August 8, 2017

Happiest Tuesday!

Thank you for all your kind words and understanding last week as we welcomed our first baby, Paloma Marie Darin! We’ve been calling her Lola and she rules! Certainly we’ve acquired new perspectives but our HelloHarvest mission remains unchanged and more clear then ever. We take pride and are so appreciative that you trust us to fill your households with top-notch produce from our farmer-friends who are some the hardest workers around and who care immensely about the community they help nourish. Cheers!

Enjoy the perfect weather this week!

-Ben & the HH team

Just harvested & in this week’s bins:

*Bella Royal Peacotums   (Galpin Family Farms, Reedley)

*Raspberries  (Rancho La Familia, Organic, Santa Maria)

*Gala Apples  (Fair Hills Farms, Paso Robles)

*Slicing Cucumbers  (Frecker Farms, Organic, Carpinteria)

*Tomatoes w. Calyx  (Frecker Farms, Organic, Carpinteria)

*Dinosaur Kale (Rancho La Familia, Organic, Santa Maria)

*Red Butter Lettuce  (Frecker Farms, Organic, Carpinteria)

*Delicata Squash  (Frecker Farms, Organic, Carpinteria)

                     – (bin contents may change due to harvest availability)
We appreciate your continued feedback to help us evolve to service you better.  Feel free to forward this email to your friends.  Thanks!

Welcome to the world baby Lola!
DELICATA SQUASH RINGS—>  Check out this easy-to-do recipe. Just 3 ingredients: delicata, olive oil & salt!  HH RECOMMENDED VIDEO RECIPE: HERE

This Week’s Tips & Notes:

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

*Summer stonefruit fun continues with another round of 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!

*DELICATE DELICATA-  EAT THE SKIN! Oblong shaped with tan skin and green stripes. Can be baked or steamed and served as a side dish seasoned with butter and herbs, providing a sweet nutty flavor with a creamy smooth texture. Did we mention to EAT THE SKIN!!! Fantastic roasted on a cookie sheet in half moon slices. Halve the squash, scoop out the seeds, then slice into half moons, toss in a little olive/coconut oil and bake for 10 minutes on each side at 425 degrees.

This Week’s Recipes:


*HeHa recommended*


2-3 delicata squashes

2 table spoons olive oil

1 teaspoon of salt (or more)


Preheat oven to 400 degrees and line two baking sheets with parchment paper.

Slice each delicata squash in half horizontally (to preserve circle-shape) and scoop out the seeds with a small spoon. Then slice 1/4-inch rings.

Toss the rings with the oil and salt making sure that there is just enough oil to coat. Place the rings in a single-layer on the prepared baking sheets and roast for 30 – 40 mins, turning them over halfway through. The squash should be fully cooked and lightly browned on each side.  Add more salt to taste, if desired.




Delicata Squash

Olive or Coconut oil



Slice your squash and remove the seeds.

Preheat oven to 375F.

Place about a tablespoon of fat in each of your pans, and set in preheating oven to warm. This works best/faster in a dark metal roasting pan (uncovered), but also works in a pyrex baking dish.

Wash your squash well, then slice crossways in 1/2 inch slices. Remove seeds and strings from the inside.

Remove pans from oven, spread the oil around, and place the rings in the pans so that they all have pan contact. Salt them generously, then flip them over so that they all have pan contact.

Return pans to oven on the bottom rack and set your timer for 10 minutes.

Turn all your rings and bake another 10 minutes.

Repeat until the rings are browned on both sides.

*adapted from kitchenlib




2 Delicata squash

1 tablespoon olive oil  + a little to brush on the parchment

1 tablespoon brown sugar (optional)

kosher salt to taste – a couple of generous two-finger pinches should do it

5-6 grinds of freshly ground black pepper


Preheat the oven to 425F, rack in the upper third of the oven.

Cover a large pan with parchment, a silicone mat or foil and brush very lightly with olive oil.

