We are so thrilled to be growing food and flowers for all of you, it brings us unbelievable amounts of joy! We're already looking forward to next season and in order to make it even better, we're having a fundraiser so we can buy a new greenhouse for 2020! Please join us for SaladFest 2019 on Saturday August 10th from 2-10pm here at Frisky Girl Farm, 9905 428th Ave SE, North Bend, WA 98045.
Here is a rundown of the event:
2-4pm: come early if you want to get your hands dirty and help out with some on farm tasks! 4pm: FARM TOUR 5pm: FARM TOUR 4-6pm: Bring potluck dishes to share, unlimited salad provided 6pm: Pizza oven will be roaring and ready to go. We'll provide the dough & farm toppings, bring cheese and whatever else you can think of to put on a wood fire pizza! 8pm: GRAND PRIZE RAFFLE ANNOUNCEMENT (a 2020 Frisky Girl Farm CSA share, $400 value) 8:05pm: Open mic/talent show/music. ***This is the moment our family friendly/kid friend portion of the evening comes to an end. Do what you feel and make good choices ♥
We'll also be making a bonfire once it starts to get dark. Camping available for those who want to stay. ***PLEASE NOTE we are an off grid farm. Think about this if you are camping. We have plenty of potable water but limited power/electrictiy). Doggos are welcome but must remain ON LEASH inside the fence. (Herbdog is exempt as she lives here and is trained not to walk in the vegetable beds). There is a 20 acre pasture behind the fenced area for off leash dog fun!
There is a $5-20 suggested donation and alcohol will be available by donation as well. Bring friends and family, all are welcome. Can't wait to see you there!
Here's a link to the facebook event: https://www.facebook.com/events/692462231206039/
Veggie of the Week: Fennel!
Fennel is another one of those things that we're so excited to grow now that we have more space. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens; it is wonderful alongside fish or chicken or tossed with pasta. Try it here in this recipe for
Creamy Broccolini and Fennel Slaw:
1/4 cup plus 2 tablespoons Greek yogurt3 tablespoons extra-virgin olive oil2 teaspoons stone-ground mustard2 teaspoons apple cider vinegar1/2 teaspoon honeyZest of one orange 2 tablespoons freshly squeezed orange juice3 tablespoons freshly squeezed lemon juice1 1/2 teaspoons Kosher saltFreshly ground black pepper2 bunches broccolini, chopped roughly 2 bulbs fennel (about 2 1/2 cups), cored, halved lengthwise and thinly sliced1/3 cup golden raisins, packed1/4 cup flat-leaf parsley, coarsely chopped2 tablespoons pine nuts, toasted
How to Make It
In a large bowl, combine the yogurt, olive oil, mustard, vinegar, honey, orange zest, orange juice, lemon juice, salt and black pepper. Whisk together until smooth and taste to adjust for seasonings. Add the broccolini, fennel slices, and raisins to the bowl and toss until evenly coated in the dressing. Sprinkle in the chopped parsley and pine nuts, transfer to plates, and serve.
Thanks for supporting your local farmers!
Ellen and Ashley