Author: ingoodheartfarm

ramblings, Uncategorized

So much to say, so little time

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Hi folks out there in internet-land! While we’ve kept our presence strong in the real world, Facebook, Instagram & in emails to our members, we’ve been fairly negligent when it comes to this website & its blog. I will work to remedy this, but understand this optimism is often a product of January weather & day length.

One of our long-time members has offered to help us with some of our site formatting issues. I’m guessing they will be really easy for him, while they’ve been things I’ve struggled to remedy for a couple of years now! Things like consistent font & formatting & the ability to edit something basic like changing the typo “welome” on our HOME PAGE to “welcome” – you’d think this would be an easy task, but you’d be wrong. At least if you were me. Or Ben. Ha. We hope to have some of these basic annoyances fixed soon. After that, I’ll work more on content as much as I am able. The kids are currently 15 months & almost four and a half. So it’s a little hard to get much computer work done & this isn’t the kind of thing I want to work on from my phone.

Anyway, there’s SOOOOOOOOO much that’s changed since my last blog post & I hope to be back soon to tell you more about it. In the meantime, please follow us on Facebook & Instagram.




Our CSA Share: 1.23.15

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Grabbing the Gusto

Our winter CSA from In Good Heart Farm began this week. We’ll get a share every other week through mid-March, and boy oh boy was it a good haul.

Our CSA Share | Grabbing the Gusto Our CSA Share | Grabbing the Gusto


Last week, I roasted beets that I had peeled and chopped into wedges. After they came out of the oven, I tossed them with a balsamic vinaigrette, shaved pecorino cheese, parsley, chives and orange segments, juice and zest. They were delicious. But, they were even better when I piled a bunch of them over chopped avocado. Wowsa. I am having that for lunch again.

For the greens, I’m going to wing it and sauté them or follow this simple recipe from Simply Recipes. We’ll either have them as a side for dinner or maybe I’ll put them in a quesadilla with some feta cheese for lunch. If you have an idea for…

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Our CSA Share: 2.6.15

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If you still have some veggies left over from last week’s CSA share, check out Deirdre’s ideas for those veggies. They all sound delicious.

Grabbing the Gusto

It’s the second week of our winter CSA from In Good Heart Farm. We’re getting a share every other week. Here’s what I’m thinking about doing with our bounty.

Our CSA share from In Good Heart Farm | Grabbing the Gusto Our CSA share from In Good Heart Farm | Grabbing the Gusto


I haven’t made a Caesar salad with kale in quite a long time and just looking at the photo of the kale and romaine Caesar salad in this two year old blog post of mine is making me hanker for one.

If I go in the completely opposite direction, this gnocchi with butternut squash and kale from the Food Network looks pretty darn tasty.


Last night I made a variation of my creamed greens with the collards. I added mushroom, onion, red bell pepper, carrot and poblano pepper. They passed the “so-good-I-have-to-blog-about-it” test with flying colors. Stayed tuned for that.

The last time I had collards in…

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Our CSA Share: 1.16.15

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More yumminess from Deirdre!

Grabbing the Gusto

It’s the last week of our fall/winter CSA from In Good Heart Farm, but the winter CSA begins next week so we’ll still be in the green, and red, and black, and orange…

Our CSA Share: kale, cabbage, spinach, lettuce, beets, Brussels sprouts, black radishes| Grabbing the Gusto Our CSA Share: 1.16.15 | Grabbing the Gusto


Last night, for the second time, I made Braised Chicken and Kale with Paprika and White Wine from Sweet Sugar Bean. This time I made it with boneless, skinless chicken thighs and smoked paprika. Oh yeah, it’s a keeper.

Another recipe I love but haven’t made in a while—Sautéed Kale with Beans and Pancetta from Italian Food Forever. I usually use cannellini or Great Northern beans and add slow-roasted grape tomatoes. You could add sausage or fish to make a one-pot dinner.


I think this Fish Taco Cabbage Bowl from Kalyn’s Kitchen sounds so refreshing in the midst of winter.

Brussels sprouts

The next time…

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Smoky Sweet Potato Cream Pasta with Sausage and Kale 

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We haven’t tried this yet, but you bet we will soon!

Grabbing the Gusto

An irresistible pasta recipe made with chicken sausage, kale, onion, garlic, smoked paprika, thyme and chipotle in a sweet potato “cream” sauce.


For the past few years, I’ve resisted massaging kale. But I’m okay with it now.

I had my first kale massaging experience thanks to this pasta dish inspired by a recipe from How Sweet It Is. It’s been a big hit in our house. I have to say, I’m surprised because I didn’t think a sweet potato cream sauce would go over well but it did. I knew I would like it, but then how can you not like this combination of flavors – sweet potatoes, sausage and kale. Sounds like a soup I made recently. And a gratin – minus the sausage.

You can go two ways with this recipe – make crispy kale for a topping or sautéed kale to mix in. Or you…

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Asian-Style Black Radish Sauté

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Lots of folks tell us they don’t know what to do with radishes. Here’s one yummy way to use them. Seriously. Try it. You’ll love it.

