For the past year, I have been the happy recipient of the weekly Grange Food News email from Chris Williams, who is an officer of the Deer Lagoon Grange. Chris’ official title is Pomona, and like her Roman Goddess namesake, she dispenses tantalizing tidbits of information about the gardens, fruits, vegetables and local foods of Whidbey Island. I marvel and admire how much effort she must put into staying informed about the farmers and foods of our island home. Thank [...]]]>

For the past year, I have been the happy recipient of the weekly Grange Food News email from Chris Williams, who is an officer of the Deer Lagoon Grange. Chris’ official title is Pomona, and like her Roman Goddess namesake, she dispenses tantalizing tidbits of information about the gardens, fruits, vegetables and local foods of Whidbey Island. I marvel and admire how much effort she must put into staying informed about the farmers and foods of our island home. Thank you Chris for the wonderful job you do producing this email.

For me, Chris’ weekly email is a delightful reminder of how special our lives are here on Whidbey, and I am constantly amazed at the diversity, commitment and passion of our island farmers and food producers as well as others throughout the Pacific NW.  Here are just a few examples of the food “adventures” I have learned about from Chris’ email newsletter:

1) Sea Breeze Seafood – Many of you know that during the summer there is a seafood vendor in front of the Bayview shopping center (Sebo’s / The Goose).  Chris’ newsletter provides advanced notice from the vendor on specials, pricing, etc. You can also sign up directly for their newsletter, email seabreezeseafoods@hotmail.com.

2) Tuna Run – speaking of seafood, this is special.  Each year, the Grange arranges a delivery of fresh albacore tuna from Westport’s annual tuna run.  You have to pre-order, and the fish is available both whole and filleted.  We ordered a whole fish, and now have the most incredible tasting canned tuna in our pantry.

3) Making Whid-Bee Friendly – David Neel of Island Apiaries is developing a program starting in January 2012 to take people through the hands on process of getting started with honey bees. At the end of the series, all participants will own a functioning bee hive with an established queen, drones and workers. He also is working on flower seed distribution so  that everybody can grow bee-friendly flowers. Choosing the right plants to get a long continuous flowering season will help both native bees and honey bees, which are important pollinators of our food producing plants.

4) Foraging for Seaweed – Slow Food of Whidbey Island is planning a major seaweed foraging event at Fort Ebey. You can only forage seaweed there from April 15 to May 15^th only.   You will need a shellfish and seaweed license, which you can get from any hardware store. The hands-on foraging event will cost $35 to be followed by a cooking class and seafood meal at a kitchen venue to be arranged, for another $35.

This is very small sampling of the wonderful events and information available from the Grange.  Email Chris at cwilliam@whidbey.com to receive the newsletter, and of course, please consider becoming a member of the Deer Lagoon Grange.

Whidbey Island Farmers Markets

What makes a good Windermere Realtor? It is a person who can cheerfully sort huge piles of miscellaneous clothing in different sizes, price them, and ready them for sale. He is a person who can work all day in rain or hot sun in a big garden without complaining. She is a person who can lift boxes, sort items, fill shelves, break down boxes, sweep the floor and all the time be having fun with other agents getting [...]]]>

What makes a good Windermere Realtor? It is a person who can cheerfully sort huge piles of miscellaneous clothing in different sizes, price them, and ready them for sale. He is a person who can work all day in rain or hot sun in a big garden without complaining. She is a person who can lift boxes, sort items, fill shelves, break down boxes, sweep the floor and all the time be having fun with other agents getting the work done.

Why does this make a good Realtor? Because Windermere believes in the importance of community. Because on Community Service Day you will find the Windermere team on Whidbey working hard at Good Cheer to get food and clothing ready and available for those on the island who are experiencing hard times. You will find Windermere busy in communities throughout the west making a difference. We all know that hard times are easy to come by lately, and that there are many less fortunate people than us. Every year since 1984, Windermere associates dedicate a day of work to complete neighborhood improvement projects as part of Windermere’s Community Service Day. This year the dates are June 18th and October 15th. This is a day we come together to work as a team, but let it be known that Windermere agents hear the call of community service throughout the year.

Another example from the Whidbey office is the association with Hearts and Hammers. Two agents are board members on Hearts & Hammers, and many are volunteers that helps people in need with repairs on their homes that these homeowners cannot do, or possibly afford. Many of the Windermere team pick up hammers, shovels, and tools that are not of their business trade, and make a difference for these folks in need.

There are many people who make a community. Some do it more than others; some do it as a lifetime commitment through government, hospitals and schools. What is important is that we all find a way to make our communities richer and rewarding for all its members. I for one, as a part of Windermere, am proud that this company takes this commitment seriously, and changes the lives of both the givers and the receivers. Take a look in your neighborhood and you will see Windermere there making difference.

The 21st annual Penn Cove Coupeville Mussel Festival is being held over the weekend of March 5-7 2010  on the waterfront. Come enjoy briny mussels fresh from the sea in chowder and off the grill. This is a fitting place to hold an event like this, as the famous Penn Cove mussels are farmed here. Cruise aboard the Mystic Sea and visit the Penn Cove Shellfish farm just a short distance from the historic Coupeville Wharf. The vessel is equipped [...]]]>

The 21st annual Penn Cove Coupeville Mussel Festival is being held over the weekend of March 5-7 2010  on the waterfront. Come enjoy briny mussels fresh from the sea in chowder and off the grill. This is a fitting place to hold an event like this, as the famous Penn Cove mussels are farmed here. Cruise aboard the Mystic Sea and visit the Penn Cove Shellfish farm just a short distance from the historic Coupeville Wharf. The vessel is equipped with an underwater camera and two large screens for viewing. Tours will be led by Penn Cove Shellfish staff and will leave the wharf every hour on the hour 11 AM to 4PM Saturday and Sunday. This is a fun way for adults and children to enjoy the day.

Surviving off the gifts of the sea was essential to the everyday lives of the natives and early settlers of the northwest islands. Enjoying this natural bounty is a practice of many islanders today. From algae to salmon, a balanced diet can be achieved from the sea. Mussels can be pulled from rocks, or harvested from a chain on a dock. Their formal name is black bivalve mollusk and there are over 70 types.

If you buy your mussels fresh, make sure they’re alive, and that the shells are closed. Fresh Penn Cove mussels are widely available throughout Western Washington. They can easily be kept in the refrigerator for up to 3 days in a container covered with a damp cloth. They can be frozen, but should be used within 3 months. This recipe is one of the simplest and most delectable recipes I have tried. You will find yourself making this recipe again and again.

Mussels in Wine – Serves 4 as a meal — 6 to 8 as an appetizer

* 4 lbs live mussels
* 2 cups dry white wine
* 4 large shallots, finely chopped
* 4 cloves garlic, finely chopped
* 1/2 teaspoon salt
* 1/3 cup mixed fresh herbs, such as flat-leaf parsley

Simple Directions

* Rinse and scrub the mussels under cold water.
* Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
* In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
* Simmer 5 minutes.
* Add mussels Cover, and increase heat to high.
* Cook until all mussels are open, about 2-4 minutes.
* Stir in herbs
* Remove from heat.
* Divide mussels and broth among four warmed bowls.
* Serve immediately with crusty French bread Yummm!

Enjoy the festival