BOOO!

We’ve got some tasty Autumn treats headed for your kitchens this week, picked fresh from our network of skilled growers. Hope y’all are gearing up for a festive, fun and delicious Halloween!

*Thanks again for leaving out your flattened “empties” for us to collect and reuse.

Looking forward to some of that rain towards the end of the week!
-Ben & the HH team

Just Harvested & In This Week’s Bins:

Salanova Lettuce  (Alcantar Organics, Organic, Carpinteria)

Bloomsdale Spinach  (Alcantar Organics, Organic, Carpinteria)

Zucchini (Sunrise Organic Farm, Organic, Buellton)

Russet Potatoes “Bakers” (Natre’s Pride, Organic, CA)

Thyme (Sunrise Organic Farm, Organic, Buellton)

Eureka Lemons (Sespe Creek, Organic, Fillmore)

Bosc Pears (First Lady Farms, Organic, CA)

Pineapple Guava “Feijoa” (Rancho Santa Cecilia, Carpinteria)

Marigold Flower  (NOT-EDIBLE, Earthtrine Farms, Organic, Ojai)

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


*FEIJOA aka PINEAPPLE GUAVA—> TASTES LIKE THE TROPICS BUT GROWN JUST UP THE 101….a unique, aromatic treat coming from the Marquez family in the Carpinteria foothills. They’re typically eaten raw, by cutting it in half, then scooping out the pulp with a spoon.  You can also  bite the end off and then tear the fruit in half length ways, exposing a larger surface with less curvature and using your teeth to scrape the pulp out closer to the skin (this method results in less waste of the fruit and is perfect for eating on the run).  Easiest method of course, is biting the top off and squeezing the insides right in your mouth!  Ripe when they uield to just a little bit of pressure, similar to an avocado. *HEAPS OF FEIJOA IDEAS—-> AQUI   

This Week’s Tips:

*Everything can go directly into the fridge except for the russet potatoes..always a good idea to give your lettuce and spinach a hydrating rinse and wrap in a dishtowel before placing in crisper:)

*100+ ZUCCHINI IDEASAQUI

*POPEYE’S EYE-POPING SPINACH—> “…the first references to spinach are from Persia (about 226-640 A.D.) and we know that in 647 it was taken from Nepal to China where it was, and still is, known as the “Persian green.” Try it raw in salads, sauteed, steamed, wilted, in soups, in pastas, in egg scrambles or in sandwiches. *144 SPINACH IDEAS HERE.

*TRY A PEAR, HAM & CHEESE SANDWICH :)

This Week’s Recipes:

LEMON-THYME VINAIGRETTE

*perfect dressing for that beautiful Salanova!

INGREDIENTS

1/4 cup freshly squeezed lemon juice

2 tbsp honey

2-3 tsp fresh thyme, chopped

1 tsp garlic, minced

1/4 cup olive oil

Pinch of salt & pepper

STEPS

Add all ingredients, except the olive oil, to a small container with a lid (like a mason jar, but a bowl and a whisk will work also).  Whisk everything together to get the honey incorporated.  Add the olive oil, put the lid on and shake vigorously until it is emulsified.  Store in refrigerator, and it’ll keep for about 2 weeks.

*adapted from littlebcooks

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ZUCCHINI w SPUDS & THYME

INGREDIENTS

4 tablespoons extra-virgin olive oil, divided

1 1/2 pounds potatoes cut into 3/4′ cubes

3 garlic cloves, quartered

Sea salt and freshly ground black pepper

2 tablespoons fresh thyme leaves

1 1/2 pounds zucchini, cut into 1/2 ‘ cubes

STEPS

Heat 3 Tbsp. oil in a large heavy skillet over medium-high heat. Combine potatoes and garlic in a large bowl; season with salt and pepper. Add potato mixture to hot skillet. Without stirring or moving pan, cook potatoes until light golden brown on one side (this will prevent sticking), 3–4 minutes. Using a spatula, toss potatoes and cook until light golden brown on all sides and cooked through, 8–10 minutes longer.

Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside.

Heat remaining 1 Tbsp. oil in same skillet. Add zucchini and season with salt and pepper. Cook until light golden brown and tender but not mushy, 5–6 minutes. Add to bowl with potatoes and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

*adapted from bonappetit

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POTATO & ZUCCHINI HASH   (breakfast lunch or dinner)

INGREDIENTS

2 medium russet potatoes (1 1/2 pounds total), peeled, quartered lengthwise, and thinly sliced crosswise

2 tablespoons extra-virgin olive oil

1/2 medium yellow onion, thinly sliced

Coarse salt and ground pepper

1 medium zucchini, quartered lengthwise and thinly sliced crosswise

Del Monte ® Zucchini With Italian Style Tomato Sauce

Picked and packed fresh in tomato sauce.

