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It was so fun to deliver the Hart Farm box shares to friends, family and new members in NYC yesterday!  Even at the beginning of our season, the bounty is large; we filled the shares with lacinato kale, 2 heads of lettuce, hakurei salad turnips, salad greens, baby fennel, bok choy, fresh mint, wild flowers, farm fresh eggs, Hart Farm maple syrup, picked ramps and Hungry Ghost country bread.  We hope that the assortment of items inspire our members to cook amazing and creative meals!

Here are some recipe ideas for the June box share items:

Kale SaladImage

  • 1 bunch lacinato/dinosaur kale, de-stemmed and thinly sliced 
  • juice of 1 lemon (3 tablespoons) 
  • 3  tablespoons extra-virgin olive oil
  • 2-3 cloves garlic, minced 
  • pinch of fine sea salt
  • pinch of freshly ground pepper
  • pinch of red pepper flakes, to taste 
  • 2/3 cup grated Parmesan cheese
  • optional – dried fruit or nuts

To de-stem the kale, cut or pull the leaves away from the stem. Stack the de-stemmed leaves together and thinly slice. Place in a large bowl.Mix the olive oil, lemon juice, garlic, salt, pepper, and red pepper in a small bowl or measuring cup. Whisk well. Pour dressing over kale and massage it into the leaves using your hands. Let kale rest for 5 minutes to well… I’ve gone as long as 5 days. Top with desired optional toppings before serving and toss again.

Creamy, Lemon and Pepper Dressing on Romain Lettuce

  • 1 heaping tablespoons mayonnaise
  • 1/2 lemon, zested and juiced
  • 1/2 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
  • 1 tablespoons extra-virgin olive oil
  • 1/4 cup grated Parmigiano-Reggiano
  • Pinch salt
  • 1 heart romaine lettuce, chopped

 

Fennel Cucumber Salsa

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  • 1 English cucumber, diced

  • 1 fennel bulb, diced

  • 1 avocado – peeled, pitted, and diced

  • 1/2 red onion, chopped

  • 1/2 cup pickled banana peppers, diced

Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.

 

Simple Stir Fry with Bok Choy

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  • 1 tablespoon olive oil or sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 8 cups chopped fresh bok choy
  • 2 tablespoons reduced-sodium soy sauce
  • Salt and ground black pepper, optional sesame seeds

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Fresh Mint Mojitos (or Iced Tea)

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  • 10 fresh mint leaves

  • 1/2 lime, cut into 4 wedges

  • 2 tablespoons white sugar, or to taste

  • 1 cup ice cubes

  • 1 1/2 fluid ounces white rum

  • 1/2 cup club soda

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

If you aren’t a rum drinker, try sprucing up your ice tea blend with a few mint leaves.  I have even been using a few leaves in my water bottle.

 

The sky is the limit with Hungry Ghost bread!

Here are a few ideas that have been submitted by fellow Hart Farm box share members:

The BLAT – Bacon, lettuce, avocado and tomato on country bread.  Good idea Norel!

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The eggy snack – Fried egg garnished with picked ramps on a slice of Hungry Ghost bread.  Looks delicious Mo!

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Other member-submitted ideas:

Egg, Kale and Turnip Fritata

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Hart Farm eggs, a splash of milk, cheese, kale and sliced turnips mixed with any desired spices.  Bake at 450 degrees for about 15  minutes in a 9″ pan or skillet.

Pad Thai 

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With Hart Farm Eggs, bok choy, turnips and maple syrup (instead of sugar for sauce).  Lydia also used carrots, onion and garlic in this recipe. Yum!

 

 

We would love to share your culinary creations as well.  If you would like to share, please send a photo and the recipe to conwayhartfarm@gmail.com

ENJOY!

 

Top photo of box share items credit to Mona Jones

We have opened a farm stand at the base of Hart Rd. and Shelburne Falls Rd.  We built the stand with the intention of serving our community and inviting our neighbors to buy the freshest, most local food available.  We have begun selling vegetables and eggs at the stand and will be selling more and more as the season progresses.  The stand will be open from now until fall and we invite you to stop by whenever is convenient for you.Image

The farm stand will seasonally stock items such as: lettuce heads, salad greens, carrots, beets, radishes, turnips, onions, peppers, eggplant, tomatoes, squash, boc choy, kale, swiss chard, fennel, cabbage, cut flowers, free-range non GMO fed eggs and much more!

