Boldly Grown Farm
Amy and Jacob
Hello, fellow Co-op members! This is Amy and Jacob from Boldly Grown Farm in Burlington. We’ve been supplying tasty, certified organic veggies to the Skagit Valley Food Co-op since we started our farm in 2015.
Starting on one acre, we’ve since expanded our production to 12 acres, primarily focusing on fall and winter crops to feed our community through our wet Northwest winters, but our cut flowers and Roma tomatoes are also available at the Co-op in the summer months. We are currently located at Viva Farms, a local farm incubator program, while we look for a farm here in Skagit to call our own.
We love selling to grocery stores (and especially our local, hometown Co-op!) because it’s where most people buy their produce, and we feel like it gives us the greatest chance to make an impact on our food system. We are certified organic because—although it’s not a perfect system or guarantee of sustainable practices—we think it’s the best standard we’ve currently got, and that it’s important to be part of the organic movement and work toward improvements.
Winter squash is one of Boldly Grown’s products you’ll see at the Co-op in the fall and winter months. We grow many varieties, including butternut, delicata, kabocha, red kuri, acorn, spaghetti, blue hubbard, carnival, pie pumpkins, and more!
Delicata squash is one of our favorites because it tastes great and is just so easy—no peeling required! We love hearty fall and winter salads, and this recipe below features one of our other favorite veggies—radicchio (look for it at the Co-op now!).
We so appreciate the Skagit Valley Food Co-op, and you, for supporting the many fine, local purveyors just like us in Western Washington. Happy eating this fall and winter!
Radicchio harvest at Boldly Grown Farm
Roasted Squash and Radicchio Salad with Buttermilk Dressing
(adapted from Melissa Clark, New York Times)
Ingredients
2 medium delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices
1 tablespoon honey
1 ½ teaspoons kosher salt
¼ teaspoon smoky chile powder, such as New Mexico or chipotle
6 tablespoons extra-virgin olive oil
⅓ cup buttermilk
2 teaspoons lemon juice
2 teaspoons finely chopped tarragon
1 large garlic clove, grated
2-3 heads radicchio, cored and shredded (8 cups)
⅔ cup chopped toasted pecans (see note)
⅓ cup thinly sliced scallions
Directions
Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chili powder, and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in the remaining 4 tablespoons (1/4 cup) oil.
In a large bowl, combine radicchio, squash, pecans, and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.
Note: The original recipe calls for 1 head/4 cups of radicchio and 4 cups arugula, but we like the bitter flavor of radicchio on its own. Feel free to swap out or adjust ratios as desired. It would also be great with some dried cranberries thrown in!
Boldly Grown Farm also offers a CSA! You can learn more about it on their website.