Shallot

It’s how you go about it

Whidbey Island

On pause

Blanched collards with cilantro and Jaspée de Vendée squash

Two-kale salad with roasted turnips and acorn squash vinaigrette

Roasted golden carrots with ginger, lime and shallots

Garlic and tomato soup

Creamy celery soup

Creamy garden greens