Happy Tuesday Folks,

This week marks a milestone for HelloHarvest—> our 400th week of deliveries!  400 weeks in, our central premise remains unchanged:  we believe that by simplifying the procurement and delivery of local, sustainably farmed agriculture products, we are helping promote and restore the health of our:

  •     bodies by providing easier access to the freshest and most nutritious foods
  •     agricultural systems and market opportunities for sustainable farmers
  •     energy practices and regional economy
  •     earth, soil, water and climate

Thank you again for your continued feedback and your support…it’s our hope that we’ve been able to support you as well.

Lots of new Fall flavors from the local farmers in the weeks to come!

Much gratitude,

Ben & the HH team

Just Harvested & In This Week’s Bins:

Sugar Pie Pumpkins (Lane Farms, Goleta)

Rainbow Carrots (Alcantar Organics, Organic, Carpinteria)

Curly Kale  (Alcantar Organics, Organic, Carpinteria

Red Onions (Pinnacle Farms, Organic, Hollister)

Cucumbers (Alcantar Organics, Organic, Carpinteria)

Bartlett Pears (Lake Diamond, Organic, CA)

Early Wonder Pomegranates (Valley Fresh, Organic, Reedley)

Sweetie Apples (Cuyama Orchards, Organic, Cuyama)

*All items grown by family farms using ecological practices. Certified organic products listed as organic.



This Week’s Tips:

*Everything can go directly into the fridge except for your onions and your pumpkin. The pumpkins will be ok on the counter for Fall decor for a few week before you give it a roast.

*EASY PUMPKIN PUREE…A great starting point for just about everything pumpkin….use for breads, soups, pies, cookies, etc.  Cut pumpkins in half and carefully remove seeds and membrane, so that the inside is smooth (don’t toss the seeds!). Sprinkle with brown sugar and roast in a 400 degree oven until pumpkins are soft.  Remove and cool, then scrape the meat of the pumpkins off and reserve in a bowl; mash or puree in processor. At this point you have a puree.  You can use this puree for just about anything! Video Recipe: HERE (includes useful pumpkin cut & prep tips).

*POMEGRANATES—>AN ANCIENT AUTUMNAL ANTIOXIDANT POWERHOUSE. For an easy and (relatively) clean way to dig in, crack fruits in half and submerge in a large bowl of water.  Using your thumb, scrape the pith to remove the seeds.  The seeds will sink and the unwanted membrane will float.

This Week’s Recipes:



2 red onions, julienned


3 cucumbers, thinly sliced

2 teaspoons peeled, grated fresh ginger

2 cloves garlic, minced

2 tablespoons rice vinegar

1/4 cup olive

Pinch crushed red pepper flakes

Freshly ground black pepper

*optional feta:)


Place the onions in a large bowl; set aside.

In a colander, lightly salt the cucumbers and let drain for about 10 minutes.

Meanwhile, whisk together the ginger, garlic, and vinegar in a small bowl. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper.

Add the cucumbers to the onions and toss well. Add the dressing and toss well. Adjust the seasonings. Refrigerate for at least 30 minutes or up to 24 hours before serving. Serve chilled.

*adapted from 10speedkitchen




1 bunch kale

6 oz feta cheese

1 large red onion, sliced

1/3 cup dried cranberries

chopped cucumbers

Salad Dressing:

1/4 cup dijon mustard

1/3 cup extra virgin olive oil

1/4 cup rice wine vinegar

2 tbs honey

1 tsp crush black pepper

pinch Himalayan salt


In a large bowl add the salad ingredients and set aside.

Mix salad dressing ingredients in a salad dressing shaker or any other jar of your choice. Pour dressing over the kale and toss to combine. And massage well! Allow the salad to sit for at least 15-20 minutes to make sure the kale softens.

*adapted from 101cookbooks




3 large red onions, cut in wedges

6 tablespoons olive oil, divided

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup chicken broth

3 tablespoons balsamic vinegar

1 tablespoon butter

1-2 bunches  kale, stems removed coarsely chopped

2 cloves garlic, minced


Preheat oven to 375 degrees F. Line large roasting pan with foil; set aside. In bowl toss onion with 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper; set aside.

Heat 1 tablespoon of the oil in large skillet; add onion mixture. Cook over medium-high heat 5 minutes, stirring occasionally, until onions begin to brown. Reduce heat to medium-low. Add broth and vinegar. Cover; cook 15 minutes or until onions are tender. Add butter. Increase heat to high. Cook 2 to 3 minutes, shaking pan occasionally, until onions are glazed.

Meanwhile, add kale to roasting pan. Toss with remaining oil, garlic, salt, and pepper. Roast, uncovered, 15 minutes, tossing 3 times. To serve, gently toss with onions. Serves 8.

