May 30, 2018

Hello Folks,

We are thrilled for the first round of stone fruit of the season, courtesy of Anthony Galpin of Galpin Family Farms. Anthony says this year’s crop of yellow & white peaches and nectarines are looking awesome, and same with his pluot varieties.  First up is a variety of Yellow Peach called “Spring-Crest” already sized nicely and sweetened up. Unfortunately it’s looking like cherries from both Galpin and Burkdoll Farms will be extremely limited this year due to such a warm winter. Cherries typically need between 700-800 hours of below 40 deg temps, and this warm winter only brought about 250 hours. Todd Burkdoll compares this to a young child not getting enough sleep and being unproductive. :)  “But that’s farming for you” he says, and assures us he’ll have plenty of other unique and fun varieties to keep us covered. Have a great week, full moon tonight!

Thanks!

Ben & the HH Team

Just Harvested & In This Week’s Bins:

*STRAWBERRIES (Alcantar Organics, Organic, Carpinteria)

*YELLOW “SPRING-CREST” PEACHES  (Galpin Family Farm, Reedley)

*BLACKBERRIES  (Chuy’s Berry Farm, Nipomo)

*BROCCOLINI  (Alcantar Organics, Organic, Buellton)

*FAVA BEANS  (Sunrise Organic Farm, Organic, Lompoc)

*CARROTS, loose   (Sunrise Organic Farm, Organic, Lompoc)

*SALANOVA LETTUCE  (Sunrise Farm, Organic, Buellton)

*CURLY KALE  (Alcantar Organics, Organic, Carpinteria)

*EAZY PEEZY FAVAS—> leave the shelled beans inside the skin, hot-saute them in some olive oil, garlic, salt and pepper, and let each diner perform the final extraction of bean from skin with fingers and teeth. 
*Exciting times for Jose Alcantar as he’s transitioning to a new 40 organic acre plot in Buellton. He still has a few acres of strawberries off Bailard Rd in Carpinteria, but Buellton is where he’s spending most his time these days, planting, planting and more planting at the new farm. Look forward to plenty of different summer varieties of tomatoes, melons, lettuces, beans, greens and peppers. 

This Week’s Tips:

*Everything can go directly into the refrigerator. The peaches may need a day or 2 to ripen on the counter-top. Good idea to give the greens a hydrating rinse before putting in the crisper. 

*FAVA FUN! …a cult favorite in some circles, fava beans are loaded with protein, fiber, phyto-nutrients, folates and potassium. Around since ancient time, these were a major food of old Mediterranean civilizations, and also have been found in Egyptian tombs. Also known as broad beans, faba beans, field beans, bell beans, English beans, horse beans, Windsor beans, pigeon beans and tick beans. Require a bit more prep to get to that goodness.

*FAVA BEAN CENTRAL—->* Don’t know what to do with ‘em?…they can be enjoyed shelled and eaten raw, sauteed, or blended into a pesto. Favas make great additions to pastas, salads and soups.  NINE FAVA BEAN RECIPES HERE.

*FAVA BEAN VIDEO TIP—–> how to prep your favas, HERE

This Week’s Recipes:

ROASTED CARROTS in COCONUT OIL

INGREDIENTS

1 bunch carrots

1 tablespoon coconut oil melted

sea salt to taste

STEPS

Preheat oven to 400 degrees.

Toss carrots with coconut oil.

Roast carrots on rimmed baking sheet for 20 minutes, or until carrots are tender and starting to caramelize.

FARMER TIP—> SALT AFTER ROASTING

__________

ROASTED FAVA BEANS w/ PECORINO

*no shelling required :)

INGREDIENTS

1 lb fava beans in the shell, washed

3 tbsp olive oil

1 tsp sea salt

Fresh cracked black pepper

Lemon

Baguette, sliced ¼” thick and toasted

3 oz wedge of pecorino

STEPS

Heat oven to 450 degrees. Toss fava beans with 1 tablespoon olive oil and salt. Arrange in a single layer on a baking sheet and place in the hot oven. Roast 10 to 15 minutes or until the skin is blistered. Remove from the oven, allow cooling to the touch. Remove beansfrom the pods.

Drizzle favas with remaining olive oil and the juice of one lemon. Adjust salt and pepper to taste.

Shave pecorino over the top. Delicious atop butter lettuce and with a glass of Pinot Grigio. Serves 4.

*adapted from cuesa

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BLISTERED FAVA BEANS

INGREDIENTS

1 pound of fresh fava beans, still in their pods

large bowl of water

a few pinches of salt

optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs.

STEPS

In a large bowl of salted water, soak the fava beans (in shell) for 60 min. Strain.

