Wednesday, August 24, 2011

Taking the ferry over from Kingston to visit the Pike Place Marker. Spot the Space Needle through the window.
While Hanging Out At The Pike's Place Market Is As Wild As a Toad -- Or Should I Say -- Crab Ride, The Luscious Lavender Fields Brim With Peace and Purple Beauty On The Olympic Peninsula

Sometimes called the Soul of Seattle, Pikes opened officially at First Avenue and Pike Street in 1907 after residents showed the need  to buy directly from product producers. On the first day it opened, everything sold out and hundreds of citizens left empty handed. Today, the market touts 200 businesses, along with 190 craftsman and and 100 farmers.
When Pike's was suffering a drop in visitors, Pike's Fish Co. restored the interest of thousands with its fish-throwing antics, a treat to watch. They often toss the fish to each other and have an audience on the sidelines waiting just to witness their humorous sales techniques.

San Pedro High Teacher, Lupe Franco (left), myself in the center, and former San Pedro High Culinary Teacher Sandy Conley Wood who recently moved up to Puyallup, Washington gathered to check out the Pike in a small reunion.
A touch of goods that can be sought or caught at Pike's from fresh fish to crabs and farmed crops as shown below..
A trash bin filled to the brim with locally gathered crabs. Now, that is fresh.
Returning to the Olympic Peninsula on the numerous waterways that surround the area.
Now, the luscious lavender fields of the Olympic Peninsula; Did You Know You Can Eat It!?
The fields, brushed in royal purple, beckon these women to walk through them at Purple Haze Lavender field.
The Purple Haze Lavender farm above and below was a special treat because not only were there stunning views of bundles of purple haze, but it served several types of delicious lavender ice cream. My favorite was the lemon-lavender.
We also enjoyed the Olympic Lavender farm where the owners keep a variety of fun and reasonably priced gifts,. Owners Mary Borland-Liebsch and her husband, Bruce Liebsch, enjoy their farm and even show its hundreds of visitors how to distill lavender oil. Below, he shows off a bottle that he just collected.Visit their website for lavender recipes at