Basil Pesto Reci

Basil Pesto Recipe

Yield: 1 cup

Prep time: 10 Minutes

Total time: 10 Minutes

Ingredients

Basil Leaves (no stems) | 1 Cup

Pine Nuts or Oregon Hazelnuts | 1 Tablespoon

Garlic Clove | 1 large or 2 small

Extra Virgin Olive Oil | 1/3 Cup

Parmesan Cheese | 1/4 Cup (Finely Grated)

Fresh Lemon | 1 Lemon Wedge

Directions

1.  Combine basil leaves, pine nuts or hazelnuts, and garlic in a food processor and process until very finely minced.

2.  With the machine running slowly dribble in the olive oil and process until the mixture is smooth.

3.  Add the cheese and process very briefly, just long enough to combine. Add a squeeze of lemon wedge to keep the pesto from browning. Stir in as much as desired with your favorite pasta!

Chef Maylin Chavez Curated Box Recipes (click to open)

Beet Tartare

Marinated Bay Scallops

Heirloom Carrots En Escabacha

Oregon Bay Mexican Shrimp Cocktail

Coho Salmon Tiradito

Why Eat Local Produce

A new trend to support local farmers’ markets isn’t just about fun community activities or summertime shopping outdoors. It’s about supporting local farmers and providing communities access to local produce. While a grocery store might offer things like fruits and veggies, they don’t always come from your own community. Making the change to buying local food can mean a huge difference for you and your local farmers. Here’s why you should eat local produce.

The Benefits of Local Produce?

There are several benefits to local produce and supporting farmers in your area. Here are just a few major impacts this change in consumer behavior can have.

Keeping Dollars in the Community

When you shop at a grocery store, the produce often comes from other states or parts of the country. In these cases, money you spend leaves your community. Rather than give to those outside of your community, eating local produce means the dollars you spend stay in your community. This keeps local farmers working and your local economy more conducive for growth and prosperity for all.  The money spent locally multiplies as it is spent locally as well.

Better For You and the Planet

Sometimes, produce that is shipped can undergo changes in temperature and consistency that can make produce less than pristine. The travel can also harm the produce’s nutrient density and leave you with less positive vitamins and minerals by the time it hits your plate. Plus, driving produce cross-country releases toxic emissions into the atmosphere that contribute to global climate concerns. Help to lower carbon emissions, sustain produce’s nutrients, and eat fresher, healthier food by shopping local produce at a farmers market.

Push Back Against the Agricultural Industry

Local farmers work hard to produce fresh natural food, but major companies involved in the agriculture industry often promote GMO products and introduce harsh dangerous pesticides and herbicides. All in all, buying local produce ensures you support individuals who grow food for their community, not companies that only desire profits. 

From economic to health benefits, eating local produce pays off for all involved. A community is only as strong as its ability to come together, and buying and eating local produce is one of the most impactful ways to benefit farmers, personal health, and community cohesion all in one go.

Free Home Delivery

Cascade Organic is now providing free home delivery on all orders in Portland Oregon. Customers can choose to have produce, meat, seafood, or freshly foraged foods delivered right to their doorstep.We have decided to offer this option to our Portland community as the number of cases of coronavirus have continued to rise. We ensure that our Cascade Organic team is sanitizing and remaining safe during all parts of the packing and delivery process. 

It can be difficult to consistently receive fresh, local, and sustainable ingredients during this time. We are proud to offer this service to the greater Portland area. In addition to limiting the amount of risk individuals put themselves in when traveling to the grocery store, we are also ensuring that our local farmers, fishermen( or women), and foragers are all being adequately supported during this time. 

Our mission is to build a sustainable food supply chain for and from our local community. By choosing Cascade Organic, consumers are choosing to support their local economy and growing rich, flavorful, micro-nutrient dense foods.

Cast Iron Ancho Glazed Collar with Chermoula Sauce Recipe

 Cast Iron Ancho Glazed Collar with Chermoula Sauce  

Recipe by Chef Maylin Chavez

Ingredients:

Ling Cod Collar

1 bunch of cilantro for garnish

1 bunch of shaved radishes for garnish

¼ cup of olive oil for marinade

Juice of one lemon

Ancho Sauce    Note: You may find these chilies at your local Mexican market.

