Spring Growth

First Two Mangalitsas are back Home

 Two large and very Fatty Mangalitsa loins.  Should be on the menu tomorrow.  Tenderloin and kidneys on for tonight.  One leg is being cured for ham and we just put two large coppas on cure.

Nice Fat belly pieces to cook overnight.  If tasty pork is your thing, then come in and have some of the best, Locally Raised Mangalitsa.

Spring Is Coming?

Finally some growth in the greenhouse.  We were on track for an earlier spring when all went out the window with sub zero temps.  It is likely that we are a full month behind last year temperature wise.  Nothing was killed,  except a copper pipe in the wall behind the kitchen, Mother Nature put all growth on hold for a while.  It sure is nice to have freshly cut chives and the sweetest fennel to use in the kitchen.

Lots of baby lettuces, ruby streaks mustard greens, arugula, radishes, Turnips.  Soon we will be overcrowded and planting heavily outside.  First round of starts are planted inside, lots of heirloom tomatoes, basil (many types), leeks, etc...

Pasta filled with the last of Horsedrawn farm's Blue Ballet squash.  It seems to be the sweetest this time of year.

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.