As the season winds down, it is apparent that we still have much to share with our members.

For the October NYC delivery you will receive a BAG share instead of a box share.  That’s right, your very own Hart Farm tote bag!  In addition to the very cool, very chic and fashionable bag you will receive:

  • Red Russian Kale
  • Spicy mixed Greens
  • Winter Squash
  • Shallots
  • Apple cider
  • Farm fresh eggs
  • Hart Farm hot sauce
  • A bouquet of flowers
  • Hungry Ghost Bread

Our meat add-on option is Sage Farm hot italian pork sausage $11.50

Delivery service is scheduled for Sunday, October 12th.

Sign up and pay online! Click on the “New York Box Share Program” tab above.

If you are interested in ordering extra add-ons from the Hart Farm store  please email to let us know.  Order sooner than later because there are limited supplies for some items.

Items available as add-ons:

Pickled foraged ramps – $7

Strawberry sauce – $7

Flash fermented pickles – $7

Hart Farm maple syrup  – Fancy 8oz glass bottle $10/gift size 3.5oz bottle $4

This past weekend was Hart Farm’s first harvest dinner.  The night was a blast, full of delicious food primarily sourced from our vegetable fields.  The weather held out for us and we were able to hang out all night under a starry sky and amongst lanterns scattered around the orchard.

We are thankful for those (more than 40 people!) that attended!  The purpose of the dinner was not only to revel in the bounty of this season, but more to thank those who have helped during this first year of growing.  We are so grateful for all support from friends and family, whether it be in physical labor, patronage or moral support.

Here are some pictures from the night’s events:

The Menu
The Menu
Dinner time!
Pasta bar dinner plate
Pasta bar dinner plate
Enjoying the late night bon fire


Below are a few ideas for using your September box share items.  The fun part of receiving such an assortment is getting to cook creatively with abundance!

Carrot Ginger Salad

  • fw200506_carrotsalad
  • 1 pound carrots, peeled and shredded
  • 1 garlic clove, minced
  • 2 tablespoons sherry vinegar
  • 1 cup coarsely chopped cilantro
  • 1/2 cup grapeseed oil
  • Salt and freshly ground pepper
  • 1/3 cup fresh carrot juice
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons Asian sesame oil
  • 3/4 teaspoon fresh ginger juice, squeezed from 2 teaspoons finely grated fresh ginger


  1. In a medium bowl, toss the shredded carrots with the garlic, vinegar, 1/2 cup of the cilantro and 1/4 cup of the grapeseed oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain well.
  2. Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of grapeseed oil. Season the carrot dressing generously with salt and pepper.
  3. Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately.
NOTES To make ginger juice, puree peeled and chopped fresh ginger in a food processor, then press the puree through a fine sieve.
Gazpacho Soupfw200506_gazpachoIngredients
  • 3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
  • 1 large cucumber, peeled, seeded, and chopped (about 2 cups)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 medium onion, chopped (about 11/4 cups)
  • 3 cups canned tomato juice
  • 2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, peeled and finely chopped
  • 2 tablespoons tomato paste
  • Juice of 1/2 a lemon
  • Kosher salt
  • Cayenne pepper
  • 1 cup croutons, to garnish


1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.

2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.

3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

Eggplant/Tomato Bake727881
  • 2 tablespoons Italian seasoning
  • 2 eggs
  • 2 tablespoons water
  • 1 small eggplant, sliced into 1/4 inch rounds
  • 1 (14 ounce) jar spaghetti sauce
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 tomato, thinly sliced
  • 1 (8 ounce) package angel hair pasta
  • 1 tablespoon peanut oil

This month’s box share will be delivered to you all in New York City on Sunday, September 14th.

In this month’s box you will find:

  • Rainbow carrots 
  • Baby beets 
  • Swiss chard 
  • Summer squash & zucchini
  • Cucumbers
  • Salad greens 
  • Assorted heirloom tomatoes 
  • Eggplant 
  • Peppers 
  • Salad turnips
  • Red onions 
  • Basil 
  • Rosemary
  • A flower bouquet
  • Farm fresh eggs 
  • Hungry Ghost bread 
  • Peaches 
  • Basil pesto

Recently, a farmers market customer bought some salad greens and commented on the small holes she noticed in some of the leaves.  The holes were from a small beetle that sampled the delicious green leaf before us humans could get to it.  Before informing the customer about the pest, I responded by saying, “those holes are there because we don’t spray our vegetables.”  Later, upon reflection, I interpreted the experience as a good example of Hart Farm’s values.  