6   anchos

2 Chile moritas

8 oz. Chile water

2 oz. honey

Salt to taste

1 -tsp. of lime juice

Method

Toast ancho and morita chilies until fragrant, then add water to rehydrate the chilies. Let them sit for about 10 minutes. In a blender add all the ingredients.

Season to taste. Set aside.

Chermoula with nuts

Ingredients:

1-cup mint

 1 cup parsley no stems

1 cilantro

2-garlic clove

1-tablespoon shallot

¼ cup olive oil or more

¼ cup of toasted pistachios

1 tsp. of toasted cumin seeds

1 tsp. of Mexican saffron

  1 tsp. smoked paprika

¼ lemon juice

1 tsp. of chili flakes

 Salt to taste

Method

Combine all ingredients in a food processor and process until a smooth yet chunky paste is made. Feel free to add a little more juice or olive oil to incorporate and loosen the consistency.

For the Collar:

Season collar with sea salt, drizzle olive oil and lacquer the ancho sauce onto the collar, store in a zip lock bag and marinate for 1 hour. Pre- heat your cast iron in the oven at 500 degrees, for about 20 minutes.  Remove your collar from the zip lock bag, place collar skin side down on your cast iron and place in the oven, cook for about 15 -20 minutes depending on the size of the collar.

For plating:

This is a great accompaniment with a salad, rice dish. It’s the perfect summer dish.

To garnish, spoon chermoula sauce, fresh cilantro, radishes, squeeze of lemon. 

Subscription Boxes

As of now Cascade Organic is offering bi-monthly subscription boxes. We hand select the highest quality meats, seafood, and produce that we have to offer. This is a great option for people who don’t want to think about re-ordering high quality, ethically sourced ingredients. Customers have the option to cancel their subscription at any time and will only be charged once the next box is prepared. 

All of our distributors are researched and quality ensured before we agree to work with them. If you’re looking for the highest quality ingredients in the Greater Portland area you’ve come to the right place. We source the highest quality meats, buy seafood direct from boat captains and partner with local farmers as well as grow much of the produce on our urban farm just outside of Portland. 

We have been in the business of supplying some of your favorite Portland chefs for years. We’re excited to bring that same high quality standard into your home.

Halibut Fillet w/ Lemony Shallot Cream From Chef Henry

Halibut fillet with lemony shallot cream.

2 each 7oz Halibut fillet, skin removed

4 each shallots, minced or thinly sliced
3 each lemons, juiced, strained
1 pint heavy cream
Salt and pepper
3T olive oil

Heat oven to 350*

Add the minced shallot, lemon juice and S+P to a quart sized jar with tight fitting lid. Stir together and gently press to ensure the shallot is covered in the juice. (Adjust with more lemon juice if necessary)
Allow this to “pickle” at room temp for about 30 minutes.

Add the cream and cover with lid. Shake vigorously for 5 minutes, phew! Allow to sit and shake again before serving. Taste and adjust seasonings. *This benefits from being made a day ahead.

Dry halibut on paper towel. Season with salt just before cooking.

Heat a cast iron skillet or oven safe sauté pan on medium-high heat. Add olive oil and fish (flesh side down)
Let cook, undisturbed for about 4 minutes and transfer pan to oven for another
7-11 minutes. Or until tender throughout.  *Cake testers work wonders here. Insert against the grain of the fish and it should not give any resistance.

Remove the fish and plate seared side up. Shake shallot cream another time for about 30 seconds. Pour over fish and Enjoy!

The shallot cream can keep for a week and can be made ahead.

Oregon Rockfish with Salsa Verde from Chef Ryan

Chef Ryan has worked at some of the top restaurants in Portland including Pazzo, Southpark, Woodsman Tavern and The Buckman Public House. He owns and operates the Portland dive bar pop up series Wanna Fight? with Cascade Organics Cody Lucchesi. When COVID hit, he started Crew Chow, an idea to cook grubbin food for people to pick up and eat in the comfort of their homes. Menus are released Mondays with a pre order and pick up at NWIPA in SE Portland on Fridays.

