(Recipe courtesy of Heather, Kailyard Kitchen) Winter Soupe au Pistou This is a variation of a classic French soup traditionally made with summer vegetables and pesto. I've mixed things up a bit to reflect the flavors of winter. 4 tablespoons olive oil 1 onion, small dice 1 large carrot, diced 1 celery stalk, diced 1 … Continue reading Winter Soup au Pistou
Fall Session: Week 6 Box Contents
I'm so sorry for posting this a few days late! There were some issues with a few items we ordered on Friday, so we were trying to finalize a more accurate box list to get it posted for you. Amazingly enough, we are now preparing for our fourth flood of the season - the fourth … Continue reading Fall Session: Week 6 Box Contents
Fall Session: Week 5 Recipe (Chamomile Poached Pears)
(Recipe & photo courtesy of Heather, Kailyard Kitchen) Chamomile Poached Pears I plan on enjoying these over my morning granola and yogurt, though I may deviate and use them to top a pound cake later in the week. 😉 2 d'anjou pears, peeled, halved, and cored 1 cup water 1 tablespoon dried chamomile blossoms (if … Continue reading Fall Session: Week 5 Recipe (Chamomile Poached Pears)
Fall Session: Week 5 Recipe (Burdock Syrup with Star Anise & Ginger)
(Recipe & photo courtesy of Heather, Kailyard Kitchen) Burdock Syrup with Star Anise and Ginger Burdock is a subtle, unusual ingredient that is often found in Asian markets where it is called gobo. I highly recommend using it the day you get it as it quickly becomes limp in the refrigerator. This is a simple … Continue reading Fall Session: Week 5 Recipe (Burdock Syrup with Star Anise & Ginger)
Fall Session: Week 5 Box Contents
I hope that everyone had a wonderful Thanksgiving! We were thrilled to use Jubilee sweet potatoes for the first time (we just made a simple mash with sweet potatoes, goat cheese, etc.). What sort of wonderful holiday creations did you make with your Week 4 box? During the fall & winter months, a lot of … Continue reading Fall Session: Week 5 Box Contents
Sweet Potato Rice Bowl with Watercress
(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 … Continue reading Sweet Potato Rice Bowl with Watercress
Fall Session: Week 4 Box Contents
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 … Continue reading Fall Session: Week 4 Box Contents
Tackling Butternut Squash
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!
Back to that pesky squash. First, you should trim off the stem and flower ends of the squash.
Now that your peeler has a surface to grip, go ahead and peel the whole squash. After…
View original post 251 more words
Fall Session: Week 3 Recipe (Baked Apples with Maple Whipped Cream and Granola)
(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 … Continue reading Fall Session: Week 3 Recipe (Baked Apples with Maple Whipped Cream and Granola)
Fall Session: Week 3 Recipe (Butternut Squash Bread with Candied Ginger)
(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. … Continue reading Fall Session: Week 3 Recipe (Butternut Squash Bread with Candied Ginger)
Jubilee Farm 