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Whidbey Island

Farm Tour Guide

10 am to 4 pm â€˘ Saturday, Sept. 21 & Sunday, Sept. 22

A special publication of The Whidbey Examiner • The Whidbey Island 2013 Farm Tour Guide

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Helping cultivate Whidbey Grown NW Agriculture Center aims to help local producers By Janis Reid

oday, it was the story of apples. Sherrye Wyatt was describing to restauranteur Scott Frasier how ciders are complex blends of multiple types of apples, producing a complex yet light fusion of bitter and sweet. Every blend is different and presents a different pallet of flavors that range from the hoppiest of beers to the lightest of wines. And unlike the craft beers, a movement which started small and then got picked up by the big-box breweries, Wyatt said, ciders continue to be made on a small scale with ever-growing interest and varieties. Cider apples are now at a premium. “It’s a good story.” Wyatt visited Frasier at his restaurant recently for a cider tasting to promote Washington Cider Week, Sept. 5-15. Frasier seemed inspired by the various ciders they tried and started creating on the spot a three-course paring meal to be served for the 10-day celebration. While she wears many hats as Whidbey Island’s point person for the Northwest Agriculture Business Center, Wyatt also serves as executive director of the Northwest Cider Association, which is now managed by NABC. Established in 2006, the NABC provides northwest Washington farmers with training and resources required to profitably and efficiently supply their products to consumers, retailers, wholesalers, foodservice operators and food manufacturers. Its main office is located in Mount Vernon in the heart of Washington’s Skagit Valley farm region. She feels her main job, while supporting farmers and the businesses that sell their products, is to tell the farmer’s story. “The connection (to the consumer) is only made by thinking about the people who made it, what they grew

and why they do it,” Wyatt said. “It’s not quite the same as going to work for someone. This is their lives, and they are all in. I feel like I have a responsibility to the story.” With the Northwest Cider Association, Wyatt helps the trade association increase the market for hard cider and represents cidermakers in Washington and other Western states. She seeks potential for expanding the market for cider and she hopes to generate interest in growing more apples locally and creating a cider culture on Whidbey, similar to the wine industry. But the NABC does much more than apples. Next on Wyatt’s list was the story of Whidbey’s horses with a stop at Wildwood Farm. The island’s growing horse farms, along with alpacas and goats, and many other animals fall under the interest and umbrella of the NABC’s “Whidbey Island Grown” program, which promotes local farmers in local markets. “When consumers see the Whidbey Island brand, it means something. It means that farmers have strived to achieve a higher set of production standards,” said Wyatt. “I hear what Georgie Smith [Willowood Farm] and Vicky Brown [Little Brown Farm] say WIG has meant to them. This program has created collaboration, a network of like-minded farmers who share the same goals.” Wildwood owners and operators Gregg Lanza and Heather Carder are members of WIG and are dedicated to the idea of breeding horses and growing grass on Whidbey for local markets and, in turn, purchasing produce and dairy for their bed and breakfast from local farmers. “One thing that strikes me is that the island establishes a natural physical boundary which creates a community that can cooperate and network to promote itself in such an authentic, meaningful way,” Wyatt said. “We can do more together than we can do separately.”

Provided photo

Whidbey Island Grown signs are displayed by producers at farmers markets both on and off the island such as at Bur Oak Acres in Langley.

Left: Sherrye Wyatt tastes regional ciders with restauranteur Scott Frasier as point person for the Northwest Agriculture Business Center which promotes local and regional products (Photo by Janis Reid). Above: Mark Laska, owner of Ciao Restaurant, promotes Whidbey Island Grown (Provided photo).

The NABC is also working with the Whidbey Island Conservation District by acting as the fiscal agent, helping to launch the first season of the North Whidbey Community Supported Agriculture program. The sold-out North Whidbey CSA program is currently providing fresh produce from a Whidbey farmer group to eager subscribers.

NABC’s administration and marketing supports the Island Grown Farmers Cooperative’s annual Meat Cutting Workshop sessions. The classes not only create more trained butchers, the course fees allow IGFC to retain the highly-skilled butchering staff during slack production times and ensure adequate professional resources for the

IGFC member farms when processing time arrives. The “Nourishing Communities” program is aimed at connecting farms to institutions, leading to local farmers selling product to institutions such as preschools and senior centers. “Over 8,000 servings of 3 Sisters Cattle Company hot dogs found their way on to King County school menus,” Sherrye said. In addition, NABC worked with East Coast enterprise Local Orbit to develop a food hub management tool with an online inventory, invoicing and ordering platform that would facilitate sales from northwest Wash-

ington famers to volume buyers. The Farm To Table partnership with Seattle provided the first test of the new system. Buyers now can quickly identify farm-of-origin and production methods, then place an order with just a few clicks and receive delivery through the food hub facility. As many as 70 farms sell product through the online system to such institutions as United General Hospital, Overlake Medical Center, Tiny Tots Childcare Center and Educare Early Learning Center. For more information, visit www.agbizcenter.org

A special publication of The Whidbey Examiner • The Whidbey Island 2013 Farm Tour Guide

It’s a ‘Case’ of family love for farming By Jim Waller

Sheila Case-Smith has dirt in her blood. Case-Smith is a fourth generation farmer on Whidbey Island’s Case Farm, which was established in 1898 and is the island’s oldest. Alonzo Case began the family enterprise when he purchased 320 acres on the northern edge of Oak Harbor over 100 years ago. The farm has varied in size and function over its life, battled through the Depression and struggled through recessions, but it thrives today through the hard work of a long line of Case and Case-Smith family members. From the 1930s to 1960s, the farm was “all things turkey,” Sheila Case-Smith said. The farm, then called Case Brothers Farm, produced turkey eggs to hatch, turkey chicks to sell and finished birds for market. After disease problems ended the profitability of selling turkeys in the mid-60s, the farm turned to raising chickens for several years, then to raising beef and hay and ran a custom baling business. In 1975, Henry Case planted two acres of raspberries for his daughter Sheila and new husband Mike as a cash crop. The Case brothers soon retired, and Sheila and Mike took over and renamed the operation Case Farm. By 1982 they were growing 35 acres of crops for U-pick and market sales. Over the years, the Cases scaled back their U-pick business because “it was a killing pace,” Sheila said. They now grow crops for direct market sales at two Whidbey Farmers’ Markets, the 3-Sisters Market, North Whidbey Community Supported Agriculture, a local buyer’s club and individuals. The only U-pick crop remaining is pumpkins, and the farm is visited by several children groups and families throughout October, hosted by Mike, who colors his hair orange and is known as Mr. Pumpkin. “Mike is famous in the 5-and-under set,” Sheila said.

