Tag Archives: Organic

Curry Roasted Cauliflower with Honey Lemon Yogurt Dressing

Hello Harvesters!

It’s the first week of March and we are seeing the cherry blossoms bloom all around us. We’re looking forward to the first local spring produce coming on the market in a month or so, but in the meantime we are going to keep bringing you the best organic selections from around the region. If there’s a particular item you want in your box or a local Puget Sound area farm you’d like to see us work with, don’t hesitate to get in touch with us! We love to hear from our friends out there.

This week’s recipe is for a curry roasted cauliflower dish that is served with a delicious honey lemon yogurt dressing and sprinkled with cilantro. We like it as a side dish to an entree like chicken or lamb, but if you’re feeling veggie, it works as an entree on its own as well. Let us know what you think!

Curry Roasted Cauliflower with Honey Yogurt Sauce

Cauliflower dish

Roasted Cauliflower and toppings:

1 head cauliflower, cut into florets

a few sprigs of cilantro, stemmed

¼ roasted cashews, chopped

2 T. olive oil

1 T. curry powder

½-1 tsp. kosher salt (depending on your preference)

¼ tsp. cayenne pepper

1/8 tsp. ground cumin

 

Yogurt Sauce:

4 oz. plain greek yogurt

½ tsp. olive oil

Juice from ½ lemon

2 tsp. honey

 Directions:

Preheat oven to 450. In medium bowl mix olive oil, curry powder, salt, cayenne pepper, and cumin until combined. Cut cauliflower into florets and toss in olive oil mixture until completely coated. Spread florets sparsely on baking sheet and bake for 20 minutes until edges are golden brown (toss once during baking process to ensure even roasting).

Meanwhile, in a small bowl combine Greek yogurt, honey, olive oil, and lemon juice to make yogurt sauce.

Serve cauliflower drizzled with yogurt sauce with a sprinkling of cilantro and cashews.

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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Sweet Caramelized Banana Bread for Breakfast or Dessert

Hello Harvesters!

We’re really excited that spring is just around the corner. The days are getting a bit longer, and we are breathing a sigh of relief as the long cold winter comes to an end. Keep your chins up through the rest of the February gloom, and try not to think of the disaster that was the Superbowl… Sorry 12s.

This week’s recipe from Friend of PCH Kayla Waldorf is for an absolutely delicious banana-carrot bread with shredded coconut and rum glaze. It’s a more complicated twist on a classic breakfast treat, and I can tell you that it is nothing short of spectacular with a cup of BioWilly’s Beans Wedding Roast. Give this a try, and I guarantee you won’t regret it.

Caramelized Banana and Carrot Bread with Rum Glaze

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Ingredients

For banana bread:

3 very ripe bananas, 1 mashed, 2 sliced

1 tbsp. butter

2 tbsp. brown sugar

2 pinches salt

1 cup granulated sugar

1 2/3 cups all purpose flour

1 tsp. baking soda

¼ tsp. ground cinnamon

2 eggs

2 Tbsp. whipping cream

½ cup coconut oil, melted

1 cup carrots, grated

2/3 cup walnuts, chopped

 

For rum glaze:

½ cup brown sugar

¼ cup butter (½ stick)

1/8 cup light rum

1/8 cup water

¼ cup sweetened shredded coconut

 

Directions

Preheat oven to 350. In a small pan, heat butter on medium-high heat until melted. Add 2 sliced bananas (about ½ inch thick) and brown sugar and a couple large pinches of salt. Stir continuously for 5-10 minutes until bananas start to break down and liquid thickens and turns caramel colored.

In medium sized bowl whisk together flour, baking soda, and cinnamon. In large bowl, combine melted coconut oil, eggs, sugar, whipping cream, and 1 smashed bananas as well as the caramelized bananas (should amount to around 1 ½ cups bananas total). Slowly add in dry ingredients until batter is smooth. Fold in carrots and walnuts. Prepare 2 bread pans with butter and divide batter into each (or 1 9 inch pie pan). Bake for 45 minutes to 1 hour until a toothpick inserted into the middle comes out clean.

To make glaze, combine brown sugar, coconut, butter, rum, and water in small saucepan and bring to a boil over medium heat. Once at a boil, stir constantly for 5-10 minutes until glaze barely starts to thicken, then remove and let cool.

When ready to serve, poke small holes in the top of the bread and pour desired amount of glaze over the top. Serve warm.

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

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What Winter? New Recipe for Sunny January Days

Hello Harvesters!

If you’re in the Seattle area like us, you’ve been enjoying the beautiful sunny weather we have been blessed with this past week. While the East Coast faces down a massive blizzard, I can barely see a single cloud from my desk in SoDo. I know we’ve still got a few months of rain before summer comes, but I think I could be forgiven for celebrating just a bit early.

Here’s a new original recipe for you to try when you get home from all the outdoor activities I’m sure you are enjoying. PS— GO HAWKS!

Kale Salad with Seared Chicken, Grapefruit Vinaigrette, and Toasted Pepitas

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For Vinaigrette:

1 grapefruit, juiced (1/4 cup for dressing)

1 tbsp. olive oil

1 tbsp. apple cider vinegar

½ teaspoon salt

For Salad:

1 bunch Lacinato kale

1 ripe avocado

¼ cup Pepitas

1 lb. boneless chicken thighs

1 tbsp. butter

¼ cup sharp, hard cheese like Pecorino Romano, finely grated

Left over grapefruit juice from vinaigrette

Salt and black pepper to taste

 

To make vinaigrette, roll grapefruit on hard surface pressing firmly to release juices, cut in half and juice. Combine ¼ grapefruit juice, olive oil, apple cider vinegar, and salt.

 

Prepare kale by washing, drying and tearing into bite sized pieces. Toss with dressing and grated cheese and set aside. Prepare chicken by cutting into 2-3 inch pieces. Bring large skillet to medium-high heat, add butter and lay chicken pieces in (you should hear a sizzling sound when the pan is hot enough). Add a generous amount of salt and pepper and cover and let brown for a few minutes then flip and season/brown the other side. After about 5 minutes, add a few tablespoons of the left over grapefruit juice and cover. Chicken should cook for about 10 minutes total, but I like to check if it’s done by cutting into a piece. To toast Pepitas, place in smaller skillet and bring to medium heat, stirring constantly until they begin to brown and you hear a few popping sounds.

 

Serve prepared salad with sliced avocado, toasted Pepitas, and a few pieces of chicken. Garnish with thin slices of Pecorino and a sprinkling of salt and coarsely ground black pepper. Enjoy!

 

Serves 4

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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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