Piggy Plates

My first year together with George was spent primarily on an overgrown, forgotten, old farm property on a hidden corner of the enchanting west side of Vashon Island. We pulled back the veil of vegetation, left to go wild after years of neglect, with the hoof and snout of critters. When using a proper rotation of foraging animals, it is possible to convert the wilds of the forest into verdant pastures simply using freely ranging farm animals.

Early American Settlers used pigs to clear and till their land, preparing it for crops, pasture and gardens. The glorious pig has a wonderful ability to uproot all plants shy of an established tree. Superior to a goat, in my opinion, they are able to completely remove the underbrush by the roots, mixing their fertility in the soil all the while. Once cleared, the naked soil is rapidly overtaken by the opportunistic and aptly named pigweed. This quick to propagate annual plant in the Amaranthaceae family is the first to dust the ground with its vibrant green leaves, blushing with maroon blossoms. We used our magnificent swine to clear the overgrown farm, affectionately christening the property ‘Rancho Chancho’.

At the time, we were operating our small farm-to-table restaurant in the town of Vashon, La Boucherie. One day as the pigs were clearing the orchard they excavated a stash of china. There were nearly 100 dessert saucers, pink-rimmed and the perfect size for a piece of cake. Produced in 1922, ‘Rouge Lamelle, buffalo china’ printed on the underside, these pink piggy plates immediately caught my attention. They became a beloved addition to the ceramic ensemble at our small food establishment in our island town.

I am still using these plates to this day. I like to keep them on the table for as long as I can, using any excuse such as a share plate, bread platter, or as a resting place for silverware, in order to properly honor our story, our progress, our cultivation, and to properly honor our pigs. Sadly, after much love and use there are only 8 plates left in our stash.

8 Plates - or 8 seats- are also what is available for our inaugural farm dinner on the autumn equinox at Neverstill Ranch. Just like the pigs did with Rancho Chancho, I look forward to unveiling the magic of our Oregon Farm property, and the rebirth of Sea Breeze Farm to you all September 21 at 4:00 pm.

Nestled in the wilds of the Oregon wilderness, yet just over an hour from Portland, this dinner is an opportunity to enjoy your food at its source, in a farm style. George and I will be joining the table for this languid communal feast. Imagine platters of culinary delights passed as the last summer sun sets, the farm table perched above Deep Creek, under the shade of massive maples. Guests who join us are welcome to stay the night and explore the property, creek and river the next day. A complimentary breakfast will be provided for those who wish to join. Camping or lodging is encouraged. There are rooms available to rent in the farmhouse and hundreds of acres of forest and pasture to pitch a tent, camper or car and rest in the arms of nature, under the canopy of the Milky Way.