Taste Washington Day is an annual celebration of Washington-grown foods served in school meals. On Oct. 4 in some schools, farmers are in the lunch room to let kids sample the fruits or vegetables they have grown. In other schools, older students are helping teach younger students about the foods grown in Washington state. WSDA Farm to School and the Washington School Nutrition Association with support from Office of Superintendent of Public Instruction Child Nutrition partner to sponsor Taste Washington Day.
Why not celebrate Taste Washington Day at home? Without farms and farmers, we would not have all this delicious food to keep us healthy. King County has the third-highest number of farms of the 39 counties in Washington and King County farmers grow over 100 products. One of the best places to get fresh, seasonal and healthy food is at the farmers market – and King County has over 40 farmers markets.
Did you know that Washington produces 64 percent of apples grown in the nation? Our state also grows more pears, sweet cherries, and asparagus than any other state. Prime time for apples is now. Apples are perfect for fall menus – and play well with other dishes – both sweet and savory. Give apple slaw a try.
¼ cup cabbage, shredded
2 tsp. sunflower seeds, toasted
1 carrot, shredded
2 tsp. dried cherries, chopped
1/3 cup apples, sliced
Directions: • Cut apples into ~ ½ inch pieces • Shred cabbage and carrots• Toss cabbage, carrots, apples, sunflower seeds and dried cherries together • Pour dressing over slaw and mix to combine • Refrigerate and serve chilled
Dressing: 2 tsp. apple cider vinegar ¼ tsp. honey ½ tsp. olive oil pinch of sea salt • Whisk together all ingredients for the dressing. Serving suggestion: Substitute other Washington-grown dried fruit, like dried cranberries for the dried cherries
Butternut squash, a fall staple
Butternut squash is another seasonal staple. This butternut squash and chicken curry is perfect for a meal on a chilly fall day.
Butternut Squash and Chicken
Ingredients: 1 ¼ oz butternut squash ¼ tsp black pepper ½ lb cooked, diced chicken pinch of kosher salt 2 oz diced red onion 2 ½ tsp minced ginger 2 oz diced yellow onion 2 ½ tsp minced garlic 1 ¼ oz red bell pepper, 1 inch diced 2 ½ tsp fish sauce 1 ½ oz kale 1 tsp sesame oil 1 ½ cup coconut milk 1 ½ tsp lime juice 2 ½ tsp curry powder 1/5 oz basil (leaves only) ¼ tsp cardamom
Directions: • Sauté butternut squash, red and yellow onions, curry powder, cardamom, black pepper, salt, ginger, garlic and sesame oil for approximately 10 minutes at 205 degrees F (low heat). • Add red peppers and coconut milk and bring to a boil. • Add chicken and kale and return to a boil. • Add fish sauce, lime juice, basil and remove from heat. • For an added touch add a small piece of fresh basil for color