Whidbey Island Farmers Markets

Starting at the south end we have the Bayview Farmers Market and the South Whidbey Tilth.

The Bayview Farmers Market is held on Saturday between 10 AM and 2 PM at Bayview Corner behind the Cash Store. This is one of the largest and most diverse. There are vendors serving hot food, plenty of music and entertainment, besides a glorious amount of fresh produce and flowers.

The South Whidbey Tilth is at Thompson Rd. and Hwy 525. There is music, handmade crafts, cooked foods and organic produce available; you can sign up and tour the experimental gardens and forest restoration projects; the WSU Master Gardeners will have plant clinics. There are often special activities for children.

Also on Saturday from 10 AM to 2 PM.Greenbank Farm has a Sunday Farmers Market. Located at the historic Greenbank Farm, look for banners welcoming you to the market at the narrowest point of Whidbey Island. Organic produce, honey, art and crafts of all kinds. Hot food and coffee and a lovely setting. Walk your dog after you are done shopping on the trails and take in the beauty of the water from the east and west. The market is 10 AM until 3 through October.

Coupeville market is the quintessential small town market. Located at the heart of beautiful Whidbey Island, they offer a wide variety of local produce, plants, as well as tasty treats, such as homemade chocolates and fresh local honey. We also feature local artisans and crafters and hot food vendors. Saturdays, 10 am. to 2 pm, April thru October, then it closes with Harvest Fest. The market is held at Alexander and 8th Street (behind the library).

And if you miss the ones on the weekend you can still get fresh produce in Oak Harbor. Mid May and continue every Thursday through September 24, from 4 pm to 7 pm. It is located on State Route 20 next to the Chamber of Commerce Visitor Information Center.

Maybe you know of another farmers market on the island? Are there some smaller farms you visit and buy produce and eggs at during week? What other specialty farm stores do we have on the island? I would love to hear more about your experiences.

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 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