Bringing in the harvest, and cooking it!

Lots of harvesting! Basil, beets.... ... broccoli, chinese cabbage, cucumbers and of course, tons of zucchini and the tomatoes are also coming on strong!There's lots to harvest, and lots to eat, so it's been a great month for cooking classes, too. Everyone joined in as V Smiley, chef at Mukilteo Coffee Company, showed us how to make delicious slaws by grating carrots, beets, and turnips, and adding finely cut kale- all harvested from the garden. Damien Cortez led an ongoing cooking demonstration during the W.I.N. (Whidbey Island Nourishes) Garden Tour, and everyone enjoyed different kinds of salads and soups made from veggies from the garden and ingredients from the Food Bank: Tomato caprese (with basil and mozzarella); Mixed salad greens with garbanzo beans; Braised beets with bacon; and Potato Leek soup.Thanks to all our guests chefs: Kristian Bentsen, Damien Cortez, and V Smiley for a very successful cooking series! The season is far from over. We're still planting lettuce and other crops that will take us into the fall and winter, and the pumpkins and winter squash are ripening on the vine!