02.19.19

Happy Tuesday Folks,

We’re excited for you to try the first pickings of Tango Tangerines from Anthony Galpin, which have been loving the low overnight temps…they’re sweet and tangy and loaded with classic tangerine flavor and Vitamin C. Can’t eat enough of these things! It’s been cold, windy and frosty at farms across the region, but we’re still seeing plenty of local abundance available to keep a pep in your step. And don’t forget to step outside tonight for the biggest full moon of the year:)

Have great week,

Ben & the HH Team

Just harvested & in this week’s bins:

*Loose Spinach  (Alcantar Organics, Organic, Buellton)

*White Japanese Turnips  (Sunrise Organic Farm, Organic, Lompoc)

*Red Soda Potatoes  (Road 20 Farm, Organic, Madera)

*Green Curly Kale  (Sunrise Organic Farm, Organic, Lompoc)

*Italian Parsley (Flat-Leaf)  (Alcantar Organics, Organic, Buellton)

*Fuji Apples (Fair Hills Farms, Paso Robles)

*Persian (Bearss) Limes  (Rancho Santa Cecilia, Carpinteria)

*Tango Tangerines  (Galpin Family Farms, Reedley)

               *all items grown by family farms using ecological practices

This Week’s Recipes:

ROASTED RED POTATOES & TURNIPS  w. LIME CHIMICHURRI

(2 ways to do this….either toss spuds in chimichurri, then roast. Or, give the potatoes a quick toss in olive oil and roast, and then use the chimichurri more as a dipping sauce.)

INGREDIENTS

2 pounds potatoes

1 bunch turnips

1/4 cup lime chimichurri (see recipe below)

STEPS

Preheat oven to 400 degrees. Line a 12 x 18-inch baking pan with foil.

Cut each potato in half, and cut each half into four quarters.

Cut turnips to similar size of the potaotes

Toss the potatoes  and turnips with the chimichurri sauce, and spread them out in a single layer in the pan.

Bake for 25-35 minutes, then check for doneness. A fork should be able to easily pierce the biggest pieces of potato.

When the potatoes are golden brown and slightly crispy on the outside, and soft on the inside, remove from the oven.  Season with salt and pepper to taste.

Serve warm.

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LIME CHIMICHURRI 

INGREDIENTS

1 bunch fresh flat leaf parsley, chopped

1 cup olive oil

1⁄3 cup fresh lime juice

2 tablespoons white vinegar

6 garlic cloves, chopped

1 shallot, chopped

1 teaspoon salt

1⁄2 teaspoon pepper

1⁄2 teaspoon crushed red pepper flakes (optional)

STEPS

Parsley should be chopped up pretty small and should equal about 1 cup. You can chop the garlic and shallots in a little food processor if you have one but I would hand chop the parsley.

Combine and mix all the ingredients.

*great for topping meat or fish or roasted veggies

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PARSLEY-LIME VINAIGRETTE

INGREDIENTS

2 cups (packed) flat-leaf parsley (leaves and stems)

1/2 cup olive oil

3 tablespoons fresh lime juice

1/2 tablespoon Champagne vinegar

1 garlic clove, crushed

Kosher salt and freshly ground black pepper

STEPS

Pulse parsley, oil, lime juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper.

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ROASTED TURNIPS & POTATOES w LIME JUICE & PARSLEY

INGREDIENTS

2 tablespoons olive oil

2 minced garlic cloves

1 teaspoon smoked paprika

2 medium turnips

1 lb potatoes, chopped into 2-3in pieces

1 tablespoon chopped fresh parsley

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt

STEPS

Preheat oven to 450°F.

Heat olive oil in a small skillet over medium. Add minced garlic cloves and smoked paprika; cook until fragrant, about 2 minutes.

Peel turnips, and cut into wedges. Combine turnip wedges, the potatoes, and garlic oil in a large bowl; toss. Place on a baking sheet lined with parchment paper.

Bake until golden, about 20 minutes, stirring halfway through.

Toss with chopped fresh parsley, fresh lime juice, and kosher salt.

