A lot has changed since our last communication and we hope that all are staying safe and healthy. As normalcy has quickly been pulled out from under us, we are spending these days on the farm to consider new ways of getting food to our community. In this hectic and confusing time, when the notion of “social distancing” separates us from one another, our community can still be strong. When feeling driven to fear seeing the empty shelves at the grocery store, or learning that your favorite restaurant has closed, remember that there are many local farms growing food right now, right down the road! Perhaps this global crisis will force us to look closer to home and rely on our neighbors.
At this time, it is uncertain what the future holds for many points of commerce, including one of our main places of income: our farmers markets. Luckily, we already have an alternate, familiar program at Hart Farm for getting fresh, local, packaged food to peoples’ homes. Our box share program minimizes customer contact with food and allows for a direct farm-to-consumer transaction, which we are able to make happen without social proximity.
We will be starting the box share program earlier than normal this year in order to make sure customers have safe access to local food and to guarantee stability for our business in these uncertain times. Deliveries will start April 24th instead of June 12th and will be made weekly instead of bi-weekly. We will be partnering with other local farms and businesses to provide options for bread, meat, cheese and other items like flour, beans and herbs to be included in the boxes.
This new early box share program we will be calling the “early season program.” You can purchase the full early season program on our website or pay per box. We appreciate your patience and understanding as we adjust our business to fit these transitional times. Now, more than ever we are grateful for your early support and commitment to Hart Farm. By purchasing your box share early you help us prepare for our season when funds are low. When our community engages and acts together, we build a strong local economy and fortified social integrity, even at a distance.
Think ahead to the warmer months and give your loved ones the gift of local, organically grown food.
This year we are offering a free gift to those who sign up for our 2020 local box share program. Buy one box or buy the whole season before Jan. 1st and receive your choice of the new 2020 HART FARM ART calendar, a Hart Farm T-shirt or Hart Farm tote bag.
Maybe you just want the goodies. Farmers market gift certificates are for sale and we are having a 20% off sale on Hart Farm merchandise and maple syrup. Check out our online farm shop.
Below are a few recipe ideas for items that you may have bought from Hart Farm at the farmers market or in your box share. Happy cooking!
Broccoli Raab with Sausage
1 pound broccoli raab
1/4 cup extra-virgin olive oil
4 oz hot Italian sausage – casings removed, meat crumbled
2 garlic cloves, thinly sliced
Pinch of crushed red pepper
2 tablespoons fresh lemon juice
1/4 cup grated pecorino cheese
In a pot of salted boiling water, cook the broccoli rabe until nearly tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry, then chop.
In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss. Serve with pecorino.
from Food & Wine
Baked Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Roasted Purple Top Turnips
2 pounds purple top turnips
1 tablespoon olive oil
Fine or coarse sea salt
Preheat an oven to 400 F.
While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but even their peel will be a bit more fibrous than the tender insides. Leave baby turnips whole; cut larger turnips into large-ish bite-size pieces.
Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with the olive oil. Use your hands or two large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
Roast the turnips until they’re tender and browned; start checking on them after about 30 minutes. Depending on the size and age of the turnips, it may take them up to an hour or more to get completely tender.
Serve roasted turnips hot, warm, or at room temperature as a side dish or as part of a roasted vegetable platter. They’re tasty all on their own but can certainly benefit from a bit of extra love.
Cook onions and garlic: Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat.
Sauté onion until transparent, a couple of minutes.
Add garlic and and cook until fragrant, about 30 seconds.
Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)
If you want, serve with barbecue sauce.
Classic Stuffed Peppers
Long grain white rice – leftover rice works great if you have some.
Bell peppers – if you’d prefer you can make use all green if they’re what’s cheaper.
Olive oil – only a little is needed for sauteing. Another neutral oil will work such as vegetable oil.
Ground beef – use one that’s 80%+ lean.
Yellow onion and fresh garlic – these create a delicious base of flavor, only use fresh.
Canned petite diced tomatoes – I like these smaller chunks but standard cut canned tomatoes will work fine.
