PASSION. COMMITMENT. FAMILY VALUESAs a family business we value our relationships and go above and beyond to provide the best service to each customer.

Strawberries are part of the Rosaceae family known scientifically as Fragaria ananassa. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. The seeds can grow to make new plants, but most strawberry plants instead reproduce by runners. There are 200 seeds in an average strawberry. Strawberries are the only fruit that wear their seeds on the outside. This fruit is very nutritious, high in vitamin C and can be served fresh or frozen and is known as a superfruit.


















For more than 40 years Pacific Coast Produce has been farming in the heart of the Santa Maria Valley where it was established. As a 4th generation family owned grower-shipper we believe in providing nutritious, high quality produce to the marketplace. We value growers and understand they are the backbone of our industry. At Pacific Coast Produce we are committed to supply the finest product to our customers. As a family business we value our relationships and go above and beyond to provide the best service to each customer. We treat our team members and customers like family and enjoy hard work, commitment, and dedication to every aspect of the growing and shipping process.



BROCCOLI PASTA WITH PISTACHIOS 12 Ounces Penne Pasta Noodles 1 Lb Broccoli Chopped ½ Cup Olive Oil ¼ teaspoon Red Pepper Flakes 4 Cloves Garlic Pistachios Grated Parmesan Lemon Juice Salt & Pepper Preheat an oven to 425°F. Spread the pistachios on a baking sheet and toast in the oven until fragrant and just turning brown. Cool, roughly chop, and transfer to a small bowl. Combine with the lemon zest, garlic, and parsley. Meanwhile, toss the broccoli with 2 tablespoons of olive oil and salt and pepper and spread out on a large baking sheet in a single layer. Roast for 20-25 minutes, until lightly brown and beginning to crisp. Remove from the oven and sprinkle with lemon juice while still very hot. While the broccoli is cooking, bring a large pot of salted water to boil. Cook the pasta until al dente and drain, reserving 1 cup of pasta cooking water. Return the pasta to the pot and add the broccoli, most of the pistachio gremolata, and the remaining olive oil/garlic sauce. Toss well to combine, adding pasta water as needed to create a viscous sauce. Season to taste with salt and pepper and divide among bowls. Top with parmesan cheese. Broccoli Cauliflower Couscous Lettuce Cups 1 small head of broccoli, separated into florets 1 small head of cauliflower, separated into florets ¼ cup flat-leaf parsley, finely chopped ¼ cup mint leaves, finely chopped 1-2 small green onions, thinly sliced 1 teaspoon finely grated lemon zest 1 Tablespoon/ 15ml fresh lemon juice 2 Tablespoons/30ml extra-virgin olive oil 1/4 teaspoon fine sea salt 1 bunch radishes, thinly sliced 2 Tablespoons/ 14g pistachios, finely chopped Butter lettuce leaves for serving Pulse cauliflower in a food processor until rice-like in texture. Wipe out food processor and pulse broccoli until rice-like in texture. Transfer to a large bowl and fold in chopped parsley, mint, green onions, lemon zest, lemon juice, olive oil and salt. Add radishes and pistachios and gently toss to coat. Taste and season with additional salt, if necessary. To assemble, arrange butter lettuce leaves on a serving platter and scoop couscous mixture into each cup. MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH 4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick 4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick 1/4 cup olive oil 1/4 cup balsamic vinegar Balsamic Vinegar ½ teaspoon dried oregano Salt & Ground Pepper · Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade and serve. STUFFED CHILI PEPPERS WITH TOMATILLO SALSA 4 Poblano Peppers and 3 jalapeño peppers 1 large Chicken Breast, grilled 1 tablespoon Extra Virgin Olive Oil 1 small Onion, chopped 2 Garlic Cloves, minced 1 Jalapeno, minced 1/4 cup Sour Cream or Plain Yogurt or Cream Cheese 1/2 cup grated Monterrey Jack Cheese 1/8 teaspoon Cumin 1 cup prepared Brown or Wild Rice Fresh Tomatillo Salsa 8 Tomatillos, papery leaves removed, washed and dried 1 small Onion 3 Garlic Cloves 1 Jalapeno 1/2 teaspoon Kosher Salt 1/8 teaspoon Cumin Juice from one big, juicy Lime 2 tablespoons roasted Green Chile Stuffed Peppers In a small skillet, add olive oil and heat on medium high. Add onions and stir until softened, about 5 minutes. Add garlic and jalapeno and stir for another minute or two. Remove from heat. In a medium bowl, mix all ingredients, including your sautéed vegetables and stir until everything is incorporated. Set aside. Cut the stems out of the top of the pepper by cutting in a circle down into the pepper. Trim the seeds off. Do not discard tops. Make a split lengthwise in the peppers and take out remaining seeds and pith. Stuff with the chicken mixture. Put tops back into the pepper. Place in oven at 400 degrees covered for 30 minutes. Then uncover and add a little more cheese on top of the pepper and cook for another 20-30 minutes, or until cheese and pepper start to brown. OR Grill or broil the peppers, turning regularly, until they turn dark brown and blacken slightly on the outside. Remove from heat. Now your peppers should be soft enough to only split down the middle and pliable enough that you can open them up without having to remove the stem. Remove the seeds and pith from inside and stuff with chicken mixture. Place in casserole dish and top with more cheese into a 400-degree oven for 20 minutes or so until the cheese is bubbly and browned. Fresh Tomatillo Salsa Cut tomatillos, onion, and jalapeno into relatively equal pieces. Put all ingredients into a food processor and pulse until all ingredients have been processed thoroughly. When you are ready to serve your peppers, top with a big spoonful of the Tomatillo Salsa. This salsa is great just by itself with chips, too! Serve your peppers with some grilled Summer Squash halves.