Author Archives: pacificcoastharvest

New Totes, New Crates, NEW PCH! Oh My!

Starting this week, we’ll be delivering your orders in bright orange tote bags! The insulation on these reusable totes will keep your fruits and veggies chilled and out of the sun and rain. We’ll also line each one with a sanitary liner that’s also compostable! (ProTip: PCH only uses compostable bags and liners and their breathability is great for storing your week’s produce in your fridge).

These totes are reusable! So please set them out like you’ve done with the wooden crates. There will be a $5 deposit for each tote delivery and we’ll bill the day following your delivery to minimize deposit fee charges (i.e. we won’t charge if it’s merely a tote swap).  Cardboard will still be available for those for whom that is most convenient.

“I loved your wooden crates!”unnamed (1)

We’ve been hard at work with Luke from L.R. Woodworking (who made our wooden crates) designing a beautiful wooden chest that can sit permanently on your doorstep (or even outside your apartment door on delivery day) for a refundable deposit of about $30. Check out our latest prototypes below. The Cedar smells amazing! Shoot us a message if you think you’d be interested!

As always, don’t hesitate to reach out if you have any questions!

Summer Recipe: Sweet Summer Salad + Strawberry Vinaigrette

by Natalie Kelley

Summer just screams for fresh salads. Is there truly anything better than taking that first bite of refreshing fruits and veggies when it’s hot out? Well, the only thing that does make it better is when the produce used to make the salad is local, fresh and sustainably grown.

_MG_8532Ever since I was little, I valued eating local, fresh fruits and veggies, even if I didn’t realize that’s what I was valuing at the time. We always had a big garden overflowing with beautiful food, we made weekly trips to a local farm stand in town and shopped the local and organic sections at the grocery store (when we weren’t driving directly to farms to pick up our produce). I was so young that I simply knew the high-quality food my parents bought from local vendors or picked from the garden tasted better.

As I’ve grown up, these values have grown with me and grown even stronger. I understand the implications of eating locally, organically and sustainably and I truly see eating as an ethical act now. The food systems we choose to support with our money and eating habits make a world of difference.

And when I get to cook with food that I know came from a reliable and sustainable source, it makes that meal mean so much more. To me, it gives the meal more soul, and I love that!

This salad incorporates all of that summertime, sustainable-food soul and love with every bite. It packs so many nutrients and diverse flavors, making the perfect side dish for any summer barbecue, dinner party or picnic.


Sweet Summer Salad + Strawberry Vinaigrette

Serves: 4 people

Prep Time: 20 minutes

Ingredients (Salad):

  • 6 packed cups spinach
  • 20-25 strawberries
  • 3 large golden beets
  • 1 granny smith apple
  • 1/4 cup diced red spring onion
  • 1/3 cup pistachios
  • 2 Tbsp coconut oil

Ingredients (Dressing):

  • 12 strawberries
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp water
  • 1 1/2 Tbsp honey


  1. Wash your spinach and place in a large bowl. You can chop the leaves if you’d like, but I like keeping them whole.
  2. Peel your golden beets and cut into small cubes and steam until tender.
  3. While your beets are cooking, cut your granny smith apple into small cubes as well and place in a skillet or pan with your coconut oil. Sautée on low until they start to turn golden.
  4. While your beets and apples cook, cut your strawberries into small pieces and toss with your spinach, along with the red spring onions.
  5. Once the beets and apples are done cooking, toss with the rest of the salad.
  6. Chop your pistachios and sprinkle on top.
  7. For the dressing, place the strawberries, apple cider vinegar, water and honey into a blender or food processor and blend on high until all ingredients are combined.
  8. Drizzle on top of your salad and enjoy!



The Cauliflower Crossover: Changing Attitudes About The Underrated Crucifer

Send me to my room. Take away my Star Wars figures for a week. Put a lock on the TV dial. (we didn’t have remote controls back then) ¯\_(ツ)_/¯
You couldn’t pay me to eat cauliflower as a kid.

originalLike virtually any produce in this era of unlimited discovery, however, the cauliflower’s time of appreciation has arrived, and thank heaven for it. With the interweb’s ability to bring the world’s ideas to your fingertips (along with my maturation of spirit and palate), brilliant recipes and ideas have given former cauli-haters like me no reason not to fall in love with their mild but nutty flavor and crisp and crunchy texture. Whether you go steamed, sautéed, or stir-fried, there are near-endless ways to find a recipe that will appeal to your taste buds.

Take this so-easy-I-could-make-it Roasted Garlic Cauliflower dish from AllRecipes. A good chop-chop, coated pan, sprinkle said chop-chops, bake, and woo-lah, you’re done. Or take this recipe courtesy of the wise and talented Ivonne Rivero — the Coliflor Rebozada, straight from Central Mexico. Forget it; that one’s got mind-blowing dripping right off it.


