This Week’s Fresh Harvest June 22-26, 2020
First Harvest “Rich Lady” Yellow Peaches – Rocking Chair Ranch
First Harvest Green Butter Leaf Lettuce – Martinon Farms
Red Beets – Bautista Farms
Wasabi Fire or Kohlrabi Microgreens – Gracious Greens
First Harvest Bok Choy or Fennel – Hayashi Farms or Rancho La Familia
First Harvest Zucchini or Yellow Summer Squash – Martinon Farms
Red & Green Swiss Chard – Bautista Farms
Sweet Organic Valencia or Navel Oranges – L&C Smith Groves
Sweet Orange Carrots – Bautista Farms
Sweet Organic Strawberries (large boxes only) – Rancho La Familia
First Harvest Parsley Bundles – Bautista Farms
First Harvest “Polar Zee” White Nectarines – Rocking Chair Ranch(All items subject to change based on availability)Be sure to use our storage tips to extend the shelf life of your fruits & veggies!

 

Fresh Fish this Week! 

Monday – Friday Fish: Fresh Local Salmon Fillets
(If the offering changes, we’ll update our website “Harvest Box” page)

Recipes:
Salmon with Cajun Butter Sauce
Baked Blackened Salmon with Brown Butter Lemon Drizzle
Baked Feta and Herb Crusted Salmon

Fish supplied by Giovanni’s Fish Market & Grotto in Morro Bay

 

Fruits & Veggies Storage Tips: 

Refrigerate all items as soon as possible
All items will remain fresh when following these tips!

Bok Choy – Rinse. Store in an air-tight baggie or container in crisper.
Fennel – Trim fronds 2-3 inches above bulb, wrap in a plastic bag store in crisper.
Butter Lettuce – Rinse. Store in roomy bowl lined with slightly damp paper towels. Cover and place in fridge.
Beets – Trim off greens store separately in a sealed baggie. Place beet in a perforated plastic bag in crisper.
Carrots – Rinse. Trim off greens store in a container covered with water and lid. Change out water every 4-5 days.
Oranges, Lemons, Grapefruit – Store on counter top 2-3 days or in crisper.
Peaches – Store in crisper.
Nectarines – Store in crisper.
Squash- Store in paper or plastic baggie in crisper with bag open to breathe.
Microgreens – Store in a dark location or in a paper sack in refrigerator. Light sensitive.

 

SLO Veg Spotlight Meet Rachael and Bartimaeus “Hostess and Host of Good Food – Good Times”

Rachael and Bartimaeus are the proud owners of SLO Veg. Their heart is for serving and cooking and warming up their social circles with good food and good times. Both Rachael and Bart are educated in cooking and hospitality. Bartimaeus earned his culinary degree as a chef from Le Cordon Bleu in Idaho, and Rachael received her degree in Hospitality and Tourism from Stevens Henagar College of Business in Utah.

Bartimaeus said that he got his real education from his danish grandma though, in the kitchen, cooking up amazing meals. He said his all time favorite is Danish Gronkaal Soup (green kale soup). It’s a soup with just about everything including the essential ham bone. He has fond memories of being in the kitchen with his grandma. It was not until Bartimaeus went to culinary school that he realized that some of the delicious meals he was making with his grandma originated from France. He just knew that what grandma was teaching him to cook was amazing, and inspiring him to be a chef.

When Bartimaeus is not working or cooking, he likes to spend his free time just hanging with the dogs. He loves the companionship of a dog and says that they define ” Agape” love. This love is the kind of love you will see from Bartimaeus towards SLO Veg. He puts his all into SLO Veg, and is always thinking of ways to make the wheels turn better. He got his work ethic and love to serve from his military service. He is a combat medic surgical technologist Army veteran. Outside of serving for SLO Veg, he is drawn to helping homeless veterans. In years past, he helped his good friend with a non-profit called the ” Guardians Foundation”. This organization would literally go find homeless veterans on the street and do everything they could to help them, from food, work, clothing, counseling, to housing. He would love to start a program like this here in SLO.

Rachael had a similar experience growing up with her mom and grandma in the kitchen. Her grandma and mother taught Rachael the love of cooking. Rachael is the oldest of 8. She spent many days helping her mom and grandma out in the kitchen, learning the beauty of cooking, while also helping take care of her large family. Today, she says her happy place is taking her SLO Veg box home and cooking all day on a Sunday. She also loves being home,decorating and bringing the good life to those around her through food and fellowship.

Rachel feels that SLO Veg is a way of serving her community. She puts everything into making sure she is getting high quality produce and market items from local farmers and vendors to serve the SLO County community. If you talk to Rachael on the phone you will feel like you are calling a good friend. This is a natural feeling because to her, customers are her best friends. She tells the SLO Veg crew to pack the boxes like you are packing for your best friend. This is the SLO Veg way that she brings to her employees and to our community. When you get a box from SLO Veg it is just like you are eating at Rachael’s table and she wants you to know she cares about you from every vegetable and fruit she selects weekly to how the box is delivered.

It makes Rachael and Bartimaeus both happy to make others happy and that is why they love serving for SLO Veg. They never tire hearing customers say,” It’s like Christmas every week getting a box from SLO Veg!” Each is dedicated to hard work and bringing joy to others. This is why together, Bartimaeus and Rachael make an amazing team that serves our county well, through living the good life, while serving others.

Author: Gina Carmen Palmer Turley

 

We wish everyone a healthy happy week!  We look forward to seeing you on your next delivery day!   Kindly, Your SLO Veg Team