*adapted from cookinglight

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ROASTED TURRNIPS w PARMESEAN & PARSLEY

INGREDIENTS

2 pounds turnips (4 to 5 medium), peeled and cut into chunks

2 tablespoons extra-virgin olive oil

Salt and pepper

1/2 cup freshly grated Parmesan

1/4 cup chopped fresh flat leaf parsley

STEPS

Preheat the oven to 475°F.

In a large baking dish, toss the turnips with the olive oil. Season generously with salt and pepper. Roast, tossing occasionally, until golden and tender, 30 to 35 minutes. Add the Parmesan and parsley and toss to combine. Season to taste with salt and pepper.

Cooks’ note: For more variety, add additional root vegetables, such as potatoes and carrots.

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GARLIC SAUTEED SPINACH

INGREDIENTS

1 bunch spinach leaves

2 tablespoons olive oil

2 tablespoons chopped garlic

2 teaspoons salt

3/4 teaspoon ground black pepper

1 tablespoon unsalted butter (optional)

Lime

STEPS

Rinse the spinach 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 spinach, 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 spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lime, and a sprinkling of sea or kosher salt. Serve hot.

*adapted from epicurious

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POTATO WEDGES

INGREDIENTS

potatoes

olive oil

lots of salt

chopped parsley

STEPS

Preheat oven to 425

chop spuds into wedges

Toss all ingredients and place in oven for 25 min or until golden brown.

Garnish with more salt & parsley

*chop into smaller wedges from more crisp

*adapted from 101cookbooks

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BOILED SPUDS w./ BUTTER (just a little)

INGREDIENTS

1 pound potatoes

1 tablespoon salt

2 tablespoons cold unsalted butter, cut into 4 pieces

1 small garlic clove, finely grated or shaved

A 5-finger pinch of parsley leaves

½ lime

Coarsely ground black pepper

STEPS

In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.

Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.

Tear the parsley leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lime to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.

*adapted from cooking.nytimes

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CRISPY BAKED POTATO CHIPS w/ PARMESEAN

INGREDIENTS

2 or 3 potatoes

1 tablespoon + 1 teaspoon olive oil, divided

¼ teaspoon salt

5 garlic cloves, minced

¼ cup parmesan cheese

*chopped parsley garnish

STEPS

With a knife, or a mandolin, slice potatoes very thinly (about 1/16 inch thick). Soak sliced potatoes in water for 1-2 hours. Drain, and pat dry with paper towels.

Preheat oven to 400 degrees.

Toss potatoes with tablespoons of olive oil. Sprinkle salt over, toss to combine.

Line two baking sheets with a cookie cooling rack. Place the potatoes in an even layer on the rack.

Bake in oven until golden brown and crisp, turning pan every five minutes. Because some will brown faster than others, keep a close on them and remove chips as they brown. Be sure to not let them get too brown, some white is fine, once they cool, they will crisp up. The whole process should take 15-25 minutes. Once the potato chips come out of the oven, sprinkle with salt. Let cool.

While the potatoes are in the oven, heat the remaining olive oil in a small skillet or saucepan over a low heat. Add garlic, and saute until garlic is cooked and softened, about 3 minutes. Be careful to not brown the garlic.

Sprinkle the garlic and parmesean over chips. Serve.

*adapted from cookingforkeeps

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CARMELIZED TURNIPS

Simple and straightforward. These turnips don’t need a lot of tarting up, and their flavor is sweeter and less assertive than their purple topped relatives. Also, if they are smaller, there is a good chance they will not even need to be peeled.

INGREDIENTS:

1 bunch turnips

1 tablespoon butter or neutral oil

½ tablespoon sugar

Salt and Pepper to taste

Some water

STEPS

Peel the turnips (or not if the skin is tender) and cut into pieces ¾” at the wide end.

In a sauté pan just big enough to hold them without crowding, bring enough water to cover the turnips to a boil.

Add a large pinch of salt.

Add the turnips, lower the heat to a simmer and cook the turnips just until they are no longer raw and have softened just enough so a sharp knife can just poke in.

Drain the turnips, discard the water, and return the turnips to the pan.

