April 25, 2017
Howdy Folks,
We hope your spring season is off to a wonderful start! We’ve got a colorful round of healthy fruits and veggies for your kitchens this week, along with lots of recipes & fun flavor combinations. The fields have been loving the beautiful sunny days, be on the lookout for tomatoes, basils & summer squash soon. Hot inland temperatures over the weekend have the stone-fruit orchards thriving and just about ready to produce those sweet summer fruits. Quickly approaching our favorite time of year for local agriculture…have a great week!

AMGEN’ers—> see you tomorrow at the Wellness Walk…we’ll be there from 11:30-1:30pm with pixie tangerines, strawberries and heaps of spring veggies. We’ll be there for the next 5 Wednesdays for a weekly on-campus farmers’ market, so mark your calendars! Hats off to the Wellness Team & Chefs for their commitment to providing you the local goods. Bring your own bag a get a free tangerine!

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

Thanks,

Ben & the HH Team

Just Harvested & In This Week’s Bins:

*Camarosa Strawberries (Frecker Farms, Organic, Carpinteria)*Ojai Pixie Tangerines  (Ojai Pixie Grower’s Assoc./HSB, Ojai)

*Meyer Lemons  (Coke Farm, Organic, San Juan Bautista)

*Baby Gold Potatoes (Top Brass, Organic, CA)

*Leeks  (Roots Organic Farm, Organic, Los Olivos)

*Rainbow Chard   (Frecker Farms, Organic, Carpinteria)

*Big Gem Romaine (Roots Organic Farm, Organic, Los Olivos)

*Thyme  (Earthtrine Farm, Organic, Ojai)

SWEET, PETITE & GREAT TO EAT! Seedless and a tad smaller in size, these gems are packed with juiciness and classic tangerine flavor. YUMMY!
CLASSIC PIXIE FLAVOR–>YUM! The Pixie Growers Association is a collaboration of about 50 small-scale citrus growers in the Ojai Valley. Some of the growers harvest from a handful of trees, while others make their living from their Pixie orchards. In all, the Pixie Growers harvest from about 25,000 trees grown in the rocky, mineral rich clay soils of Ojai.

This Week’s Tips:

*Everything can go directly into the fridge…always a good idea to give your lettuce & greens a quick hydrating rinse and wrap in dishtowel before placing in the crisper. Berries are picked for PEAK ripeness, so be sure to enjoy pronto!

*LEEK LESSONS—-> You can use leeks anywhere you would normally use onions…sauteed with vegetables, braised, in soups and in morning (or night) egg scrambles.  For an easy side dish:  chop the light green & white parts and throw in a pan, sauté with olive oil on med-high heat until they are soft, golden brown.  The darker green segment are great for soup stock. The Romans are thought to have introduced leeks to the United Kingdom, where they were able to flourish because they could withstand cold weather. The Welsh regard for leeks can be traced back to a battle that they successfully won against that Saxons in 1620, during which the Welsh soldiers placed leeks in their caps to differentiate themselves from their opponents.

 

*USEFUL 150 SECOND VIDEO TIP….HOW-TO TRIM, CUT & WASH YOUR LEEKS.

*100 IDEAS FOR THOSE LOW-ACID & ULTRA-SWEET MEYER LEMONS!——>HERE!  (This is a great one!)

 

This Week’s Recipes:

SEARED RAINBOW CHARD w/ LEEKS

INGREDIENTS

1 bunch rainbow chard

1 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 large leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices

3/4 teaspoon fine sea salt

STEPS

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.

Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.

Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)

*adapted from gourmet

________

SALTY, HERBED SMASHED  POTATOES

INGREDIENTS

1.5 lbs  potatoes

kosher salt

ground black pepper

olive oil

miced thyme

STEPS

1. In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.

2. Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around using hand (or paper towel). Line your potatoes up 4 to a row, 3 across, making sure they aren’t too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.

3. Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.