*adapted from bonappetit




1.5 cups pumpkin puree (see tip above)

2 eggs

1 cup milk

1/2 cup maple syrup

1 tbsp flour

1 teaspoon ground cinnamon

1/2 table spoon ground ginger

1/4 tsp salt

9 inch pie crust


Preheat oven to 350°. Whisk pumpkin and eggs to blend well in a medium bowl. Add milk, maple syrup, flour, ground cinnamon, ginger, and salt; whisk to blend well.

Pour filling into pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool.

Serve with sweetened whipped cream or vanilla ice cream

*adapted from bonappetit




1 3/4 pounds pumpkin

1 1/2 quarts water

2 tablespoons olive oil

2 onions, chopped

3/4 cup chopped parsley

Sea salt and freshly ground black pepper, to taste


Heat oil in a frying pan and sauté onions until golden.

Purée pumpkin and liquid in a blender or food processor, or press through a strainer, and return to pan.  Add the sautéed onions and parsley.

Season to taste and heat through.

Garnish with toasted pumpkin seeds.  Serve in the pumpkin for extra fun!

Make it sweet and swap out onions and parsley with nutmeg, cinnamon, sugar, etc

*adapted from 101cookboks




pumpkin seeds

olive oil



1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes, depending on the size of the seeds. (Smaller pumpkin seeds could toast more quickly.)

4. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

*adapted from epicurious




4 cups well-baked sugar pumpkin

· 1 12.3-ounce package firm silken tofu

· 1 1/3 cups natural granulated sugar

· 2 teaspoons cinnamon

· 2 teaspoons pumpkin pie spice mix

· 2 9-inch good-quality natural pie crusts (pastry or graham cracker)


1.  Preheat the oven to 350° F.

2.  Combine the prebaked pumpkin or squash pulp in a food processor with the next 4 ingredients and process until velvety smooth. If you have a small or medium-size processor, you may need to do this with half the ingredients at a time.

3.  Pour the filling into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pies cool to room temperature. Cut into 6 or 8 wedges to serve.

*adapted from livestrong




1 head kale, washed and thoroughly dried

2 tablespoons olive oil

Sea salt, for sprinkling


Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

*adapted from *melissadarabian




1 bunch kale, zipped, chopped and cleaned (leave water clinging to leaves)

1/4 cup sliced almonds

1/4 cup shredded Parmesan

1/2 teaspoon coria


1/8 teaspoon cayenne pepper

Sea salt and freshly ground black pepper, to taste

Caesar Dressing


Place kale, with water still clinging to the leaves, in a large, deep skillet. Cover and cook over medium heat for 3-5 minutes, tossing a few times, until leaves are tender to the bite. Let kale cool in the pan and then spin dry and transfer to a large bowl.

While kale is cooking, make the dressing:  Toss together almonds, Parmesan, coriander, cayenne and a pinch of salt and pepper. Heat a nonstick skillet over medium heat and drop the almond/Parmesan mixture into the pan in teaspoon scoops, forming little disks. Let the mixture cook undisturbed for 3-4 minutes, until it holds together and the bottom is browned, then carefully flip with a spatula and let brown for another 1-2 minutes on the other side. Remove pan from heat.

Toss kale with Caesar Dressing and top with Parmesan & croutons.

*adapted from nourishevolution




2 cups all-purpose flour

1⁄2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1⁄2 teaspoon ground nutmeg

1⁄4 teaspoon ground ginger

1⁄8 teaspoon ground cloves

1⁄2 teaspoon salt

1 cup granulated sugar

1⁄2 cup brown sugar

1⁄2 cup vegan margarine, softened or 1⁄2 cup applesauce, unsweetened or 1⁄2 cup plain fat-free yogurt

2 cups Libby’s canned pumpkin

1 teaspoon vanilla extract


PREHEAT oven to 350 degrees F.

Grease baking sheets.

COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.

Beat sugar and vegan margarine or butter in large mixer bowl until well blended.

Beat in pumpkin, applesauce and vanilla extract until smooth.

Gradually beat in flour mixture.

Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm.

Cool on baking sheets for 2 minutes;.

remove to wire racks to cool completely.

Drizzle glaze over cookies.

FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.




4 tablespoons unsalted butter, softened, plus more for the pan

1 3/4 cups all-purpose flour

1/2 teaspoon fine salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 1/2 cups sugar

1/4 cup vegetable oil

Scant 1 cup canned pumpkin puree, not flavored pie filling

2 large eggs


1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.

4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

*adapted from bobbyflay

Tell-A-Friend & Everyone Benefits!

*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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