Aug. 22, 2017
Greetings Folks!

We hope you’ve been enjoying the summer abundance coming in straight from the local fields…thanks again for flattening your “empties’ for us to collect and reuse!

AMGEN’ers—-> see you tomorrow for the Alzheimers Wellness Walk…come say hello between 11:45-1:15pm, we’ll have plenty of summer fruits and veggies!

Enjoy your week!

Ben & the HH Team

Just harvested & in this week’s bins:

*Sugar Baby Watermelons  (Ellwood Canyon Farms, Organic, Goleta)

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

*”Cal Red” Yellow Peaches (Galpin Family Farms, pesticide-free, Reedley)

*Baby Heirloom Tomatoes   (Ellwood Canyon Farms, Organic, Goleta)

*Romaine Lettuce   (Alcantar Organics, Organic, Carpinteria)

*Pink Beets w/ tops  (Rancho La Familia, Organic, Santa Maria)

*Shishito Peppers   (Ellwood Canyon Farms, Organic, Goleta)

*Green Basil    (Earthtrine Farm, Organic, Ojai)

                     – (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!

A tasty mix of items this week from Jack and Jeff of Ellwood Canyon Farm up Winchester Canyon in Goleta….two of the most skilled and hardest working fellows around. It’s crazy-busy time of year for their team; harvesting peppers, summer squash and endless tomato varieties. We’re excited to share this delicious and cute load of baby heirlooms this week!

This Week’s Quick Tips:

*Everything can go directly in the fridge except for the tomatoes and basil, which you can leave on your counter-top, basil in a shallow cup of water. Good idea to give the lettuce a quick rinse before placing in crisper. Beets

will keep a little longer if you yank off their tops. Berries are picked RIPE! So enjoy pronto.

*NO PAIN ROMAINE… ultra crisp and crunchy lettuce from our main man Jose Alcantar of Alcantar Organics. Great for chopped or caesar salads or for a big salad wrap! Also very tasty grilled:  leave end on head of Romaine, slice in half from root to tip, rub lightly with olive oil, throw on grill (cut side down) for a few minutes until you see a few char marks, flip over for a few more.  serve drizzled w/ white wine vinagrette and crumbled feta/blue cheese OR blue cheese dressing.

*PINK BEETS: don’t forget to eat the tops for an extra nutrition boost (cook as you would any sturdy leafy green). HEAPS OF BEET IDEAS HERE.

*SHISHITO TIME!   A sure sign of summer and a favorite of the HH team. Finger sized, slender and thin-walled. Sweet and Mild in taste, only about 1 in 10 is spicy. “Shishto” refers to the fact that the tip of the chili pepper looks like the head of a lion w/ a mane (shish in Japanese).

This Week’s Recipes:


2 tablespoon olive oil

1/2 lb. shishito peppers

salt to taste


Place frying pan or cast iron skillet over high heat. Once skillet is hot add oil.

Carefully add peppers to pan and sauté for 3 to 5 minutes, moving them around the pan frequently.

Once peppers have charred/blistered all around and have begun to wilt remove from heat.  Salt as needed —> A great side dish to eat by hand!

*adapted from hharchives

1 pound shishito peppers

¼ cup soy sauce

1 Tablespoon honey

1 teaspoon sesame oil

1 teaspoon zested fresh ginger

¼ cup panko breadcrumbs (optional)


Sauté the shishito peppers over medium heat for 2-3 minutes.

Next, whisk the remaining ingredients except the breadcrumbs together in a small bowl. Pour this sauce over the shishitos, and cook over medium heat for 10-15 minutes until the peppers are tender and the sauce begins to thicken into a glaze.

Toast the breadcrumbs over medium-high heat for 4-5 minutes. Sprinkle atop the shishitos and serve.

*adapted from bonapetit


*sounds odd at first but YUM!


For the salad:

2 cups watermelon, cubed

1 cups tomatoes, diced

2 cups peaches, cubed

10 leaves of fresh basil

1/2 cup feta cheese

1/4 cup red onion, sliced (optional)

For the dressing:

1/4 cup balsamic vinegar

1 tablespoon honey

2 tablespoons olive oil

Salt and pepper, to taste


Add watermelon, tomatoes and peaches to a bowl and mix well.

Stack the basil leaves together and roll into a small log. Use a sharp knife to slice the leaves perpendicular to the log. Add the long, thin strips to your fruit mixture.

Stir in feta cheese and sliced onion.

In a separate small bowl, mix together balsamic, honey, olive oil, salt and pepper.

Pour dressing over your salad, toss lightly and serve immediately.