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The Case-Smiths also run a cow/calf business and sell about a dozen each year. Mike handles that responsibility, Sheila said. “He does all the big things. He was raised on a 1,000 acre ranch in Montana.” But for Sheila Case-Smith, it is all about the crops. “I really enjoy producing something special for someone; it is gratifying,” she said. “We don’t make a lot of money, but it is nice to make something that is healthy and good to eat.” It is also nice, she said, to find those who will pay her to do what she loves to do – gardening. The farm has shifted from berries to sweat onions and Italian vegetables. “Onions are our claim to fame,” she said, noting they produce Whidbey Whoppers and Case Candy. Someone mentioned to her it was difficult to raise good tomatoes on the island, so she decided to prove them wrong, pointing out her lush harvest. She added, “I also like to try new things, weird things.” This year those include black gonzo beans from Afghanistan. While the island is noted for its rocky soil, she said, it is also fertile and is a world leader in providing seed cabbage, spinach, beets and other cole crops. She said the farm is not certified organic, but that has “more to do with lack of time and interest in paperwork than growing methods.” Sheila added, “All crops are grown without the use of chemical pesticides or herbicides using sustainable production methods.” Along with Peter, who is a senior at Oak Harbor High School, Mike and Sheila have a married daughter, Elizabeth, living in Oakland and another, Jasmine, attending Pacific Jim Waller photo Lutheran University in Tacoma. All like to farm, but none are sure they want to take over the family tradition once Mike and Mike, Sheila and Peter Case-Smith are the latest generation to Sheila decide to retire. work the Case Farm purchased in 1898.

Where to go,what to do Huntersmoon Blueberries Joe & Pennie Janousek – 935 Bunch Lane, Oak Harbor, WA 98277 (360) 279-2804 •Organic blueberries •Blueberry honey, chocolate covered blueberries •Preserves, syrup, vinaigrette•Blueberry tea •Blueberry muffin soap Directions: From SR 20, turn right onto Fakkema if heading north or left if heading south. Turn right onto Taylor, turn left onto Silver Lake and turn left onto DeVries. At the bottom of the hill, turn right onto Bunch Lane. The farm is the first drive on the left. Wildwood Farm Heather Carder – 2326 Happy Valley

Road, Oak Harbor, WA 98277 • (360) 6793474 www.wildwoodfarm.com •Horse breeding • Boarding, training, and lessons •Arabian English Pleasure, Saddle seat •Sport horse disciplines •Dressage, hunter/jumper •Special Weekend Activity: $5 pony rides Directions: From SR 20, turn right on Whidbey Ave. if heading north or left if heading south. Turn left onto Regatta and turn right onto Crescent Harbor, which becomes Reservation Road after a sharp turn to the right. Turn left onto Happy Valley Road and continue up the hill and through the gates to the farm. Continued page 10

EXPERIENCE

• Enjoy Walking Tours • Family Activities • Pick Veggies • Pet Our Goats • Meet Our Farmers Hwy 525 & Wonn Rd. • 360-678-7700 • greenbankfarm.com

Cabbage seed produced by Whidbey Island farmers

Alf Christianson, a subsidiary of Sakata America Holding, honors Whidbey Island’s farming community and invites them to join us in celebrating the 100th anniversary of Sakata.

Burlington WA. • 360-336-9727

A special publication of The Whidbey Examiner • The Whidbey Island 2013 Farm Tour Guide

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Farm tour is perfect timing for blueberry farm By Jessie Stensland

It’s hard to imagine anyone who knows more about growing blueberries than Joe Janousek. A retired engineer, Janousek has taken a very scientific approach to growing the azure gems, from choosing the property to analyzing the leaves and soil — and even picking the berries in a scientifically sound manner. Joe and Pennie Janousek started Huntersmoon Blueberries on North Whidbey just six years ago. They are dedicated to growing lateseason blueberries; their berries ripen after the bounty of blueberries has faded on other Northwestern farms. Which makes the Whidbey Island Farm Tour perfect timing. Visitors will be able to eat fresh, delicious berries by the fistful. “They are hard to describe,” he said of the lateseason berries. “They are like eating candy. The sugar content is going to be higher the later you go.” Janousek explained that he and Pennie were living in California when a change in his job prompted them to consider a big life change. They decided to become farmers. They researched agriculture in California, Oregon and Washington. They considered different properties and looked into different fruit. They focused on bluebberies because they are one of the most profitable, he said. They discovered Whidbey Island, which he said is perfect for growing blueberries. They orignally wanted to live on South Whidbey, but found a great property on North Whidbey — though the house needed some work. “I took soil samples and water samples,” he said. “The

