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Recipes from our Free Cooking Classes/Demos 

Rye Berry "Risotto" with Asparagus, Mushrooms and Young Leeks

          2 Tbsp. Olive Oil
          5 cups Chicken Stock
          1/4 cup White Wine
          2 cups Rye Berries
          1 Young Leek (diced)
          2 Tbsp. Minced Garlic
          1 Bunch Asparagus
          1 Pint Mushrooms
          1/4 cup Greek Yogurt
          1 Tbsp. Dill
          1 Tbsp. Oregano
          Salt and Pepper 

Rinse the grain under cold water and drain. In a medium heavy bottomed pot heat 1 Tbsp             olive oil, add the diced leek and garlic and sweat over medium low heat for 2 min. Add Rye  Berries to the pan and increase heat to medium. Toast for 1-2 minutes stirring constantly. Deglaze with 1/4 cup white wine. Add 5 cups chicken stock and bring to a boil. Reduce the heat to low and simmer covered for 35-40 minutes until the grains are tender and split. While the grain is simmering, trim and peel the asparagus and cut into 1" pieces. Slice or quarter the mushrooms. In a separate pan, heat the remaining olive oil until very hot, but  not smoking. Place the mushrooms into the pan and sautee for 2-3 minutes until tender. Set aside. Add the cleaned asparagus to the Rye and cook 5 minutes more, add mushrooms. Season to taste with salt and pepper. Chop the herbs and fold into the yogurt. Stir into the risotto. Top with grilled chicken, pork, smoked salmon or sausages and enjoy 

Nettle Pesto

Italians make nettle pesto, or pesto d’urtica, in springtime.

3 cups raw stinging nettles
3 medium garlic cloves
1/4 cup pine nuts, toasted (or walnuts)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Hard cheese, finely grated

1. Using tongs or gloves, measure 3 tightly packed cups of raw young nettle tops. Add them to salted boiling water for 1 to 2 minutes, drain immediately and then place the greens in a bowl of ice water to stop the cooking. Cool, strain and squeeze dry using a tea towel to remove every drop of moisture that you can.
2. Coarsely chop the nettles to make about 1 cup. Add them to the bowl of a food processor with the garlic cloves and pine nuts. While pulsing, slowly add the olive oil, 1 tablespoon at a time. Season to taste with salt, pepper and Parmesan cheese. You might add a small knob of soft butter and a squeeze of lemon juice if it needs brightening. Blend once more to incorporate the final additions.

Rhubarb Bruschetta

2 stalks rhubarb, diced
2 T minced red onion
1/4 t sea salt
1/2 tsp fresh thyme leaves
1/4 tsp dry mustard
1 T sherry vinegar
2 T olive oil (+ more for toast)
12 slices fresh baguette
micro greens for garnish

Preheat grill or broiler.
Prepare pickled rhubarb: Mix 2 stalks diced rhubarb, 2 T minced red onion, and 1/2 tsp sea salt in a bowl and let sit for two minutes. Then stir in 1/2 tsp fresh chopped thyme leaves, 1 T sherry vinegar, 1/4 tsp dry mustard and 2 T olive oil, and let sit for at least another ten minutes.
Slice up a fresh baguette. Drizzle or brush olive oil onto each side of the slices and grill until the edges are toasty and the flavor is rich and chewy, and you find you may need to eat several hot, smoky slices right off the grill just to make sure they’re ready.
Add a spoonful of topping to each slice, right before serving. (If you’re taking these on a picnic, carry them separately and add the topping right when you’re ready to eat.)
Top with the micro greens and enjoy!
Recipe from the Seattle Food Shed blog.

Radish bruschetta

2½ pounds garden-fresh radishes
2 tablespoons good olive oil
Kosher salt and pepper to taste
2 tablespoons lemon juice
4 tablespoons chopped fresh mint

Trim radishes and oblique cut them (or slice on diagonal).
In a large heavy skillet, heat olive oil until shimmery on medium high heat. Stir in radishes, turning to coat with oil. As soon as radishes begin to take on color, reduce the heat a bit and season with salt and pepper. Cook until almost soft. Deglaze pan with lemon juice, letting juices turn ruby-red. Taste and adjust the seasoning. Stir in mint.
While radishes cook, grill bread slices on a wood-fired or other grill. When golden, rub surfaces with garlic clove; it should smell like garlic bread.
To serve, mound warm radishes atop warm bread slices.

Rhubarb fool

1 pound rhubarb, roughly chopped

5 tbsp brown sugar

1.5 cups whipping cream

1/2 cup Greek yogurt

Small bunch of mint, leaves only

Put the rhubarb in a pan with 4 tbsp sugar and heat gently, covered, until tender. Uncover, turn up the heat slightly, and allow some of the juice to evaporate. Taste for sweetness, adding more sugar if necessary, then drain the rhubarb, reserving the juice. Allow to cool.
Whip the cream until it forms soft peaks, then stir in the yoghurt. Fold in the cooled rhubarb, and chill for at least an hour.
Serve in glasses with the reserved juice to pour over the top, and a few mint leaves on each portion.

