10.22.18

Just Harvested & In This Week’s Bins:

*FUJI APPLES  (Fair Hills Farms, Paso Robles)

*HASS AVOCADOS  (Sweet Shade Farm, Santa Barbara)

*CUCUMBERS  (Frecker Farms, Organic, Carpinteria)

*STRAWBERRIES (Rancho la Familila, Santa Maria)

*ZUCCHINI   (Alcantar Organics, Organic, Buellton)

*ROMAINE LETTUCE   (Alcantar Organics, Organic, Buellton)

*SWEET PEPPER MIX   (Alcantar Organics, Organic, Buellton)

*BLUE LAKE GREEN BEANS  (Frecker Farms, Organic, Carpinteria)

 

This Week’s TIPS:

*Everything can go directly into the fridge except for your avos which can stay on your counter-top. Good idea to give your lettuce a quick hydrating rinse before placing in the crisper. Berries are picked RIPE so be sure to enjoy pronto!

*CUCUMBER HYDRATION & HEALTH -→ perfect pickled or raw:

*Hydration…add slices of cucumber to your water bottle for hot weather hydration.

*As a “cracker”…use thick slices of cucumber in place of toasts or crackers when serving dips or spreads such as hummus or tzatziki.

*Slice thinly and toss with rice vinegar, salt, sesame seeds and pepper to taste.

*Add thick slices of cucs on sandwiches or chopped into salads.

*Relax & Revitalize:  slice cucs put on ‘em on your eyes.

*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 cucumbers, chopped sweet peppers 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.

This Week’s RECIPES:

SESAME CUCUMBER SALAD

INGREDIENTS

•          2  cucumber

•          1 teaspoon salt

•          2 tablespoons distilled vinegar

•          1 tablespoon sesame oil

•          salt, pepper

•          1 tablespoons toasted sesame seeds

STEPS

1.         Rinse, peel (if desired) and thinly slice cucumbers . In a bowl, mix cucumber with 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.

2.         Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil  and salt and pepper to taste. Serve at room temperature or cold.

3.         Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.

*adapted from smittenkitchen

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GREEN BEANS WITH ZUCCHINI AND BACON

There’s nothing like crisp-tender beans, onion and zucchini flavored with bacon. J

INGREDIENTS

1 1⁄4 lbs green beans, fresh

4 slices bacon, coarsely chopped

1 tablespoon vegetable oil

2 zucchini, medium sized, sliced 1 /4-inch thick

1⁄2 cup onion, finely chopped

1⁄4 teaspoon dried savory or 1⁄4 teaspoon thyme

salt

pepper

STEPS

Wash and snap green beans, then steam 3-4 minutes – should still be a bit firm.

Drain and set aside in covered bowl.

In large skillet, saute bacon until crisp, remove with slotted spoon and set aside.

To the skillet, add enough oil to make about 1-2 tbsp of fat in the pan and saute onion, zucchini and the savoury or thyme.

Cook over medium-high heat until crisp-tender (4 min) and stir in beans, bacon, salt and pepper and heat through.

*adapted from cookinggenius

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ZUCCHINI & BEAN SAUTEE

INGREDIENTS

•           1 tablespoon olive oil divided

•           1 large zucchini halved and thinly sliced

•           1/2 pound trimmed green beans cut in bite-sized pieces

•           salt and pepper to taste

•           pinch red chili flakes

•           2 tablespoons lemon juice

•           1/4 cup crumbled blue cheese feta or shredded parmesan – optional garnish

•           red chili flakes optional

STEPS

1.         Heat a large skillet over medium-high heat and drizzle the olive oil. Add zucchini, green beans, salt and pepper to the pan.

2.         Sauté, stirring frequently, until vegetables become bright green and crisp-tender, about 7-9 minutes.

3.         Remove from heat and stir in lemon juice and garnish with cheese and red chili flakes to serve.

*adapted from thelemonbowl

__________________

PASTA w ZUCCHINI & GREEN BEANS

INGREDIENTS

1 pound pasta: orecchiette, fusilli, rigatoni, etc

6 tablespoons extra-virgin olive oil, divided

2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices

6 garlic cloves, chopped

1 handful beans

1/2 cup grated pecorino cheese, plus additional for sprinkling

STEPS

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.

Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Then add beans for 2 min. Mix in garlic and oregano; remove from heat. Add zucchini mixture to pasta, adding reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve.

__________________

SAUTEED SUMMER SQUASH

INGREDIENTS

2-3 squash

sliced onion

1 clove of garlic (minced)

2 tablespoons of butter or olive oil

salt

pepper

STEPS

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  or oil 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

__________

BBQ SUMMER SQUASH SPEARS

INGREDIENTS

fresh zucchini

salt, pepper and any seasoning you want to use

non stick spray or olive oil

a grill!

STEPS

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.

__________

ORZO (OR QUINOA) SALAD w/ FETA, CUCS & SQUASH

*easy to make a big batch and have cold for lunch

INGREDIENTS

4 teaspoons olive oil

3/4 cup crumbled feta cheese

2 tablespoons water

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

1 cup uncooked orzo pasta

STEPS

Cook orzo according to package directions. Meanwhile, in a small microwave-safe bowl, combine zucchini and water.

Cover and cook on high for 1 minute or until crisp-tender; drain.

Place in a large bowl. Add the squash, feta cheese, oil, salt and pepper; toss to coat. Salt and pepper to taste, serve warm or chilled. Yield: 5 servings.

*adapted from tasteofhome

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ZUCCHINI FRIES

INGREDIENTS

2 medium zucchini cut into 1/4-inch square 3-inch long sticks — like fries

olive oil

salt and pepper

STEPS

Preheat oven to 500 degrees F.

Arrange zucchini on nonstick cookie sheet and cover in olive oil. Sprinkle thyme, salt and pepper over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes. Serve hot.

*adapted from 101cookbooks

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CHARRED MEXICAN-STYLE ZUCCHINI

INGREDIENTS

2-3 summer squash, sliced in half lengthwise and seeds removed

3 tablespoons olive oil

salt and red pepper flakes, to taste

1 cup queso, crumbled (Mexican cheese)

fresh cracked black pepper, to taste

ancho chili powder, for dusting

1 lime cut into 4 wedges

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STEPS

Turn oven onto broiler setting.  Place zucchini halves on baking sheet  cut side up.  Drizzle with olive oil and sprinkle with salt and crushed red pepper flakes.  Place under the broiler until sizzling and well charred.  This could take 2 to 5 minutes depending on your broiler situation.

Remove from the oven and allow to cool while you assemble the topping.

In a medium bowl stir together queso, and a few grinds from the pepper mill.  Stir until evenly combined.

Top each zucchini half with a few spoonfuls of prepared filling.  Dust generously with ancho chili powder and serve immediately with wedges of lime.

*adapted from joythebaker

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ZUCCHINI RIBBONS

INGREDIENTS

3-4 squash

1 teaspoon olive oil

thinly vertically sliced red onion

1 garlic clove, minced

1/4 teaspoon salt

1/4 to 1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

shaved fresh Parmesan cheese (optional)

STEPS

1.  Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.

2.  Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally.

3.  Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.

*adapted from nytimes

HAVE A GREAT WEEK!

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      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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