Feb. 5, 2019
Welcome back Folks! We’re excited to kick off our 2019 season! We hope you have been enjoying all the rains….we’ve got an ultra-fresh, seasonal haul coming in from the local fields as we write this. *This week marks 10 years of operations here at HelloHarvest….we are ever-so thankful for our diverse HH community of eaters and skilled farmers, we appreciate all your continued feedback and support over the years. So cheers to a healthy and delicious new year!!! 

Have a great week,
Ben & the HH Team

Just harvested & in this week’s bins:*Lacinato Kale  (Alcantar Organics, Organic, Buellton)
*Golden A Potatoes  (Road Twenty Farm, Organic, Madera)
*Bok Choy  (Alcantar Organics, Organic, Buellton)
*Red Carrots w tops, jumbos  (Alcantar Organics, Organic, Carpinteria)
*Yellow Sweet Onions  (Peri & Sons, Organic, CA)
*Hass Avocados  (Coronado Family Farm, Santa Barbara)
*Eureka Lemons, smalls (Las Palmalitas, Organic, Carpinteria)
*Satsuma Mandarins  (Galpin Family Farms, Reedley)

               *all items grown by family farms using ecological practices

This Week’s Tips & Notes:

*Friendly reminder to leave out your flattened “empties” for us to collect and reuse, thanks!*Everything can go directly in the fridge, except your avocados and onions which can keep on the kitchen counter-top. We’ve got a nutritious load for you to boost through this cold and rainy weather. Great week for veggie bowls, hearty soups or veggie roasts. Anthony Galpin’s Satsumas are peak sweetness and loaded with Vitamin C this time of year. We’re looking forward to his Tango Tangerines about 7-10 days away from being ready. Like everyone else, Anthony’s orchards received some-needed big rains, saying “…our farm got hammered with heavy rains, huge puddles and strong winds that knocked some ripe fruit from the trees, but replenishing the wells and boosting soil fertility is what it’s all about. That, and snow in the mountains”.

*BOK CHOY BASICS…Alcantar Organics offering a hearty Asian treat this week…Cantonese for “white vegetable”.  Dates back to the 1300’s along the Yangtze River Delta Region in China.  Filled with Vitamins A, C, K as well as folate and calcium. Enjoy both the greens and stalk- steamed, stir-fried, sautéed, boiled, in soups or atop rice.  




1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1-2 bok choy, choppped
1 bunch kale, cut finely
Carrots, minced
2 tablespoons soy sauce
Salt and ground black pepper
Fresh lemon juice
Sesame seeds


Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy, carrots and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Then throw in the minced kale til it wilts. Serve with rice. Season, to taste, with salt and black pepper, sesame seeds, and lemon juice.

*adapted from 101cookbooks




1 bok choy
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Sea salt
Half of a lemon, cut into wedges


Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.

Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.

Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.

Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.




1 bunch carrots with tops
2 tablespoons olive oil
2 tablespoons honey
Kosher salt, to taste
Freshly ground pepper, to taste

Carrot Top & Pistachio Gremolata:

1/2 cup finely chopped carrot tops
1/4 cup finely chopped pistachios
1 large clove of garlic, minced (about 1 tsp)
Zest and juice of 1 lemon
Flaky sea salt and freshly ground pepper, to taste


Preheat the oven to 400F and line a rimmed baking tray with foil.

Remove the tops from the carrots and set aside. Wash and scrub the carrots and cut in half lengthwise. Place carrots in a single layer on the baking tray.

In a small bowl, whisk together the olive oil, honey, and salt + pepper to taste. Pour the honey mixture over the carrots and toss to coat.

Place in the oven and bake for 25-35 minutes or until carrots are tender and browned, making sure to flip the carrots halfway through cooking. Roasting time will vary depending on the size of the carrots.

While the carrots are roasting, make the carrot top gremolata. Mix the chopped carrot tops, chopped pistachios, minced garlic, lemon zest and juice, salt + pepper, and mix together.

When the carrots have finished roasting, transfer them to a serving platter. Top the carrots with the gremolata and serve.

PRO TIP: If you purchase carrots with the tops still on, make sure to remove the greens as soon as you get home (and store them in a bag in your refrigerator). The tops pull moisture from the roots, so if they’re left on you’ll end up with sad, floppy carrots – which no one wants!

*adapted  from FarmBelly



1 bunch kale
olive oil
good-quality coarse salt


Preheat the oven to 400°F.

Wash kale and dry it in a salad spinner or between tea towels. (Extra moisture will keep them from getting nice and crispy.) Cut or pull out the tough stems, tear the leaves into chip-sized pieces and spread out on a rimmed baking sheet. Drizzle with oil and toss with your hands to coat well; arrange in a single layer and sprinkle with salt.

