One of the most magical parts of life at Rooted Northwest isn’t just the forest, the trails, or the quiet moments outside — it’s the food that grows around us.

Our village is surrounded by regenerative farmland cared for by independent farmers who are part of the community. Residents aren’t expected to farm or take on gardening projects — but they are able to enjoy the incredible benefits of living next to people who grow food with skill, passion, and care.

Whether you love cooking, enjoy supporting local growers, or simply want access to the freshest food possible, life here makes it effortless. You can take a short walk to the shared pantry and find whatever has been harvested that week — squash, tomatillos, greens, mushrooms, berries, herbs — produce that tastes noticeably better because it was grown right here on the land.

And our future neighbors have already been cooking with it.

We asked the community to share the dishes they’ve been making with farm-fresh and foraged ingredients from the land. These recipes aren’t assignments or expectations — they’re simply glimpses into what everyday meals can look like in a village where good food is a natural part of the landscape.

Below is a collection of those dishes, prepared by future neighbors and farmers who call Rooted NW home.

A Taste of What Our Community Is Cooking

Fire-Roasted Salsa Verde

from Midgarden Farm
Smoky, bright, and full of depth — a perfect snapshot of what fresh, land-grown tomatillos and peppers can do.

Sheet-Pan Coconut Curry with Red Kuri Squash & Tofu

(Was so delicious, we didn't catch a photo before it was gone!)

from Karen, featuring Red Kuri squash from Reconnecting Roots Farm
Creamy, cozy, and packed with seasonal flavor — this dish really lets the squash shine.

Stuffed Orangetti Squash

featuring Orangetti squash from Midgarden Farm
A hearty, naturally sweet, vegetable-forward meal that feels like fall in a bowl.

Honey-Glazed Salmon with Farm-Fresh Brussels Sprouts

from Midgarden Farm
Crispy caramelized sprouts paired with tender, honey-brushed salmon — simple, nourishing, and weeknight-friendly.

Wild Foraged Mushroom Wellington with Himalayan Blackberry Reduction

from Kim M., using foraged mushrooms and wild blackberries from the land
A show-stopping dish that celebrates the forest: earthy mushrooms wrapped in pastry with a glossy blackberry sauce.

Garden Focaccia with Seasonal Produce

from Kim M., topped with Rooted-grown scallions, garlic, squash, peppers, and green onions
A soft, savory bread that shifts with the seasons — topped with whatever the farmers harvested that week.

Homemade Pumpkin Purée

using pumpkins from Midgarden Farm
Simple, silky, and deeply flavorful — a building block for pies, soups, breads, or spooned straight from the pot.

Why This Matters: Food That Connects Us — Without Added Work

Living at Rooted NW means enjoying fresh, seasonal, intentionally grown food as part of everyday life — not as an obligation.

You can choose to cook with it.
You can choose to forage for it.
You can choose to support the farmers who grow it.

Or you can simply enjoy the abundance that surrounds the village without lifting a trowel.

It’s communal in spirit, not communal in responsibility — which is exactly what makes it so special.