Cut each squash in half lengthwise. Scrape out the seeds and the strings. A few strings here and there don’t matter.

Toss them with as little of the olive oil as it takes to coat the slices. Sprinkle half of the optional brown sugar, the pepper and the salt over the slices and toss. Repeat with the second half and toss. Lay the slices face up on the parchment-covered jelly roll pan leaving space between them. Drizzle the liquid from the bowl as evenly as you can, over the slices.

Place the jelly roll pan in the pre-heated oven. Set the timer for 15 minutes. After 15 minutes,  remove the pan from the oven and turn the slices. Turn the pan 180 degrees and place back in the oven and set the timer for 12 minutes. After 12 minutes, remove the pan from the oven and turn the slices. Set the timer for 12 minutes.

Turn the pan 180 degrees and place back in the oven and set the timer for 12 minutes – check at about 8 minutes. Let the slices sit on the pan for a couple of minutes then serve.

*adapted from eatwell




2  cucumber

1 teaspoon salt

2 tablespoons distilled vinegar

1 tablespoon sesame oil

salt, pepper

1 tablespoons toasted sesame seeds


Rinse, peel (if desired) and thinly slice cucumbers . In a bowl, mix cucumber with 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.

Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil  and salt and pepper to taste. Serve at room temperature or cold.

Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.

*adapted from smittenkitchen




½ basket cherry toms

2 cucumbers, halved lengthwise and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 splashes red wine vinegar

Coarse salt and black pepper

Feta cheese (optional)


Dress the tomatoes and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil

*adapted from 101cookbooks



Delicata squash is the star of this simple kale salad. The squash is quick and easy to prepare since the skin can be left on. If you like a little extra heat, I recommend tossing a teaspoon of sambal oelek onto the squash before roasting.


Delicata Squash

1 delicata squash 3/4 lb

2 teaspoon sesame oil

2 teaspoons sesame seeds

Salad Ingredients

1 bunch shredded kale

1/3 cup dried lentils (opt)

Chili Dressing

2 tablespoons olive oil

2 teaspoons soy sauce

2 teaspoons rice vinegar

2 teaspoons brown rice syrup or honey

1 teaspoon sambal oelek or sriracha


Preheat oven to 400˚F. Remove the ends from the delicata squash, cut in half down the length and remove the seeds. Cut the delicata squash into ¼” slices. Toss with sesame oil, and sesame seeds. Roast until tender~ 25 minutes.

In a small pot, combine lentils with 2/3 cup water. Bring to a boil, reduce to a simmer, cover, and let cook until tender, 25 to 30 minutes. Check at the 20 minute mark and add more water as needed. Drain any excess water

Combine dressing ingredients in a small container with a lid. Shake until well combined. Pour half over the kale and allow to sit while the squash and lentils are cooking.

Add the cooked squash and lentils to the kale along with the remaining half of the dressing. Toss until everything is combined.

by Erin Alderson




1 medium delicata squash

1 bunch kale or other dark leafy greens

1 clove garlic

2 tablespoon, divided olive oil

salt and pepper


Preheat oven to 425F. Scrub squash well. Slice off the ends and cut in half length-wise. Scoop out seeds (I use a melon-baller). Cut into half-moons or quarters no more than 1/2″ thick.

Toss squash with 1 tablespoon of the olive oil. Arrange on a baking sheet in a single layer. Roast at 425F for about 20-25 minutes, until uniformly tender and golden, turning after 10-15 minutes.

While squash is roasting, rinse kale and remove stems. Chop roughly. Chop garlic clove.

Heat additional tablespoon of oil in a skillet over medium heat and add kale with a pinch of salt. Saute until dark green and wilted. Add garlic. Cook one more minute, then add two tablespoons of water. Stir briefly and remove from heat.

Serve squash on top of garlicky greens, hot or at room temperature. Add salt and pepper to taste.

*adapted from centerstagewellness


*Our Refer-A-Friend program has been a great way for our members to benefit and help spread the 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

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