Roast for about 10 minutes, until crispy and starting to turn brown on the edges, but not too dark. Serve immediately or cool completely and store in an airtight container until ready to serve.

*adapted from babble




olive oil
lemon zest
salt & pepper


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

Chop the potatoes, toss with a few cloves of garlic, halved as well and salt

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

In serving bowl, sprinkle with zest and sea salt and toss well.

*adapted from culminate




1 bunch kale, ribs removed and discarded
⅓ cup extra virgin olive oil
¼ cup fresh lemon juice
4 garlic cloves, minced
½ cup parmesan, freshly grated
¼ teaspoon kosher salt
Pepper to taste


In a large mixing bowl put the kale, olive oil, lemon juice, garlic cloves, parmesan and salt. Using clean hands start massaging the kale salad and continue to do this for about 3-4 minutes {you want the kale to reduce down to about half of what you started with}. Taste the salad and add pepper and continue to massage for another few seconds. Taste again and adjust seasoning accordingly.

Serve alongside your favorite meal or as lunch.

*adapted from acedarspoon



Prep Time: 20 minutes Cook Time: 40 minutes  Servings: 6

This simple recipe can be made even easier by using shredded rotisserie or grilled chicken. Adding the rind from a piece of Parmigiano-Reggiano cheese during cooking lends depth of flavor to the soup.


2 small boneless, skinless chicken breast halves, about 3/4 lb.
2 Tbs. olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1-inch piece of Parmigiano-Reggiano cheese rind,
plus cheese shavings for garnish
6 cups chicken broth
Juice of 1 lemon
1 small bunch kale, tough stems removed
Salt and freshly ground pepper, to taste


In a small saucepan, combine the chicken breasts with cold water to cover by 1 inch  (2.5 cm). Set over medium-high heat and bring to a boil. Reduce the heat to low and simmer until the chicken is opaque throughout, 15 to 18 minutes, skimming off any foam on the surface. Transfer to a plate and let cool. Shred the chicken.

In a large, heavy pot over medium-high heat, warm the olive oil. Add the onion and garlic and cook until translucent, about 5 minutes. Add the cheese rind, broth and lemon juice and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

Add the kale and chicken and simmer, stirring constantly, just until the kale is wilted. Remove and discard the cheese rind, and season the soup with salt and pepper.

Ladle the soup into warmed bowls and serve immediately, garnished with cheese shavings. Serves 4 to 6.

Adapted from Williams-Sonoma Soup of the Day




1 bunch kale
2 tablespoons olive oil
2 tablespoons chopped garlic
2 teaspoons salt
3/4 teaspoon ground black pepper


Rinse the kale well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the kale, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.

Uncover the pot, turn the heat on high, and cook the kale for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the kale to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

*adapted from epicurious




drizzle of olive oil
yellow onions, chopped
garlic, chopped to taste (optional)
sea salt and freshly cracked pepper, to taste


Preheat the oven to 400 degrees. Coat a baking dish with olive oil then add the potatoes (may need to halve the bigger ones). Drizzle the potatoes and onions with olive oil then season with garlic, rosemary, sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 15 minutes then toss them. Continue to roast for an additional 10-15 minutes or until tender and cooked through.

Toss the roasted potatoes with salt and pepper. Serve immediately.

*adapted from bonappetit




1.5 lbs potatoes
3 tablespoons Extra-virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Kosher or sea salt and freshly ground white pepper


Preheat oven to 400 degrees. Scrub potatoes and cut into small cubes and place shallow baking pans. Toss each with 1 teaspoons olive oil and season with salt and white pepper. Cover pans with aluminum foil and roast for 30 minutes. Remove foil, toss potatoes to loosen from pans and continue roasting uncovered until tender and lightly browned, about 20 minutes more.

Meanwhile, heat remaining 2 tablespoons olive oil in wide pot over medium-low heat. Add the onion and reduce heat to low. Season with salt and white pepper, cover pan and cook until meltingly tender, 25 to 30 minutes. Stir occasionally and add a little water toward the end of cooking time if the onions seem dry or are sticking to the pan. Whisk together the vinegar and mustard and stir in.

Using a fork or potato masher, roughly smash, but not too much, you want big chunks. Taste and season with salt, pepper, or vinegar as needed, and a little olive oil if the potatoes seem dry. Gently stir the three batches together so the different colors remain visible. This dish can be made earlier in the day and held at room temperature.

*adapted from santamonicafarmersmarketcookbook



*a healthier way to enjoy French fries.  Plus, this quick recipe is easier to make.  Great as a side dish or a snack. Use unrefined, virgin coconut oil for a serving of healthy fat.


