In the Kitchen with Jill…

I woke up this morning to the calendar reminding me that I will be getting married in no less than 35 days.  WOO HOO!!!!  The fella and I are ready; all the details have been checked off the list.

Rings…Check

Venue…Check

Dress…Check

Cake….OH NO!!!

Ok so that’s not really true, I have a baker in

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The Produce Report: for the Week of Nov 29-Dec 4, 2010

Organic Squash

Last week’s wintery weather caused an abrupt end to most local crops, including carrots, greens, and any squash left on the vine. Storage crops, like potatoes and onions are holding out, while locally grown salad mix, garlic, and parsnips are finished for the year. Most varieties of Organic Squash continue to be

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The Produce Report for the week of November 23-28, 2010ock

New: We’re stocked up for the holiday and excited for all the feasts to come.

satsuma time!

Satsumas are in! Just in time for sharing with friends and family at $2.49 lb or $10.99/ 5lb box. The citrus parade continues with Tangelos and Daisy tangerines at $2.49 lb. These varieties will please your

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Hail to the Mighty Kale…

This time of year we have an abundance of greens here in the Skagit Valley.  The soil has granted us leafy greens to hold us over until the next season peeks its head around the calendar corner.  This recipe is perfect for the holidays or just to feast on throughout the year.

 

Kale Gratin

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Thanksgiving Leftover Delight…

Turkey leftover conundrum? Leftovers are a good thing, but if you are like me the 16lbs bird was too big for the flock around the Thanksgiving table.  What to do?  Here is a recipe that I will be making this year.

Leftover Turkey Casserole

Preheat oven to 375. Spray casserole pan

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