May 16, 2017
 
Howdy Folks,
Hope all the Moms had an enjoyable weekend! Lots of new summery items coming off the local fields this week. Cherries and Peaches are in, alongside new fun veggies like Purple Kohlrabi (kol-rah-bee), new crops of Spring Carrots and unique Ruby Streak Mustards. Enjoy, and thanks again for supporting our network of skilled local farmers!

*We’ll have a few extra bins on board the routes this week, so feel free to let us know if we should drop one off for ya!

All the best,
Ben & the HH team

Just Harvested & In This Week’s Bins:
*Brooks Cherries  (Burkdoll Farms, pesticide-free, Visalia)
*Super Lady Yellow Peaches  (Galpin Family Farms, pesticide-free, Reedley)
*Strawberries  (Frecker Farm, Organic, Carpinteria)
*Purple Kohlrabi   (Frecker Farms, Organic, Carpinteria)
*Carrots, w/ tops   (Frecker Farms, Organic, Carpinteria)
*Red Leaf Lettuce   (Frecker Farms, Organic, Carpinteria)
*Ruby Streak Mustard   (Earthtrine Farm, Organic, Ojai)

KNOW ABOUT OUR TELL-A-FRIEND PROGRAM?
 

*Our TAF program has been a great way for our members to benefit and help spread the HeHa 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

 

CHERRIES!  First up are the Brooks variety from Todd Burkdoll, an early season variety with a sweet, intense-red flesh. Over the next six months or so, we can look forward to Todd’s amazing varieties of summer fruits; more cherries, pluots, peaches, nectarines, apricots (hopefully) and grapes. Next up for harvest are his Flavorosa Pluots.

 

Kohlrabi abundance this week at Frecker Farms in Carpinteria. Kohlrabi is a crispy, crunchy alien vegetable that you can prepare in more ways than you can shake a stick at. Try raw in salads, roasted, sautéed or steamed. OR make KOHLRABI FRITTERS: This is a great way to get kids to eat their kohlrabi: Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy. *photo:AlexFrecker

This Week’s Tips:

*Everything can go directly into the fridge. Soft hands with the peaches! Always a good idea to give your lettuce and greens a quick hydrating rinse and wrap in dishtowel before placing in the crisper. Berries and Cherries picked ripe so enjoy pronto.

*GLAZED KOHLRABI SIDE DISH…Peel kohlrabi and slice into 1/4 inch pieces.  Place into a baking dish with 1/2 cup of orange juice, 2 tbsp. of butter, 1 tbsp. of honey, 5 sprigs of thyme and two cloves of garlic, smashed.  Cook for at least 30 minutes in a 400 degree oven.  Kohlrabi is done when fork tender.  Reserve liquid, reduce to a glaze, and toss with cooked kohlrabi (chef Kevin Folan).  Also great shredded raw in salads, slaws, etc…
 

*PEEL & CUT KOHLRABI… HERE.

This Week’s Recipes:
RUBY GREENS, KOHLRABI & CARROTS with GINGER DRESSING
 Make Ahead: The salad dressing can be made and refrigerated a day in advance. Bring it to room temperature and shake to re-emulsify before using.
Servings:
 
INGREDIENTS
1 bunch red frilly greens
2-3 carrots
1 bulb kohlrabi
2 teaspoons white sesame seeds (unhulled, if possible)
One 3/4-ounce piece ginger root
1 clove garlic
1/4 teaspoon plus 1/8 teaspoon fine sea salt
1 1/2 teaspoons apple cider vinegar
1 tablespoon boiled cider (optional)
3 tablespoons extra-virgin olive oil
Cracked black pepper
 
STEPS
Tear the mustard greens into large, bite-size pieces; rinse them in a bowl of cool water, then spin dry. Transfer to a large bowl.
Trim the carrot. Trim and peel the kohlrabi; cut each into matchstick-size strips (julienne) and add to the ruby greens.
Toast the sesame seeds in a small skillet over medium-low heat, shaking the pan occasionally, until the seeds are lightly browned; this should take about 5 minutes. Transfer to a small plate to cool.
Cut the ginger and garlic into small pieces. Use a mortar and pestle to pound the garlic and ginger with 1/8 teaspoon of salt to form a pastelike mixture. Transfer to a bowl.
Alternately, smash the garlic and ginger with the flat side of a knife, then mince.
Add the vinegar, the boiled cider and the remaining 1/4 teaspoon of salt to the bowl, then gradually whisk in the oil to form an emulsified dressing. Pour it over the greens; use your hands to gently toss the salad. Taste, and add salt and/or cracked black pepper as needed.
Divide evenly among individual plates; garnish with the toasted sesame seeds. Serve right away.
*adapted from smittenkitchen
——————————

SIMPLE ROASTED KOHLRABI w/ GARLIC & PARMIGIANA
INGREDIENTS
1 lb fresh kohlrabi, ends trimmed, thick purple skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic
Salt
parmesean cheese
 
STEPS
1. Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.)
2. Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes.
3. Sprinkle with parmesean and return to oven until parm is golden brown
*adapted from HH Archives
——————————

SALT & VINEGAR KOHLRABI CHIPS
INGREDIENTS
1 medium kohlrabi
1/2 cup apple cider vinegar
1 tsp sea salt
 
STEPS
Slice kohlrabi about 1/8 inch thick.
Toss kohlrabi with olive oil and vinegar. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they’re done to a paper-towel-lined plate. Season with salt.
*adapted from bonappetit

—————————— 
ROASTED KOHLRABI
Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)
1 fresh kohlrabi, ends trimmed, thick purple skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic
Salt
Good vinegar

STEPS
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy).

——————————
SPRING FLING POWER SLAW w. HONEY
Feel free to halve or double this salad as your crowd demands.
INGREDIENTS
1 bulb kohlrabi
4 carrots
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon whole grain or Dijon-style mustard
honey
1/2 teaspoon fine sea salt
Freshly ground black pepper to taste
½ bunch Ruby Streak greens

STEPS
Trim and peel the kohlrabi and the carrots. You can use a vegetable peeler on the carrots, but to properly peel kohlrabi, you’ll have better luck with a paring knife: Trim the tops and bottoms of the kohlrabi and set the flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing the thick, tough peel (with this method you’ll easily be able to see where the tender white-ish inside ends and the green or purple peel begins, working around the vegetable until all the peel is removed). Be sure to cut off all of the tough outer peel of the kohlrabi—it’s better to lose a bit of the tender inside that bite into the tough peel later. Set the peeled vegetables aside.
1.  In a salad bowl or large mixing bowl, whisk together the oil, vinegar, mustard, 2-tblspoon honey and salt until well blended. Add pepper, if you like.
2.  Using the large holes on a standing box grater or a mandoline set up for fine julienne, grate, shred or thinly chop the kohlrabis and the carrots into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you’d like.
Serve immediately or know that this salad holds up quite well to be made a few hours ahead of time and kept covered and chilled.
If you’d like to make the salad ahead of time, don’t grate the vegetables directly into the dressing, but into a fine mesh sieve. Let them drain for a few minutes, pressing down on them a bit, then add to the dressing and toss—this will  help keep the dressing from getting watery as it sits. When it comes time to serve any leftovers that sit chilled overnight, use a slotted spoon to lift the salad out of the bowl to leave some of the liquid behind. Serve atop ruby streak greens.
*adapted from mollywatson

 

 

 
 
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