Spring Recipes


Featuring Nettles and Eggs



Nettle Tart




  • 1 1/4 cups whole-wheat pastry flour
  • 1/4 cup olive oil
  • 3 to 4 tablespoons ice-cold water


  • 3 cups nettle leaves
  • 2 tablespoons olive oil
  • 2 shallots, chopped (or leeks)
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 4 ounces Gruyere cheese, grated
  • 3 tablespoons grated Parmesan cheese
Full directions and more recipes from here.

Pesto, Radish & Sea Salt Crostini

Taste of Spring: Raw Radish

Delicious sliced with butter and salt, a fresh radish will put spring in your step!

Pesto, Radish, and Sea Salt Crostini


  • Thin sliced baguette (from 1 small loaf)
  • 2 tablespoons olive oil
  • 1/2 cup pesto - make it fromarugala, raab, and or parsley fresh from the markets!
  • radishes, thinly sliced
  • flaky sea salt


Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.

Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.


What to do with Nettles?

Photo from Scandi Home

The only thing you need to do to take out the sting is not to touch them with your hands, and give them a quick blanch or steam. Use tongs to toss them in the pot--no gloves needed!



Garlic Scapes 7 Ways

Photo, recipes and advice excerpted from Serious Eats

1. Scape Pesto: Straight-up or mixed with herbs like basil and dill. Recipe here.

2. Grilled Scapes: Toss with a little olive oil, salt, and pepper, grilled scapes are surprisingly reminiscent of asparagus, and much milder than raw scapes.

3. Scape Hummus: For the same reason they work well in pesto, scapes are a brilliant swap-in for garlic in your favorite homemade hummus.

4. Scape Compound Butter: Scapes would make a lovely compound butter with a little lemon and maybe some fresh thyme. Recipe here.

5. Scapes as aromatic: You can slice scapes to whatever length you like and use them as you would garlic (but more), as an aromatic in a wide variety of recipes. 

6. Scapes as vegetable: Cut into lengths and added to stir-fries or blanched and added to salads, much as you might use green beans. Also make great pickles.

7. Scape Soup: Double-garlic soup, which uses both scapes and green garlic. Recipe here.


Rhubarb: Savory and Sweet

Recipe and photo from Edible Manhattan


  • 3/4 pound rhubarb, trimmed and cut into 1 1/2″ pieces on an angle
  • 1 2/3 cup sugar
  • 4 tablespoons unsaltedbutter, plus 1/2 cup butter
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon kosher salt
  • 1 cup all purpose flour
  • 1 cup corn meal (fromNash's)
  • 1/2 teaspoon baking soda
  • eggs
  • 1 cup buttermilk

For instructions go to Edible Manhattan here.

Other rhubarb recipes: 

For dessert, a simple rhubarb fool or perhaps some rhubarb almond bars.


Asparagus and Goat Cheese Salad


  • 6 bacon slices
  • 2 pounds medium asparagus, tough ends trimmed
  • 2 tablespoons plus 2 teaspoons olive oil
  • 1 3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon grated lemon peel

For instructions go to Epicurious here.

Or try blanching the asparagus and serving it with a homemade chive and garlic aioli.


Spring Fresh Pickles: Radish, Carrot and Sunchoke

Great on banh-mi, tacos or by themselves- quick spring pickles  are easy, beautiful and delicious!


  • 2 bundles of radishes, thinly sliced
  • carrots, thinly sliced
  • handful of cilantro, minced
  • 1/2 cup of distilled white vinegar
  • 1/2 cup of apple cider vinegar
  • 1/4 cup sugar
  • kosher or sea salt

For more instructions and lovely photos see here!

Or try Pickled Sunchokes!




Spring Greens

What can you do with that kale raab, sorrel, and other mysterious greens from the Farmers Market? Check out this compilation of recipes from BBC Good Food. 

  • Lemon & Garlic
  • Pepper & Crème Fraîche
  • Indian Spiced
  • Cabbage and Caraway...


Recipes from BBC Food.

Summer Recipes

Roasted Butternut Squash Salad

from Ina Garten

Market Ingredients:

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons minced shallots
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted (or hazelnuts!)
Pantry Ingredients:
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 2 teaspoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 3/4 cup freshly grated Parmesan
Recipe instruction here.

Shelling Beans

Pasta e Fagioli - recipe from Kitchen Garden Farm

  • 1 lb cranberry (Borlotti) beans, shelled
  • 2 slices bacon or pancetta, diced (optional)
  • 1 cipollini onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 ripe tomato, chopped, optional
  • 4-6 cups vegetable stock or water
  • salt & pepper
  • parsley or rosemary, chopped 
  • 8 oz. pasta of choice (fresh egg tagialtelle, spaghetti broken in small pieces, or ditalini)


Shell the beans, discard the shells.  In a large pot, add the diced bacon and sauté until golden and crispy.  Add the onion, carrot, and celery and sauté over moderate heat for about 10 minutes.  Add the optional tomato, the beans, and the stock and simmer for about 30 minutes, or until the beans are tender.  At this point, about half the beans are removed from the pot, pureed and added back.  This gives it a nice thick, velvety texture.  Add the herbs and continue simmering another 5 minutes.  Cook the pasta al dente in a separate pot of boiling salted water and combine with the bean soup just before serving.