*adapted from sunset

________

ROASTED THYME POTATOES

INGREDIENTS

2 lbs potatoes, thinly sliced

1 tablespoon olive oil

2 garlic cloves, minced

2 tablespoons snipped fresh thyme

1 1⁄4 teaspoons salt

1⁄4 teaspoon pepper

STEPS

Place the sliced potatoes in a baking pan coated with a little olive oil.

Drizzle with oil, sprinkle with garlic, thyme, salt and pepper.

Bake, uncovered at 425 degrees for 30 to 35 minutes or until golden brown.

*adapted from bonappetit

________

POTATO & LEEK ANY-TIME-OF-DAY SCRAMBLE

INGREDIENTS

4  potatoes, unpeeled

1 small onionleek olive oil

1 Tablespoon butter

salt and pepper, to taste

2-4 eggs

STEPS

Par-boil whole potatoes in salted water for 10 minutes.  Drain potatoes and slice.  In a sauté pan, heat oil and butter over medium-high heat.  Add sliced potatoes and onions and season with desired amount of salt and pepper.  Sauté until potatoes and onions are tender, about 10-15 minutes.  Then scramble in the egss until done. *adapted from producehacks

________

POTATO LEEK SOUP

*HEALTH BOOST—>mince up your chard and mix into soup right before serving

INGREDIENTS

1 large leek (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)

2-3  potatoes (about 18 ounces total), diced

1 tablespoons butter

3.5 chicken stock or canned low-salt broth

salt and pep to taste

STEPS

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes.

Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. Bring soup to simmer. Ladle into bowls.

*adapted from: BonAppétit

________

POTATO LEEK SOUP

(vegan, gluten-free, dairy-free) ***mince up your chard and mix-it into soup right before serving, so good!

INGREDIENTS

A dash of olive oil

2 leeks, washed, dark green section trimmed, sliced

6 medium gold potatoes, peeled, cut up

Sea salt and pepper, to taste

2 cups plain non-dairy milk of choice, the creamier the better

For slow cooker-

Drizzle a scant amount of olive oil into the crock. Add the leeks. Stir. Add the potatoes. Season with sea salt and pepper, to taste. Cover with just enough fresh water to reach the top of the potatoes. Cover and cook on High for several hours until the spuds are fork tender. Maybe 5 hours or so.

For stove-top-

Drizzle a bit of olive oil into a soup pot and heat over medium heat. Add the leeks, toss in a little salt and stir. Cook for 15 minutes, till softened. Add the cut up potatoes. Season with sea salt and pepper, to taste. Carefully add enough water to just cover the spuds. Cover and bring to a simmer. When soup is simmering, lower heat and continue to simmer until potatoes are tender- roughly 40 to 45 minutes.

When the potatoes are fall apart tender, blend the soup with an immersion blender till smooth. (Or puree in batches in a blender or Vita-Mix- be careful to cover tightly!)

Stir in the non-dairy milk and return to heat, gently heating and stirring. Taste test for seasoning adjustments.

*adapted from vegankitchenunited

__________

FISH IN PARCHMENT w/ POTATO, LEMON & LEEKS

INGREDIENTS: (serves 2)

2, 4 oz. filets of your favorite fish

1-2 leeks, thinly sliced (1/2 cup)

1 small potato, sliced into 1⁄4” pieces

2 tbsp. olive oil

2 tbsp. lemon juice

kosher salt & pepper to taste

STEPS

To prepare potatoes:

-Preheat oven to 400° F.

-Using a mandolintip2 or knife, slice the potato into 1⁄4” pieces.tip3 -Lightly coat with 1⁄2 tbsp. of olive oil and season with salt and pepper. -Place on sheet tray and roast for 20 minutes.

-Remove and reserve.

To prepare leeks:

-Using the white part of the leek only, cut lengthwise. Place the flat, inner part on the cutting board and thinly slice (about 1/8” thick).

