Tag Archives: organic produce delivery

Warm Fall Salad with Goat Cheese and Caramelized Acorn Squash

Hi Harvesters,

We hope you’re ready to start enjoying the bounty of new things that the fall season is bringing our way! Try out this hearty salad with nutrient-rich kale, flavorful squash, and some of those delicious Washington pears. Kale Salad With Carmelized Acorn Squash

Ingredients:

  • 1 large acorn squash, peeled and diced (into ½ inch pieces)
  • 1 large yellow onion, thinly sliced
  • 1 bartlett pear, sliced
  • 1 bunch green kale, torn into bite-sized pieces
  • 2 T. olive oil
  • 1 Tsp. kosher salt
  • 1 tsp. paprika
  • 2 tsp. brown sugar
  • 4 oz. chevre
  • ¼ cup roasted sunflower seeds

Method:

Prepare all ingredients. In large skillet, preheat olive oil on medium-high heat and add onion. Cook for about five minutes until onions become translucent, then add diced squash. Cook for another 7-10 minutes until onions and squash begin to brown, then add paprika, ½ tsp. salt, and brown sugar and cook until sugar is dissolved, stirring constantly (another few minutes).

Add kale and the rest of the salt (and a little more olive oil if necessary) and toss until kale is mostly wilted and turns a very vibrant green. Transfer to serving plates immediately and top with hefty amount of goat cheese, slices of pear, and sunflower seeds. Enjoy!

Serves 4

Charred Broccoli Salad with Avocado and Pine Nuts

Charred Broccoli Salad with Avocado and Pine Nuts

Here’s a healthy recipe for a salad with tons of green things, lots of protein and a variety of textures. Crispy broccoli and crunchy pine nuts are a delight to eat topped with a savory dressing.

Charred broccoli salad with avocado

  • 2 large heads broccoli
  • 1.5 T olive oil
  • 1 large avocado
  • 1 T. plus
  • 1 tsp. soy sauce
  • ¼ cup pine nuts
  • 2 eggs, hard-boiled
  • Salt & Pepper to taste

Directions

Preheat oven to 400.

Cut broccoli into small florets and toss with olive oil and a hefty sprinkling of salt and pepper. Lay on baking sheet and bake for about 15 minutes until edges are browned.

While broccoli is roasting, mash avocado and mix in soy sauce (imagine this to be a really thick dressing).

Toss broccoli with desired amount of avocado mixture, sprinkle with pine nuts, and diced hard-boiled egg.

Serve and enjoy!

Charred Corn and Peach Salsa

A summery salsa that tastes as wonderful as it looks.

A summery salsa that tastes as wonderful as it looks.

Hello friends of PCH! We’re back at it this week after a little bit of a hiatus, and this week’s recipe is perfect for one of those summer barbeques. Take advantage of fresh corn, peaches, and some hot peppers to whip up a summery salsa with a fruity twist.

Ingredients

  • 3 peaches, peeled and diced
  • 2 ears corn, grilled and kernels removed
  • 2 pablano peppers, grilled and finely diced
  • 2 jalapeño peppers, grilled and finely diced
  • ½ cup green onion, finely diced
  • 1 cup cilantro, shredded
  • 2 limes, juiced
  • 1 T. olive oil
  • 1 T honey
  • 1 tsp. kosher salt
  • 1 tsp. black pepper

Instructions

Heat grill. Shuck corn, cut plebanos and jalapeños in half (length-wise), and drizzle everything with olive oil and set aside.

Prepare peaches, green onion, and cilantro, toss with honey, lime juice and seasoning in a large bowl and set aside.

Grill the peppers and corn until the peppers start to blister and the corn is golden-brown.

Once cool enough to handle, remove kernels from corn, finely dice peppers, and add to the peach mixture. Serve immediately!

A Hardy Salad for A Nutritious Picnic

 

Hello Harvesters!

For this last week of April we have a perfect picnic recipe. Share it with your family out on the lawn or at the park. We can tell you from personal experience: this one is particularly delicious (plus good for you too!). Give it a try and let us know what you think.