We grow produce organically, using no sprays (not even for our tomatoes).  We don’t use synthetic fertilizers that might grow the vegetables to be huge, but can compromise the nutrition.  Our seeds are USDA organic, from Johnny’s seed company, so we don’t worry about GMOs.unnamed

Hart farm is not certified organic because to be so, one must pay an exorbitant amount of money and jump through many bureaucratic hoops.  We do grow organically by using the practices stated above.  What I believe is not understood from the word “organic” as we use it so casually these days, is that it signifies a way of life, at least for us at Hart Farm it does.  We think about the whole system on a micro level as well as a macro level.  We value the integrity of the naturally grown seed and nurture the plant until it’s life is waning.  We find defensive ways that do not compromise the plant to keep pests away even when a more aggressive technique might be the faster route.  The definition of organic means to be created without outside chemicals; of or obtained by living things.  We support this definition of organic in our growing techniques as well as in the way we treat our land.

Thank you for supporting the little farm that is taking the long route to be organic!


Photo by Andrea Gentl
Photo by Andrea Gentl

In this month’s August box share you found:

  • Mixed salad greens
  • Rainbow swiss chard
  • A selection of early red tomatoes, sun gold and black cherry tomatoes
  • Carrots
  • Baby beets
  • Yellow onions
  • Purple scallions
  • A mix of summer squash and zucchini
  • A Marketmore cucumber
  • Basil
  • Fresh oregano
  • Hart Farm Eggs
  • Dill pickles that have been flash-fermented.
  • Blueberries from our neighbor Carol’s garden
  • Hungry Ghost French Batard bread
  • A bouquet of Tansy, Queen Anne’s Lace and Zinnia’s

Below are a few recipe ideas for you.  If you create something so, so delicious or just something your feel proud of with some of the box share items, take a picture and send it to!  We love to know/see what you are doing with your produce.

Swiss Chard and Herb TartScreen Shot 2014-08-11 at 1.51.34 PM


  • 1 pound Swiss chard, stems and ribs removed
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 15-ounce container whole-milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon minced fresh thyme
  • 1/4 teaspoon minced fresh oregano
  • 1/8 teaspoon grated nutmeg

1 17.3-ounce package frozen puff pastry (2 sheets), thawed


 Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard. Heat oil in heavy large skillet over medium heat. Add garlic; saut
 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.

Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.

Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.

Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

Pappa Al Pomodoropappa-al-pomodoro-940x600


  • 2 pounds tomatoes, cored, quartered
  • 2 garlic cloves, smashed
  • ½ teaspoon fennel seeds
  • 6 tablespoons olive oil, divided, plus more
  • Kosher salt, freshly ground pepper
  • 4 sprigs basil
  • ¼ loaf country-style bread, crust removed, torn into 2″ pieces
 (about 1 ½ cups), divided


  • Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 Tbsp. oil in a large 
baking dish; season with salt and pepper. Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.
  • Transfer tomato mixture to a large sauce-pan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread 
is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper.
  • Meanwhile, tear remaining ½ cup bread into smaller pieces; toss on a baking sheet with 3 Tbsp. oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes.
  • Serve soup topped with toasted bread and drizzled with more oil.

Roasted Beet Salad



  • 1 bunch small beets (3/4 pound without greens or 1 1/4 pound with), trimmed
  • 1/4 cup sliced natural almonds
  • 3 tablespoons olive oil
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh lemon juice
  • 1 1/2 tablespoons red-wine vinegar
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 large Asian pear
  • 3 cups mâche or baby arugula (3 ounces)


Preheat oven to 425°F.

Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.

While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.

Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.

Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.

Quarter and core pear and cut into julienne strips.

Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds.

Grilled Zucchini & Summer Squash Pastasquash-pasta-su-1816287-l


  • 16 ounces farfalle (bowtie) pasta
  • 1 pound yellow summer (crookneck) squash, cut into 1-in. chunks
  • 1 pound zucchini, halved lengthwise and cut into 1-in. chunks
  • 1/2 cup olive oil, divided
  • Salt
  • 2 tablespoons Champagne vinegar
  • About 1/2 tsp. freshly ground black pepper
  • 2 tablespoons chopped fresh oregano
  • 1/4 to 1/2 cup toasted pine nuts
  • 1/4 cup chopped pitted kalamata olives


Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).

Prepare a gas or charcoal grill for medium heat (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Thread squash and zucchini chunks onto 10- to 12-in. metal skewers and place on a baking sheet. Brush vegetables with 1/4 to 1/3 cup olive oil on all sides and sprinkle with salt to taste. Transfer to grill and cook 10 to 15 minutes, turning occasionally, or until vegetables are very tender.

Meanwhile, whisk together remaining olive oil, the vinegar, and 1/2 tsp. pepper in a small bowl. With a fork, push vegetables off skewers back onto baking sheet and toss them in oil left there. In a large bowl, toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss. Serve warm or cold.

Grilled Pizzas (you choose the topping!)ss_RU203483

Ingredients for crust

Dough – Enough for 3 (16-inch) round pizzas:

  • 16 ounces all-purpose flour, plus extra for peel and rolling
  • 1 envelope instant or rapid rise yeast
  • 1 tablespoon kosher salt
  • 10 ounces warm water, approximately 105 degrees F
  • 2 tablespoons olive oil, plus 2 teaspoons for bowl
  • 1 tablespoon malted barley syrup


Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.

Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.

Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.

Once your grill is hot, oil the grill grates and decrease the heat to medium.  Place your round crusts onto the grill.  Once they are golden brown, brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel.  When the crust is done, top with any prepared combination of tomatoes, oregano, basil, squash, beets, etc.

Chickens and vegetables go very well together, and not just as a meal!  This season we are utilizing our 75 chickens as a lawn mowing device, as a fertilizing mechanism and as pest control.  By using their mobile chicken coop (or chicken tractor) we can easily move them from one green, grassy, cover cropped section of the garden to the next.  This system enables us to keep the weeds down and the vegetable eating bugs at bay.  Meanwhile, the chickens enjoy the fresh greenery and grubbery and of course, fertilize the soil as they process their food. unnamed-1This holistic farming method has been used for many, many years and continues to be efficient, economical and quite beautiful.  


More and more flowers continue to emerge from the flower garden.  It is not just the cultivated flower garden that exhibits an array of colors, textures, smells and varieties; the environment that surrounds the farm is persistent with blooming wild flowers and perennials.  

It truly is amazing to see how many colors nature can create, and how fun to combine and design them into bouquets!


It is so much fun to deliver our farm share boxes.  Having a quick visit with each member and hearing about how much they loved last month’s box gives so much meaning to the farming that we do.

This month our NYC box share included:

  • Lacinato kale
  • Broccoli raab
  • A bag of salad greens with nasturtium flowers
  • Copenhagen cabbage
  • Purple top turnips
  • Watermelon radishes
  • Basil
  • Purple scallions
  • A few garlic scapes
  • Our first harvest of summer squash
  • Hart Farm eggs
  • A jar of strawberry syrup
  • A pint of mixed berries from our neighbors at Wilder Hill Gardens. Included in the pint are: early blueberries, black currants, champagne currants, red currants and 2 types of gooseberries.
  • Hungry Ghost country bread
  • A bouquet of calendula and amaranth

Below are some recipe ideas for the box share items.  If you would like to submit your OWN recipe or a photo of a dish that you created, please send it in to

Broccoli rabe with garlic scapes (as a side dish or in pasta)Screen Shot 2014-07-14 at 4.54.45 PM

Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well.

Heat the olive oil in a large pot. Add the garlic scapes and normal garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside.

Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

Sauteed Cabbage

Screen Shot 2014-07-14 at 4.57.37 PM

1 head copenhagen cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Garlic Scape Salad Dressing (for your mixed greens with nasturtiums)

garlic scapes (trim off from the bulb up)
1tbsp agave nectar
1tbsp white wine vinegar
Juice from 1/2 lemon
1/4-1/2 cup of sunflower seed oil
Salt to taste

In a food processor or blender, place all ingredients save for the oil. Once all the ingredients are well blended, slowly pour in the oil. Mix for 3-5 minutes until liquefied. The dressing will be thick and creamy.

Mashed Turnips With Crispy Bacon

Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives or Hart Farm scallions; top with shaved Parmesan.

Red Currant Muffins

Screen Shot 2014-07-14 at 5.14.21 PM

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange peel (or a few drops of orange flower water)
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh red currant
confectioners’ sugar

In a mixing bowl, cream the butter and sugar.  Add both eggs and orange peel, or flower water and beat well. Sieve the flour, baking powder and salt into the creamed mixture and lightly blend. Fold in the red currants. Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done.  Cool for 5 minutes before placing on wire rack. Dust with confectioners’ (icing) sugar once completely cooled.

Gooseberry Chutney


  • 4-1/2 cups (1.125 L) packed brown sugar
  • 1 cup (250 mL) cider vinegar
  • 1/2 cup (125 mL) water
  • 1/2 tsp (2 mL) salt
  • 2 whole allspice
  • 1 cinnamon stick, (about 2 inches/5 cm), broken
  • 8 whole cloves
  • 10 cups (2.4 L) gooseberries, topped and tailed
  • 1/4 tsp (1 mL) grated nutmeg

In large Dutch oven, stir together brown sugar, vinegar, water and salt. In rinsed double thickness cheesecloth, tie together allspice, cinnamon and cloves; hit a few times with rolling pin to crush cinnamon and release flavour. Add to pot.

Cover and bring to boil over high heat; reduce heat to low and simmer, uncovered, for 5 minutes. Add gooseberries and nutmeg; return to boil. Reduce heat and simmer, stirring frequently and adjusting heat so sauce bubbles gently, until thickened and berries are tender, about 45 minutes. Remove spice bag; press juices back into pan and discard bag.

Pour into eight 1-cup (250 mL) hot canning jars, leaving 1/2-inch (1 cm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 15 minutes.