Fresh Shelling Bean Salad - From David Lebowitz

  • 3 quarts (3l) of very lightly salted water
  • 1 pound (450 g) shelling beans, shucked
  • Vinaigrette with shallot
  • Hazelnut oil
  • optional: a bay leaf, a few branches of thyme or savory, half a small onion, tomatoes\
Recipe Instructions here.


Summer Corn Saute with Tomatillos and Peppers

from Alvarez Farms and Actively Northwest

Octavio Alvarez


This Mexican-inspired sauté pairs summer-sweet corn with tart tomatillos and piquant peppers for a great side to serve with grilled fish, chicken or steak.

Preparation: Heat a large cast-iron or stainless skillet over medium-high and add whole 3 to 4 tomatillos (husks removed) to the dry skillet. Sear tomatillos 2 to 3 minutes on each side, until brown spots appear and flesh softens. Remove from skillet, cool and coarsely chop.

Turn heat down to medium-low and add olive oil (2 tablespoons) and garlic (2 cloves, thinly sliced). Sauté 1 minute until garlic is lightly golden, but not browned.

Add 2 ears of corn (shucked and kernels cut off the cobs), 2 diced peppers (sweet, mild or medium-hot — your choice!) and 1/2 teaspoon salt. Turn heat up to medium-high and sauté for 5 minutes until corn is just cooked through.

Remove from heat and stir in 1/4 cup cilantro and lime juice from 1 lime. Taste to adjust seasoning.

Featuring Cucumbers

Easy Cucumber Salad - Recipe instructions here.

  • 2 English cucumbers (2 pounds)
  • 1 small red onion
  • 1 1/2 tablespoons salt
  • 1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
  • 1 teaspoon sugar
  •  2 tablespoons fresh dill


Spiced Cucumbers and Coconut Milk - Recipe instructions here.

  • 1 tablespoon vegetable oil
  • 2 cups 1/4"-thick slices peeled lemon cucumber or any other cucumber.
  • Kosher salt
  • Freshly ground black pepper
  • 2 peeled, seeded, coarsely chopped small tomatoes
  • 4 thinly sliced scallions
  • 2 thinly sliced red thai chiles (with seeds)
  • 1 smashed garlic clove
  • 1/2 cup unsweetened coconut milk
  • 1 1/2 teaspoon honey
  • 1/4 cup fresh cilantro leaves
  • Fresh lime juice


Refrigerator Pickles - No canning! Instructions and ingredient here.

Cucumber Tea Sandwiches

  • 4 ozs goat cheese (at room temperature, you can sub in all cream cheese if you want!)
  • 4 ozs cream cheese (or sub farmer cheese)
  • 1 tsp chopped fresh chives
  • 1 cucumber (sliced very thin)
  • 15 slices white bread (soft, thin)


Green Bean and Peach Salad from Saveur

  • ½ cup olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 lb. firm-ripe yellow peaches, sliced
  • 1 tbsp. finely chopped oregano
  • 2 tbsp. white balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 2 lb. green beans, trimmed

Recipe instructions here.

Tomato Jam

Excerpted from Fresh Pantry: Tomatoes, Skipstone 2013



Tomato Jam

  • 2 pounds paste tomatoes, cut in half
  • ¼ teaspoon salt 
  • 2 tablespoons honey
  • 1 tablespoon sesame seeds, toasted
  • 1 teaspoon orange zest
  • 1 teaspoon grated fresh ginger 


Set a large sauté pan over medium-low heat and add the paste tomatoes and salt. Stir occasionally, making sure the tomatoes do not stick (adjust the heat if they are cooking too quickly). The tomatoes will release water and break down slowly. 

After 30 to 40 minutes, the tomatoes should be dry and condensed, their skins slightly sticking to the sauté pan. Remove from the heat and add the honey, sesame seeds, orange zest, and ginger, stirring until well combined. Serve immediately or store in a small jar, covered, in the fridge until ready to use.

PANTRY NOTE: You must use a large pan while cooking this jam so that the tomatoes dry out. To double the batch, use two pans and cook simultaneously. This jam holds in the fridge for well over a week, but it’s so delicious, I can’t imagine you’ll have any leftovers. 

Watermelon, Peach and Heirloom Tomato Salad




  • 3 c watermelon, cut bite-sized
  • 1 1/2 c heirloom tomatoes (various colors), cut bite-sized
  • 1 1/2 c peeled, chopped peaches
  • 1/2 red onion
  • Handful each of fresh basil and mint, cut in thin ribbons
  • 1/4 fresh lime juice
  • Pinch of sea salt and pepper, ground chipotle pepper (optional)
  • 1/4 c olive oil


Combine fruits, vegetables and herbs, whisk lime juice, seasonings, and olive oil separately. Combine and let stand 10 minutes before serving.