Tomato sauce – if you are looking to reduce sodium in the recipe use no-salt tomato sauce and canned tomatoes. And of course season with less salt.
Italian seasoning – I love to use this blend here rather than adding 5 kinds of dried herbs individually.
Fresh parsley – this adds lots of fresh flavor. It’s one of my go-to ingredients I always keep stocked.
Mozzarella cheese – if you want even more flavor substitute 1/4 cup of the mozzarella for parmesan.
Preheat oven to 400 degrees. Cook rice according to package instructions.
Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish just large enough to fit peppers with about 1/2-inch of water.
Place peppers upside down in water, cover tightly with foil and bake 20 minutes.
Meanwhile heat olive oil in a large non-stick skillet over-medium high heat.
Add onion and saute 3 minutes. Move onions to one far side of the skillet.
Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 2 – 3 minutes.
Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through about 1 minute longer.
Remove from heat, drain off excess fat (I like to tilt skillet to one side and dab up excess fat using tongs and paper towels).
Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
Reduce oven temperature to 350. Turn par-baked peppers upright and fill with beef filling.
Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.
Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 – 20 minutes (thinner peppers will be done near lesser time thicker near greater). Sprinkle with parsley and serve warm.
Concord Grape Crush Cocktail
For the Grape Purée:
1 pound Concord grapes
1/4 ounce freshly squeezed lime juice
For the Cocktail
2 ounces vodka
1 1/4 ounce grape purée
3/4 ounce freshly squeezed lime juice
1/4 ounce simple syrup
2 lime wedges
Pull grapes from their stems. Set aside 4 whole grapes. Place rest of grapes in blender with 1/4 ounce lime juice (to prevent browning). Blend to completely purée the grapes. Strain the purée through a fine-mesh strainer, pushing it through with the back of a ladle.
Fill a cocktail shaker with ice. Add vodka, grape puree, lime juice, simple syrup, lime wedges, and whole grapes. Shake vigorously and pour contents of shaker into an old-fashioned glass without straining.
Below are a few recipe ideas for items that you may have received from us at the farmers market or from your box share. Enjoy!
Chicken Stir-Fry with Holy Basil
5–10 Thai chilies, or to taste
5 cloves garlic
1 spur chilies or another mild, red pepper, chopped
½ cup long beans, cut into short pieces
½ small onion, diced
300g chicken, coarsely ground (see video for how to grind your own chicken)
1 Tbsp oyster sauce
1 Tbsp soy sauce
2 tsp fish sauce
1½ tsp black soy sauce (or sub dark soy sauce and reduce regular soy sauce to 2 tsp)
2 Tbsp water
1 ½ tsp sugar
1 ½cup holy basil leaves, loosely packed (see note)
Vegetable oil, as needed
2–3 eggs (1 per person)
Jasmine rice for serving
Prik Nam Pla (condiment for seasoning the egg, optional): Mix together some fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.
Pound Thai chilies into a fine paste.
Add garlic and spur chilies and pound into a rough paste.
Combine oyster sauce, soy sauce,fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
Add chicken and toss until they’re no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
Add onions and long beans; toss until the chicken is done.
Remove from heat and stir in the holy basil.
Taste and adjust seasoning as needed.
For the fried egg:
Heat about 1 cm of vegetable oil in a small non-stick pan or a wok over medium high heat.
Once the oil is hot (you want the oil very hot, especially if you like runny yolk), crack the egg directly into the pan and let it fry until the edges are browned and bubbly.
Serve the stir-fry over rice and top it with the fried egg. Drizzle a little of the prik nam pla over the egg and enjoy.
From Hot Thai Kitchen
Roasted Heirloom Tomatoes with Fontina and Thyme
Slice up tomatoes and place in one layer in your skillet (a round baking dish or pie pan could be used instead, if you like).
add some sliced garlic (3 or 4 cloves), some fresh thyme leaves (from 2-3 sprigs), and drizzle with some olive oil.
Lastly, sprinkle with coarse sea salt, top with a few fresh black pepper grinds, and place in a preheated 425 degree F. oven for about 20 minutes.
