The Herbfarm April 17th and 18th

Will and Spring accepting tonight’s dinner delivery at Swedish First Hill by volunteer Mark Fanning April 18th

They want everyone to know that they are wearing have big smiles under their masks!

Delivery to Evergreen Health by Volunteer Jeff April 17th

Left to right: Michelle Cervantes Perez; Megan Whitman; Julia Eagan

A MENU of HERBAL DISCOVERY April 17th

*Pesto needn’t be basil and pine nuts. It can be any green and nut. And so this WALNUT-LOVAGE SOUP is Herbfarm chef Weber’s tribute to the magic marriage taken to another form with a bit of olive oil and chicken stock. Lovage (“Love-age”) is a large plant of the carrot family. The leaves flavor like a darker version of celery. The hollow stems are the ultimate straw for sipping a weekend Bloody Mary. *SAGE & MUSHROOM MELT – Poor old sage. Though rampant in Italian cuisine, it seriously falls down the list when crossing the border into France. Herbfarm baker Chris Christian created the sourdough rolls. The satisfying sandwich is laden with Blue and Black Oyster Mushrooms cultivated by our friends at Sno-Valley Mushrooms. Rogue Creamery Blue (voted best blue in the world) lends just the proper zip, keeping the mushrooms from just singing bass. *In normal times we appreciate what nature gives us here in the Pacific Northwest. But we were gifted oranges, so Chef created FENNEL-ORANGE BARS. The fresh fennel laces an anise note, a note that unexpectedly enhances the citrus. To help keep alive our effort to soothe and relieve critical-care women & women facing the coronavirus head-on in our hospitals, please lend your hand to the cause. Over 600 have now died here in Washington.

A MENU for HEALTHCARE ANGELS April 18th

*A high scrim of clouds glazed over our robin’s-egg skies today: perfect weather for a meal of vernal heartiness. So Chef gently simmered a gaggle of retired laying hens from Duvall’s Carnation Farms. With their help, he created a springy TARRAGON CHICKEN STEW studded with Green Garlic, Tarragon, Sweet Onions, and Carrots. A thick and fluffy BISCUIT partners with the stew, the biscuits raised on our house-blend of wheat flours from Walla Walla and the Skagit Valley. *As the sun also rises, so too return the awaited wildlings of the earth. Tonight’s harvest is a SALAD is of WILD WATERCRESS and MINER’S LETTUCE. Their supporting cast was garnered from our farm: Edible Tulip Petals, Mustard Greens, and Spinach. *Dessert today is an original. It’s a liaison of GELÉED ROSÉ of Pinot Noir from Oregon’s Phelps Creek Vineyards. To this, we added poached Puyallup RHUBARB. The whole was imbued with a kiss of the anise-juniper-like flavor of ANGELICA from the cutting garden next to The Herbfarm restaurant.