Hot off the press! Hart Farm tote bags are for sale on this website. Buy one via the “farm stand + farm store” link.
These bags are VERY stylish and practical. They hold a large grocery’s amount — perfect for the farmers market!
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:
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 firstname.lastname@example.org 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:
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
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.
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:
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.
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!
In this month’s August box share you found:
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 email@example.com! We love to know/see what you are doing with your produce.
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.
Roasted Beet Salad
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.
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.
Ingredients for crust
Dough – Enough for 3 (16-inch) round pizzas:
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. This 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:
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 firstname.lastname@example.org
Broccoli rabe with garlic scapes (as a side dish or in pasta)
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.
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
1/2 cup butter, softened
1/2 cup sugar
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
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.
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.