Feb. 1, 2017
Hello Folks!

2017 is off to a huge start for the local farmers as their fields are rejuvenated and thriving from one of the wettest Januarys in years! Soils are still soaking up all the heavy rains…the citrus trees, leafy greens, row crops, root veggies are all loving today’s temperate weather and sunshine. Crops are looking so vibrant, sturdy and fresh and we’ll quickly see more and more availability coming in. Although the rains were much needed and welcomed, the storms did wreak a wee bit of havoc to farms across the region…tractors got stuck in mud, strong winds blew off the tops of hoop houses and fields were flooded and made inaccessible. Even with these seasonal challenges and everything else is takes to run a productive small-scale farm, the consensus is unanimous among the farmers: keep the rain coming!

*Thanks for leaving out your flattened “empties” for us to collect.

Have a great week,

Ben & the HH Team

helloharvest.com

 

Just harvested & in this week’s bins:

*HEIRLOOM CARROTS, JUMBOS  (Roots Farm, Organic, Los Olivos)

*BRUSSEL SPROUTS  (Rancho La Familia, Organic, Santa Maria)

*CURLY KALE   (Alcantar Organics, Organic, Carpinteria)

*LISBON LEMONS   (Galpin Family Farms, pesticide-free, Reedley)

*PINK LADY APPLES  (Fair Hills Farm, pesticide-free, Paso Robles)

*BLUEBERRIES   (Chuy’s Berry Farm, pesticide-free, SB County)

*CARA CARA ORANGES  (Galpin Family Farms, pesticide-free, Reedley)

Jumbo Carrots this week from Jacob at Roots Farm in Los Olivos….loaded with dense-sugar content from such a cold January. And a loud crunch! 
We’re excited to offer the new JOE MOTION COFFEE OF THE MONTH CLUB! Now available as Add-On. CLICK HERE FOR MORE INFO!

 

THIS WEEK’S TIPS:

*Everything can go directly into the refrigerator. Good idea to give your kale a good hydrating rinse before placing in cooler. Blueberries are picked for peak ripeness so be sure to enjoy pronto.

*CARA CARAS aka “PINK NAVELS”…A flavorful, favorite variety of navel orange, Cara Caras have an exceptional rosy-red and pink colored flesh with distinct and sweet flavors of vanilla, blackberry, cherry. Great for vinaigrettes or cut into wedges for as a snack. Yum!

*41 KALE IDEAS HERE …. NUTRITIONAL POWERHOUSE!

*BRUSSEL SPROUTS ARE IN! The Cortez family of Rancho La Familia is underway with their organic Brussel Sprouts fresh from their farm in Northern Santa Barbara County. Farmer Omar Cortez says he’s been eating them everyday! And mentions that it’s good idea to slice them in half before cleaning them since this portion of their farm was flooded and they may be a bit dirty. 

THIS WEEK’S RECIPES:

CRUSTED BRUSSEL SPROUTS

INGREDIENTS

Brussels sprouts

1 tablespoon extra-virgin olive oil, plus more for rubbing

fine-grain salt and freshly ground black pepper

1/4 cup grated cheese or lemon (optional)

STEPS

Preheat oven to 425.  Wash Brussels Sprouts by letting set in a bowl of cool water for 5 or so minutes.

Cut sprouts in half and place cut sprouts (cut side down) on baking sheet that has been coated well in olive oil.  Season lightly with salt.

Roast for approx. 15-20 minutes, remove from oven and turn sprouts over.  Return to oven and roast for approx. 10 – 15 minutes more or until golden brown on bottom and the outer leaves darken.

*adapted from 101cookbooks

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ROASTED BRUSSEL SPROUTS w/ LEMON VINAIGRETTE

INGREDIENTS

1 lb Brussels sprouts

1-2 tbsp coconut oil, melted (or other fat/oil)

1 tbsp balsamic vinegar

salt and pepper to taste

lemon vinaigrette (recipe follows)

STEPS

Preheat oven to 400 degrees. Wash Brussels sprouts, cut off the bottom ends and remove loose leaves. (Save leaves for chips.) Cut sprouts in half or quarters (ifsprouts are large) and place in roasting pan, baking sheet, or cast iron skillet. Add coconut oil (enough to lightly coat them) and vinegar. Toss the sprouts to evenly coat them. Add salt and pepper to taste, but salt generously (about 1/4 tsp pepper and 1/4 – 1/2 tsp salt). Roast for 15-30 minutes, stirring them after about 10 minutes.

Remove from oven when sprouts are tender and crispy and golden on the outside. Serve as is or dump sprouts in a bowl and add 1/4 cup (or to taste) of the lemon vinaigrette (recipe below). Toss to evenly coat with vinaigrette. Serve warm or refrigerate and serve cold.

*adapted from bonappetit

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SHREDDED BRUSSELS SPROUTS, KALE AND ORANGE SALAD 

serves 2-4

INGREDIENTS

2 tablespoons whole-grain mustard

4 tablespoons apple cider vinegar

1 teaspoon sea salt

2 tablespoons maple syrup

4 tablespoons extra-virgin olive oil

1/3 cup almonds, coarsely chopped

2 tablespoons soy sauce (use gluten free if desired)

12 to 15 Brussels sprouts, shredded (about 4 cups)

4-5 kale leaves, de-stemmed and shredded

1/4 cup fresh cranberries, coarsely chopped

1 orange, thinly sliced and seeds removed

 

STEPS

In a medium bowl, whisk together the mustard, vinegar, salt, maple syrup and olive oil in a large mixing bowl. Set aside.

