Author Archives: Teri Williams

You Know It’s Fall on Orcas When……

…the fog settles gently in Crow Valley.

Fall 2009 015

…the local oysters are even tastier because the water temperature is colder and they get “happy”.

…the pantry is in need of a Costco run and it’s much easier to book a last minute trip with the Washington State Ferry Reservation System.

Mt. Baker in the background welcomes all ferry commuters

…locals share the bounty of the farm with family and friends, and you are invited to old-fashioned cider pressing potlucks.

Family and friends learning about old fashion cider making

…you purchase your winter crab catch license to extend the enjoyment of fresh seafood for a few more weeks.


…the Farmer’s Market moves into the Oddfellow’s Hall, where the artisans and gardeners continue to offer local bounty and color. The Holiday Fair will soon fill these walls with bells and song.

…you admire showstopping sunrises and sunsets– what more can I say? They take your breath away!

…Fowler’s Pond turns into a golden reflection of wetland plants, surrounded by fall foliage on fire.



…Seahawk football fans come alive with blue and green. All throughout Eastsound, locals don their favorite 12th man T-shirts (and tutu!) and gather around the large screen at the Lower Tavern, where everyone knows your name.

Our very own Beth Holmes and her tutu-go hawks!!!

Our very own Beth Holmes and her tutu — go Hawks!!

…Viking team spirit comes alive on the side of the barn each year as incoming seniors display their artwork. Give us a call at 376-8374 if you want to attend a sports event. The Booster Club did an amazing job of fundraising and gave out annual passes to all the donors.

old orcas barn painted by incoming class

The old, swaybacked barn.

new hay barn painted by incoming seniors

The new hay barn painted by incoming seniors.

Fall is all about celebrating the end of a season and the beginning of a new one. And there is no better place than Orcas Island to spend time with friends and family and cozy up to the season. Happy Fall!









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Pickle Camp 2015

teri-williams-summer-cropBy Teri Williams

I look forward to pickle camp each year. Friends and family gather to share stories and the thrill of scrubbing cucumbers and peeling garlic.

"pickle pals" for life, Elsa and Teri

“Pickle pals” for life, Elsa and Teri

There are also plenty of laughs and good food enjoyed by all as we sit back at the end of the day and get that warm feeling about what we accomplished, and begin to start counting down the calendar days until Thanksgiving, when the first jar is popped open and pickle camp comes back to life, one jar at a time.


Fresh, ready-to-pack ingredients line the counter for packing jars.

Fresh, ready-to-pack ingredients line the counter for packing jars.

Elsa had the liquid measurements on her wrist likened to a quarterbacks play list. The assembly line behind her was moving fast.

Elsa had the liquid measurements on her wrist likened to a quarterbacks play list. The assembly line behind her was moving fast.




Place the following in the bottom of a quart canning jar:
1 head of dill
2 cloves of garlic
½ tsp mustard seed
1 red chili pod
¼ tsp turmeric
4 whole pepper corns

As jars are being filled, another garlic clove, red chili or a pinch more of dill can sneak into the jar, making the recipe really just a guide line.

For 7 jars, in a sauce pan heat:
6 cups vinegar
7-1/2 cups water
1 cup kosher salt
3/8 cup sugar

Place cucumbers in jar standing on end, pack tightly. Fill jar with vinegar liquid mix, place canning lid on top and screw lid on tight. Place into a water bath canner (water should cover top of the jar) and bring to a rolling boil. Process for 15 minutes. Do not open until Thanksgiving.

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Green Goddess

teri_cropI have no patience for waiting on the greens in the garden to mature, so with a little help from my local farmer John at Maple Rock Farm, I learned to create and use some of the bounty early.

I have never been good at following recipes and measuring. Everything is done by eyeballing, more liquid or greens can be added to get consistency desired.

Parsley- Walnut Pesto

IMG_0583Fill your blender with 2 cups of chopped parsley, 1 cup chopped walnuts, 3-5 cloves of garlic.

Pour in ½ cup of good olive oil (I used Olivar De La Luna organic extra virgin). Begin blending, add more olive oil as the paste begins to pureé. You do not want it so thick you cannot get it out of the blender, but it should not be too runny.

Use a spoon and scoop into ice cube tray and freeze.IMG_0584

Once cubes are frozen solid, place the tray in a pan of hot water for a few minutes to loosen cubes of pesto, then place them on a cookie sheet to freeze hard again, then store in a container in the freezer.

When you want pesto, place a cube (or several) in a bowl and thaw to room temperature. Add hot or cold pasta and mix.

