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 future 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 have a quick chat with local farmers to find out 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.

How to Make It:

1. Char tomatillos, poblano, serrano, jalapeños, garlic, and onion on a grill or hot comal until blistered.

2. Add everything to a blender with cilantro, lime juice, salt, and a splash of water.

3. Blend until smooth (or leave a little texture).

4. Serve warm or chilled — smoky, bright, and good on everything.

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.

Get the full recipe from NYT Cooking here.

Stuffed Orangetti Squash

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

How to Make It:

1. Cut an orangetti squash in half and roast for 30–40 minutes, cut-side down.

2. When tender, scrape the squash into strands but leave them inside the shell.

3. Sauté seasoned meat with garlic, onion, bell pepper, jalapeño, corn, black beans, and tomatoes.

4. Mix the filling and spoon it back into the squash shells.

5. Top with cheese and bake for 15–20 minutes until melted and bubbly.

6. Garnish with cilantro and enjoy!

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.

How to Make It:

1. Halve or quarter fresh Brussels sprouts and toss with olive oil, salt, and pepper.

2. Roast at 425°F for 15 minutes until they start to caramelize.

3. While they roast, whisk together a quick glaze: honey, soy sauce (or tamari), minced garlic, and a squeeze of lemon.

4. Add salmon fillets to the sheet pan, brush generously with the glaze, and return to the oven.

5. Roast another 10–12 minutes, or until the salmon flakes easily and the Brussels sprouts are deeply browned.

6. Serve everything over warm rice and spoon extra glaze over the top.

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.

How to Make It:

1. Sauté a mix of wild foraged mushrooms with garlic, herbs, and a splash of wine until deeply browned.

2. Spread the mushroom mixture over a rolled-out sheet of puff pastry.

3. Add a layer of greens or caramelized onions if you’d like extra richness.

4. Roll the pastry into a log, seal the edges, and brush with egg wash.

5. Bake until the crust is golden and flaky.

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.

How to Make It:

1. Start with Trader Joe’s raw pizza dough and roll it out into a flat rectangle or circle.

2. Slice a mix of fresh veggies — scallions, green onions, garlic, squash, peppers, or anything seasonal from the Rooted farms.

3. Arrange the veggies on top of the dough like edible art.

4. Brush generously with olive oil and sprinkle with coarse salt.

5. Bake until golden and crisp on the bottom.

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.

How to Make It:

1. Cut a sugar pumpkin in half and scoop out the seeds.

2. Place cut-side down on a baking sheet and roast at 400°F for 40–50 minutes.

3. Scoop out the tender flesh and blend until smooth.

4. Refrigerate up to one week or freeze for later use.

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.