A Toast to the Community Forest with Chimacum Ridge Toasted Fir Cider

Thanks to local nonprofit Jefferson Land Trust, Finnriver’s 50 acres of organic farmland is protected forever, as is a significant portion of the surrounding agricultural land, numerous stretches of Chimacum Creek, and some of the nearby forestland, including the soon-to-be-created, 918-acre Chimacum Ridge Community Forest. 

 

Chimacum Washington — If you gaze south from Finnriver's organic orchard, you can see forested Chimacum Ridge rising prominently above the valley. Jefferson Land Trust is leading a local effort there to establish a community forest that will create a vital hub for both the forest ecology and human community and will model what’s possible with an alternative approach to forestry. The Land Trust has protected almost 18,500 acres, 1,500 of which are productive local farmland. The Chimacum Ridge Community Forest project, set to open to the public in 2025, continues a long-term effort to sustain and celebrate the interconnectedness of the Chimacum Creek watershed.


Set between Center Valley and Beaver Valley, Chimacum Ridge is the source for 19 headwater tributaries that flow from the forest into the main body and east fork of Chimacum Creek — home to one of the most successful community-based salmon recovery efforts in our region, including a section that runs through Finnriver behind our orchard. 

 

Chimacum Ridge is forested with mixed stands of mostly 40-year-old Douglas-fir, and naturally regenerated western red cedar, western hemlock, and Sitka spruce. Broadleaf trees like big-leaf maple, red alder, bitter cherry, and willow species are also scattered among the conifers. Additionally, the forest contains food and medicinal species like salal, mushrooms, serviceberry, evergreen huckleberry, Oregon grape, and elderberry. About 27 acres of freshwater forested wetlands are on the property. The efforts of organizations like Jefferson Land Trust ensure that these lands remain preserved for future generations, supporting not only environmental conservation but also sustainable forestry/agriculture and community well-being through miles of trails and sites for nature study. Working with local tribal communities to create access for Indigenous traditions within the community forest is another key element of promoting cultural vitality.


“We’re so excited about the Chimacum Ridge Community Forest and the way it creates and grows more interconnections among our ecosystems and communities.  And we appreciate the efforts to establish a community-oriented model that deeply engages the neighborhood,” says Finnriver founder and owner Crystie Kisler. “We love telling stories through cider and this release is another local story we are excited to share.”

 

Crafted as part of Finnriver's Community Cider series, the Chimacum Ridge Toasted Fir Cider embodies the essence of the region, blending flavors from the fields and forests that define the area. At the heart of the cider is the infusion of toasted Douglas fir, harvested from the ridge itself, along with organic Perry pears from Finnriver's organic orchard and locally sourced farmstead apples. During the aging process we added in a blend of black elderberries from the orchard, organic blueberries from local Stellar J Farm, and wild plums harvested from the Chimacum valley. 

 

Finnriver is pleased to be neighbors with Chimacum Ridge Community Forest and to see our neighbors working together to live thoughtfully in place, and with care for our watershed and ecosystems. With $1 from every bottle of the toasted fir cider sold going toward this project, folks can actively support the vision of a vibrant, accessible, and ecologically thriving landscape for all to enjoy. Here’s to community collaboration, the flavors of the land, and the preservation of these beautiful spaces for generations to come! 

 

“We’re proud of our longstanding partnership with Finnriver Farm & Cidery. It’s gratifying that our work to protect farmland in Jefferson County has played a role in the success of such a popular local business—one that’s a destination for residents and visitors alike,” said Jefferson Land Trust Executive Director Richard Tucker. “And we’re so pleased to have the opportunity to partner on a cider that celebrates Chimacum Ridge Community Forest in such a delicious way.”


Look for Chimacum Ridge Toasted Fir Cider in bottles and on tap at the Finnriver Chimacum Cider Garden and the Finnriver Tumwater Taproom. 