Get Inspired

4 eggs, sunny side up

STEPS

1. Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.

2. Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.

*adapted from marthastewart

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BAKED POTATOES w/ LEMON THYME CREME FRAICHE

INGREDIENTS

baked potatoes

lemon juice

creme fraiche

thyme

STEPS

Bake potatoes in the oven.  Combine lemon juice, creme fraiche, and thyme. Cut potatoes open top with the dressing, yum!

*adapted from hharchives

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CHARRED MEXICAN-STYLE ZUCCHINI

INGREDIENTS

2-3 summer squash, sliced in half lengthwise and seeds removed

3 tablespoons olive oil

salt and red pepper flakes, to taste

1 cup queso, crumbled (Mexican cheese)

fresh cracked black pepper, to taste

ancho chili powder, for dusting

1 lime cut into 4 wedges

STEPS

Turn oven onto broiler setting.  Place zucchini halves on baking sheet  cut side up.  Drizzle with olive oil and sprinkle with salt and crushed red pepper flakes.  Place under the broiler until sizzling and well charred.  This could take 2 to 5 minutes depending on your broiler situation.

Remove from the oven and allow to cool while you assemble the topping.

In a medium bowl stir together queso, and a few grinds from the pepper mill.  Stir until evenly combined.

Top each zucchini half with a few spoonfuls of prepared filling.  Dust generously with ancho chili powder and serve immediately with wedges of lime.

*adapted from joythebaker

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STEAMED SPINACH w/ LEMON

INGREDIENTS

1 bunch fresh spinach, washed, water still clinging to the leaves

1 lemon

STEPS

To steam, leave water clinging to the leaves. Place in a large pot over high heat and cover. Don’t walk away — the greens get tender and toothsome when just collapsed from the steam really fast, 3 to 4 minutes. Oversteaming separates the moisture from the leaves and results in mushy, gloppy spinach.

Enjoy as you choose: w/. salt and pepper, a little vinegar,  chopped thyme, lemon, soy sauce, etc.

*adapted from sunsetmagazine

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GARLIC SAUTEED SPINACH

INGREDIENTS

1 bunch spinach leaves

2 tablespoons olive oil

2 tablespoons chopped garlic

2 teaspoons salt

3/4 teaspoon ground black pepper

1 tablespoon unsalted butter (optional)

Lemon

STEPS

Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.

Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

*adapted from epicurious

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SUMMER SQUASH w/ THYME BUTTER

INGREDIENTS

2-3 squash, chopped

1 t. salt

1 c. water

¼ c. butter or olive oil

¼ c. chopped thyme

STEPS

Put squash, salt, water in a covered saucepan and bring to a boil

Reduce heat to medium and cook until tender, approximately 3 minutes.

Drain the water out of the pan and add butter and thyme.

Simmer on low for 2 minutes.

Serve and enjoy

*adapted from bonappetit

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SAUTEED SUMMER SQUASH

INGREDIENTS

2-3 squash

sliced onion

1 clove of garlic (minced)

2 tablespoons of butter or olive oil

salt

pepper

Lemon thyme

STEPS

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  or oil 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. Add chopped thyme. 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

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FEIJOA CHICKEN CURRY

INGREDIENTS

2 tablespoons olive oil

4 chicken breasts, skinned, boned, and cut into bite-sized chunks

1 1/2 cups chopped potatoes

1 cup summer squash, cubed

1 cup onion, thinly sliced

1 clove garlic, minced

4 to 5 ripe feijoas, peeled, halved lengthwise, and cut into slices

1 tablespoon curry powder

1/4 teaspoon allspice

1/8 teaspoon pepper

1 tablespoon cornstarch

1 2/3 cups low sodium chicken broth

STEPS

In a skillet, heat 2 tablespoons oil.

Sauté chicken 3 minutes or until nearly done; remove from pan.

Heat remaining oil in skillet; sauté potatoes, then add zucchini ,onion, and garlic for 5 minutes or till potatoes are nearly tender.

Add chicken back to skillet with feijoas, curry powder, salt, allspice, and pepper.

Stir cornstarch into chicken broth; pour into skillet with chicken mixture. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.

Serve with rice.

*adapted from feijofeijoa

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SAUTEED SUMMER SQUASH MEDALLIONS

INGREDIENTS

2-3 squash

thyme

1 clove of garlic (minced)

2 tablespoons of butter

salt

pepper

STEPS

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 thyme, minced garlic and some salt.