Photo: Jennifer Schmidt

Hopefully you can get a whiff of the diversity inherent in the taste game cauliflower brings to the table (or sauté pan). Michael Jordan himself never had as complete a game. You can apply it to your favorite salad recipe or make it the headliner, as in the roasted dish above. And you can do it with clear conscience of your health, because cauliflower is one of the healthiest foods on earth. With a powerful arsenal of vitamins, minerals, phytochemicals, and anti-inflammatories helping prevent various cancers, heart diseases, and weight gain, there really isn’t a benefit cauliflower doesn’t possess. In fact, recent research discovered Brassica crops like cauliflower are highly associated with preventing chronic diseases like diabetes and neurodegenerative disorders, just to name two.

Don’t overlook the vitamins and minerals mentioned above, either. Vitamin K is fat soluble and helps keep the skeletal structure healthy by warding off bone loss conditions like osteoporosis. It also assists with blood clotting, bone calcification, and helps turn off inflammation in the body.

There is a universe of possibilities and tasty recipes that come from adding cauliflower, not to mention the obvious health benefits. I just wish my mom had the benefit of consulting the internet in combating the impenetrable force field of stubbornness I possessed. Would have been a Pay-Per-View battle for the ages.

A Healthy Potato Salad You Won’t Want to Miss!

Hello Harvesters

This week’s original recipe from local food enthusiast Kayla Waldorf is a potato salad that bucks tradition. Instead of the usual heavy, mayo-laden dressing, this salad is drizzled in a lighter, honey-mustard style dressing and includes apples, radishes and kale. Give it a try for your next potluck!


Potato Salad with Kale, Apple, and Radish



2 lbs. red potatoes, cut into 1″ cubes

2 large apples, cut into 1/4″ cubes

1 bunch radishes, thinly sliced

4 cups shredded kale

2 T. White wine vinegar

2 T. Whole grain mustard (I prefer Ingelhoffer brand)

2 T. Honey

Salt and black pepper to taste




Equal parts white wine vinegar, whole grain mustard (I prefer Ingelhoffer Mustard), and honey, approximately 2 tbsp. each, but more or less may be desired. Salt and black pepper to taste.


Cut potatoes into 1-2 inch cubes and cover with cold water in a large pot (potatoes may be boiled whole, but boiling whole will take much longer). Bring water to a boil then reduce to a simmer. Check potatoes after 5 minutes with sharp knife, if knife is easily inserted, potatoes are done. Drain and set aside.


Thinly slice radishes (about 1/8 inch thick) and cut apples into ¼ inch cubes. Washes kale and tear by hand into bite-sized pieces. Massage kale in hands to soften (don’t be afraid, really go for it!).


Put all ingredients in large bowl and toss with dressing. Enjoy! Would pair well with grilled chicken kebabs and sweet corn at and end of summer barbecue!


Original recipe and photo by Kayla Waldorf for PCH



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Preparing Your Garden for the End of Summer

Hello Harvesters


As much as we would like to deny it, the end of summer is upon us. Labor Day marks the last gasp of summer festivities, and a warning sign for gardeners to start preparing for the colder season. We still have a bit of growing season left for fall crops like potatoes, spinach, cauliflower, and brussel sprouts, but it’s time to start planning ahead for how to protect and regenerate your garden over the winter.


By Alan Manson (Own work) [CC-BY-SA-3.0 (], via Wikimedia Commons

By Alan Manson (Own work) [CC-BY-SA-3.0 (, via Wikimedia Commons

A great way to regenerate your soil over the winter is to plant cover crops. Cover crops are planted at the end of the growing season, and then tilled into the soil at the end of winter instead of being harvested. Erosion, planting, harvesting, and foot traffic inevitably damage your garden’s soil structure. Cover crops help to reverse this process by restoring aeration and drainage to your soil, as well as preventing nutrient leaching. Some crops, like clover, also help to fix nitrogen in the soil, which is critical for growing crops like tomatoes. At the end of the winter, when the cover crops are tilled under the soil, the organic matter acts like compost, restoring more nutrients to the soil and preparing your garden for another healthy growing season. Check out these pages explaining cover crops and helping you decide which one to plant!


“Blossom (2762263328)” by Harald Hoyer from Schwerin, Germany – BlossomUploaded by russavia. Licensed under Creative Commons Attribution-Share Alike 2.0 via Wikimedia Commons –


If you want to extend your growing season and get the most out of your garden, you may want to consider building a cold frame. Cold frames are small, insulated boxes with a transparent lid that act as miniature greenhouses. Most cold frames are small enough to fit on urban properties, as they are much smaller than traditional greenhouses. The lid allows heat from the sun to enter the frame, but prevents that heat from escaping by convection. It also protects the plants from the excessive moisture that we often experience in the Pacific Northwest. If you’re interested in building a frame, check out this page on how to build a good frame. This fall, try planting crops from the Brassica genus, such as cabbage, cauliflower, and Brussel sprouts, or radishes, lettuce and spinach in your cold frame. Let us know how it goes!