Recipe courtesy of the Washington State Farmers Market Association.

Happy Farmers Market Week!

Gremolata, Italian Condiment



Recipe, tips and image from ChocolateAndZucchini


  • 1 small bunch flat-leaf parsley, about 15 grams or 1 cup
  • Zest of 1 large organic lemon, peeled into strips with a vegetable peeler
  • 1 large clove garlic
  • 20 hazelnuts, optionally roasted (optional)
  • 1/4 teaspoon fine sea salt
  • freshly ground black pepper

Instructions here.

Recommended Uses

  • Stuff it underneath the skin of chicken before roasting
  • Sprinkle it over roasted eggplant, mushrooms, carrots, or cauliflower,
  • Use it to garnish soups, especially winter squash soups,
  • Add it to salads (especially lentil salads) and sandwiches,
  • Toss it with pasta, white beans, or small waxy potatoes,
  • Add breadcrumbs and a little bit of oil to form a paste, andspread on fish fillets before baking,
  • Use it to season steamed mussels or grilled sardines,
  • Fold it into ricotta or fresh goat cheese to top crostini.


Butter-Basted Salmon with Hazelnut Relish


Recipe and image from Epicurious


  • 1/2 cup blanched hazelnuts
  • 1 garlic clove, chopped
  • 1 cup (packed) fresh cilantro leaves with tender stems
  • 1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems
  • 1 tablespoon capers
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup olive oil
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 4 6-ounce pieces skin-on salmon fillets
  • 2 tablespoons unsalted butter, cut into pieces
  • 2 heads Little Gem or other small lettuce, leaves separated

Instructions from Epicurious here.

Grilled Peach Salad

Recipe and image from MyRecipes


  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • peaches, pitted and each cut into 6 wedges 
  • Cooking spray
  • 1 tablespoon extravirgin olive oil 
  • 1/8 teaspoon freshly ground black pepper
  • Dash of kosher salt
  • 10 cup trimmed arugula (or sub spinach or other greens)
  • 2 ounces thinly sliced prosciutto (or bacon)
  • 2 tablespoons crumbled goat cheese (or feta)

Instructions from My Recipes here.

 Zucchini and Snow Pea Salad

  • 1 pound zucchini (about 2 medium)
  • 1/2 pound snow peas, trimmed
  • 1 1/2 tablespoons sesame seeds
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 teaspoon sugar

Great with grilled fish or lamb! Instructions from Epicurious, here.


Strawberries: Beyond Shortcake

Image from Cookingontheweekends

Strawberry Shrub

  • 1 part fruit, 1 part sugar (let macerate overnight), add 1 part vinegar to the syrup. Voila! If it's too sweet, add some citric acid or better yet, juice up some rhubarb. Basic shrub-making instructions here.


Grilled Strawberry Basil Kebob

  • Simple skewers; all the ingredients are in the name. Recipe here.


Strawberry Caprese Bites

  • (Pictured above) Best summer hors d'oeuvre idea ever. Recipe here.


Strawberry Feta Quinoa Salad

  • This recipe calls for pistachios, but hazelnuts are the market nut of choice. Recipe here.


Grilled Salmon with Strawberry Salsa

  • Because the salmon is as fresh as the berries right now! Recipe here.


Cooking with Cherries

Recipe and image from Saveur

Cherry Clafoutis

  • 1 tbsp. unsalted butter, softened
  • 1 ¼ cups milk
  • 6 tbsp. sugar
  • 2 tbsp. kirsch (or sub brandy or cherry juice)
  • 1 tbsp. vanilla extract
  • eggs
  • Kosher salt, to taste
  • ¾ cup flour (gf: sub sweet rice flour & amaranth flour, gf recipe here)
  • 3 cups black cherries, pitted or unpitted
  • Confectioners' sugar, for dusting

Instructions from Saveurhere.


Fall Recipes

Featuring Winter Squash


Overview of Winter Squash

Simple Pumpkin & Leek Soup

from Real Simple

Market Ingredients:
  • 3-pounds sugar pumpkinkabocha orbutternut squash—peeled, seeded, and cut into 1-inch pieces 
  • leeks (white and light green parts only), chopped 
  • Plain greek yogurt, for garnish
Pantry Ingredients:
  • 5 tablespoons olive oil 
  • kosher salt and black pepper 
  • 4 to 6 cups low-sodium chicken broth (or veggie broth)
  • Croutons, and paprika (preferably smoked), for serving 
Recipe instruction here.

Celeriac, Potato, Leek and Apple Soup

from the New York Times

Market Ingredients:
  • 1 medium onion, chopped
  • leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
  • 2 pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)
  • 1 large russet potato (about 3/4 pound), peeled and diced
  • 2 granny smith or braeburn apples, cored, peeled and diced (sub delicious, unique apple variety recommended by an farmer)
  • Slivered celery leaves for garnish
Pantry Ingredients:
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 2 quarts water, chicken stock, or vegetable stock
  • A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached
Recipe instruction here.