When the tomatoes are looking slightly shriveled and are starting to brown, take the skillet out and arrange your cubed fontina cheese around the tomatoes. About a cup of cheese will do. Use lots if you want the cheese to be the star; use the cheese sparingly if you’re just looking for a decadent way to accent the tomatoes. Pop it back in the oven.
The dish will be ready in approximately 5 minutes
Serve with crackers or fresh bread.
From Healthy Green Kitchen
Slow Cooked Eggplant with Lemon and Fennel Seeds
1 lb. fairy tale eggplants, halved lengthwise if large
½ head of garlic
Zest of 1 lemon, removed in wide strips
½ cup extra-virgin olive oil
¾ tsp. fennel seeds
¾ tsp. kosher salt
1 Tbsp. fresh lemon juice
Place a rack in middle of oven and preheat to 350°. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.
Melt the butter in a saucepan over medium heat. Add flour and whisk to combine. Cook this mixture over medium heat for about 5 minutes until you see it sizzle. Remove from heat and add all of the hot milk at once, whisking vigorously to combine. Place the saucepan back onto the burner and continue whisking until thickened. Add nutmeg, as well as salt and pepper to taste. Remove from the heat and set aside to cool.
Cook Swiss chard (or spinach) in a large pot with about 1/2 cup of water until thoroughly cooked but still green. Drain into a sieve and press out all of the liquid from the greens using a spoon. This step is vital so that you do not end up with a soggy crust. I find it helpful to place the cooked chard in a tea towel or cheesecloth and squeeze out the water that way. When You can no longer squeeze any liquid from the chard, set it aside in a separate bowl until ready to use.
In a large skillet or pan, heat 1 tablespoon olive oil over medium heat. Add the onion and fry until translucent. Stir in the garlic and cook for a couple minutes until fragrant. Splash in the vermouth and cook until it reduces slightly. Now add the chard to the pan and break it up with a spoon to combine with onions and garlic. Add all of the béchamel and Parmesan to the pan and stir to combine. Transfer the mixture to a bowl and cover the surface with plastic wrap to avoid a skin from forming.
Meanwhile, preheat oven to 400°F. Butter and flour a 9-inch springform (or regular) cake pan. (The springform makes un-molding the pie much easier later.)
If you need to, roll out your crust so that you have two discs. The top crust should be about 9 inches in diameter. The bottom crust should be wider with enough overhang to crimp the edges. Carefully place the larger disc into the cake pan, pressing lightly with your fingers so that it covers the entire surface. Add enough filling to reach the top of the pan. (It’s okay if it goes a little above.) Now place the top crust on top of the filling. Crimp the edges together and trim off any excess. Cut wide slits on the top crust to allow steam to escape.
Brush the top of the pie with the beaten egg and bake for 30 minutes on the middle rack until the top is golden brown. Remove from oven and carefully transfer to a cake rack to cool.
From Food 52
Garlic Roasted Cherry Tomatoes
2 (10 oz) containers cherry tomatoes, halved
6 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoons fresh cracked black pepper
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!
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
Below are a few recipe ideas for some items you may have received from us at the farmers market or in your local farm box share. Enjoy!
Summer Squash and Basil Pasta
¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
From Bon Appetit
Classic Fresh Tomato Salsa
3 tablespoons onion (finely chopped)
2 small cloves garlic (minced
3 large ripe tomatoes
2 chile peppers (hot or mild chopped)
2 to 3 tablespoons cilantro (chopped)
1 1/2 to 2 tablespoons lime juice
salt to taste
freshly ground black pepper to taste
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard the water. Allow the chopped onion and garlic to fully cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, and lime juice. Add salt and freshly ground black pepper, to taste.
Refrigerate for at least 2 hours to blend the flavors.
From The Spruce Eats
5 cups peeled and chopped carrots
1 clove garlic
1 teaspoon coarse kosher salt
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
2 tablespoons ground cumin
1 cup chopped parsley
Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.