Jessie Stensland photo

Above: Joe Janousek stands about the rows of bushes on the Huntersmoon Blueberries on North Whidbey. He and his wife, Pennie, run the late-season, organic blueberry farm. Below: Huntersmoon Blueberries growns mainly late-season berries, which start ripening after other blueberry crops are long gone. soil is ideal for growing blueberries expect for iron and boron.” They decided that lateseason berries would give them a competitive edge. They purchased 5,000 plants from a nursery in Oregon. The Aurora variety, he explained, is both rare and new. It’s extremely late season, which puts it at a risk if there’s an early freeze. But he said the sweet, floral flavor is worth it. Legacy is variety that’s not normally grown commercially, he said, because the plants are leggy and “a pain in the butt.” But again, the pain is worth it because of the sweet reward. Janousek said the sugar content of the berries is an amazing 20 to 22

percent. “We have some customers who only want this variety,” he said. The Elliot is a more traditional blueberry, he said. “It’s good for bakers, good shelf life and a very heavy bearer,” he said. In addition, the Janouseks planted an earlier variety just for themselves. Janousek said the picking season is about 10 weeks long and the ripening of the different varieties overlap. They offer U-pick as well as already-picked berries. He said they are extremely picky about picking. The berries are picked at the peak of ripeness, when they are packed with the most flavor and sugar.

Besides fresh berries, Huntersmoon also offers a variety of products made from the farm’s berries. Janousek said they hired a local processor to make products from their berries using his wife’s recipes. They offer a barbecue sauce that’s shockingly delicious as well as a tasty mustard and preserves. They also have honey that comes from the bees of a beekeeper they hired to pollinate their bushes. Janousek said he loses count each year of how many cartons of berries they pick, but it’s a lot. “We won’t get any sleep for 10 weeks,” he said. Nevertheless, he said he’s never gotten tired of eat-

ing the flavorful, amazingly healthy berries — whether they’re in cobblers, pies, jam, covered with chocolate or

fresh from the field. “I make great scones,” he said. “I have a recipe I worked out long ago.”

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A special publication of The Whidbey Examiner • The Whidbey Island 2013 Farm Tour Guide

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Feasting on Freshness Ron Newberry photos

Above: Kylie Neal goes over a list of produce orders from restaurants while fellow workers Krishna Mays (hat) and Morgan Savage harvest carrots at Georgie Smith’s farm in Coupeville. Below: Paige Handy pours a leafy blend of greens, known as mesclun mix, into a bin to be weighed. The produce from Smith’s farm is delivered twice a week.

Farms work to meet growing demand for island produce By Ron Newberry

As Kylie Neal carefully steps between rows of carrots, a text appears on her iPhone. It’s from Georgie Smith. A new restaurant order has come in. “We need 50 pounds of carrots,” Neal calls out. If all goes according to schedule, those baby carrots will be picked from the field at Smith’s Coupeville farm, loaded in a truck, delivered and, perhaps, even served on a plate at the Seattle restaurant. All within 24 hours. It’s part of a quick turnaround orchestrated by Smith and other Whidbey Island farmers to meet the growing demand from restaurants and grocery and specialty stores that aim to offer the freshest of products to their customers. Some restaurants such as

the Oystercatcher in Coupeville will change its menu regularly based on what’s in season locally. “I just heard the average produce travels 1,500 miles,” said Scott Fraser, owner and chef at Frasers Gourmet Hideaway in Oak Harbor. “Would you rather have something that travels only a mile or two or something that travels 1,500 miles?” The idea of serving the freshest fruit and vegetables is a desired goal because of the taste, but not always attainable. Still, several island restaurants team up with local farms to foster a beneficial relationship for both parties and for the consumer. Smith, a fourth-generation farmer, has accounts with at least two dozen restaurants and stores on the island and more in Skagit County and in Seattle. Her business is known as Willowood Farm of Ebey’s Prairie.

The demand for fresher products shifted her operation to a twice-a-week delivery this year after she purchased a refrigerated delivery truck a year ago. Grown on Smith’s 15-acre mixed row crop farm are 12 varieties of potatoes, lettuce, radishes, garlic, spinach, carrots, beets, beans, mixed greens and more. She and her crew of eight

workers pick on Mondays and Thursdays and deliver on Tuesdays and Fridays. The switch to more frequent deliveries has impacted the menu at Christopher’s on Whidbey in Coupeville. “It’s really helped us,” said Andreas Wurzrainer, chef and owner of Christopher’s. “In the past, I would only get once a week delivery and I would only be able to

have some local produce for like three or four days a week maximum. Now I’m able to have her stuff seven days a week.” Smith’s clients also include the Front Street Grill, the Oystercatcher and Ciao in Coupeville; Frasers Gourmet Hideaway and the BBQ Joint in Oak Harbor and Gordon’s on Blueberry Hill in Freeland. “I so value the restaurants that buy from me,” Smith said. “I feel very strongly about building relationships together. I try to be reliable and responsive to their needs.” Wurzrainer said dishes served at his restaurant are made up of roughly 60 percent local ingredients. Smith’s crew frequently delivers to him braising greens used for cooking, mesclun and baby lettuce mixes for salads, onions, potatoes, carrots and squash. “I wouldn’t be able to source exclusively locally because it’s not feasible,” Wurzrainer said. “Not because they can’t grow as much, but it’s also my menu. I’m limited in how much I can source locally unless I would change my menu very regularly.” Bigger supply companies often can offer more variet-

ies at better prices, but local growers are getting more competitive and growing a lot more than in the past, Wurzrainer said. However, when it comes to taste, there’s usually no contest. That’s where the local suppliers set themselves apart. “The bonus is you can’t get any fresher,” Fraser said. “They pick it in the morning and they drop it off in the afternoon. The challenge is the longevity of the time. Sometimes, the season is very short like the strawberry season can be a very short season. We all want locally grown strawberries. Some have later ripening so we can get them from Skagit. They have later ripening strawberries. The challenge is to do the yearround thing. That comes with our climate and where we’re situated. We try to use as much as possible seasonally.” That sort of demand keeps Smith’s work crew picking in Coupeville and delivering on and off the island. “I like being a part of something like this,” said Morgan Savage, 25, of Oak Harbor, who works on Smith’s farm. “It’s a job where I feel like I’ve really accomplished something at the end of the day.”

