Planting beans is one of the easier things that we do. We weed them a couple of times, give them trellises, and then for the most part leave them alone. Most of the work comes later. After picking them and allowing them to dry in their pods for several weeks, the beans need to be shucked, in other words, separated from their pods. This way they can be stored long term.

Each fall, a group of us from the kitchen take the short trip to the bog and spend a couple of hours picking, by hand without the aid of flooding, all of the berries we will need for the upcoming festivities. It has become an Orchard Kitchen tradition.

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.