September 27, 2016
Howdy Folks!  
Autumn is off to a scorcher of a start, with heat wave conditions reaching over 100 degrees throughout the Central and South Coast. BD of Earthtrine Farms says that he had 4 consecutive days of over 105 degrees! Loads of respect to the farmers and field workers working hard to put food on our tables. If you plan to be away from home most of the day, we encourage you to leave out a cooler w ice packs and we’ll gladly transfer your produce to keep it nice and fresh.

Thanks for leaving out your flattened “empties’ for us to collect and reuse.

Stay cool out there!
Ben & the HH team
Just harvested & in this week’s bins:
*Jujubes!   (Earthtrine Farm, Organic, Ojai)
*Galia “Miracle” Melons  (Given Farms, Organic, Goleta)
*Strawberries  (Rancho La Familia, Organic, Santa Maria)
*Fuji Apples (Fair Hills Farm, pesticide-free, Paso Robles)
*Broccoli (Rancho La Familia, Organic, Santa Maria))
*Spinach  (Givens Farm, Organic, Santa Barbara)
*Salt & Pepper Cucumbers (Rancho La Familia, Organic, Santa Maria)
*Cippolini Onions  (Givens Farm, Organic, Santa Barbara)
                                               – (bin contents may change due to harvest availability)


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JUJUBES!  An exotic local treat from an exotic local man. Farmer Robert “BD” Dautch of Ojai says he personally prefers the more wrinkly ones, which resemble dates. In fact, Jujubes are sometimes referred to as Chinese Dates. Sweeter than candy! BD is an institution at the local markets and has been farming organically since the 1970’s!

Cippolini Onions (chip-oh-lee-nee) from John Givens’ organic farm in Goleta—–> Known for their sugary sweet taste…perfect for roasting or carmelizing.

This Week’s Quick Tips:
*Everything can go directly in the fridge except for the CIPPOLINI which can live on your counter-top….berries are picked RIPE so enjoy pronto. 

*CIPPOLINI ONIONS —> Italian, flat, sweet onions, often mistaken for tiny UFO saucers. Thin skin, translucent flesh, and a lot more sugar in them than your typical onion so they’re perfect for roasting or caramelizing on the stove or in the oven. Ideal for sweetening up soups, burgers, pastas, olive oil pizzas, and roasted fish/meat dishes.

*POPEYE’S EYE-POPING SPINACH—> “…the first references to spinach are from Persia (about 226-640 A.D.) and we know that in 647 it was taken from Nepal to China where it was, and still is, known as the “Persian green.” Try it raw in salads, sauteed, steamed, wilted, in soups, in pastas, in egg scrambles or in sandwiches. 142 tasty spinach IDEAS HERE:  

*SALT & PEPPER CUCS….a fun substitute that you can use as you would any ordinary cuc.. 1) Hydration…float slices of cucumber in a pitcher of water as good refresher. 2) Slice thinly and toss with rice vinegar, salt, and pepper to taste. 3.)Great on sandwiches and chopped in salads. 4) Sautéed…peel, seed, and roughly chop a cucumber. Cook over medium-high heat in a little olive oil until tender. Add some chopped mint and salt and season with pepper. 5) As a “cracker”…use thick slices of cucumber in place of toasts or crackers when serving dips or spreads such as hummus or tzatziki. 6) Relax!  Slice up any extra cucs and put ‘em on your eyelids.

*GOOD JUJU…..JUJUBES!  Often eaten out of hand and accompanied with coffee or tea. Heads up, the fruit does contain a pit similar to an olive. Various medicinal uses across the globe including helping with stress, colds, flus, fertility. The jujube’s sweet smell is believed to make teenagers fall in love, and as a result, in the Himalaya and Karakoram regions, boys take a stem of sweet-smelling jujube flowers with them or put it on their hats to attract girls.

This Week’s Recipes:

(great atop baguette, as a side dish, or added to pastas, pizzas, soups, etc)

  • 1 pound cipollini onions, peeled and trimmed
  • 1 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper


  1. Adjust oven rack to center position and preheat oven to 325°F. Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes. Serve immediately.