Oregon Rockfish with Salsa Verde

2ea 6oz fillet of Rockfish, skinless

Salsa Verde

3 bunches of Italian Parsley

2 bunches cilantro

2 bunches mint

3 cloves roasted garlic

3ea anchovies

2c extra virgin olive oil

2 ea eggs, hardboiled and peeled

1T chili flake

2ea limes, juiced

-bring a large pot of salted water to a boil

-blanch parsley, cilantro and mint for 1 minute

-remove and place into an ice water bath to chill rapidly

-drain completely and rough chop

-add chopped herbs, garlic, anchovy, 1/2c water and 5 large ice cubes into a blender

-puree until smooth and drizzle in olive oil slowly to emulsify

-remove from blender and place into a large bowl

-grate eggs into mixture with a cheese grater

-fold eggs, chili flake and lime juice into mixture

-season with salt to taste
-in a cast iron or heavy bottom pan, heat 1T oil -sear the fish fish on both sides and add 1T butter-remove from heat and spoon butter over the top of the fish for 1 minute-serve topped with salsa verde--

Helping Tribal Fishermen Impacted by Fires

As many of you know, on September 2nd fires broke out in the Columbia River Gorge. As of September 13th, they continue to burn, covering more than 35 thousand acres. Many of the native fishermen that we collaborate with live in Northwest Oregon and the fire poses a serious threat to their livelihood and business. Our thoughts go out to them today as they, not only, fight fires themselves, but also protect their livelihood by continuing to fish. Their dedication does not go unnoticed!

We're hoping you'll team up with us to support our tribal fishermen who are unsure if they'll be able to return to their homes after the devastating Eagle Creek Fire.

We're buying all the fish they can bring us to show our support and we're lowering our price to you to $9/lb on Kings and $4/lb on Ivory Salmon in hopes that we can buy every fish they have so they can support their families before the season comes to an end. Please join us in supporting these hard-working people whose livelihood has been disrupted by this fire.

Contact us at orders@cascadeorganic.com or call us at 503 352 9634 to purchase fish, or learn more about what we're doing to support our tribal fishermen.

Confessions of "The Man" by David Bazzano

People give me a lot of names. It’s easy to forget the role we play in other people’s lives by being blindsided by our own experiences. To some I’m the fish guy, to others I’m the oyster dude, or the mushroom man. Minutes to mere seconds add up to a lot of shared experiences over the course of time, but rarely enough to evolve out of the situation. People give me a lot of names that associate me to what they see when I come through the side door. Colloquially speaking, everyone knows me as The Man. All around Portland you can hear my name in the kitchens: “ what’s happenin’ man? How’s it goin’ man?”
In and out before the advert or the cognizance of a greater identity can be established, I am associated through what I convey. It doesn’t bother me, Its only normal to keep a distance from someone selling wild mushrooms from a windowless van.

On certain days it seems like a ritual dance with the traffic lights, the sea of stagnant red along the interstate can be downright nauseating. A wrong turn can make you lose your etiquette, and that guy in the spot that is clearly labelled DELIVERY VEHICLES ONLY can be the difference between dining at home, or in county court. What makes it worth all of this? What we do is common sense, and it is an ancient trade. We are the bringers of goods, the place where reciprocity got its name.
We feed you.
What we bring are memories. What someone will taste for the first date or an anniversary, or a night out with friends potentially leaves an everlasting impression on that place and time. It has the power to change the choices we make. These rewards aren’t always obvious; it’s easy to be distracted by the nature of repetition.
In, out, reverse, forward, repeat. 1 down, 19 to go. At times it can also be meditative, where the wind through the open window and the soundscape of the city changes street to street. It’s easy to miss in the everyday grind, especially where the change of culture and history happens, like an urban ecotope. The architecture may fool you, but the food signs on the street corners won’t. From the raw lovers in NoPo, the Umami and fresh on Mississippi, and the southeast, where waves of different migrations have layered its taste buds. I am a part of that heritage, delivering that passion and lifestyle.
Being in touch with our past is important. Our food choices are one of the largest links we have connecting us to our past, and is one of the most intimate experiences you can have. Bringing a piece of the wild onto the plates of those willing to discover their roots is what keeps me getting behind the wheel.