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Art show at the Bayview Cash Store September 12 - October 30, 2013 Hours: 10a.m. - 7p.m., Monday - Sunday 5603 Bayview Road, Langley, WA 98260

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Come enjoy our fine wines. 10% off bottles for farm tour participants. 5881 Maxwelton Rd., Langley 360-661-6226 • www.spoileddogwinery.com

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Huntersmoon Blueberries Wildwood Farm Case Farm Lavender Wind Store Willowood Farm Rosehip Farm & Garden Greenbank Farm & Agricultural Training Center 8. Pronkin’ Pastures Alpaca Ranch 9. Strawfield House 10. Sonshine Farm 11. Whidbey Island Distillery 12. Whidbey Island Vineyard & Winery 13. Paradise Found Fiber Farm 14. Glendale Shepherd

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A French inspired Northwest Bistro. Our menu changes seasonally to feature abundant local produce. Lunch and Dinner daily. 201 First Street, Langley 360-221-4060 • www.primabistro.com

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There is truly something for everyone, from tasting locally made cheese, jam and produce to watching yarn being spun for knitting a soft alpaca scarf.

SCATCHET HEAD

Working with local farmers and ranchers to keep “eating local” affordable. Try our Whidbey Island pasture-raised beef burger! 14485 Hwy 525, Bayview (just outside Langley) 360-321-4120

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The tour is free and you can start anywhere and take in as many farms as you’d like. Please note that some farms offer activities at specific times, and some are open for one day only.

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At the Greenbank Farm. Offering handmade pies, hearty soups, quiche, seasonal salads, artisan breads, espresso, select beers and wines. Open daily. 765 Wonn Road, Greenbank 360-678-1288 • whidbeypies.biz

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“Star of Whidbey,” an original painting by Whidbey Island artist Stacey Neumiller, is the 2013 Whidbey Island Farm Tour mascot. Available as a notecard or print. Go to staceyneumiller.com.

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Enjoy the chance to visit with the farmers, purchase locally grown food, fiber and other products and soak up the rural character of our island home.

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The 14 farms selected for this two-day event will provide you with a glimpse of the variety of agricultural endeavors on Whidbey Island.

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Saturday & Sunday, September 21 & 22 10 a.m. to 4 p.m.

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Welcome to the 2013 Whidbey Island Farm Tour!

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Family Mexican restaurant

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Cameron’s Cafe

TYEE RESTAURANT & LOUNGE

Comfortable family setting, large menu selection, lunch counter, 30-item salad bar, daily specials, and our popular Sunday breakfast buffet. 405 S. Main St., Coupeville 360-678-6616

Vegan, organic, gluten-free café specializing in homemade soups, smoothies, pies, wraps and sandwiches. Coffee & espresso drinks. 12 Front Street, Coupeville 360-682-5270 • www.eaglessonghealth.com

Thrive Vegan Café

Authentic Thai food in a historic Victorian home. Lunch and Dinner. Open Mon-Fri 11 am–9 pm and Sat/Sun 12–9pm. 602 N. Main St., Coupeville 360-678-6963 • www.pra-nakorn.com

Pra nakorn Thai cuisine

pizza factory

Dine-in, Take-out or Delivery. Pizza, salad bar, sandwiches and more! Open Mon- Sat 11am - 9pm, Sunday 12pm - 8pm 107 S. Main Street, Ste B-101, Coupeville 360-678-3200 • coupeville.pizzafactory.com

Mosquito Fleet Chili

Specializing in chili featuring gumbo, sandwiches and quiche. Open for lunch 11:00 am–4 pm. A simple menu for simply delicious homemade food. 12 NW Front St., Coupeville 360-678-2900

knead & feed

Rich, freshly-baked cinnamon rolls, delicious breakfast and lunch daily. Two levels open for dining with great water views. 4 Front Street, Coupeville 360-678-5431 • www.kneadandfeed.com

The place for coffee, friends and a bite to eat on Whidbey Island. Eclectic Northwest cuisine, delicious breakfast & lunch. 200 S. Main Street, Coupeville 360-682-5832 • www.coupevillecoffeeandbistro.com

coupeville coffee & bistro

CIAO

Rustic Italian cuisine. All local ingredients. We support local growers! Open 11am-8pm daily. 701 N. Main St. , Coupeville 360-678 -0800 • www.ciaowhidbey.com

Captain whidbey inn

Waterfront Dining in the Historic 106 year old Inn. Featuring: Fresh, Wild & Local* Seafood, Beef & Lamb. 2072 Capt. Whidbey Inn Rd., Coupeville 360-678-4097 • www.captainwhidbey.com

bayleaf

Your local spot for artisan cheeses, fine foods and wines! An excellent selection of delicious deli items and fresh local breads. 101 NW Coveland St., Coupeville 360-678-6603 • www.bayleaf.us

We offer authentic Mexican cuisine made from the finest and freshest ingredients in a comfortable and family-friendly atmosphere. 705 SE Pioneer Way, Oak Harbor 360-240-0250 • valleazuloakharbor.com

Valle Azul

Sweet Rice Thai Cuisine

Serving authentic Thai cuisine. Open 7 days a week. Happy Hour 4:30-6:30 pm. 885 SE Pioneer Way, Oak Harbor 360-679-8268

SEabolt’s smokehouse

Fresh Smoked Wild Salmon. Voted Whidbey Island’s best Seafood, best Clam Chowder and best Fish & Chips. Open Mon-Sat at 9 a.m., with food service beginning at 11a.m., Sunday open at 10a.m. 31640 SR 20, Suite 3, Oak Harbor 360-675-1105 • www.seabolts.com

