Monthly Archives: November 2013

Pan-Seared Baby Bok Choy with Garlic and Chili Oil

Ingredients:Image

  • 1 tablespoon sesame seeds
  • 4 heads baby bok choy, about 1 lb. total
  • 1 ½ tablespoons sesame oil
  • 3 garlic cloves, thinly sliced
  • ½  teaspoon red pepper flakes
  • salt to taste
  • ¼ cup chicken broth
  • 2 teaspoon chili oil

Directions: 

  • In a dry small fry pan over medium heat, toast the sesame seeds until golden brown and fragrant, 4 to 5 minutes. Transfer to a plate and let cool.
  • Cut off the base from each head of bok choy. Separate into individual stalks by snapping the stalks away from their cores.
  • In a wok or a large fry pan over medium-high heat, warm the sesame oil. When it is hot, add the garlic and red pepper flakes and cook, tossing and stirring constantly until fragrant but not browned, about 20 to 30 seconds.
  • Add the bok choy and a pinch of salt and cook, tossing and stirring, until the bok choy just begins to wilt, 1 to 2 minutes.
  • Add the broth and cook, stirring occasionally, until the bok choy is just tender and the broth evaporates, another 1 to 2 minutes.
  • Add the chili oil, stir well to coat the bok choy and remove from the heat.
  • Stir in the sesame seeds. Serve immediately.

 

Sweet Potato and Lentil Soup

Ingredients:Image

  • 1 sweet potato, peeled and diced
  • 3 carrots, cut into ½” pieces
  • 1 small onion, chopped into ½” pieces
  • 2 leeks, halved lengthwise and cut into ½” pieces
  • 3/4 cup dried yellow or red lentils
  • 1 4-inch piece ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Juice of ½ lemon
  • ½ cup chopped fresh cilantro

Directions:

  • Combine the sweet potato, carrots, onion, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
  • Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
  • Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute.
  • Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt and pepper to taste.

Hi, I’m Jon

As you may have noticed PCH has started writing some blog posts over the last month or so. What hasn’t been done yet is to introduce the blogger to you. My name is Jon and I should probably tell you a little bit about myself.

I grew up with John Tom and Mike, went to high school with Reece, and have been involved with PCH off and on since it started. I have also been involved in other businesses with the same guys and only have great things to say about them. They really are some of my best friends in the world. Back when the company first started I worked for PCH packing boxes and doing deliveries and learned a bit about farming and delivering organic produce. It was a great experience; a lot of fun and hard work with some of my best friends.

photo_5 - Version 2A couple months back the guys approached me about possibly writing for PCH’s blog as a way to provide you the customer and other interested people with some more information about how the company works, the produce we deliver, organic farming, sustainability, healthy eating, and the impact of local farming and local eating on the community. I jumped at the opportunity and have since then written a few blog posts. Over the next few months we will be expanding this content so that we can bring you more, and more interesting, information on what we do, how we do it and why we think it is important both for you and for the community.

So a little about me. I grew up gardening and have always loved it. My family grew a fair amount of our years produce in our backyard, which was a great place to learn, play, and grow up. I can remember sitting on our back porch, after a couple hours of picking green beans, snapping beans and putting them in bags to be frozen for the winter. I have fond memories of growing rhubarb for homemade pies, of eating sweet peas and cherry tomatoes right out of the garden, and digging up potatoes. Living in the city and not having a yard of my own, I haven’t been able to do much gardening in a few years and that is something that I regret and really miss. So when the opportunity arose for me to write for PCH I was excited that at least in some way I would be connecting again with growing vegetables.

I hope you have enjoyed the first few posts. I know I have enjoyed learning new things about vegetables and PCH. There is a lot more to come and I hope you keep reading.

kiwano

To make sure that this isn’t the most boring post ever here is a picture of a Kiwano melon and a recipe that I made with the vegetables in my box about a week ago. It may not be the most typical roasted vegetable recipe but we had friends over, cooked WAY more than I thought we’d eat and finished it in no time flat. So if it is a big hit with a crowd that seems to eat primarily pizza I think you’ll enjoy it.

