Monthly Archives: October 2012

Holiday Open House and Photos with Santa!

Holiday Open House and Photos with Santa!

Coming December 1st, save the date!
Hot drinks, munchies, music, Christmas trees, fun, and of course Santa Claus will be here. Bring kids, dogs, lizards, donkeys…all are welcome to take photos with Santa!



Join Us for our Annual Wreath Making Class!

Join Us for our Annual Wreath Making Class!
Sunday, November 25th, 2 pm
With Elea Acheson
Call (360) 321 6789 to register

We’re getting out our funky wreath making machine because its time to have some fun with wild foliage. Learn how to make and decorate your own wreath using wildcraft techniques as well as old traditions. Class cost is $10.00 and includes instructions, wreath frame, and 1/2 an hour with the machine. Bring your own greens, or buy them here. Class is held in our greenhouse so dress warmly. Hot drinks provided.

Photo by Cuttlefish via Flickr

Small Business Saturday, November 24th

Join us as we celebrate small community businesses…

If competition is good for business, then community is good for the soul. We here at Bayview Farm & Garden believe that it takes a community to keep an economy healthy. We want to encourage you to spend your dollars locally, with us, with our neighbors, and with our friends. Every dollar you spend on Whidbey helps us all. So from Saturday November 24th – to January 1st, we are offering you a 10% discount* on your purchase when you bring us a receipt from any local business dated Nov 24th-Jan 1st. We will honor any Whidbey Island business receipt.

“For every $100 dollars you spend locally, $68 returns to the community through taxes, payroll, and other expenditures. If you spend that in a national chain, only $43 stays here. Spend it online and nothing comes home” –

*Sorry, this discount not available for animal feed.

By Revisorweb (Own work) CC-BY-SA-3.0 via Wikimedia Commons

Now in the Greenhouse: Fall and Winter Blooming Hellebores

Cheer up your home with durable, fall & winter blooming Hellebore!

We have the best selection of Hellebores available. They are no-fuss, critter resistant, reliable additions to both holiday décor and today’s gardens.

Outstanding varieties to look for at Bayview Farm & Garden:

  • Pink Frost (Dec) Vanessa’s Favorite!
  • Merlin (Mar)
  • Jacob (Dec)Jonas (Dec) Eric’s Favorite!
  • Ivory Prince (Feb) Elea’s Favorite!
  • Mahogany Snow (Jan)
  • Spring Party (Feb)
  • Spring Promise ‘Sally’ (Feb)
  • Spring Promise ‘Elly’ (Feb)
  • Red Lady (Mar)

Winter Jewels Collection:

  • Golden Sunrise
  • Cherry Blossom
  • Apricot Blush
  • Black Diamond
  • Golden Lotus
  • Onyx Odyssey
  • Painted
  • Peppermint Ice

For growing tips, visit Skagit Gardens website for a downloadable information sheet on the Helleborus Gold Collection.

Photo Credit: By JJ Harrison (Own work) CC-BY-SA-3.0 via Wikimedia Commons

Applejack Chicken

With the annual Apple Day and Mutt Strut fast approaching, I thought it would be fun to share one of my favorite apple recipes. I call it Applejack chicken as a flavor tribute, not because I use hard cider to make it…though maybe I will try that at some point. The deglazing and cooking liquid contains apple juice, which is then concentrated to make a sauce…ending up with one yummy apple-flavored chicken!

Here we go:

1 whole chicken, cleaned, giblets removed
3 pieces of maple flavored bacon
1 large yellow onion diced
3 carrots, chopped
4 cloves of garlic, thinly sliced
2 cups apple juice
2 cups water
2 T fennel seed
4 bay leaves
salt and pepper

Preheat oven to 400 degrees. Place dutch oven on the stove over medium high heat, add a drizzle of olive oil. While heating, cut bacon into half inch segments, drop into pan. Cook bacon until crisp, remove and drain on paper towel. The sugar from the maple bacon can burn more easily, so keep an eye out for potential bacon-cooking drama.

Once bacon is removed, add onion, carrots and fennel seeds. Saute for a few minutes, then add apple juice and bay leaves. Let the pan deglaze while you are preparing the chicken.

If you haven’t already, take a couple of paper towels and pat the chicken dry…makes for easier chicken wrangling. Next, separate the skin of the breast from the meat by gently sliding your hand between the two, resulting in a pocket. Try not to break the skin. Next, take the bacon pieces and sliced garlic and slip it into the pocket. Try to spread it evenly. Once you are finished, pull the skin closed, anchoring with a toothpick or two.

Give the mixture in the Dutch oven a stir, then place the chicken right on top. Add enough water to bring the fluid level up to the middle of the drumsticks. Bring to a boil, add lid and pop into the oven for 45 minutes.

After 45 minutes, remove lid and baste chicken with juices. Cook chicken for an additional 45 minutes with the lid removed, basting every 15 minutes. **Your cooking time will vary dependent upon the size of the chicken. The meat in the thickest part of the thigh should register 165 to 170 degrees.

When chicken is done, remove from pan for carving. Place pan on the stove over high heat to reduce cooking liquid for sauce. If you like, you can first pour the liquid into a gravy separator, which will help remove excess oil. Serve chicken with sauce drizzled over the top.

Post written by Jean Ann Van Krevelen, Author of Grocery Gardening,