Category Archives: Marshal’s Recipes

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

Save the Bees!

As any farmer will tell you, pollination is a critical step in growing good food. The transfer of pollen from male to female plants is accomplished by a variety of methods, including wind currents, but the most common method for agricultural crops is transfer by insects such as bees. Many species of fruits and vegetables, as well as crops for feeding livestock, such as alfalfa and clover, rely on insect pollination in order to survive and reproduce. One study, by Roger Morse and Nicholas Calderone of Cornell University, valued the economic effects of the Western honeybee (Apis mellifera) alone at $14.6 billion per year.


Photo Credit: Erik Hooymans, Wikimedia Commons

Photo Credit: Erik Hooymans, Wikimedia Commons

Unfortunately, pollinators of many different species are suffering from severe population decline and a mysterious ailment known as Colony Collapse Disorder, in which apparently healthy colonies of bees suddenly lose their adult workers. The most recent studies indicate that a major cause of Colony Collapse Disorder may be the use of neonicotinoid pesticides on agricultural crops, which have been shown to inhibit the neurological functions of honeybees, impair their ability to find their way home to their colony, and slow the production of new queens.

These dramatic changes threaten the very existence of honeybees and other pollinators, making extinction a real possibility. The loss of honeybees would threaten our ability to feed ourselves, let alone produce the kinds of fantastic agricultural surpluses we have been able to produce in recent years.


Photo Credit- Javier Robles, Wikimedia Commons

Photo Credit- Javier Robles, Wikimedia Commons

So what can we do to help prevent this dire possibility? There are several easy steps we can all take to help our local pollinators recover and thrive.


Eat Organic!

Organic produce is grown without the use of chemical pesticides, fungicides, and fertilizers that harm the health of bees. When bees are released into fields of organic crops, all they find is nice, healthy pollen, uncontaminated by the kinds of dangerous chemicals found in non-organic industrial crop production.

Think Twice about Weeding

Photo Credit: Thomas Bresson, Wikimedia Commons

Photo Credit: Thomas Bresson, Wikimedia Commons

As we mentioned in an earlier post, some of those plants that we think of as common garden and lawn pests, like dandelions and daisies, are critical food sources for wild pollinators. Having a healthy and diverse yard (as opposed to a manicured lawn) will help the bees in your area thrive. Avoid using chemical pesticides and herbicides in your garden, and if you must weed, weed by hand instead. In a similar vein, planting flowering plants in your yard and garden will provide food and habitat for bees. Lavender, lilac, mint, tomatoes, squash, and herbs like thyme and rosemary are all great for the bees.

Buy Raw Local Honey

Raw, locally produced honey (such as BeeKing’s Raw Honey, available in the PCH Online Market) supports commercial beekeeping operations that give local bees lots of food and habitat. Many beekeepers also rent out their bees to farmers to help pollinate the fields, keeping the pollination cycle that has sustained agriculture for thousands of years in motion.

Keep an eye out for your friendly local pollinators this summer!


Stay organically connected!

John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”

The easiest (and yummiest) casserole for dinner

Are you ready to mix things up for dinner—and enjoy a delicious casserole!

We’ve got a SUPER easy casserole recipe for you to check out—let us know what you think!


Easy Zucchini Casserole

Adapted from Melody, The Very Last Bite


  • 3 large zucchini squash
  • 1 can of Cream of Mushroom soup
  • 1 cup of French fried onions
  • 1 cup of Panko bread crumbs
  • 1 cup of shredded Pepperjack cheese
  • 2 teaspoons of dried parsley
  • 3/4 cup milk
  • Finely chopped oven-roasted garlic to taste
  • Pepper to taste
  1. Preheat the oven to 350 degrees F.
  2. Peel the skin off of your zucchini squash.
  3. Slicing the zucchini squash into VERY thin round slices, (you should almost be able to see through them)
  4. In a large bowl, mix together your milk, crushed French onions, Cream of Mushroom soup, pepper, and garlic.
  5. Add your cheese and sliced zuchinni to the bowl of mixed ingredients and mix them together until everything is coated.
  6. Grease an oven-safe, square glass dish and pour your mixture into the dish.
  7. Bake for 25 minutes
  8. While the dish baking, combine panko and dried parsley in a bowl.
  9. After 25 minutes, remove the dish from oven and cover with panko mixture.
  10. Bake five or ten more minutes or until panko starts to brown.

Cooking Time: 35 min

Stay organically connected!

John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”




Happy Father’s Day!

Hello everyone! We hope you are enjoying this lovely June. It’s time to gear up for Father’s Day barbecues, so this week we have a special post on one of our favorite springtime veggies- the spring onion.


What is the difference between a regular onion and a spring onion?

Spring onions are harvested very early in the season (hence the name) before the bulbs have had a chance to grow to their full adult size. They are delicious little treats with a very sweet taste. Although some people and stores refer to spring onions, shallots, and green onions interchangeably, these three food items are quite different.

