • 30 baby beets (each 1 to 1 1/2 inches in diameter; about five bunches), unpeeled, all but one inch of tops trimmed, rinsed
  • 4 large fresh rosemary sprigs, plus additional sprigs for garnish
  • 1
  • 1 1/2 tablespoons butter
  • 1/4 cup olive oil

Preparation:

  • Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)

  • Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.  Can be used in a salad.

    From Bon Appetit

 

Spicy Thai Basil Chicken (or other protein)

4507925

Ingredients:

 

  • 1/3 cup chicken broth
  •  1 tablespoon oyster sauce
  • 1 tablespoon soy sauce, or as needed
  • 2 teaspoons fish sauce
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken thighs, coarsely chopped
  • 1/4 cup sliced shallots
  • 4 cloves garlic, minced
  • 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
  • 1 cup very thinly sliced fresh basil leaves
  • 2 cups white 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

 

Below are a few ideas for items that you can find at our farmers market stand or in a Hart Farm box share.  Enjoy!

Kale and Garlic Scape Pesto

garlicpesto-articleLarge

Ingredients:

  • 1 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

 

Shaved Summer Squash Salad

shaved-summer-squash-salad-646

Ingredients:

  • 3 tablespoons whole almonds
  • 1 pound summer squash (a mix of green and yellow)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 minced garlic clove
  • Kosher salt and freshly ground black pepper
  • Baby arugula

Preparation:

  1. Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
  2. 2.In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

From Bon Appetit

 

Roasted Fennel and Parmesan

download

Ingredients:

  • 4fresh bulbs of fennel
  • 12teaspoon salt
  • fresh ground black pepper, to taste
  • 13cup freshly shredded parmesan cheese
  • 4tablespoons olive oil

Preparation:

  1. Preheat the oven to 375 degrees F.
  2. Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
  3. Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
  4. Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
  5. Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they’re cooking.
  6. Sprinkle with the salt and pepper, then with the Parmesan.
  7. Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
  8. Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.

From Genius Kitchen

This week we will be delivering local farm box shares on Friday (7/13) and NYC box shares on Sunday (7/15).  It is also the beginning of our first flower subscription session!  Sign up for either box share or the flower subscription by Wednesday the 11th.

 

The local boxes will be filled with:

• Cucumbers
• Summer squash
• Garlic scapes
• Lettuce mix
• Kale
• Carrots
• Basil
• Fennel
• Cherries from Clarkdale Farm
For our Original Box members the above and:
• Eggs
• Bread from Hungry Ghost Bakery
• Black currant jam
• Flowers
For our Full Diet members all of the above and:
• Grace Hill Farm Wild Alpine cheese
• Sage Farm bacon
• South River Miso

Delivery will be on July 13th

 

The NYC box shares will be filled with:

  • Lettuce mix
  • Summer squash
  • Cucumbers
  • Kale
  • Garlic Scapes
  • Carrots
  • Fennel
  • Basil
  • Cherries
  • Farm fresh eggs
  • Garlic scape pesto
  • Bread from Hungry Ghost Bakery
  • A bouquet of flowers

For our Full Diet Box Share members an additional:

  • Grace Hill Farm Wild Alpine Cheese
  • Sage Farm sweet Italian sausage
  • South River Miso

Delivery will be on Sunday, July 15th

Below are a few recipe ideas that include produce and ingredients that you might have bought from us at the farmers market or in your box share.  Enjoy!

 

Baby Bok Choy Salad with Sesame Dressing

Baby-Bok-Choy-Salad-Culinary-Hill-9-660x990.jpg

Ingredients

FOR THE SESAME DRESSING:

  • ¼ cup light brown sugar
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons toasted sesame seeds (see notes)
  • 1 tablespoon soy sauce

FOR THE BABY BOK CHOY SALAD:

  • 2 tablespoons olive oil
  • 1 package ramen noodles crumbled, seasoning packet discarded
  • ¼ cup sliced almonds
  • 1 bunch baby bok choy sliced (5 – 6 bulbs)
  • 5 scallions chopped

Instructions

  1. To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
  2. Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
  3. In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.

