July 25, 2017
Happy Tuesday Folks,
Thrilled to share with you the prized PEACOTUM, one of farmer Anthony Galpin’s personal favorites….a 3 three-way cross of a velvety & fuzzy PEACH, a sweet APRICOT and a colorful PLUM. You can taste all three fruit flavors in the Peacotum, YUM!

Have a great week,
The HH Team

Just harvested & in this week’s bins:
*Bella Royal Peacotums   (Galpin Family Farms, Reedley)
*Angelus Yellow Peaches  (Galpin Family Farms, Reedley)
*Blackberries  (Givens Farm, Organic, Goleta)
*Charentais Melons  (Givens Farm, Organic, Goleta)
*Campari Tomatoes (TOV)  (Givens Farm, Organic, Goleta)
*Carrots w. tops  (Givens Farm, Organic, Goleta)
*Green & Gold Zucchini  (Givens Farm, Organic, Goleta)
*Red Romaine Lettuce  (Givens Farm, Organic, Goleta)
                     – (bin contents may change due to harvest availability)
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This Week’s Tips & Notes:

*Everything can go directly into the fridge except for the tomatoes which can stay on your counter-top. Good idea to give the lettuce a quick hydrating rinse and wrap in dishtowel before placing in the crisper. As always, berries are picked for PEAK RIPENESS so enjoy asap!

*CHARENTAIS (shar-en-tay) TIME—> fancy little french melons, “the succulent yet firm flesh is incredibly sweet and gives off highly fragrant aromas of tropical fruit and floral notes. Its delicious flavor and robust scent must be appreciated at its height of maturity as it has a delicate and short shelf-life.” Charentais melons are a good source of beta-carotene, folic acid, potassium, vitamin C and dietary fiber!  TO EAT: Simply halve your melon, spoon out the seeds and add cereal, granola, yogurt or cottage cheese.  Refrigerate after slicing. Don’t forget that melon & prosciutto combo!

*CAMPARI TOMATO: known for it’s classic juiciness, high sugar level, low acidity, and lack of mealiness. These organic Camparis are deep red and a tad larger than a cherry tomato, but smaller and rounder than a plum tomato….this week they’re packed as “tomato-on-the-vine” (TOV) from local legend John Givens. Great added to salads or quartered with a sprinkle of salt.


This Week’s Recipes:

4 medium zucchini (cut into 1/2″ thick spears)
2 egg whites
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
salt and freshly ground black pepper to taste
olive oil
1 jar marinara sauce (warmed, to serve)
Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicon baking mat.
Blot excess moisture from zucchini spears with a clean kitchen towel or paper towel.
In a shallow dish, whisk the egg whites until frothy.
In a separate dish, whisk the together the whole wheat breadcrumbs, Parmesan cheese, garlic powder, cayenne, seasoning with salt and pepper.
Dredge the spears in the egg whites and coat completely in the breadcrumb mixture. Place dredges spears in a even layer on the baking sheet, leaving space between each stick. Drizzle or spray lightly with olive oil.
Bake for 18-20 minutes or until golden and crisp. Serve with warm marinara sauce.
*adapted bonappetit

*easy to make a big batch and have cold for lunch
4 teaspoons olive oil
3 tomatoes, quaretered
3/4 cup crumbled feta cheese
2 tablespoons water
1 medium zucchini, cut into 1/4-inch pieces
1 cup uncooked orzo pasta
add sliced up kale at the end!
anything else you feel like :)
Cook orzo according to package directions. Meanwhile, in a small microwave-safe bowl, combine zucchini and water.
Cover and cook on high for 1 minute or until crisp-tender; drain.
Place in a large bowl. Add the squash, tomato, feta cheese, oil, onions, salt and pepper; toss to coat. Salt and pepper to taste, serve warm or chilled. Yield: 5 servings.
*adapted from tasteofhome

fresh zucchini
salt, pepper and any seasoning you want to use
olive oil
Heat up your grill or cook whatever you are going to be eating for dinner.
Slice your zucchini into long spears.
Spray with non stick spray or drizzle with olive oil.
Sprinkle some seasoning over it (I love any kind of seasoning on my zucchini)
Lay directly on the grill (directly over the flames -if you are using a gas grill, you want to turn it down a bit)
Allow it to cook for about 5 minutes on one side. Then flip and cook for another 5 minutes.
You know they are ready to flip when they have pretty grill lines.
That is it – in 10 minutes, you have a healthy and frugal side dish!
*adapted from serious eats

(great side dish, or tossed in pasta)
1 teaspoon olive oil
2 cloves garlic, minced
4 medium size Italian zucchini
kosher salt and freshly cracked pepper to taste
Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini. Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Add the zucchini and toss lightly with tongs to coat with the oil.
Saute until warm and just barely tender. This took less than 5-6 minutes for me. Sprinkle with salt and pepper and taste. Adjust seasonings accordingly.  Enjoy!
*adapted from barefeetinthekitchen

4 medium zucchini, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 to 1 teaspoon minced garlic
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer.
Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings
*adapted from italia