Louie g’s pizza

Family dining plus upstairs lounge. Specialty pizzas, burgers, wings and beer garden. We Deliver! 31359 SR 20, Oak Harbor 360-240-8999 • louiegsoakharbor.com

el cazador mexican grill & Cantina

Fresh ingredients used daily to create all of our signature Mexican offerings. Sunday Brunch Buffet from 9am-2pm every Sunday. 32195 SR 20, Oak Harbor 360-675-6114 • www.el-cazador.com

Cameron’s Café

Great comfort food entrees, fresh seafood and handcut steaks. Open Mon - Sat: 11:30am - 9pm 830 se Pioneer Way, Ste 106, Oak Harbor 360-240-1222

Angelo’s Caffé

Breakfast, Lunch, Italian Pastries, Espresso, Organic Coffee, Imported Wines and Beer. Free Wireless Internet! 670 SE Pioneer Way, Oak Harbor 360-675-4053

North to Central Whidbey

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MORTLAND

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Art show at the Bayview Cash Store September 12 - October 30, 2013 Hours: 10a.m. - 7p.m., Monday - Sunday 5603 Bayview Road, Langley, WA 98260

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Come enjoy our fine wines. 10% off bottles for farm tour participants. 5881 Maxwelton Rd., Langley 360-661-6226 • www.spoileddogwinery.com

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A French inspired Northwest Bistro. Our menu changes seasonally to feature abundant local produce. Lunch and Dinner daily. 201 First Street, Langley 360-221-4060 • www.primabistro.com

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There is truly something for everyone, from tasting locally made cheese, jam and produce to watching yarn being spun for knitting a soft alpaca scarf.

SCATCHET HEAD

Working with local farmers and ranchers to keep “eating local” affordable. Try our Whidbey Island pasture-raised beef burger! 14485 Hwy 525, Bayview (just outside Langley) 360-321-4120

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The tour is free and you can start anywhere and take in as many farms as you’d like. Please note that some farms offer activities at specific times, and some are open for one day only.

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“Star of Whidbey,” an original painting by Whidbey Island artist Stacey Neumiller, is the 2013 Whidbey Island Farm Tour mascot. Available as a notecard or print. Go to staceyneumiller.com.

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Enjoy the chance to visit with the farmers, purchase locally grown food, fiber and other products and soak up the rural character of our island home.

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The 14 farms selected for this two-day event will provide you with a glimpse of the variety of agricultural endeavors on Whidbey Island.

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Welcome to the 2013 Whidbey Island Farm Tour!

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Pra Nakorn

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Family Mexican restaurant

Valle Azul

Cameron’s Cafe

TYEE RESTAURANT & LOUNGE

Comfortable family setting, large menu selection, lunch counter, 30-item salad bar, daily specials, and our popular Sunday breakfast buffet. 405 S. Main St., Coupeville 360-678-6616

Thrive Vegan Café

Authentic Thai food in a historic Victorian home. Lunch and Dinner. Open Mon-Fri 11 am–9 pm and Sat/Sun 12–9pm. 602 N. Main St., Coupeville 360-678-6963 • www.pra-nakorn.com

Pra nakorn Thai cuisine

pizza factory

Mosquito Fleet Chili

Specializing in chili featuring gumbo, sandwiches and quiche. Open for lunch 11:00 am–4 pm. A simple menu for simply delicious homemade food. 12 NW Front St., Coupeville 360-678-2900

knead & feed

Rich, freshly-baked cinnamon rolls, delicious breakfast and lunch daily. Two levels open for dining with great water views. 4 Front Street, Coupeville 360-678-5431 • www.kneadandfeed.com

coupeville coffee & bistro

CIAO

Rustic Italian cuisine. All local ingredients. We support local growers! Open 11am-8pm daily. 701 N. Main St. , Coupeville 360-678 -0800 • www.ciaowhidbey.com

Captain whidbey inn

Waterfront Dining in the Historic 106 year old Inn. Featuring: Fresh, Wild & Local* Seafood, Beef & Lamb. 2072 Capt. Whidbey Inn Rd., Coupeville 360-678-4097 • www.captainwhidbey.com

bayleaf

Your local spot for artisan cheeses, fine foods and wines! An excellent selection of delicious deli items and fresh local breads. 101 NW Coveland St., Coupeville 360-678-6603 • www.bayleaf.us

Valle Azul

Sweet Rice Thai Cuisine

Serving authentic Thai cuisine. Open 7 days a week. Happy Hour 4:30-6:30 pm. 885 SE Pioneer Way, Oak Harbor 360-679-8268

SEabolt’s smokehouse

Louie g’s pizza

Family dining plus upstairs lounge. Specialty pizzas, burgers, wings and beer garden. We Deliver! 31359 SR 20, Oak Harbor 360-240-8999 • louiegsoakharbor.com

el cazador mexican grill & Cantina

Fresh ingredients used daily to create all of our signature Mexican offerings. Sunday Brunch Buffet from 9am-2pm every Sunday. 32195 SR 20, Oak Harbor 360-675-6114 • www.el-cazador.com

Cameron’s Café

Great comfort food entrees, fresh seafood and handcut steaks. Open Mon - Sat: 11:30am - 9pm 830 se Pioneer Way, Ste 106, Oak Harbor 360-240-1222

Angelo’s Caffé

Breakfast, Lunch, Italian Pastries, Espresso, Organic Coffee, Imported Wines and Beer. Free Wireless Internet! 670 SE Pioneer Way, Oak Harbor 360-675-4053

North to Central Whidbey

R E S TAU R A N T G U I D E

A special publication of The Whidbey Examiner • The Whidbey Island 2013 Farm Tour Guide

Page 8

Megan Hansen photos

Linda Bartlett, left, and Valerie Reuther operate Rosehip Farm and Garden in Coupeville. The Central Whidbey farm offers a variety of produce, flowers and eggs.