Kale Salad


  • 1 large bunch kale – preferably lacinato kale (also known as Dino, Dinosaur, Tuscan/Black)
  • ½ teaspoon sea salt
  • 2 Tbs olive oil
  • 3 Tbs apple cider vinegar
  • 1/3 cup nuts or seeds, toasted
  • ¼ cup diced red onion
  • 1/3 cup dried cranberries, or other dried fruit
  • 1 small or half large apple, diced
  • 1/3 cup blue or goat cheese, crumbled
  • 3 tablespoons butter or olive oil
  • 2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups)
  • 1 large onion, diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 2 small tart apples, cored & chopped
  • 2 tsp curry powder
  • 6 cups vegetable or chicken broth (low sodium or homemade)
  • 1/2 cup heavy cream


Remove tough stems of the kale by pulling leaf away from the stem – from bottom to top; leave younger/thinner stems in and cut small. Chiffonade cut (thin shreds) the kale and place in a large bowl; add salt and oil and massage with your hands until it has softened; it will also reduce in size as the cell walls collapse. Add vinegar and toss together. Add remaining ingredients and toss once again. Taste for salt and vinegar, adding more if necessary.

Curried Apple Butternut Squash Soup with Toasted Pepitas

Serves 6

Heat butter/oil in heavy large saucepan over medium-high heat. Add squash, onion, carrot and celery; sauté until slightly softened, about 15 minutes. Add curry and sauté for 2-3 minutes or until fragrant. Add apples and stock and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Using an immersion blender, blend soup until mostly smooth; add additional liquid if needed. Mix in whipping cream. Ladle soup into bowls and top with spiced pepitas.

Bean Soup

Step One: Use dried beans--don't be scared! Soak them overnight. Or not! Drain well.
Step Two: Make a mirepoix (celery or celeriac, carrots, onions)
Step Three: Add spicesbroth, a ham hock for whatever flavor you like. (Ask a meat vendor about soup bones!)
Step Four: Add other veggies sooner or later depending on how long it takes to cook them (potatoes now, kale at the end)
Step Five: Enjoy sitting in your warm kitchen while it cooks.
Step Six: Enjoy with crusty bread, a salad, some cheese sprinkled on top!

Some recommended hearty bean soup recipes:


Kid-friendly Squash Recipes


Squash Boats
Ingredients listed in bold are currently available at the Farmers Markets.
  • 2 Small Winter Squash like Carnival, Delicata (great because you can eat the skin), etc.
  • 2 Carrots
  • 1 Shallot/ Onion
  • 1 Small Apple
  • 1/2 # Mushrooms or Sausage
  • Pinch of Salt/Pepper/Herbs to taste
You can also add grated cheese for the top, if desired

1. Find an adult to help. Wash hands & veggies. Pre-heat oven to 350
2. Cut squash in half and scoop out seeds with a spoon
3. Chop all ingredients, mix well, and fill halved squash
4. Put filled squash in shallow baking dish and bake covered for 45 minutes.

Another kid-friendly delicious squash treat is Squash Rings (like onion rings, but better). Simply halve delicate squash vertically and trim off the ends. Gently scoop/push out the seeds with a pairing knife. Cut into rings, coat with olive oil and salt, and bake. Delicious with thyme browned butter. Recipe here.


Featuring Apples & Cabbage

Cabbage and Apple Soup with Thyme
Those listed in bold are currently available at the Farmers Markets.
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 8 cups thinly sliced cored green cabbage (about 1/2 large head)
  • 1 large onion, chopped
  • 8 large fresh thyme sprigs
  • 6 cups low-salt chicken broth
  • 1 1/4 pounds Black Arkansas, Prairie Spy or other heirloom apples, peeled, cored, cut into 1/2-inch cubes
  • Chopped fresh thyme
Recipe from Epicurious. Full recipe instructions here.  

Cabbage and Apple Slaw
Slaws are a simple way to dress up cabbage and other vegetables you may have. Apples add a nice balance and sweetness. This time of year you can serve slaws raw, or braise them for a warming side.

A useful method and dressing can be found in this recipe from Chef Becky Selengut: here.

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Wild Mushrooms, photo from The Guardian

Those listed in bold are currently available at the Farmers Markets.

  • 1 tablespoon olive oil
  • 9 ounces best-quality spicy sausage
  • onion, finely chopped
  • 1 clove garlic, minced
  • 1 pound mixed wild mushrooms*, such as chanterelles, oyster, and shiitake, trimmed and torn
  • 2 tablespoons fresh thyme, leaves
  • 1 to 2 small dried red chiles, crumbled
  • Coarse salt and freshly ground pepper
  • Fresh Pappardelle
  • 3 to 4 tablespoons unsaltedbutter
  • 1/2 cup loosely packed flat-leafparsley, chopped
  • 1/2 cup freshly gratedParmesan cheese


Recipe from Martha Stewart, adapted from Jamie Oliver's The Naked Chef Takes Off. Full recipe instructions here.  

