(Recipe & photo courtesy of Heather, Kailyard Kitchen) Hi everyone - I'm so sorry for getting this recipe up late! I apparently saved it as a draft, thinking I had successfully published it (ah, technology!), so I see now that it sadly wasn't available for Thanksgiving meal preps. I'm very sorry for the inconvenience [...]
(Recipe courtesy of Heather, Kailyard Kitchen) Sweet Potato Rice Bowl with Watercress 1 large sweet potato, cut into bite sized pieces 1 small shallot, sliced 1 clove of garlic, chopped 1 inch piece ginger, peeled and chopped 1 tablespoon white miso 1 tablespoon rice vinegar 1 teaspoon mirin 2 tablespoons sesame oil, divided 1 tablespoon [...]
After withstanding three floods in 17 days, we're all looking forward to a warm, comforting Thanksgiving meal! We'll have deliveries as usual on Wednesday, November 25th - this upcoming box will help to provide you with some of the flavorful & festive ingredients for holiday celebrations. We are really, really excited to be sending out sweet [...]
Kailyard Kitchen steps us through preparing a butternut squash!
Let’s talk about tackling the big, scary butternut. Every time I used to see a recipe that called for cubes of butternut squash, I would cringe and move on. The thought of figuring out how to slice that beast was completely overwhelming. Luckily, I’ve since learned there’s a simple technique to cutting up butternut squash. The most important tools for this are a peeler and a sharp knife. I cannot emphasize enough how much safer a sharp knife is than a dull one. Please, do yourself a favor and have your main kitchen knives sharpened a couple times a year! There are some great local businesses in the Seattle area that do a great job!
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(Recipe & photo courtesy of Heather, Kailyard Kitchen) As promised, here’s another simple recipe for a cozy night in… Or maybe a special breakfast if you’d like to treat yourself! Be sure to drizzle the pan juices over the apples after you place them in their bowls for serving. Baked apples with Maple Whipped Cream [...]
(Recipe & photo courtesy of Heather, Kailyard Kitchen ) It’s hard to believe the holiday season is already upon us! This week’s recipes are ones that I hope can help you take time to pause and reflect on the simple things- a candlelit dinner with those you love or a quiet breakfast with a warm cuppa. [...]
Unfortunately, we'll be closed for our Saturday barn market hour today. This is our second flood in two weeks, which is very unusual, especially this early in the season. This particular flood is expected to crest shortly at 57.32 feet...a 'major flood' is deemed 58 feet. Everyone is safe and sound - we moved all of [...]
With the blustery weather we're having lately, I'm thankful for all of the hearty food that this season offers - this will be a great weekend for stews at our house! We are having yet another early-season flood - it's expected to crest tomorrow, and it looks like it may even surpass the flood we [...]
During our off-season sessions, we're excited to be featuring mushrooms from our friends at Sno-Valley Mushrooms in Duvall. Our CSA members are receiving a variety of mushrooms that will vary depending on availability. With photos & text courtesy of Sno-Valley Mushrooms, here's a bit of information on what you can look forward to receiving several [...]
Recipe & photo courtesy of Heather, Kailyard Kitchen Dandelion and Leek Frittata 4 tablespoons olive oil 1 large leek- white and light green stalk, cut into half inch half moons 1 garlic clove, grated 1 bunch dandelion greens, roughly chopped 6 eggs 1 teaspoon each: cumin, coriander, and paprika 1 teaspoon Dijon mustard A healthy [...]