Place the pan back over the heat, bring heat to medium, and sprinkle the sugar evenly over all.

Allow the sugar to begin to caramelize. It will start to turn brown, and you will smell it. (If it smells like it might be burning remove from heat immediately.)

Add the butter, and swirl around, tossing to coat evenly.

Reduce heat to low and cook slowly, tossing to allow the turnips to develop crisp surfaces.

Taste occasionally to be sure they are not overcooked- they will turn mushy and bitter.

Once the turnips are universally-colored and glazed, they are ready to serve.

Chef’s Notes:

I like these with roast chicken, braised meat, and seared salmon. For a variation, I will use a little orange juice before I add the butter. Splash in 2 tablespoons of orange juice and swirl the pan, cooking until the orange juice has evaporated, then add the butter and proceed. You can add herbs and spices if you wish as well. Cinnamon, cardamom, and garlic all play well together here. Rosemary and thyme combine well, and sage leaves browned in the butter is very nice.

*adapted from andrewcohen

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TURNIPS ALLA BACON

Makes 2 main-course (or 4 side-dish) servings

INGREDIENTS

1 bunch turnips , with their greens

1 tablespoon olive oil, plus 1 tablespoon for cooking the greens

3 ounces (2 or 3 strips) bacon, diced

salt

squeeze lime juice

black pepper

STEPS

Position a rack in the lower center of the oven and preheat to 450º.

Cut the greens off of the turnips and reserve. Wash the turnips and trim away the tail and stem ends. If your turnips are bigger than a ping pong ball, halve them; if they’re much larger, cut them into quarters.

Heat 1 tablespoon of the olive oil in a large, oven-proof skillet over a medium flame. Add the diced bacon, and cook, stirring occasionally, until crisp, a few minutes. Lift the bacon out of the pan leaving behind the fat.

Add the turnips to the pan, sprinkle with a few pinches of salt, and toss to coat them in the oil. Put the pan into the oven, and roast until caramelized and tender, about 30 minutes, turning the turnips a few times throughout the baking.

While the roots roast, wash the turnip greens well, and either cut each leaf off the stem, or use the lazy approach: stack a bunch of leaves on top of one another, and begin slicing the leaves into 1/2″ ribbons until you get to the stemmy part, then discard. (If you cut off all the stems, have a beer, then stack and slice as directed.)

When the roots are done, remove them from the pan. Place the pan over a medium flame (don’t forget – that pan handle is hot!) and swirl in the remaining tablespoon of olive oil. Add the sliced greens, and toss with tongs until wilted and tender, about 5 minutes. Season with a bit of salt and a squeeze of lime. Add the turnips and bacon to the pan and a few good turns of black pepper. Adjust the seasoning as you wish, then serve.

*adapted from hharchives

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ROASTED TURNIPS WITH BUTTERED GREENS

INGREDIENTS

2 tbsp. unsalted butter

1 lb. small white turnips with green tops, halved, greens roughly chopped

Kosher salt, to taste

1⁄2 tsp. caraway seeds

STEPS

Heat oven to 400°. Melt 2 tbsp. butter in a 12″ ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4–6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12–15 minutes. Transfer to a serving platter; keep warm.

Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1–2 minutes; transfer to a bowl. Add remaining butter to skillet; melt. Cook turnip greens until wilted, 3–4 minutes. Stir in reserved caraway seeds and salt; cook 1 minute. Transfer to platter with roasted turnips

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ROASTED TURNIPS IN WINE

INGREDIENTS

1 bunch turnips, peeled and cubed, greens reserved for another use

1 cup red wine

1/4 cup honey

2 Tablespoons butter

STEPS

Place turnips in saucepan; add remaining ingredients and enough water to barely cover. (You may also add other root vegetables: carrots, parsnips, etc.) Simmer until tender. Pour into baking dish and bake at 350 degrees 1/2 hour. Serve with rice or chicken. 2-3 servings.

*adapted from peggysbiodynamicgarden

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LIMEADE

INGREDIENTS

3-5 bearss limes, plus slices for garnish

1/2 cup sugar or honey, plus more if needed

STEPS

Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.

Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.

*adapted from citrushaven

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