Oven Roasted Veggies

This can be made almost entirely out of the root vegetables that you receive this week.

The amounts are essentially up to you. Make what you will eat, but it keeps well for leftovers too!

Ingredients

  • 1 Turnip
  • 1 Sweet Onion
  • 1 cup yellow potato
  • 1 rutabaga
  • 1 or 1 cup red beet
  • 1 green apple
  • ¾ cup Butter
  • 3 cloves Garlic
  • Sea Salt
  • Black Pepper
  • Preheat oven to bake at 400 degrees.
  • Cut all of the vegetables and the apple(s) into 1” pieces and put in a large bowl (you could put them anywhere you want but a bowl seems easiest)
  • Melt butter and coat vegetables
  • Mince the garlic and add it to the vegetables
  • Mix everything together (easiest with your hands)
  • Spread out vegetables onto a cooking sheet/broiler pan/large flat bakable surface
  • Sprinkle with Salt and Pepper
  • Bake for about an hour (I’d check it at about 40 minutes)
  • When it’s done everything will be tender enough to easily stick with a fork.

And there you go. Roasted vegetables. The different kinds of root vegetables offer a variety of textures and flavors and the onion, beets, turnip, and apple add some natural sweetness. It is definitely one of my favorite ways to eat seasonal root vegetables.

Where the Food Comes From

To give everyone a better idea of how PCH is able to bring you fresh local produce we thought we’d write a few blog posts on our entire process from farm to table. This first week let’s take a look at the farms we work with and how we are able to select the highest quality produce each week.

As you know PCH works closely with several farms to put together the box you get every week. Because we are working with small local farms, no one farm is big enough to grow all of the vegetables every week. Instead, each week, farmers from each of the farms hand pick which crops will be ready for harvest that week and give us a call on Thursday or Friday and let us know what they can bring the following week. Once all of the farmers have let us know what’s ready to be picked, Reece chooses a balanced box of the best the week has to offer. He picks staples that everyone is used to cooking with and is also always excited to be able to offer a few other vegetables that people don’t eat as often.

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Then we post the list for what’s in the next week’s box on our website so that you can take a look and do some adding and substituting. Often the items we put up as options for you to add are either some of the crops that farmers had an abundance of or that multiple farmers had ready for harvest in the same week. Sometimes we are a little late posting the info on the next weeks box. This is because the farmers had to take a little more time to figure out exactly what would be ripe at just the right time. We think that extra time is worth it to make sure that we have produce that is the best it can possibly be.

In the morning the day before each delivery, the farmers harvest the next day’s produce and get it ready for delivery. Then on the day of delivery our farmers come and drop off just that day’s crop by early afternoon. Our guys then pack your boxes usually starting just an hour or two after the produce arrives. As soon as the boxes are packed our drivers are off to bring you produce as fresh as possible.

Golden-beets-583pJust to help put that in perspective produce (even the organic produce) that you buy at the grocery store usually has been out of the ground for about a week, sometimes almost 2 weeks, before you buy it. Because grocery store produce has to travel much farther and in much larger quantities larger farms actually harvest food a few days before it is really ripe so that it will ripen while it is being shipped to the distributor and then to the grocery store. The stores then hold the produce in the back for a day or two until they have space to display it and until it has ripened enough. Though that method works alright, the produce will never taste as good as it does when it is allowed to ripen just the right amount before it is picked. This is also why produce in a grocery store always seems to be just a little too ripe or not quite ripe enough.

The whole process gets hand picked and carefully selected produce from the ground to your house in 36 to 48 hours. It’s hard to get food much fresher than that unless you’re growing it yourself!

 
Farm-photo-3-10-10-300x225Our website has some good information on our farmers but we hope you will take a further look at them. Not all of our farmers have web pages but here are the links to the ones that do.

http://www.vanvurenfarm.com/

http://www.tahomafarms.com/

http://sanfordsfarm.com/

http://www.stemilt.com/