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Hardy Quinoa Salad

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For salad:

2 cups quinoa (uncooked)

2 medium bell peppers, diced

1 cup cilantro, loosely packed and diced

2 small zucchini, very thinly sliced

1 large avocado (or 2 small), sliced

1 T. olive oil

1 tsp. salt

 

For dressing:

1 large lemon, juiced

3 large cloves garlic, crushed

Olive oil (equal parts lemon juice and olive oil)

Salt and pepper to taste

Directions:

Prepare quinoa ahead of time. To cook, rinse two cups quinoa thoroughly and toast in skillet with 1 tbsp. olive oil until water evaporates and quinoa begins to make popping sounds. Stir for about 1 minute then remove from heat. Transfer to large pot and cover with 4 cups water and add 1 tsp. salt. Bring to a boil on high heat then turn down to a simmer, covered, and cook for 15 minutes. Remove from heat and let sit for 5 minutes (do not remove lid before 5 minutes are up!). Drain remaining liquid from quinoa and let cool in a bowl.

While quinoa cools, prepare veggies. Use a potato peeler to thinly slice zucchini, dice cilantro and peppers, and slice avocado. Toss cilantro, peppers, and zucchini into quinoa and set aside. Wait to add avocado until the end.

Prepare dressing by juicing lemon, add equal amount of olive oil as lemon juice. Stir in garlic and add a hefty amount of salt and pepper. Mix thoroughly and pour over quinoa, toss until evenly distributed. Lay avocado over salad and garnish with left over cilantro. Sprinkle with salt and pepper. Enjoy!

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

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Happy New Year! Time for a New Recipe

Hello Harvesters!

It’s been a while since we’ve had a new post on this blog, and we are happy to be back. We all took a nice two week vacation on the weeks of Christmas and New Years to give our drivers a break from the long night shifts. We hope you were able to have some time to relax and some good family time.

This week’s recipe from PCH friend Kayla Waldorf is for an Italian-style stuffed manicotti, which is a bit like lasagna, but with tube-shaped pasta instead of large sheets. It also incorporates a lot of veggies that we have had available recently here at the Harvest. Enjoy!

Winter Vegetable Stuffed Manicotti

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2 cups white mushrooms, cubed

2 cups butternut squash, cubed

3 small onions

½ cup hazelnuts, toasted, chopped

3 large handfuls fresh spinach

1 12oz can diced tomato

12 oz ricotta cheese

1 package manicotti shells

1 teaspoon oregano

¼ teaspoon nutmeg

1 teaspoon salt (plus more to taste)

1 teaspoon black pepper (plus more to taste)

2 tablespoon butter

½ cup chopped, toasted hazelnuts

Parmesan cheese for topping (about 3 oz. grated)

Preheat the oven to 400 degrees. Prepare manicotti as directed, but on the al dente side (because they will be baked in the oven later on). Cube butternut squash, cook in boiling water until a knife can be easily inserted.

While the manicotti and butternut squash cooks, dice onions and cube mushrooms. In a large pan, sauté onions in butter over medium heat, stirring constantly, until they begin to caramelize (about 15 minutes) add mushrooms and cook for an additional 5 to 10 minutes until mushrooms soften.

To prepare filling, blend canned tomatoes, cooked squash and stir in spices (nutmeg, oregano, salt, and pepper). Remove about 1/3 of the mixture to top the manicotti and blend the rest with ricotta cheese. Dump the cheese mixture into the pan with the mushroom and onion. Stir in 2/3 of the chopped hazelnuts and then mix in spinach over low heat until spinach begins to wilt.

Spread a thin layer of squash sauce on the bottom of a large casserole dish. Prepare manicotti by stuffing with filling generously and place in the dish. Cover with the remaining sauce and grate Parmesan over the top. I used about 3 oz. but you can use more or less depending on personal preference. Bake in oven for 35-45 minutes until cheese begins to brown. Sprinkle remaining hazelnuts over the top and serve. Enjoy!

Enjoy!

Original recipe and photo for PCH by Kayla Waldorf

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Candied Hazelnut & Pear Salad with Orange Vinaigrette

Hello all

This week we have a delicious and exotic salad with pears, candied walnuts and hazelnuts, and Humboldt Fog cheese. Give it a try and you won’t regret it!

