Aug. 29, 2018

Howdy Folks,

We hope you’ve had a smooth transition into the new school year. The farmers are busier than ever and are embracing the time in-between the seasons, when we are starting to see a fun mix of both Summer & Fall in the fields. As always, we appreciate your continued feedback to help us feed you better!

*DELIVERY DAY REMINDER: We are happy to announce that starting this week, we will be switching our Thursday deliveries to WEDNESDAYS. All other routes will remain the same. With school back in session, we’re making this move to tighten up our routes and to get you your produce one day fresher:)  Please let us know if we can provide you with any further info!

Thanks for leaving your flattened “empties” out for us to collect. 

Have a great week!

Ben and the HH Team

 

Just harvested & in this week’s bins:

*Strawberries  (Sunrise Organic Farm, Organic, Lompoc)

*Cal-Red Peaches   (Galpin Family Farms, Reedley)

*Sugar Baby WaterMelons  (Frecker Farms, Organic, Carpinteria)

*Banana Peppers  (Sunrise Organic Farm, Organic, Lompoc)

*Lacinato Kale  (Rancho La Familia, Santa Maria)

*Carrots w/ tops  (Frecker Farms, Organic, Carpinteria)

*Broccoli  (Rancho La Familia, Santa Maria)

*Spearmint  (Earthtrine Farm, Organic, Ojai)

                     – (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…always good to give lettuce/greens a quick hydrating rinse before placing in the crisper. Don’t forget to munch those carrot tops! Berries are picked RIPE so enjoy pronto!

*BANANA PEPPERS!  Also kwown as: PLATANO PEPPERS, YELLOW WAX, HUNGARIAN PEPPERS…these guys have a soft yellow color and a sweet and fruity taste. Great stuffing with cheese and rice, raw chopped in salads, lightly sauteed or grilled until blistering black.  Or, cut off the tip and use as a hot dog bun, fun!  GRILL ‘em in 4 STEPS:   1.) clean the peppers of the stems and seeds and cut into strips lengthwise…season LIGHTLY with salt and ground black pepper.  2.) Brush both sides of the strips w/ olive oil and place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired. 4.) Turn peppers and grill until inner side is done (about half the time of the skin side — 2-4 minutes).

*MINTY MINT!  from BD’s Ojai-based farm. —-> chop and add to salads, serve on crackers or pita with feta cheese (feta & mint, a classic combo!) make hot tea, make iced tea, add to lemonade and craft your julips or mojitos :)  Great with watermelon too. Mint was originally used as a medicinal herb to treat stomach ache and chest pains. Known in Greek mythology as the herb of hospitality, one of mint’s first known uses in Europe was as a room deodorizer. The herb was strewn across floors to cover the smell of the hard-packed soil. Stepping on the mint helped to spread its scent through the room.

This Week’s Recipes:

WATERMELON w/ MINT & FETA SALAD

INGREDIENTS

•       6 cups watermelon cubes, from about 1/4 of a large watermelon

•       1 tablespoon rice vinegar

•       3 ounces feta cheese, drained and crumbled

•       1 loosely packed cup fresh mint leaves

•       Freshly ground black pepper

•       Flaky sea salt

STEPS

1.      Pour off any juice that has gathered around the watermelon. Toss gently with the rice vinegar. Toss with the feta cheese crumbles, just until the watermelon begins to look lightly coated.

2.      Chop the mint leaves very, very finely, into tiny ribbons. Toss with the watermelon and spread in a serving bowl. Garnish generously with black pepper. Taste. If desired, add a sprinkle of flaky sea salt. Serve immediately.

*adapted from thekitchen

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MINTY MOROCCON CARROTY COUS COUS

This Moroccan-style dish tastes good, looks good and is good for you. Enjoy it warm or at room temperature. Carrot greens are used in place of herbs instead of going to waste.

INGREDIENTS

•    Handful of carrot leaves and tender stemlets

•    2 tbsp freshly squeezed lemon juice

•    1 tsp kosher or coarse sea salt

•    1 clove garlic, minced

•    1/8 tsp freshly ground black pepper

•    1 1/4 cups vegetable stock

•    1 cup instant couscous

•    1/4 cup extra virgin olive oil

•    2 carrots, shredded

•    1/2 cup dried currants/cherries

•    1/2 cup pistachios, toasted and coarsely chopped

•    1 tbsp chopped fresh mint leaves

STEPS

On a large cutting board, combine carrot leaves with lemon juice and salt. Using a sharp knife, chop them finely. Transfer greens and juices to a serving bowl. Stir in garlic and pepper. Set aside.

