March 7, 2017

Greetings!We’ve wrangled a colorful & ultra-nutritious load this week, straight from our network of dedicated and skilled farmers. Hard to believe that Daylight Savings is coming this weekend…the Spring season will be here before we know it!

Amgen’ers—> 2 farmer’s markets this week for the Wellness Walks. Wed & Thurs 11:30-1:00pm. Come say hello, we’ll have plenty of seasonal goods!

Have a great week,

Ben & the HH Team

JUST HARVESTED & IN THIS WEEK’S BINS:
TRI-COLOR BEETS   (Roots Organic Farm, Organic, Los Olivos)BABY BLOOMSDALE SPINACH   (Alcantar Organics, Organic, Carpinteria)

FENNEL, bulb   (Roots Organic Farm, Organic, Los Olivos)

CELERY   (Alcantar Organics, Organic, Carpinteria)

NAVEL ORANGES   (Galpin Family Farms, pesticide-free, Reedley)

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

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

CHERIMOYA   (Rancho Santa Cecilia, pesticide-free, Carpinteria)

*CHERIMOYA TIME! —> Mark Twain called cherimoyas “deliciousness itself” and proclaimed them as “the most delicious fruit known to men.” They are an aromatic tropical fruit with custardy tastes of pineapple, mango, banana, papaya or bubblegum. A taste of the tropics grown just up the 101 in Carpinteria! Neither the black seeds nor the skin are edible. Ripe when they yield to gentle pressure, just like an avocado or a peach (these should take at least a few days). Easy to eat by slicing in half, from top to bottom and eating with a spoon.
For Anthony Galpin’s family orchards, Winter means citrus and Summer means stone fruit. While his citrus season is now in full swing, Anthony’s stone fruit trees are starting to waken up and bloom, getting pollinated to start growing that incredible summer fruit that we’ve come to love over the years. With a great rainy winter, Anthony’s hopeful for a nice summer yield, with first stone fruits on track for early May.  *photo: Anthony Galpin

THIS WEEK’S TIPS: 

*Everything can go directly in the fridge. Good idea to hydrate your lettuce with a little water before placing in crisper.

 

*CHOW DOWN ON A TON OF BEET RECIPES: HERE

 

*HANDY FENNEL PREP VIDEO TIP: CLICK HERE  

 

*FUN FENNEL FACTS: The ancient plant was used as a snake-bite remedy, an evil spirit deterrent hung above doors during medieval times, as well as a source of preoccupation during lengthy sermons, as attendees would often chew on fennel seeds to prevent stomach growling. This versatile bulb is packed with antioxidants, is an anti-inflammatory and helps support immunity and offers a wide-wide array of health advantages because of it’s density of less common vitamins and minerals. You can use the fronds chopped into salads, used as garnishes, great for cooking fish in tinfoil, and for making salad dressings and stocks. Don’t forget that citrus & fennel combo!

*POPEYE’S EYE-POPING SPINACH—>  Tender a flavorful load from Alcantar Organics in Carpinteria. Try it raw in salads, sauteed, steamed, wilted, in soups, in pastas, in egg scrambles or in sandwiches. 142 tasty spinach IDEAS HERE

*PACK SOME PEANUT BUTTER & CELERY STICKS FOR LUNCH!

THIS WEEK’S RECIPES:SIMPLE ROASTED BEETS

INGREDIENTS:

3 medium beets, trimmed, leaving 1/2 inch of stems attached

2 tablespoons extra-virgin olive oil

1 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

STEPS:

Arrange oven rack in middle position and preheat oven to 400°F.

In large bowl, gently toss beets with 1 tablespoon oil and 1 teaspoons salt. Wrap each beet individually in aluminum foil and place on large rimmed baking sheet. Roast until tender, about 60 min. Cool to warm in foil, about 20 minutes.

When beets are cool enough to handle, unwrap and peel, discarding stems and root ends. Cut beets into quarters and transfer to large bowl. Add, pepper and remaining olive oil and sea salt (a little orange juice is good too!). Gently toss to combine. Serve warm or at room temperature.