1.5 lbs fingerling potatoes
1T to 2T Unrefined, Virgin Coconut Oil, melted
Coarse Ground Salt


Fresh Pressed Garlic
Fresh Rosemary, minced
Chipotle Pepper, Cayenne Pepper, or Chili Powder
Jalapeno Pepper, minced
Parmesan Reggiano, freshly grated
Nutritional Yeast


Preheat oven to roast setting at 550ºF or as hot as your oven will go. Line a baking sheet with parchment paper. Slice each finger potato with a sharp knife, cutting thin sections or slices but stopping near the bottom of each potato.  Do not slice potato all the way through.  Slices or sections will separate during cooking.

If using optional additions, whisk into the coconut oil. Except for cheese or nutritional yeast.  Sprinkle those on top of the potatoes before baking. Brush the top of each potato with coconut oil, pushing a little of the oil down between each of the sections.  Top with coarse grated salt. Put baking sheet in oven and roast until potatoes are tender in the middle and slightly browned and crispy on the edges.

*adapted from saveur




1 bunch carrots
1 tablespoon coconut oil melted
sea salt to taste


Preheat oven to 400 degrees.

Toss carrots with coconut oil.

Roast carrots on rimmed baking sheet for 20 minutes, or until carrots are tender and starting to caramelize.




1 bok choy, chopped
1 onions, thinly sliced
chopped carrots
1 cup long-grain rice
1 tablespoon cooking oil
kosher salt and black pepper
2 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup bbq sauce
1/4 cup low-sodium soy sauce
2 tablespoon sesame seeds

(*easily made vegetarian)


1.  Cook the rice according to the package directions.

2.  Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and cook the chicken, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.

3.  Add the bok choy and ¼ cup water to the skillet. Cover and cook until the bokchoy is just tender, 3 to 4 minutes.

4.  In a small bowl, combine the soy sauce, barbecue sauce, and onions. Add to the skillet and bring to a boil.

5.  Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes. Serve with the rice (also good with ramen noodles instead of rice)

*adapted from realsimple





1 Bunch Bok Choy
1 onion
2 pkgs ramen noodles
1 small package slivered almonds
2 tsp sesame seeds


3/4 cup sugar
1/4 cup vinegar
3/4 cup vegetable oil
2 Tablespoons soy sauce


1.  Salad: Chop your desired amount of bok choy into tiny bite size pieces. Slice onions. Refrigerate until ready to serve.

2.  Topping:  Brown crushed noodles and almonds in butter. In the last couple of minutes add the sesame seeds and brown without burning. Drain on paper towels and cook to room temperature. Reserve until ready to serve salad.

3.  Dressing:  Combine dressing ingredients in a jar and shake well. Refrigerate and reserve until ready to serve salad. When ready to serve combine topping, salad and dressing then toss. Serve immediately

*adapted from kitchenboutique




7 ounces thin rice stick noodles (1/2 of a 14-ounce package)
½ cup chicken or vegetable broth
1 tablespoon soy sauce low-sodium if desired or wheat-free tamari
1 tablespoon Shao Hsing rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ teaspoon red pepper flakes or 1 to 2 teaspoons minced jalapeño
2 tablespoons peanut oil or canola oil
2 eggs, beaten
¾ pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths
Salt to taste
½ teaspoon sugar
1 cup coarsely chopped cilantro can include stems, plus additional sprigs for garnish (optional_)
•2 teaspoons sesame oil

*garnish with flowers


Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, soy sauce, and rice wine or sherry in a small bowl. Combine the garlic, ginger, and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up and cut into strips 1/4 inch wide. Place near the wok.

Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili. Stir-fry no more than 10 seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until it is bright green and the leaves are wilted, and add the broth mixture, the drained noodles, and the tomatoes. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to soften. Add the cilantro and egg shreds, and the salt and sugar, and stir-fry another 30 seconds to a minute, until well combined. Add the sesame oil, stir together, and serve, garnished with cilantro sprigs if desired.

*adapted from nytimes




1 bulb (and a little of the stem) garlic, chopped
2 teaspoons sesame oil
2-3 cups cooked Rice (or noodles or Quinoa)
2 cups chopped veg (bok choy, romanesco, carrots, cabbage, etc
2 teaspoons Sesame oil
1 Tablespoon or ponzu or soy sauce
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon black pepper


In a wok or large pan/skillet, heat 2-3 teaspoons of the high smoke point oil (sesame) on high heat.

Add garlic and cook until golden.

Add onions. Cook for 2-3 minutes, stirring occasionally until brown on the edges.

Optional: add tofu/tempeh

Add in remaining veg, salt, black pepper and sugar. Reduce heat to medium, cover and cook for 3-4 minutes.

Add in cooked rice or noodles(or quinoa), soy sauce/liquid aminos and sesame oil.

Toss well, taste and adjust salt, spice and seasoning.

Cover and cook 2 minute. Serve hot.

*adapted from ricarica

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