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Posts Tagged ‘Washington state’

Ice cream, chocolate truffles, lemonade,  jewelry, dog biscuits: lavender is in more than your grandmother’s cologne these days. Apparently it enhances practically everything. This I’m learning from two Pacific Northwest farms, where acres of purple look like the fields of Provence in summertime.

One is Lavender Wind Farm, a few miles outside Coupeville on Whidbey Island, Washington. (Check my previous post for more on charming little Coupeville.) Sarah Richards grows some 9,000 plants of lavender in many varieties, plus rosemary and sunflowers, on her 8.75-acre farm. It’s part of Ebey’s Landing National Historic Reserve, a national park that covers a big swatch of Whidbey Island and encompasses farms, hiking trails, the town of Coupeville, a state park, beaches and a lake.

From Lavender Wind Farm I can see the Strait of Juan de Fuca, Vancouver Island, and the Olympic Mountains. It’s gorgeous. Visitors are welcome, so I’m happily strolling the property, admiring a labyrinth lined with lavender, a gazebo, and ponds with a trickling stream. There are flowers and vegetables, inviting benches, and every view another photo op.  I get a peek into the drying shed and sniff the spicy air in the gift shop. Lavender massage oil, fabulous. Lavender mustard, I’m not so sure, but willing to try it. The whole place is enchanting.

The other farm is on San Juan Island, a ferry ride away.  Pelindaba is a riot of organically grown purple in summer.  A demonstration garden holds more than 50 varieties of lavender, you can pick your own bouquets in a cutting field, and there’s a craft workshop for making wreaths. Visitors like to bring picnics and buy lavender lemonade and cookies to go with them. Then they browse among 240 lavender products. I never imagined one plant could be used so many ways, handcrafted from flowers and oils. Pelindaba also has a shop in Friday Harbor, where I get to sample lavender chocolate ice cream and choose among soaps.  

If you can’t get to San Juan Island, check the Pelindaba shops in Seattle or Santa Rosa, California.  Lavender is definitely back in favor, and flavor.  But really, it was never gone; it just needed a creative boost.

(Lavender field photo credit: M. Denis Hill)

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Capt Whidbey Inn, WashingtonCaptain Whidbey Inn, on Whidbey Island, Washington, is as picturesque as it gets. Classic Pacific Northwest.  It’s a sprawling, century-plus log lodge on a grassy slope above Penn Cove, with a stone fireplace in the lobby, weathered chests in the hall, a cozy tavern, and  rooms overlooking the water or a lush garden. What’s not to love about that? Lodge rooms share down-the-hall bathrooms, but happily, they’re practical rather than quaint.

There are also four sweet, woodsy cottages, and I’m tucked away in one, enjoying a bit of a water view from the deck. I’m comfy with quilts and a fireplace, and the shower is all mine. Still, next time I’ll try one of the little lodge rooms so I can keep an eye peeled for a ghost; both #6 and #8 are vaguely reputed to be haunted. Also, the upstairs hall has a perfect book-crammed corner with soft chairs and good reading lamps.   There’s another building, too, with newer, bigger, non-quaint,  hotel-type rooms.  They have pretty views over a wide lawn and gazebo to a lagoon. Perfect for a wedding. 

Back in 1907, the judge who owned the property decided it was a good spot for a summer resort. So Judge Still had the lodge built and named it for Joseph Whidbey, a sailing master (not a captain) in the British Royal Navy. Captain Whidbey Inn is now in Ebey’s Landing National Historic Reserve.

Fireplace, Capt Whidbey Inn, WashingtonIn the inviting restaurant, seafood reigns–salmon, scallops, halibut, crab–when available fresh and local, with vegetables from the garden out back. The tavern I mentioned is Judge Still’s Tavern, which has a bar carved from a mammoth slab of sitka spruce. Burgers, BLTs with salmon, cheese plates and salads are on the light fare menu, all good, but the prize dish is Penn Cove mussels, pulled from the cove and served the traditional way with wine, garlic and butter, or Thai-style with ginger, lemongrass, coconut milk and red curry. Delicious. The back of the menu reminds you, only slightly tongue-in-cheek, that “consuming excess food and alcohol will make you fat; exercise will help.”  Fortunately, it’s very easy to get exercise around here, with all the walking paths and beaches, and the inn rents bicycles. I’m off to explore Whidbey Island.

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