Green onions are the stalks of very immature onions, even younger than spring onions, and they have a very mild taste. Shallots are elongated and brown. They look a bit like heads of garlic, but darker in color. Spring onions, on the other hand, have a small bulb and a more intense flavor than green onions, but are a different species than shallots (though both are in the genus Allium).


These juvenile onions have less of the volatile compounds that cause your eyes to water when you cut an adult onion, which is a great benefit if you are cutting a lot of them for a barbeque! The lack of these compounds also makes the taste of these onions sweeter.


Side note:

Did you know that when onions are cut, they release a gaseous compound called propanethiol S-oxide, which reacts with the water in our eyes to form sulfuric acid, causing the burning sensation? Yikes! Here’s a fun little explanation of that process from a chemist. Wiki-How also has a page of fun suggestions on how to avoid burning eyes while cutting onions.

So this weekend, if the weather permits, enjoy a few grilled spring onions with your Father’s day barbecue!


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Zucchini and Carrot Muffins

Ok guys, summer is rolling in, and that means summer squash! Here’s a fun little recipe you can make with zucchini from this week’s box. Serve at BBQs for a fun treat.


 Zucchini and Carrot Muffins

Makes six standard muffins



1/2 cup sugar

2 Tbsp. canola or vegetable oil

1/2 tsp. salt

1 large egg

1 cup grated zucchini

1 cup grated carrots

1/4 cup chopped pecans or walnuts, toasted (optional)

1 cup white whole wheat flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg


Preheat oven to 375. Prepare a pan with 6 muffin cups with paper liners or cooking spray.


In a large bowl, whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, cinnamon, and pecans.


Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups.


Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 20 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.




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The PERFECT Quiche for Father’s Day Brunch


Whether you are celebrating Father’s Day, the weekend or any ol’ day of the week, we’ve found the PERFECT quiche to have at brunch.

Delicious Spinach Mushroom Quiche
Adapted from Allrecipes

Makes 1, 9-inch quiche (6 servings)


  • 1, 9-inch single pie crust, already prepared
  • 4 eggs
  • ¾ cup milk
  • 10 oz. fresh spinach
  • 8 oz. sliced fresh mushrooms
  • ½ yellow onion, sliced
  • 4 oz. container crumbled feta cheese
  • 8 oz. package shredded Swish cheese, divided
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg


  1. Preheat oven to 400 degrees F
  2. Put pie crust into 9-inch pie dish
  3. Whisk in a bowl: eggs, parsley, milk, nutmeg, black pepper, garlic, salt
  4. In a separate bowl, combine mushrooms, spinach, onion and feta cheese.
  5. Spread mushroom-spinach mixture into the pie dish, and top it with half the Swiss cheese
  6. Pour the egg mixture over the filling evenly while swirling the egg mixture in the bowl to spread the seasonings throughout the eggs.
  7. Add the remaining Swiss cheese to the top of the quiche.
  8. Place the quiche on a baking sheet.
  9. Bake in a preheated oven until the quiche is puffed and lightly browned (approximately 45 to 50 min.)
  10. Test the quiche with a toothpick; the toothpick inserted into the center of the quiche should come out clean.
  11. Cool for half an hour before serving. ENJOY!

PREP TIME:  15 minutes
COOK TIME:  45 minutes
TOTAL TIME:  1 hour and 30 minutes

Stay organically connected!

John, Tom & Reece

Pacific Coast Harvest
“We Buy Local First”


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A FREE smoothie recipe from Elyse Wagner’s “Smoothie Secrets Revealed: A Guide To Enhance Your Health”

One of our favorite new authors, Elyse Wagner, is sharing with us a recipe from her awesome new book, “Smoothie Secrets Revealed: A Guide To Enhance Your Health.”

As she says in her book, this particular smoothie we’re featuring “creates a triple dose of nourishment!”

Special thanks to Elyse, of “My Kitchen Shrink,” for sharing her recipe with all our Produce Lovers.

Smoothie-Book-FB-Post3 (2)







Basil & Lemon Green Glow
by Elyse Wagner

3 cups water
1 cup ice, optional
1 ½ lemons peeled, halved and seeded
1/8 cup honey
½ cup basil leaves
Loads of love

Health Goodies:
Water: improves digestion, relieves constipation, improves immune system and mood. Regulates body temperature, relieves headaches and fatigue, promotes skin health

Lemon: antibacterial, antifungal, antioxidant, increases immunity
Basil: antibacterial, anti-inflammatory, antioxidant, heart health


Stay organically connected!

John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”



A summer cocktail your guests will love

We’re all heading into a ‘busy-yet-fun’ time of year, with graduations, Father’s Day and all sorts of festivities!

Are you hosting any social gatherings this weekend or next?