Grate parmesan cheese over pasta and mix. Do not add cheese before freezing, (it will turn into globs when heated).

Green Garlic Paste

IMG_0743Early summer-late spring, cut the garlic scape off of last year’s garlic you planted in the fall. These can be chopped and put into dressings, sauces and salads, but I like to make a garlic paste that is versatile and keeps in the refrigerator for several weeks.

Fill blender half full of chopped garlic scapes, add ¼ cup of good olive oil and begin blending. You will add more olive oil as the combo begins to blend into a chunky paste.


IMG_0748This paste does not get smooth but will have texture.

Add more oil, or scapes, until you get a consistency of soft paste (if it is too thick you will not get out of the blender). Place green garlic paste in a mason jar with lid and keep in the refrigerator.

I use this as a rub on chicken; add to tomato paste-balsamic vinegar-olive oil as a marinade for beef; add to good olive oil-balsamic vinegar and salt/pepper as a salad dressing; stir into pasta; add to any dish you would add garlic to.


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There’s No Place Like Home

I have been dreaming all winter long of sailing off into the sunset down south in Bahamian waters. Good friends, clear-warm water and a life style to relax in and warm my soul. However, to my surprise, I found myself feeling empty. I could not put my finger on it until I was on the ferry returning to Orcas and rounded the corner at Shaw Island; the Orcas ferry landing came into sight. I missed my island life!

I’ve always had a “welcome home” feeling when getting back on island from a short trip to the mainland, but this trip took me away for three weeks. Returning, I found myself deep in amazement of life right here on this island. Life gets too busy. I had not taken the time to slow down, look around and be thankful. I had been taking my island life for granted, and in fact, had some angst about life not fulfilling my every desire. It was always right in front of me………. If I had just slowed down to look around and see how my life was filled with treasure. I did not have to sail so far away to find what was in my own back yard. Growing my own fresh food, the land around me filled with nature and family memories, work and friendships that challenge and fulfill my soul. I am so glad to be back home and will never again go looking outside my own backyard searching for my heart’s smile. Enjoy today, Teri

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Birdfest on Orcas

teri_cropBy Teri Williams

Spring is my favorite time of the year for so many reasons.

I’m back in my garden, seeds are sprouting, flowers are blooming, and birds are nesting and singing.

From hummingbirds zipping around my garden to eagles nesting across the valley, we have a huge variety of birds to appreciate.


Get your birding book out and enjoy learning about these little chirpers! This photo was found Googling birds in the San Juan Islands.

And Orcas celebrates our feathered friends with a little help from the Orcas Island Chamber of Commerce, which hosts the annual Birdfest, a celebration of birds! This year, the Orcas Island Birdfest runs for four days: Thursday, April 30 through Sunday, May 2.


Sharp Shined Hawk


The schedule is packed with bird walks and nature tours, workshops, a fine art exhibition and scientific symposium, all focusing on the wonder of birds and grassroots solutions for maintaining healthy populations.

Even if you are not a “birder,” this is an unforgettable experience showcasing the natural splendor of the San Juan Islands.


Hooded Mergansers at Otter’s Pond, ready to have ducklings in a month.

Grab your binoculars, pack your Birding in the San Juan Islands by Mark G. Lewis, put your hiking boots on and get ready for some local color and sound.

Wood peckers are easy to spot

Pileated woodpeckers are easy to spot.

Visit for a list of birds you can see on Orcas Island.

For information about the 2015 Birdfest and a complete calendar of events, visit

Happy Birding!




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Just a Simple Farm Girl

teri_cropBy Teri Williams

Sometimes I stray too far from the barn, but a day at Coffelt Farm Stand brings me right back to what really is important, family, farming and friendships.


Local berries make a sweet colorful gift and reminds me of kitchen time with grandma

Local berries make a sweet colorful gift and reminds me of kitchen time with grandma.

My grandparents had a dairy farm complete with chickens, horses and bottle fed calves. Grandma’s garden filled canning jars and the cellar was filled with pears, apples and plums from the orchard. These are fond memories deep in my soul. I spent many summers picking berries with grandma, never wanting to eat any so my bucket would be as full as hers. Jams and pies were  yummy results. I still remember when grandma left the pie making to me for a family gathering. Her shared crust secrets and faith in me still show in my pies today.

Grandma T's garden shares ready to eat sweet peas and the promise of greens for a meal

Grandma T’s garden shares ready to eat sweet peas and the promise of greens for a meal.

Wanting to get out of the city, I moved to Orcas Island 27 years ago with 3 sons and a desire to find my roots again. The boys are grown and raising their own families now.  It is my garden and orchard they will remember in their hearts and souls, as well as the many trips to local Orcas Island farms.

