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Bainbridge Island and the Kitsap Peninsula have a wealth of small farms producing vegetables, fruits, meats and dairy products. The Puget Sound area also has miles of shorelines and access to fresh and saltwater fisheries.  And there are a growing number of local food artisans creating fine cheeses, breads, wines and much more. Finally, we have an ever-growing list of restaurants and food retailers who are including local food in their offerings.

The distribution system hasn’t quite caught up with all of this local abundance, so buying it isn’t as easy as walking into your neighborhood supermarket. You need to

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If you love to cook, and you’ve ever wished for a commercial, licensed kitchen right here on Bainbridge Island, you’re in luck!   Would you like to:   make value-added products from your farm produce? Have a legal kitchen from which to do catering? Have a professionally-equipped kitchen in which to take or offer cooking classes? Have a space to do big baking or canning projects, by yourself or with a group?

We’re in the planning stages of just such a kitchen, to be a part of the new BARN artisan center, and we

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Makes about 20 cookies

2 sticks of unsalted butter
1 cup of sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cooked nettles (squeeze out the cooking water and finely chop, it should look like frozen spinach)  
1 cup chocolate chips

Preheat the oven to 400F. Cream the butter and sugar until fluffy. Add the egg and vanilla and mix until combined well. In a separate bowl, combine the flour, baking soda and salt, then add to butter mixture, and mix

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Tani Creek Farm

The Tani Creek trio of Max, Amber and Jonah is changing the face of farming on Bainbridge Island. Not only are they fresh-faced young people who have taken up the passion of growing food on our fair isle not known for fostering young farmers,  they practice a method of land stewardship that goes way beyond the term organic. Tani Creek

Tani Creek Farm's beautiful produce, after starting from raw ground only last year, is testimony to not only the hard work of double digging all the beds but to the sustainable and regenerative aspects of the farming style they practice. The three met in Eugene and each of them interned at different farms in Oregon, where they were exposed to the concepts of biodynamic farming. All report learning biodynamic principles not in school, but from the mentoring they received from the farmers they worked with. The philosophy of biodynamic farming utilizes a full circle approach that puts back what is taken from the land, planting by the zodiac calendar, and taking cues from nature for nourishing the soil and creating a lush, complimentary growing environment without the use of pesticides.

Max’s parents provide the land on the south end of the island, where the three live and work alongside Max’s parents and brothers. In a very short time Max, his family and Amber and Jonah have created a self sustaining landscape, with ponds that capture the runoff from other areas, including the house roof; pond water is then used for irrigation. There are neat double-dug rows of raised beds and several hoop houses for heat loving crops like tomatoes. The outlying areas are fruit and nut orchards of baby trees, growing amidst companion plants of beneficial weeds and flowers. They make several biodynamic natural potions from animal parts, herbs and minerals to provide the supportive biota which is then sprayed onto the fields and plants and used to inoculate compost heaps. I saw several hand tools probably known to other farmers but not on display in the usual nurseries that make double digging by hand easier than with just a shovel.

The produce coming from this place is absolutely gorgeous, and the soil reports from last year to this year show more than a hundred percent increase in soil nutrients. These young people have an obvious wealth of knowledge not shared by most of us gardeners, yet they humbly profess to be learning with experience, and credit mentors with giving them the tools to begin.

The scene is one of collaboration. The three are soft-spoken, with ready smiles, and seem to embody the concept of living simply with the earth. Their work ethic combined with their philosophy of living and farming give me inspiration, and a renewed hope that they along with others like them could actually reverse the downward trajectory of food quality created from decades of gigantic farms, monocultures and pesticide use. I would love others, especially youngsters, to take notice and learn from them. I want them to feel supported and nurtured by this community as much as they in turn nurture it with the love and effort they give to the land and the bounty they pull from it. It sounds sappy, especially coming from someone old enough to be their grandmother, but I actually feel peace and a little bit of joy when I think about these kids, their quiet contributions, and their potential for bringing about good change.

Find the Tani Creek Trio at the Bainbridge market on Saturday mornings, and watch for their produce at the Sound Food Ferry Farm Stand. They also occasionally sell excess produce to Central Market.

What's Fresh

Bainbridge Island Farmers' Market: Opens April 12, 2014
Poulsbo Farmers' Market  Saturdays: Opens April 5, 2014
Suquamish Farmers' Market: Opens April 16, 2014

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Island Food Circle

Island Food Circle Guide

Organizes food sources by category so that it's
easy to locate an outlet that's convenient to you.