Grabbing the Gusto

A quick Asian-style sauté of black radishes with red bell pepper, garlic, red pepper flakes, cilantro, mirin rice wine and sesame oil — this recipe would work well with other types of radishes too.


I was never a big radish fan. Even though we always have radishes in our nightly salad, if Jim didn’t like them so much, I would never think of adding them. I used to always eat them but I could have lived without them. It’s not that they’re bitter—I like bitter flavors, but radishes always left me feeling “meh.” Supermarket radishes, that is.

Then we started getting radishes in our CSA share—regular red radishes and watermelon radishes. Now, I got why people like radishes. It was like going from canned sliced black olives (aka washers) to oil-cured Moroccan olives. What a difference. Finally, flavor! And moisture!

After the run of watermelon radishes, we started getting black radishes…

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Ham Bone, Beans and Greens Soup

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Another yummy one from Deirdre 🙂

Grabbing the Gusto

Ham bone (and ham), beans, sweet potato and greens soup — a big bowl of tasty comfort that’s a perfect recipe for a chilly day or night. Don’t have a ham bone? Sear some slices of ham instead. Mmm mmm good.


It all started with a ham bone. As soon as I saw Jim taking a ham out of a grocery bag after Thanksgiving, I claimed the bone. At first, I planned on making Hoppin’ John soup for New Year’s Day. But since New Year’s Day is also Jim’s birthday, I made what he wanted for dinner: corned beef and cabbage.

Ham Bone, Beans & Greens Soup | Grabbing the Gusto My ham bone after cooking in the soup. What a beauty, huh?
Ham Bone, Beans & Greens Soup | Grabbing the Gusto

This week, I remembered the bone I had stashed in the freezer and decided to make soup. I started with the usual soup base of onion…

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Kohlrabi and Friends Sauté

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I love the title of this recipe, “Kohlrabi & Friends” Cute. & it sounds delicious!

Grabbing the Gusto

If you’re looking for a recipe for the kohlrabi in your CSA share, this is a good place to start.


I bet most of the Google searches for “kohlrabi” are made by people who just received a few in their CSA share. It’s been one of the unexpected culinary delights of our CSA experience – tatsoi is another one.

Kohlrabi | Grabbing the Gusto Kohlrabi | Grabbing the Gusto

Kohlrabi has an easy-going, slightly sweet flavor and a crispy, juicy texture that works well raw or cooked. Cut away the little stem bases on the sides and peel the tough outer and less tough inner layers. Grate or slice it into salads and slaws, roast “fries” or add it to a sauté. Save the greens! You can cook them like you would any other greens.

I started looking for a kohlrabi recipe the other night but then decided to clear out the refrigerator’s vegetable drawer…

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CSA email, fall, farm update

Fall/Winter CSA Week #1 (originally written 9.23.14)

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Hi folks!

Elliott & Grandma taking a break from the dairy.

We’re baaaaaack! I hope you are all ready to get the season started. We are :). I’m going to cut it short today, as we’ve been up since 2:30 a.m. to get to our 6:30 a.m. flight to Boston from Barrington (with enough time to drop off the rental car, take the shuttle & check in a bag). We got back to the farm, ate breakfast with my parents & just finished our farm walk to see what we would have available for members for our first week of the Fall season. I figured I’d better go ahead & write the email now while my brain seems to still be working on the 45 minutes of sleep or so I got last night ;). Sooooo, to get to it, here’s what you’ll see in your shares this week:

– eggplant

– tomatoes

– okra

– sweet peppers

– chiles

– kale

– tatsoi or bok choy (this may be in the form of a “pick one” or it may be one or the other, depending on the day of the week of your pick up)

– lettuce

Large shares will also see:

– dandelion greens (these are legit – they’re not the chicory of last year)

– senposai (this is sometimes referred to as Asian collards, but I think this must be only because of their appearance because they are tender & taste nothing like collards, to me at least – they are super tasty regardless) 🙂

– French breakfast radishes

Can you believe it’s Fall already!?!?! Yummy yummy green goodness! I’m so happy to have them all back :). & I’m not tired of peppers or tomatoes or eggplant yet either, so I’m happy for that too.

We’ll see you Tuesday (at Five Points 4:30-6:30pm), Wednesday (here at the farm 4-7pm) & Saturday at WWFM (8-noon). Have a fantastic week!


P.S. Please send along any recipes you think would utilize these ingredients well & I will share them with everyone. I will also work on finding some good ones for you for some of these items. & those of you who are newbies, don’t worry. I’ll be at the pick up sites to talk about these items & what you can do with them. I know you may not have heard of some of these things, much less have cooked them before.

​Elliott loves cows, as lots of you know. He seriously woke up one morning & said “Moo” before he even opened his eyes. When I asked, “What did you say?” He replied with, “Go see cows!” This kid.
blog, farm updates, new year

Bringing the blog back.

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As you can see, we’ve revamped the site & I’m digging the new look & feel. But I am working with quite the learning curve. In some circles, I’m practically a luddite. So please bear with me. I don’t often have the time to blog plus farm & be a mama & so on, but I do write weekly farm updates to our CSA members & I figured I’d post some of the older ones here & can start adding them on as they’re written when we begin the Winter CSA season next week.