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Originally published March 3, 2010 at 7:00 PM | Page modified March 4, 2010 at 10:49 AM

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Take a weekend drive to Kitsap Peninsula for a farm breakfast — and make a day of it

The Farm Kitchen near Poulsbo offers a special monthly breakfast that draws crowds from near and far. After breakfast, scenic towns and attractions abound.

Seattle Times staff reporter; Seattle Times photographer

Other breakfasts worth the (road) trip

More places for a big breakfast out of town:

Calico Cupboard, La Conner: Load up on carbs with its country-style potatoes. Fresh baked pastries and bagels, too. 720 S. First St.; 360-466-4451 or www.calicocupboardcafe.com/laconner.cfm.

The Maltby Cafe, Maltby, serves "three extra-large soft-poached eggs" on its eggs Benedict, but is known more for its big cinnamon roll with walnuts. 8809 Maltby Road; 425-483-3123 or www.maltbycafe.com.

Twede's Café, North Bend. The "Twin Peaks" TV series made this place famous, when the lead character played by Yakima native Kyle MacLachlan loved the cherry pie and uttered that the cup of joe here was "damn fine coffee." 137 W. North Bend Way; 425-831-5511 or www.twedescafe.com

Blueberry Hills Farms, at Lake Chelan, features Kari's Blintz, a large crepe with ricotta and cream cheese, topped with warm blueberry- or peach-pie filling (you can also get both) with whipped cream. 1315 Washington St., Manson; 509-687-BERY (2379) or www.wildaboutberries.com.

Old Town Café, Bellingham. A hipster hangout, where your eggs Benedict over homemade biscuits comes with live music. 316 W. Holly St.; 360-671-4431.

If You Go

A full day out for breakfast

Where

Farm Kitchen, 24309 Port Gamble Road N.E., Poulsbo. 360-297-6615 or farmkitchen.com.

Getting there

From downtown Seattle, take the ferry to Bainbridge Island. (Schedule at www.wsdot.wa.gov/ferries). On the island, head north on Highway 305 across Agate Pass Bridge. Turn right at the casino, then left on Division Street in Suquamish. Go left on Columbia Street, which becomes Port Gamble Road. Look for signs to Farm Kitchen, on the left. (The Edmonds ferry to Kingston is another good option. See Web site, farmkitchen.com, for directions.)

Diner's tips

Breakfast runs from 8 a.m.-noon on the first Saturday of every month. First come, first served; reservations not taken. The breakfast costs $9.75, though regulars like to add extras such as the farm's signature rosemary-apple sausage and fresh pastries. Or build your own breakfast. Sides cost $3-$5.

Nearby attractions

After breakfast, you can take a short drive to nearby towns and attractions such as:

Point No Point Lighthouse: The oldest lighthouse on Puget Sound. Tours available weekends, April to September from noon to 4 p.m. Tours outside those dates or during the week may be set up by contacting Friends of Point No Point Lighthouse, www.pointnopointlighthouse.com. Or just roam around the property on your own.

Stay overnight by booking at Point No Point Lighthouse Keeper's Residence, 9007 Point No Point Road N.E., Hansville. Reservations: 415-362-7255 (U.S. Lighthouse Society). More information: www.uslhs.org

Hansville Greenway: Several flat hiking trails traverse this nature preserve and wildlife sanctuary. Check "suggested hikes" and trail map at www.hansville.org/Greenway/hansville_greenway.htm

Port Gamble: More info on this New England-style village at www.portgamble.com. Rent kayaks here; see www.olympicoutdoorcenter.com.

Poulsbo: More info on this Norwegian-themed town: www.poulsbochamber.com. You can rent an electric boat or reserve a quick tour around Liberty Bay at www.northwestboatrentals.com.

More information

For more about activities and towns near Farm Kitchen, see www.visitkitsap.com.

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KITSAP PENINSULA — A half-hour ferry ride, followed by a 25-minute drive to get to the barn. That's a long way to go for breakfast.

But I was told Seattleites make this trek every first Saturday of the month. I was told Farm Kitchen was worth it.

The apples plucked from the trees outside the barn to make Hollis' rosemary-apple sausage patties. The raspberries and cherries, too, for summertime brioche.

So they come, as early as 8 a.m., foodies and followers of Michael Pollan's slow-food movement. Sitting along the back windows for a view of the pitchfork life. Or at the communal tables, with coffee and green tea, talking about the Winter Olympics, or that new Mayor McGinn. And food. Always food.

Farm Kitchen, in a red barnlike structure on a rural road between Poulsbo and Kingston, offers a slice of farm life for city slickers, a chance to take a cooking class at the barn or stay overnight. But its most popular venue remains its monthly eat-local theme breakfast, with pears, apples and berries plucked in season at the farm, or veggies from local organic producers.

"Farm-to-Table" dining has become popular. Fairburn Farm, on Vancouver Island, and Plate & Pitchfork, in Portland, for instance, have turned slow-food feasts into major events and destination dining.

