What's Inside: Harvest Produce Box #7

Pacific Coast Fruit Company has created a special holiday version of our Harvest Produce Box that includes fruits and veggies that are perfect for your Thanksgiving feast!

Smith Brothers Harvest Produce Box

Here's what you can expect to find in the current box (starting with deliveries on Monday, November 15th through Friday, November 26th):

Varietal squash

Vibrant and flavorful, winter squash varieties will brighten up your cold-weather dishes. 

Leeks

Meet onion’s stalky cousin. Mild with a slight sweetness, this allium adds depth to soups, stews, and roasts. 

Russet potatoes

Low in moisture and high in starch, Russets are perfect for baking and, of course, frying. 

Persimmons

This Sugar & Spice variety has a very high Brix with unique notes of fall baking spices and a touch of vanilla. Its texture is similar to a crunchy Fuyu. A creamier texture occurs when additional ripening happens, much like an avocado’s transitional ripening process. 

Brussels sprouts

It's peak season for these crunchy crucifers! An excellent source of vitamins and minerals, Brussels sprouts can be quite flavorful and even a little sweet when prepared and cooked properly.

Cranberries

Nutrient-dense and high in antioxidants, these tasty jewels are ideal for incorporating into immunity-boosting meals. Bake cranberries into cobblers alongside other seasonal fruit like apples and pears, cook into a sauce, or dehydrate for a flavorful snack.

Yellow onions

This all-purpose onion is crunchy with a pungent flavor when raw, but develops a nutty, mild flavor with sweet undertones when cooked. Its ability to hold up to heat makes it great for caramelizing and roasting. 

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Cranberry "Mulled Wine" Relish

Cranberry Mulled Wine Relish

Yields: 3 cups

A sweet-tart relish that combines the bright flavors of fresh cranberries and orange with warm mulling spices and a touch of red wine. This pairs perfectly with your Thanksgiving turkey dinner but would also be great served on a buttery roll as a turkey sandwich or as an accompaniment to baked brie!

What you need:

  • 3 cups fresh cranberries
  • ½ navel orange, peel on, seeded and roughly chopped
  • ¼ cup red table wine
  • 3/4 cup white sugar
  • ½ tsp. ginger powder
  • ½ tsp. ground clove
  • ½ tsp. cinnamon

Instructions:

Place all ingredients into a food processor.

Puree on low setting until ingredient resembles a chunky salsa. 

Marinate for 3 hours and serve, or tuck away for the holidays! This will keep for 2 to 3 weeks in the fridge.

Print recipe

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Pork Loin with Persimmon Chutney

Pork Loin with Persimmon Chutney

Yields: 4 servings

Persimmons are most commonly eaten sliced like an apple or in a dessert, but there are many other savory ways to cook with this delicious fruit. It has 55% of your daily recommended Vitamin A and can be the perfect pop of color for your dish. 

What you need:

  • 1 medium pork loin, seasoned with salt and pepper
  • 3 tbsp. olive oil
  • 1 cup persimmons, small diced
  • ½ cup granny smith apple, small diced
  • ½ cup red onion, small diced
  • 2 tbsp. jalapeno, seeded and minced
  • ¾ cup water
  • ½ tsp. salt
  • ½ cup white or turbinado sugar
  • 2 tsp. white wine vinegar

Instructions: 

Preheat oven to 375F.

In a small saucepan, add persimmon, red onion, jalapeno, apple, water, and salt. Simmer the mixture on low for about 20 minutes until the persimmons are soft. Add sugar and vinegar and continue to simmer until sugar slightly caramelizes. Set aside. 

Heat a large sauté pan on high heat. Add oil, then sear the pork loin on all sides until golden brown. Place in oven on a baking sheet to finish for 5-7 minutes. Pull from oven and set aside for 4-5minutes to allow the juices to settle.

To serve, slice pork loin into medallions and top with persimmon chutney.

Print recipe

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Recipes courtesy of Pacific Coast Fruit Company