*adapted from culinate



  • 2 Tablespoons extra-virgin olive oil
  • 3 sweet onions, sliced thickly
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 1 Tablespoons sugar
  • 1/4-1/2 cup balsamic vinegar (depending on personal preference)


  1. Heat oil in a large skillet over medium-low heat. Add half of onions, cook down slightly then add the other half. (You can add them all at once but it might be difficult to stir until they cook down some, depending on the size of your skillet). Season with salt & pepper.
  2. Once onions are cooked down slightly (enough that you can stir them all in the skillet without any going overboard) add sugar and stir gently. Add balsamic and stir again. Reduce heat to low and slowly cook onions, stirring occasionally, for an hour or so. Vinegar will reduce and coat onions.
  3. Serve immediately or store in the refrigerator for up to 3 days. Can be served at room temperature.

*adapted from thewickednoodle

  • 1.5 lbs broccoli, cut into florets
  • 3 onions, halved and sliced
  • 1 lemon
  • 1 tablespoon olive oil
  • Salt and Pepper


  1. Heat oven to 425 degrees. Coat baking dish with olive oil.
  2. Place the broccoli and onions in the dish and squeeze the lemon juice over the vegetables. Drizzle with olive oil and season with salt and pepper.
  3. Roast in the oven for about 15-20 minutes until vegetables are tender-crisp.
  4. Remove from oven and enjoy

*adapted fromtheyummylife

  • 1 bunch spinach leaves
  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter (optional)
  • Lemon


  1. Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  2. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.
  3. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
  4. *adapted from epicurious


  • 1 pound fregola or orzo pasta, or Israeli couscous
  • 1/4 cup extra-virgin olive oil
  • 2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 pound broccoli, cut into small florets
  • 1/3 cup water
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1/2 cup grated Parmesan
  • 2 large lemons, zested and juiced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons honey
  • 3 1/2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons freshly ground black pepper, divided


  1. For the salad: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. In a medium saucepan, heat the oil over medium-high heat. Add the onions and season with a pinch of salt and pepper. Cook, stirring occasionally until golden and tender, about 10 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the broccoli and saute for 1 minute. Add the water and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the beans and cook for 1 minute until warmed through. Transfer the onion mixture to the serving bowl. Add the Parmesan cheese and toss with the fregola.
  2. For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk until smooth.
  3. Pour the dressing over the fregola and toss well until coated. Season with the remaining 3 teaspoons of salt and 1 teaspoon pepper and serve.

Recipe courtesy of Giada De Laurentiis

  • 2  cucumber
  • 1 teaspoon salt
  • 2 tablespoons distilled vinegar
  • 1 tablespoon sesame oil
  • salt, pepper
  • 1 tablespoons toasted sesame seeds


  1. Rinse, peel (if desired) and thinly slice cucumbers . In a bowl, mix cucumberwith 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
  2. Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil  and salt and pepper to taste. Serve at room temperature or cold.
  3. Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.

*adapted from smittenkitchen

  • 2 ounces fresh goat cheese, crumbled
  • 1/3 cup sliced almonds, toasted
  • 1 cup strawberries, thinly sliced
  • 1 bunch spinach
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons raspberry vinegar
  • 1/4 onion


  1. whisp vinegar, oil and onion and toss in with everything else.

*adpated from marthastewart

  • 1 bunch fresh spinach, washed, water still clinging to the leaves


  1. To steam, leave water clinging to the leaves. Place in a large pot over high heat and cover. Don’t walk away — the greens get tender and toothsome when just collapsed from the steam really fast, 3 to 4 minutes. Oversteaming separates the moisture from the leaves and results in mushy, gloppy spinach.
  2. Enjoy as you choose: w/. salt and pepper, a little vinegar,  chopped oregano, lemon, soy sauce, etc.

*adapted from sunsetmagazine

  • 1 cup Dashi
  • ¼ cup soy sauce
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 1 bunch mature spinach, trimmed
  • Kosher salt
  • Bonito flakes (for serving)


  1. Combine dashi, soy sauce, and mirin in a small bowl.
  2. Cook spinach in a large pot of boiling salted water just until wilted and bright green, a matter of seconds. Drain and transfer to a large bowl of lightly salted ice water; let cool. Drain and squeeze out excess liquid from greens. Pack into a cylinder shape. Cut in half crosswise or into bite-size lengths.
  3. To serve, divide greens among bowls and top with broth. Scatter bonito flakes over top.

*adapted from bonappetit


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