In a saucepan over medium-high heat, bring stock to a boil. Add couscous in a steady stream, stirring constantly. When mixture returns to a simmer, cover and remove from heat. Set aside for about 5 minutes, until liquid is completely absorbed.

Add couscous to carrot leaves and mix with a fork. Let stand for 5 minutes, until slightly cooled. Add oil, carrots, currants and pistachios and mix gently with a fork. Scatter mintovertop. Serve warm or at room temperature.

Makes 4 servings

*Excerpted from The Complete Leafy Greens Cookbook by Susan Sampson

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MINT & CARROT-TOP CHIMICHURRI

(goes great w/ broccoli!)

•    Prep time: 15 minutes

•    Yield: Makes about 2/3 of a cup

INGREDIENTS

•    2 cloves garlic, chopped (about 2 teaspoons)

•    1 cup fresh mint (spearmint) leaves, packed

•    handful of chopped carrot tops

•    2 Tbsp red wine vinegar

•    1/2 teaspoon Kosher salt

•    1/4 teaspoon red pepper flakes

•    6 Tbsp olive oil

STEPS

1 Place garlic in the bowl of a food processor and pulse several times until chopped. Add the mint and carrot leaves and pulse until finely chopped. (Alternatively chop everything finely by hand.) Remove to a medium bowl.

2 Add the vinegar, salt, and red pepper flakes to the mint parsley mixture and stir until the salt has dissolved. Stir in the olive oil.

Will keep for several days in the refrigerator. Perfect to serve with lamb or steak or on crackers with soft cheeses

*adapted from 101cookbooks

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AUNT DOLLY’S STUFFED BANANA PEPPERS

INGREDIENTS

3-4 peppers

1 cup cooked rice

1 egg

1 /2 tsp paprika

1/8 to ¼ tsp ground cloves

1 tsp pepper

salt to taste

¾ cup chopped onion

2 tsp garlic powder

optional: ground beef or turkey

SAUCE:

1 can tomato sauce

1  tomato paste & 1 can water equal to tomato paste

1 tsp garlic powder

Salt & pepper to taste

2 tsp paprika

(If mix seems a little bitter add a small amount of sugar)

STEPS

1. Pre cook sauce in pot on top of stove until it starts to boil; turn off and let set. Mix together ground meat, rice, eggs, onion and seasonings. Stuff the peppers.

2. Dip the tops of the peppers in flour and sear on stove top in hot skillet with a little olive oil. Place stuffed peppers in deep casserole and pour sauce in almost to the top.

3. Slow cook low temp 2 hours or longer at 300 degrees. (you can cook them 3 or 4 hours on low if using a Crockpot).

*adapted from sandyschatter

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SHREDDED KALE, MINT & FETA SALAD

INGREDIENTS

1 bunch kale

1/3 cup olive oil

1 teaspoon kosher salt, plus more as needed

2 medium garlic cloves, finely chopped

2 tablespoons cider vinegar

2 teaspoons Dijon mustard

½ basket red or yellow cherry tomatoes, halved

6 ounces feta cheese, crumbled (about 1 1/2 cups)

2 tablespoons thinly sliced fresh mint leaves

Kale has sturdy leaves that make it an excellent choice for a hearty salad. In this Greek-inspired recipe, flat-leaf kale is cut into ribbons and massaged with olive oil and salt to soften it without having to cook it. Then garlic is smashed into a paste and whisked with cider vinegar, Dijon mustard, and olive oil to make a tangy, garlicky dressing. Toss the kale and dressing with cherry tomatoes, feta cheese and serve as a light, healthy lunch or a flavorful side dish next to roasted chicken or grilled salmon.

STEPS

1Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and place in a large bowl. Add 2 teaspoons of the oil and 1/2 teaspoon of the salt and gently squeeze and toss the leaves with your hands until they’re coated with the oil and have softened slightly.

2Place the garlic and remaining 1/2 teaspoon of salt on a cutting board and drag the side of a chef’s knife across them at a 15-degree angle until a smooth paste forms.

3Transfer the garlic paste to a medium, nonreactive bowl, add the vinegar and mustard, and whisk to combine. While whisking continuously, add the remaining oil in a slow, steady stream until fully incorporated.

4Add the dressing to the bowl with the kale and toss to coat the leaves. Add the tomatoes, feta, scallions, and mint and toss to combine. Taste and season with salt as needed. Serve immediately.

__________

HONEY-MINT ROASTED CARROTS

These honey glazed carrots recipe is made sweet by roasting in the oven at a high temperature until candied and caramelized.

