Tag Archives: weekly update

Caramelized Garlic and Chevre Hors d’oeuvres

Hello Harvesters,

Here’s an hors d’oeuvre full of fresh flavors and of course, nutritional value.

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Ingredients

  • 2 heads garlic peeled
  • 1 cup water + more
  • 1 T. olive oil
  • 1 T. balsamic vinegar
  • 1 T. maple syrup
  • 1 tsp. fresh rosemary, chopped
  • Salt and pepper to taste
  • Tomato or cucumber, sliced
  • 1 loaf sourdough, cut into 1 inch slices
  • 3 oz. chevre

For caramelized garlic:

Fill a small saucepan with salted water and bring to a boil. Add whole garlic cloves and cook for three minutes until soft. Drain and wipe pan clean.

Heat olive oil on medium-high heat with garlic cloves, and cook for 2-3 minutes until cloves are golden brown. Add one cup water and one tablespoon balsamic vinegar, bring to simmer and cook until most of the water is evaporated. Add maple syrup and rosemary and season with salt and pepper to taste, cook for a few more minutes until remaining liquid has thickened. Remove from heat and use back of a spoon to crush so garlic is spreadable.

Assembly: Set oven to broil. Slice sourdough and place in oven until golden brown (5 minutes or so). Top with chevre and desired amount of caramelized garlic and finish with tomato or cucumber and a sprinkling of salt and pepper. Serve immediately. Enjoy!

Curried Squash Tacos with Spicy Sour Cream

We can never get enough tacos here at PCH, and this one is a delightful twist on an old favorite. Who knew that packing so many flavors into one recipe would work so well? But curry, chorizo, radishes and butternut squash complement each other unexpectedly well creating a flurry of flavor.

photo of curried squash tacos

For tacos:

  • 10 small wheat or corn tortillas
  • ½ red onion, thinly sliced
  • 2 cups butternut, diced into ½ inch pieces
  • 1 cup yellow potato, diced into ½ inch pieces
  • ½ lb. spicy chorizo sausage, removed from casing
  • 1 can black beans, drained
  • 1 bunch French breakfast radishes, thinly sliced
  • Handful cilantro
  • 2 T vegetable oil
  • 1 tsp. curry powder
  • 1 tsp. chili powder
  • 1 tsp. kosher salt
  • ½ tsp. paprika

For sauce:

  • 6 oz sour cream
  • 4 green onion, finely diced
  • 1.5 T sriracha
  • ¼ tsp. kosher salt

Method:

Prepare veggies and preheat oven to 400 degrees. Toss potato, butternut squash, onion and spices with vegetable oil and bake for 20-30 minutes until browned and a knife is easily inserted.

Meanwhile, cook sausage in a skillet until browned (break into small pieces) then add black beans and cook until beans are warmed.

Prepare sauce by mixing sour cream, green onion, salt, and sriracha. Serve roasted veggies, beans and sausage on warmed tortilla, topped with sour cream, radishes, and cilantro. Enjoy!

Best-Ever Kale Salad

Hi Harvesters!

This week we’re bringing you a recipe for a kale salad to take advantage of this healthy and popular green. The ingredients list is pretty simple, but he result is deliciously satisfying. Try it out and let us know what you think!

 For Dressing:

  • 1 lemon, juiced
  • 3 cloves garlic, finely diced
  • ¼ cup olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper, ground

For Salad:

  • 1 bunch green kale, washed and massaged
  • ½ cup slivered blanched almonds, toasted
  • ½ cup parmesan, finely grated

Instructions

Combine lemon juice, garlic, olive oil, salt, and pepper and set aside. Wash and tear kale and vigorously rub the leaves to break down cell walls (this will make the kale much less tough).

Toast almonds on medium high heat in a skillet, stirring constantly, until golden brown.

Toss kale, cheese, and almonds and serve. Enjoy!

Grilled Eggplant Tapenade

 

Hello Harvesters!

I have to say, this week’s recipe is one of the most delicious ones I’ve tasted yet. We busted out the BBQ this past weekend for the first barbecue of the season, and we had so much fun we had to do it both nights of the weekend. This charred eggplant and onion tapenade was the result of several experiments with a balsamic and garlic marinade. It makes a perfect topping over chicken, or goes well with bruschetta or crackers. Let us know what you think!

