Farm Friday feat. Joe Perez with Mark Lenard & Friends

Shades of Gray*

Gray exists between black and white, certainty and ambiguity, love and loss. Gray can also be a positive and creative blending of musicians when they play together. “Shades of Gray” will be a first-time collaboration between Joe Perez and Mark Lenard, and their friends Brian Pike (Drums & Washboard), Victor Lavergne (Saxophone), and Debbie Cantwell (Viola, Mandolin & Keys). Shades of Gray’s song selections will include soft rock, pop, folk, and country, spanning the 1970’s to more contemporary artists.

* Or it just means a couple of older guys with gray hair. 

Either way, it will be fun!

Each week, we'll have either an open mic, a solo musician, or a duo providing music. Bring a potluck dish, your own serving pieces (plates, utensils), and your favorite beverage. We'll contribute to the table via something from the field and our wood-fired oven. Invite your friends, family, and neighbors.

Parking is limited.

Each Wednesday, a small group of staff and volunteers will welcome folks to come "have a cup," enjoy a baked treat, sit on the porch, talk with a friend or make one, listen to the birds or the chatter of our Apprentices, walk around the track, or sit by the pond.

While donations are always enthusiastically welcomed, they are not required. Our intention is simple...come have a cup and connect. We'll brew up our "Field Notes" blend from Mukilteo Coffee, have a small selection of teas available, and share treats baked by our pastry chef/neighbor, Elizabeth Floyd.

Mark your calendars...share the invitation...bring a friend or come to meet a new one. Wednesdays, 10am-noon.

Farm Friday - Open Mic

Each week, we'll have either an open mic, a solo musician, or a duo providing music. Bring a potluck dish, your own serving pieces (plates, utensils), and your favorite beverage. We'll contribute to the table via something from the field and our wood-fired oven. Invite your friends, family, and neighbors.

Parking is limited.

Each Wednesday, a small group of staff and volunteers will welcome folks to come "have a cup," enjoy a baked treat, sit on the porch, talk with a friend or make one, listen to the birds or the chatter of our Apprentices, walk around the track, or sit by the pond.

While donations are always enthusiastically welcomed, they are not required. Our intention is simple...come have a cup and connect. We'll brew up our "Field Notes" blend from Mukilteo Coffee, have a small selection of teas available, and share treats baked by our pastry chef/neighbor, Elizabeth Floyd.

Mark your calendars...share the invitation...bring a friend or come to meet a new one. Wednesdays, 10am-noon.

Farm Friday feat. Swampy Lakes with Bruce Launer

Learn more about the band: Swampy Lakes

Swampy Lakes are a band of certifiably organic Whidbey Islanders. They play Groovin’ Americana - an eclectic mix of original and cover tunes from old timeand jug band to blues, rock and reggae. Regularly spotted at the Organic Farm School Open mics, they look forward to sharing an evening with you.

The lineup includes:

• Evan Callahan (Guitar, Mandolin and Vocals)

• Bruce Launer (Banjo, Washboard, Harmonica)

• Donald Singleton (Bass)

• Sage Callahan (Guitar and Vocals)

• Doug Ackerman (Here in Spirit but on vacation for this gig)

Each week, we'll have either an open mic, a solo musician, or a duo providing music. Bring a potluck dish, your own serving pieces (plates, utensils), and your favorite beverage. We'll contribute to the table via something from the field and our wood-fired oven. Invite your friends, family, and neighbors.

Parking is limited.

Farm Friday - Open Mic

Each week, we'll have either an open mic, a solo musician, or a duo providing music. Bring a potluck dish, your own serving pieces (plates, utensils), and your favorite beverage. We'll contribute to the table via something from the field and our wood-fired oven. Invite your friends, family, and neighbors.

Parking is limited.

There is so much going on in the world, certainly a lot of it is not healthy or based on community. OK. We each do what we can about that. But there is absolutely no reason to avoid celebrating what is beautiful, kind, and forward leaning at the same time.

So, on Friday, April 10, from 4-6, here's the plan.

Step One. Go HERE to order a hoodie, t-shirt, or ball cap with the Organic Farm School logo on it! Pre-order by March 15.

Step Two. Plan to come to the Farm on Friday, April 10 at 4pm. We'll distribute the shirts and caps.

Step Three. Meet our new Training/Farm Manager, Cindy Krepke. Although she has a strong history of farming in the Snoqualmie Valley, she has most recently been living and farming in southern Oregon. Come introduce yourself and hear about plans for the year!

Step Four. Meet our five Apprentices! We are so excited to have Carmela, Ryan, Brian, Grace, and Jonathan joining us for the year!

Step Five. Put on your new OFS gear and pose with us for a group photograph! It's going to be a dynamic year and we want to document how it all gets rolling!

Step Six. A mini-potluck, bring your own plates, serving pieces, an appetizer to share, and your favorite beverage. Rain or Shine, we'll all celebrate the beginning of a rambunctious season.

Step Seven. Do us a favor and RSVP? Let us know if you order some swag, and indicate that you're bringing something for the table. That just helps us plan for the rain/shine issue.

No matter how heavy the world is, collectively we have broad shoulders and so many reasons to CELEBRATE!

