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Local Food Truck Veteran Launches Brand New Gastrotruck

Meet Harvest Kitchen.

Another food truck has joined the San Diego fleet. David Holtze, who operated Green Truck for four years, has branched out with a new gastrotruck, Harvest Kitchen. A self-proclaimed "ingredients geek", Holtze is continuing his relationship with the region's organic farms and local purveyors like Suzie's Farm and Catalina Offshore for a seasonal menu that he says will suit paleo, gluten-free, and vegan lifestyles, ranging from bowls that can be topped with grass fed beef burgers or organic grilled chicken to salads, and a few "between bread" options, including his original "Turnip the Beet" burger, a handmade patty made of roasted red beets and turnips with chickpeas, brown rice, garbanzo bean flour, garlic, cumin, and red wine vinegar, served grilled on toasted locally-made gluten-free sourdough bread.

Harvest Kitchen's biodiesel gastrotruck, which was tricked out with wood trim by a local artist in Barrio Logan, will also be used to cater weddings, private parties and festivals with a custom menu that could include slow-roasted grass fed beef with pickled red onion and horseradish cream or grilled coriander-spiced chicken with cucumber mint raita, but it will serve the public every Sunday at the Hillcrest Farmer's Market.




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