Category Archives: Marshal’s Recipes

Weekly recipes from our own chef Marshall using contents from this week’s box.

Summer Frittata for Breakfast or Lunch

Hello Harvesters!

This week’s recipe is a delicious frittata with bell peppers, onions, sweet corn, and potatoes. It makes a great breakfast recipe (but it would work for any meal). Serve it with coffee and biscuits and your favorite hot sauce.

Summer Frittata

Prep time: 10 minutes

Cook time: 30 minutes


"Bell pepper" by Justus Blümer from Deutschland - Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons -

“Bell pepper” by Justus Blümer from Deutschland – Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons –


12 eggs

1 large butterball potato

1 large onion

1 large bell pepper

1 jalapeno

1 ear sweet corn, kernel cut from cob

2 tbsp. vegetable oil

Salt & black pepper to taste



Splash of cream for eggs

Extra sharp cheddar


Preheat oven to 375. In a large, oven-safe pan, heat vegetable oil on medium-high heat. Dice potatoes into ½ inch cubes and place in pan. Dice onion and bell pepper into ½ pieces and cut corn kernels from raw cob. Cut jalapeño and remove seeds, then finely dice. When potatoes begin to brown add onion until onion begins to look transparent. Then add the corn, bell pepper, and jalapeño and sauté for about 2 more minutes. Add approximately 1 teaspoon salt and 1 teaspoon pepper. Crack 12 eggs into large bowl (add splash of cream and ½ cup extra sharp cheddar and 1 tsp salt if desired) and stir with a fork. Make sure veggies are spread evenly on bottom of pan, then pour egg mixture over veggies. Let cook on stovetop for about 3-4 minutes or until eggs begin to set on the edges. Transfer to preheated oven and bake for about 15 minutes until eggs begin to fluff up, but remove before the top browns. Serve warm with your favorite hot sauce (I suggest Secret Aardvark brand habanero hot sauce, made in Portland, OR).


original recipe for PCH by Kayla Waldorf


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Fun with Fennel

Hello Harvesters


This week we have some delicious baby fennel pods from Tahoma farms here in Washington. Fennel is a fun little plant with a strong and unique flavor that forms an important part of several different culinary traditions from around the world. The first thing a novice fennel-taster will notice is the smell and taste of licorice. This aroma comes from the organic compound anethole, a fragrant liquid that forms a part of the essential oils of fennel, anise, star anise, and licorice (Glycyrrhiza glabra). Anethole is the primary flavor component of anise-flavored liqueurs like Sambuca, raki, absinthe, and ouzo. Fennel tends to have a slightly milder anethole flavor compared to anise or star anise, which makes it easier to cook with. While fennel is often mislabeled as “anise” in many American stores, the two plants are actually distinctly different– fennel has a large white bulb at the base with thick green stalks growing up, while anise is more like a flower, with a skinny stalk and delicate petals.


"Fennel J1" by Jamain - Own work. Licensed under Creative Commons Attribution-Share Alike 3.0-2.5-2.0-1.0 via Wikimedia Commons -

“Fennel J1” by Jamain – Own work. Licensed under Creative Commons Attribution-Share Alike 3.0-2.5-2.0-1.0 via Wikimedia Commons –

In India, fennel seeds are eaten raw or coated in sugar as an after-dinner digestive or to sweeten the breath. These flavorful snacks, reminiscent of after-dinner mints in the US and Europe, are known as mukhwas. The ground seed powder is also used as a spice in Indian, Kashmiri, Pakistani, and Iranian cookery. The traditional use of fennel also extends westward to the Mediterranean, where Syrian and Lebanese cooks use it in an egg omelette called ijjeh. Fennel is also the primary ingredient in the Italian sausage you use in your spaghetti.


"Ouzo Sans Rival Bottle" by AlMare - Own work. Licensed under Creative Commons Attribution-Share Alike 2.5 via Wikimedia Commons -

“Ouzo Sans Rival Bottle” by AlMare – Own work. Licensed under Creative Commons Attribution-Share Alike 2.5 via Wikimedia Commons –

Ahead of next week’s box, here’s a fun recipe from Ina Garten at the Food Network for Roasted Fennel with Parmesan.

Enjoy the harvest!


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Delicious Bruschetta Snacks

Hello Harvesters

Happy first week of August to you all. This week’s recipe is the first in a new series by local Seattle food enthusiast Kayla Waldorf. She will be creating new original weekly recipes using the ingredients we will be delivering each week. For this week, she has created a delicious recipe to serve as hors d’ouevres at your next party or to accompany a larger entree. Enjoy!