Pro Tip

Cubed watermelon does not store well. Make this salad the same day you plan on eating it.

*adapted from simplerootswellness




2-3 tomatoes

fresh mozzarella or burata

1 large handful basil leaves

extra-virgin olive oil

balsamic vinegar (optional)

salt, pepper


Slice the tomatoes. Slice the mozzarella balls (if using large balls) into similar-sized circles.

In an alternating pattern, arrange the slices of tomatoes, the slices of cheese, and the basil leaves on a plate.

Sprinkle lightly with the olive oil, balsamic vinegar, pepper, and salt. Serve immediately.

*adapted from smittenkitchen




loaf crusty baguette

large ball fresh mozzarella cheese

2 cup sliced ripe tomatoes, with juice

½ bunch fresh basil, chopped

1 fat garlic clove, minced

3 Tbsp. extra-virgin olive oil

~coarse sea salt

~freshly ground black pepper


Slice baguette in half and set aside. Cut cheese into ½-inch slices and set aside.

In a medium bowl, combine sliced tomatoes with chopped basil, minced garlic, olive oil, and salt and pepper to taste.

To assemble the sandwich, alternate layers of tomatoes and cheese along one side of the baguette. Drizzle both sides of the bread with the tomato juices that have accumulated in the bowl. Place top half of the baguette on the bottom. Serve immediately.

*adapted from culinate




bread, ideally freshly sliced ciabatta


extra virgin olive oil




mince garlic, chop 2 tomatoes, chop 2 loose handfulls basil and combine in a bowl and toss lightly.

toast six-inch wide slices of Tuscan bread and gently rub them with a cut clove of garlic.  add chopped chopped tomato mix and then drizzle with olive oil. season with salt and pepper to taste.

*adapted from hhachives




3 medium beets, trimmed, leaving 1/2 inch of stems attached

2 tablespoons extra-virgin olive oil

1 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper


Arrange oven rack in middle position and preheat oven to 400°F.

In large bowl, gently toss beets with 1 tablespoon oil and 1 teaspoons salt. Wrap each beet individually in aluminum foil and place on large rimmed baking sheet. Roast until tender, about 40 min. Cool to warm in foil, about 20 minutes.

When beets are cool enough to handle, unwrap and peel, discarding stems and root ends. Cut beets into quarters and transfer to large bowl. Add pepper, and remaining olive oil and sea salt. Gently toss to combine. Serve warm or at room temperature.




1 bunch mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed

4 tablespoons olive oil, divided, plus more for drizzling

Kosher salt

4 leaves basil

¼ cup red wine vinegar

8 shishito peppers

⅓ cup pecans

¼ small red onion, very thinly sliced

Hot chili sesame oil and grated Pecorino (for serving)


Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13×9″ baking dish; season with salt. Add basil and ¼ cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1″ pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.

Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

*Do Ahead: Beets can be roasted 3 days ahead. Cover and chill.

Adapted from bonappetit




2 med sized beets, trimmed, scrubbed

3 tablespoons olive oil

1/2 cup very thinly sliced onion

1/4 cup extra-virgin olive oil

1 handful lettuce

*goat cheese optional


Preheat oven to 375°F. Toss beets with oil in roasting pan. Sprinkle with salt. Cover pan with foil. Roast beets until tender, about 50 minutes.

Let beets stand covered at room temperature 20 minutes.

Peel beets. Place in bowl; cover and chill at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Toss onion, oil, in small bowl. Season to taste with salt and pepper.

Thinly slice beets. Arrange beets in concentric circles on each of 6 plates. Mound leaf lettuce atop center of beets on each. Spoon onion mixture over. Sprinkle with salt and pepper. Optional garnish: capers, chives

*adapted from bonappetit


BEET CHIPS:  3 Ingredients!


3-4 beets (sliced into thin rounds with skins left in tact, A sharp knife or mandolin is ideal.)

kosher salt (to taste)

coconut oil spray (I found mine at Trader Joe’s)


Preheat oven to 325 degrees.

Line a large cookie sheet with parchment paper and position beets in one even layer. Be careful not to over lap and feel free to use another cookie sheet if need be.

Spray beets with coconut oil spray and lightly toss. Sprinkle with salt.

Place in the oven and cook for about 30-35 minutes or until just brown. (You want all moisture to leave the beet so they crisp up nicely.)

Remove from oven and let cool.

*adapted from bonappetit

Order Online @:





Copyright © 2017 HelloHarvest Inc, All rights reserved.

unsubscribe from this list    update subscription preferences


« »