Spring Break: Cider and Seattle

Good weather graced us for most of our trip, except for the day we hoped to see Hurricane Ridge. After leaving Forks, we were headed to Port Townsend and had planned to drive up to the ridge so mother could witness the incredible view I'd taken in months before. We failed to think that the weather would be anything but the clear sunny skies we were getting in town but half way down the highway, we entered a fog that only got worse as we continued upwards. I didn't even know we'd reached the visitor's center until I saw parking spaces on the road because we couldn't see the building in front of us. Mother wanted to wait around for an hour to see if clouds would lift but that debate got settled when the rangers said they were closing for the day. As we got back in the car, there was the slightest break that revealed one rocky, snowy peak. Mother jumped out for a picture as though we'd just seen big foot.

Back in town, the sun was still there and we headed on to a destination I'd been anticipating for some time: Finnriver Farm and Cidery! I was immediately in love. The farm is tucked away along a dirt road of little properties and countryside and despite their popularity, it feels super-home-y and humble. Hand-painted signs are abound and dogs trot around the driveway to greet you. The tasting room is attached to the production barn where huge stainless steel vats of cider sit fermenting and the core group of cider makers sip concoctions. Our tasting hostess Erin was exceptional and we conversed with her over an hour about everything from cider to school, family and odd jobs. I had been fantasizing the possibilities of living and working up there since we'd arrived and tried to show the best of my cider inquiries and get a sense of opportunities. Erin would actually be leaving after May because they are expanding and looking for someone more full-time and I was super enticed to take her spot. Unfortunately I'll still be tied down in May. And really, I don't know if another wanderlust gig is what I need right now. Still, I'm keeping all my dreams open at this point.

Besides the good conversation, there were obviously good tastes happening as well. We tasted 8 ciders and a few cider wines. Before Finnriver was a cider operation, they were a full-functioning farm. The family of four had gotten the property 10 years ago when the parents decided they wanted to have their kids raised among farm life. A family picture on the wall behind us furthered my deep appreciation for the vibe there. Cider came to life only 6 years ago and the 4-acre business is just now pursuing expansion plans for more growing space and an on-site gathering area to do brick-fired pizza and cider galore.

Our first taste was their Hopped Cider, of which I'd only had one other. This one far surpassed my hoppy experiences. Erin explained that the difference of flavor in hopped cider as opposed to beer is because it is not heated so you get a brighter, airier taste. It was not nearly as overpowering. The next one we tasted was a spring seasonal I'd actually shared with Dusty on our cider date: Solstice Saffron.  The saffron is locally grown and harvested from a nearby farm and just the slightest amount created the aromatic, complex flavor we tasted. This one was definitely a favorite, being drier but flavorful. I think that my cider preferences are veering away from the sweeter ones but not quite wanting something so dry that it just tastes alcoholic; this was a perfect medium. After a delicious pear, we moved onto Black Current. This is the one I see most often in stores but had never ventured to try it because I'd historically had bad luck with berry types. I was thoroughly delighted to have my berry qualms crushed! Although this is back on the sweeter side, the super potent, tangy taste of the currants is infused perfectly so that it is complex and full-bodied without being heavy and syrupy or tasting superficial like many other fruit ciders I've tried. Erin was also in favor of their most popular flavor but explained the irony in that the farm was so invested in local, sustainable practices and yet this best-seller was also the only flavor that had to source internationally. Apparently there was a disease back in the 60's called White Pine Blister Rust which required a host plant such as Currants in order to spread its crippling symptoms upon trees. Because of the threat, Currant plants completely eradicated from the area. I asked her if there'd been any success in establishing an effective way to revive the crop within the country and she said that they are partnering with a farm that will be working on that project but for now, all of their Currrants come out-of-country. I still bought a bottle of the stuff, though.

