Tag Archives: Eastsound Washington

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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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.

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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.

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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.

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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 www.otterspond.com for a list of birds you can see on Orcas Island.

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

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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Happy New Year

By Beth HolmesBeth Holmes, T. Williams Realty

Breathe deep in 2015.

There are so many mental and physical benefits to deep, intentional breathing yet we forget. At any given moment, stop and notice your breath. Likely, you’ll catch yourself taking short, shallow breaths or maybe holding your breath; happens to me all the time. Something as simple as one deep inhale makes such a profound difference for me and I just wanted to share.

Be excellent to everyone and don’t forget to breathe.

Cheers,

Beth

Georgia practicing breath focus

Georgia practicing breath focus

 

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My Happy Place

Beth Holmes, T. Williams Realty

Photo by John Curry

Do you like beer? Yeah, me too. That’s why after a day at the office or after a glorious, weekend hike on one of Orcas Island’s many trails, I like to grab mug #097 off the shelf and belly up to the counter at the Island Hoppin’ Brewery taproom. Talk about a place where everybody knows your name; 33 Hope Lane is the place, indeed. The staff is super friendly; always warm and inviting. And guess what? They’re open year round, everyday!

Orcas Island

Hand thrown mugs made on Orcas.

Stop by Tuesday nights for Ping-Pong tournaments or Thursday nights for Mug Club drawing and a chance to win some cold, hard cash! No time to sit down and enjoy a beer? No problem, just grab a growler to go. Easy as pie! The tasting room is kid-friendly, so you can enjoy one of several amazing brews while you play Jenga with your Izze-guzzling, pretzel and peanut devouring rug rat. Right here on Orcas Island, ahhh the luxury.

Look, there's the little, orange car!

Look, there’s the little, orange car!

If you see a bright orange car parked outside, and chances are you will—that’s me! So c’mon in and enjoy Nate, Becca and Jim’s Elwha Rock I.P.A. or one of their other delicious beers with me. Reason #129.5 to love living on beautiful Orcas Island!

Here are another 18 reasons to love living on beautiful Orcas Island. From time to time, each of these local establishments offers Island Hoppin’ Brewery’s beer on tap.

BarnacleDeer Harbor InnDoe Bay CaféLower TavernMadrona Bar and Grill, Mijita’sNew Leaf CaféOrcas HotelRosario, Roses, Inn at Ship BayWestsound CaféWest Beach ResortPortofino’sRandom HowseWhite Horse Pub and The Island Skillet

Brewmaster Nate creating the goodness.

Brewmaster Nate creating the goodness.

Beer selection currently on tap is listed on the board. I'll take a #1, thanks!

Beer selection currently on tap is listed on the board. I’ll take a #1, thanks!

If after visiting Island Hoppin’ Brewery you have found beer bliss and like me, you simply cannot go another minute without living nearby, give us a call at T. Williams Realty and we’ll get you squared away!

Cheers!

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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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Prawns and Fettuccini

Posted by Teri

This is soooo easy, fresh and light. A dish that is just right for a summer casual patio dinner. I pulled the recipe out of a magazine (Rachel Ray’s, Whole Living, Light Cooking or Martha) Not sure which one. I have since lost the recipe so I create by memory… that’s my style. I do not like to follow directions.

Serves two people with a little left for Jay’s next day lunch.

Peel a hand full (10) prawns, set aside.

Local prawns

Local prawns

½ package of fettuccini. Place pasta in boiling pot of water while you make sauce below. Cook fettuccini to al dente. I have used many styles, rice, whole wheat, egg noodle. Any style you choose will be great with this light sauce.

Add 2 tbsp. of olive oil to a skillet (I have the biggest collect of cast iron skillets in San Juan County!)

Add chopped or grated garlic and sauté, careful not to burn.

Add ½ c. white wine and bring to a simmer.

Turn heat to low, add ½ c. Crème Fraiche and mix well. I have added more if my noodles seemed too much and needing more love.

Add 1 tsp. fresh lemon juice.

Add prawns and cook 2-3 minutes, just until they turn pink.

Add cook pasta and toss. Salt and pepper to taste.

Light, fresh sauce adds just the right touch to local seafood

Light, fresh sauce adds just the right touch to local seafood

Serve in bowls with freshly grated parmesan cheese, a hint of grated lemon peel and chopped chives.

I serve this with a side green salad. Top with a splash of color with sliced green grapes and strawberries.

Crudités are a great side as well

I recommend serving around a fire on the patio with a great bottle of wine-bonus= ROMANCE!!