Farm Kitchen is similar in scope, but more modest and less expensive. (In comparison, that ferry ride and drive don't look too far after all.)

Its special breakfast costs $9.75. Last month was scrambled eggs with organic veggies, roasted potatoes and a baked apple in pastry. This Saturday: brioche French toast stuffed with citrus cream-cheese filling, thick-cut bacon and fresh fruit.

Simple but fresh. And fast, this time of year when lines are short or nonexistent. You arrive. You park. You eat. (No reservations — it's first-come, first-served.) Then, depending on the season, there's more to do: Peek at the organic gardens and flower beds. Take pictures. Grab some grapes from the vineyard to munch on. Or grab a handful of apples from the barn to feed Jack, Jiggs and the other Percheron-Morgan draft horses in the back pasture. And you're done. On to Port Gamble. Or Poulsbo. Or Point No Point Lighthouse. Or whatever you're planning the rest of the day.

Weddings and tarts

Hollis Fay owns these 18 acres, six miles north of Bainbridge Island. She turned this former cow pasture with a butcher shop into an organic farm. Neighbor Anne Thatcher became her business partner.

The idea was to host weddings. Why not? The majestic setting. Summer beds of white roses, dahlias and sunflowers. Flanked by birch, evergreen and aspen. Gentle breeze rustling the leaves. Birds chirping. Throw in catered farm-to-table theme wedding banquets. There's a Northwest sensibility to it all.

The breakfast part was unplanned. Fay, former owner of Bainbridge Bakers in Winslow, had a following for her pastries. So she continued to bake her signature eight-grain pullaparts, orange rolls and fruit tarts in the barn 10 years ago.

Folks came early for her fresh pastries. Early also meant breakfast time. Eggs, why aren't there eggs for breakfast, too, regulars asked?

Next thing the owners knew, they went through 900 eggs every Saturday. The breakfasts used to be an every-Saturday event, but the business partners scaled back to a monthly breakfast to focus on the more lucrative wedding events.

The season dictates the breakfast menu. Frozen berries from their farm for the pastries during winter. Eating here, spring is fresher than winter. Summer better than spring.

But summer is also when the line gets long for Hollis' fruit tarts filled with Bings, Rainiers and raspberries picked out back. They supplement their menus with produce from farmers around the area.

About 450 to 500 diners come for summer breakfasts.

On my February visit, the figs were covered in frost and spider webs. But the air gets warmer now — shorts and sandal weather on some days even. Spring feels less hectic than summer.

Walking the farm

Roam the farm to check out the draft horses and the yellow iris. The daffodils and tulips should bloom soon.

"When (people) come for breakfast they like to walk the farm. It's a very country experience," Thatcher said. "They have a real interest in seeing land in the Northwest that is still being farmed. And it's that farm-to-table dining experience. People appreciate the fact that when they come here, it's food made from scratch, food from local producers, as much as possible."

Thatcher of Seattle and Hollis of Alaska moved here more than a decade ago for the same reason folks visit here: to get away from the city, to a quieter setting, to eat locally — because there's nothing like walking out and plucking a Gravenstein or a Golden Delicious and smacking into it.

The two don't tend the farm but lease it to Leapfrog Farm and Butler Green Farms, who grow corn, kale and other greens.

For breakfast, to get hundreds of diners in and out efficiently, the owners streamlined the menu. There's always a main dish such as scrambled eggs or French toast, some sides, including the signature rosemary-apple sausage, and whatever is ripe on the farm. Plus lots of fresh pastries, a la carte.

Making a day of it

Then you have the rest of the day. Some head to Port Townsend. Others hit the nurseries around Poulsbo and Bainbridge Island.

There are several nearby small towns to stroll around and burn some calories, such as Poulsbo, with its downtown Scandinavian motif, or Port Gamble, a New England-style hamlet modeled after the founders' hometown in Maine.

Both towns are on water. Rent kayaks. Or hire Bill Archer to give you a tour on his motorboat around Liberty Bay, off Poulsbo, to complete a lazy Saturday.

Among the most popular options is Point No Point Lighthouse, the first lighthouse built on Puget Sound, located at the tip of Kitsap Peninsula. The barking and the Frisbees in the air? Coming from the back of the lighthouse, where the beach has transformed into a dog park of sorts.

Nearby, quieter, sits the Hansville Greenway, a nature preserve and wildlife sanctuary, with seven miles of flat, dirt trails. Thatcher loves the feeling that she can "hike on a nearby trail or jump in my car and hike in the Olympics in 45 minutes... " or be in Port Angeles and then Victoria in two to three hours.

First, there's breakfast to prep this Saturday, though. "We gotta make the brioche bread for the stuffed French toast," she said. "And some pecan sticky buns."

Tan Vinh: 206-515-5656 or tvinh@seattletimes.com. Follow him on Twitter @tanvinhseattle

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