Vincent will demonstrate how to make, Winter Squash Soup with Crème Frâiche & Toasted Seeds, Salad of Winter Greens, Napoleon of Fuju Persimmon & Goat Cheese & Candied Walnuts, Brussels Sprouts in Brown Butter, Gravy & Cranberry Sauce.
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Orchard Kitchen hosted a special POP-UP dinner. All proceeds went to their new business; Pasta Boy Pasta Food Truck. If you were not able to join us for the fundraiser dinner, please consider sending them some support by the Venmo link. Link in story.
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Introducing our fall comfort tote! Together with our farmers we've put together a bag of what's fresh on the farm. Each tote will include, 3 garlic heads, 2lb of mixed potatoes, 1lb dry scarlett runner beans, 2 delicata squash and three seasonal harvest items hand selected by our farmers. Visit Whidbeyislandgrown.com to purchase yours!
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