Catering:

Midnight Kitchen

                                       http://www.cateringwhidbey.com/

Gordons On Blueberry Hill

360-331-7515

                                     Venues:

Jenne Farm

http://jennefarm.homestead.com/

Lodging:

Harbor Hideaway Vacation Rental

www.harborhideaway.com

Bay Breeze Inn

http://www.baybreezecottages.com/

                                                                     Photography:

John Crozier

                                                       http://www.crozierphotography.com/

Michael Stadler

http://www.stadlerstudio.com/index.html

"Thank you so much for helping to make our daughter's wedding day lovely. I was so pleased with the flowers. They were a lovely combination of colors and beautifully arranged.

Thank you, Luanne Williams"

"Thank you Lois and Stina! The flowers were more beautiful than I could have imagined. You guys are incredible!!! The wedding was an absolute success and the flowers brought it all together.

-Thanks again! Jess and Tom"

"Dear Lois, I am sitting here a week later, looking at the little bouquets you put in my jars for Becky & Sean's wedding-they are still beautiful, and could have not been more perfect. Becky loved every detail of her bridal bouquet. You have a very special talent, and I am so glad we were the recipient of that talent. Can't tell you thank you enough. Thank you, thank you.

-Sonia Kunz"

"Lois, We just wanted to thank you for doing such a wonderful job with the flowers for our wedding! Everything was just beautiful! The pumpkins were fabulous and everyone loved them. Thanks for coming through for us!

-The Donatelli's"

Welcome to Forget Me Not Farms Floral Design!

Getting married on Whidbey Island or in the Pacific Northwest? We offer wedding and event florist services on Whidbey Island and surrounding area, all with the personal and comfortable atmosphere of our family farm! We are able to create exactly what you envision for any event including birthdays, holiday parties, memorials, and prom or homecoming.

We specialize in making your wedding day beautiful and stress-free for you, while creating unique floral designs that reflect your personality and style. Whenever possible or requested we try to use our own farm-grown flowers (which are grown without harming the environment) and local flowers, but we can also get exotic and tropical or special order flowers year-round. Our floral design team, headed up by Lois Wenzek have a combined experience of over 12 years, and truly enjoy working with flowers. We have a commitment to excellence and detail. Call or email today for a free initial consultation! (Please see our wedding slideshow for a gallery of our design work)

Our farm is located on the south end of scenic Whidbey Island.  The Farm is 5 acres on which we produce strawberries, raspberries, marion berries, fruit, vegetables, flowers, and herbs.  We are committed to growing all of our crops naturally without the use of chemicals, herbicides, pesticides etc.  We also have three chicken coops where our "Girls" produce the best eggs around!  We process our own delicious berry syrups from our sun-ripened berries - this is available from November through March.  Our Farm shop is open year round and is self-serve.  We love to have visitors and especially kids who enjoy tossing bread to the chickens or grass to our three adorable sheep.  Our wedding and event site is located at the top of the Farm overlooking our growing fields, rose and peony hedge and beautiful gardens and arbors.

Over the years we have learned that farming is incredibly hard work, with every year bringing different challenges, crop failures, and weather issues.  Farming is much more than a 9-5 job!  All of this said, it is so rewarding to walk through rows upon rows of good healthy food, knowing that it will impact the health of our family and community.  We genuinely love what we do, and our desire for the future is that the Farm will continue being a place of peace and health for generations to come.

This recipe makes 2 meals – one to enjoy now and one to freeze for later.

Preheat oven to 350°F. Grease 2 baking dishes with cooking spray or butter. Arrange the 12 acorn squash halves, flesh side up, in the 2 baking pans.

Mix remaining ingredients, including water from the stewed tomatoes. Stuff squash. Cover loosely with foil. Bake 1 hour or until flesh of the squash is tender. Remove foil. Sprinkle 1 T. asiago cheese on each squash and bake until cheese is melted.

Extra squash may be cooled and tightly wrapped in foil, then placed in a freezer bag.