 

Photo taken at sunrise from Chimacum Ridge by Kerry Tremain. This photo is on the label of Finnriver’s Chimacum Ridge Toasted Fir Cider, a celebration of the Chimacum Ridge Community Forest which rises to the south of Finnriver’s organicorchard

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WORKING WITH BEES

May 1, 2020
We couldn't do it without the bees! According to the Pollinator Partnership, "Birds, bats, bees, butterflies, beetles,, and other small mammals that pollinate plants are responsible for bringing us one out of every three bites of food. Pollinators support healthy ecosystems that clean the air, stabilize soils, protect from severe weather and support other wildlife." At Finnriver, our farm and orchard rely on the work of pollinator, whose quest for pollen and nectar helps both feed their families and fertilize the trees. In our orchard, we provide home nests for mason bees, whose particular flight patterns and belly hairs make them very effective and thorough cross-pollinators for our fruit trees. We also have a handful of honey bee hives that promote pollination and make honey for the farmers. As organic farmers, we use an integrated pest management system to target pests and avoid or reduce the impact on pollinators and other beneficial insects, and we work to promote pollinator-friendly practices, such as planting the purple cover crop Phacelia. This wildflower produces lovely foliage topped with deep blue-violet flowers that produce heaps of nectar and attract an array of pollinators. Phacelia's common name is a translation of bienen-freund, German for "bee's friend." How Can You Help? You're helping pollinators by supporting small, local organic farms like Finnriver and all our neighboring farms. Grow your own pesticide-free garden with flowering plants, purchase organic foods and certified organic cotton clothing when you can, buy honey from local beekeepers, engage in citizen science and support legislation that protects pollinators.

BUILDING COMMUNITY WITH FOOD

August 1, 2019
Finnriver Orchard crew member Sam Scheidt and his partner Katelyn Porter were looking for an opportunity to get their hands in the soil, deepen their experience with production vegetable growing, and provide a needed resource for the local food bank. They found the connective tissue for their goals at the Finnriver farm when owner Keith Kisler suggested they dig into some underutilized space near the orchard. With the support of Finnriver, the Food Bank Farm and Gardens of Jefferson County, Sam and Katelyn began their first growing season this year.  They are currently responding to a need for an intentional grow of greens, lettuces and salad vegetables for the Tri-Area Food Bank in Chimacum. This is different from gleaning unwanted, overripe, or lesser quality foods from farms and supermarkets—how much of the food makes its way to the food bank. Sam and Katelyn feel passionate addressing the divide between people with means and people without means and the land’s capacity to provide for everyone. The same land can and does provide food for the food bank as well as for the Finnriver kitchen Sam says. Vegetables don’t make distinctions based on income and class. Perhaps humans can learn something from that. Either way, Sam is interested in blurring the boundaries, and feels good about all the labor he puts into growing food when he feels it is a needed resource. The food bank and this Finnriver partnership has also provided Sam and Katelyn a relatively low-risk environment to hone their farming knowledge and experiment with what they enjoy growing. Experiences like this can be vitally important and encouraging to young farmers, Sam says. He wants to encourage more farms to partner with newer farmers to better utilize extra space, address challenges of land access, and grow food for everyone in this community that needs it. This food bank garden has been producing a variety of lettuces, kale, collards, cabbages, and summer squash so far. A bounty of onions and winter squash are growing bigger everyday and will supply both the food bank and the Finnriver Kitchen later this fall. Looking toward future seasons, Sam and Katelyn are hopeful to put in more perennial crops like herbs and berries.

PARTNERING WITH THE SUN

July 1, 2019
Finnriver relocated our tasting and tap room in 2016 to a historic dairy farm at the central intersection in the rural community of Chimacum. Our goal was to show how rural economic development, land and resource conservation and sustainable agriculture can all converge and thrive. The old cow feeding trough was converted, using reclaimed barn wood, into a 75 foot long community table and the space covered by an open air pavilion. Alongside the pavilion, we restored an old feeding shed into our cidery tasting and taproom. These and other structures make up the Cider Garden, which looks out over the 50 acres of organic farm and orchard. This Cider Garden has now become an all-ages gathering space, music venue and local food court, offering a welcoming space for neighbors and visitors to gather and reconnect to the land that sustains us. In order to continue the mission of educating and inspiring wise land use, we worked with local renewable energy advocates and Power Trip Energy company to apply for the USDA Rural Energy for America program (REAP). With matching funds from REAP, federal tax credits, support from a Barnraiser crowdfunding campaign and loans, Finnriver was able to install an expandable, grid-tied 65-kilowatt system, using 212 solar panels. These panels cover 3,000 square feet of roof space here at the Cider Garden. Initially, we estimated that it would produce 65,000 kWh of electricity annually which would produce enough electricity to supply more than half of our annual power needs and send green energy back into the grid. After one year in service, the solar panels have in fact produced around 74,500 kwh – which is enough electricity to cover almost 80% of Finnriver’s portion of electricity use at the Cider Garden property. To commemorate this feat, a Sol Mandala was crafted by the ceramic artists at Millbrook Clayworks and with metalwork by Abraxas Crow. It celebrates the generous contributions of supporters of Finnriver’s renewable energy campaign. We recently installed an educational display that will teach visitors about the benefits of renewable energy near our North entrance.  We hope that this renewable energy system will provide a venue to educate our community about the benefits of solar energy and give us an exciting opportunity to 'walk our talk' about sustainability and to showcase how the local food economy can integrate land conservation, renewable energy and watershed restoration!

