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.


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!


  • 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.

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