Monthly Archives: May 2014

A summer cocktail your guests will love

We’re all heading into a ‘busy-yet-fun’ time of year, with graduations, Father’s Day and all sorts of festivities!

Are you hosting any social gatherings this weekend or next?

We’ve discovered a summer cocktail that is a true crowd-pleaser.  You’ve gotta check it out.


“Peaches for Me” Cocktail

Adapted from Serious Eats


    • 6 peach slices (approximately half of a medium peach)
    • 3 cherries, stemmed and pitted
    • 1 ½ oz. of white rum
    • ½ ounce of freshly squeezed lime juice
    • ¼ ounce of Demerara syrup*
    • Ice
  • Peach slice for garnish

(*In a sauce pan, mix a small amount of Demerara sugar with water on medium heat until the sugar dissolves and then let it cool.)


  1. Muddle the cherries and peach slices in a cocktail shaker until the juices have completely been released from the fruit.
  2. Add the rum, lime juice and Demerara syrup.
  3. Fill the shaker with ice
  4. Shake for 15 seconds
  5. Strain the cocktail into a glass. For best results, use both the cocktail strainer and a fine mesh strainer.
  6. Use the peach slice for garnish

Serves: 1
Preparation time: 5 minutes


Stay organically connected!

John, Tom & Reece

Pacific Coast Harvest
“We Buy Local First”



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The Humble Dandelion

Happy Memorial Day weekend everyone!


Now that spring is in full bloom, we wanted to take a moment to discuss the humble dandelion. Most homeowners probably think of this little yellow flower as an annoying weed to be controlled. It’s true that dandelions do grow everywhere and can kill a nicely manicured lawn. However, dandelions have many under appreciated properties that make them valuable as a food item and a part of the local ecosystem.



If you pick a dandelion from the ground and eat it (and you should never do this with dandelions that grow along roads or in treated lawns), you’ll find that it is quite bitter. However, this can be fixed by blanching the leaves and sautéing them like you would cook kale or spinach. Once the bitterness is cooked out, dandelion greens are nutritious and delicious! Use them like any other sautéed green- to accompany meat and potatoes, or in pasta.



Dandelion roots can also be dried and ground to make a surprisingly tasty coffee substitute for those of us who can’t have the real deal. The website Rose’s Prodigal Gardens gives a number of recipes for dandelion root coffee and tea here. You can even use the petals of the dandelion flower to make wine!


The Environment

Dandelions are a spring favorite of honeybees and other pollinators. The early spring flowers give them an important source of nutrition before most flowering plants are ready to yield their pollen and nectar. The dandelion, while it is a weed, can also be beneficial for gardeners. Its taproot brings nutrients in deeper soil up to the surface for shallower plants, as well as serving as a magnet for bees and other pollinators. Also, being a weed, dandelions are easy to cultivate!

So enjoy those dandelion greens and feel good about helping the environment and your body.


Have a great holiday!



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Perfect for grilling this holiday weekend…


This Memorial Day Weekend, we hope you are getting together with family and friends to honor and remember those who served our country.

The long, holiday weekend is also often celebrated as a kick-off to summer, with barbeques and happy gatherings.

That being said, we’re sharing with you a mouth-watering, barbeque marinated vegetable recipe to try out.  This recipe was adapted from Allrecipes.

Barbequed Marinated Vegetables


  • 3 sliced zucchinis
  • 2 small red bell peppers, seeded and cut into strips
  • 6 fresh mushrooms with the stems removed
  • 1 small eggplant, cut down into ¾ inch thick slices
  • 2 cloves of garlic, peeled and minced
  • ¼ cup of coarsely chopped fresh basil
  • ¼ cup of olive oil
  • ¼ cup of lemon juice


  1. Put the zucchinis, red bell peppers, eggplant and mushrooms in a bowl
  2. In another bowl, whisk the lemon juice, olive oil, garlic and basil.
  3. Pour the mixture over the vegetable medley
  4. Cover the bowl and marinate it in the refrigerator for one hour.
  5. Preheat an outdoor grill to high heat
  6. Either put the vegetables on skewers or place the vegetables directly on the grill.
  7. Cook on the grill 2 or 3 minutes on each side, and brush it frequently with the marinade.

PREP TIME:  20 minutes
COOK TIME:  5 minutes
TOTAL TIME:  1 hour and 25 minutes

Stay organically connected!

John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”


Spargelzeit! (Asparagus time!)

Good morning harvesters!

