March 1, 2017

We hope the week is treating you right, happy March! There’s a great selection of produce headed for your kitchen this week….everything in your bins picked within 150 miles of your doorstep and fresh as can be. It’s been a nice and (relatively) dry week for the farmers….Jacob Grant of Roots Farm says his fields are surprisingly dry and workable considering that just 10 days ago, his farm received a woppin’ 6 inches of rain. Luckily the storm that he thought was going to come on Sunday didn’t amount to much. “Still a little wet out there, but dry enough to get some tractor work done and plant some new crops.” He’s excited for the sunny 70 degree forecast for the end of the week. Hard to believe the official start of Spring is just 3 weeks away. Enjoy!

We just picked up a fresh batch of dark-roasted coffee for the month of March…still time to let us know if you would like us to include a bag or two for this week! Click HERE for more info.

As always, thanks again for leaving out your flattened “empties” to collect and reuse.

All the best,

Ben & the HH Team


Just harvested & in this week’s bins:

*MINNEOLA TANGELOS  (Somers Ranch, pesticide-free, Santa Paula)

*KIWI  (Mallard Lake Ranch, pesticide-free, Nipomo)

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

*HASS AVOCADOS   (Cesar Gomez, pesticide-free, Goleta)

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

*RED CHARD  (Givens Farm, Organic, Goleta)

*ROMAINE LETTUCE   (Roots Farm, Organic, Los Olivos)

*HEIRLOOM GARLIC   (Milliken Family Farms, pesticide-free, Goleta)

We appreciate your continued feedback to help us evolve to service you better.  Feel free to forward this email to your friends.  Thanks!

This Week’s Tips:

*Everything can go directly in the fridge, except your avocados.  Those you can leave on the kitchen counter to ripen.  They are just picked to day, so may need up to a week before they are ready. To speed up ripening, put in a brown bag with a piece of apple. Good idea to give the chard and lettuce a quick rinse before placing in refrigerator. 

*TANGELOS!  —-> CAREFUL! These guys are JUICY! Also called “HONEYBELLS”. Known for their bright, almost fluorescent color, and supreme juiciness, these TANGELOS from Somers Ranch in Santa Paula offer a perfect balance of sweet and tart flavor. Great peel-a-bility, loose-skin, easily identified with it’s “nipple” at the stem. Season is short on these so enjoy while you can!

*KIWI TIME —> PEAK SWEETNESS,  straight from Mallard Lake Ranch here on the Central Coast. A true family run operation, Bob and Kirsten Criswell farm about 10 acres of kiwi which was planted by Bob’s father in 1978. Cut in half and eat with a spoon, or eat the whole thing like an apple, skin included. Kiwis contain twice the vitamin C as an orange, and as much potassium as a banana, plus plenty of fiber.



This Week’s Recipes:



2 heads broccoli, separated into florets

2 teaspoons extra-virgin olive oil

1 clove garlic, minced

1/2 teaspoon lemon juice

salt & pepper to taste


Preheat the oven to 400 degrees.

In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.

Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

*adapted from saveur




1 1/2 pounds broccoli, cut into florets of even size

3-4 Tbsp olive oil

Juice from half a lemon, about 1 Tbsp

Kosher salt

2-3 garlic cloves, minced

Freshly ground black pepper

1/4 cup grated Parmesan cheese, or to taste

The measurements are just a guideline….add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.


Preheat oven to 425°

Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.

Roast for 16-20 minutes: Roast at 425°Ffor 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned.

Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper and serve.

*adapted from hharchives



In an otherwise traditional tzatziki, Swiss chard stands in for cucumber, adding a wealth of nutrients; whole-wheat pita wedges bring fiber to the hors d’oeuvre.


1 bunch red Swiss chard, stemmed and finely chopped

1 garlic clove

1/4 teaspoon coarse salt

1 cup low-fat Greek yogurt

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

1/8 teaspoon cayenne pepper

2 whole-wheat pitas, cut into wedges and toasted


Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.

Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges.

*adapted from bonappetit




1 bunch chard, preferably red, ends trimmed

2 tablespoons Japanese soy sauce

1 tablespoon bonito flakes (optional)


Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes.  You can add soy sauce now and enjoy it hot, OR, Drain, then submerge chard in a bowl of ice water.