Rosehip focus on natural, sustainable By Megan Hansen

for local restaurants. The farm also plays host to a group of t Rosehip Farm and Garden, Lin- ducks that are let out of a pen each morning da Bartlett and Valerie Reuther to roam and greet visitors. really focus on establishing a susRosehip also has a rotating system of tainable way of farming. hens. Whether it’s utilizing natural products to Both fowl provide eggs the farm also repel insects or turning beds over by hand, sells. the Central Whidbey farm tries to find a The chickens also provide assistance in natural method for farmbreaking down bed, by ing practices. eating old produce, tillBartlett said she coning and fertilizing the siders the farm “beyond land in one of Bartlett’s organic,” and while they natural methods. aren’t a certified organic All of Rosehip’s profarm, they go above and duce is sold only in the Linda Bartlett, beyond organic practices. local community, enRosehip Farm and Garden They work on building suring produce can be up healthy soil, which then picked at the optimum produces healthy plants, ripeness. Bartlett said. The farm also has a They also proactive exclusion to keep system in place to ensure it can sell through pests out. December, offering late season crops. “Prevention is most of our philosophy.” One of the reason Barlett said she got Some of Bartlett’s crops are grown inside into farming was to be able to feed people greenhouses while others are grown outside healthy, high-quality food. in the elements. In 2005 they started a CSA and currently Rosehip is what Bartlett calls “low have 35 members. mechanized.” She uses minimal machinery In addition to the CSA, they also have a and does not own a tractor. Most beds are farm store that works on an honor system. turned by hand. They also sell at the Coupeville Farmers “We invest more in people than petroMarket. leum,” she said. Rosehip started as a nursery and the At the farm, located on Fort Casey Road, farm still grows an abundance of flowers, there are a variety of products cultivated — which are used a lot in weddings. from fresh produce such as greens, tomatoes Barlett also provides opportunity for fuand carrots — to more specialty crops such ture farmers, utilizing 2-3 interns each growas pea shoots and basil especially produced ing season.

“We invest more in people than petroleum.”

Above: Bartlett shows how she utilizes chickens to help break down beds. Left: Reuther and Bartlett check out some plants in one of several greenhouses on the farm.

A special publication of The Whidbey Examiner • The Whidbey Island 2013 Farm Tour Guide

Page 9

Strawfield’s ducks, spices sure to draw folks By Nathan Whalen

A 5-acre pasture nestled in the woods near the Greenbank Farm is the home of the Knox family, which is working to ensure the farm remains a family one. Aracely Knox, who has been farming at her property, known as Strawfield, for five years, grows everything from fruit and spices and grows a small, but diverse selection of fowl and pigs. “My first goal is to feed my family,” Knox said. Several different types of fowl currently live on her five acres. She raises chickens, peking ducks and guinea fowl, which originate from Africa. She is hope to expand her guineas into a flock and sell their eggs, which are small and have a buttery flavor. Strawfield is also home to apple, pear and plum trees along with berry bushes. She also planted hops along the fence line of her property. Volunteers will be on hand to offer tours of her farm during the Whidbey Island Farm Tour that takes place from 10 a.m. to 4 p.m., Sept. 21 and 22. The farm is located off North Bluff Road near the Greenbank Farm on Central Whidbey Island.

During the tour, she will press cider and promoted her “house spice” made from plants that she grows at her farm. Knox, who is a professionally trained cook, also produces pickled vegetables, relish and a steak sauce. “I want to continue the food traditions of our ancestors,” Knox said. She sells eggs and other items out of an honesty stand located near the entrance of her farm. Strawfield is one of more than a dozen farms participating in this year’s farm tour. Knox’s farm is located near two other farms participating in the farm tour. Pronkin’ Pastures Alpaca Ranch is located next door to Strawfield. It features llamas and alpacas along with a farm store. Strawfield and Pronkin’ Pastures is located north of the publicly owned Greenbank Farm, which is also participating in the tour. The farm, which is part of the tour on Sunday, is home to the agriculture training center that provides schooling to a handful of students looking to become farmers. For more information about the Whidbey Island Farm Tour, go to www.whidbeyfarmtour.com

Nathan Whalen photos

Above: Aracely Knox stands behind the huge leafs of her gunera plant which grows at her farm, Strawfield. At right:

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A special publication of The Whidbey Examiner • The Whidbey Island 2013 Farm Tour Guide

Page 10

Find a variety of local produce and products during on Whidbey Island

From page 3

Case Farm Mike Smith & Sheila Case-Smith – 98 Case Rd, Oak Harbor, WA 98277 • (360) 675-1803 •115 year old farm •Beef •Poultry •Hay & Grain •Veggies • U-Pick pumpkin patch Directions: From SR 20 at mile marker 34, turn right onto Case Road if heading north or left if heading south. Continue 1/2 mile to the farm.

Lavender Wind Store (shop and manufacturing kitchen in town, not the farm!) Sarah Richards – 15 Coveland St, Coupeville, WA 98239 • (360) 678-0919 www.lavenderwind.com •Manufacturing kitchen for the farm and for outside producers •Dried herbs, fruits, and vegetables •Teas •Baking mixes and baked goods •Preserved products •Lavender Wind Farm products •Other producers’ products Directions: From SR 20, turn right onto Main Street in Coupeville if heading north or left if heading south. Continue on Main Street for 0.6 miles and turn left onto NW Coveland. The shop at the corner of NW Coveland and NW Alexander. Willowood Farm Georgie Smith – 399 South Ebey Rd, Coupeville, WA 98239 • (360) 929-0244 www.facebook.com/WillowoodFarmofEbeysPrairie •Fourth generation historic farm •Veggies - over 200 varieties! •Sells both on and offisland •Supplies restaurants from Whidbey to Seattle Directions: From SR 20, turn left onto Ebey Road if heading north or right if heading south. Stay to the right when the road curves left, turn right onto Cook Road for about 1/4 mile and turn left onto the farm drive. NOTE: Willowood Farm is not accessible off of Ebey Road.