*adapted from 101cookbooks

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CLASSIC CITRUS & FENNEL SALAD

INGREDIENTS

fennel bulb, cut into thin slices

1-2 navels, peeled and cut into thin slices

1 red onion, chopped

celery chopped into small c’s

 

DRESSING

3 tablespoons olive oil

2 tablespoons white wine vinegar

lemon zest

2 teaspoons sesame seeds

pinch of salt and ground pepper

1 1/2 tablespoons honey

 

STEPS

Mix all the ingredients for the dressing in a bowl and stir well

Pour the dressing over the salad

*garnish with choppe fennel fronds

*blue cheese is a great addition to this salad

*adapted from sunsetmagazine

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SLOW ROASTED FENNEL & CITRUS

INGREDIENTS

fennel bulbs (the thick base of stalk), stalk cut off, bulb halved lengthwise, then cut lengthwise in 1-inch thick pieces

olive oil

balsamic vinegar or orange juice

STEPS

Preheat oven to 400°F.

Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with aluminum foil.

Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.

*adapted from saveur

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SALMON w/ FENNEL & LEMON ATOP SPINACH

INGREDIENTS

1 fennel bulb, sliced paper thin

4 6-ounce portions of fresh salmon fillets

Kosher salt

Freshly ground black pepper

Lemon juice

12 very thin slices of whole lemon

Several sprigs of fresh fennel fronds

2 Tbsp butter

4 12×18-inch pieces of parchment paper (aluminum foil if you don’t have parchment)

Fresh spinach

STEPS

Preheat oven to 350°F (175°C).

salmon-fennel-parchment-1salmon-fennel-parchment-2.jpg

Lay down a square of parchment paper on a flat surface. Fold the parchment in half to create a crease, then open it up again. Place several slices of fennel bulb below the crease of the parchment paper in a mound, and sprinkle with salt. Place one fillet of salmon on top of the fennel bulb slices. Squeeze fresh lemon juice over the salmon (anywhere from a teaspoon to a tablespoon, or to taste). Sprinkle the salmon generously with salt and pepper. Lay sprigs of fennel fronds over the salmon. Lay 3 thin slices of lemon over the fennel fronds and salmon (more if you want). Or you could put the lemon sliced down first and top with the fronds, your choice. I think the slices on top look better. Dot the top with butter.

Fold the parchment over the salmon and secure close. There are several way that you can accomplish this. One easy and particularly attractive way is to fold a corner near the folded edge of the parchment paper into a triangle. Then about halfway down that triangle, fold another triangle over the previous triangle.  Working down and around the parchment edges, you can create folds all around the edges. When you come to the last folded edge, tuck the corner under the parchment.

You may find it easier to wrap a large (multi serving) fillet in the following way. Arrange the fillet so that its long side is facing you, and the two shorter ends are to the left and right. Then lift up the parchment edges closest to you, and furthest from you, bring them together, and fold them over a few times.  Then tuck the left and right edges under the fillet.

Place on a roasting pan or baking sheet. Bake at 350°F for 20 minutes. Serve immediately. To serve, you can either carefully transfer each salmon fillet and mound of fennel slices to individual plates, or you can serve the salmon in the pouch itself, on a plate. To eat, you can either unwrap the pouch, or cut through the top with a sharp knife to expose the salmon inside or place atop a bed of spinach

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SWEET BEETS & FENNEL

INGREDIENTS

3 medium beets

1 large fennel bulbs

1 tablespoons extra-virgin olive oil

1 tablespoons unsalted butter (1/4 stick)

Salt

Freshly ground black pepper

1 tablespoons whole-grain Dijon mustard

Juice of 1 medium lemon

This salad is easy to make but complex in flavor, as earthy beets and anise-y fennel get coated in a tangy dressing. You can serve this warm or cold—either way it’s sure to be a hit.

STEPS

Place the beets in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the beets are fork tender, about 30 minutes. Drain, then peel under cold running water. Set the beets aside to cool.

Trim any green tops off the fennel and slice the bulbs in half lengthwise. Remove the core from each half and slice the bulbs lengthwise in 1/4-inch-thick strips.

