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Our day will begin at The Organic Farm School with a short welcome along with coffee and morning snacks. From there, we’ll travel to Ebey’s Landing, where a naturalist will lead a detailed session on seaweed identification, responsible harvesting, and understanding intertidal ecosystems. Participants will gather edible varieties directly from the shoreline and learn how to process and store them safely. Next, we will head to the iconic Penn Cove Shellfish in Coupeville where we are so lucky to get to tour their farm where they grow and harvest Pacific blue mussels in the nutrient-rich glacial melts within the Skagit River. We will then make our way back to the Organic Farm Classroom to get some hands-on instruction with all the sea goodies we collected. We will prepare a clean, flavorful dashi and a wakame cucumber salad. As the dishes come together, the instructors will highlight practical techniques for using sea vegetables in everyday cooking.
The afternoon will turn to seafood preservation. Guests learn the fundamentals of curing salmon, preparing brines, and setting up a smoker in a way that’s replicable at home. You’ll also practice identifying, cleaning, and preparing oysters for service, with an emphasis on proper handling, storage, and accompaniments.
Then we will prepare mussels escabeche—a bright, make-ahead dish—served simply with crackers. Finally w
e will finish by gathering around the long table to feast on all of the incredible food we’ve prepared.
This full-day experience blends practical instruction with a strong sense of place and coastal craft.