In my garden, each year I look forward to planting new things, talking to other farmers about their favorite seeds and sharing tricks to invite worms to feed the soil.  I have starts from Sid Coffelt, plum trees from my great grandma’s orchard, tomatoes from John Cadden, garlic from Mary Ann Sircely, raspberry bushes from my mom, Arlene Carlson and blueberry shrubs from Faith Deeds garden. There is much heart and soul in my garden and I dance with joy thinking about the harvest with my grand kids!!!

Brand new lambs and a proud mom

Brand new lambs and a proud mom.

The Coffelt Farm, located in Crow Valley, Orcas Island, gives tours to school children in the spring time when new born run the barn yard. This spring the farm welcomed several new piglets, lambs and a couple of calves.

Orcas Island School children enjoy a day on the farm learning about all the animals and what it means to be a farmer

Orcas Island School children enjoy a day on the farm learning about all the animals and what it means to be a farmer.

This farm girl says get busy, visit a farm, offer some volunteer time in a garden, share an afternoon canning the harvest, spend time with your grandma, bring a friend and create a memory to nourish the soul.

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Winter Football On Orcas

Kelly Koral, our Land Use Consultant, Property Manager and #12 FAN

Kelly Koral, our newest #12 FAN

By Kelly Koral

Winters can be long and gray but as Sandi Friel posted a bit ago, we get our sunshine as well. I truly enjoy all seasons here but winter is near and dear to me. That’s when I can work on my quilts without feeling guilty about yard work. I can spend hours in the kitchen cooking comfort food without overheating the house. And best of all……. FOOTBALL!!

I told WH (that’s Wonderful Husband) just the other day that I will actually be a bit  sad to see warmer, sunnier weather come along because it will mean football is over for another season.

This year not only on Orcas but the entire Northwest is absolutely besotted with the Seahawks. Everywhere you go on island the green and blue is flying. Windows are painted, flags are waving and almost every email is signed with “Go Hawks!”

This year not only on Orcas but the entire Northwest is absolutely besotted with the Seahawks. Everywhere you go on island the green and blue is flying. Windows are painted, flags are waving and almost every email is signed with “Go Hawks!”

In our small community we always gather around each other for hard times and bad times.It is absolutely wonderful to come together for something that is so fun and exciting.


Kelly Koral and friends in Eastsound getting ready for the BIG game !!!!

Kelly Koral and friends in Eastsound getting ready for the BIG GAME !!!!This year not only on Orcas but the entire Northwest is absolutely besotted with the Seahawks. Everywhere you go on island the green and blue is flying. Windows are painted, flags are waving and almost every email is signed with “Go Hawks!”


Ada Sandwith, wearing her new, Teri-Williams-made Seahawks tutu!

Ada Sandwith, wearing her new, Teri-Williams-made Seahawks tutu!

Local color from "locals" on Orcas Island

Local color from “locals” on Orcas Island

Good food, game day fun and plenty of cold beer to cheer on the Seahawks!

Good food, game day fun and plenty of cold beer to cheer on the Seahawks!


Today all the channels are a buzz with football lore, old players telling stories, sharing memories, reliving that last winning play, checking out uniforms, trash talking the other team, mouth watering for those wings, looking for your old ball in the closet, setting out your blue and green tutu to make a fashion statement, face paint, calling all your rowdy friends……. and that is just what is happening in my living room! Game On!!!! Gotta go :)



Check out T Williams Realty Facebook page for all the before, during and after game stories and pictures.











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Christmas Gift Aboard the Blue Pearl

Teri Williams, T WIlliams RealtyBy Teri Williams

Headed to Friday Harbor on Christmas Day.

Heading to Friday Harbor on Christmas Day.

Every other year Jay and I find it’s just the two of us on Christmas morning. We actually look forward to these holidays as much as the full-on grandma-and-pa celebrations with all the trimmings and train set running under the tree. This was our year and the Blue Pearl called for us to pull her away from the dock and breath the fresh salty air. Loaded down with a baked Coffelt ham, fixings for Debbie Woodruff’s garlic potatoes, my garden spaghetti squash, long johns and earmuffs, we pulled away from the dock at 3:00 on Christmas Day. Little did we know it would be a cruise to remember.

one sailboat

We see only one other sailboat on the way, plus four powerboats.

