our first annual Strawberry Festival

It was the perfect weather—the first sunshine, in fact, that we’d seen in a month of Saturdays!  June 12, 2010, dawned a beautiful day for the first annual Strawberry Festival at Front Porch Farm in Arden, Washington.   

The owner-gardeners were on hand giving personal tours of the greenhouses and gardens.  Demonstrating how the raised beds and drip tape set up worked, answering questions, and explaining how we grow your food.  The John Deere farm equipment was on display, almost as popular with the kids as the “bounce house”!

And then, when they’d looked their fill at the garden, guests enjoyed gourmet strawberry short cake from Lovitt Restaurant, served right next to the Front Porch strawberry patch.  There was also fresh squeezed lemonade served over ice.  And spinach salad topped with pickled rhubarb, strawberries, and goat cheese.

It tasted just like summer.

Thanks so much to those who joined  us.  We’re already making plans for next year!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In Bloom

It’s that time of year…

Starting seeds, transplanting starts…  It’s a busy time here at Front Porch Farm. 

We ate our first spinach salad the other day—with candied walnuts and raisins, it didn’t even need dressing.  And now, this weekend, we’re picking our first lettuce.  I can’t wait for some fresh salad.  Meanwhile, I’m enjoying my Asian salad with bok choy and chicken topped with sesame dressing.

Super & Simple Scalloped Potatoes

My mother-in-law has the most fabulous recipe for scalloped potatoes. It is rich and delicious yet the most simple of recipes to make!

1. Line greased pan with peeled, sliced raw potatoes (we slice them using the attachment to our Kitchen Aid to get nice thin slices).
2. Sprinkle salt and pepper over every few layers.
3. Pour whipping cream and milk over the potatoes.
4. Bake uncovered until it starts to brown, then cover with foil until all the potatoes are fork tender (several hours total cooking time).

Thanksgiving Squash Braid

My sister-in-law’s recipe is a favorite “special occasion” bread in our family…

2 1/2 t. yeast
2 T. warm water
1 c. cooked, pureed winter squash
1/3 c. warm milk
1/4 c. soft butter
1 egg
3 T. brown sugar
1 1/2 t. salt
3 1/2 c. flour

Glaze: 1 egg, 1 T. water, beaten

Dissolve yeast in water. Combine remaining ingredients, adding flour gradually to make soft dough. Knead, let rise until double. Divide dough into thirds. Roll each third into 18-inch rope. Place on greased baking sheet. Braid ropes together, pinch ends. Cover and let rise until nearly double. Combine glaze ingredients; brush over braid. Bake at 350 for 20 minutes or until golden.