Tag Archives: crab

Spring Bloom 2018 – Farm to Table at Morningstar Farm

Teri Williams, T WIlliams RealtyBy Teri Williams

This event was island born! It was about community. It was about family. It was about local food and farmers. It was about wine and connecting. 

Here is an email I received from Kika Westoff, event coordinator, describing the unique details of the experience:

We’re all getting super excited for our upcoming farm dinner on Orcas! Nate and I were up on the island this past weekend tasting wine with Stephanie and Cole Sisson, meeting with farmers and fishermen who will be providing all the food for the meal and taking final measurements of the beautiful barn with Steve and Mimi who own Morning Star Farm.

Needless to say, Orcas is magical and we’re beyond excited to share this experience with you all!

An additional bonus is that Cole and Stephanie (Doe Bay Wine Co.) were able to connect with seven Chilean winemakers who will attend the event and showcase their wines. The group is visiting the U.S. as part of a tour with their importer, and will serendipitously be in the San Juan’s after stops in New York and San Francisco. Many of these wines have never been sold in the states, so this will be quite the introduction!

Again, we are SO very excited to share this unique dinner with you all and thank you in advance for making your way to the Island!

And, here is the email blast from Doe Wine Company (Let me just say I was sooooo honored and excited to get 2 tickets for the event!):

Farm to Farm Table dinner featuring Orcas Native Chef Nate Simmons and Chilean Winemakers at Morningstar Farm, Saturday, June 16th – The winemakers are visiting the San Juan Islands as part of a US tour to introduce their wines. These wines are brand new to the US market, many are not even available for sale yet. Chef Nate Simmons went to school on Orcas, ran the kitchens of renowned Seattle restaurants Serafina & Cicchetti and now helps develop and manager the culinary program for Facebook. His events are legendary and always sell out quickly. $135 per person and 30 of the 40 seats for this event were pre-sold to his list.  Only 10 seats remaining. RSVP to reserve your seat.

This was also about island raised generations coming back to Orcas to showcase and share what they have learned in the world. Both Cole Sisson and Nate Simmons went to school and grew up on Orcas. Nate’s dad, Eric Simmons (good to see ya again!) was the Spanish teacher for Orcas Island High School. The barn was located on Mimi and Steve’s Morningstar Farm where they have raised a family and mentored many interns of farming.

The dinner was so tasty and engaging … this is the only picture I took of the food.

The fresh menu was simple and tempting:

SEA – Dungeness crab, manila clams, seaweed, salmon skin and nori puff. The appetizers displayed on a wood tray at our table built anticipation around the menu and the wine pairings. I sipped a Jose’-Ignacio Sauvignon Blanc 2015.

GARDEN – coal roasted baby root vegetables, local mushrooms, raw milk ricotta & whey. Baby greens, peas, peavines & hen yolk, sourdough bread, farm butter with $ sea salt. A juicy Jose’-Ignacio Maturana: Camermenere 2014 was poured.

LAND – Buried lamb leg and lamb jus, smoked baby carrots, radish, honey and spruce, new potatoes, butter, herbs and garlic. Enjoyed a  Jose’-Ignacio Maturana: Cabernet/Syrah 2013.

There were SWEETS served of raw milk panna cotta and strawberries, fresh chocolate cookies. We were so full by this time we had to take a pass on the last course. However, we did go down to the lower level of the barn where all the magic was happening with the food, thanked our food crew, caught a glimpse of the plating of the delicate dessert and wondered what the pairing would be for the finale.

I made many new friends from Orcas, Seattle and Chile and renewed connections with old (and younger) Orcas friends. 

I definitely came home full.

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Filed under Community, Family Life, Gardening, Recipes, Uncategorized

You Know It’s Fall on Orcas When……

…the fog settles gently in Crow Valley.

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…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.

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…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.

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…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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A Recipe for Island Business Success

By Teri Williams

Start with a dream, an independent spirit, creative thinking and a big helping of plain, old-fashioned hard work. You, too, can build an island business that sparks commerce and creates our own jobs.

We do not give up easily. We keep at it, talking to the “old timers” and running ideas past our buddies. Don’t get me wrong, we need jobs here on Orcas and many have left searching for work. The lack of work here is a first in the 24 years I have lived on Orcas, and it feels heavy in my heart.

I want to share a few stories about those who stayed.

Teri-Williams-and-friends-at-Buck-Bay-Shellfish-FarmBuck Bay Shellfish Farm

If you want some good seafood and ambiance, head to Buck Bay. I went out on sunny day in August. Toni was hard at work overseeing the vegetables out of the large garden, counting live crab and making sure her sidekick, Mark, had the kings on ice. Toni already had the wine chilled, crab on ice and the BBQ ready for the fish. We sat and enjoyed the food, laughed about old times (she was the building inspector on Orcas) and enjoyed a seafood feast I will never forget.

clams and oysters at Buck Bay Shellfish FarmAt Buck Bay, you can purchase live or cooked crab, oysters and clams as well as king or sockeye. Mark and Toni have worked really hard to make something out of the legacy Mark’s grandparents started in Buck Bay back in the day. They sell to locals and tourists who are lucky enough to head to Olga, and they also sell to many of the local restaurants who pride themselves on serving fresh, local ingredients.