Toss the fava bean pods with olive oil and salt. Arrange them in a single layer on a grill over medium-high heat. If you’re using a grill pan, you may need to cook them in batches. If I’m using an outdoor grill I don’t bother covering the favas, but when I use a grill pan, I typically cover the pan with a flat baking sheet to keep more of the heat in the pan and circulating. Grill until black and blistered on one side – 4 to 5 minutes, then flip and grill for a few minutes more on the other side.

If you aren’t sure when to pull them off, take a pod off the grill, open and taste one of the beans. You want the favabeans to be smooth and creamy when you pop them out of their skins – not undercooked. But keep in mind that they’ll keep steaming in their pods for a few minutes after they come off the grill, unless you eat them as soon as you can handle the pods without singing your fingers – which is what I encourage you to do :) Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like.

To eat: tear open the puffy green pods, take a fava bean, pinch the skin and slide the bright green fava from its slipper. Eat them one at a time.

*adapted from 101cookbooks

__________

FAVA BEAN CROSTINI

INGREDIENTS

fresh fava beans, shelled

1 garlic clove, smashed

2 teaspoons fresh lemon juice

1 teaspoon finely grated lemon zest

1/2 cup extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper

1/2-inch-thick slices of Italian bread

Lemon wedges, for serving

STEPS

Preheat the broiler. Bring a medium saucepan of water to a boil. Add the beans and cook until tender, about 5 minutes. Drain the beans and transfer to a bowl of ice water to cool. Drain, then peel and discard the tough outer skins.

In a food processor, puree the beans with the garlic, thyme, lemon juice and lemon zest. With the machine on, add 1/2 cup of the olive oil in a thin stream and process until smooth. Scrape the fava bean puree into a medium bowl and season with salt and pepper.

Brush the bread slices on both sides with the remaining 1/4 cup of olive oil.

Arrange the slices on a baking sheet and broil about 4 inches from the heat for 1 minute per side, or until golden and crisp.

Spread the toasts with the fava bean puree and arrange the crostini on a platter. Drizzle with olive oil, sprinkle with salt and serve with lemon wedges.

*adapted from gourmet

__________ 

FAVA BEANS, ROMAN STYLE

INGREDIENTS

Pancetta, one half-inch thick slice

3 pounds unshelled young fresh fava beans

2 tablespoons extra virgin olive oil

2 tablespoons onion, finely chopped

1/3 cup water

Black pepper, freshly ground

Salt

STEPS

1. Cut the pancetta into ¼-inch wide ribbons.

2. Shell the beans and wash in cold water.

3. Cook the onion in the oil until it becomes translucent, then add the pancetta strips and cook for 2 to 3 more minutes. Stir in beans and pepper. Add water and simmer, covered, on low heat for 8 to 10 minutes if the beans are young and tender, or up to 15 minutes if the beans are larger and tougher. Add extra tablespoons of water if necessary. When the beans are tender, add salt, and cook for a few more minutes uncovered until the last of the water has evaporated.

*adapted from EssentialsofClassicItalianCooking

__________ 

ROASTED BROCCOLINI & LEMON w/ PARMESAEN

INGREDIENTS

1 lemon, halved crosswise, seeds removed

4 garlic cloves, smashed

2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)

3 to 4 tablespoons olive oil

Kosher salt and freshly ground pepper

½ cup finely grated Parmesan

STEPS

1. Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.

2. Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.

3. Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

Adapted from nytimescooking

_____________

SUCCULENT SAUTEED BROCCOLINI

INGREDIENTS

1 bunch broccolini

Kosher salt

2 tablespoons unsalted butter

1/2 lemon, zested

1 teaspoon minced garlic

1 tablespoon lemon juice

1/4 teaspoon freshly ground black pepper

STESP

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

*adapted from hharchives

_____________

EZ PAN ROASTED BROCCOLINI

INGREDIENTS

1bunch broccolini

1 Tbs. olive oil

1 large garlic clove, thinly sliced

1/4 tsp. red pepper flakes

Kosher salt and freshly ground black pepper, to taste

3 Tbs. water

STEPS

In a 10-inch (25-cm) French skillet or fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring constantly, until just golden and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a small bowl.

Increase the heat to medium-high. Add the broccoli and red pepper flakes, and season with salt and black pepper. Pour in the water. Cover and steam for about 3 minutes. Uncover, stir and continue to cook until the broccoli is lightly browned and crisp-tender and the water has evaporated, 1 to 2 minute more. Scatter the garlic on top and serve immediately. Serves 4.

*adapted from 101cookbooks

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GARLICKY GREENS

INGREDIENTS

1 large bunch of kale or chard

2 tablespoons extra-virgin olive oil

fine grain sea salt

5 cloves of garlic, crushed and chopped

1/4 cup Parmesan cheese (opt)

crushed red pepper flakes

STEPS

1. To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

2. Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan.

3. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

*adapted from 101cookbooks

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