Feb. 12, 2019

Happy Tuesday Folks!

Hope everyone is well enjoying these crisp days…we have a little rain in the forecast but still a ton of great February produce available :)

*This month, we are happy to celebrate 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

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

Just harvested & in this week’s bins:

*Pea Tendrils  (Earthtrine Farm, Organic, Ojai)
*Romaine Lettuce  (Givens Farm, Organic, Santa Barbara)
*Brussel Sprouts  (Rancho La Familia, Santa Maria)
*Broccolini  (Earthtrine Farm, Organic, Ojai)
*Leeks  (Givens Farm, Organic, Santa Barbara)
*Saladette Tomatoes  (Givens Farm, Organic, Santa Barbara)
*Strawberries (Rancho La Familia, Santa Maria)
*Pink Lady Apples  (Fair Hills Farms, Paso Robles)

               *all items grown by family farms using ecological practices

This Week’s Tips & Notes:

*Everything can go directly in the fridge, except for these greenhouse grown tomatoes from Givens Farm, which can keep on your counter. Your Pea tendrils are delicate and should be consumed ASAP.

*IT’S GONNA RAIN AND YOU’VE GOT LEEKS—-> You can use leeks anywhere you would normally use onions…sauteed with vegetables, braised, in soups and in morning (or night) egg scrambles.  For an easy side dish:  chop the light green & white parts and throw in a pan, sauté with olive oil on med-high heat until they are soft, golden brown.  The darker green segment are great for soup stock.The Romans are thought to have introduced leeks to the United Kingdom, where they were able to flourish because they could withstand cold weather. The Welsh regard for leeks can be traced back to a battle that they successfully won against that Saxons in 1620, during which the Welsh soldiers placed leeks in their caps to differentiate themselves from their opponents.

*USEFUL 150 SECOND VIDEO TIP….HOW-TO TRIM, CUT & WASH YOUR LEEKS:    CLICK HERE.

*QUICK VEGGIE SIDE!   -Slice brussel sprout in half.  In a cast iron pan heat a tbsp or oil.  Over medium high heat, put broccolini and sprouts into pan cut side down.  Roast without moving for about five minutes. Add 1/4 cup of chicken stock or water and continue cooking until most of the liquid has evaporated.  Serve immediately. *chef Kevin Folan

*PEA TENDRILS, Say Wah?  Pea tendrils, also known as pea shoots, are the young leaves, stems, vines, and flowers of a pea plant.  All the parts of the plant are edible. They’re slightly sweet, with a mild bitter aftertaste, and they have a nutty undertone. The leaves have a texture similar to spinach, although not as delicate. Popular in Asian dishes, and great raw in salads, sandwiches and stirfrys… personal fav is to give them a light toss in olive oil, lemon juice, salt and pepper, then add this sald into a big tortilla with hummus.

*MACERATION FOR DESSERT...before you sit down for your Valentine’s Day dinner, slice up your strawberries and toss with lemon juice and a lil honey.  An easy dessert for those winter time strawbs! (also, check out galette recipe below) These straws are tasting pretty dang good for Feb :)

This Week’s Recipes:

ROASTED BRUSSEL SPROUTS w LEEKS & PANCETTA

INGREDIENTS

1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 leek, minced
1/2 tablespoon extra-virgin olive oil
1/4 cup water

STEPS

1.  Preheat oven to 450°F.

2.  Toss together Brussels sprouts, pancetta, leeks, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

3.  Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

*adapted from HH archives

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PEA TENDRIL SAUTEE (TASTY OVER RICE)

INGREDIENTS

2 tablespoons olive oil
1 leek, minced
1 bunch pea tendrils
lemon juice

STEPS

Heat oil in large skillet over medium-high heat. Add garlic; cook until golden, about 2 minutes. Discard garlic. Add butter, then pea tendrils. Cover; cook just until wilted, stirring often, about 5 minutes for pea tendrilsor 2 to 3 minutes for pea shoots. Season with salt and pepper.  Serve atop rice.

adapted from epicurious

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LENTIL STEW w CANDIED BRUSSELS

In this stew, lentils take center stage together with Brussels sprouts. Roasting the little cabbages at high heat makes them turn sweet and crispy, especially the blistery-brown outer leaves.