-In a small sauté pan on medium-high, heat 1 1⁄2 tbsp. of olive oil and add the leeks.

-Lightly season with salt and pepper and sweat for a minute, until edges are golden.

-Remove and reserve. To finish:

-Cut two pieces of parchment paper and aluminum foil into rectangles (mine were 15”x9”).tip4

-Divide ingredients in half.

-Making two separate envelopes, place each piece of parchment on the foil and create a bed with the potatoes. -Stack the broccolini and then the cod.

-Lightly season with salt and pepper.

-Top cod with the sautéed leeks and drizzle 1 tbsp. of lemon juice on each fish.

-Fold parchment in thirds over fishtip5 then fold foil over to completely seal, leaving no openings.tip6

-Bake at 400° F for 20 minutes.

My tips:

1. I used cod because it was the seafood shop’s freshest delivery- any flaky white fish will do.

2. A mandolin allows for even slicing. If you use a knife, be careful since the potato will be wobbly!

3. Pre-roasting the potatoes ensures that they won’t be raw when the fish is ready. Alternatively, you can use very thin slices of potatoes to avoid pre-cooking.

4. The parchment and foil should be large enough to stack all ingredients and create an “envelope”.

5. Use the parchment as a barrier between the ingredients and foil. This prevents the food from taking on a metallic taste. 6. Sealing each packet tightly allows the fish to steam itself and helps lock in flavors.

*adapted by chefjamielevine.

________

SMASHED POTATOES w SAUTÉED LEEKS

INGREDIENTS

1 1/2 lbs. potatoes, cut into 1-inch pieces

1-2  leeks, rinsed thoroughly and thinly sliced

1 tbsp. olive oil

1/3 c. milk, soy or moo

salt + pepper to taste

STEPS

In a medium saucepan, cover potatoes with water. Bring to a boil and then reduce heat to low; simmer for 15 minutes or until easily pierced with fork.

While potatoes are cooking, heat oil in a medium skillet over medium-low heat. Add leeks and sauté until softened and just beginning to brown, about 10 minutes.

Combine potatoes and soymilk in a large bowl. Using a potato masher, mash until potatoes reach desired consistency (I like mine chunky!). Stir in leeks and season with salt and pepper.

*adapted from typeahouse

________

CHARD + LEEK FRITTATA // Serves 4

1 leek, halved and cleaned

1 small bunch swiss chard, stem and ribs removed (or 5 cups chopped dark leafy green of choice)

2 Tbsp. extra virgin olive oil

6 eggs

1/4 cup heavy cream or creme fraiche

1/2 tsp. cayenne

1/2 cup feta cheese

sea salt + pepper

potatoes *optional

STEPS

Preheat the oven to 375′. Warm 1/2 Tbsp. of the oil in a pan over medium heat. Slice the leek into thin half moons and add it to the pan. Sauté for 5 minutes until well softened.

In a large bowl, whisk the eggs and cream well with the cayenne and generous pinch of salt and pepper. Add the leeks into the bowl.

Warm another 1/2 Tbsp. of the oil and sauté the greens with a small pinch of salt until wilted, about 3 minutes. Allow them cool slightly, releasing the steam pockets. Add the greens to the egg bowl along with half the feta and stir everything to mix.

In an 8″ pan, preferably non-stick, warm the remaining Tbsp. of olive oil over low heat. Add the egg mixture to the pan, sprinkle the top with the remaining feta and cook for about 5 minutes until the edges start to look cooked. Transfer the pan to the oven and cook for about 15 minutes until you jiggle the pan (with a mitt, it’ll be hot) and the center of the frittata is slightly soft. It will set as it cools. Slice the frittata into wedges and serve with warm buttered toast.

Frittata will keep covered in the fridge for a week.