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Charred Eggplant Tapenade

Egpplant Tapenade 1

Ingredients:

½ cup aged balsamic vinegar (get a good, sweet one for this recipe)

½ cup olive oil

1 tsp. kosher salt

1 tsp. ground black pepper

3 large cloves garlic, minced

2 small eggplants

1 medium yellow onion

Directions:

Prepare grill for veggies, you want a medium heat, so if you’re using charcoal spread it out so they are about 1 briquette thick.

Eggplant Tapenade 2

Slice onions and eggplant through their equator into ½ inch-pieces. Combine vinegar, olive oil, salt, pepper, and garlic in a casserole dish and lightly coat onion and eggplant pieces. Place on grill for 10-15 minutes total, flipping half way through until the eggplant begins to look transparent and juicy and the onion softens and look transparent (the onion may take a bit longer). Remove from grill and let cool, then use a knife to cut onion and eggplant into 2-3 inch pieces. Place the chopped onion and eggplant in a food processor along with the left over marinade and pulse a few times until it looks like a chunky salsa (there will be bigger and smaller pieces, but that’s good for texture). Serve with grilled chicken and feta or with bruschetta.

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

 

 

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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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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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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Zucchini and Carrot Muffins

Ok guys, summer is rolling in, and that means summer squash! Here’s a fun little recipe you can make with zucchini from this week’s box. Serve at BBQs for a fun treat.

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 Zucchini and Carrot Muffins

Makes six standard muffins

 

Ingredients:

1/2 cup sugar

2 Tbsp. canola or vegetable oil

1/2 tsp. salt

1 large egg

1 cup grated zucchini

1 cup grated carrots

1/4 cup chopped pecans or walnuts, toasted (optional)

1 cup white whole wheat flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

Directions

Preheat oven to 375. Prepare a pan with 6 muffin cups with paper liners or cooking spray.

 

In a large bowl, whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, cinnamon, and pecans.

 

Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups.

 

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 20 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.

 

Enjoy!

 

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Tips for Novice Composters

It’s ok. We’ve all been there. You have your box of tasty, fresh produce, and you’ve cooked a few meals, but you’re busy. You forget to use an item. Maybe it sits in your produce drawer in your fridge until it is too soft to use. You could throw it in your trash can… Or you could think about recycling the nutrients in your waste food! According to the federal Environmental Protection Agency, food scraps and other organic waste currently comprise about 20 to 30 percent of what we throw away, and when these nutrients go into landfills, compostthey are no longer usable for agricultural and horticultural applications. When trapped deep inside a landfill, without oxygen, decaying food scraps also produce methane, a powerful greenhouse gas that contributes to climate change. Why not complete the system and return those nutrients into the soil?

 

Home composting is easy, and if done properly, it shouldn’t be the least bit stinky. If you are a gardener, you can use the compost to fertilize your garden (or you can donate it to a friend if you aren’t the green thumb type). All you have to do is add the right ingredients and do a little bit of maintenance.

 

Proper composting boils down to three main ingredients: browns, greens, and water. According to Umbra Fisk of the web magazine Grist, browns are “dry, carbon-rich materials like cardboard, dry yard waste, potting soil, leaves, sawdust, and wood chips”, while greens are “wet, nitrogen-rich organics like food scraps and grass clippings”. You’ll notice that wormbrowns and greens are meant to supply the two main elemental necessities for healthy plants- nitrogen and carbon. If you mix these two ingredients together with some water, you create an environment that is very hospitable to decomposers like bacteria and fungi, who will process
the waste materials into a rich, dark brown soil-like substance that will instantly enrich any gardening soil. If you want to try something really crazy, build a vermicomposting system, which uses earthworms to do the work of decomposing the food scraps.

 

An important note here- it is important to keep dairy, meats, oils, and pet poop out of your compost. These can contain harmful pathogens that will also grow in the decomposition environment, and the heat that is naturally generated by decomposition will not be enough to destroy them!

 

All in all, composting can be a fun way to help the environment and your garden. It’s fascinating to watch yucky waste food be transformed into a rich soil additive before your eyes.

 

Enjoy the last weekend of May!

 

 

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