Rosehip Farm & Garden Linda Bartlett & Valerie Reuther – 338 Fort Casey Rd, Coupeville, WA 98239

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www.whidbeydistillery.com •Unique, owner-designed and built distillery •Free tasting •Farm store •Loganberry liquor •Raspberry liquor •Rye Whiskey – coming soon! Directions: From SR 525, turn left onto Coles Road if heading north or right if heading south. Turn right on Craw Road. The distillery is the first driveway on the left. • (360) 678-3577 Find us at www.localharvest.org • rosehip@ whidbey.net •CSA Program •Farm stand •Veggies •Orchard •Flowers •Nursery plants •Chicken and duck eggs Directions: From SR 20, turn left onto Terry Road if heading north or right if heading south. Turn left onto Fort Casey Road and continue for 1 mile. The farm is on the right.

Greenbank Farm & Agriculture Training Center Judy Feldman, Executive Director, Sebastian Aguilar, Training Center Director 765 Wonn Road, Greenbank, WA 98253 • (360) 678-7171 www.greenbankfarm.org •Veggies •Seed crops •Cover crops •Food and wine shops •Solar energy project •flower gardens, rain gardens •trails Directions: From SR 525, turn right onto Wonn Road if heading north or left if heading south. Turn left into the first driveway. The Agriculture Training Center is at the north end of the parking area near the Jim Davis House (Building E). Pronkin’ Pastures Alpaca Ranch LeeAnna & Ron Jorgenson – 2582 North Bluff Rd, Greenbank, WA 98253 (360) 678-0481• www.pronkinpastures.com •Alpacas and llama •Alpaca fiber •Fiber activities •Compost facility •Farm store •Spinning and other processing demonstrations Directions: From SR 525, veer right onto North Bluff Road if heading north or, if heading south, turn left onto Wonn Road and then left onto North Bluff Road. Continue about 1 mile and turn left onto the gravel road just after the Mercer sign on the right and before the Pronkin’ Pastures sign on the left. The farm is on the right. Strawfield House Aracely & John Knox – 2604 North Bluff Rd, Greenbank, WA 98253 • (360) 678-1747 aracely@strawfieldhouse.com •Ducks, guinea hens, chickens, turkeys •Pigs, goats •Row crops, grains •Herbs and House Spice •Berries, orchard fruit, grapes Directions: From SR 525, veer right onto North Bluff Road if heading north or, if heading south, turn left onto Wonn Road and then left onto North Bluff Road. Continue about 1 mile and turn left onto the gravel road just after the Mercer sign on the right and before the Pronkin’ Pastures sign on the left. Strawfield is on the left at the end of the drive. Whidbey Island Distillery Bev & Steve Heising – 3466 Craw Rd, Langley, WA 98260 • (360) 321-4705 •

Sonshine Farm Pamela Uhlig – 5662 Crawford Road, Langley, WA 98260 • (360) 321-5772 www.SonshineFarmofWhidbeyIsland.com • Sonshinefarm9@gmail.com •Kiko meat goats •Oberhasli & British Guernsey dairy goats •Alpacas •Freerange chickens •Demonstration Square Foot Garden •Farm Store Directions: From SR 525, turn right onto Crawford Road if heading north or left if heading south. The farm is the first driveway on the left. Whidbey Island Vineyard & Winery Gregory & Elizabeth Osenbach – 5237 Langley Road, Langley, WA 98260 • (360) 221-2040 • www.whidbeyislandwinery.com •Twenty year-old vineyard •Wine production facilities •Three varieties of white grapes •Wine tasting Directions: From SR 525, turn right onto Langley Road if heading north or left if heading south. Continue 2 miles. The farm is on the right. Paradise Found Fiber Farm Mary Donaty – 4081 Springwater Lane, Clinton, WA 98236 • (360) 579-1906 • www. paradisefoundfiber.com •Llamas •Alpacas •Pygora goats •Chickens •Fruit trees •Farm Store – Fiber Shack Directions: From SR 525, turn left onto Cultus Bay Road if heading north or right if heading south. Continue 2.7 miles and turn left onto Springwater. The farm is the 3rd driveway on the left. Glendale Shepherd Stan, Lynn, & Erik Swanson – 7616 Glendale Heights Road, Clinton, WA 98236 • (360) 579-1955 • www.glendaleshepherd.drupalgardens.com/home •Grade A Dairy•Cheese room •Handcrafted sheep’s milk cheese •Farm-raised lamb Directions: From SR 525, turn left onto Cultus Bay Road if heading north or right if heading south. Continue 3.5 miles, turn left onto Glendale Road for 1.5 miles, turn right onto Roseberry for about 300 feet and turn left through the Swanson Tree Farm gate onto the gravel road. Stay to the right for 0.75 mile to the farm. Note: the farm road is one lane and may require using a turnout to allow others to pass.

A special publication of The Whidbey Examiner • The Whidbey Island 2013 Farm Tour Guide

Page 11

Curds & whey From milk to wheel: Farm makes sheep’s milk cheese By Celeste Erickson

