Tag Archives: organic onion

Roasted Kabocha Squash Bisque w/ Herbed Croutons

Hello Harvesters

This week’s recipe uses a new kind of squash from Skylight farms that we have in our Veggie and Washington boxes. It’s called Kabocha squash, and it’s common in Japanese and Korean cuisine. The Kabocha has a very sweet flavor, even sweeter than Butternut, and it can be used just like any other winter squash. Give this recipe a try and let us know what you think!

"Kabocha Cut Open 29September2005" by Namayasai LLP - Namayasai LLP, East Sussex, England. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Kabocha_Cut_Open_29September2005.jpg#mediaviewer/File:Kabocha_Cut_Open_29September2005.jpg

“Kabocha Cut Open 29September2005” by Namayasai LLP – Namayasai LLP, East Sussex, England. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Kabocha_Cut_Open_29September2005.jpg#mediaviewer/File:Kabocha_Cut_Open_29September2005.jpg

Roasted Kabocha Squash Bisque with Herbed Croutons

Ingredients:

For soup:

1 large kabocha squash

1 medium onion

2 tablespoons olive oil

4-8 oz. heavy cream

12 oz. veggie broth

1/8 teaspoon cayenne pepper

1-2 teaspoons salt

For croutons:

3 cups cubed bread (French baguette is ideal, but any bread will do. Stale bread is always a good option)

2 tablespoons olive oil

Salt, pepper, and thyme to taste (go heavy on the seasoning, as these are an accent)

Directions

For Soup:

Preheat oven to 400 degrees. Peel and dice Kabocha squash and dice onion. Toss with olive oil and spread on baking sheet, roast for about 40 minutes or until squash is soft. Let cool for 15 minutes, then puree in blender or food processor with veggie broth. Transfer to pot and add cream (4 to 8 ounces, depending on how creamy you want the bisque). Heat on medium head until soup is warm, but do not allow to boil. Add salt and cayenne.

For Croutons:

Place oven on broil. Toss cubed bread with olive oil, salt, pepper, and thyme and spread on baking sheet. Broil for about 5 minutes or until croutons are browned. Serve on top of warm soup.

 

Enjoy!

 

Original recipe for PCH by Kayla Waldorf

 

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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 - http://commons.wikimedia.org/wiki/File:Bell_pepper.jpg#mediaviewer/File:Bell_pepper.jpg

“Bell pepper” by Justus Blümer from Deutschland – Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Bell_pepper.jpg#mediaviewer/File:Bell_pepper.jpg

Ingredients

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

 

Optional:

Splash of cream for eggs

Extra sharp cheddar

Directions

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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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.

ARS_red_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).

Allium_ascalonicum_Ypey29

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

mango

 

 

 

 

 

 

 

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

Onion

 

 

 

 

 

 

 

 

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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