Early Spring Session Week 2 Recipes

(Pictured above Cilantro-Rutabaga Mash by Kailyard Kitchen) Cilantro-Rutabaga Mash 2 pounds’ rutabagas, peeled and cut into medium pieces Zest and juice from 1 lime (about 2 tablespoons) 1/4 cup coconut milk 1/2 cup cilantro, roughly chopped 1 garlic clove, minced Salt to taste Place rutabagas in a pot with enough water to cover by an inch […]

Early Spring Session Week 1 Recipes

BEAUTIFUL beet hummus! Picture courtesy of Kailyard Kitchen Beet hummus with caraway and horseradish 1 medium beet 1 can white beans, drained 1 small lemon, zested and juiced 1 garlic clove, minced 1/2 teaspoon freshly grated horseradish or 1/4 teaspoon prepared horseradish 1 teaspoon ground caraway 2 tablespoons tahini 1/4 cup olive oil Salt to taste […]

Delicata Squash Stuffing with Celery & Apples

  (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 […]

Fall Session: Week 3 Box Contents

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 […]

Mushrooms

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 […]