Slice the squash into half-inch thick medallions and add the squash.

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

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FEIJOA SORBET

INGREDIENTS

4-5 feijoas

2 lemons, juiced

1 tblsp honey/ syrup

STEPS

Place lemon juice in a bowl. Half the feijoas and spoon out the flesh, place in the juice. Puree in the food processor, then pass through a sieve.Add the syrup. Pop into an icecream maker and churn or pop into an icecream container, freeze, then break into blocks and put back in food processor to whip up (it should lighten in both texture and colour. When smooth and ‘fluffy’ pop back in the container to freeze. It is then ready to be used!

*adapted from thinkingaboutfood

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ORZO (OR QUINOA) SALAD w/ FETA, SQUASH

*easy to make a big batch and have cold for lunch

INGREDIENTS

4 teaspoons olive oil

3/4 cup crumbled feta cheese

2 tablespoons water

1 medium zucchini, cut into 1/4-inch pieces

1 cup uncooked orzo pasta

STEPS

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, feta cheese, oil, salt and pepper; toss to coat. Salt and pepper to taste, serve warm or chilled. Yield: 5 servings.

*adapted from tasteofhome

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ZUCCHINI FRIES

INGREDIENTS

2 medium zucchini cut into 1/4-inch square 3-inch long sticks — like fries

olive oil

salt and pepper

thyme

STEPS

Preheat oven to 500 degrees F.

Arrange zucchini on nonstick cookie sheet and cover in olive oil. Sprinkle thyme, salt and pepper over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes. Serve hot.

*adapted from 101cookbooks

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POTATO WEDGES

INGREDIENTS

  • russet potatoes
  • olive oil
  • lots of salt
  • chopped thyme

STEPS

  1. Preheat oven to 425
  2. chop spuds into wedges
  3. Toss all ingredients and place in oven for 25 min or until golden brown.
  4. Garnish with more salt & thyme
  5. *chop into smaller wedges from more crisp

*adapted from 101cookbooks

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PERFECT BAKED POTATOES

INGREDIENTS

3-4 russet potatoes scrubbed

Olive oil (for rubbing)

Flaky sea salt

Freshly ground black pepper

Unsalted butter

STEPS

Preheat oven to 350°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.

Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.

Cut open each potato; season with salt and pepper and top with butter, Parmesan, and/or thyme.

*adapted from andrewknowlton

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BOILED SPUDS w./  BUTTER (just a little) & THYME

INGREDIENTS

1 pound potatoes

1 tablespoon salt

2 tablespoons cold unsalted butter, cut into 4 pieces

1 small garlic clove, finely grated or shaved

A 5-finger pinch of thyme leaves

½ lemon

Coarsely ground black pepper

STEPS

In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.

Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.

Tear the thyme leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.

*adapted from cooking.nytimes

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CRISPY BAKED POTATO CHIPS w/ PARMESEAN

INGREDIENTS

2 or 3 russet potatoes

1 tablespoon + 1 teaspoon olive oil, divided

¼ teaspoon salt

5 garlic cloves, minced

¼ cup parmesan cheese

STEPS

With a knife, or a mandolin, slice potatoes very thinly (about 1/16 inch thick). Soak sliced potatoes in water for 1-2 hours. Drain, and pat dry with paper towels.

Preheat oven to 400 degrees.

Toss potatoes with  tablespoons of olive oil. Sprinkle salt over, toss to combine.

Line two baking sheets with a cookie cooling rack. Place the potatoes in an even layer on the rack.

Bake in oven until golden brown and crisp, turning pan every five minutes. Because some will brown faster than others, keep a close on them and remove chips as they brown. Be sure to not let them get too brown, some white is fine, once they cool, they will crisp up. The whole process should take 15-25 minutes. Once the potato chips come out of the oven, sprinkle with salt. Let cool.

While the potatoes are in the oven, heat the remaining olive oil in a small skillet or saucepan over a low heat. Add garlic, and saute until garlic is cooked and softened, about 3 minutes. Be careful to not brown the garlic.

Sprinkle the garlic and parmesean over chips. Serve.

*adapted from  cookingforkeeps

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CRISPY POTATO PANCAKES

INGREDIENTS

2 pounds potatoes

2 leeks

1 large egg, beaten

Salt and freshly ground pepper to taste

Vegetable oil for frying

STEPS

Rinse the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

Mix the potato and onion with the potato starch. Add the egg, and salt and pepper.

Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

*adapted from bostonjewish

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