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Ingredients

1 ripe Bartlett pear

2 heads red butter leaf lettuce

3 oz. Humboldt Fog cheese

Candied Hazelnuts

2 cups hazelnuts (or other nuts if desired)

¼ cup sugar

1 tbsp. water

¼ teaspoon cayenne pepper

Vinaigrette

1 orange

1 tbsp. balsamic (plus more)

1 tbsp. olive oil

¼ teaspoon salt

Method:

Preheat oven to 300. Prepare baking sheet with butter. In a small saucepan combine sugar, water, and cayenne over medium heat. Bring to a boil then remove from heat and stir in hazelnuts and immediately spread over baking sheet. Sprinkle with kosher salt and bake for 20 minutes, stirring every 5.

To make vinaigrette, juice orange and add balsamic vinegar, olive oil, and salt. Toss desired amount with lettuce and divide onto 4 plates. Slice pear and lay a few slices along each salad. Sprinkle with Humboldt fog and candied hazelnuts. Drizzle with balsamic for serving. Enjoy!

 

Original Recipe and Photo by Kayla Waldorf

 

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Two Thanksgiving Myths Dispelled

Hello all!

This is the last blog post before Thanksgiving 2014. We hope you all have plans for a wonderful and safe holiday filled with joyful family reunions and friendship. Try not to let the stress of cooking for everyone get you down. We thought we would help you impress your guests this year by arming you with the facts to dispel two common Thanksgiving myths.

 

Public Domain Image via USDA

Public Domain Image via USDA

Turkey Does Not Make You Sleepy

 

It’s a oft-repeated trope of Thanksgiving that the amino acid tryptophan in the turkey makes everyone drowsy after the meal. Tryptophan is an important amino acid, and it is necessary for your body to manufacture serotonin, one of the neurotransmitters primarily responsible for mood and sleep. Low levels of serotonin cause depression, anxiety, and mood swings. However, turkey is no higher in tryptophan than other poultry meats, and actually contains less than chicken. The real reason you get sleepy after a Thanksgiving meal is that you’ve just stuffed yourself full of a massive portion of food. Blood is rushing to your stomach and your body is expending energy to digest all of that delicious food, so your body makes you feel tired so you don’t over-exert yourself while digesting. Imagine a boa constrictor that has just swallowed a large animal. It’s certainly not going to be doing much exercise after a meal like that.

 

You May Never Have Tasted a Yam

 

The word “yam” is colloquially used as a synonym for sweet potatoes. Most people refer to the long orange-skinned potatoes in the grocery store as “yams”. However, yams and sweet potatoes are not even distantly related. To complicate matters further, potatoes themselves are not related to either yams or sweet potatoes. Potatoes are in the Solanaceae family, yams are in the Dioscoreaceae family (say that one five times fast), and sweet potatoes are in the Convolvulaceae family. Potatoes and sweet potatoes are both dicots, meaning they have two embryonic seed leaves, while yams are monocots (they have only one embryonic seed leaf). This means that yams and sweet potatoes are as distantly related as two flowering plants can be.

 

By Llez (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

By Llez (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

Yams are common in Africa- the top 8 of the top 10 world producers are African countries, followed by Papua New Guinea and Colombia. They are popular ingredients in African and Carribbean cuisines, due to their flexibility in culinary applications. They can be baked, grilled, barbecued, smoked, boiled, fried, roasted, or made into pie. Unfortunately, true yams are not nearly as common in the US, where they have been overtaken by sweet potatoes as a more common substitute.

 

Have a wonderful and safe holiday, everyone!

 

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Delicious Stuffed Squash Entree

This week’s recipe from our good friend Kayla Waldorf brings together three of our favorite foods- caramelized onions, sauteed mushrooms, and sweet winter squash. This is a hearty, filling entree for a winter meal with the family.

Chevre & Brown Rice Stuffed Acorn Squash with Sautéed Mushrooms

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Ingredients

2 acorn squash, halved

1 ½ cups brown rice

3 cups veggie broth

8 oz. Crimini mushrooms, cut into small cubes

1 large onion, diced

½ cup walnuts, chopped

3 tbsp. balsamic vinegar

2 tbsp. butter

4 oz Chevre (3 for the stuffing, 1 for the top)

 

Method

Preheat oven to 375. Halve acorn squash and remove seeds. Place upside down in glass baking dish, fill with ¼ inch water, and loosely cover with tin foil. Bake for 40 minutes.