COLLABORATING WITH PLANTS, BACTERIA AND FUNGI TO CLEAN OUR SOIL

June 1, 2019
That patch of yellow-flowering, wild mustard greens behind the Finnriver Kitchen aren’t just growing tall to look pretty; they’re working hard! Results are in from the first round of testing on our bioremediation project, revealing the decontamination efforts are meeting our goals of clean and healthy soil! The Remediators, one of Finnriver's land partners, took up the task of removing toxic levels of petroleum and lead from an area of the property where farm equipment was historically repaired. A network of specially selected plants, bacteria and fungus (locally sourced willow, rapeseed, PDN-1 bacterial endophytes, and a mushroom strain similar to the edible Stropharia rugoso-anulata) have significantly reduced the high levels of toxins detected on the site since the project began two years ago. In a decontamination method known as the Integrative Biological Approach, mycoremediation and phytoremediation are used in tandem to leverage each organism’s purifying talents. These living beings have proven abilities to grow in contaminated soils and take up or break down petroleum and heavy metals. “By combining this suite of organisms together, they work better than on their own,” said Howard Sprouse, CEO of The Remediators and lead of the project at Finnriver. For example, the chosen fungi strain are able to transform heavy metals into a soluble form that the plants can then take up and store in their tissues. In general, the methods of bioremediation transform toxic organic materials at the molecular level, converting them into more innocuous compounds. While full mineralization of contaminants is desired, it is sometimes not possible, as in the case of heavy metals. In these scenarios, the hyper-accumulating plant material can be removed from the soil and taken elsewhere to decompose. This will be the method utilized at Finnriver. The biomass of the plant and fungal matter will be significantly less than if the contaminated soil were to be removed directly, as is the case in more conventional forms of remediation. In some cases, the plant or fungi material utilized in remediation create useful byproducts, such as bio oils that can be turned into fuel. There is even consideration that edible mushrooms can be harvested as a food crop byproduct in instances where the organic soil contaminants might be decomposed without so imparting toxicity. Soil contamination, particularly involving heavy metals and petroleum, pose huge health burdens to society and to the earth. Conventional clean-up invokes a sizable financial strain as well. Through observation, appreciation and application of the natural capabilities of some specific plants, bacteria, and fungi, we can remediate the damage as we work in partnership with these incredible beings. The samples collected from the Finnriver farm this spring were from areas of the project where plants were growing well and that were expected to be cleaner. More complete testing will occur at the end of this year’s growing season.

FEEDING THE SOIL ORGANICALLY

March 1, 2019
Last Fall’s rains and harvests may have depleted our soils of the nutrients that will determine the fate of our crops and the health of our garden this year. Early spring is a great time to add soil amendments because the rain and warmer temps will awaken soil microbes and bring those nutrients into the root zone. It is often said that we need to put a healthy dose of NPK (nitrogen, phosphorus, and potassium) fertilizers on our lawn and gardens every year. However, it is important to first know the components of your soil in order to understand what you may or may not need to add. At the Finnriver orchard, we test our soil every year as it lets us track how our soils are improving or being depleted by our fertility management program. With a soil test in hand, you can apply the appropriate amounts of amendments. By adding amendments such as lime (for alkaline) and sulfur (for acidic), you help "unlock" fertilizers that are bound to soil particles and increase the absorption of other amendments you add this year. It is essential to be careful about over-applying which can cause problems downstream when leached nutrients travel into storm water and aquifers that ultimately pollute river mouths and other bodies of water. This is why we encourage the use of organic means to amend soils. For example, a gentle means of replenishing nitrogen is to apply a 2-inch layer of compost onto your beds or around perennials. Earth worms and other arthropods will break down the compost and slowly release its nutrients to your plants. After a few years of composting this might be the only source of nitrogen that you need to add. Homemade compost from kitchen scraps, coffee grounds and leaf debris is a fine way to start. Other good commercial options are NutriRich (pelletized chicken manure) or Mushroom Compost in bulk. For more detailed information about the health of soils, I recommend “Teaming with Nutrients" by Jeff Lowenfells and “Soul of Soil" by Grace Gershuny.
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