As our hardy Washington box customers know, this week was the first time this year that we have seen Washington-grown asparagus in our boxes. We were so excited by the appearance of this prickly, poky little plant that we decided to dedicate a whole blog post to the wonders of Asparagus officinalis. Image   Asparagus was well known in the ancient world. The vegetable appears in the oldest known cookbook in the world, De re coquinaria, by the third-century Roman gourmet Apicius. The emperor Augustus even created a special fleet of ships to haul asparagus across the Mediterranean! It has since become a popular traditional recipe in the countries of northwestern Europe, such as Germany, Switzerland, and Poland. In these countries, asparagus is usually served in its white form, which is created by “hilling”, or mounding soil over the plant as the shoots grow. This prevents photosynthesis and keeps the stalks from producing the chlorophyll that turns them green. Asparagus is a common ingredient in late spring and summer seasonal recipes, which earns the season the German moniker “Spargelsaison” or “Spargelzeit” (asparagus season or asparagus time, respectively). Image These little stalks are surprisingly nutritious! They are a good source of vitamins C, E, and K, as well as dietary fiber and protein and a variety of minerals like iron, phosphorous and potassium. The amino acid asparagine, one of the most common amino acids on Earth, is named after asparagus because it was first synthesized from asparagus juice.

Enjoy your asparagus, everyone!


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Crazy-for-Mangos Juice Recipe

Ahhhhh, sunshine…

Brings back memories of lazy summer days, riding bikes and watching sunsets at the beach…

It’s the perfect time of year to get together with family and friends for a barbeque or picnic—and offer organic juice that you just made fresh from the juicer. Speaking of which, we have a refreshing, delicious juice recipe you’ll want to blend this season!

This recipe was adapted from Allrecipes. 


  • 3 cups of diced mango
  • 1.5 cups of chopped fresh peaches
  • ¼ cup of chopped nectarines (pitted)
  • ¼ cup of chopped orange segments
  • ½ cup of orange juice
  • 2 cups of ice

Blend all of these ingredients in a blender for about one minute, and ENJOY!

Stay organically connected!

John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”

A Fresh Salad for a Fresh Season

In the world of produce, there are few things better than a fresh, cool, crispy green bean. They go well with many different foods, they have great texture, and they are incredibly easy to cook! This week, we bring you a recipe for a fresh green bean and carrot salad, with a vinaigrette dressing. This will be a great addition to a springtime BBQ or picnic, or to pack up and take to work for lunch.




Green Bean & Carrot Salad


  • 2 lb green beans, ends cut off, sliced in half
  • 1 bunch carrots, halved and julienned
  • 2 tbsp mustard
  • 1 1/2 tsp mustard
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 cup chopped chard (about two leaves)
  • 1 cup walnuts, toasted.




  • Bring a large pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans and carrots to the boiling water. Cook until green beans are bright green but still crispy, about 3-4 minutes.
  • Remove the carrots and beans from the water with a slotted spoon and transfer to the ice water. Pour into a colander to drain.
  • To make vinaigrette: whisk mustard, cumin, coriander, and salt in a large bowl. Whisk in the vinegar. Slowly add the oil, whisking constantly to emulsify.
  • Drizzle green beans, carrots, chard, and walnuts with dressing. Toss to coat. Salt to taste and serve.

Now, go enjoy some healthy organic food on this beautiful Washington day!



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Egg-lovers rejoice! Duck eggs are here!

Hello foodies! We hope you are enjoying the first few weeks of spring veggies. As you may have noticed, we have been working hard on expanding our Online Farmers Market to bring you a great variety of locally grown and crafted food items that you can add to your box. We are really excited to announce a brand new product that has been in the works for a while: pasture-raised duck eggs!









Our new partners at Sky Valley Farms have just presented us with the first sample dozen of their fresh duck eggs. In order to celebrate this addition to our food family, we want to take a moment to explore the virtues of duck eggs and compare them with the traditional chicken eggs.



The egg is the workhorse of pastry and cake baking. The foaminess created by a beaten egg white helps fluff up delicate pastries. Because duck eggs contain more egg white (or “albumen”) than chicken eggs, pastry chefs love to use them to give their confections that extra bit of lightness or to give meringue extra volume. Duck eggs also contain more fat than chicken eggs, so they give baked goods a richer, creamier taste.




Duck eggs are larger than chicken eggs, averaging about 70 grams per egg (as opposed to 50 g for chickens). The eggs contain more fat and protein than chicken eggs, as well as higher concentrations of Vitamin A, calcium, and iron.  Yes, duck eggs do have significantly higher cholesterol content than chicken eggs. However, the cholesterol in duck eggs is mostly HDL (high-density lipoprotein) cholesterol, which nutritionists regard as the “good” cholesterol. The Mayo Clinic actually recommends that people increase their HDL cholesterol levels as high as possible to promote a healthy heart!



Some of our friends and neighbors are allergic to chicken eggs! For these people, duck eggs pose no threat at all, allowing them to enjoy quiche and sunny-side-up eggs just like the rest of us.











photo credit: Nienetwiler

Check out our Online Farmers Market to get your hands on these scrumptious pasture-raised duck eggs today!


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