From CulinaryHill.com

 

Sauteed Beet Greens

08recipe.health.greens-articleLarge.jpg

Ingredients:

  • 1 pound beet greens (2 large or 3 small bunches)
  • Salt
  • 1 to 2 tablespoons extra virgin olive oil, to taste
  • 2 garlic cloves, minced
  • ¼ teaspoon dried red pepper flakes (optional)
  • Freshly ground pepper

Instructions:

Bring a large pot of water to a boil while you stem the greens and wash the leaves in\2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

From The New York Times

 

Sausage and Broccoli Rabe Fritata

sausage-and-broccoli-rabe-frittata.jpg

Ingredients:

  • 12 large eggs
  • ½ cup whole milk
  • ¾ cup grated cheddar, divided
  • Kosher salt and coarsely ground black pepper
  • 2 tablespoons vegetable oil
  • ½ medium onion, chopped
  • ½ pounds fresh Spanish chorizo or hot Italian sausage links, casings removed
  • 1 bunch broccoli rabe, coarsely chopped

Instructions:

 

  • Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar; season with salt and pepper and set aside.

  • Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6–8 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.

  • Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.

  • Cut frittata into wedges and serve warm or room temperature.

From Bon Apetít

 

 

We have many boxes to deliver far and wide this week.  Below are what we expect to fill the local box share boxes as well as the NYC box share boxes.  Please sign up by this Wednesday (6/13).

The 2nd June local box share will include:

For field box members:

  • Kale
  • Salad mix
  • Beet Greens
  • Arugula
  • Bok choi
  • Scallions
  • Broccoli
  • Zucchini
  • Cilantro
  • Strawberries

For original box members, the above +

  • Hart Farm eggs
  • Hungry Ghost Bread
  • Wild  foraged onion (ramp) butter
  • A bouquet of flowers

For full diet members, the above +

  • Foxbard Farm Beef
  • Grace Hill Farm Cheddar cheese
  • Crabapple Farm fresh dry beans

 

For our New York box share members we will bring:

  • A head of lettuce
  • Arugula
  • Kale
  • Broccolini
  • Bok choi
  • Beet greens
  • Cilantro
  • Green garlic
  • Strawberries
  • Farm fresh eggs
  • Hart Farm maple syrup
  • Bread from Hungry Ghost Bakery
  • A bouquet of wild flowers

For our Full Diet Box Share members an additional:

  • Grace Hill Farm Cheddar Cheese
  • Sage Farm pork chops
  • Crabapple Farm fresh dry beans

Delivery will be on Sunday, June 17th

Below are a few recipe ideas that use seasonal vegetables that you might have received from us in the box share or at the farmers market.  Enjoy!

 

Spinach and Red Onion Salad

1

Ingredients:

 

  • fresh spinach leaves
  • 1 medium red onion, thinly sliced
  • freshly grated parmesan cheese
  • Dressing
  • 14 cup red wine vinegar
  • 12 cup extra virgin olive oil
  • freshly ground black pepper, to taste
  • croutons

Preparation:

 

  • Place spinach in large bowl.
  • Top with onions, cheese, and dressing.
  • Add croutons.
  • Toss and serve.

 

Alice Waters’ Spaghetti with Green Garlic Recipe

20120624-dt-alice-waters-spaghetti-with-oil-and-green-garlic-1

Ingredients:

  • Salt
  • 1 pound spaghetti
  • 1/3 cup extra virgin olive oil
  • 3 heads green garlic (or 4 cloves regular garlic), thinly sliced
  • 1 tablespoon chopped parsley
  • small pinch of red pepper flakes

Preparation:

 

  • Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.

  • 2.

    Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.

  • 3.

    Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.

     

Cilantro-Radish Salsa

Radish-Salsa-The-Live-In-Kitchen-2-683x1024

Ingredients:

  • ½ cup fresh cilantro leaves with tender stems, divided
  • 4 radishes, trimmed, chopped
  • 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
  • ½ serrano chile or jalapeño, seeds removed if desired, finely chopped
  • 2 tablespoons fresh lime juice

 

Preparation:

Chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 Tbsp. oil in a medium bowl. Season radish salsa with salt and pepper.

 

 

 

This week in our FIRST local box share delivery you can expect:
For all box share members:
-Lettuce
-Kale
-Rainbow swiss chard
-French breakfast radishes
-Green garlic
-A bag of spinach
-A bag of baby kale (red Russian)
-Strawberries

For original box share members the above +:
-Hart Farm maple syrup
-Hungry Ghost Bread
-A bouquet of spring flowers
-Local asparagus

For our full diet members, all of the above +:
-Sage Farm pork chops
-Grace Hill Farm Wild Alpine cheese
-New England Wild Edible’s shiitake mushrooms

Sign up by Wednesday 5/30 and we will get back to you with an expected delivery time.

We made the local paper!  It has been very fun advertising for our new local box share program.  We have connected with amazing members of the community who really care about the local food movement and food accessibility.  Check out the article about Hart Farm and the new local box share program in the Greenfield Recorder here.

If you are interested in signing up for the full season of the local box share season, be sure to visit our Local Box Share page and pre-pay before June 1.