Monthly Archives: January 2014

Planning your Garden

It is that time of year. Time to start thinking about your garden. I hope that you are as excited as I am about growing some of your own organic veggies! Towards that end I will be writing 4 blog posts over the next 4 months to help you plant your own spring garden and grow some carrots.

Though it may come as a surprise to some, now is the right time of year to start thinking about this years garden. A garden needs to be prepared before you can plant anything and now is the time for that preparation since you can plant your first spring crop in the next 3 or 4 weeks.

Lettuce Rows

Plan Your Garden Beds

The first thing to do is to plan out your garden beds. There are many ways to lay out a garden. If you don’t currently have a garden bed I recommend reading the book Square Foot Gardening by Mel Bartholomew. You can also read about this method without buying the book here. If you already have a garden or garden beds now is the perfect time to do any repairs or landscaping, such as making new beds or paths.


Preparing Your Soil

Once you have your garden bed you will need to clean your bed and prepare your soil. If you are like me and a lot of other gardeners, your garden bed still has weeds from last fall and the winter that are growing quite happily. Removing your weeds before you plant and even before you turn over your soil will save you time and headache later on.

After all of your weeds have been removed it is time to attend to your soil. There are lots of options when it comes to soil. If you have soil already in your beds, this is the best time to turn your soil over and add organic mulch or fertilizer. To turn over you soil simply use a shovel to turn over the top 8 to 12 inches of soil.


If you don’t have soil there are plenty of places to get good organic soil. You’ll find most everything you need at your local hardware store. Local nurseries are also a really good source of organic soil and fertilizer. I prefer to mix already composted steer manure from my local hardware store into my soil as I am turning it over. Composted steer manure can be purchased in bags from any hardware store, it’s organic and easy to handle.

Organic Fertilizer

Though I prefer steer manure there are many other kinds of organic fertilizer. You can learn all about different organic fertilizers and mulch on, and


Once you have turned your soil over and added your steer manure or preferred organic fertilizer, all that is left to do is rake your soil out until it is even and flat. Then your ready to plant! At the end of February it will be time to plant carrots and lots of other spring vegetables. Have fun working in your garden!

A healthy dessert you’ll love this winter…

We admit it. We indulge in sweet treats now and then.

We especially love wintery evenings that are perfect for filling the house with a delicious, “baking-yummy-dessert” aroma… and then sharing it with our favorite people.

So we thought we’d share a healthy dessert recipe with you!



6 medium apples, peeled, cored, and diced
1 teaspoon cinnamon
2 tablespoons honey
1 teaspoon lemon juice


1/2 cup almond flour
1/2 cup gluten-free whole oats
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup pecans, chopped
1/4 cup honey
3 tablespoons unsalted butter

1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine the apples, 1 teaspoon cinnamon, 2 tablespoons honey, and lemon juice. Stir together until apples are coated evenly.
3. In a separate bowl, whisk together the almond flour, oats, salt, remaining cinnamon, and pecans.
4. Use a fork or your fingers (it’s messy, but effective) to mix in the remaining honey and butter, until the topping has a crumbly consistency.
5. Arrange the apples into a 9-inch pie dish or baking dish. Cover with the crumble topping.
6. Bake for 30 to 35 minutes, or until the top is golden brown. Remove from the oven and cool for 5 to 10 minutes.
7. Apple crisp is best served immediately, when it’s warm. It can also be served at room temperature. Store, covered, in the refrigerator up to four days.
Serves 4 to 6

Of course, the best organic apples you can find are in the fruit & veggies box delivered straight to your door from Pacific Coast Harvest!  Click here for details.

Bosc Pears and Things

2014 has arrived and with it Pacific Coast Harvest has been making more deliveries than ever before. We have expanded into a new and larger workspace and are working hard to make 2014 the best year we have had so far. Over the past year we have tripled the number of deliveries we do each week and we hope to do the same this year as we continue to bring the best local produce to our community.

One of the several ways we hope to make this year even better than the last, is by expanding our online communication with our customers. So keep an eye out for new things showing up on our Website, here on Jon’s Veggie Blog, Marshall’s Recipes, and Facebook!

To get this year started right, let’s take a quick look at one of the Washington grown fruits in this week’s box, Bosc pears.

Bosc Pears


Bosc pears were first brought to the us in the early 1830s. Trees were first planted on estate orchards where the first harvest on record was made in 1836. Pears moved west as the country expanded, finally settling in the Northwest where the climate and soil conditions have allowed the Bosc pear to thrive. Oregon and Washington now grow the majority of Bosc pears grown in the US.

