Fainting Goat Farms

06/20/2026

Join us at South Whidbey Pride today! Here until 3 🐻 🍯 🌈

06/12/2026

Garlic scapes are here!

For about one week each year, our garlic plants send up these curly green flower stalks, and then they’re gone. Garlic scapes have a mild garlic flavor with a little sweetness and are one of the best parts of the early summer garden.

Not sure what to do with them? Try:
• Garlic scape pesto
• Chopped into a stir fry
• Grilled whole with olive oil and salt
• Mixed into scrambled eggs or omelets
• Added to roasted vegetables
• Blended into compound butter

Freshly harvested and available now at the farm stand, but only for a very short time. When they’re gone, you’ll have to wait until next year.

06/11/2026

Meet Sugar.

She looks like she’d rather fight the manager than speak to the manager.

Despite the permanent scowl and wildly judgmental expression, Sugar’s favorite pastime is following Butter the goat around like they’re attached by a very feathery leash.

We’re not saying they’re best friends, but if Butter goes somewhere, Sugar is usually three steps behind making sure nobody gets any funny ideas. 🐐🐔

06/10/2026

Thank YOU to our SILVER Sponsors ( #5) - Whidbey Island Honey, Wolfgang Nyland, and Whidbey Preservation Society

06/05/2026

A handful of today’s harvest is headed to Goldie’s and The Roost: fresh lovage and marjoram, cut just this morning here at Fainting Goat Farms.

Lovage is one of those herbs that deserves a lot more attention. Think celery’s flavorful cousin, with a bright, savory flavor that’s perfect in soups, stocks, potato dishes, and summer salads.

A special shoutout to Salty Acres Farm, who gifted me my very first lovage start five years ago. One little plant has turned into a perennial favorite that comes back bigger every year and keeps finding its way into our harvest baskets.

If you spot it on the menu or on the Food Hub, you’ll know it started right here on Whidbey Island.

06/02/2026

Weeding is feeding. Pulled a big pile of clover and dandelions from the pollinator garden this morning, and the chickens treated it like a five-star brunch. Best farm chore there is. 🌿🐔

05/26/2026

Our dinner - wild-caught salmon filet glazed with our , sesame, soy and our ginger and garlic, potatoes with our homemade goat cheese and topped with our chives, and pac choi with our nodding onions. Bon appetite the Whidbey way!

05/25/2026

The goats officially entered their “mentally in July” era this Memorial Day weekend and requested watermelon. 🍉☀️

Peanut, Butter, and Jelly wanted to like it… they really did. But after a few bites, the goat committee issued a formal statement: “We appreciate the effort, but summer has clearly not arrived yet.” The chickens conducted their own independent review and reached the same conclusion.

Apparently even the goats are committed to seasonal eating and know Pacific Northwest summer doesn’t arrive because of a calendar. We’ll try watermelon again in July.

05/23/2026

I pulled fresh clover from the flower beds, David built the goats a custom dining table, and now Peanut, Butter, and Jelly are out here acting like they have reservations for brunch. 🐐☘️🥗

05/08/2026