Today we will go to a potluck sponsored by the local historical society here on Whidbey Island. The potluck is at a hundred year old community hall. This gathering happens once a quarter and the discussion is about back roads of Whidbey. This time we are discussing Quade Road and Goodell Road. I assume that this is the current Goodell Road as there use to be a couple of roads named Goodell Road.
The photo above is a back road, albeit, more rustic in nature than the ones under discussion. It is an old road to my farm where I grow my vegetables and fruit. I have talked about growing there in former blogs. The interesting thing about this road is it is six hundred and sixty feet down this road to the edge of my farm. I travel another four hundred feet beyond to the garden. The farm is ten acres of very secluded land. About two acres is cleared and my garden and fruit trees are in this clearing. We have farmed here for about seventeen years. It is not where we live, but eighteen miles from our home.
We use to garden at our home, but the land to the south of us, which was fields when we moved here, have grown up into tall conifers and shaded out our garden and orchard. Now we garden in this remote site. I love the peace and solitude this remote location affords. About the only sounds I hear when I am gardening are the resident raven making his croaky sound to talk with its mate, an occasional airplane and the scream of an eagle who has his eye on my dachshund. I have to keep a careful eye on both the dog and the eagle. If the eagle gets too aggressive the dog has to be in the truck. He would much rather be looking for mice in the garden. He likes to dig in the garden with me.
The interesting thing about this back road to my garden is that once this road was frequented by trucks that hauled strawberries to the local steamboats that took the goods to larger city centers. Until 1945 this was a strawberry farm, as were many of the farms in adjacent area. They had their own grange in the community as well.
In 1945, for some reason, the farm was left to decay. The folks who lived here moved out, leaving a very small house, two rooms, no plumbing, electricity, with wood heat, and never returned. We bought it in 1988. The house was partially collapsed and had to be taken down. A neighbor down the street gave us a photo of what it looked like when a family lived here. He didn’t know what happened to them. When we bought the property, strawberries still grew here, wild, but not flourishing.
There were also two other buildings on the property and an old root cellar. The two other buildings were at opposite ends of the property and were workers shacks. They were about ten by fifteen feet with just studs on the inside walls. The outsides had shiplap siding. Where there were knot holes in the siding and the knots had fallen out, the residents (strawberry pickers and weeders) had nailed up cornflakes box tops over the holes to keep the elements and mice out. Tin can lids were nailed over some of these as well. The same was true of the boards on the floor. The roofs were hand split cedar shakes from the property.
It was always fun to travel down this long road through two gates and arrive at this little part of history that we owned. We had hoped to build here someday, but life passed us by and it never happened. We garden and enjoy the solitude and hope that the folks who had tended there garden here so long ago watch over us and feel that we are good husbanders of their land. It is never easy work. Even with my modest garden, it is still a lot of work. I can’t imagine tending acres of strawberries. They also had goats, so maybe they provided milk and cheese and weeding for the strawberry farmers.
Now we are to an age where we have to think about the end of our lives and the farm will provide our retirement when we sell it. The time has come and I only hope that the new owners, when they materialize, are as reverent of the land as those who have gone before.
Hundred Year Old Apple Trees
The dish I am making for the potluck, if you are interested, is Italian Strata
Here is the recipe.
Layer the following in a large casserole (I am using my lidded cast iron kettle)
Large cubed bread (day old, stale, tough) soaked in a little butter, cream and milk until soft
Finely chopped onion
Goat cheese (chevre)
Homemade ricotta (see previous blog) with a little lemon zest stirred in
Red and yellow peppers chopped
Diced and browned lonzino (you could use bacon or ham)
I mixed five eggs with milk and poured over
Topped with shredded romano cheese
And bake until set. Because mine is large, I am baking part of the time with the lid on and then taking off to brown for the last few minutes.
I know, I didn’t give any measurements. It is just great to do it by feel and sight. You can add lots of goodies or a few. Bread is the main constituent, but it doesn’t have to be. Just have fun.