Island Hoppin Brewery

Entrepreneurs of Island Hoppin BreweryBrewing beer is not just for mainlanders. These three young entrepreneurs had a passion and a dream and made it happen. They encountered many bumps along the way, such as finding out there is much more to brewing beer when you make it more than a hobby, finding a designation that allows manufacturing and finding a location that is convenient for beer lovers to come and check out the operation while they test the brew in the tasting room.

Island Hoppin BeerThe landlord has offered favorable terms and has accompanied the group to the annual Oktoberfest on San Juan Island, where Island Hoppin Brew was received with enthusiasm. This business is selling customers growlers to go as well as supplying our local watering holes with a local flavor.

To add to their business plan, they feature local bands and a traveling pizza oven to ensure a good time is had by all. The community has come together to support this new commerce on Orcas.

Cascade Creek Meadows

Wedding scene at Cascade Creek MeadowsProfessional landscapers Carol and Kevin McCoy have created something out of nothing. Nestled among the forest and Cascade Creek adjacent to Moran State Park, you will find a magical garden space created out of love of nature, re-purposed treasures and a lot of hard work. They have crafted a perfect setting for your special day, whether it’s a wedding, anniversary, birthday, or just plain fun with friends.

Lovely Cascade CreekThe space includes covered sitting areas, trails through the flowers, sitting areas by the creek, a large level tent site, a fully equipped kitchen and an outdoor cooking area. This makes it a cinch to throw a party! You can rent the entire 20-acre property or just the garden—either way, your event will be a success and you will not want to leave.

I helped all of these friends—who happen to be clients—by consulting on proposed property use, County-required permitting and compliance. I, too, am a survivor creating my own job description. And, lucky for me, it involves what I love and helping friends.

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Easy Crab or Spinach Ravioli

Posted by Teri

It’s that time of year to start planning your summer barbeques. This zesty, melt-in-your mouth ravioli is one of my favorites — so easy to make and sure to impress! Using last year’s leftover dungeness crab, I make a big batch of ravioli and freeze them individually on a baking sheet before freezing them in a ziplock. To reheat I just throw them into a pot of boiling water for 3-5 minutes. As a variation to the crab filling I also use fresh spinach (see below).

Ingredients 

Ravioli:

Crab ravioli

So much easier to make than it looks! The secret? Frozen wonton wrappers!

All-purpose flour, for baking sheet

90 wonton wrappers (two 12 oz. packages)

1 large egg, lightly beaten, for egg wash

Coarse salt


Crab Filling:

1 cup ricotta cheese (8 oz.)

1 cup lump crabmeat (8 oz.)

Coarse salt and fresh ground pepper

1/8 tsp red pepper flakes (this varies every time-depending on my mood)


Lemon Sauce for Crab Filling:

1 stick of butter (yep, the real thing)

2 tsp. lemon peel, grated

2 tsp. fresh lemon juice

 

  1. Make filling: mix together ricotta, crabmeat, ½ tsp. salt, red pepper flakes.
  2. Make the Ravioli: Lightly flour a baking sheet. Working in batches, arrange 4-6 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Brush wonton with egg wash. Mound 1 tsp crab filling in the middle of each wonton and top with another wonton. Press edges down all around wonton in a circular shape to seal. Cut out circles using a 2 ¼ -inch cookies cutter; transfer to baking sheet. Ravioli can be covered with plastic wrap and placed in refrigerator (up to 1 hour).
  3. Bring a large pot of salted water to a boil (add a dollop of olive oil), working in batches, cook ravioli until they rise to the top, 2 to 3 minutes.
  4. Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 Tbsp butter, and heat until just bubbly and frothy. Transfer ravioli to skillet using a slotted spoon, along with about 2 Tbsp cooking liquid. Add 1 tsp grated lemon peel and 1 tsp lemon juice. Transfer to plates.
  5. Garnish: chopped fresh chervil, chives, or green onion

 Serving size: 4-5 ravioli per person

 

Alternate  Spinach Filling:

1 package frozen spinach (thawed and drained) or fresh (cooked, cooled and drained)

1 c. ricotta cheese, ½ c. grated parmesan cheese. Mix well.

 
Tomato Sauce for Spinach Filling (can also use the Lemon Sauce):

Sauté chopped onion in ¼ c. olive oil, add chopped tomatoes, bring to a boil, salt and pepper to taste.

Place large spoon full of tomato sauce onto individual plates, top with ravioli. 

If you’ve got an easy “go to” summer recipe to share, I’d love to hear it!

 

Looking to enjoy the simple life on beautiful Orcas Island?
Contact T Williams Realty  – we’ll help you find your way home.

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