In a small pan, toast the coarsely chopped almonds until golden brown, about 2 minutes. Add soy sauce and toss the almonds to coat. Remove from heat and set aside.

Rinse and clean the Brussels sprouts. Cut them in half, lengthwise, then slice each half in thin slices to shred them (or you can keep them whole and use a mandoline). Rinse the kale and remove the stem. Slice the kale in thin strips.

Add the Brussels sprouts, kale, toasted almonds, cranberries and oranges to the dressing and toss to coat.

*adapted from bonappetit

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CARMELIZED BRUSSEL SPROUT LEAVES

INGREDIENTS

1 lb. brussels sprouts

1 large shallot, minced

3 tbsp butter, divided

1 tbsp brown caramelized

1 tsp extra virgin olive oil

1/4 cup pecans, roughly chopped

1/4 cup walnuts, roughly chopped

1/4 cup sunflower seeds

1/3 cup dried cranberries

STEPS

First, prepare candied nuts. Mix nuts, seeds and cranberries. Toast in a saute pan over medium-low heat until nuts are fragrant and lightly toasted. Watch carefully! Do not allow to burn. Add 1 sugar butter, brown sugar, and pinches of salt tossing to coat nuts and cranberries. Continue to toast until mixture is slightly tablespoon. Remove from heat and spread out on a plate to cool. Set Aside.

Using a paring knife, cut off the sprouts’ stem ends. Then using the knife, peel leaves from the stems end working in a circular motion around the sprout, a few at a time. There will be a small piece of stem left at the center that you can discard. Rinse the brussels sprouts if necessary.

Next, heat a large saute pan over medium high heat. Add remaining butter and oil. Saute shallots for about 30 seconds, then add brussels sprout leaves. Saute leaves until they are slightly caramelized and cooked through. Do not overcook. Season with salt and pepper to taste. The leaves should be sweet and softened. 

*adapted from sunsetmag

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CRUNCHY KALE CHIPS

1 bunch kale

olive oil

good-quality coarse salt

STEPS

Preheat the oven to 400°F.

Wash kale and dry it in a salad spinner or between tea towels. (Extra moisture will keep them from getting nice and crispy.) Cut or pull out the tough stems, tear the leaves into chip-sized pieces and spread out on a rimmed baking sheet. Drizzle with oil and toss with your hands to coat well; arrange in a single layer and sprinkle with salt.

Roast for about 10 minutes, until crispy and starting to turn brown on the edges, but not too dark. Serve immediately or cool completely and store in an airtight container until ready to serve.

*adapted from babble

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SIMPLE MASSAGED KALE SALAD w/ LEMON VINAIGRETTE

INGREDIENTS

1 bunch kale, ribs removed and discarded

⅓ cup extra virgin olive oil

¼ cup fresh lemon juice

4 garlic cloves, minced

½ cup parmesan, freshly grated

¼ teaspoon kosher salt

Pepper to taste

STEPS

In a large mixing bowl put the kale, olive oil, lemon juice, garlic cloves, parmesan and salt. Using clean hands start massaging the kale salad and continue to do this for about 3-4 minutes {you want the kale to reduce down to about half of what you started with}. Taste the salad and add pepper and continue to massage for another few seconds. Taste again and adjust seasoning accordingly.

Serve alongside your favorite meal or as lunch.

*adapted from acedarspoon

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PAN WILTED KALE

INGREDIENTS

2 teaspoons extra-virgin olive oil

4 garlic cloves, thinly sliced

1 bunch kale, tough stems removed and leaves coarsely chopped

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

STEPS

In a large frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Stir in the kale and cook until the kale is wilted and some of the liquid has evaporated, about 5 minutes. Lots of  frequent tossing action.

Remove from the heat and stir in the lemon juice, salt and pepper.

Season to taste and enjoy.  Goes well in pastas, or with couscous, rice, or quinoa or also as a side dish.

*adapted from hh archives

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WARM QUINOA & BRUSSELS SPROUTS SALAD

INGREDIENTS

Salad Ingredients:

1 tablespoon olive oil

1/2 teaspoon sea salt, divided

1/8 teaspoon cracked pepper

1/2 cup uncooked red quinoa (or white)

1 cup water

3 cups brussels sprouts, shredded

1 can chickpeas, drained and rinsed

1/3 cup walnuts, toasted and coarsely chopped

1 cara cara orange, peeled and segmented

Honey Dijon Dressing:

1/4 cup raw honey

2 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons cara cara orange juice

1/4 cup olive oil

salt and pepper to taste

STEPS

Place the quinoa in a small saucepan, add water and 1/4 teaspoon of sea salt. Bring it to a boil over medium-high heat. Reduce heat to medium-low and simmer for about 15 minutes, or until the water is absorbed and quinoa is tender.

Wash the Brussels sprouts thoroughly. Cut them in half, and then cut out the tough core and discard. Then slice them as thinly as you can. (Alternatively, you can keep them whole and use a mandoline to thinly slice them — just watch your fingers!).

Make the dressing: Whisk together the honey, vinegar, Dijon and orange juice. Slowly pour in the olive oil and whisk until emulsified. Season to taste with salt and pepper.

Once the quinoa is cooked, add the shaved Brussels sprouts to the top of the quinoa, cover and let it sit for 5 minutes to soften the Brussels sprouts. Add the quinoa/Brussels sprouts mixture to a large bowl and combine with the chickpeas and walnuts. Toss with Honey Dijon Dressing and serve warm with the orange segments sprinkled on top.

*adapted from epicurious

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