Feb. 27, 2018

Happy Tuesday Folks,

Spring staples are starting to trickle in from the local fields as creep closer to the official start of the new season. Spring will be here quicker than we know! Thanks again for leaving out your flattened “empties” for us to collect and reuse.

Hoping the farmers get some of that rain this week!

Have a great one,

-Ben & the HH team

Just Harvested & In This Week’s Bins:

Sugar Snap Peas (Alcantar Organics, Organic, Carpinteria)

Cauliflower  (Rancho La Familia, Organic, Santa Maria)

Fennel (Alcantar Organics, Organic, Carpinteria)

Spinach (Alcantar Organics, Organic, Carpinteria)

Watermelon Radish (Alcantar Organics, Organic, Carpinteria)

Hass Avocadoes   (Hollstein Ranch, Goleta)

Cara Cara Oranges  (Somers Ranch, Fillmore)

Blueberries  (Goleta Farming, Organic, Goleta)

*All items grown by family farms using ecological practices.

*Big organic haul today from one of our favorites, Jose Alcantar of Alcantar Organics. As skilled and kind as they come, we feel lucky to have been working with Jose for almost 8 years! Jose farms 2 plots in Carpinteria, one off Casitas Pass and the other off Bailard. Top-Notch all the way.

This Week’s Tips:

*Everything can go directly into the fridge except for the avocados which you can leave to ripen on the counter-top (8-10 days). Always a good idea to give your greens and lettuces a hydrating rinse and wrap in a dishtowel before placing in crisper:)

*CARA CARAS aka “PINK NAVELS”…A flavorful, favorite variety of navel orange, Cara Caras have an exceptional rosy-red and pink colored flesh with distinct and sweet flavors of VANILLA,  BLACKBERRY, FLOWERS & CHERRY. Pairs well with fennel, great for vinaigrettes, and perfect for quartering as a snack. Yum!


*FUN FENNEL FACTS: The ancient plant was used as a snake-bite remedy, an evil spirit deterrent hung above doors during medieval times, as well as a source of preoccupation during lengthy sermons, as attendees would often chew on fennel seeds to prevent stomach growling. This versatile bulb is packed with antioxidants, is an anti-inflammatory and helps support immunity and offers a wide-wide array of health advantages because of it’s density of less common vitamins and minerals. You can use the fronds chopped into salads, used as garnishes, great for cooking fish in tinfoil, and for making salad dressings and stocks. Don’t forget that citrus & fennel combo!

*SPINACH BOOSTERS—>  Tender a flavorful load from Jose ALcantar :) A few wholes in the leaves here and there from seasonal pests, but vibrant and deep colored. Try it raw in salads, sauteed, steamed, wilted, in soups, in pastas, in egg scrambles or in sandwiches. 142 tasty spinach IDEAS HERE.

*WATERMELON RADISH—> slice them thin tonight (see photo) and keep in a mason jar in the fridge for an easy, mildly-spicy snack throughout the week, or add to salads and sandwiches.

This Week’s Recipes:



fennel bulb, cut into thin slices

1-2 navels, peeled and cut into thin slices

1 red onion, chopped (optional)


3 tablespoons olive oil

2 tablespoons white wine vinegar

lemon zest

2 teaspoons sesame seeds

pinch of salt and ground pepper

1 1/2 tablespoons honey


Mix all the ingredients for the dressing in a bowl and stir well

Pour the dressing over the salad

*garnish with choppe fennel fronds

*blue cheese is a great addition to this salad

*adapted from sunsetmagazine




fennel bulbs (the thick base of stalk), stalk cut off, bulb halved lengthwise, then cut lengthwise in 1-inch thick pieces

olive oil

balsamic vinegar or orange juice


Preheat oven to 400°F.

Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with aluminum foil.

Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.

*adapted from saveur




1 fennel bulb

1/2 tablespoon softened butter

Coarse salt and ground pepper

1/4 cup grated Parmesan


Preheat oven to 450 degrees. Boil fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with softened butter. Season with coarse salt and ground pepper and top with the grated Parmesan. Bake until cheese is golden brown, about 20 minutes.

*adapted from marthastewart




1 head of cauliflower, chopped into florets

1 fennel bulb, fronds removed, thinly sliced

3 tablespoons ghee, melted

1 tablespoon curry powder

1 teaspoon turmeric

1/2 teaspoon garlic powder

1/2 teaspoon coriander

1/2 teaspoon salt

1/2 teaspoon pepper


Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper. In a bowl, add florets and fennel along with ghee and toss to coat. Then all other ingredients and toss to coat completely.

Place in oven to bake for 35 minutes or until slightly browned and some pieces are crispy.

*adapted from paleomg




1 fennel bulb, sliced paper thin

4 6-ounce portions of fresh salmon fillets

Kosher salt

Freshly ground black pepper

Lemon juice

12 very thin slices of whole lemon

Several sprigs of fresh fennel fronds

2 Tbsp butter

4 12×18-inch pieces of parchment paper (aluminum foil if you don’t have parchment)

Fresh spinach


Preheat oven to 350°F (175°C).


Lay down a square of parchment paper on a flat surface. Fold the parchment in half to create a crease, then open it up again. Place several slices of fennel bulb below the crease of the parchment paper in a mound, and sprinkle with salt. Place one fillet of salmon on top of the fennel bulb slices. Squeeze fresh lemon juice over the salmon (anywhere from a teaspoon to a tablespoon, or to taste). Sprinkle the salmon generously with salt and pepper. Lay sprigs of fennel fronds over the salmon. Lay 3 thin slices of lemon over the fennel fronds and salmon (more if you want). Or you could put the lemon sliced down first and top with the fronds, your choice. I think the slices on top look better. Dot the top with butter.

Fold the parchment over the salmon and secure close. There are several way that you can accomplish this. One easy and particularly attractive way is to fold a corner near the folded edge of the parchment paper into a triangle. Then about halfway down that triangle, fold another triangle over the previous triangle.  Working down and around the parchment edges, you can create folds all around the edges. When you come to the last folded edge, tuck the corner under the parchment.

You may find it easier to wrap a large (multi serving) fillet in the following way. Arrange the fillet so that its long side is facing you, and the two shorter ends are to the left and right. Then lift up the parchment edges closest to you, and furthest from you, bring them together, and fold them over a few times.  Then tuck the left and right edges under the fillet.

Place on a roasting pan or baking sheet. Bake at 350°F for 20 minutes. Serve immediately. To serve, you can either carefully transfer each salmon fillet and mound of fennel slices to individual plates, or you can serve the salmon in the pouch itself, on a plate. To eat, you can either unwrap the pouch, or cut through the top with a sharp knife to expose the salmon inside or place atop a bed of spinach




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


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 oregano, lemon, soy sauce, etc.

*adapted from sunsetmagazine




2 tablespoons olive oil

2 garlic cloves, finely chopped

1/2 teaspoons crushed red pepper flakes

2 tsp yellow mustard seeds

1 onion, coarsely chopped

1 bunches flat-leaf spinach, stemmed, very coarsely chopped

Kosher salt, freshly ground pepper


Heat first ingredient in a large skillet over medium-high heat. Add onions, chile and garlic. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute.

Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

*adapted from sunsetmagazine




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)



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




1 bunch radishes

2 tablespoons rice or balsamic vinegar (or a combination)

1 tablespoon soy sauce

1 teaspoon sugar

2 teaspoons sesame oil

2 garlic cloves, finely chopped


Wash and julienne radishes. They can be peeled or not as you like. I often use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.

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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