A half-hour under way it dawned on me – we are going to lose daylight! Probably a good time to ask Jay what is on his mind for the night. We usually tie up to a dock this time of the year as it’s warmer, you sleep better and wake up where you left her the night before. Windless, blue sky scattered with white clouds and sun on our face, we arrive at the Port of Friday Harbor at 4:08. Not bad, very calm, saw four powerboats and one sailor.

On the foggy, cold morning after Christmas, the Blue Pearl heads north to Roche Harbor. No wind again (Jay says we really have a power boat). No sign of another adventurous sailor, we cross paths with Washington State Ferry headed to Vancouver and the Pintail barge.

crabs in crab pot

We bring up 16 crabs in our pot, three keepers.

Arriving into Roche Harbor at 2:44, we dropped two crab pots and cruised the harbor (Laurie and Eric say it should only take 30 minutes and fresh chicken). Half an hour later we had 16 crabs in one pot, three keepers. Tie to dock at 4:11. Ready for warmth and a hot toddy.

festive lights in Roche Harbor

Festive lights decorate the dock in Roche Harbor.

Crab on ice, we head to Roche restaurant, all lit with festive lights and music of the season. It really does feel like Christmas!

A lazy morning turns into a “get your butt in gear, we need to go with the currents and get back to Orcas!” It was very windy with dark clouds as we motored through Spieden Channel. Nobody was out except the Coast Guard and a few fisherman. Throughout the trip, I kept saying to Jay, “wouldn’t it be a wonderful gift to see whales?”

Just then, off the north end of Jones we see what looks to be a porpoise, but turns out to be a mother and baby whale swimming. A few air blows of spray in the air and our hearts were racing. I run to get my iPhone and push the video button. No matter how many times or how many of these beautiful mammals you see it is always very exciting and memorable. So much so, you better memorize it in your soul because if you are like me, all you get on the video is sky and your feet with a lot of vocals that sound like “oh wow, oh wow, oh wow!” We must have been one of the first to see the new baby orca, Calf J50. We followed for a bit, but they were headed north and we would have had to buck the current, so turn around we did.

new baby orca

We must have been among the first to see the new orca calf.
(From Yahoo News, photo by Ken Balcomb, Center for Whale Research)

It was a memorable Christmas indeed and a successful sailing on the Blue Pearl…. ahh, I mean motoring. No matter, the saying goes, there is nothing better than messing around on a boat, especially when you do it on Christmas, eating crab, dodging ferries and being one with the whales.

Want to learn more about the new baby whale? Here are two articles you might enjoy:

Orcas Issues: Hey Girl, Who’s Yo Mama?
Yahoo News: Newborn killer whale a good sign for imperiled pod



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So Very Thankful

Teri Williams, T WIlliams RealtyBy Teri Williams

I started to write about how thankful I am for my island community, Orcas farmers, my work, friendships old and new, family, the summer of 2014, grandchildren, my cat’s unconditional love and my health.

But, that is not what I am going to share with you.

Through this exercise, I realized I would not have my life without my husband’s never-ending support. He came home from work to young step sons and sat at the dinner table and passed out love and shared his strengths, resulting in grown loving sons who look up to him and pass along to their children what they learned from this man.

Teri Williams and jay Fowler

Just yesterday, Jay was in the office helping us put a new coat of paint on the walls. This man does not quit!

I wake up each morning to coffee, the garbage taken out and a little note telling me how he will think of me and can’t wait to come home, even though he may take the brunt of the day from me when he returns. The support from this man I have never known anywhere else in my life and I would not have all the things in my life I am grateful for without it.

Thank you, Jay Fowler, for everything, and cheers to another Thanksgiving together!

Happy Thanksgiving to all, and I hope you are able to get together with loved ones and friends on this day of thanks. Why not warm your hearts with the warmth of home cooking, and gather around a pot of hot soup — I offer one of my favorites: Cheddar-Ale Soup.

Happy Thanksgiving everyone!


Cheddar-Ale Soup

4 thick cut Coffelt Farm bacon slices, cut into narrow strips
2 tbsp. olive oil
2 tbsp. unsalted butter
1 large yellow onion, diced
3 carrots, chopped
3 celery stalks, chopped
3 garlic cloves, minced
1/3 cup flour
1 cup pale ale
1 tbsp Worcestershire sauce
2 cups each, whole milk and vegetable broth
1-¼ lb. sharp cheddar cheese, shredded
Salt to taste

In a 4-5 quart soup pot over medium-high heat, cook bacon until crisp. Drain bacon on paper towel, save for garnish. Reduce heat to medium; add olive oil and butter, melt. Add onion, carrot and celery; cover and cook for 20 minutes. Add garlic; cook for 1 minute. Add flour; cook, stirring occasionally, 3-4 minutes. Add ale; cook stirring constantly 2-3 minutes. Add Worcestershire, milk and broth; bring to a simmer. Reduce heat and simmer for 10-12 minutes. Puree in food processor until smooth. Set over low-medium heat. Add cheese gradually, stirring constantly. Do not boil, watch for scorching. Season with salt to taste. Top with bacon.

