Thank you to our countless donors, guests, volunteers, and sponsors for making this event such a resounding success! We were able to meet our fundraising goals because of your generosity and are now more well-positioned to continue to serve our mission through our Experience Farming Project, the Carnation Farmers Market, our monthly potluck talks and tours, our CRAFT Program, and our farm-positive policy work. Thank you to our wonderful community for your support!
Details about the event that we held on May 30th, 2015: We enjoyed a scrumptious dinner, fantastic local beverages, live music by Pat Brougham, and abundant auction fun at the beautiful Cascade Club on Redmond Ridge. We started with a glass or two of delicious Washington wine from Desert Wind Winery and appetizers while we browsed the silent auctions and visited with local farmers. We then savored a lovely dinner prepared by Chef Mark Bodinet of Copperleaf Restaurant (menu below). We bid on amazing experiences, art, and donated treasures in the live auction, and joined forces with table-mates to secure the top choice of delicacies in a fun dessert dash!
We raised the paddle for sustainable, local food production and raised over $32,000! SnoValley Tilth’s vision is of more farmers on more farmland, growing more sustainable food for our community. These funds go to supporting our Carnation Farmers Market, our Experience Farming Project, our monthly potluck talks and tours, our CRAFT program, and our farm-positive policy advocacy. Thank you for your generous contributions supporting our efforts to Re-Seed the Valley!
Keep an eye out for details for our Friends of the Fields 2016 Benefit Dinner and Auction next Spring! Date: May 21, 2016
Please consider supporting our generous sponsors upon your next opportunity:
2015 Menu for the Friends of the Fields Benefit Dinner and Auction
Chef Mark Bodinet of Copperleaf Restaurant
& Desert Wind Winery
Fines Herbs Gougers with White Truffle Chèvre
Crushed English Peas with White Anchovy & Basil
Foie Gras Mousseline with Brioche & Blueberry Jam
Sweet Harvest Farm Young Lettuce with Marinated Fennel, Toasted Almonds, Pickled Skagit Valley Strawberries
Herb Roasted King Salmon with Extra Virgin Olive Oil and Pommery Mustard
Spring Vegetable Jardinière: Early Summer Squash, New Crop Potatoes, Fresh Herbs
Anderson Ranch Lamb Shoulder with Grilled Yakima Asparagus, English Pea Cassoulet,
Caramelized Onions, Stewed Washington Cherries, Summer Savory