The Raven and the Spade is a Washington State Certified Organic farm, dedicated to enhancing and preserving the small-farming communities of Whidbey Island. We believe it is our duty to be stewards of the land, using only natural methods of insect control, crop rotation, and the love of our land to enrich the soil that provides us with a wide variety of mouthwatering fruits and vegetables. There is something deeply right about learning to eat with the flow of the seasons.
News and blog
Save the Date: Whidbey Open Studio Tour 2013 – August 24-25, with a Preview Invitational August 23rd.
The 2013 Whidbey Open Studio Tour will be an event to remember! We will be holding an Art-in-the-Garden Invitational Preview Show at the Raven and the Spade in Freeland, on August 23rd with a sit down dinner, auction and live entertainment. A limited number of tickets will be available on our website in June. The preview will be open to the public on the 24th and 25th and will have an item from each of the participants for your viewing. For an intimate view of our artists at work, we encourage you to take the self-guided tour, to see where the creative spirit begins. Maps will be available at the preview show, the Langley and Freeland Chambers of Commerce, the Visitor Center Kiosk in Clinton and at many local restaurants, wineries, frame shops, real estate offices, motels and inns throughout the south end.
Save the Date: Whidbey Open Studio Tour 2013 – August 24-25, with a Preview Invitational August 23rd.
The 2013 Whidbey Open Studio Tour will be an event to remember! We will be holding an Art-in-the-Garden Invitational Preview Show at the Raven and the Spade in Freeland, on August 23rd with a sit down dinner, auction and live entertainment. A limited number of tickets will be available on our website in June. The preview will be open to the public on the 24th and 25th and will have an item from each of the participants for your viewing. For an intimate view of our artists at work, we encourage you to take the self-guided tour, to see where the creative spirit begins. Maps will be available at the preview show, the Langley and Freeland Chambers of Commerce, the Visitor Center Kiosk in Clinton and at many local restaurants, wineries, frame shops, real estate offices, motels and inns throughout the south end.
How to store your bounty
of produce in creative ways!
* Greens-Remove any bands, twist ties, etc. Most greens must be kept in an air-tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge.
Hey Everybody! Come join us for dancing, food and fun July 7th for the first Barn dance of the year!
The fun starts at 7 PM for a potluck that always brings fabulous food. Dancing starts at 8 with reat dance music!
What is this compulsion some people have to grow and create gardens? For some in the world it is out of pure necessity – for others more privileged it is a passion. For these passionate people, I would argue that gardening and growing is also a necessity, albeit one of the soul. At least, this is the way I feel about it.
Part of the charm for me is the pure pleasure of creating something beautiful to look at. Whilst I love plants, the joy I really get is in their placement with other plants and the ‘view’ one gets when you stand back and admire a garden or garden bed as a whole.
In the past two days I took apart and redesigned the two entry beds of the garden. Changing, creating allowing yourself to explore and be excited about plants, planting and even weeding. I do love my garden/farm that feed us all in body and soul!
Hello from the farm,
As our Farm Share has wound to a close for the season this year I can say that we had a fun and productive summer. We had kinks to work out but we managed to work out most of them. In the garden we still have lots of vegetables and will coninue to have all through the winter. This weeks harvest included eggplants. So I thought I might share one of my favorite recipes for eggplants with you.
TUNA TONNATO WITH EGGPLANT SALAD served in wide mouth canning jars!
12 ounces of tuna drained
1 large anchovy fillet
1/4 cup mayonnaise
2 TBSP olive oil
2 tsp capers
2 tsp fresh lemon juice
3 cups roasted eggplant
2 heads garlic chopped
1/3 Cup chopped parsley
1 tsp lemon zest
1 tsp red wine vinegar
2 cups cherry tomatoes cut in half
1/3 cup chopped mint
2 cups croutons or toasted bread cubes
4 wide mouth pint jars
*Blend 1/4 cup tuna, anchovy, mayo, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce.
*pulse eggplant, garlic, parsley,lemon zest, vinegar, 1/2 tsp salt and 1/4 tsp pepper in a food processor until combined but not smooth.
*Toss tomatoes with mint, 1/4 tsp salt, and 1/4 tsp pepper.
*Divide eggplant mixture amoung jars and layer remaining tuna (broken into large chunks), tonnato sauce, croutons, and tomatoes (including the juices) on top. drizzle with a little extra olive oil. Serve at room temperature.
This recipe has gotten rave reviews every time I make it. Even if you don't like anchovy you will like it in this recipe I promise. Serving it in a jar just adds to the fun and allows you to see all the layers. Beautiful taste and beautiful to look at!!
I love canning tuna. With the help of Andy Hough I canned 300 pounds of tuna this summer! The taste of home canned tuna or home canned anything for that matter is well worth the effort. Try it sometime you will not want to go back to factory processed food.
Hello from the farm,
We are please to announce our first Art in The Garden show on August 28th and 29th. Jon-Paul Dowdell local artist blacksmith will be displaying his art along with other local artists. Artist reception will be on the 28th from 5 till 8 PM. Mark you calendars this will be fun, the art is fabulous and there will be food live music and great fun!
Hope to see you there,
Camille
Hello from the farm,
This weekend July 24th we are having our first Dinner on the Farm! We would love to see you. The evening will include an incredible 4 course meal with wine and chocolate, beautiful music and a local acting group will do some improve and dinner will be followed with more wine, coffee, fire breathing and fun.
On Saturday evening, July 24th at 6 PM, an al fresco Dinner, which bring brings the community together to explore the connection between the earth and the food on your plate, will be held at the Raven and the Spade. The guests will sit in long linen draped tables in the middle of the farm, sip local wines, and eat a four-course meal prepared by local food artisan Jess Dowdell. Food is the center of some of life's greatest joys. Please come join us and connect the passions of food, farm, and community!
Go to this link to get tickets :
http://www.brownpapertickets.com/event/118758
We hope to see you there,
Camille, Brad and Family