Return the large pot to the stove, add the olive oil and butter, and heat over medium heat. When the butter foams, add the fennel, season well with salt and pepper, and cook, stirring occasionally, until just tender, about 5 minutes.

Add the mustard, and lemon juice and bring to a simmer. Meanwhile, slice the peeled beets into 1/4-inch-thick rounds. Add the beets to the pot and cook until warmed through, about 5 minutes more. Stir in the herbs, taste, and adjust the seasoning as desired.

*adapted from chowhound

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SPINACH & BEET SALAD

INGREDIENTS

4 medium beets, greens removed

2 tablespoons red wine vinegar, divided

1⁄3 cup onion, diced

1⁄4 cup plain nonfat yogurt

1 tablespoon pure honey

STEPS

In a large saucepan, simmer beats in 3-inches water and half of the vinegar, covered. Cook until beets are tender and can be pierced with a paring knife, about 40 minutes. Uncover and cool beets in the cooking liquid, about 20 minutes. Peel and cut beets into 1/2-inch pieces.

In a bowl, mix the remaining ingredients and toss with the beets. Set aside for 30 minutes to marinate before serving and place atop a bed of spinach

*adapted from 101cookbooks

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SIMPLEST STEAMED SPINACH

INGREDIENTS

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

STEPS

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.

Enjoy as you choose: w/. salt and pepper, a little vinegar,  chopped oregano, lemon, soy sauce, etc.

*adapted from sunsetmagazine

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SPINACH AND CELERY SALAD WITH LEMON VINAIGRETTE

INGREDIENTS

4 large celery stalks, very thinly sliced on diagonal

6 ounces baby spinach leaves (about 10 cups loosely packed)

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

Crumbled Asiago, Parmesean or Pecorino Cheese

STEPS

Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.

*adapted from bonappetit

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SPICY SAUTEED SPINACH

INGREDIENTS

2 tablespoons clarified butter or vegetable oil

2 garlic cloves, finely chopped

1/2 teaspoons crushed red pepper flakes

2 tsp yellow mustard seeds

1 onion, coarsely chopped

1 bunches flat-leaf spinach, stemmed, very coarsely chopped

Kosher salt, freshly ground pepper

STEPS

Heat first ingredient in a large skillet over medium-high heat. Add onions, chile and garlic. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute.

Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

*adapted from sunsetmagazine

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TUNA SALAD w.  CELERY

(side salad or sandwich)

INGREDIENTS

2 teaspoons poppy seeds

3 tablespoons rice vinegar

1 tablespoon sugar

2 tablespoons extra-virgin olive oil

3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved

2 cans (5 ounces each) solid white tuna in water, drained and flaked

Coarse salt and ground pepper

STEPS

In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.

Cook’s Note

Refrigerate, covered, up to 1 day

*adapted from marthastewart

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CHILLED BEET & GINGER SOUP

INGREDIENTS

1 bunch beets, trimmed and scrubbed

1 15 oz can lite coconut milk

3 tablespoons fresh lime juice

1/2 teaspoon salt

2 teaspoons olive oil

2 cloves garlic, minced

1 tablespoon fresh minced ginger

1 1/2 cups vegetable broth

STEPS

Preheat oven to 350 F. Wrap the scrubbed beets individually in tin foil. Place on a baking sheet and bake for about an hour, turning once about halfway through. Beets are ready when very easily pierced with a steak knife.

Let them cool (still in the tinfoil) for about an hour.  They’ll keep softening as they cool, and that is good! Place in the fridge to cool completely.

Once cool, unwrap the beets, slide off the peel, and place in a blender or food processor. Add the coconut milk, lime juice and salt and puree until relatively smooth.

Preheat a small pan over medium-low heat, and saute the ginger and garlic for no more than a minute, being careful not to burn. Add 1 1/2 cups vegetable broth to deglaze the pan, and turn off the heat.

Transfer the garlic/ginger/veg broth mixture to the food processor, and puree until very smooth and velvetty. Taste for salt and seasonings, and add a tiny bit of agave or maple syrup if you’d like it a tad sweeter.

