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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.