100 Years of Farming in the Maxwelton Valley
with Leland Long & Roy Hagglund

Please join us to learn about the people, places, animals and vegetables that played a role in bringing us to our current landscape.

Whether you are a history buff, a long-time or beginning farmer, an environmentalist interest in land use over time, a neighbor, or someone just hoping to hear a few interesting stories. we think you'll enjoy this very special evening. An RSVP is extremely helpful so we can appropriately set up the room for rambunctious conversations and deep listening.

Please RSVP here!

Whole Systems Kitchen

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

Fee / Price:

$90 plus tax per individual session.

Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.

Whole Systems Kitchen

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

Fee / Price:

$90 plus tax per individual session.

Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.

Whole Systems Kitchen

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

Fee / Price:

$90 plus tax per individual session.

Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.

Come join us for open-mic music and a community potluck! Bring a dish to share, and your favorite beverage.

Regenerative practices extend beyond the field, please help us keep Farm Friday sustainable by bringing your own reusable plates, cups, forks, etc.

To empower us to keep Farm Friday's going strong, we encourage a $20 donation but no one is turned away.

Please RSVP to Judy so we know how to plan.

Whole Systems Kitchen

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

Fee / Price:

$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.

Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.

Overnight lodging is available. Contact us for more information.

Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.

Come join us for open-mic music and a community potluck! Bring a dish to share, and your favorite beverage.

Regenerative practices extend beyond the field, please help us keep Farm Friday sustainable by bringing your own reusable plates, cups, forks, etc.

To empower us to keep Farm Friday's going strong, we encourage a $20 donation but no one is turned away.

Please RSVP to Judy so we know how to plan.

Whole Systems Kitchen

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

Fee / Price:

$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.

Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.

Overnight lodging is available. Contact us for more information.

Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.

Come join us for open-mic music and a community potluck! Bring a dish to share, and your favorite beverage.

Regenerative practices extend beyond the field, please help us keep Farm Friday sustainable by bringing your own reusable plates, cups, forks, etc.

To empower us to keep Farm Friday's going strong, we encourage a $20 donation but no one is turned away.

Please RSVP to Judy so we know how to plan.

The annual Farm Fashion Show is back for another season!

Learn more HERE!

Whole Systems Kitchen

NEW LOCATION: PICNIC SHELTER

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

Fee / Price:

$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.

Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.

Overnight lodging is available. Contact us for more information.

Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.

Sign up to spend some time with Maria of Lunar Crest Farm, learning about her adventures with raising chickens that produce eggs!

Please purchase a ticket below.

RSVP by emailing Judy.

Come join us for open-mic music and a community potluck! Bring a dish to share, and your favorite beverage.

Regenerative practices extend beyond the field, please help us keep Farm Friday sustainable by bringing your own reusable plates, cups, forks, etc.

To empower us to keep Farm Friday's going strong, we encourage a $20 donation but no one is turned away.

Please RSVP to Judy so we know how to plan.

This workshop has been postponed. If you are interested, please contact Judy.

Jeanne Dodds - is offering a three-part workshop series centering seasonal practice with natural pigment and dye sources. Each workshop will take place on or around a significant date in the seasonal cycle: at summer solstice, mid-summer, and autumn equinox.

Summer Solstice: Solar Dying and Resist At the height of the solar year, we’ll explore working with the sun to dye fabric by creating dye vats infused with flowers and other plant material to release pigments in response to light and heat. This low-impact process is well-suited to working with resists, because of the low temperature and gentle agitation involved. We’ll learn about and apply several resists to fabric and create swatches and patterned sections of resisted fabric with color from the solar dyes.

Workshops will be three hours long with some preparatory work (by Jeanne) required the day before and possibly a need for participants to pick up work after the workshops. Participants may be asked to bring some materials – for example, glass jars - to take materials home in for continued practice.

Whole Systems Kitchen

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

Fee / Price:

$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.

Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.

Overnight lodging is available. Contact us for more information.

Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.

Join us in the Kitchen Garden with Matt Giroux to talk about FARDENING...more than gardening, less than farming, all about growing things.

Please RSVP to Judy.

Many hands make light work!

Join Judy in one task or another at the Farm. Could be weeding, could be seeding, could be transplanting. Always something to do and you never know where the conversations will lead!

Please RSVP to Judy.

Come join us for open-mic music and a community potluck! Bring a dish to share, and your favorite beverage. To empower us to keep Farm Friday's going strong, we encourage a $20 donation but no one is turned away.

Please RSVP to Judy so we know how to plan.

Many hands make light work!

Join Judy in one task or another at the Farm. Could be weeding, could be seeding, could be transplanting. Always something to do and you never know where the conversations will lead!

Please RSVP to Judy.

Whole Systems Kitchen

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

Fee / Price:

$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.

Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.

Overnight lodging is available. Contact us for more information.

Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.

Growing Session

Join us out in the Kitchen Garden for a conversation about weed barriers; landscape fabric, mulch, cardboard, etc.

Join professional gardener, Matt Giroux, at the OFS for lively Q&A sessions as well as hands on learning and practice!

Please RSVP below. Donations encouraged.

Whole Systems Kitchen

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

Fee / Price

$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.

Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.

Overnight lodging is available. Contact us for more information.

Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.