Monthly Archives: September 2013

Quinoa-and-Corn-Stuffed Acorn Squash

Ingredients:Image

  • 1 small acorn, halved and seeded
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/4 cup quinoa
  • ½ cup corn
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon minced fresh thyme or 1 pinch dried thyme
  • 3/4 cup Parmesan cheese, grated
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon unsalted butter
  • Balsamic vinegar, for serving

Directions:

  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain. Cut kernels from cob with a knife by standing the corn on its end and cutting down along the cob.
  •  
  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and grease with vegetable oil or a cooking oil spray.
  • Brush cut sides of squash with 1 tablespoon oil, season with salt and pepper, and lay cut-side down on prepared baking sheet. Roast on lower-middle rack until tender, 45 to 55 minutes. Remove squash from oven and increase oven temperature to 450 degrees.
  • Meanwhile, bring 2 cups water to boil in small saucepan. Stir in quinoa and 1/4 teaspoon salt and cook until quinoa is tender, 20 to 25 minutes. Drain and set aside.
  • Wipe saucepan dry, add remaining 1 tablespoon oil, and heat over medium heat until shimmering. Stir in corn and shallot and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, coriander, and thyme and cook until fragrant, about 30 seconds.
  • Off heat, stir in cooked quinoa, 1/2 cup Parmesan, parsley, pine nuts, and butter. Season with salt and pepper to taste.
  • Flip roasted squash over and scoop out flesh, leaving 1/8-inch thickness of flesh in each shell. Gently fold cooked squash into quinoa mixture, then mound mixture evenly in squash shells. (Stuffed squash can be covered loosely with plastic wrap and refrigerated for up to 4 hours. Finish and bake as directed, increasing baking time to 25 to 30 minutes.)
  • Sprinkle squash with remaining 1/4 cup Parmesan. Bake on upper-middle rack until cheese is melted, 5 to 10 minutes. Drizzle with balsamic vinegar to taste and serve.

Rainbow Salad With Chard and Carrots

Ingredients:Image

  • 1 bunch rainbow chard
  • 2-3 medium rainbow carrots, grated
  • 1 tablespoon honey
  • ¼ cup olive oil
  • ¼ cup red wine
  • ¼ cup orange juice
  • Salt and pepper to taste
  • ½ cup chopped walnuts
  • ½ cup raisins or other dried fruit

Directions:

  • Slice chard into ribbons.
  • Whisk together honey, oil, wine, and orange juice. Season with salt and pepper.
  • Toss chard and carrots with dressing, walnuts, and raisins.

 

All hands on Deck!

All hands on Deck!

It was a real team effort last week. With John manning the Internet, Michael spreading the word about the company through advertising and Facebook, Thomas behind the wheel. Myself, I was doing a little driving, a lot of produce ordering and interviewing new drivers to find the perfect fit for the PCH family. It had been awhile since all of us were working at the same time and it was cool to watch how the company can grow with all of us chipping in as needed.

Last week saw the last of Washington Lettuce. We had hoped to squeeze a few more weeks in, but Mother Nature had other ideas. This week we had no less then 10 different squashes to choose from. As if I need more of a reminder fall was coming.

One thing that we are grateful for though are cooler temperatures. It’s been quite the challenge getting your greens to your doorstep looking like how we got them. One change is we now order just for one day. All our produce arrives between 11am and 2pm. From there it’s a mad rush to pack and have them in the vans by 7. We try to have an empty unit for next days farm fresh load. If you’ve ever thrown anything on an anthill you have a good idea of what 2-7 looks like for us.

Thanks to the growth we’ve experienced we’ve now been able to bring on two more drivers. Spencer and Casey. They’ll make a great addition to the team and I’m sure will make sure your produce arrives safe and sound the following morning.

That’s it for this week.  Its going to be another whirlwind week but as small business owners these are the weeks we all dream about.

~Reece

Hearty Corn Chowder

Ingredients:Image

  • 2 strips bacon (optional)
  • 1 stalk celery, chopped
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 2 medium potatoes or 3 small potatoes, cubed
  • 1 ear of corn
  • 1 carrot, chopped
  • ½ cup cream
  • 1 tablespoon flour
  • ½ teaspoon ground sage
  • Salt and pepper to taste

 

Directions:

  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain.
  • In a large pan, fry bacon until almost done. Add celery, onion, and garlic and sauté until lightly brown. Remove bacon and cut into bite-sized pieces.
  • Transfer everything to a cooking pot. Add corn, potatoes, carrots, butter, and broth. Cook for about 15 minutes.
  • Mix flour and a little water together to form a paste. Add along with cream to the cooking pot and cook for another 30 minutes. Add more flour to reach a desired thickness.
  • Season with sage and salt and pepper to taste.
  • For best results enjoy near a fire with friends and family.

Weekly Update

Hi Friends!

 

We had quite the week! Thanks to your awesome support we had our biggest week yet. As some of you know we had to recycle some cucumber boxes as a replacement. I even ended up getting behind the wheel for a route this week. So if your box wasn’t in the usual spot it was probably me.  Luke has more boxes on the way though, so things should be back to normal next week.

 On Thursday Tylor let me know Tahoma Farm would have a very limited quantity of Starkrimson Pears and Golden Plums. I’m happy to say I was able to grab half of the supply. We also are trying out some watermelons in the Washington boxes. I’m a little nervous about how we are going to pack them, but once we get them to your door I’m sure they will be delicious!

 Looking ahead we are adding another driver or two, so if you know anyone who might be interested let them know. We also are redesigning the home page so be on the lookout for that.

 That’s all for this week. Have a safe and relaxing weekend… Oh ya and GO SEAHAWKS!!

 

~Reece

Purple Potato Hash with Corn and Zucchini

Ingredients:Image

  • 2 strips bacon (optional)
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 2 medium purple potatoes or 4 small purple potatoes, diced small
  • ½ cup bell pepper, diced small
  • 1 ear of corn
  • ½ cup chopped zucchini
  • ½ teaspoon ground sage
  • Salt and pepper to taste

 

Directions:

  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain.
  • In a large cast iron skillet, cook bacon over medium heat. Remove from pan when done, pour off some of the grease, but reserve some to cook potatoes.
  • Add purple potatoes and cook until just barely tender. Add onion, garlic, bell pepper, corn, and zucchini.
  • Cook on medium-low heat until potatoes have browned and zucchini is tender, about 10 minutes.
  • Season with sage and salt and pepper to taste.

Happy Labor Day!

Hi Friends,

Here’s what we hope will be the start of regular PCH updates.  We will try to bring you all the latest news from the company, what to expect from farms in the upcoming weeks, and any exciting news in the organic produce community.

First off, we want to thank Davey and George for their fantastic job driving this summer. We wish them the best at college. I will definitely miss our banter during packing. With that in mind, we want to welcome Peter to the PCH family! Peter is a great guy who is eager to be working for the company. Be sure to let us know how he’s doing so we can make sure he quickly reaches the level we expect from your drivers.

More great news out of Sanford farm! After talking to Jeremy, we will now be getting fresh, local veggies from his green house this winter. We here at PCH are excited about the chance to bring unique produce to break up the usual Washington Winter root veggie routine.

Last, but certainly not least, we are proud to announce the return of a familiar face. Our trusty old manager John will be back helping us on some fun changes to the website. John will be making sure the web knows just how awesome PCH really is!

So that’s it for this week. But be sure to drop us an email to let us know how we’re doing. Also, if you want us blog more about something, or would like to see more fun recipes, we are always happy to hear from you.

Have a happy, safe Labor Day.

~Reece