Roast Chicken with Parsnips, Golden Beets, and Jerusalem Artichokes (Sunchokes)

Those listed in bold are currently available at the Farmers Markets.

  • 1 4-to 4 1/2-poundchicken
  • 4 large fresh sage leaves
  • 3 fresh thyme sprigs
  • 3 fresh rosemary sprigs
  • 2 1/4 teaspoons coarse kosher salt
  • Nonstick vegetable oil spray
  • 3 2 1/2-inch-diametergolden beets
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound parsnips, peeled, quartered lengthwise, cut crosswise into 1 1/2-inch pieces
  • 8 to 10 ounces Jerusalem artichokes, scrubbed, halved lengthwise, cut crosswise into 1-inch pieces
  • 1 cup lager or pale ale

Directions here.

Squash Soup with Apple and Fennel Pollen

Photo and alternate recipe from Saffron Lane 


Those listed in bold are currently available at the Farmers Markets.

  • 3-4# pattypan squash, rough chopped, or any winter squash, roasted and peeled. 
  • 1 yellow onion, diced
  • apple, cored and chopped
  • 3-4 flower stalks of fennel pollen (or 1 bulb of fennel), diced
  • Vegetable broth, 3-4 c
  • Salt and pepper, to taste


  • Cook onion until translucent; add squash, cubed, and apple.
  • Add fennel pollen (flowers only, not stems)
  • Sautee everything until somewhat soft.
  • Add vegetable broth and simmer until completely cooked through.
  • Blend. Season to taste. Add more broth if needed.
  • Serve with a bit of creme, yogurt, or parmesan, and sprinkled with fennel pollen.

Recipe from NFMA staff. More complex (but better tested!) recipe with fennel pollen cream here or with fennel bulb here.


Holiday Dishes

Cranberry Sauce With Pinot Noir

Cranberry Sauce With Pinot Noir

From the NYT "Thanksgiving Recipes Across the USA"
20 minutes, plus cooling 2 1/2 cups

  • 10  whole allspice berries
  • 10  whole cloves
  • 10  whole black peppercorns
  • 4  cups fresh or thawed frozen cranberries
  • 1 ½ cups Oregon pinot noir
  • 1  cup light brown sugar, loosely packed
  • 1  cup clover or wildflower honey
  • 1  cup fresh orange juice
  • 6  strips orange zest, about 1 inch by 3 inches, removed with a vegetable peeler
  • 2  (4-inch) sprigs rosemary
  • 1  small cinnamon stick
  • 1  vanilla pod

- Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
- In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
- With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.
- Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod. Transfer mixture to a bowl and let cool.


Glazed Shiitake Mushrooms With Bok Choy

Glazed Shiitake Mushrooms With Bok Choy

From the NYT "Thanksgiving Recipes Across the USA"

30 minutes 6 to 8 servings 

  • 2  pounds baby bok choy
  • 3  tablespoons vegetable oil
  • 3  small dry red Chinese hot peppers
  • 1  pound shiitake mushrooms (about 4 dozen), stems removed
  •  Salt and pepper
  • 4  garlic cloves, minced
  • 1  tablespoon grated ginger
  • 1  tablespoons sugar
  • 1  teaspoon sesame oil
  • 3  tablespoons tamari or soy sauce
  • 6  scallions, sliced diagonally, for garnish
  • 1  tablespoon roasted sesame seeds for garnish (optional)

Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.


Hazelnut, Pecan, and Bourbon Pie

from Sunset Magazine

Market Ingredients:
  • 3 large eggs
  • 1 1/2 cups roasted hazelnuts, loose skins rubbed off
  • 1/4 to 1/2 tsp. flaked sea salt (San Juan Sea Salt is now back at UD)
Pantry Ingredients:
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1/2 cup dark corn syrup
  • 3 tablespoons bourbon
  • 3 tablespoons melted unsalted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon fine sea salt
  • 1 cup pecan halves, roasted (or use all hazelnuts?)
Cornmeal Crust
  • 14 tablespoons cold unsalted butter, cut into 1/2-in. cubes 
  • 1 3/4 cups flour 
  • 1/4 cup fine cornmeal
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon sugar 
Instructions: from Sunset Magazine

Balsamic Roasted Carrots and Parsnips

Make a great "lighter" option for your holiday table!

from Southern Living

Market Ingredients:
  • 1 (4-oz.) package feta cheese, crumbled 
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 pounds carrots 
  • 1 1/2 pounds parsnips
Pantry Ingredients:
  • 1 teaspoon lemon zest
  • 1/2 teaspoon dried crushed red pepper 
  • 1/2 cup chopped dried sweet cherries
  • 4 tablespoons olive oil, divided 
  • 2 tablespoons light brown sugar 
  • 3 tablespoons balsamic vinegar
Instructions: from Southern Living


Homemade Wassail (Hot Apple Cider Beverage)


Image from here.


