Category Archives: Kitchen

During the summer, I took the Cultivating Cooks 101 class. We learned important basics to cooking such as knife skills and ways to make food taste better. One way to make food better is add spices. The blackberry crisps we made in class are one of my all-time favorites.

At home, I’ve suggested small ideas that add some flavor (or pizazz) to the food. One dish I helped work on was gnocchi and vegan sausage. I also helped my mom make roasted root vegetables. I made a huge batch of kale chips for my cousins.

As a family, we decided to go on a road trip next Summer. The deal was we needed to eat at home more to save money. My mom picked Yellowstone as the destination. The idea of saving money to do cool things really motivated me to think about what we are eating. We plan meals together and shop together. Before, we were eating out at fast-food restaurants frequently.

We are currently eating a lot of organic and (sometimes) vegan foods. Eating more healthy foods feels better because of the extra energy every day, and the clean and active feeling.

My favorite items from the 21 Acres market are the different cheeses and the local-made honey.
-Jack Unruh (age 14)

Photo caption: Jack, third from left, in his cooking class at 21 Acres.

(Note from 21 Acres: Thanks Jack, for taking the time to write this post for us and share your experience. We can’t wait to hear more about your food adventures in the coming year and, of course, news about your road trip next summer!)

Hello! This is Madeline, 21 Acres intern.

If your garden is anything like the 21 Acres farm, it is exploding with zucchini right now. Here’s the perfect way to use some of it up!

This week’s recipe comes from Asako, our head chef and master baker here at 21 Acres. I had the pleasure of tasting some fresh from the kitchen and knew that I had to recreate it at home! I made a loaf into muffins and used zucchini from our farm here. Topped with a little local butter and WOW it is good! Tender, moist, and slightly sweet, this is some awesome bread.

Asako uses farro flour in this recipe, which is a variety of wheat. It’s got a great nutty flavor that is delicious in this bread – we sell it in our Market from a local producer if you’d like to try it out. You could substitute whole wheat pastry flour if you prefer.

Zucchini Bread

Makes 1 loaf or 12 muffins


  • 2 cups farro flour
  • 1.5 lb zucchini (washed, dried, ends removed; if using large zucchini, cut in half lengthwise and seed it)
  • ½ cup + 2 tablespoons sugar, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup plain yogurt
  • 2 large eggs, lightly beaten
  • 1 tablespoon lemon juice
  • 6 tablespoons butter, melted


Preheat the oven to 375 degrees F. Grease the bottom and sides of a 9x5in loaf pan; dust with flour, tapping out the excess. (Or, prepare a 12-cup muffin tin.)

Shred the zucchini on the large holes of a box grater. Toss with 2 tablespoons sugar and drain, wrapping it in paper towels, cheesecloth, or a clean kitchen towel to squeeze out excess liquid. The sugar makes a big difference – you can get a lot more liquid out!

Whisk together the rest (½ cup) of the sugar, yogurt, eggs, lemon juice, and melted butter. In another bowl, mix the farro flour, baking soda, baking powder, and salt.

Stir the wet mix and well-drained zucchini into the dry mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface.

Bake until the loaf or muffins are golden brown and a toothpick inserted in the center comes out clean. I baked mine in a muffin tin for about 25 minutes.

Thanks for reading, and thank you to Asako for this awesome recipe!

Did you try this recipe? Let us know in the comments below!

Cultivating Cooks Cultivating Cooks

Before his parents enrolled him in an introductory cooking series at 21 Acres, the kitchen was never a place Cooper thought he’d like to be. Now, after completing the 5 session series, Cooper is considering a career as a chef, further proof for all you disbelievers that mom and dad know best!

In January 2014, Cooper participated in 21 Acres’ sustainable cooking series, Venturing into the Kitchen: The Basics of Cooking Seasonally, aimed at introducing young and aspiring chefs to the fundamentals of cooking and sustainability.

Class instructor and a member of our 21 Acres’ kitchen team, Brianna Paris, taught Cooper and his classmates a variety of culinary skills including how to properly handle knives in the kitchen, how to make and prepare soups and  stocks, salads, grains, and proteins. Bri incorporated lessons in sustainability into each session, teaching students how to eat in season, locate local food, compost, and create weekly meal plans.

Since taking Bri’s Venturing Into the Kitchen series Cooper has enrolled in other 21 Acres cooking classes for burgeoning chefs and volunteered to assist in culinary classes as well as the 21 Acres kitchen. Cooper has signed up for the Bothell High School Culinary Arts Program, the same program from which Bri graduated before going on to attend one of the country’s top culinary institutions, Le Cordon Bleu, here in the Puget Sound

All of us here at 21 Acres wish Cooper the best of luck in all his culinary adventures and have no doubt that he will make a fantastic chef!


If you know a young chef-to-be, check our calendar at for the next series of youth cooking classes.


Tea and honey

As the weather illustrated last week, fall is here. It is apparent in the abundant orange pumpkins and golden squash in our market, as well as the shorter days and cooler nights.

A great way to chase the fall chill away is with a hot cup of tea. We have several varieties of local herbal tea from Harbor Herbalist in Gig Harbor:  A digest tea, a floral tea called “Indulge;” a nighttime blend called “Dream;” a blend called “Strength;” a “Nursing Mama” tea; and a blend called “Glow.”

To add a little sweetness to your tea, add 21 Acres’ summer harvest honey produced by bees  from on our farm.  Our bees busily pollinated our organically grown produce all summer long,  giving this honey a distinctly seasonal taste. Pick up a jar soon as we have a limited supply.

The perfect accompaniment to comforting tea is a gluten free cookie.  We have delicious flavors such as chocolate, snickerdoodle and ginger. If you like a little bread and butter with warm tea, try Asako’s plum hazelnut bread. Perfect for sandwiches or to accompany a soup is our country herb loaf made with an assortment of fresh herbs from our farm.  Both breads would be delicious spread with a soft cheese sprinkled with fresh herbs.

If the fall weather and these fall flavors are inspiring, remember the 21 Acres Market is open from Wednesday through Saturday each week.  We look forward to seeing you.

-Rose Marie

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Happy Friday from the kitchen, Everyone!  It’s another beautiful Fall morning and the kitchen is abuzz with the sights, sounds and smells of today’s Market menu items being prepared.  Asako is busy as usual with making Apricot Sourdough, Orange Summer Squash Tarts (remember me talking about those bright, wonderful squashes a couple days ago?), and delightful cookies- a Farro Chocolate Chip and Einkorn and Grapeseed Flour Chocolate Chocolate Chip Cookie. The Grapeseed cookies are high in polyphenol which the doctors say you should drink a glass of red wine a day for.  If it’s too early for a glass of wine, grab a cookie to get your anti-oxidants! (more…)

We were pleased to recently host Sherri Wetherell from Foodista, Inc. Sherri is the developer of this hot blog that is receiving amazing traction nationally and is known for providing interesting, exciting, relevant and useful information related to food including news and events, details re food systems, food production, and many excellent recipes.  Our dedicated volunteer, Vicky Mc Donald, knew that Sherri lives here in the Northwest and extended an invitation to her to come tour 21 Acres.  Sherri is very busy, with a young child and has a demanding professional career related to the blog so it took a while to find a time when a visit could happen.  It was well worth the wait.  Sherri was delightful, knowledgeable and interested in learning anything and everything she could about 21 Acres.  She has just posted her blog about the visit here:  Needless to say, we’re quite happy about how well Sherri understands what is happening at 21 Acres.  Be sure to subscribe to the Foodista blog and perhaps you’ll see additional posts about 21 Acres in the future.

— Robin