Feb. 7, 2017
Happy Tuesday Folks,

It’s still raining and there’s more on the way! Local fields are soaking it all up…the citrus trees, leafy greens, row crops, root veggies 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 and heavy winds have wreaked 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.

Enjoy the rain,

Ben & the HH Team



Just harvested & in this week’s bins:

*GREEN BUTTER LETTUCE  (Alcantar Organics, Organic, Carpinteria)

*BROCCOLI CROWNS  (Rancho La Familia, Organic, Santa Maria)

*LACINATO KALE   (Alcantar Organics, Organic, Carpinteria)

*JUMBO PURPLE ONIONS  (Rancho La Familia, Organic, Santa Maria)

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

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

*MURCOTT MANDARINS  (Galpin Family Farms, pesticide-free, Reedley)

Tender green butter lettuces and small but vibrant greens from our main man, Mr. Alcantar of Alcantar Organics in Carpinteria. Few are more knowledgeable and kind. photo:martinsundberg
We’re excited to offer the new JOE MOTION COFFEE OF THE MONTH CLUB! Now available as Add-On to your deliveries. CLICK HERE FOR MORE INFO!



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


*RAINY DAY BERRIES:  Chuy’s Berry Farm up in Nipomo continues to provide us with some winter season gems…currently plenty of blueberries and his blackberries are ready soon. Chuy farms in hoop houses so he’s able to control the growing environment which is especially helpful this time of year.

*DINOSAUR aka LACINATO aka TUSCAN aka BLACK KALE…dates back to the early 18th century in Italy and is listed among the plants that Thomas Jefferson had growing in his garden at Monticello. Few foods are as nutrient packed as kale so eat up!  Store dino kale loosely wrapped in plastic in the fridge. When ready to use, be sure to rinse the leaves well.  Dino kale is particularly well suited to braising in a bit of broth. Or, simply blanch it in boiling water, then sauté it in olive oil with garlic and a sprinkle of salt and a squirt of lemon are nice, too.

*ROASTED SWEET ONIONS —> Peel the sweet onions, slice in half and toss them with olive oil to coat them, sprinkle them with salt and roast them in a 375°F oven until browned and tender, about 30 minutes.




2 bunch broccoli, cut into florets

1 jumbo onion, halved and sliced

1 lemon

1 tablespoon olive oil

Salt and Pepper

1/4 cup shredded parmesan


Heat oven to 425 degrees. Coat baking dish with olive oil.

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.

Roast in the oven for about 15-20 minutes until vegetables are tender-crisp.

Remove from oven and sprinkle parmesan over the top.

*adapted fromtheyummylife




1 tablespoon unsalted butter

1 jumbo onion, halved and sliced paper thin

Kosher salt

Freshly ground black pepper


Melt the butter in a large frying pan over medium-low heat until foaming.

Add the onions, and let them cook, stirring rarely, until they are deep golden brown and caramelized, about 45 minutes. Season well with salt and pepper, remove from the pan, and let cool.

*adapted from bonappetit



Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.


1 large head of broccoli, cut into large florets with some stalk attached

2 garlic cloves, 1 finely grated, 1 thinly sliced, divided

1½ teaspoons sambal oelek

1 tablespoon plus ½ cup sherry vinegar or red wine vinegar, divided

¾ cup vegetable oil, divided

1 teaspoon kosher salt, plus more

¼ teaspoon freshly ground black pepper, plus more

2 tablespoon chopped onion, green parts only, thinly sliced, plus more for serving

1 3-inch piece ginger, peeled, cut into 1-inch matchsticks

4 cups chopped Tuscan kale leaves

2 10-ounce packages fresh ramen noodles or two 3-ounce packages dried

toasted sesame seeds (for serving)


Preheat oven to 450°. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20–25 minutes.

Meanwhile, whisk onions, ginger, sliced garlic, 1 tsp. salt, ¼ tsp. pepper, and remaining ½ cup vinegar and ½ cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.

Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with sesame seeds, and more onion.

Adapted from bonappetit



1 bunch kale

olive oil

good-quality coarse salt 


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




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


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





Jumbo onion




Corn flour

Cooking wine

*serve w/ rice


Chop the broccoli into smaller size florets, and wash it.

Briefly boil the broccoli in the water with a bit salt.

Chop red onion and three or four garlic gloves.

Mix 1 teaspoon corn flour with ¼ cup of water.

Sit the wok on medium to strong fire. When the wok starts heating up, add two or three tablespoons of oil.

When the oil is heating up, add in chopped garlic.

Add in prepared broccoli and red onion, and stir fry.

Add 2 teaspoons of cooking wine, and ½ teaspoon of salt

Stir fry for further 3 minutes. Everything should be well mixed in the wok.

*adapted from simplechinese



A hearty, holiday-worthy raw kale salad with chopped  apple, cranberries, toasted pecans and goat cheese, tossed in a zippy honey mustard dressing. It’s both vegetarian and gluten free.



½ cup pecans

1 bunch kale

½ cup dried cranberries (or dried cherries)

1 medium apple

2 ounces soft goat cheese, chilled


3 tablespoons olive oil

1½ tablespoons apple cider vinegar (or white wine vinegar)

1 tablespoon smooth Dijon mustard

1½ teaspoons honey

Sea salt and freshly ground pepper, to taste


Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.

Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.

Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.

In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

*adapted from smittenkitchen




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


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




1 tablespoon extra-virgin olive oil

1 large red onion, halved and sliced

2 medium apples, cut into bite-size pieces

2 teaspoons cider vinegar

1/4 teaspoon fine sea salt

1 bunch kale, stems and tough ribs removed, leaves thinly sliced

1/4 teaspoon ground black pepper


Heat oil in a large skillet with a lid over medium heat. Add onion and cook, stirring occasionally until tender, about 4 minutes. Add apples, vinegar and salt and pepper; cover and cook until apples are just tender, 3 to 4 minutes more. Add kale to the skillet, stir and cook, covered, until kale is tender, about 3 minutes longer.

*adapted fromwholefoodbible

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