They are a fall and winter fruit, with their season beginning in late September and ending in April or May. Unlike many kinds of pears however, Boscs are sweet and flavorful even in the early stages of ripening, which makes them quite tasty even if the flesh isn’t yet soft.


The Boscs you get to enjoy this week were grown here in Washington by Bluebird, Inc. Founded in 1913 Bluebird, Inc. is one of the state’s oldest growers co-operatives and has now been growing pears for 100 years.

Pears, especially Boscs, really don’t need any preparation to eat. They are great eaten fresh off the tree or right out of your box. But if you want to try something a little bit more fun with your pears this week here is a recipe you might like. I made it last night, take a look at how it went!

Bourbon Glazed Pears


2 Pears

1 Tbsp Butter

1 Garlic clove (optional)

1 Tbsp Bourbon (Optional Substitution: 1Tsp vanilla extract + 2 Tsp water)

 Because all our produce is picked fresh and delivered right away, like you, I don’t have this week’s Bosc pears yet. I picked these organic Bosc pears up from my local grocery store. Not as good as the ones that will be coming this next week, but still really tasty!


1. Core, slice and peel the pears

pic 2

2. Finely chop the garlic cloves

pic 3

3. Melt butter in a frying pan on medium high heat

pic 4

4. Remove pan from heat, and add bourbon or the substitute. It will pop and splash so watch out! Add garlic and return to heat.

pic 5

It really did crackle and pop. Be careful because the butter is really hot.

5.  Cook 1 minute

6. Add pears and cook for about 5 minutes, until pears are soft and shiny.

pic 6

My pears were a little under ripe so they took about 10 minutes to cook instead of 5. Just wait for them to be soft and glistening.

Then enjoy! I had mine with roasted vegetables (golden beets, potatoes, red onion, garlic, olive oil, salt & pepper) and a kale salad with clementines and a balsamic vinaigrette.

Pic 7

This was great as a side dish but I bet it would be really good on pork chops. I also would love to try these pears over some vanilla ice cream!

If you would like to learn more about any kind of pears visit:

Three great ways to cook broccolini

We know a good recipe when we see one… and we decided to share THREE of our favorite ways to cook broccolini, available in this week’s Vegetable Box!

Try one or try them all, and we’d love to hear your comments…



1 bunch of broccolini, ends removed
2 cloves garlic minced
1 teaspoon pepper flakes
2 tablespoons canola oil


1)  Bring a large pot of salted water to a boil.  Toss in the broccolini and cook until bright green.  About 5 minutes.  Drain in a colander when done.

2)  Heat the oil in a medium hot pan.  When ready, toss in the garlic and red pepper flakes.  Cook for one minute and then add the broccolini to the pan.  Cook for about 2 minutes, season with salt and pepper, and then serve up.


roasted broccolini

1 lb broccolini
Olive oil spray
Salt and pepper to taste
Freshly grated Parmesan cheese


1) Preheat oven to 400 degrees and line a baking sheet with aluminum foil.
2) Rinse the broccolini in cool water and trim the ends. Arrange on the baking sheet.
3) Spray the broccolini with olive oil spray and then sprinkle liberally with salt and pepper.
4) Bake for 13-15 minutes, until it just starts to brown. Sprinkle with Parmesan and return to the oven. Bake for an additional 2-3 minutes, until the Parmesan is melted.
5) Serve.



1 lb broccolini                                           1 tablespoon olive oil

1 tablespoon lemon zest
1 tablespoon lemon juice
¼ teaspoon salt
Pinch of freshly ground black pepper


1) Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.
2) In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.

Note: variations: 1/4 teaspoon crushed red pepper instead of black pepper or 3 tablespoons toasted hazelnuts chopped sprinkled on top

Stay organically connected!

John, Tom & Reece



“We Buy Local First”


Ready for a real treat?

Young woman eating muesli

In addition to delivering all sorts of organic produce to your doorstep, we are excited to add some DELICIOUS, GLUTEN-FREE muesli and granola bites from Mountain Muesli in Tacoma to our market, including:


A popular  “day starter” in Europe, Muesli is an all natural toasted whole grain cereal, made from oats, seeds, flax, nuts and fruits … Gotta love it!

We highly recommend adding these delightful products to your next delivery.

Also, we’ll have some additional “BEANS” to spill SOON… 😉

Stay organically connected!

John, Tom & Reece

“We Buy Local First”