Batter:
1 1/3 c. flour
1 t. cinnamon
pinch of nutmeg
1/4 t. sea salt
1 t. baking soda
3/4 c. cider
1/2 c. olive oil
3/4 c. brown sugar
2 small eggs

Preheat oven to 375, and place 12 cupcake liners in a cupcake baking tray. In a food processor, combine neufchatel, powdered sugar, and cider - pulse till thoroughly blended, then put in refrigerator to chill. In a large mixing bowl, combine flour, spices, and baking soda. In a smaller bowl, whisk together cider, oil, sugar, and eggs until thoroughly blended. Add liquid to the flour mix and combine thoroughly - the batter will be a little runny. Divide the batter between 12 cupcake cups and bake for 25 minutes or until a toothpick comes out clean. Cool completely, then frost. Store in refrigerator.

(Anna Tulou)

Ingredients
for the crêpes
8 tablespoons (4 ounces) unsalted European-style butter
3 large eggs
1 cup (8 ounces) whole milk
4.7 ounces (about 1 sifted cup) Fine Pastry Flour
5 teaspoons sugar
½ teaspoon fine sea salt
1 ½ tablespoons dark rum
1 ½ tablespoons Cointreau or Grand Marnier

for cooking the crêpes:
3 tablespoons (1 ½ ounces) European-style unsalted butter

for dressing the crêpes
soft butter or Lemon Butter
granulated sugar

Directions
1. Brown the butter: Melt the butter in a small saucepan over low heat, stirring with a wooden spoon to scrape the browning milk solids back into the butter, until the butter is the color of a filbert in the shell and the kitchen smells miraculous, about 3 minutes. Pull the pan off the heat and set it aside to cool just slightly..

2. To make the crêpe batter in a food processor: Place the eggs in the work bowl and process to liquefy. Add the flour, sugar and salt and run the processor until the mixture is smooth, shiny and drips heavily from a spoon, pausing the machine once or twice to scrape down the sides of the bowl. With the processor running, pour the warm butter through the tube, pausing once to scrape down the sides of the bowl. As the machine continues to run, add the milk and liqueurs. Remove the lid, detach the bowl and pour the crêpe batter through a fine conical sieve set over a 4-quart glass measuring cup or a similarly-sized vessel with a pour spout. Cover and refrigerate at least 2 hours or up to 24.

3. To make the crêpe batter with a stand mixer: beat the eggs with the paddle attachment on medium speed until combined, about 20 seconds. Reduce the heat to low and stir in the flour, sugar and salt. Increase the heat to medium-high and continue to beat, scraping down the bowl from time to time, until the mixture is smooth, shiny and drips heavily from a spoon. Reduce the heat to low and add the warm butter in a slow steady stream, scraping down the sides of the bowl if necessary. With the mixer running, add the milk in 3 additions, scraping the sides of the bowl. Stir in the liqueurs. Pour the crêpe batter through a fine conical sieve set over a 4-quart glass measuring cup or a or a similarly-sized vessel with a pour spout. Cover and refrigerate at least 2 hours or up to 24.

4. Clarify the butter: Melt 3 tablespoons of butter in a small saucepan over low heat. Remove the pan from the heat, tilt it, and skim off the surface foam with a spoon. Discard the foam. Spoon the clear yellow butterfat into a bowl, leaving the watery milk solids in the pan behind. Discard the milk solids. Set the butter aside.

5. Cook the crêpes: Heat a well-seasoned 10-inch skillet, griddle or crêpe pan over medium-high heat for 5 minutes. Add half a teaspoon of clarified butter to the skillet—it should smoke—and polish the bottom with folded paper towels to glaze it with butter. Drop a teaspoon or so of batter onto the skillet to test the heat. If the heat is correct, the skillet will sizzle appreciatively and the bottom surface of crêpe will show lacy brown blisters when lifted with the edge of a spatula; if it is not, the bottom surface will be smooth, like a pancake. When the temperature is correct, pour about a third cup of batter across the upper half of the skillet, and begin tipping the pan back and forth to cover the bottom with a thin, even layer. The skillet should be hot enough to grip the batter as it travels across the pan and issue the sound of distant, but enthusiastic, applause. Turn the crêpe with a spatula. Make the crêpes one by one and serve them hot, lacy side up.

Makes 14 10-inch crêpes