Wassailing refers to a traditional ceremony that involves singing and drinking the health of trees in the hopes that they might better thrive.* 
Sounds like something our farmers could get behind!

Check out apples and cider from Rockridge Orchards, Martin Family Orchards, Tonnemaker Orchards, and Jerzy Boyz Orchards.


  • 5 to 6 small to medium honey crisp (or Fuji or McIntosh) apples, cored
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 2 cups Madeira
  • 2 bottles (22.4 ounces) London Pride Ale (or sub a local WA brew)
  • 48 ounces hard cider
  • 1 cup apple cider
  • 12 whole cloves
  • 12 whole allspice berries
  • 2 cinnamon sticks, 2 inches long
  • 2 strips orange peel, 2 inches long
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg

Full recipe instructions from the NYT here.
*According to Wikipedia

Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Ingredients in bold Available at the Farmers Market

  • 1 1 1/2-pound loaf sliced sourdough bread with crust, cubed
  • 1 1/2 pounds sweet Italian sausages, casings removed
  • 1 1/2 pounds hot Italian sausages, casings removed
  • 6 cups chopped onions
  • 2 cups chopped celery
  • 3/4 cup (1 1/2 sticks) butter (or 1/2 c + 1T olive oil), divided
  • 3 pounds apples, peeled, cored, cubed
  • 2 pounds parsnips, peeled, cubed
  • 3/4 cup packed fresh sage leaves
  • 1/2 cup low-salt chicken broth

Instructions: available through our Facebook page here.


Celeriac Mash 

  • Recipe from Epicurious here.
    Ingredients include: 1 (18-ounce) celeriac, 12-ounces russet potato, 1/4 cup whipping cream, 2 tablespoons (1/4 stick) butter

Raw Brussels Sprout Salad

  • Recipe from Gluten Free Girl here.
  • Ingredients include: 24 Brussels sprouts, 8 ouncesGruyere cheese, 6 ounces walnuts (or hazelnuts), 3 tablespoons apple cider vinegar, 9 tablespoons extra-virgin olive oil, 2 teaspoons Dijon mustard

Sunchoke Gratin

  • Recipe Molly Watson here.
  • Ingredients include: 2 lbs. sunchokes (Jerusalem artichokes); butter or oil for pan; freshly grated nutmeg; 1 cup broth, cream, half-and-half, or some combination; 1/2 to 1 cup shredded Parmesan or other hard, grating cheese.

Winter Recipes

Potatoes: Alsatian Potato Pie

  • 3 (about 1 1/2 pounds) Yukon gold potatoes, peeled and cut into 1/4-inch-thick rounds
  • Coarse salt
  • 1 cup heavy cream
  • 5 cloves garlic, crushed with the flat side of a large knife
  • 1/2 teaspoon freshly grated nutmeg
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 large egg yolk
  • 1 (14 ounce) frozen puff pastry, thawed
  • All-purpose flour, for work surface
  • 1 1/2 cups grated Gruyere or similar cheese

Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.

Bring 3/4 cup plus 3 tablespoons cream, the garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook mixture until reduced by half. Season with salt and pepper; set aside.

Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper. Set aside.

Preheat oven to 400 degrees. Whisk egg yolk and remaining tablespoon cream in a small bowl; set aside. Divide puff pastry on a lightly floured surface into two 6-by-13-inch rectangles. Set 1 rectangle on a baking sheet lined with parchment paper. Add half of the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with half of the leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leeks, and cheese. Brush edges of dough with egg wash. Cover with remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash. Refrigerate until cold, about 30 minutes.

Bake pie until golden brown and puffy, about 35 minutes. Remove from oven. Pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.


Traditional Irish Colcannon


  • 4 lbs  potatoes, or about 7-8 large potatoes (‘old’ potatoes or russet potatoes are best, waxy potatoes won’t do)
  • 1 head of green cabbage or Kale
  • 1 cup (7 fl oz) milk (or cream)
  • 1 stick (4oz) butter, divided into three parts
  • 4-5 scallions (green onions), chopped*
  • Salt and Pepper
  • Fresh Parsley or chives

Full directions and more recipes from Irish Central here.


Warming Bean Soup


Use this nifty tool from Fine Cooking to create a delicious bean soup recipe out of what you find at the market! Remember, using dried beans (which are plentiful at the market right now) is just a matter of throwing them in some cold water before you go to bed or to work! Here's one we just created:


  • 1-1/4 cups (8 oz.) dried cranberry beans (borlotti)
  • 1 medium clove garlic, smashed and peeled
  • 1 bay leaf
  • 3/4 tsp. kosher salt; more as needed
  • 2 Tbs. extra-virgin olive oil or unsalted butter
  • 1/4 lb. bacon, cut into 1/2-inch pieces (optional)
  • 3/4 cup chopped leeks
  • 3/4 cup chopped onions
  • Freshly ground black pepper
  • 3/4 tsp. dried herbes de Provence
  • 1-1/2 tsp. chopped fresh thyme
  • 1-1/2 cups peeled, diced parsnips (1/2-inch dice)
  • 1-1/2 cups thinly sliced green cabbage
  • 5 to 6 cups homemade or store-bought low-salt chicken broth or homemade vegetable broth
  • 1 to 2 tsp. red wine vinegar
  • 1/3 cup freshly grated Parmigiano-Reggiano

Full directions (including how to work with dried beans) when you custom-create your own here.