We’ve discovered a summer cocktail that is a true crowd-pleaser.  You’ve gotta check it out.


“Peaches for Me” Cocktail

Adapted from Serious Eats


    • 6 peach slices (approximately half of a medium peach)
    • 3 cherries, stemmed and pitted
    • 1 ½ oz. of white rum
    • ½ ounce of freshly squeezed lime juice
    • ¼ ounce of Demerara syrup*
    • Ice
  • Peach slice for garnish

(*In a sauce pan, mix a small amount of Demerara sugar with water on medium heat until the sugar dissolves and then let it cool.)


  1. Muddle the cherries and peach slices in a cocktail shaker until the juices have completely been released from the fruit.
  2. Add the rum, lime juice and Demerara syrup.
  3. Fill the shaker with ice
  4. Shake for 15 seconds
  5. Strain the cocktail into a glass. For best results, use both the cocktail strainer and a fine mesh strainer.
  6. Use the peach slice for garnish

Serves: 1
Preparation time: 5 minutes


Stay organically connected!

John, Tom & Reece

Pacific Coast Harvest
“We Buy Local First”



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The Humble Dandelion

Happy Memorial Day weekend everyone!


Now that spring is in full bloom, we wanted to take a moment to discuss the humble dandelion. Most homeowners probably think of this little yellow flower as an annoying weed to be controlled. It’s true that dandelions do grow everywhere and can kill a nicely manicured lawn. However, dandelions have many under appreciated properties that make them valuable as a food item and a part of the local ecosystem.



If you pick a dandelion from the ground and eat it (and you should never do this with dandelions that grow along roads or in treated lawns), you’ll find that it is quite bitter. However, this can be fixed by blanching the leaves and sautéing them like you would cook kale or spinach. Once the bitterness is cooked out, dandelion greens are nutritious and delicious! Use them like any other sautéed green- to accompany meat and potatoes, or in pasta.



Dandelion roots can also be dried and ground to make a surprisingly tasty coffee substitute for those of us who can’t have the real deal. The website Rose’s Prodigal Gardens gives a number of recipes for dandelion root coffee and tea here. You can even use the petals of the dandelion flower to make wine!


The Environment

Dandelions are a spring favorite of honeybees and other pollinators. The early spring flowers give them an important source of nutrition before most flowering plants are ready to yield their pollen and nectar. The dandelion, while it is a weed, can also be beneficial for gardeners. Its taproot brings nutrients in deeper soil up to the surface for shallower plants, as well as serving as a magnet for bees and other pollinators. Also, being a weed, dandelions are easy to cultivate!

So enjoy those dandelion greens and feel good about helping the environment and your body.


Have a great holiday!



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Perfect for grilling this holiday weekend…


This Memorial Day Weekend, we hope you are getting together with family and friends to honor and remember those who served our country.

The long, holiday weekend is also often celebrated as a kick-off to summer, with barbeques and happy gatherings.

That being said, we’re sharing with you a mouth-watering, barbeque marinated vegetable recipe to try out.  This recipe was adapted from Allrecipes.

Barbequed Marinated Vegetables


  • 3 sliced zucchinis
  • 2 small red bell peppers, seeded and cut into strips
  • 6 fresh mushrooms with the stems removed
  • 1 small eggplant, cut down into ¾ inch thick slices
  • 2 cloves of garlic, peeled and minced
  • ¼ cup of coarsely chopped fresh basil
  • ¼ cup of olive oil
  • ¼ cup of lemon juice


  1. Put the zucchinis, red bell peppers, eggplant and mushrooms in a bowl
  2. In another bowl, whisk the lemon juice, olive oil, garlic and basil.
  3. Pour the mixture over the vegetable medley
  4. Cover the bowl and marinate it in the refrigerator for one hour.
  5. Preheat an outdoor grill to high heat
  6. Either put the vegetables on skewers or place the vegetables directly on the grill.
  7. Cook on the grill 2 or 3 minutes on each side, and brush it frequently with the marinade.

PREP TIME:  20 minutes
COOK TIME:  5 minutes
TOTAL TIME:  1 hour and 25 minutes

Stay organically connected!

John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”


Crazy-for-Mangos Juice Recipe

Ahhhhh, sunshine…

Brings back memories of lazy summer days, riding bikes and watching sunsets at the beach…

It’s the perfect time of year to get together with family and friends for a barbeque or picnic—and offer organic juice that you just made fresh from the juicer. Speaking of which, we have a refreshing, delicious juice recipe you’ll want to blend this season!

This recipe was adapted from Allrecipes. 


  • 3 cups of diced mango
  • 1.5 cups of chopped fresh peaches
  • ¼ cup of chopped nectarines (pitted)
  • ¼ cup of chopped orange segments
  • ½ cup of orange juice
  • 2 cups of ice

Blend all of these ingredients in a blender for about one minute, and ENJOY!

Stay organically connected!

John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”