 

While squash is baking, cook rice. Rinse rice and place in pot, cover with 3 cups veggie broth and bring to a boil. Once rice is boiling, reduce heat and simmer for 20-30 minutes until rice is tender (do not stir).

 

While rice is cooking, preheat large pan on medium heat and melt butter. Once pan is preheated, add onions. Stir constantly until onions caramelize (they will turn a rich brown color and become very translucent). Once onions are caramelized, add 3 tablespoons balsamic and cook (stirring continuously) until mushrooms are soft and vinegar is thick. Feel free to add more vinegar if you like the flavor. Mix in chopped walnut, 3 oz. chevre and about salt and cayenne pepper to taste.

 

When squash is done, remove from oven and increase temperature to 400. Flip over so the bowl-shaped side is facing up (cut off the bottoms to create a flat surface). Distribute stuffing evenly between squash and top with the remainder of the chevre. Bake for another 15 minutes until the cheese on top begins to brown. Enjoy!

 

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

 

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Parsnips: the Most Delicious Root Veggie Since Carrots

We’re coming back around to parsnip season here in the northwest, and we are super excited! Parsnips (Pastinaca sativa) are a delicious root vegetable with a tender, fibrous texture and a sweet flavor. It’s a close relative of parsley and carrots (to which they bear many similarities in taste and shape). Parsnips are delicious in a big mixed veggie roast with salt and pepper, or roasted alone with some curry powder. They also make excellent addition to stews- their rich, sweet flavor adds depth and complexity to the base. Parsnip fries are delicious twist on sweet-potato or carrot fries.

Check out some of Martha Stewart’s recipes for parsnips.

During the height of the Roman Empire, parsnips were prized as a source of sugar and dietary staple high in starch. Emperor Tiberius is reported to have accepted some of Germany’s tribute payment to Rome in parsnips, illustrating the high status the vegetable held. At the time, carrots were still usually white, so there was some trouble distinguishing between carrots and parsnips.

By Zyance (Own work) [CC-BY-SA-2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons

By Zyance (Own work) [CC-BY-SA-2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons

What’s the difference between a root veggie and a tuber?

In America, the parsnip has not been quite so highly valued, having been replaced by sugar cane and beets as a source of sugar and by potatoes as a source of starch. However, roasted parsnip is still a central part of many folks’ Christmas dinners, and they remain ubiquitous in grocery stores and farmers markets across the country.

What are your favorite parsnip recipes?

 

 

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Sweet Harvest Cornbread for Breakfast or Dessert

Hello Harvesters

This week’s recipe is for a delicious bread that you can make with your winter squash and pumpkin pie spices.

Sweet Harvest Cornbread with Pecan Streusel

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Ingredients

Batter

1.5 cups flour

1 cup cornmeal

1 cup pureed squash

¼ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon cloves

½ teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon salt

½ tsp. vanilla

2 tbsp. maple syrup

1/3 cup brown sugar

2 tablespoon cane sugar

1 cup buttermilk

¼ melted coconut oil + 1 tablespoon for pan

2 apples peeled and chopped

 

Streusel

3 tablespoons melted coconut oil

¼ brown sugar

½ cup chopped pecans

¼ flour

 

Method:

 

Preheat oven to 400. Peel and chop at least 1 cup winter squash into 1 inch pieces (most anything will do, but I would avoid spaghetti squash). Place in pan and cover with ½ inch water. Bring to boil and cook until very soft (about 10 minutes). Puree* and set aside.

 

Combine dry ingredients in large mixing bowl (including sugar). In a smaller bowl, combine buttermilk, coconut oil, maple syrup, vanilla and egg. Add wet ingredients to dry, then fold in squash puree and chopped apples.

 

Coat skillet with melted coconut oil and pour in batter. Combine all streusel ingredients in small bowl then sprinkle over batter. Bake for 40-55 minutes until toothpick comes out clean (remember the apples will keep it moist, so it might take longer than expected).

 

*if you have a lot of extra squash making a puree and keeping it frozen for baking/soup/etc. is a great way to preserve it

 

Enjoy!

 

Original recipe and photo for PCH by Kayla Waldorf

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