When chard is cool, drain again, squeeze out excess liquid, and cut into bite-size pieces. Toss chard with soy sauce, top with bonito flakes, and divide among 2 bowls.

*adapted from marthastewart




2 teaspoons extra-virgin olive oil

4 garlic cloves, thinly sliced

1 bunch chard, 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 chard and cook on high, constantly tossing the greens.

Cook uncovered until the greens are wilted. 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 for meat or fish

*adapted from MayoClinic



I love this tangy and colorful side dish. It’s delicious on top of some grains, alongside fish, or even as a burger topping. Lemon and ginger help boost digestion, and the fiber in the greens is good for your belly.


1 tablespoon olive oil

1 tablespoon finely chopped ginger (or more, can’t have too much)

1 bunch chard, trimmed, washed, and chopped into 1-inch strips

Juice and zest of 1/2 lemon



Add the oil to a medium-hot pan and sauté the ginger for 1 minute. Then add the chard. Keep heat on high and let the chard wilt down before adding the lemon. Sizzling and popping is a good sound to hear. Be active tossing the pan in your hand.  Do a taste test and add a little salt if needed.

Toss together and serve hot.

*adapted from splendidtable



(prep time: 5 min)


1 bunch chard stems removed, rough chopped

2 tablespoons olive oil

2 cloves of garlic, sliced thin

1 Chile de Arbol* or 1/2 teaspoon of red pepper flakes

1/2 teaspoon sea salt

*Chile de Arbol is a dried chile that you can find in most Mexican food sections of your grocery store. It adds great flavor and mild spice. I remove the top stem portion and then just crumble it using my fingers.


*primarily use just the leaves, but a few rogue stems always end up in the mix and add such great texture and crunch to the dish.

1. Prep all of your ingredients and place a large skillet on medium-high heat. Let your skillet sit on the stove and heat up (note: this is the perfect time to pour yourself a glass of wine).

2. Next, add the olive oil to the pan with the chile (or red pepper flakes) and garlic, and cook until fragrant (about 1 minute). Scatter chopped chard leaves on top of hot oil. After about a minute, using tongs, turn the leaves until just wilted. Sprinkle with teaspoon salt. Turn off the heat and continue turning with the tongs. The chard will continue to cook as you turn the leaves. Toss into cooked pasta, serve on the side, with eggs, etc

*adapted from eatdrinkgarden





2 cups garbanzo or preferred bean

1 garlic clove, peeled

1/2 cup extra-virgin olive oil


1 tablespoons extra-virgin olive oil

1 garlic clove, peeled, crushed

3 small bay leaves, preferably fresh

1 onions, sliced

1 bunches Swiss chard, center stems cut out, leaves coarsely torn

1 cups veg/chicken broth


1. GARBANZO BEANS:  Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

2. CHARD:Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

3. Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

*adapted from bonappetit




1 large bunch of kale or chard

2 tablespoons extra-virgin olive oil

fine grain sea salt

5 cloves of garlic, crushed and chopped

1/4 cup Parmesan cheese (opt)

crushed red pepper flakes


1. To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

2. Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan.

3. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

*adapted from 101cookbooks




1 large bunch of  chard

2 large cloves of garlic minced

2 cups of vegetable or chicken broth

1 package pot stickers *traders joe’s, whole foods)

2 teaspoons olive oil

3 teaspoons vegetable oil

toasted sesame seeds


1. Heat the olive oil in a cast iron or non-stick skillet over medium heat. Meanwhile, chop the greens into 1 inch pieces and rinse well in a colander. When the oil shimmers add in the garlic and cook until fragrant, about 30 seconds.  Stir in the greens (with water still clinging to its leaves) and cook until it wilts and turns bright green, about 3 minutes. Divide the greens between two deep soup bowls.

2. Pour the broth into a small sauce pan and bring it to a simmer. Wipe out the skillet, then heat the vegetable oil over medium. Place the pot stickers into the skillet, flat side down and cook, turning occasionally until they are evenly browned, about 8 minutes total. Divide the dumplings between the bowls and pour one cup of broth into each bowl. Serve immediately.

*adapted fromdigginfood


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