Coffelt's Farm Pig Tour

 A trip to Coffelt's Farm for eggs, slowly gearing up for Feb. 11 opening of the restaurant.  I had almost forgotten what 'normal' pigs looked like.  The ones above ( 200 + lbs.)are mostly Berkshires and the ones below ( 25 - 35 # ) are Berkshire and basic pink pigs,  Sydney did not know their pedigree.

It gives some perspective on how different the Mangalitsas look and interact with people.  Their lives revolve around food.

Early Garden

Sorry no pictures,  but we planted a lot of seed this week, way earlier than normal, it is still January for Pete's sake.  The top is back on the greenhouse now.  All the greens will be fine, but sugar snap peas and favas are a bit iffy this time of year, they either thrive or succumb to rot.  We will keep you posted.  We also planted Neal's famous turnips, which produced great little baby greens and have survived form last fall.  Much pruning to do and opening in 2 WEEKS!

Thank  you John for the extra seed.

Cool Sunset from Ship Bay

 

 O.K.  crappy camera, but awesome view.  Taken before going home today.  The things that we take for granted.

I would say we are blessed, but more than likely we are just in the right place at the right time.

Judd Cove Oysters

On the way into town this afternoon, at the end of a beautiful sunny day. Low tide and Judd Cove Oysters.  Bill was out harvesting oysters, so I snapped a couple shots.  Bill and Char grow them in mesh bags and bring the bags in and then grade according to desired size.  The rest go back onto the beach to grow some more.  You can see the bags of oysters in the background, they are held off of the sand by racks.  It is hard to believe that many local restaurants do not even serve these incredible oysters, they prefer imports, or do not offer them at all.



Bill & Char are mostly selling in the Seattle area during the winter, but we will be sure to have them on the menu when we reopen the restaurant on February 11.

We are very lucky to have such an excellent oyster less than a mile from the Inn and there is no better time to eat them than during the cool winter months.

Here is a shot of one of the Mangalitsa Pigs.  He is getting chunky, bulking up.  The big ones are at around 200 #'s now.  We are happy to give a tour.

Not the best picture, but you get an idea of their size, they do love the mud.

Winter

Cold, Rain, Snow, Cold, Melt, Rain, Cold, Snow, Melt & More Rain.

The winter cycle is in full swing.

Nothing too crazy to report, a quick trip to NYC, to visit my sister and to do a somewhat illegal dinner with Curtiss and his adventurous dining group, check out Gastronauts, look at photos then Chevaline Dinner and you will get the general idea.  Our west coast, product driven style was well received.  More to come on Gastronauts.

The Mangalitsas are getting really large, we can honestly say hogs do gain weight in the winter months.

Little Kartoffel

Who says pigs are not cute?  At least until they put on another 200 pounds and start pushing you around.  This is the smallest of the six Mangalitsa pigs, he is starting to put on weight now.  He is roughly 70 pounds.  The biggest ones are now about 150 pounds.  They are growing fast.  Plenty of good food.

Halloween

The mangalitsas are getting their daily allotment of Vitamin A, C and lots of Potassium from the many pumpkins left over from Halloween.  They seem to really like the whole thing, especially the seeds.  It is nice not seeing them go to waste.  The only part left over is the stem.