The post below was sent as an issue of my newsletter, Ready for Rain.
When people learn that we live on an island that’s only accessible by boat, plane, or ferry, they sometimes conjure visions of Alaska-style wilderness and off-the-grid living. People who aren’t familiar with the region ask if we have schools and grocery stores. Despite our relative remoteness, Orcas Island does not want for amenities. In fact, our grocery stores punch above their weight and have prices to show for it.
But island life does have its inconvenient realities. A severe earthquake could cut off our power and disconnect us from the mainland for weeks. An attack (or accident) that affects mainland infrastructure could do the same. In these situations, we’d be on our own and this has imbued the island with a doomsday prepper ethic of self-sufficiency and self-reliance. We are not immune and always planned to move into the new house and start preparing.
While we don’t have a bomb shelter or a closet full of MREs, we are working to build up our knowledge and skills in feeding ourselves, and our friends. This summer was our first with a full season of gardening and catching seafood from the Salish Sea, and I’m fascinated by the possibilities.
We’ve enjoyed entertaining over 30 off-island guests this year. Some stayed for an afternoon, some for days. We want nothing more than for friends and family to have a memorable experience with us. Creating that experience from our effort is something we take as a challenge.
People who visit Orcas often prize the local, farm-to-table experience, including eating local seafood, like Dungeness crab, oysters, and spot prawns. They visit the farmer’s market to load up on fresh vegetables and bread. After a nice dinner out, they may order a cocktail or a dessert. Along with good company, food is a necessary part of any island experience.
We want to create a similar experience from home, based mostly on our own planning, time, and self-sufficiency. This summer has been a time to share what we’ve grown and caught. We’ve served many meals that featured crab and prawns we from our traps, tomatoes, zucchini, green beans, peppers, strawberries, and lettuce we grew, bread and pizza we baked, and dessert and cocktails we made, all overlooking the Salish Sea. That’s always been the dream and I can’t tell you how gratifying it is to see it happen.
The average visitor, I hope, feels that everything is operating smoothly and we have it all under control. This is my hope because the reality is not so flattering. We are learning on the job and always trying to figure out how to solve problems. Growing, catching, and cooking food is a challenge that always evolves. There are always new problems to solve.
From the outside, you might wonder if so much gardening and crabbing is a chore. Do we really love it, or is it a means to a self-sufficient end? It’s a good question and I’ll answer it with an analogy.
If you’ve ever gambled on a football game, lottery ticket, or at a card table, you know the rush that comes with taking a risk and hoping that lady luck shines on you. Having fished for crab and shrimp with Sachi for a few years, I came to see that all fishing is gambling. You place bets in the form of lures, traps, and bait and then hope that you’ll get lucky. Some days you win, some you lose, but the rush keeps you coming back. Experienced fishers are able to beat the odds, on occasion.
Perhaps gardening is no different. There are no sure bets, especially when you’re just getting started. You plant, water, wait, and hope. Sometimes the soil and sun cooperate, and sometimes they don’t, but you keep trying. The rush comes, but it’s spread over weeks in the summer when the garden finally matures. Experienced gardeners, like fishers, are able to beat the odds.
Today the odds are probably still against us and our garden, in part, because we’re still getting a handle on our little microclimate. Wind, shadows, sun, moisture, humidity, and temperature are all variables that can impact the harvest. Understanding what works at a specific location requires entire seasons of experiments. When an experiment takes that long, you have to see vegetable gardening as a lifelong pursuit. We are currently 1.5 seasons into a very long game.
Sachi is our chief vegetable gardener and gambler. Starting early in the spring, she placed bets in the form of squash, pepper, and tomato seedlings in the garage under UV lights and over a heating pad. She planted seeds for lettuce, beans, and more in the garden. If it works, the bets pay off when dinner is served.
The garden did well this year, but there were failures. The beets didn’t really form – not enough sun. Half the beans didn’t mature, and the squash almost failed due to cool weather that lasted too long into the spring. Mother nature and our own inexperience didn’t cooperate with some plants. There is always next year.
The garden did well this year, but there were failures. The beets didn’t really form – not enough sun. Half the beans didn’t mature, and the squash almost failed due to cool weather that lasted too long into the spring. Mother nature and our own inexperience didn’t cooperate with some plants. There is always next year.
One of our experiments this year seems to have paid off. Peppers and tomatoes prefer heat and warm weather. This spring we added raised beds next to the south-facing side of our home. We hoped the sun shining on the black siding would warm the plants enough to make them successful. It worked this year; a jackpot that came from a new use of the sun’s rays.
In fact, it worked so well we’ve been able to freeze the surplus and give some away. Our neighbors weren’t so lucky with tomatoes, so we traded our tomatoes for their apples and a frozen loaf of homemade zucchini bread. I like to think, if things do go off the rails, that we’ll all combine forces to get through.
Now that autumn is upon us, dried squash plants are composting and the tomato plants are looking barer. We’re watering less and looking forward to transitioning to a more interior lifestyle. Before we know it, seedlings will be growing in the garage, the garden experiment will start again and we’ll be one step closer to getting it right, come what may.
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