Radicchio from Genuine Skagit Cooking, photo by Charity Burggraaf
Photo: Charity Burggraaf
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Beauty & The Beast: Genuine Skagit Cooking with Radicchio and Celeriac

Country Living & Modern Homesteading Expo Cooking Class January 25th

Did you know that the Skagit Valley produces over 80 commercial crops? Even in winter, its mild, maritime climate supports year-round production. In celebration of the farm-raised flavors featured in the Skagit Valley’s newest cookbook, Genuine Skagit Cooking, instructor Blake Van Roekel will share Radicchio Caesar Salad and Roasted Celeriac Fries. Ingredients for this class include both fresh, locally grown winter vegetables from Boldly Grown Farm as well as value-add goods available all year. As a magenta starlet of winter crops, the crisp head of radicchio is the “beauty” that has quickly caught the eye of chefs and home cooks the past few years. But let’s not sidestep the often overlooked celeriac! Knobby and gnarly, this “beast” of a root vegetable reveals a sweet and creamy flesh well suited for an incredible array of fresh, baked, roasted and slow-cooked dishes. 

Join Genuine Skagit Valley director, Blake Van Roekel, as she takes you on a culinary journey where eating locally and seasonally is both fun and accessible. Having run a cooking school, taught cooking classes for over 15 years, and recently co-authored Genuine Skagit Cooking, she relishes the opportunity to step away from her desk and shine a spotlight on Skagit’s incredible farms and foods. Genuine Skagit Valley is a program to increase the recognition and visibility of Skagit Valley’s vibrant agricultural goods and community. Let’s toast to that!


Genuine Skagit Cooking features 45 recipes from the heart of the Skagit Valley. Now carried in bookstores nationwide, Genuine Skagit Cooking brings to life the region’s agricultural way of life, inviting both locals and others across the country into the kitchen to cook the Skagit way.


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