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At Hart Farm we believe in creating an opportunity for people to connect to the land, to the their work and to others.  It is important for people to come together and share their experience and their labor, we believe it builds a stronger community.  For this reason, Hart Farm holds open volunteer days on Thursdays and Fridays.  On these days anyone who is interested, curious or eager to help out may join us in the field.  On these days we will be harvesting, weeding, planting and doing farm projects.  It is great to have new people join in and share their knowledge and experience as well as their stories and jokes!

If you are ever interested in stopping by feel free to shoot us an email at conwayhartfarm@gmail.com.  We’d love to see you soon!

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Julia and Louise planting beans
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Nora weeding the hoop house
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Jeanie stops by for a visit and helps us with weeding
Jeff and Julia plant cabbage
Jeff and Julia plant cabbage
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Richard and Jeff building the chicken tractor

ImageThe chickens are here!  After much anticipation, 59 Rhode Island Red and Isa Brown laying hens now inhabit the chicken tractor.  The chickens are young, between 16-18 weeks old (we like to think of them as teenagers), which means that they will be laying their first eggs in the next few weeks.  Once they are producing, we will expect about 35 dozen eggs from them a week.  Their eggs will be sold at local farmers markets, at our farm stand and to the NYC box share.

Even in the adjustment period after their recent arrival, it is clear that these birds are happy and healthy.  Their movable coop allows them to range free and graze all over the orchard while simultaneously fertilizing the soil for later plant production.  They are being fed local, non GMO grain and compost and of course, they have very nice humans taking care of them.

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And now, we wait for eggs!

You  can now sign up in advance for Hart Farm’s NYC Box Shares!

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In anticipation for the growing and market season, Hart Farm would like to set up the NYC box share program and sign you up as soon as possible.  Although it is 2 months in advance, we would like to implement our sign up now in order to best prepare the program and for you to get a share before they are all taken!
Here are the details:

  • Box shares will hold a large assortment of vegetables, cooking herbs, seasonal fruits, 1 dozen eggs, 1 prepared good (i.e. pickles/jam/maple syrup), 1 bouquet of flowers and artisanal bread. Meat from Sage Farm on Hart Rd. and other local friends’ farms will be available at an additional cost on request.
  • Box shares will be delivered to your home!  Deliveries will happen on Sundays.  The first delivery will be on June 15th.
  • Once you have signed up and pre-paid for your box we will contact you with a general time when the drop off will be made to your house.
  • Each box share costs $75. 
  • We offer a loyalty membership to those who can commit to all 4 months of box share deliveries (June, July, August, September).  Members will receive a 10% discount.

 
To sign up for the first delivery or the whole season please supply your contact information by visiting https://conwayhartfarm.com/nyc-box-share-program/  .  Feel free to contact us at conwayhartfarm@gmail.com with any questions.

The snow has thawed, maple sugaring has ended, the sun is out and there is now so much to do! Now that spring has sprung many projects are underway at Hart Farm.  The hoop house, where we will be planing early greens, tomatoes and other delights will be up and running very soon.  The chicken tractor for our 75 chickens is being designed and started this week.  Most importantly, our vegetables are starting to grow!  With 15 seed trays germinating and our first direct seeding of peas in the ground, we almost forgot to notice that the GARLIC has started to peak their little shoots out of the ground!  Last fall we planted 13lbs of organic soft neck and hard neck garlic and will be enjoying it later this summer. 

Here are some pictures to give you a good visual of what has been going on:

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Over the past few weeks the first seed trays have been started.  Even though the cold weather is persistent, a controlled indoor climate has allowed for our purple scallions, parsley, lacinato kale, cabbage and lettuce to begin to germinate — not to mention a handful of flower varieties too.

We are thankful to the Elwell’s at Spring Water Farm in Ashfield who have generously lent out their greenhouse space for Hart Farm’s seed starts.

scallions germinating

 

The buckets are up, the wood is stacked, the pan is cleaned and boiling shall commence!  Over the past few days we have been working hard to get everything dialed in as we start to watch the sap flow from the trees.  Today there are approximately 20 gallons of sap out there, which when boiled,will turn into half a gallon of syrup (more or less).Image

We are very grateful for all the help from friends and family who have come up to lend a hang in tapping trees, stacking wood and plowing snow.  Sugaring season is the funnest when thecommunity is involved and it feels like a party!Image