Betty's Corned Beef Recipe

Photo and alternate recipe from Alton Brown.

Recipe from Skagit River Ranch. Get your brisket way ahead of time because it takes 10 days to make!


For the Brine:

  • 2 quarts water
  • 1 cup KOSHER SALT
  • 1/4 cup sugar
  • 2 garlic cloves, minced
  • 2 Tablespoons Pickling Spice

Bring to a boil, stirring until the salt and sugar dissolve. Cool to room temperature. Pour brine into a large Ziploc bag. Place brisket into brine. Place in refrigerator. Turn bag daily for up to 10 days.
Corned Beef:

  • 1  Brisket
  • 2 Tablespoons Pickling Spice
  • Water

Remove brisket from brine, rinse thoroughly under running water. Place brisket in a large pot or Dutch oven. Add enough water to cover the meat. Add Pickling Spice. Bring to a boil, reduce heat, cover and simmer gently for 3 - 4 hours, or until brisket is fork tender.


German Sunchoke Salad With Bacon

Photo and recipe courtesy of noteatingoutinny


  • 1 lb sunchokes (Jerusalem artichokes), scrubbed and sliced to 1/4-1/2″ rounds (can sub or add potatoes)
  • 2-3 scallions, both white and green parts, thinly sliced (or useleeks, cooked with the sunchokes)
  • About 1/8 lb bacon, cut to thin strips
  • 1/3 cup white vinegar
  • 1 tablespoon mustard (preferably whole-grain)
  • salt and black pepper to taste
  • extra-virgin olive oil


Directions here.

Bourbon Caramel Poached Pears

Photo and recipe courtesy of My Gourmet Connection


  • 1 lb fresh pears, peeled and halved lengthwise (3 pears was fine)
  • 1-1/2 tablespoons lemon juice
  • 4 tablespoons butter
  • 4 tablespoons dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup bourbon (you could also use apple cider)

Directions here.

Beast Mode Banh Mi Sliders by Nicole

Photo courtesy of

Makes 4-5 burgers or 10-11 sliders 


  • carrots
  • 1 bunch turnips (med size)
  • 1/2 head green cabbage 
  • 1 yellow onion (1/2 julienned & 1/2 grated)
  • cilantro 
  • 1/2 pound ground pork
  • 1/2 pound ground beef 
  • 1 diced jalapeño 
  • 1 inch grated ginger root 
  • 2-3 grated garlic cloves 
  • 1 1/2 tbsp tamari 
  • 3-4 tbsp rice vinegar 
  • 1 tbsp water 
  • 1 tsp sugar
  • Salt & Pepper
  • 1 cup mayo
  • 3-4 tbsp Sriacha or chili paste 
  • Buns 

Heat water, rice vinegar, sugar and 1 tsp salt until dissolved. Set aside to cool.

Mix jalapeño, ginger, garlic, onion, tamari, salt & pepper with the ground pork and ground beef. Marinate 20 minutes.

* heat a small pan and cook a bite sized portion of meat mixture to make sure your seasoning is spot on! 

Julienne carrots, onion, turnips, and cabbage on a mandolin. Pour cooled vinegar mix over veggies and add chopped cilantro. If you like it spicy you can also add red chili flakes. 

Mix one cup mayo w/ 3-4 tbsp Sriacha or chili paste. 

Grill patties, heat buns, and serve it up to your fellow 12th Man!

Parsnip & Apple Cider Soup

Ingredients (Those available at the markets in bold)

  • 1 large boiling potato
  • parsnips (about 1/2 pound), peeled and chopped fine
  • 3 shallots (or sub onion), chopped fine (about 1/4 cup)
  • leek trimmed, washed well, and chopped fine
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 stick (1/4 cup) unsaltedbutter    
  • 2 to 2 1/2 cups chicken broth
  • 1 cup apple cider or juice
  • 1/2 cup heavy cream


Full recipe instructions here.

Potato and Kale Cakes with Rouille

A New Year's side or appetizer

Image from Epicurious
Ingredients, Cakes:
  • 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
  • 1/4 cup whole milk
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon coarse kosher salt, divided
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1 large garlic clove, finely chopped
  • 1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
  • 1 tablespoon chopped fresh thyme
  • 1/8 teaspoon ground nutmeg
Full recipe instructions, including Rouille, from Epicurious here.


Oysters with Apple Mignonnette

Oysters with Apple Mignonnette recipe


  • Medium oysters 
  • apple cider or juice
  • tart apple
  • red bell pepper
  • shallot
  • fresh flat-leaf parsley
  • cider vinegar
  • coarsely ground black pepper

Instructions From Epicurioushere.