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Chickens at Home

As any regular farmers market shopper knows, a farm fresh egg is a wonderful thing! The taste of the yolk from an egg laid by hens who get to range freely and eat organic feed is so much better than the taste of eggs from large industrial farms, and you get the satisfaction of knowing you are contributing to a small farmer’s operation. If you’ve ever visited a farm, you know that chickens are funny little creatures that can be very entertaining to watch.


Did you know that if you live in Bellevue or Seattle, you can build your very own home chicken coop? In both of these cities, zoning regulations allow up to 6 birds for producing eggs at home, as long as you follow some basic rules. Here are some guidelines, tips, and tricks to keeping chickens at home.

Albertus Verhoesen, "Chickens and Park Vase", public domain

Albertus Verhoesen, “Chickens and Park Vase”, public domain

 Hens only!

A rooster crowing at sunrise is a romantic image when we think of farms in rural areas. However, a rooster blasting out an early morning alarm would not make the urban chicken-keeper very popular with her neighbors. If you want to keep chickens at home, make sure you get only female birds. Regulations prohibit keeping roosters in the city. If you discover a rooster in your home flock, it must either be slaughtered or moved somewhere where roosters are allowed, outside of the city. This can be accomplished by simply putting a listing for a free rooster on Craigslist or a similar website. Hens also make a bit of noise, but they are much more tolerable than roosters. The females sometimes squawk and cackle when they are laying eggs, but they will be completely quiet when it is dark outside, because they will be sleeping.

 Build a good coop


By Josh Larios from Seattle, US (DSC02753) [CC-BY-SA-2.0 (], via Wikimedia Commons

By Josh Larios from Seattle, US (DSC02753) [CC-BY-SA-2.0 (, via Wikimedia Commons

Chickens can roam free in your yard with supervision, but they are not the smartest of creatures, and if you let them roam unsupervised, they will find all sorts of ways to get into trouble. From cars to dogs to raccoons, there are plenty of ways for urban chickens to meet an untimely end. Chickens should always be kept in the coop at night. When you build their coop, make sure it is well sealed to ensure that rats and other scavengers can’t get into the feed or steal the eggs. Here’s a handy page on how other people have built their coops.

Create a barter economy!

Eggs from a home coop are a very valuable item in a neighborhood food bartering economy. Maybe your neighbors have a tasty garden vegetable you covet? Trade them some eggs! Maybe you need a hand with a project that might be a bit of an imposition? Eggs to the rescue! Trades like this help you bond with your neighbors and make a friendly, positive social environment in an urban environment that can sometimes feel isolating and individualistic.


Send us photos of your home coop!



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Summer Frittata for Breakfast or Lunch

Hello Harvesters!

This week’s recipe is a delicious frittata with bell peppers, onions, sweet corn, and potatoes. It makes a great breakfast recipe (but it would work for any meal). Serve it with coffee and biscuits and your favorite hot sauce.

Summer Frittata

Prep time: 10 minutes

Cook time: 30 minutes


"Bell pepper" by Justus Blümer from Deutschland - Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons -

“Bell pepper” by Justus Blümer from Deutschland – Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons –


12 eggs

1 large butterball potato

1 large onion

1 large bell pepper

1 jalapeno

1 ear sweet corn, kernel cut from cob

2 tbsp. vegetable oil

Salt & black pepper to taste



Splash of cream for eggs

Extra sharp cheddar


Preheat oven to 375. In a large, oven-safe pan, heat vegetable oil on medium-high heat. Dice potatoes into ½ inch cubes and place in pan. Dice onion and bell pepper into ½ pieces and cut corn kernels from raw cob. Cut jalapeño and remove seeds, then finely dice. When potatoes begin to brown add onion until onion begins to look transparent. Then add the corn, bell pepper, and jalapeño and sauté for about 2 more minutes. Add approximately 1 teaspoon salt and 1 teaspoon pepper. Crack 12 eggs into large bowl (add splash of cream and ½ cup extra sharp cheddar and 1 tsp salt if desired) and stir with a fork. Make sure veggies are spread evenly on bottom of pan, then pour egg mixture over veggies. Let cook on stovetop for about 3-4 minutes or until eggs begin to set on the edges. Transfer to preheated oven and bake for about 15 minutes until eggs begin to fluff up, but remove before the top browns. Serve warm with your favorite hot sauce (I suggest Secret Aardvark brand habanero hot sauce, made in Portland, OR).


original recipe for PCH by Kayla Waldorf


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