Aug. 8, 2018

Howdy Folks!

We have a colorful & nutritious haul coming for your kitchens this week, picked fresh from our network of talented local farmers. We hope you enjoy!

*Reminder that our School Drop Spot Fundraisers will resume with the first week of school. Welcome back!

To get your school involved in the “buck-a-bin” school fundraiser program, please contact us!

*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:

*Galia Melon  (Givens Farm, Organic, Santa Barbara)

*Bella Royal Peacotums   (Galpin Family Farms, Reedley)

*Early Girl Tomatoes  (Alcantar Organics, Organic, Buellton)

*Cilantro  (Alcantar Organics, Organic, Buellton)

*Jumbo White Onion  (Alcantar Organics, Organic, Buellton)

*Curly Kale  (Alcantar Organics, Organic, Buellton)

*Romaine Lettuce  (Alcantar Organics, Organic, Buellton)

*Strawberry Paw Red Potatoes  (Robinsong Farms, Templeton)

                     – (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!

We’re excited for our second haul ever from young farmers Brandon and Roxanne of RobinSong Farms, a small-scale, sustainable and diversified farm in SLO County. They can’t wait for you to try their specialty Red Potatoes! Check them out their farm HERE!

This Week’s Tips & Notes:

*Everything can go directly into the fridge except for the tomatoes, which can stay on your counter-top. Friendly seasonal reminder to never refrigerate your tomatoes (unless they’ve been cut or cooked of course)! 

*ALL HAIL THE KALE. Check out these 47 kale recipes “that go beyond the kale salad”. Some serious deliciousness. Although, what makes you feel better than a kale salad?  CLICK HERE.   


*LOAD UP FOR THE WEEK! SIMPLE PICO DE GALLO SALAD—-> Chop  up those tomatoes, onions and cilantro. Toss with a dressing of lime and a little honey.

*GALIA MELON MAGIC: Perfect for a SWEET DESSERT bite, or for a POWER BREAKFAST: simply halve your melon, spoon out the seeds and add cereal, granola, yogurt or cottage cheese. Refrigerate after slicing. Don’t forget that melon & prosciutto combo!

*NO PAIN ROMAINE… ultra crisp and crunchy lettuce from our main man Jose Alcantar of Alcantar Organics. Great for CHOPPED or CAESAR SALADS or for a big SALAD WRAP with tomaotes and hummus is a big tortilla! Also very tasty grilled:  leave end on head of Romaine, slice in half from root to tip, rub lightly with olive oil, throw on grill (cut side down) for a few minutes until you see a few char marks, flip over for a few more.  serve drizzled w/ white wine vinagrette and crumbled feta/blue cheese OR blue cheese dressing.

*Summer stonefruit fun continues with another round of the prized PEACOTUM (!!!) .  One of farmer Anthony Galpin’s personal favorites….a 3 three-way cross of a velvety & fuzzy PEACH, a sweet APRICOT and a colorful PLUM. Close your eyes and you can certainly taste all three fruit flavors in the Peacotum, YUM!

This Week’s Recipes:





olive oil

salt & pepper


1.         Preheat oven to 375°F, rack in lower third.

2.         Chop the potatoes and chop the onions, toss with olive oil

3.         Roast in oven for 25-35 minutes until potatoes or until golden brown

4.         In serving bowl, sprinkle with a bit more sea salt and toss well.

*adapted from culinate



Prep Time: 10 mins Cook Time: 30 mins Yield: 2-3 people


1.5lb potatoes

1 large onion cut into wedges

Olive Oil

zest and juice of 1 lemon

Fresh cilantro

salt + pepper


PreHeat your oven to 375{F}

Wash and cut your potatoes into even sized cubes / chunks and add them into a bowl.

Chop off the top of the onion {not the root end, the other end} and cut it into even sized wedges with the root still attached to each wedge and add into the bowl

Zest your lemon and add it into the mixing bowl. Then drizzle on some olive oil {or your favorite roasting fat}.

Add in as much or as little as you’d like of chopped cilantro, salt, pepper and perhaps garlic powder.

Mix it all up so everything is evenly coated, then spread into an even layer onto your baking pan.

Bake for 30-45 minutes, until the potatoes and onion are roasted to your liking!

Place into a serving bowl and spritz on as much lemon juice as you’d like {I used a whole lemon} and give it a gentle mix about!

Serve + Enjoy!




1 cup long-grain white rice

Coarse salt

1/2 cup fresh cilantro

1 tablespoon olive oil

1 garlic clove


In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

Meanwhile, in a blender, combine cilantro, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

*adapted from sunsetmag




6 garlic cloves

1cup fresh cilantro

1/2cup chopped white onion

2tablespoons white wine vinegar

1/2teaspoon dried oregano

1/2teaspoon red pepper flakes

1/2cup extra virgin olive oil

1/2teaspoon salt

Coarsely ground black pepper


Place garlic in food processor; pulse until finely chopped. Add cilantro, onion, vinegar, oregano and pepper flakes. Add olive oil in a thin stream and process until smooth. Add salt and pepper. Refrigerate, covered, up to 1 week. Makes 1 cup.

*OR, use pestal and morter




•          1 bunch kale

•          1 onion, sliced

•          1 chopped pepper

•          1/4 cup red wine

•          1/2 teaspoon kosher salt

•          1/2 teaspoon lemon pepper seasoning

•          A pinch of crushed red pepper

•          1/2 lemon, juiced

•          1 cup quinoa, uncooked

•          Balsamic vinegar, for drizzling


Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the onions, season with salt, and cook until tender and beginning to caramelize.

Rinse and drain the quinoa. Bring 2 cups of water to a boil. Add the rinsed quinoa, cover and simmer for 15 minutes.

While the quinoa simmers, rinse the kale and remove the stems from the leaves. Slice the stems as you would a celery stalk. Add the stems and red wine to the onions and sauté until stems begin to soften, about 5 minutes.

Gather the leaves, roll them up, and slice them into ribbons. Add them to the pan, tossing to combine. Once the leaves have wilted slightly (about 4 minutes) add the spices to taste, add the lemon juice, the peppers and toss to combine.

To serve: spoon the cooked quinoa onto your plate, making a well in the middle. Serve the kale and onions on top of the quinoa, drizzle with balsamic vinegar, and sprinkle with sesame seeds, if desired.

*adapted form zestfullou




•          4 large eggs

•          4 large egg whites

•          1/4 cup grated Swiss Cheese

•          1/2 bunch kale, washed well

•          1 large white onion, sliced thin

•          2 tsp light butter

•          salt and fresh pepper to taste

* .        add potatoes too!


Preheat oven to 400°.

In a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. Set aside.

Separate the stems from the leaves of the kale. Dice the stem into small pieces. Roll the leaves up and slice into thin ribbons, about an 1/8-inch thick.

Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until the onions become translucent, about 8-10 minutes. Bring the heat up to medium and cook until the onions caramelize. Set the onions aside.

Increase the heat to medium-high, add remaining butter and add the kale stems. Cook about 3-4 minutes. Add the kale leaves to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend. Reduce heat to low and cook until the edges set, about 6-8 minutes. Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes.

Remove from the oven and place a dish over the pan; flip onto the plate. Cut into wedges and serve.

*adapted from lightchef




1 melon, cut into 6 wedges

paper-thin prosciutto slices


Wrap prosciutto slices on the melon and enjoy.

*adapted from hharchives


*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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