Monthly Archives: August 2017

Orcas ROCKS! A Brief Geological History

1Mt-Baker--WEBLooking out from one of the stunning viewpoints atop Orcas Island’s Turtleback Mountain or Mount Constitution, it’s easy to imagine that the evergreen archipelago spread out below you has existed as-is since time immemorial. Indeed, the rock you’re standing on may be more than 500 million years old!

Far from being permanent, however, Orcas is part of a dynamic system that has changed in remarkable ways within the blink of an eye—geologically speaking.

Turtleback Mountain, Orcas Island

Ancient oceanic rock on Turtleback Mountain – from Mexico!

For one thing, back when dinosaurs stomped around the landscape, Turtleback Mountain was at the bottom of the sea. And it was in Mexico. Yes, Orcas was once south of the border where Baja lies today! In fact, all of the San Juan Islands are still slowly sailing through the cool waters of the Salish Sea, moving northeast at about an inch-and-a-half a year.

An elephant-sized Giant Ground Sloth roamed our turf just 12,000 or so years ago

During the last ice age you could skate across Orcas Island, which was buried beneath a mile of ice. It was the advance and retreat of glaciers that ultimately shaped the dramatic setting you see today, smoothing and scarring the rocky highlands while excavating the deep channels that eventually filled with seawater and turned hilltops into islands.

Not too long ago, our island wasn’t even an island. Orcas was part of a larger land mass upon which very large—but now extinct—animals such as giant ground sloths, short-faced bears, mammoths, and herds of nine-foot-tall buffalo roamed.

A fascinating archeological discovery was made on the east side of Orcas in 2003. Though a dozen Orcas sites have unearthed remains of the extinct giant bison, Bison antiquus, bison bones found at the Ayer Pond in Olga were the first to show evidence of human butchering. The significance of this discovery is that it puts humans in the Salish Sea by 14,000 years ago — a thousand years earlier than previously believed.

I find all of this quite mind-blowing, and a good reminder of what a tiny blip of time we have on this beautiful earth. One of my favorite poems, Mary Oliver’s The Summer Day, asks so elegantly:

Tell me, what is it you plan to do with your one wild and precious life?

While I’m still trying to figure that out, I realize I’m actually already doing it: living a simple life on Orcas Island, with a genuine love for the world around me.


Sandi Friel at Sucia Island

Sandi Friel, Realtor and life-lover on Orcas Island

Dreaming of the simple life on Orcas Island? Contact me to help find your way home.

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Pizza Camp

Sharing life, love and lunch.

I love Pizza – Who Doesn’t!

By Teri Williams

 

 

 

 

Ok, so I don’t need to eat more carbs, and yes we have Hogstone Pizza in town. So why, you ask, do I crave to create the best ever pizza??? Last time I was in Darville’s Bookstore I found a book about pizza titled Pizza Camp by Joe Beddin. I love to read cookbooks, especially when they have humorous commentary and throw in common sense. After reading Joe’s recipe and constitution on how and what to use to make the best-ever pie I started planning and dreaming. So let the fun begin!

I have never had any luck with yeast. So the fact that Joe’s recipe for the dough does not include warm water and is put in the fridge for 24 hours gave me even more skepticism. However, I jumped in and made the first steps towards my crusty cheesy tomato dreams. Joe’s policy for making dough: “Turn your phone off and don’t speak, this is a time to listen, for new ideas, it’s not busy, be present. Making dough should be calming, meditative and a great time to think of new ideas about pizza and life.” I spent the time to enjoy the moment and think about what my garden would provide as toppings.

Book in hand, tools in place. This is the beginning, bring on the yeast.

Love it when your work looks like it does in the book!

After the dough was in a ball and had to rest for 30 minutes, I wandered through my garden and gave thanks for being here now on Orcas Island. Second round of kneading left the yeasty ball in the fridge for 24 hours. Until tomorrow …

Garlic drying in the sun. Going to learn to braid this summer!

Basil love

The sauce. I always thought you cooked up a batch of grandma’s secret tomato sauce and let it simmer for hours on the cooktop. No, Joe says they never cook the sauce in Naples. He recommends a nice fresh and bright tomato sauce, which comes with using the right tomatoes. So I read on. Joe uses Jersey Fresh crushed tomatoes in a can. A CAN!!! Ok, I can do this, FYI- I did go to Maple Rock Farm stand down the road and purchased fresh island grown tomatoes. Just in case. Continuing to read more from Pizza Camp, I learn the canned tomatoes, garlic and salt need to sit for a few hours in the fridge to meld flavors. I found canned tomatoes at Island Market from Italy – yes in a can.

Cheese will include fresh mozzarella and a hard cheese purchased at Roses Bakery. I think I will search for some local fresh goat cheese for the next time – Wendy Thomas, I’m headed out your way soon, girl.

Now what will I choose for toppings? Well I think a simple marguerita is a must. Just cheese and fresh basil – I can do this, and get a chance to go thank my garden once again for providing me with peace of mind and room for dreaming and creating good food. I wanted something a bit more for the second disc of saucy goodness, so I pulled some local pork out of the freezer. Pizza Camp shares many styles and types of toppings, one being Pizzeria Beddin’s Sausage – perfect!

Anticipation is a wonderful thing. I could not enjoy this pizza experience by myself so made a short last minute call to Cory, Monee and Eleanor to come to Gramma T’s back yard bbq pizza oven. I believe this can work with my cast-iron flat pan. Yes, why not. Too early in the game to order a wood fired pizza oven to be constructed in my patio (save these dreams for when I am making dough).

Ju DE VIE from tasting at Doe Bay Wine Company

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This was the hardest part and I have to say, I cheated and used my Grandma’s rolling pin. Need to do some recon on what is the trick to pushing, pulling and stretching the dough.

After Notes:

You need a pizza peel. I’ll save you the details on this, just believe me. And, do not grease your pan with olive oil. Avocado oil will stand the heat much better.

The two days of planning was a tasty success. I still love pizza and am already dreaming up the next PIZZA CAMP!

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Filed under Family Life, Gardening, Recipes, Uncategorized