EVENT POSTPONED: Please stay tuned for the announcement of the new date.

Join us at the farm for a community meal that celebrates the seasonal shift between summer and fall! Our guest chef, Angela Gurney, is bringing us some of her favorite family recipes to cook this time of year. Angela will be sharing her love for growing and preparing food with members of the community as well as sharing her favorite ways of making cooking sustainable by reducing waste.

The meal will start with esquites, a roasted corn salad eaten as street food in Mexico and has pre-Hispanic origins. The main course is pozole with corn tortillas, a hearty soup made with tomatillo, chile pepper, and an assorted greens sauce. This is often served at holidays and during celebrations. For dessert, we round out with a food staple indigenous to North America – squash, candied with orange and spices. Warm, hearty, and comforting, candied squash is a harvest season dream! All courses will have vegan and gluten-free options. Please contact Maggie (maggierickman@tilthalliance.org) with any specific questions about the meal.

In addition to the meal, Angela will share her recipes and sustainability tips with us. Not one to let any part of her harvest go to waste, Angela will walk us through her favorite ways to make broth out of parts of ingredients that often end up in the compost pile. Please RSVP for this event below.

Event Agenda

• 4:45 Farm gates open 
• 5:15 Opening remarks 
• 5:25 Appetizer 
• 5:45 Main course 
• 6:15 Sustainability demonstration 
• 6:35 Dessert and mingling 

What to Expect 

• Following public health guidelines: masks are optional, and proof of vaccination is not required.
• We will have limited indoor space alongside outdoor, covered seating areas. Please dress for the weather. If you plan to explore the farm, please wear proper footwear.
• Everyone is welcome. Invite friends and family to share a meal with us by registering for yourselves and others! We ask that each person registers so we can prepare the correct amount of food.
• On-site parking is available, but we encourage visitors to walk, bike, or take public transit, when possible. There is a bike rack on site, and we are a short walk from 7 and 106 buses and the light rail station.

Volunteer 

These events are truly a community effort! We welcome support from food prep to set up/breakdown.

Please email Maggie Rickman, Community Kitchens Project Manager, if you have any special requests, questions about this meal or the Community Kitchens program in general.

This material is funded, in part, through a Public Participation Grant from the Washington State Department of Ecology. Ecology reviewed the content for grant consistency but does not necessarily endorse it.