For three days a week, Lynn Swanson does a balancing act calculating the time and temperature of her product — farmstead sheep’s milk cheese. “I’ve got to watch it like a hawk,” she said of the day-long process. Swanson is the cheese maker at Glendale Shepherd, located in Clinton and featured in this year’s Whidbey Island Farm Tour. Glendale Shepherd has been in the family for three generations. The farm was purchased in 1949 by Stan Swanson’s family and has remained in the family ever since. Today, the farm is a three-person operation. Her husband, Stan, is in charge of raising the sheep, their son, Erik, milks the sheep and Lynn makes the cheese. All three are licensed milk processors at the Grade A Dairy. In the 1990s, the family used the farm as a summer camp. Lynn said there weren’t many activities for children in the summer at the time, so they decided to open the area as a camp with more than 20 attendees. Many of the buildings on the farm today are recycled from the camp days, she said. At the tour, people will be able to view the products at Glendale Shepherd and browse the newly built tasting room. The family will take guests through the milking parlor, though the sheep will already be milked, and let them check out the equipment used for cheese making. Activities will also be offered

for children. Last year, children made drawings of the sheep and named them. Lynn said they decided to use the names for the sheep and ended up with names like Olive, Letee and her favorite - Pickle Jar. Three main cheese with sheep’s milk are available at the farm: Island Brebis, Saratoga Passage and aged feta. The brebis features a sweet, nutty flavor that develops as the cheese ages, three months to a year. The Saratoga Passage is a deep and rich nutty flavor, aged three to nine months. The feta cheese has a rich complex flavor. Lamb cuts are also available on the farm. The farm is Animal Welfare Approved, a label that ensures the animals are raised and slaughtered humanely. The lambs are raised by their mother for the first weeks of life and then raised on the pasture. The farm uses the butcher services of the Puget Sound Meat Producers Cooperative. Products are sold locally at the Bayview Farmers Market, Second Street Market and Clinton Thursday Market. The products are also available at several Seattle locations such as the University District Farmers Market, The Calf & Kid, an artisan cheese shop, and DeLaurenti, a specialty food and wine store. Prices range from $4 to 20 for cheeses depending on the size. All products will be available at the farm during the tour. The farm also added yogurt and cream cheese to their product line this year.

Celeste Erickson photo

Lynn Swanson, cheesemaker at Glendale Shepherd, makes Island Brebis, a sheep’s milk cheese, in a 30-gallon container. The milk is high yielding and makes nine wheels of five pound cheese, she said. The liquid drained from the process is also used to make ricotta cheese. After draining, Swanson pours the curds into a wheel container and continues to squeeze any remaining liquid by using a press and the weight of the other wheels. She flips each wheel and rotates the them in the press every 15 minutes for the first hour and once an hour afterward. The cheese dries and ages from three months to a year before sale.

A special publication of The Whidbey Examiner • The Whidbey Island 2013 Farm Tour Guide

Page 12

Distillery displays loganberry liqueur process By Ben Watanabe

Sipping the sweet loganberry liqueur by Whidbey Island Distillery on a hot day is hard to beat. The smooth, dark liquid has a strong scent of the tart berry that was mashed into distilled liquor. It’s also a strong spirit at 23-percent alcohol by volume. Visitors to the distillery on owners Bev and Steve Heising’s nine-acre Langley property can expect a tour of the grounds. The Heisings restored a barn and sheds that are used for tasting rooms, storage and batch collection. There’s also the bunker, the distillery’s pseudo-underground laboratory where Steve monitors the distillation process inside the still he and son Jim Heising designed and built. “We don’t just taste and send them away,” Bev Heising said “We try to create an experience.” Being in the “Bunker,” as the Heisings call it, is quite an experience. From the parking lot above the bunker, visitors can walk down a steep grade of a dozen stairs into the temporary whiskey-brewing

Ben Watanabe photos

Tiffany Waters labels bottles of Whidbey Island Distillery’s loganberry liqueur. room. Yes, Whidbey Island Distillery is working on a rye whiskey, likely to be named Whidskey. Through a small doorway, the bunker opens into a cottage with several rooms and

a large kitchen. Beyond that is the distillery’s store, lined with 35-milliliter bottles of the dark maroon liqueur. There are also Whidbey Distillery T-shirts, hats, loganberry liqueur chocolates, loganberry jam and copper

We Our Local Farmers! Gifts from the Heart Food Bank would like to thank our local farmers who donate thousands of pounds of fresh, healthy, locally grown produce to the food bank each year.

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Gifts from the Heart Food Bank P.O. Box 155 Coupeville, WA 98239 360-678-8312 giftsfromtheheartfoodbank.com

ornaments. To the right of the store is the still, the heart of the Heising’s lab. That’s where Steve and his son, Jim, spend most of their time tinkering with their specially designed stills. As a craft distillery, Whidbey Island Distillery is required to use 51 percent of its produce from Washington. The Heisings surpassed that requisite with 87 percent of the liqueur’s produce from

Washington, including all the wine used in the distillation process. Only the sugar is from outside of the Evergreen State. The upcoming Whidskey will not be ready in time for the farm tour. Davin Dok, the head brewmaster, said Whidskey is made with 49 percent rye from outside of Washington, 3 percent from Washington and 48 percent barley from Washington.

“We wanted to show our kids that we could make a U.S. product from the ground up,” Bev Heising said. “We feel like Whidbey Island owns this product.” Being part of the farm tour, despite the distillery not sowing and reaping a crop in the traditional sense of say, wheat, was not an issue for Steve Heising. The legalization of craft distilleries by the Washington state Legislature was designed to be an economic boon to farming and agriculture, which could use excess crop to make spirits. “It was a simple idea, farmers have always done it,” Steve Heising said. Whidbey Island Distillery Loganberry Liqueur is a hit at bars around the island such as the Saratoga ‘76 at Village Pizzeria in Langley. A bottle from the distillery costs $32.80 and the raspberry liqueur costs $34.21. The distillery opened in 2009, sold its first bottle in 2011 out of two batches of loganberry liqueur. This year, the distillery pumped out 14 loganberry batches, about 500 bottles per batch, and 4,000 bottles of raspberry liqueur. Take in the process of turning tart berries into a sweet spirit while walking around the distillery grounds, including a pond, picnic tables and a trail.

Matt Heising works on some of the distillery’s equipment.

Steve Heising, Tiffany Waters, Davin Dok, Bev Heising and Jim Heising present a recent batch of bottled loganberry liqueur, Whidbey Island Distillery’s specialty.