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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A Breakfast to Remember

Posted by Teri

Otter's Pond

Otter’s Pond

I was honored to receive an invitation to breakfast from Carl and Sue Silvernail, owners of Otters Pond Bed and Breakfast. The date was the Friday before Easter week-end and the B&B was booked for the holiday. However, Carl and Sue found time to share their home located on a tranquil forest-wetland, Otter’s Pond, with a few of us locals.I met Carl and Sue 15 years ago when they were purchasing this home and needed a permit for the Bed and Breakfast. Permit in hand and the purchase behind them, they set out to create a romantic, cozy, nature based island getaway where people will feel welcome and relaxed.The home sits on the edge of Otters Pond where a variety of wildlife swim, swoop and waddle. I’m saying this pond is alive! I watched the newly arrived hummingbirds sip sweet nectar adjacent to several bird feeders loaded up with bird seed. The amount of bird seed Carl and Sue need on hand was shocking, but the affect is something all visitors will remember

Melt in your mouth sorbet

Melt in your mouth sorbet

I arrived that morning to find Carl and Sue busy in the kitchen creating tasty, colorful courses soon to put smiles on their guest’s face. First course was a melt in your mouth guava sorbet. Presentation is everything and each course was a feast to the eye before your taste buds wanted more. Spiced baked pears followed with a very simple presentation, yet also a promise to the palette. Just when I thought it could not go on, a mini dutch apple pancake was served with lemon.

I found myself asking for the recipe and Sue handed me a recipe book show casing her favorite recipes, Featherbed Eggs and Other Favorite Recipes.  I served my husband dutch apple pancakes for Easter!!!

Taking time to share this special place with a few of us locals that morning before a busy week-end tells you the business plan for the B&B is about people and comes from the heart. Give Carl and Sue and call 1-888-893-9680 or check out their website www.otterspond.com and tell them Teri sent you 🙂

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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by | May 15, 2012 · 4:43 pm

Festive Dining at the Luxurious Rosario Mansion

Posted by Sandi

This past Friday, after our holiday “Shop the Rock” excursion in Eastsound, Bob and I decided to have dinner at the Rosario’s Moran Mansion. We hadn’t done this in years, a consequence of lazily living on the opposite end of the island. Wow, am I glad we did!

Rosario Resort's Moran Mansion at Night

Arriving at the mansion you're greeted by the "Festival of Trees" decorated by local non-profits as a fundraising event.

Rosario was just kicking off its first-ever “Festival of Trees.” Each of seven trees were decorated by a local non-profit — Friends of Moran, The Funhouse, Kaleidoscope, OPAL Community Land Trust, Orcas Island Choral Society, Orcas Island Education Foundation, and Orcas Island Fire & Rescue. By purchasing raffle tickets for $1, you can give to your favorite non-profit by voting for their tree. 

Christmas Tree at Moran Mansion decorated by kids at the Funhouse on Orcas Island

It was hard not to give all our tickets to The Funhouse tree -- each colorful ornament was handmade by a child.

At the end of December, all voting tickets will be entered in a raffle to win round-trip tickets for two to Seattle on Kenmore Air with hotel, dinner for two in The Mansion Restaurant and a two-month spa pass!! Hmmm…. somehow I’m feeling extra “charitable” this evening.

On top of the cozy ambience of the festive historic mansion, our dinner was absolutely superb. I chose the Filet Mignon served with Roasted Yukon Gold Potatoes and Carrot Puree. Even though I ordered it medium well (I know, I can hear the gasps), it still cut easily with a butter knife. I combined my plate with Bob’s melt-in-your-mouth Wild King Salmon and we both enjoyed a delightful surf and turf.

Living Room at Moran Mansion, Rosario Resort - Orcas Island

The Living Room is my favorite place in the Mansion. Next time I will ask to take our dessert by the fireplace, like this couple did.

For dessert we shared a chocolate souffl’ee with vanilla bean ice cream and salted caramel sauce. This alone would be worth driving an hour for. Pure ecstasy.

After dinner we leisurely toured the upstairs mansion on our own, marveling at the exquisite construction and trying to imagine what it would’ve been like to live here – a luxuriously large yet intimate space, warmed by mahogany throughout and a fireplace in every room, and a drop-dead gorgeous view down the sound. No wonder Robert Moran outlived his life expectancy by more than 30 years after moving here. I feel so thankful that this historic gem has been preserved and re-opened for us to enjoy. We will definitely be coming back!

 

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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