Bruschetta with Roasted Apricot & Beet Relish

Photo by Kayla Waldorf for Pacific Coast Harvest

Photo by Kayla Waldorf for Pacific Coast Harvest


2 large beets

3 medium apricots, pitted and halved

1 medium onion

1 tbsp brown sugar

2 tbsp butter

½ tsp coarse sea salt

1 baguette

8 oz. fresh mozzarella or burrata

Balsamic vinegar to taste


-Preheat oven to 400. Cooking time approx. 1 hour.

-Wash and individually wrap beets loosely in tin foil.

-Place beets on baking sheet in oven, set timer for 30 minutes.

-While beets begin to roast, prepare apricots and onions. Halve apricots and put small dab of butter in center, sprinkle with brown sugar. Cut onion horizontally into 1 inch slices (onion ring style). Put small dab of butter on either side of slice, sprinkle with sea salt.
-After 30 minutes, place onions on baking sheet with beets and return to oven for 15 minutes.

-After 15 minutes, place apricots on sheet with onions and beets and return to oven for 15 minutes. When done, apricots & onions will be golden brown and beets will be soft enough to easily insert a knife.

-After 15 minutes, remove apricots, beets, and onions and let cool for 15-20 minutes until cool enough to handle. Once cool, remove skin from beets (should come off easily by hand). Place all ingredients in refrigerator for 20 minutes until cool.

To make relish: dice all ingredients into ¼ inch cubes.

-Place in a small bowl and mix together with ¼ tsp salt.

To make bruschetta: set oven to broil. Cut baguette into 1-2 inch slices and brush with butter, place on baking sheet and insert into oven.

– Broil until butter is bubbling and edges are golden brown. Remove from oven.

– Slice mozzarella or burrata into ½ slices large enough to cover baguette pieces. Place on toasted baguette and pile 1 spoonful of relish.

-Drizzle with balsamic to taste and sprinkle with sea salt.




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What the heck is a nectaplum?

Hello harvesters!


You may have noticed that we have been delivering juicy, delicious pluots for the past few weeks. These pink fruits are about the size of large plums, but they have a sweeter and more tart flavor than a plum, as well as lighter pink, speckled coloration. The delicious pluot is just one example of a “hybrid” stone fruit, a cross between two different members of the Prunus genus, which includes plums, cherries, peaches, nectarines, apricots, and almonds.


Plums and apricots often grow in the same climate, and the trees may grow near each other. When this happens, natural hybrids can occur from cross-pollenization. This results in a first-generation hybrid known either as apriplums or plumcots, which are genetically split between apricots and plums. Incidentally, the name “plumcot” was coined by the famed botanist Luther Burbank (who our Mercer Island and Bellevue friends may recognize from his namesake-

Luther Burbank (public domain image)

Luther Burbank (public domain image)

Luther Burbank Park). Burbank released several commercial cultivars of these hybrids in the 1920s. However, plumcots and apriplums are sensitive to temperature and bruise very easily in transit, making them a difficult fruit for harvesters to grow and sell for profit.


In the 1980s, the California stone-fruit breeder Floyd Zaiger cross-bred plumcots with plums to form a new hybrid that was mostly plum, with some apricot characteristics. He called this new fruit a “pluot”. Generally, pluots contain about ¾ plum genes to ¼ apricot (though this ratio varies between different varieties). Zaiger and his colleagues went on to develop a number of other specialized hybrids such as the aprium (75% apricot, 25% plum), the nectaplum (nectarine and plum), and the peacotum (peach, apricot, and plum).

The Dapple Dandy or Dinosaur Egg By Bapak, Alex (Own work) [CC-BY-SA-3.0 (], via Wikimedia Commons

The Dapple Dandy or Dinosaur Egg By Bapak, Alex (Own work) [CC-BY-SA-3.0 (], via Wikimedia Commons

Today, the most popular variety of hybrid stone fruit is the “dapple dandy” or Dinosaur Egg pluot, which we have been stocking quite bit this summer. Its delicious combination of sweetness and tartness, plus its beautiful rose-colored flesh make it a perfect summer fruit.


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Love quiche? Try this one!

Hello harvesters! This week’s recipe is for another delicious summer squash entree. This time it’s a lovely quiche with an interesting variation in the crust.


Summer Squash Quiche with Brown Rice Crust

"Brownrice" by Dan McKay - Flickr. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons -

“Brownrice” by Dan McKay – Flickr. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons –



2 cups cooked brown rice

¼ cup gruyere, grated

1 egg

4 eggs

½ cup milk

2 cups summer squash, grated, squeezed and drained

½ cup green bell pepper, cored, seeds removed, and chopped

¼ cup chopped cilantro

2 green onions, chopped

1 cup feta, crumbled

salt and pepper to taste


  • Preheat oven to 450
  • Mix rice, cheese and one egg in a bowl. Press the rice mixture into a pie plate, about ¼ inch thick. Bake in preheated oven until the edges and bottom start turning golden brown, about 5-7 minutes. Remove from oven and reduce temperature to 375.
  • Mix eggs, milk, zucchini, green peppers, cilantro, feta, salt and pepper in a large bowl. Pour the mixture into the piecrust. Bake in oven until golden brown and set in the center, about 30-35 minutes.
  • Let cool to appropriate temperature before serving.


