March 29, 2017
Howdy Folks!

With March coming to an end we have some ultra-colorful & nutrient-packed produce for your kitchens this week. Farmers are antsy for the perfect weather and optimal growing conditions forecasted for the rest of the week…should really kick-start their Spring season crops! Safe travels to all you Spring Breakers out there. 

Friendly reminder to leave out your “empties” for us to collect and reuse.

Have a great week,

Ben & the HH Team

Just Harvested & In This Week’s Bins:
*Camarosa Strawberries  (Frecker Farms, Organic, Carpinteria)

*Cara Cara Oranges  (Galpin Family Farms, pesticide-free, Reedley)

*Eureka Lemons   (Sweet Shade Farm, pesticide-free, Santa Barbara)

*Rainbow Carrots  (Sunrise Organic Farm, Organic, Lompoc)

*Red Oak Lettuce   (Roots Organic Farm, Organic, Los Olivos)

*Jewel Sweet Potatoes   (Morning Glory Farms, Organic, Livingston)

*Purple Italian Spineless Artichokes  (Roots Organic Farm, Organic, Los Olivos)

We’ve been eagerly awaiting strawberries from Alex Frecker, and this week they’ve arrived! Alex has begun picking his biggest strawberry crop in his career at his Casitas Pass farm. He planted 55,000 plants in weekly succession on 2 of his 40 acres of certified organic land.  If all goes according to plan, he’ll have high production on these thru June…and if it really stays dry possibly through the end of the year. 
Nothing says Spring like these heirloom Artichokes from Jacob Grant of Roots Farm in Los Olivos. Beautiful in color, deep in flavor and no spines for easy handling & prep. Don’t forget to eat the stalks as well, you can spoon them out similar to eating marrow:)  *photo: JacobGrant

This Week’s Tips:

*Everything can go directly into the fridge. Good idea to remove the tops from the carrots so the greens don’t pull the moisture from the roots, and give the red oak lettuce a quick hydrating rinse and wrap in dishtowel before placing in the crisper. 

*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, flowers & cherry. Great for vinaigrettes or cut into wedges for as a snack. Yum!



*DID YOU KNOW? In the United States, California provides nearly 100% of the U.S. crop, with Castroville being “The Artichoke Center of the World”. In 1947 Marilyn Monroe, then still going by her given name Norma Jean, was crowned Castroville’s first Artichoke Queen.

This Week’s Recipes:




lemon juice

melted butter



Bring about 1/2 inch water to a boil in a pan deep enough to hold the artichoke(s) standing up.

Add a teaspoon or two of salt (the artichoke will just be sitting it in, not submerged).

Set artichokes in the salted boiling water, cover the pan, reduce heat to maintain a steady simmer, and cook 20 minutes.

Check for done-ness – pull a leaf from close to the center of the leaves. If the leaf comes out easily, the artichokes are done; if there is resistance, continue cooking, checking for done-ness every 5 minutes. Depending on artichoke size, this can take a total of 40 minutes.

Add lemon juice to melted butter for an easy, delicious dip.

*adapted from smittenkitchen





¼  cup balsamic vinegar

¼  cup water

¼ cup soy sauce

1   T minced garlic

¼  cup olive oil


Boil or steam artichoke until bottom pierces easily, or a petal pulls off easily. (careful not to overcook)

Drain and ool. Cut artichoke in half lengthwise and any purple tipped petals.

Mix remaining ingredients in a large plastic bag. Place artichoke in the bag and coat all sides. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.

Drain artichoke. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turnartichokes over and drizzle some of the remaining marinade over the artichoke. Grill until petal tips are lightly charred, 3 to 4 minutes more.  Serve hot or room temperature

*adapted from cookingforengineers


“40 at 400” SWEET POTATOES


1 lb sweet potatoes

2 Tablespoons olive oil

generous amount of salt


Preheat oven to 400 degrees.

Wash potatoes, leaving them uncut w/ skins on

Drizzle potatoes with olive oil

Cook in the oven for 40 minutes

Salt to taste

*adapted from chrismillikenfamilyfarms




1.5  lbs sweet potatoes

1 Tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper or nutmeg (optional)


Pre-heat oven to four hundred degrees.  Slice potatoes into 1/4 inch julienne strips, pop into a big bowl and drizzle with extra virgin olive oil, shake lightly to cover potatoes evenly.

Distribute in a single layer on prepared baking sheet. Bake fifteen minutes, mix gently, turning strips over.

Bake five to ten minutes more or right up until nicely browned. Season hotpotatoes together with salt, pepper.



*Our TAF program has been a great way for our members to benefit and help spread the HH word. Refer a friend who signs up for regular ongoing service and HH will either:
      1.  give you a $25 credit towards your next delivery, OR

2.  you can send a Little HH Bin (a $39 value) to a neighbor, friend, family member or food bank

Order Online Today!





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