INGREDIENTS

for sprouts:
1lb. Brussels sprouts
2Tbsp. olive oil
1Tbsp. honey
2tsp. balsamic vinegar
~Salt and pepper

for lentils:
1½cups dry du Puy lentils,liquid reserved (Trader Joe’s has ready made)
1Tbsp. olive oil
1Tbsp. butter
1large yellow onion, sliced
2tsp. Dijon mustard
~Salt

STEPS

1. Preheat the oven to 425 degrees.

2. Cut the ends off the Brussels sprouts and cut the remaining sprouts in half. Place them in a baking dish large enough to hold them in one layer and toss them with the olive oil, salt, and pepper. Roast them in the bottom third of the oven until browned, 18 to 20 minutes. Drizzle the honey and balsamic vinegar over the Brussels sprouts. Stir to coat them all over with the honey mixture, and roast until the Brussels sprouts are well browned and slightly sticky, 5 to 7 minutes.

3. Set a large, heavy skillet over medium heat. Add the oil and butter. When the butter has melted, add the onion and a generous pinch of salt. Cook, stirring occasionally, until the onion is tender, about 10 minutes. Turn down the heat to medium-low and continue cooking the onion until golden brown, 5 to 10 minutes.

4. Drain the cooked lentils, reserving the cooking liquid. Add the lentils and ⅔ cup cooking liquid to the onions. Bring to a simmer. Add the mustard. Cook just until the liquid returns to a simmer.

5. Divide between 4 bowls and top with the Brussels sprouts.

*adapted from culinate

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BRUSSELS & BROCCOLINI w/ PARMESAN CHEESE & PINE NUTS (Great w/ Fettuccine)

INGREDIENTS

1 tablespoon olive oil
1 leek, minced
3/4 pound brussels sprouts, trimmed and quartered
broccolini
1/4 cup vegetable broth
2 tablespoons toasted pine nuts
Kosher salt and freshly ground black pepper
3 tablespoons freshly grated parmesan cheese

STEPS

Heat olive oil in a large frying pan over high heat. Add leeks and brussels sprouts & broccolini, and cook until brown and softened, stirring occasionally, about 8 minutes. Add broth and cook untilsprouts are tender but not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and pepper. Transfer to a small dish and sprinkle with parmesan.

*adapted from epicurious

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SUCCULENT SAUTEED BROCCOLINI & LEEKS

INGREDIENTS

1 bunch broccolini
Kosher salt
2 tablespoons unsalted butter
1/2 lemon, zested
1 minced leek
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper

STESP

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and leek and stir. Drain the broccolini and add it to the leek mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

*adapted from hharchives

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ROASTED BROCCOLINI & LEMON w/ PARMESAEN

INGREDIENTS

1 lemon, halved crosswise, seeds removed
1 leek, minced
2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan

STEPS

1. Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, leeks and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.

2. Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.

3. Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

Adapted from nytimescooking

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EZ PAN ROASTED BROCCOLINI

INGREDIENTS

1bunch broccolini
1 Tbs. olive oil
1 leek, thinly sliced
1/4 tsp. red pepper flakes
Kosher salt and freshly ground black pepper, to taste
3 Tbs. water

STEPS

In a 10-inch (25-cm) French skillet or fry pan over medium heat, warm the olive oil. Add the leek and cook, stirring constantly, until just golden and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a small bowl.

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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VALENTINE STRAWBERRY GALETTE

INGREDIENTS

Dough:

1 1/4 cups flour
1/2 cup chilled butter
3-5 tbsp ice water

*put butter into flour with a pastry cutter or in a food processor. The mixture should look like coarse breadcrumbs.  Mix in ice water until dough just comes together.

Filling:

*Quarter strawberries and mix with 1/4 cup or sugar(or less if they are really sweet)  and let it sit for ten minutes to macerate.

STEPS

1. Roll out the dough into a circle until its about 1/2 inch thick.  Pour strawberry filling right into the center of the dough.

2. Fold up theside of the pie crust so that they overlap each other, creating a sealed pie crust.

3. Top with egg was and sugar, and bake at 350 degrees for about 30 min, or until the crust is golden brown.

*chef Kevin Folan

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