Good Deed Tuesday: Hungry Harvest

[ 0 ] June 7, 2016 | Johnna

Fresh produce to your front door is all the craze now. It is deserving of its praise where it gets farm to table produce in your kitchen without you having to wake up early on Saturday’s and Sunday’s to get your piece of the Farmers Market finds. Hungry Harvest has upped the ante with its surplus produce delivery company. Six billion pounds of edible produce is wasted every year in the US, while 50 million Americans don’t know where their next meal is coming from. Hungry Harvest buys this ‘ugly’ produce from local farms, bags it up, and delivers it weekly to customers in Washington DC and Maryland in a CSA-model. In addition, for every bag they deliver, they donate a healthy meal to a person in need.

JKGF loves a good cause and a good recipe. We tried out the Hungry Harvest service and were able to whip up a few meals with the fresh mushrooms (pictured), loose spinach, green onions and limes included in our bundle for that week. Hungry Harvest allows you to have a market basket of a good time with your meal planning each week. This week’s recipe of the week comes from the Hungry Harvest weekly newsletter. Happy Good Deed Tuesday.

MAPLE & SALT CARAMEL BEETS

Tools
Covered Skillet

Harvest Ingredients
1 Large Beet, peeled & thin bite sized slices
1/3 Cup Tangerines Juice

Other Ingredients
1/2 Tsp Sea Salt
1/2 Tsp Pumpkin Pie Spice
2 Cups Water
1 Tbs Butter, unsalted
3 Tbs Maple Syrup

Step 1: Peel the beet & cut into thin bite sized slices.

Step 2: Put into a covered skillet with 2 cups water, with the salt & spice. Cover & set over high heat for 12 to 15 mins, until beets are mostly tender & liquid is well reduced.

Image via Hungry Harvest

Step 3: Add in the tangerine juice (zest optional), butter & maple syrup & heat uncovered over medium high heat for 10 to 12 mins until the sauce is thick and glistening & the beets are nicely tender & fully flavored by the sweet & slightly salty sauce.

Tags: donate, washington dc

Category: Announcements, health concious, Various Cooking Styles, Washington D.C.

About the Author (Author Profile)

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.