3-4 summer squash
1 sliced/chopped yellow onion
1 clove of garlic (minced)
2 tablespoons of butter or olive oil
Wash the squash and DRY THEM OFF COMPLETELY. Melt your butter (or olive oil) in a large silver skillet (NOT a non-stick skillet!) on medium-high heat. Once the butter is melted, add your onions, minced garlic and some salt.
Slice the squash into half-inch thick medallions. When the onions are tender, add the squash, then scrape the skillet and shuffle the medallions around to make sure your onions are mostly on top of the squash and the squash are lying flat on the skillet.
Add more salt, a dash of pepper, and garlic salt, then shuffle it all around again. Now it’s important that you let the medallions sizzle for a while without stirring them around for a few minutes. Don’t worry about burning them — this is the only way to make them perfectly crispy. Wait about 4-5 minutes, then shuffle them around again to make sure all the squash are getting some flat face time on the skillet. Bump the heat up if you have any water in the skillet. Between stirrings, let them sizzle untouched for about 4-5 minutes. You’ll only need to shuffle them a few times, with plenty of sizzle time in between. Once you notice lots of the squash getting crispy brown edges, remove the skillet from the heat.
*adapted from 101cookbooks

fresh zucchini
salt, pepper and any seasoning you want to use
non stick spray or olive oil
a grill
Heat up your grill or cook whatever you are going to be eating for dinner.
Slice your squash into segments.
Spray with non stick spray or drizzle with olive oil.
Sprinkle some seasoning over it (I love any kind of seasoning on my zucchini)
Lay directly on the grill (directly over the flames -if you are using a gas grill, you want to turn it down a bit)
Allow it to cook for about 5 minutes on one side. Then flip and cook for another 5 minutes.

(and cucs if you still have one from last week)
This is the perfect healthy summer salad to make a big batch!
1 cup dry quinoa, rinsed
2 teaspoons fine kosher salt
freshly ground pepper
¼ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
handful of chopped fresh carrot tops
Zuccihini, sliced thinly
tomatoes halved
8-ounces feta cheese
Bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a small sauce pan.
Once the quinoa has come to a boil, give it a stir, cover it and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 15 minutes. Note: If you’re using another brand of quinoa, please check the package for cooking instructions as they all vary. The quinoa is done when it’s tender and you can see the little quinoa curlicues.
While the quinoa is cooking, squeeze the ¼ cup lemon juice and chop up the carrot tops, zucchini & tomatoes.
In a small bowl mix together the cooked quinoa, the ¼ cup lemon juice, ¼ cup olive oil and the 1 teaspoon salt.
Put the chopped carrot tops mint & tomatoes into a large bowl.
Add 1 teaspoon salt and some ground pepper to taste, and toss to combine.
Add the quinoa mixture to the chopped veggies and mix well.
Taste the salad and add more salt and pepper to taste.
If serving up right away, then add a bit of feta cheese to taste. I’ve had this salad without feta and it was great!
Serve the salad at room temperature, or refrigerate and serve cold. I usually make this up ahead and serve it cold, and then add the feta cheese to taste right before serving.
MAKE AHEAD: If you’re making this salad up ahead of time, I would recommend preparing the salad without the feta, and then folding it in right before you serve it up!
Cover the salad and store in the refrigerator for up to 4 days.

Prep Time: 20 minutes    Cook Time: 55-60 minutes    Serves: 1 loaf
1/2 cup walnut oil (or another neutral tasting oil)
1/2 cup honey
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 1/2 cups coarsely grated zucchini (about 1 medium-sized zucchini)
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon fine sea salt
1/2 cup dark chocolate chips
a few hefty pinches of turbinado sugar for topping
Place an oven rack in the middle position of your oven and pre-heat the oven to 350F.
In a large bowl, beat together the oil and honey. Stir in the eggs, vanilla and zucchini. Mix until well combined.
In a separate bowl, whisk together the flours, baking powder, baking soda, cardamom, and salt. Stir the dry ingredients into the wet ingredients (being careful to not over-mix) and add the chocolate chips.
Pour the batter into a lightly greased 8 1/2-by-4 1/2-inch loaf pan. Sprinkle the top of the loaf with the turbinado sugar. Bake until a toothpick inserted in the center of the bread comes out clean, 50-60 minutes. Cool the zucchini bread in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
*Cooking times will very from kitchen to kitchen *Store the bread in foil on the counter for 3 days or freeze it
*adapted from Dishing Up the Dirt

Makes one 9×5-inch loaf
2/3 cup olive oil
2 teaspoons of vanilla extract
3 small to medium eggs
1 1/2 cups of white or wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup packed light brown sugar
2 tablespoons of granulated sugar
1 3/4 cups grated zucchini (about 1 large or 2 smaller ones)
We love putting zucchini in bread not only because it creates the perfect texture, but also because it’s a great way to sneak zucchini into a sweet treat. PS: The kids won’t even notice.
Preheat oven to 350 degrees Fahrenheit.
Grease and flour a 9x5x3-inch loaf pan and set aside. In a large bowl, whisk together the two sugars, oil, vanilla and eggs. In a smaller bowl, blend flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add this flour mixture to the egg/sugar mixture and blend well. Stir in the grated zucchini. Pour batter into the greased and floured pan, spreading evenly.
Bake 45-55 minutes, or until toothpick inserted into the center comes out clean (our loaf was done in 50 minutes). Cool in pan 10 minutes; then remove from pan and cool completely before slicing.
*adapted from marthastewart








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