Next was a Berry Sour Cider I'd eyed when we first walked in. I'd just had my first taste of a sour beer last week and had never seen a sour cider, let alone know anything about what makes a sour a sour. Erin described it as an "intentional accident". Essentially, it involves infusing the cider with a wild yeast that contains 3 different types of funky lacto-bacteria. "So, it's like a probiotic drink? Like Kombucha?" I asked. Basically (how's that for convincing yourself that drinking is healthy?) I liked the concept much more than the flavor. It was exciting but a little to "frenchy-funk" for me. The next one was also more of an experience for novelty's sake, as I've never been too much a fan of Barrel-aged ciders. Their Fire Barrel is aged in Oak as opposed to their steel vats so it picks up a ton of woody flavor. It also contains a unique strain of bretino misces bacteria that helps along the earthy flavor and uses a very high-tannin apple. The earthy, bitter combination was good for a taste but I wouldn't do a full glass.

Erin finished us off with a some of their thicker, specialty concoctions. First, a Black Current Bourbon, infused cider that is fermented, sent to a nearby distillery and then fruit-infused. This one had a port-style texture and the sweetness was cut by the bourbon to make it more of a drink I'd use to flavor a food or something. Then we tried two dessert-style wines, an apple and a pear. At this point though, I think I had found my favorites and was more interested in our conversation.





After the tasting, mother and I wandered the farm out past their u-pick blueberries to where Erin said they'd just gotten new meat piggies. There was a worker there to feed them when we got there and we got to see them all flock to him at once like dogs. We both agreed then and there that pigs were far too pet-like for us to contemplate killing. Heading back to the cider house, we mad our purchases and got on the road. But not before Erin gave me a contact card for musician inquiries. She explained that come May, they would be doing weekly pizza/music/cider parties on their pavilion and were looking for musical talent. I see a road trip with Dusty in the future!

The immediate area of Port Townsend instantly won my appeal. Mother and I put our things down at our Bed and Breakfast, The Commander's Beach House which say immediately on the waterfront, and then walked the streets of galleries and shops to Silverwater Cafe which serves a delicious Chili Greenbean dish and even more Finnriver cider. The town was getting sleepy by the time we left but we checked out their co-op and the next day, got to visit a few of the galleries and walk into their state park which is home to an old Fort complex, Barracks and all. A couple of roadies that we'd come across at the pier told us it was a must-see and explained how the area was a major first-line of defense for anticipated water-borne attacks during the time of Hiroshima and even earlier on. The moss-covered structures were open to the public to venture inside the graffiti on the walls suggested that they'd probably made many a happy home for people before the land was made into park territory. I think I'd be too wigged out to sleep there.

Before we knew it, we were once again Seattle-bound. This time, it would be via ferry. Port Townsend is surprisingly close to Seattle, taking under two-hours if you cross the water from Bainbridge Island. This makes it an even more enticing spot to consider living. I was excited to finally have my first ferry experience, albeit a bit nervous about the concept of thousands of tons of vehicle weighing down the belly of the boat. It is quite a claustrophobic experience to drive your car into the dark carrier belt and we were parked next to a giant school bus which made even more anxious. However, once it starts and you get out on the deck, you forget about the precarious load. It's a fun way to commute. I don't know if I'd get sick of it if I had to do it every day but the process seems to go pretty smoothly as long as you're not waiting for a boat during rush hour.

Mother and I tried to meet up with our Seattle connections for dinner and cider but timing didn't work. We were able to enjoy a last meal of delicious sushi from Chiso between just the two of us and I treated mother to a flight experience at the tasting house. As our trip was winding to an end, each moment began feeling more precious and I was even more determined not to let any reactive attitude enter our evening. Mission accomplished, above and beyond. Back at the Air BnB that now felt like home, we stayed up and finished a game of rummy while sharing cider and chocolate with Sarah and getting to know her a little bit better.

I slept horribly that night. I think it was because I would be dropping mother at the airport in the morning. When we hugged goodbye, it all hit me at once that I didn't know when I'd see her again, that after wanting her immediate comfort and support for so long, I was so soon being thrust back into "dealing" by myself out here. In my last look at her before leaving, I paused to search her face. It was there that I found deep gratitude and love and knew that our time had been worthwhile even through the downs. It was then I could see her go.

And back in Packwood, life goes on. April stands for action. And snow?

With rain in the forecast all weekend, the mountain is getting between 8 and 24 inches (supposedly) so I may get one last go at it tomorrow. Then it's back to work on Monday before two more out-of-town adventures, one with the team and one with my dear, dear love Anna!

Full steam ahead.