Place in the fridge (while still in the blender) and chill for at least an hour. It should be cold all the way through. If it’s too thick, add up to another 1/2 cup vegetable broth and blend again.

*adapted from sunsetmag

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BARBABIETOLA:  ROASTED BEET & GOAT CHEESE SALAD

A vibrant salad that is responsible for many newly-converted beet lovers.  An easy and elegant recipe, but make sure to allow enough time to roast beets.

 

INGREDIENTS:

beets

green leaf lettuce

lemon

goat cheese OR feta

olive oil

salt & pepper

 

STEPS:

Preheat oven to 425°F

Roast beets…lightly wrap beets (leave roots & 1 inch of stem on) in a double layer of foil and roast directly on rack until tender, about an hour. Cool to warm in foil package, about 20 minutes. Trim off root, rub off skin.

Make lemon dressing:  whisk ¼ c olive oil w/ 2-3 Tbsp of lemon juice and a grind of pepper & salt.

Drizzle lemon dressing over lettuce, warm beets and crumbled goat cheese and toss lightly

*Roast all your beets in one batch; they keep well for a few days and are great tossed in salads and pasta, or eaten as a snack.

*adapted from hharchives

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SAUTÉED BEET GREENS

INGREDIENTS

1 bunch beet leaves

2 tablespoons olive oil

2 tablespoons chopped garlic

2 teaspoons salt

3/4 teaspoon ground black pepper

Lemon

STEPS

Rinse the greens 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. 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 greens, 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 greens for another minute, stirring with a wooden spoon, until all the greens are wilted. Using a slotted spoon, lift the greens to a serving bowl and top with the butter (optional), a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

*adapted from epicurious

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GARLIC SAUTEED SPINACH

INGREDIENTS

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

STEPS

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.

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.

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.

*adapted from epicurious

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BEET CARPACCIO

INGREDIENTS

2-3 med sized beets, trimmed, scrubbed

3 tablespoons olive oil

1/2 cup very thinly sliced red onion

1/4 cup extra-virgin olive oil

STEPS

Preheat oven to 375°F. Toss beets with oil in roasting pan. Sprinkle with salt. Cover pan with foil. Roast beets until tender, about 50 minutes.

Let beets stand covered at room temperature 20 minutes.

Peel beets. Place in bowl; cover and chill at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Toss onion, oil, in small bowl. Season to taste with salt and pepper.

Thinly slice beets. Arrange beets in concentric circles on plates. Mound leaf lettuce atop center of beets on each. Spoon onion mixture over. Sprinkle with salt and pepper

*adapted from bonappetit

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ROASTED BEET & CHEVRE GRILLED CHEESE

Creamy chèvre (fresh goat cheese) and beets have long been companions in a salad, so why not between two slices of toasty 9-grain bread?

INGREDIENTS

8 (1/8-inch-thick) slices Basic Roasted Beets (see video above)

1/2 teaspoon sherry vinegar

1 tablespoon unsalted butter, softened

2 (1/2-inch-thick, 4-by-5-inch-long) slices 9-grain bread

3 tablespoons chèvre (fresh goat cheese), at room temperature

STEPS

Combine beets and vinegar in a small bowl and season with salt and freshly ground black pepper.

Heat a large frying pan over medium-low heat. Meanwhile, spread butter on 1 side of each slice of bread.

Once the pan is warm, add 1 slice of bread buttered side down, crumble 1/2 the cheese over the bread, and top with roasted beets. Crumble remaining cheese over beets and close the sandwich with the other slice of bread, buttered side up.

Cook until bread is toasted and cheese is melted, about 5 minutes per side

*adapted from chow

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BAKED FENNEL W/ PARMESEAN

INGREDIENTS

1 fennel bulb

1/2 tablespoon softened butter

Coarse salt and ground pepper

1/4 cup grated Parmesan

STEPS

Preheat oven to 450 degrees. Boil fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with softened butter. Season with coarse salt and ground pepper and top with the grated Parmesan. Bake until cheese is golden brown, about 20 minutes.

*adapted from marthastewart

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