July 24, 2018

Howdy 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.

HEAT continues this week—-> if you plan on being away most of the day, please feel free to leave out a cooler with ice packs and we’ll gladly transfer your produce to keep it nice and fresh! 

*Continued gratitude for all your referrals and spreading the HeHa gospel!  *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.

Have a great week!

Ben and the HH Team

Just harvested & in this week’s bins:

*Tomatoes w. Calyx  (Givens Farm, Organic, Santa Barbara)

*Gold Bar Squash  (Givens Farm, Organic, Santa Barbara)

*Purple Basil  (Givens Farm, Organic, Santa Barbara)

*Hass Avocados  (Sweet Shade Farm, Santa Barbara)

*Eureka Lemons  (Sweet Shade Farm, Santa Barbara)

*Flavor Granade Pluots   (Galpin Family Farms, pesticide-free, Reedley)

*Elegant Lady Yellow Peaches  (Galpin Family Farms, pesticide-free, Reedley)

*Mini Dark Belle Watermelons  (Givens Farm, Organic, Santa Barbara)

                     – (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!

This Week’s Tips & Notes:

*Everything can go directly into the fridge except for the avocadoes and tomatoes which can stay on your counter-top alongside the basil with it’s stems in a shallow cup of water.

*COMPOTE – use that STONE FRUIT!….compote is an easy & wonderful way to use the summertime abundance of stone fruit.  See the recipe for pluot compote below, which can be used with all sorts of plums, pluots, peaches, nectarines, apricots.  A favorite topping on ice cream and yogurt.

*Friendly seasonal reminder to never refrigerate your tomatoes (unless they’ve been cut or cooked of course)! 

This Week’s Recipes:



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




4 medium zucchini (cut into 1/2″ thick spears)

2 egg whites

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon ground cayenne pepper

salt and freshly ground black pepper to taste

olive oil

1 jar marinara sauce (warmed, to serve)


Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicon baking mat.

Blot excess moisture from zucchini spears with a clean kitchen towel or paper towel.

In a shallow dish, whisk the egg whites until frothy.

In a separate dish, whisk the together the whole wheat breadcrumbs, Parmesan cheese, garlic powder, cayenne, seasoning with salt and pepper.

Dredge the spears in the egg whites and coat completely in the breadcrumb mixture. Place dredges spears in a even layer on the baking sheet, leaving space between each stick. Drizzle or spray lightly with olive oil.

Bake for 18-20 minutes or until golden and crisp. Serve with warm marinara sauce.

*adapted bonappetit




fresh zucchini

salt, pepper and any seasoning you want to use

olive oil


Heat up your grill or cook whatever you are going to be eating for dinner.

Slice your zucchini into long spears.

Spray with non stick spray or drizzle with olive oil.

Sprinkle some seasoning over it (I love any kind of seasoning on my zucchini)

Lay directly on the grill (directly over the flames -if you are using a gas grill, you want to turn it down a bit)

Allow it to cook for about 5 minutes on one side. Then flip and cook for another 5 minutes.

You know they are ready to flip when they have pretty grill lines.

That is it – in 10 minutes, you have a healthy and frugal side dish!

*adapted from serious eats



(great side dish, or tossed in pasta)


1 teaspoon olive oil

2 cloves garlic, minced

4 medium size Italian zucchini

kosher salt and freshly cracked pepper to taste


Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini. Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Add the zucchini and toss lightly with tongs to coat with the oil.

Saute until warm and just barely tender. This took less than 5-6 minutes for me. Sprinkle with salt and pepper and taste. Adjust seasonings accordingly.  Enjoy!

*adapted from barefeetinthekitchen




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

1 tablespoon olive oil

1/2 to 1 teaspoon minced garlic

1 can (14-1/2 ounces) Italian diced tomatoes, undrained

1 teaspoon seasoned salt

1/4 teaspoon pepper

1/4 cup grated Parmesan cheese


In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer.

Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings

*adapted from italia




3-4 summer squash

1 sliced/chopped yellow onion

1 clove of garlic (minced)

2 tablespoons of butter or olive oil




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 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. 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


*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

Order Online @:   www.helloharvest.com





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