Adapted from sproutedkitchen

________

CHARD, POTATO & LEEK GRATIN

INGREDIENTS

1 bunch Swiss Chard, leaves and stems chopped

2 Leeks, chopped into 1/4 inch rounds

2 cups Yogurt

4 tablespoons Butter

2 Garlic Cloves, minced

2 tablespoons Flour

2 pounds Potatoes, sliced thin

3 tablespoons thyme, chopped

1/3 cup Water

Sea Salt

Freshly Ground Black Pepper

1 1/4 cups Goat Cheese

STEPS

Preheat oven to 400°F.

Spray a 9×13 baking dish with olive oil to coat.

Melt 2 tablespoons butter in a saute pan over medium heat.

Add leeks, cook for about 5 minutes, stirring occasionally. Add chard leaves, cook until they are slightly wilted. Season with salt and pepper then transfer greens to a bowl and set off to the side.

In small saucepan combine yogurt and garlic, bring to a simmer. Cover and proceed to next step.

In a saute pan heat two tablespoons butter over medium heat. Slowly add flour while whisking. Cook for about one minute whisking the entire time. Slowly whisk in yogurt and garlic. Season with salt and pepper and set aside.

Spread a layer of potatoes along the bottom of the greased dish, overlapping as you go. Sprinkle with salt, pepper, and a quarter of the thyme and of the cheese. Distribute a quarter of the greens mixture over the cheese, then pour sauce over.

Repeat with each layer and sprinkle with the last 1/4 of cheese on top.

Add water to dish and put into oven. Bake for about 1 hour, until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

*adapted from food52

________

CRISPY POTATO PANCAKES

INGREDIENTS

2 pounds Gold potatoes

1 medium onion or leek

1 large egg, beaten

Salt and freshly ground pepper to taste

Vegetable oil for frying

STEPS

Rinse the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

Mix the potato and onion with the potato starch. Add the egg, and salt and pepper.

Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

*adapted from bostonjewish

________

SIMPLE MEYER LEMON BARS

INGREDIENTS

1/2 cup Meyer lemon juice

1 cup flour, plus 2 Tbs

1/4 cup confectioners sugar, plus extra for garnish

1/2 cup butter

1 cup sugar

3 eggs, lightly beaten

1/2 tsp baking powder

STEPS

Preheat oven to 350 degrees.

Combine flour, confectioners sugar, cut in butter until mixture resembles coarse crumbs. Press into the bottom on a 9 inch square baking pan.

Bake for 15 minutes.

Combine 2 Tbs flour, granulated sugar, eggs and baking powder. Mix well. Stir in lemon juice. Pour over cookie crust, then bake for 25 minutes. Cool.

Sift confectioners sugar over the top once completely cool and cut into squares.

*adapted from CokeFarm

________

KALE AND CITRUS SPRING SALAD

MAKES 6 SERVINGS

INGREDIENTS

4 large tangerines, peeled and supremed, trimmings reserved

4 tbsp. honey

Salt and pepper, to taste

2 tbsp. olive oil

1 bunch kale, stemmed and torn into bite-sized pieces)

3 tbsp. hulled pumpkin seeds, toasted

2-3 medium red onions or shallot , peeled, thinly sliced, and soaked in cold water for 10 minutes

1 1⁄2 cups ricotta cheese

STEPS

Squeeze juice from orange trimmings into a large mixing bowl to make ¼ cup juice. Add honey, salt and pepper, and whisk in oil. Add kale, pumpkin seeds, shallots, and supremed citrus segments, and toss to coat with the dressing. Season to taste with salt and pepper. Add small dollops of ricotta cheese and very gently toss to combine before serving.

*adapted from saveur

 

KNOW ABOUT OUR TELL-A-FRIEND PROGRAM?

*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, OR2.  you can send a Little HH Bin (a $39 value) to a neighbor, friend, family member or food bank

Order Online Today!

Facebook

Twitter

Website

Instagram

Copyright © 2017 HelloHarvest Inc, All rights reserved.You’re on this list because you are interested in the fresh stuff!

unsubscribe from this list    update subscription preferences

 

« »