INGREDIENTS

bunch carrots

tablespoons olive oil

1 tablespoon raw honey

½ teaspoon sea salt

chopped mint

chopped carrot tops

crumbled feta

STEPS

Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper. Toss the carrots with the oil, honey and salt, until well-coated. Arrange in an even layer and bake in the oven until browned and caramelized, about 30 minutes.

While the carrots roast, in a small bowl combine, chopped mint, chopped carrot tops, crumbled feta and a dash of balsamic vinegar/glaze and toss or lightly whisk. Set aside.

Once carrots are done, allow to cool on the pan for a few minutes and then drizzle your sauce over the carrots and serve at warm or at room temperature.

*adapted from feedmephoebe

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PAN WILTED KALE

INGREDIENTS

2 teaspoons extra-virgin olive oil

4 garlic cloves, thinly sliced

1 bunch kale, tough stems removed and leaves coarsely chopped

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

STEPS

In a large frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Stir in the kale and vegetable stock. Cover, reduce the heat to medium-low, and cook until the kale is wilted and some of the liquid has evaporated, about 5 minutes.

Cook uncovered until the kale is tender, 5 to 7 minutes longer. Remove from the heat and stir in the lemon juice, salt and pepper.

Season to taste and enjoy.  Goes well in pastas, or with couscous, rice, or quinoa or also as a side dish for meat or fish

*adapted from MayoClinic

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POLENTA (OR RICE) & CHEESE STUFFED PEPPERS

INGREDIENTS

Coarse salt and ground pepper

1 package (10 ounces) polenta (or recipe above)

1 cup shredded asiago cheese

2-3 peppers, halved lengthwise through stem, ribs and seeds removed

STEPS

1. Place peppers in a large baking dish; fill with polenta mixture.

2. Preheat oven to 400 degrees. Pour 1/2 cup water in bottom of baking dish. Cover with foil; bake 30 minutes. Remove foil; sprinkle with remaining cheese.

3. Return to oven; bake, uncovered, until cheese is golden and peppers are very tender, about 30 minutes more. Serve immediately.

*adapted from marthastewart

__________ 

ASIAN BROCCOLI RICE BOWLS

INGREDIENTS

•       1 lb. broccoli, ends trimmed

•       Kosher salt and freshly ground pepper, to taste

•       2 Tbs. peanut oil

•       1 Tbs. Asian sesame oil

•       1 large garlic clove, finely chopped

•       1 Tbs. sesame seeds

•       1 Tbs. soy sauce

•       1 Tbs. rice vinegar

•       cooked rice

•       chopped mint for garnish

STEPS

1.      Preheat an oven to 475°F.

2.      Arrange the broccoli spears in a single layer on a rimmed baking sheet. Season lightly with salt and pepper. In a small dish, stir together the peanut and sesame oils and the garlic. Brush the broccoli spears on all sides with the oil mixture.

3.      Roast the broccoli, turning once, until the stems are nearly crisp-tender and the florets are beginning to brown, about 10 minutes. Remove the pan from the oven and sprinkle the broccoli evenly with the sesame seeds. Continue to roast until the seeds are toasted, the stems are crisp tender and florets are browned, about 5 minutes more.

4.      Remove the pan from the oven and arrange the broccoli on a platter. Drizzle with the soy sauce and vinegar and serve warm or at room temperature. Serves 4.

5.      Variation: To prepare broccoli with garlic oil, omit the peanut and sesame oils, sesame seeds, soy sauce and rice vinegar. In a small bowl, stir together 3 Tbs. olive oil and the garlic. Arrange the broccoli on the baking sheet. Season with salt and pepper and brush with the garlic oil. Roast for about 15 minutes. Drizzle 2 tsp. fresh lemon juice over the broccoli and serve atop the rice

*adapted from williamssonoma,

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EZ PAN ROASTED BROCCOLI

INGREDIENTS

•       1.5 lbs broccoli

•       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

1.      Trim and peel the broccoli stems. Cut the florets into 1-inch (2.5-cm) pieces, and cut the stems on the bias 1/4 inch (6 mm) thick

2.      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.

3.      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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BACK-TO-SCHOOL AGUA FRESCA

INGREDIENTS

•       ½ watermelon, chopped

•       1/2 cup water

•       24 mint leaves, divided

•       3 tablespoons super-fine sugar, divided

STEPS

1.      Add the watermelon and the water to a blender, and puree until smooth. Divide the mint leaves, sugar and lime slices among 8 glasses and muddle the ingredients. Add ice to each glass and pour in the watermelon agua fresco. Stir and serve.

*adapted from marcelavalladolid

REFER A FRIEND AND SPREAD THE HEALTH!
*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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