Serve with toasted baguette slices. Can be made ahead of time. Re-heat slowly, using a whip to smooth out lumps.


Filed under Community, Recipes

oh…… what to do with those luscious, juicy, colorful tasty tomatoes.

Here are 4 easy recipes to preserve your summer harvest.Toms

No Cook Sunshine Tomato Sauce- Clean Eating September 2014-Give several summer ripe tomatoes a light rinse. Chop

Easy Sunshine Tomatoes Sauce

Easy Sunshine Tomatoes Sauce

coarsely and dump into a large jar. Mash a few garlic cloves (I like a lot of garlic) add to jar. Add 1 cup of olive oil and a dash of balsamic vinegar. If you don’t have vinegar, use lemon or lime juice. The better the quality, the better the flavor on both oil and vinegar. Add sea salt and ground pepper to taste. If you have fresh basil, oregano, rosemary or thyme, tie up in bunch and toss in too. Put the lid on; shake the jar to mix contents, set in the sun or hot sunny window. Let sit to soak up the heat of the sun for 4 hours (can do longer time, do not recommend shorter time). Pull herbs out. Serve with crusty bread or use as a light raw sauce for pasta. I blended my jar contents and warmed in a cast iron skillet, spoon over ravioli, top with shaved parmesan cheese. You can freeze or keep in refrigerator for up to 1 week.

Homemade Tomato Paste- Maple Rock’s Farmer John-Take your split and over ripe toms and cook them down in a pot to the point that you can macerate them with a potato masher or even a stick blender if you have one.  After mashing them, run them through a food mill to remove the skin and seeds (I skipped this step). At this point you have a watered down sauce (sometimes I’ll drain off some of that liquid prior to mashing). Transfer the sauce in the pot onto the biggest sheet pans (I used cake pans) that will fit in your oven and cook it down for one hour at 350 then take it down to 250 for another two- three hours.  Stir occasionally and add some nice olive oil and salt to taste.  We like to make as big of a batch of this as we can and freeze it in pint jars not quite filled to the top.  Keep one in the fridge all the time to add to just about anything you can think of.

Salsa- Years of Adding and Subtracting in Teri’s Kitchen and Ball Blue Book

Add chips and tequila!!!!

Add chips and tequila!!!!

10 cups chopped tomatoes (I include skin and seeds, can remove if desired) about 6 lbs.

5 cups chopped green bell pepper, seeded. About 2 lbs.

5 cups chopped onion (you choose type, I use Walla Walla) about 2 lbs.

2.5 cups chopped, seeded hot peppers. (I usually use a variety based on what my farmer is growing. Include some seeds for more heat). For deeper flavor, roast peppers first, then remove skins. About 1-2 lbs. Be sure to wear gloves

2 garlic heads. (can vary dependent on your taste, however, too little is not good).

1 tblsp hot sauce

2 tblsp dried red pepper

1-2 tblsp crushed cumin

1 ¼ cup cider vinegar

Salt to taste

Big hand full of chopped cilantro

Chopped and combine all ingredients (EXCEPT CILANTRO). Place in large saucepan. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. Add cilantro. Ladle hot salsa in prepared jars, leaving ½” headroom. Cover with seal/screw top. Process 20 minutes in a boiling water bath.

Dried Tomatoes- Easy-This is great use of blemished or split tomatoes. I usually use this method after I have done all of the

Better than sun dried tomatoes and can done any time of the year!

Can be done any time of the year!

above and am tired or ran out of jar space in the pantry. Clean tomatoes, cut stem and blemish/bad areas away. Slice the tomatoes about 1/8” thick. This is a guideline. Too thin, they come out crispy, too thick, they come out chewing and are more likely to mold in the jar. Coat the trays with a non stick spray or rub with olive oil to keep slices from sticking to the tray. Place slices on tray, leaving room around the slices so they have air circulation around all sides. Set dryer on 135 degrees for 5 hours. The timing can vary, checking every two hours until dried to your preference (close to potato chip crisp). Turn off the dryer and let tomatoes cool completely. Store in an airtight jar. Great to eat as is, or add to quiche, soups or sauces for a strong tomato flavor that will delight your taste buds.

Enjoy preserving, eating, sharing and pairing all of the above- teri

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