Below are a few recipe ideas for items you may have received from us in your box share or at our farmers market stand. Enjoy!
Garlic Scape Pesto
12large garlic scapes
1/4cupfresh basil leaves
1cupextra virgin olive oil
1/2cupshredded Parmesan cheese
salt and pepper to taste
Thoroughly wash the garlic scapes, kale, and basil. Add to the bowl of your food processor along with olive oil, pecans, Pamesan cheese, water, salt and pepper.
Pulse until the kale and scapes are roughly chopped, then continue processing until a thick paste begins to form. Add more water or olive oil if desired until preferred consistency is reached.
Serve immediately with your favorite pasta. Store leftovers in the refrigerator for 3-5 days, or in the freezer for up to 6 months.
Substitute almonds, pistachios, or walnuts for pecans if preferred. Spinach, arugula, Swiss chard, or other leafy green may also be added if desired.
Add additional water or olive oil for a thinner consistency. This pairs well with pasta, rice bowls, or other hot entrees. A thicker pesto works great for wraps, sandwiches, spreads, or dips with your favorite veggies or bread.
From Street Smart Nutrition
Roasted Fennel with Parmesan
tablespoons olive oil
fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
From the Food Network
Cornmeal Waffles with Currant-maple Sauce
¾ cup all-purpose flour
¼ cup medium-grind cornmeal, preferably stone-ground
3 tablespoons cornstarch
1 tablespoon sugar
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 large egg
1 cup buttermilk
⅓ cup vegetable oil
½ teaspoon vanilla extract
Nonstick vegetable oil spray
6 ounces fresh black or red currants (about 1½ cups)
¼ cup pure maple syrup, preferably grade B, plus more for serving, if desired
Whisk flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda in a large bowl. Whisk egg, buttermilk, oil, and vanilla in a small bowl, then whisk into dry ingredients. Let sit 20 minutes (this helps hydrate and soften the cornmeal).
Heat a Belgian waffle iron (or use a regular waffle iron and use less batter per batch; you may get more waffles depending on size of your iron) until very hot. Lightly coat with nonstick spray. Working in 2 batches, pour ½-cupful batter onto iron and cook until golden brown and cooked through, about 4 minutes.
Meanwhile, bring currants and ¼ cup maple syrup to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until syrup reduces a little, about 5 minutes. Let cool slightly.
Serve waffles with currant-maple sauce and additional maple syrup, if desired.
Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.
Below are a few recipe ideas for produce you may have received in your box share or from our farmers market stand.
Roasted Broccolini and Garlic
3-4 heads broccolini, split into florets
2 tablespoons olive oil
1 head garlic
Kosher salt and freshly cracked black pepper to taste
1 teaspoon red pepper flakes
2-3 tablespoons Parmesan or Asiago cheese, grated
Preheat oven to 425 degrees F. Line a baking sheet with Reynolds wrap. Spread the broccolini on the baking sheet and drizzle with olive oil.
Using tongs, gently toss the florets in the oil to combine. Cut the head of garlic in half, and place the exposed garlic in some of the drizzled olive oil. Turn the garlic exposed side up on the baking sheet and sprinkle everything with red pepper flakes.
Transfer the baking sheet into the oven and roast for 20-25 minutes until the broccolini is just slightly crispy.
Remove the baking sheet from oven and squeeze the fresh lemon juice on top of the broccolini. Adjust seasoning and add more salt, pepper and grated Asiago cheese and serve. Transfer the broccolini to a serving platter with the halved garlic heads. Remove the Reynolds Wrap from the baking sheet and discard for easy clean up. Serve immediately.
From What’s Gabby Cooking
Glazed Salad (Hakurei) Turnips
3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.
From Bon Appetit
Creamy Cilantro Slaw
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons (or more) fresh lime juice
1 1/2 teaspoons finely grated lime peel
1 serrano chile, seeded, minced
2 garlic cloves, pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage
4 green onions, minced (about 1/4 cup)
Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Season slaw with more lime juice, salt, and pepper, if desired, just before serving.