Tossed Salads and Scrambled Eggs

Feast on the Farm at Full Circle Farm – Carnation, Washington

Posted on: Thursday 02 August 2012

Disclosure: I attended this event as a guest of Full Circle. This is not a sponsored post.

Sydney is a urban sprawl. Streets are at odd angles and arterial roads twist through suburbs. North, south, east and west, to drive from the geographical centre of the city to its boundaries would take at least an hour.

Seattle is more compact. Neighbourhoods cluster around the Puget Sound and Lake Washington, it is a short distance from houses and malls to fields and forests. The abrupt transition is bewildering and we ponder the scenery as we navigated to Carnation for Feast on the Farm.

In contrast to the soggy spring visit to Yarmuth Farm with The Calf & Kid where we cuddled kids and sampled goat cheese, we were at Full Circle Farm on a hot summer day.

Full Circle hosted the dinner with Stewardship Partners, Salmon-Safe, and Chef Ethan Stowell and his team cooking a family style meal.

Full Circle delivers ‘farm-fresh, locally-sourced organic and sustainably-grown’ produce to consumers. The mission of Stewardship Partners is to ‘restore and preserve the natural landscapes of Washington State’. Salmon-Safe certification ‘requires management practices that protect water quality and restore habitat’.

Groups sheltered under the umbrella and marquee for reprieve from the blazing sun. Hats, sunglasses and sturdy shoes were requisite attire.

We stepped and stumbled on a milk crate to board the tractor tour. We perched on hay bales covered by a blanket as we gently looped the acres.

Andrew Stout, founder of Full Circle, was our guide. The engine chugged along the dusty path as Andrew spoke about the growth of Full Circle and how the land is being rehabilitated.

Our shadows!

Lettuce and kale were neatly planted in rows.

A serene vista.

The many hues of clouds, mountains, trees and farm buildings.

Symmetrically ploughed fields.

We snacked on smoky discs of Via Tribunali wood fire pizzas.

On the left is David Burger, executive director of Stewardship Partners, and Andrew Stout is on the left. My favourite quote of the event was ‘we’re in the business of killing plants’. The crowd chortled and snorted.

A still reflection on the creek.

Sal, the leggy mascot of Salmon-Safe, greeted us.

A country kitchen.

Currant bushes marked the field where perpendicular tables were set.

Our view of the second table.

Mason jars decorated the length of the table, posies interspersed with leafy produce.

From one end to the other.

Effervescent and mild, Dry Soda quenched my thirst.

First was Salumi charcuterie. We nibbled politely on thin slices of cured meats and Castelvetrano olives as introductions were made. I had sprayed my limbs with insect repellent and apologised to our dining companions for reeking of citronella. We were seated with an interesting group of people, there was much laughter and engaging conversations on culture, food and literature.

A mound of shredded Tuscan kale was garnished with grated Parmigiano Reggiano and drizzled with anchovy dressing. This was one of three healthful salads served.

Chunks of roasted beets were topped with a dollop of house made ricotta. Pistachio kernels dotted the tender beets, it was an earthy combination of flavours.

Plump grains of farro were tossed with carrot and English peas. I had several spoonfuls of this toothsome salad.

Mediterranean mussels were roasted with guanciale, lemon and olive oil. The bivalves were aromatic and succulent.

In sunglasses, an apron and boat shoes, Chef Ethan Stowell generously donated two private dinners in Staple & Fancy‘s cellar room for auction to benefit Stewardship Partners.

Fennel and carrots were grilled, the former seasoned with bottarga and the latter with mint and orange.

This platter was double in size. The roasted king salmon were caught by Geoff Lebon of Halmia Fish. Portions of Salmon-Safe Draper Valley chicken were grilled with rosemary and garlic.

Dessert was a creamy panna cotta with mixed berries, slivered almonds and aged balsamic vinegar.

There was spirited bidding on auction items, and Mike McCready (guitar), Kim Virant (vocal) and Gary Westlake (bass) entertained us.

Each attendee was gifted a box of Full Circle produce which we happily carried home.

Carefully packed, the top layer was fennel, kale and lettuce.

On the bottom were apricots, cabbage, carrots, cherries, cucumber, onions and rockmelon.

Sincere thanks to Shirley and Full Circle for the opportunity to experience Feast on the Farm!

5 Responses to "Feast on the Farm at Full Circle Farm – Carnation, Washington"

What a gorgeous place to visit! I actually love cities that are compact as they seem easier to navigate around!🙂

Yes! I like the grid layout here in the US, much easier to navigate than the maze that is Sydney. And Feast on the Farm was spectacular!

[…] the day of the Feast on the Farm dinner, Shirley and I enjoyed a frybread lunch from Off the […]

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