Aug. 21, 2018
Howdy Folks,
Hope your Tuesday is treating you right! Nothing says back to school like the first apples of the season from the Rydell family of Fair Hills Farm! Fall flavors are starting to trickle in, but we’ve still got a whole lotta Summer produce in the local fields :) . As always, everything picked fresh from our network of talented local farmer friends.
Thanks for leaving your flattened “empties” out for us to collect.

*Reminder that our School Drop Spot Fundraisers will resume with the first week of classes. Welcome back to school! —> To get your school involved in the “buck-a-bin” school fundraiser program, please contact us!

Have a great week!
Ben and the HH Team


Just harvested & in this week’s bins:
*Strawberries  (Sunrise Organic Farm, Organic, Lompoc)
*Gala Apples   (Fair Hills Farm, Paso Robles)
*Ambrosia Melons  (Sunrise Organic Farm, Organic, Lompoc)
*Rainbow Cherry Tomato Mix  (Sunrise Organic Farm, Organic, Lompoc)
*Red Leaf Lettuce  (Roots Organic Farm, Organic, Los Olivos)
*Zucchini  (Rancho La Familia, Santa Maria)
*Green Beans  (Rancho La Familia, Santa Maria)
*Fresh Red & Yellow Potatoes  (Sunrise Organic Farm, Organic, Lompoc)
                     – (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 tomatoes which you can leave on your counter-top.lettuce/greens a quick hydrating rinse before placing in the crisper. Berries are picked RIPE so enjoy pronto!*POWER MELON BREAKFAST…simply halve your melon, spoon out the seeds and add cereal, granola, yogurt or cottage cheese.  Known for their sweet, tender, orange  flesh and  tan, webbed skin, we’re sure you’ll love these babies from the young team at Sunrise Organic Farm Farm! PS- Ambrosia melons are in the cantaloupe family, so for those with cantaloupe allergies, the Ambrosia is most likely a no-go. The kings of cantaloupes!

*GALA GALA- Fresh load of crisp Gala Apples this week from the Rydell family orchards in Paso Robles.  Their Galas are the first variety to ripen up, but as we get closer to the fall season they’ll be picking Fujis, Honey Crisps, Cameos, Granny Smiths and of course their famous Pink Ladys.

This Week’s Recipes:

1 melon, cut into 6 wedges
paper-thin prosciutto slices
Place melon wedge on each of 6 plates.
Wrap prosciutto slices on the melon and enjoy.
*adapted from hharchives

Greeks call this fassolakia Iadera. It’s a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.

1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped

Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.
*adapted from bonappetit

Total:1 hr 5 min Prep: 15 min Inactive: 20 min Cook: 30 min
Yield: 4 servings
Level: Easy
4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
*adapted from culinate

½ cup quinoa
¼ cup feta, crumbled
½ pint of cherry tomatoes, sliced
2 Tablespoons olive oil
1 lemon, juiced
Salt and pepper to taste

Cook quinoa according to directions. Set aside to cool.
In a large mixing bowl combine the feta cheese, and cherry tomatoes.
Add the olive oil and lemon juice mixing to coat the salad.
Add the quinoa and mix to combine. Add salt and pepper to taste.
Serve or cover and refrigerate.
If I make this and have leftovers I will often adjust the taste the next time I eat it. The lemon and olive oil really soak into the quinoa so to bring the flavor back out try adding a bit of each until you are at your desired flavor.
This salad goes great over greens as well: try arugula or romaine.
*adapted from acedarspoon

12 oz angel hair
2 tablespoons olive oil
2 cloves garlic, minced
1 sprig fresh rosemary or 1 teaspoon dried
1/2 cup cherry tomatoes
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons sea salt
1 teaspoon red pepper flakes
1/2 cup light ricotta
1 tablespoon olive oil, for serving

In a small saucepan over a low heat, heat olive oil.  Add garlic and rosemary and sauté until brown, about 2 minutes.  Add cherry tomatoes and sauté for about 8 minutes or until tomatoes start to burst.
In the meantime, cook pasta according to package instructions.  Drain and return to pot with a tad of pasta water.  Add garlic powder, salt, and pepper.  Toss pasta and add tomatoes.
Divide pasta into 4 bowls.  Top each with a dollop of ricotta.  Drizzle with olive oil and top with red pepper flakes.
*adapted from mayoclinic

1 basket cherry tomatoes
A few sprigs thyme or rosemary
2 Tablespoons olive oil
kosher salt and freshly ground black pepper

Preheat oven to 450°. Toss cherry tomatoes with thyme and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.
*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
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