Tag Archives: Onion

Spicy Mango Salsa for Spring BBQs

Hello Harvesters!

Since it’s the start of spring, we thought we would give you a good recipe for the first outdoor meals of the year. Bring this dish to a barbeque and you will be an instant hit. It’s perfect for a side dish with tortilla chips or to top a delicious grilled white fish or tacos. Plus, it’s incredibly easy to make and won’t take up too much of your valuable time. Let us know how you like it!

Recipe of the Week: Spicy Mango Salsa

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Ingredients:

2 mangoes, finely diced

1 large red bell pepper, finely diced

½ medium yellow onion, finely diced

1 habanero pepper, very finely diced

Juice from 1 lime

1/3 cup green onion, finely diced and loosely packed

1/3 cup cilantro, chopped and loosely packed

¼ tsp. kosher salt

Method:

Dice all ingredients and place in food processor. Place food processor on pulse setting, and pulse 3 times until ingredients just come together. For extra spice, let sit over night; for medium spice serve immediately. Serve with grilled white fish or tortilla chips, enjoy!

Original recipe and phot for Pacific Coast Harvest by Kayla Waldorf

Crispy Garlic Asparagus with Whipped Potato & Squash

Hello harvesters!

Check out a delicious new dinner recipe that the whole family will love. This is a classic comfort food type dinner, with a bit of spicing up. Guaranteed to help get your kids to eat their veggies!

Crispy Garlic Asparagus with Whipped Potato and Squash

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Ingredients:

3 medium potatoes, cut into 1 inch cubes (preferably Yukon gold, but other varieties will work)

½ butternut squash, cut into 1 inch cubes (about 2 cups)

1 bunch (about 2 lbs. asparagus)

1 T. brown sugar

3 T. butter

3 large garlic cloves, finely diced

1/3 cup cream

1 Tsp. salt, plus more to taste

Directions

Peel and cube potatoes and butternut squash. Steam squash and potatoes together until a knife is easily inserted, about 20 minutes. Place steamed squash in mixing bowl and add 2 T. butter, set aside.

Place 1 T. butter in skillet on medium-high heat. Remove tough ends of asparagus (about 1-2 inches) and add to skillet with ½ the diced garlic. Cook, stirring occasionally for about 5 minutes, then add left over garlic and a few pinches of salt. Cook until asparagus is softened, but still slightly crunchy (about 10 minutes). Remove from heat.

Combine cream, brown sugar, and salt in liquid measuring cup and warm in microwave, about 1 minute. While mixing the potatoes and squash with a hand mixer, pour in cream mixture until smooth (you can also use a ricer and stir in the cream).

Lay asparagus over desired amount of potato-squash mixture. Enjoy!

Serves 4-6

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

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Mediterranean Chicken Wrap with Roasted Tomatoes

Hello Harvesters!

This week’s gorgeous recipe from Friend of PCH Kayla Waldorf is for a Mediterranean entree for lunch or dinner. You can use the tomatoes, fennel, and cucumber from this week’s harvest box to cook up a meal that will impress your friends and family and nourish them too! It’s making me hungry just writing about it.

Make sure to check out our online marketplace this week, as we have some extra California garlic that we are selling for our customers. Pick some up to make this recipe!

Slow Roasted Tomato and Chicken Pita with Fennel Tzatziki

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Make Roasted Tomatoes 3 hrs ahead of serving.

 

Roasted tomatoes

4 medium tomatoes (you want them all to be roughly the same size)

1-2 Tbsp. olive oil

1 clove of garlic, thinly sliced

1 tsp. salt

1 tsp. sugar

 

Preheat oven to 300 degrees, cover baking sheet with tin foil and top with parchment (if you have both, otherwise tin foil is fine) and distribute olive oil on bottom of pan. Halve the tomatoes through their equator (not through the stem) and lay center-up in pan. Make sure they are sitting in the olive oil. Sprinkle sugar and salt over tomatoes, and lay a few slices of garlic on top. Place in oven for about 3 hours until tomatoes are reduced in size and look a bit crisp on the outside (avoid charring and make extra for future use!).

