Local Harvest Delivery

Local Harvest Delivery Saturday delivery of local, sustainable produce and grocery items to your door! It's shopping the be

Fennel is featured this week. We also have Kale & Apple are the perfect complement for a Salad. We have provided couple recipes on our blog:


https://localharvestdelivery.com/2023/11/20/recipe-for-fennel/

Napa cabbage, also known as Chinese cabbage, is a leafy green that’s all about crispness and mild sweetness. Here’s what you need to know:
1. Looks Matter: Napa cabbage boasts an elongated, pale green head with crinkled leaves, quite different from the round cabbage you might be familiar with.
2. Flavor Profile: Its taste is subtly sweet with a touch of peppery notes. It’s light and crunchy, making it a great addition to many dishes.
Cooking with Napa Cabbage
Napa cabbage is like a culinary chameleon, ready to shine in various recipes:
1. Crispy Salads: Chop it up and toss it into your salads for a delightful crunch.
2. Stir-Fry Star: Its mild flavor makes it a great fit for stir-fries, soaking up all those tasty sauces.
3. Kimchi Classic: Napa cabbage is the secret to Korean kimchi, the spicy and iconic side dish.
4. Soups and Stews: Let it soften in soups and stews, adding a subtle sweetness to the broth.
5. Wrap It Up: Use Napa cabbage leaves as a healthier alternative to wraps or tortillas.
6. Pickle Pleasure: You can pickle it for a tangy and mellow flavor, perfect for side dishes.

Did you know that you can order anything you want? No need of a subscription. This week feature: Marigold, Sugar Pie Pumkins, Lunchbox Peppers, Flowering Tarragon, Granny Smith Apples, Sunburst Summer Squash, Red Fingerling Potatoes, FIRST Broccoli of the season and soon to be out of season Heirloom Tomatoes.

Fall Colors

Fresh Figs are still here! Don't miss out on this opportunity to indulge in their delectable sweetness. Place your order now while they're still available!

Balsamic Roasted Beets Recipe

3 beets peeled & diced (about 3 cups)*
1 TBS olive oil
½ tsp sea salt
1 TBS balsamic vinegar
1 TBS honey (pure maple syrup for a vegan version)
Instructions

Preheat oven to 425 degrees Fahrenheit.

Grease a large baking sheet or dish, and set aside.

Peel and cut 3 beets into 1” cubes.
Toss beets with 1 TBS olive oil and ½ tsp sea salt.
Spread onto a greased baking dish in an even layer.
Bake in preheated oven for 15-20 minutes.
After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
Mix together balsamic vinegar and honey.
After 30 minutes (or when the beets are soft to the touch), remove the beets from the oven and add the honey/vinegar mixture to the baking dish.
Stir until all the beets are evenly coated.
Return to the oven for 10 minutes, stirring once halfway through.
Roast until the balsamic/honey mixture coats the beets (and isn’t runny).
Remove from the oven and serve warm or store and serve later over your favorite salads.

Fresh Figs are here! Limited to this week and maybe next week. Don't miss out on this opportunity to indulge in their delectable sweetness. Place your order now while they're still available!

Tomatillos are back in season this week, and it's truly inspiring to see tomatoes at the market! Although the availability of heirlooms is still somewhat limited, rest assured that I'll personally get them for you from the farmer's market table this coming Saturday.

Salsa Verde Recipe!
Ingredients:

8 tomatillos, husked and rinsed
1 jalapeño pepper (adjust the amount according to your desired level of spiciness)
1/2 onion, roughly chopped
2 cloves of garlic, minced
1/2 cup fresh cilantro leaves
Juice of 1 lime
Salt to taste
Instructions:

Preheat your broiler to high. Place the tomatillos and jalapeño pepper on a baking sheet, and broil for about 5 minutes until they start to char and soften. Flip them over and broil for another 3-5 minutes until the other side is charred as well. Remove from the oven and let them cool slightly.
Once cooled, remove the stem from the jalapeño pepper and cut it in half lengthwise. If you prefer a milder salsa, you can also remove the seeds.
In a blender or food processor, combine the broiled tomatillos, jalapeño pepper, chopped onion, minced garlic, cilantro leaves, lime juice, and a pinch of salt.
Pulse the mixture a few times until you reach your desired consistency. For a chunky salsa, pulse it briefly, and for a smoother consistency, blend it a bit longer.
Taste the salsa and adjust the seasoning with more salt or lime juice if needed.
Transfer the salsa verde to a bowl and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve your homemade salsa verde with tortilla chips, tacos, grilled meats, or any other dish where you'd enjoy its tangy and refreshing flavor.
Enjoy your homemade salsa verde!

This week brings a wide array of fresh additions to our selection. We have vibrant zucchini and crisp green beans to satisfy your veggie cravings, along with succulent apricots and juicy peaches that perfectly capture the essence of summer's bountiful fruits.

Explore the enticing possibilities of grilling by adding an extra touch to your culinary adventure. Not only can you grill your vibrant zucchini and green beans to elevate their flavors, but you can also savor the charred sweetness of grilled peaches. Indulging in this delightful combination is a fantastic way to kickstart the joys of the first week of summer.

