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.

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.

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! 

Our neighbor wrote a very important children’s book.

Confit is a very old technique, originating in France, for taking less delectable tough cuts like duck legs and turning them into beautiful, tender, delicious, unctuous pieces of heaven. In more recent times, confit has been used on all varieties of things from vegetables to fish.

Thanks to all of you who have shopped our Farm Stand this year. We really appreciate all the support and the grace with which you follow the honor system we have in place. Our Farm Stand is closing for the season.