Enjoy, and have a great week!




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What makes an heirloom?

What makes an heirloom an heirloom?


Heirloom tomatoes are instantly recognizable at the store. Their wide variety of size (from tiny to huge) and their intricate, varied coloration make them stand out from more standardized commercial varieties, such as Roma or Beefsteak. They also tend to be far more expensive than standard tomatoes, which can cause sticker shock at the cashier counter. Why is that? What makes an heirloom an heirloom?


"Capay heirloom tomatoes at Slow Food Nation" by mercedesfromtheeighties - Capay heirloom tomatoes at Slow Food Nation. Licensed under Creative Commons Attribution-Share Alike 2.0 via Wikimedia Commons -

“Capay heirloom tomatoes at Slow Food Nation” by mercedesfromtheeighties – Capay heirloom tomatoes at Slow Food Nation. Licensed under Creative Commons Attribution-Share Alike 2.0 via Wikimedia Commons


Heirloom cultivars are any variety of plant that has been handed down from before the advent of large-scale, industrialized agriculture. Before industrialization, a huge variety of different species of foods were grown for human consumption. Seeds were handed down over generations, leading to highly specialized cultivars that varied by region and climate. With the adoption of industrialized agriculture and its processes, such as mono-cropping and mechanized picking, farmers began to plant hybrid crops in order to standardize fruit size, increase yields, and reduce sensitivity to drought and frost. While these changes were fantastically successful in improving crop yields and lowering prices, they also dramatically reduced the variety of cultivars eaten by humans. Industrial growers introduced hybrid varieties with a genetic mutation that causes the un-speckled red color seen on most grocery store tomatoes. However, this mutation also reduces the tomato’s ability to produce natural sugars, reducing the sweetness of the fruit.


In reaction to this trend (and as part of the broader spread of the organic food movement), foodies and organic lovers began to value the diversity and sweet taste of heirloom tomatoes. The combination of demand and the relative difficulty of growing heirlooms is what causes the high prices at the store. If you can afford them, however, heirlooms are a fun and tasty way to celebrate the summer season!



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Skewers for your summer BBQ!

Hello harvesters!

This is the season of BBQs, and if you grow your own food, it’s also the season of tons and tons of zucchini and summer squash!

Summer squash is delicious, nutritious, and very easy to grow, so here’s a new recipe to help you use up some of that good stuff and entertain your guests at the same time.


Zucchini, Bell Pepper and Onion Skewers with Basil Vinaigrette

Photo Credit: Paul Asman & Jill Lenoble

Photo Credit: Paul Asman & Jill Lenoble



2 medium zucchinis, ends removed and cut into ½” chunks

1 bell pepper, seeds removed and cut into 1” chunks

1 sweet onion, cut into 1” chunks

Skewers for grilling


For vinaigrette:

2 cups basil leaves

½ cup olive oil

¼ cup white vinegar

1 clove garlic

salt and pepper to taste



  • In a blender or food processor, combine vinaigrette ingredients and whirl until smooth. Preheat grill with medium flame/heat
  • Place summer squash, bell pepper, and onion on skewers, alternating as you go.
  • Brush skewers with the vinaigrette
  • Place skewers on grill and cook until the squash is soft, about 12-15 minutes depending on temperature.
  • Serve with some BBQ chicken or steak for a perfect side dish!


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The Perfect Potato and Zucchini Side Dish for Your Next Barbecue

Step outside the french fry zone and try a new way to get your potato fix this summer. This easy recipe lets you take advantage of several PCH staples and combine them in a tasty yet easy to make dish. All you have to do is chop, season and you’re ready to enjoy tasty potato and zucchini vegetable goodness.

It’ll be a great side dish to go with those burgers (or veggie burgers), and while you’re at it, why not grab a summery cocktail?



2 medium zucchini, quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt to taste

ground black pepper to taste



1. Preheat oven to 400 degrees F.

2. Combine all the vegetables and toss with olive oil and bread crumbs. Add seasonings and place in a baking dish.

3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Original recipe


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Razzle Dazzle Rhubarb

Hello Harvesters!

This upcoming week will see the return of rhubarb to our Washington boxes, and we are excited to welcome it back. Rhubarb is a lovely plant that is useful in edible landscaping and cooking. Its sweet, tart taste has spiced up many a pie, and this week we wanted to take a moment to offer a tribute to this hardy little plant.