Here's a simple recipe for grilled zucchini:

Ingredients:

2 medium zucchini
2 tablespoons olive oil
Salt and pepper, to taste
2 cloves garlic, minced (optional)
1 tablespoon fresh lemon juice (optional)
2 tablespoons grated Parmesan cheese (optional)
Fresh herbs (such as basil or parsley) for garnish (optional)
Instructions:

Preheat your grill to medium-high heat.

Wash the zucchini and cut off the ends. Slice the zucchini lengthwise into 1/4-inch thick strips.

In a large bowl, combine the olive oil, salt, pepper, minced garlic (if using), and lemon juice (if using). Mix well.

Add the zucchini slices to the bowl and toss gently to coat them evenly with the seasoned oil mixture.

Place the zucchini slices directly on the preheated grill grates. Cook for about 2-3 minutes per side or until grill marks appear and the zucchini becomes tender.

Remove the grilled zucchini from the grill and transfer to a serving platter.

If desired, sprinkle the grated Parmesan cheese over the zucchini while it's still warm. The residual heat will help melt the cheese.

Garnish with fresh herbs, if desired.

Serve the grilled zucchini immediately as a delicious and healthy side dish.

Enjoy your grilled zucchini!

Introducing the latest addition this week: fresh, succulent Fava Beans sourced from Tutti Frutti Farms.

Fava beans are highly nutritious and offer several health benefits. Here's some information on fava beans and a delicious recipe:

Nutritional Information: Fava beans are packed with nutrients and are a good source of dietary fiber, protein, and complex carbohydrates. They are also rich in vitamins such as vitamin K, vitamin B6, folate, and vitamin C. Additionally, fava beans contain minerals like iron, manganese, potassium, and magnesium.

Fava Bean Salad

Ingredients:

2 cups fresh fava beans
1 small onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:

When using fresh fava beans, remove them from the pods and blanch them in boiling water for 1-2 minutes. Drain and transfer to an ice bath to cool.
Remove the tough outer skin from the fava beans by gently squeezing them between your fingers.
In a mixing bowl, combine the fava beans, onion, feta cheese, and parsley.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad ingredients and toss gently to combine.
Adjust seasoning if needed and let the salad marinate for about 15 minutes before serving.
Serve the fava bean salad as a refreshing appetizer or side dish.
Enjoy your fava bean salad!

Pluots were first developed by Floyd Zaiger in the late 20th century through hybridization techniques. The goal was to create a fruit with the sweetness of a plum and the firmness and size of an apricot. Pluots have a sweet and juicy flavor that combines the best qualities of plums and apricots. The taste can vary depending on the variety, ranging from tart to exceptionally sweet.

Pluot Crumble Bars:

Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1 large egg
1 teaspoon vanilla extract
4-5 pluots, pitted and chopped
1 tablespoon lemon juice
2 tablespoons cornstarch
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Instructions:

Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking pan.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, beat the egg and vanilla extract together. Add the egg mixture to the flour mixture and stir until the dough comes together. Press two-thirds of the dough into the prepared baking pan to form the crust.
In another bowl, combine the chopped pluots, lemon juice, cornstarch, brown sugar, and ground cinnamon. Toss until the pluots are well coated.
Spread the pluot mixture evenly over the crust in the pan. Crumble the remaining dough over the pluot layer.
Bake for about 35-40 minutes or until the top is golden brown and the fruit filling is bubbling.
Remove from the oven and let the bars cool completely in the pan before cutting into squares. Serve and enjoy!
These pluot crumble bars are a delightful treat that showcases the delicious flavor of pluots. They can be enjoyed as a dessert or a sweet snack.

Cherries have made their appearance! Availability is limited but add some on to your order for this Saturday. 🍒

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Almost all from LHD lunch! Broccoli/brussel/green onion stir fry with a side of avocado and cucumber(store, not in season) salad. So yummy after spring break week having Mexico resort all inclusive food.

Beautiful colors today!

Start of spring is announced by these sweet sweet smelling sweet pea flowers.

Back in business! 🍊🍋🥝🧅🧄🥑

Juicing with Local Harvest Delivery.

October Harvest Box Looking Good

Heirloom tomatoes 🍅 Cucumbers 🥒 Basil and Burratta Yummy

Beautiful colors

New on the scene lunchbox peppers and eggplant. Loving these colors.

Summer produce looking good!

BBQ season for me means skewers.. tomato/garlic and zucchini/onions/bell peppers.

Saturday’s box with peaches!

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What to do when you have accumulated too many onions? Tarte à l’onion…. This one was not made from pasture dough but from TJ’s pizza dough and take your time@when carmelizong the onions, it’s worth it.

After dehydrating these citrus!

Dehydrating citrus for backpacking. (Before picture) Our husbands go into the Los Padres NP every memorial weekend. 5 nights of sleeping with their guys friends, a tradition for the past?!! 18 years or so… I dehydrate citrus because they all love to flavor their drinks with something yummy!

Having some fun with 15 onions. Coming soon to our store. Braided by me, in my spare time

Back in stock! Jalabeanos and Asparagusto Also New Bloody Mary Elixir, a seasoning for the perfect Bloody Mary.