Island Grown Agricultural NetworkFood & Farms in San Juan County
  • August 8, 2014 Posted on Market News,Recipes, Comments Off

    Summer Watermelon, Peach and Heirloom Tomato Salad


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  • August 1, 2014 Posted on Market News,Recipes, Comments Off

    Spanish Tortilla with Greens


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  • July 25, 2014 Posted on Market News,Recipes, Comments Off

    Tasty Summer Beet Salad

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  • April 18, 2014 Posted on Recipes, Comments Off

    What’s Fresh: Best Buds

    Juicy, sweet and tender, brassica buds are at their best right now. In the same family as broccoli rabe, the flowering tips of kale, collards, and cabbage are deliciously versatile. Toss them into a stirfry, add them to a quiche, sprinkle over a pizza with generous dollops of creamy goat cheese from Quail Croft Farm, or simply steam them and drizzle with Ginger Tamari sauce, a classic concoction from former San Juan Island resident chef Kate Stone. Recipe as follows. Ginger Tamari Ingredients: 1/3 cup ...

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  • April 10, 2014 Posted on Recipes, Comments Off

    What’s Fresh: Rhubarb

    Just as the last winter keeper apples give out, rhubarb lifts its glorious, rosy-hued head. Right now these tangy, juicy stalks are a true taste of spring. While there's nothing wrong with that old standby, why not think outside the crisp? Serve up a warm, custardy Strawberry Rhubarb Alsatian Tart with a dollop of cream, spoon Spiced Braised Rhubarb over thick Greek yogurt for breakfast, or nibble a slice of Rhubarb Tea Bread with your afternoon repast. Read on for a few of our very favorite rhubarb recipes.

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  • July 24, 2012 Posted on Recipes, Comments Off

    Swiss Chard with Raisins and Pine Nuts

    ½ lb Swiss chard, washed, with thick stems removed and chopped ¼ cup raisins ¼ cup pine nuts olive oil salt and pepper balsamic vinegar, to taste Cook the stems of chard in a small amount of water until just tender.  Saute the pine nuts in a heavy pan until slightly brown (this goes fast!).  Remove pine nuts from pan.  Chop chard leaves and saute in olive oil until just tender.  Add the pine nuts and raisins.  Season to taste with salt, pepper, and a drizzle of balsamic vinegar. (Recipe from The Orchard)

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  • July 21, 2012 Posted on Market News,Recipes, Comments Off

    Herbed Chevre with Crostini

    Ingredients: 8 oz. mild Quail Croft chevre (fresh goat cheese), crumbled 2 tbsp. Bountiful Herbs Farm Herbes de Provence 1 tsp. pepper flakes 1 tbsp. cracked peppercorns 3/4 to 1 cup virgin olive oil 1 Bakery San Juan Giovanni baguette Herb mixture:  Prepare in a glass bowl or serving dish to accent the colors and layering.  Begin layering one third of crumbled chevre, then one third each of Herbes de Provence, garlic, pepper flakes, and cracked peppercorns.  Continue with three layers or until all ingredients are utilized.  Pour oil to just below the surface level. Though delicious when ...

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  • May 17, 2012 Posted on Market News,Recipes, Comments Off

    Harvest Salad

    1/2 cup chopped walnuts 1 bunch spinach, rinsed and torn into bite-size pieces 1/2 cup dried cranberries 1/2 cup crumbled blue cheese 2 tomatoes, chopped 1 avocado - peeled, pitted and diced 1/2 red onion, thinly sliced 2 tablespoons red raspberry jam (with seeds) 2 tablespoons red wine vinegar 1/3 cup walnut oil freshly ground black pepper to taste salt to taste Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In ...

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