 

Garlic Fennel Tzaziki

8 oz full fat Greek yogurt

1 tsp. red wine vinegar

1 cup cucumber, peeled, seeded, and diced

¼ cup fennel bulb, finely diced

1.5 tsp. chopped fennel leaf

1 clove garlic, crushed

1.5 tsp. salt

 

Combine yogurt, vinegar, garlic, and salt in bowl. Peel and chop cucumber and finely chop fennel leaf and bulb. Combine with yogurt mixture.

 

To prepare prior to serving:

 

2 tbsp. olive oil

1 lb. boneless, skinless chicken thighs, chopped

¼ tsp. oregano

Salt and pepper to taste

½ onion (red or white) cut into very thin strips

4 tortillas (or pita if you prefer), heated

 

Chop chicken into 2 inch pieces and bring skillet to medium-high heat coated in about 2 tbsp. olive oil. Lay in chicken pieces and sprinkle with a hefty amount of salt and pepper and add the oregano. Once chicken has begun to brown, flip over and sprinkle with more spices. Cover with lid and let cook for about 10 minutes until pinkness in the center is gone.

Warm pita and serve everything on the table, allowing guests to fill their own sandwich. Enjoy!

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Original recipe by Kayla Waldorf

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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

Ingredients

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

Directions

-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.

 

Enjoy!

 

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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

 

Ingredients

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

 

Directions

  • 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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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.

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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).

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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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Grilled Chicken Tacos with Mango, Bell Pepper, and Avocado

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Ingredients

8 ounces grilled boneless, skinless chicken breast

1 avocado

1 mango, sliced

1 bell pepper, seeded and sliced thin

1 small yellow onion, sliced thin

1 bunch red dandelion greens

4-6 corn tortillas

2 tablespoons butter

¼ teaspoon coriander

Juice of ½ a lime

Salt and pepper to taste

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Instructions

In a medium skillet, melt butter over medium heat. Sautee bell pepper and onion until

onion is translucent and peppers are tender, about 4-5 minutes. Remove from heat.

Mash avocado and season with coriander, salt, and pepper. Assemble tacos by adding

all remaining ingredients, topping each with a squirt of lime.

Tip: to get corn tortillas soft, lightly fry in some oil or butter in a medium skillet before

assembling tacos.

Makes 4-6 tacos

 

 

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Lots of Layers

To know one’s onion is to know one’s stuff.
– Old English Idiom

It is COLD outside in Washington! I hope everyone has been staying safe and warm in this snowy cold weather.

OnionYou might be wondering how, in these temperatures, can anything edible grow? However, there is a root vegetable that has endured many climates to become a foundational staple of almost every diet in the world: The ONION.

Onions are incredibly resilient and durable, which is why they are considered to be one of the first cultivated crops in the world. The Onion has been around so long, (approx. 5000 years!) horticulturists aren’t exactly sure of its origin. They hypothesize it originated in central Asia, Pakistan, and/or Iraq but really no one is sure. For it’s time, it was quite the progressive vegetable.

The Egyptians believed its anatomy represented eternal life, and included the onion in many feasts and altars to their gods. Egyptologists have even found them in mummies tombs, including Ramses IV.pile of onions

Early century doctors from all around the world used the onion to cure all sorts of aliments. Pompeii’s own Pliny the Elder used the onion to cure a plethora of ailments, like toothaches, insomnia and mouth-sores.

The Greeks made their Olympic Athletes drink onion juice before competitions, and rub onion oil over their bodies. They believed it made them better athletes because it lightened the balance of the blood. Interesting for this years winter Olympics, onions are a very common vegetable in many traditional Russian dishes.

876096_77650520You would be hard pressed to find a country that doesn’t use onions and the United States and Washington state are no exceptions. Here in Washington we grow a large portion of the countries onions and some of the best onions. In fact onions and a particular species of onion have put the Washington city of Walla Walla on the map.

So enjoy some onions this week. They have been a healthy staple for thousands of years of human history and are still delightfully tasty today. I hope you enjoy them as much as I do!