Springtime in Washington state’s Skagit Valley means the colorful explosion of vast fields of tulips and a whole lot of visitors who come to admire those sweet signs of the changing season. We recently gleaned some expert advice about where to dine in that ag-centric region from the authors of an upcoming cookbook called “Genuine Skagit Cooking.”
The recipe for a cheese ball finished with edible flowers is featured in the pages of Genuine Skagit … [+] Cooking, which will be published in May 2024.
Charity Burggraaf
Welcome to the state’s bread basket
Skagit Valley has long been a hub for farmers, with its first harvest of potatoes dating back to 1853. In recent decades, the area has become a magnet for the kind of small scale operation that thrives on innovation. More than 80 crops are grown producing around $350 million in sales annually.
Washington State University — on the other side of the state in Pullman — opened a research facility in the area. The Breadlab dedicated to well… making the world a better place. One of its lofty goals: “To introduce the concept of affordability into our regional food systems—specifically to develop better tasting, healthier, affordable bread and keep the value where it is produced while not pricing people out of staple foods.” Here, here!
While the majority of wheat and other grains are grown in the more arid eastern side of the state, Skagit Valley has received considerable positive attention for its groundbreaking work in bringing back heritage — aka landrace — grains.
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Rachael Sobczak of Water Tank Bakery in Burlington, Wash., showcases heritage grains grown in Skagit … [+] Valley. Her story and recipes are featured in Genuine Skagit Cooking, a book that will be published in May 2024.
Charity Burggraaf
Bringing the table to the farm
Where small farms flourish, naturally good food is going to follow. The abundance of locally grown fruits, veggies, grains and much more is gorgeously showcased on the pages of the forthcoming “Genuine Skagit Cooking”, a collection of recipes, farmer profiles and beautiful photos by Charity Burggraaf.
Authors Stefanie Lejueness and Blake Van Roekel collaborated on this labor of love designed to draw attention to the rich diversity of this growing region. They’re both fans of the restaurants that showcase the local bounty. Here are a few of their all time faves:
Lejueness said she can’t get enough of one of the signature creations at Mount Vernon’s popular Martini Brunch: “I could bathe in the mushroom gravy.”
The ricotta agnolotti at Nell Thorn Waterfront Bistro & Bar is made in-house and tossed with pesto from Amazing Grace Farm and “I would eat it every day if I could.” (The current version of that dish is house-made semolina spaghetti, organic spinach, organic broccolini, amazing grace pesto cream sauce, mama lil’s peppers, garlic bread crumbs, burrata, EVOO.)
Cady’s Cocina at the McLean Road Minimart is “the best Mexican food I’ve had since moving from San Diego. It’s a must-stop on a daffodil or tulip trip!”
Van Roekel raved about the Dungeness Crab Roll from Skagit’s Own Seafood Market. “Local crab plus one of the best fish markets in the region is my happy place,” she said.
The Terramar Brewstillery’s menu of wood-fired pizza gets brownie points for utilizing ingredients from many Skagit farms. And “you can’t go home without a bottle of their award-winning single malt whiskey,” Van Roekel advised.
Graham crackers at the Breadfarm are rightly renowned, she said, “perhaps because butter is the first ingredient?” Pro tip for Tulip Festival goers: Place an advance order online to avoid the long line at the window.
When planning a picnic, she’s always going to grab a loaf of Water Tank Bakery’s long-fermented bread, made exclusively with Cairnspring Mills flour which is locally milled from Skagit-grown heritage wheat.
When working in Mount Vernon, Van Roekel said her to-go grab-and-go are the salads from The Skagit Table.
For a special dinner, she recommends chef Christy Fox’s literature-themed supper series, Life Between the Pages, is my favorite multi-course indulgence. “She is dedicated to our farmers and does an extraordinary job with her menu creations at Evolve Chocolate + Cafe,” Van Roekel said.
Topping off the culinary tour is Nell Thorn’s wild Salmon Nicoise, which “is delightful and always full of local farm fresh ingredients. Plus, lunch on the waterfront? Yes, please!”
View of tulip fields in springtime in the Skagit Valley near Mount Vernon, Wash. (Photo by: Wolfgang … [+] Kaehler/Avalon/Universal Images Group via Getty Images)
Avalon/Universal Images Group via Getty Images
For more information on the Skagit Valley Tulip Festival, including in interactive maps and a bloom schedule, check out the organization’s official website.
There’s a cookbook release party May 7 at The Vinery at Christianston’s Nursery and Greenhouse. Admission is free, but tickets are required and can be reserved on Eventbrite.
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