Photo Credit: Arria Belli, Wikimedia Commons

Photo Credit: Arria Belli, Wikimedia Commons

Rhubarb has been cultivated and eaten by humans for thousands of years. The Chinese plant catalogue, The Divine Farmer’s Herb-Root Classic, listed rhubarb as a medicinal herb around the year 700 BCE, praising it for its laxative qualities. In the early years of the 15th century, rhubarb was considered so valuable that the Spanish ambassador to the court of the Mongol conqueror Tamerlane in Samarkand listed rhubarb alongside silk, rubies, and diamonds as the most valuable merchandise traded in the city. The plant did not become widely used as a food until sugar (to cut the tart taste) became widely available, in the 17th and 18th centuries.


These days, rhubarb is a herald of the start of summer, finding its way into the classic strawberry-rhubarb pie in the United States or rhabarberkuchen in Germany, sold dipped in sugar in Scandinavian countries, made into jam, dried and infused with other fruit juices, or eaten raw.

Photo Credit: Jeremy Keith, Wikimedia Commons

Photo Credit: Jeremy Keith, Wikimedia Commons

Fun fact: did you know that the phrase “rhubarb rhubarb” was once commonly used by British radio and theater actors to mimic the sound of unintelligible conversations in a crowd? Actors in the background of sets would repeat the phrase over and over to each other in order to create the kind of murmuring swell of voices one would hear in a crowded restaurant or street market.


Here’s a fun little recipe for a German rhabarberkuchen, a tart treat that falls somewhere between a pie and a cake (except this one has a twist- merengue topping!). This comes to us from the food blog My Kitchen in the Rockies, which also features other fun recipes.



21 ounces (600 g) rhubarb, peeled and cubed

2 Tablespoons sugar

⅓ cup 1½ Tablespoon (100 g) butter, unsalted and at room temp.

⅔ cup (130 g) sugar

1 teaspoon (5 ml) vanilla extract

⅛ teaspoon salt

2 large eggs

1¼ cup (150 g) flour

1¾ ounces (50 g) roasted almonds, ground

2 teaspoons baking powder

3 egg whites

¾ cup (150 g) sugar

sliced almonds for topping


Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9½ inch).

Wash, dry and peel the rhubarb. Cut it in little pieces, mix with 2 tablespoon of sugar and let sit for at least ½ hour. It will extract a lot of water that needs to be drained. Pat rhubarb dry for further use.

In a kitchen machine beat together butter, sugar and vanilla extract until the butter is fluffy and the sugar is dissolved. Put in the eggs, one at a time and mix well.

In a separate bowl sift together flour, ground almonds, salt and baking powder, add slowly to the egg mixture. Don’t over mix.

Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.

In the mean time prepare the meringue/ baiser topping. Beat egg whites until stiff peaks form. Slowly add the sugar until meringue is firm and shiny.

Spread the meringue evenly over the rhubarb and decorate with almond slices. Return to the oven for another 15 min. Cover the cake with aluminum foil after 5 min. in case the meringue does turn too dark.

Cool completely before removing the cake from the pan.

Hope you enjoy this tasty treat!


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Spinach-Broccolini Quiche

Happy Solstice, Produce Lovers!

Photo Credit: Daniel Schwen, Wikimedia Commons

Photo Credit: Daniel Schwen, Wikimedia Commons

We hope you are enjoying the longest days of the year. Today we bring you a recipe we love, with veggies we are serving this week. You can serve this one warm or cold and for breakfast or dinner, and it should be a good way to get even the kids to eat their veggies.

Spinach-Broccolini Quiche


  • 1 garlic clove, minced

    Photo Credit: Agriffin, Wikimedia Commons

    Photo Credit: Agriffin, Wikimedia Commons

  • 4 oz broccolini, chopped
  • 2 cups spinach
  • 2 tbsp butter
  • 1 ¼ cup skim milk
  • 4 oz mozzarella cheese
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 2 egg whites
  • 4 eggs
  • 1 tbsp grated Parmesan cheese
  • 1 pie crust


  • Preheat oven to 350 degrees.
  • Heat a medium skillet over medium heat. Sautee broccolini, spinach, and garlic in butter for a few minutes, to lightly wilt spinach. Do not over cook at this stage, as these ingredients will cook further in the oven.
  • Meanwhile, mix milk, mozzarella, mustard, salt, pepper, eggs, and egg whites in a bowl.
  • When the spinach is slightly wilted, transfer sautéed spinach and broccolini mixture to pie crust. Pour in egg and cheese mixture. Top with parmesan cheese and bake 35-40 minutes.
  • Let cool to appropriate temperature before serving.



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