Midsummer on Aldora
We sailed back into Santa Barbara last week after finishing off our early summer escapades on Catalina and Santa Cruz islands. Perhaps I naively thought that by being absent for the obnoxious fog and wind season that plagues us from March through August, we would return to an Indian summer; inky warm water, a breathless, sweltering heat and relentless sun relieved by constant swimming… But not quite. The water is colder than expected here, but slowly warming, the wind in the west channel is non-stop and the fog seems to always be one sleep away, threatening us with it’s wispy fingers when the land heats up. The coastal wind that fills in around mid-morning until sunset is chilly as it whips over the cool water at a steady 10-15 kts most days, which seems to only be provoked by the fog. Santa Barbara really shines in September and October, when the rest of the country seems to be simmering down into a pumpkin-spice haze, yet here on the coast our summer is truly just getting started.
Putting the weather, and my British grumbling aside, I am so pleased to back. It’s been really wonderful to have returned to our anchorage community again and to catch up with friends. I found it difficult to sink into creative endeavours on our travels, because either I just really enjoyed being present in the places we were visiting or I didn’t feel like we were anywhere long enough to commit to projects. This next season for me is about getting stuck into work again; writing, recipe developing, bumper stickers, sea wench vintage, jewelry. It feels like the perfect time to transition back into routine, as the season here also shifts into something more settled.
Produce is at its peak right now. Tomatoes are splitting out of their skins under midday sun and are just begging to be smooshed onto toast with salty anchovies. Cucumbers are ever-so-juicy and want to be marinated and pickled and stuffed into pillowy pita breads or laced through tart yogurt and spooned over spiced meat. Peaches are forgiving and plump under their velvet coats and absolutely need to be eaten with soft, fresh cheese and peppery olive oil. We are thoroughly blessed with the quality of fresh food available to us here and it gets me very keen to be in the kitchen and pack some picnics to take to the river. And just beyond this bounty of summer sits autumn, patiently resting in the shade and preparing to spoil us all rotten with its glutton of sweet and starchy roots, orchard fruits and bejeweled pomegranates come September.
Oh what a time to be alive!
What a time to eat!
What a time to mop olive oil from your chin with wads of fresh sourdough!
With the guaranteed surplus of fresh fruits and vegetables, we also have deer and elk season, which doesn’t come with the same inevitability. Trevor will be putting in lots of hard work this fall with a local deer tag, a mule deer hunt on Catalina island and an Idaho elk tag, which is a first for us! We’re keen to take advantage of our Santa Barbara late-season summer and air dry some jerky or biltong in the Santa Ynez sunshine. We have a cracking Oxfordshire banger recipe we’ve made twice now back in the UK with my folks, and we’re planning on making plenty of those. I’ll be sure to include the recipe on a post.
The Catalina Island hunt is special because we get to sail Aldora back there as a home-base and, if all goes to plan, process a deer from start to finish onboard. Our deck hose with most certainly be working overtime but it’s going to be so rewarding to do it all on the boat; a true boat-steading adventure. This hunt will also coincide with lobster season, which is just perfect for a luxurious surf and turn meal or two.
Thank you to everyone who subscribes and who has been patient with me these last few months as Sea Wench has been a little slower. We are back now and raring to go, and will be posting lots of hunting, fishing and recipe content!
Custardy ice lolly recipe coming right up…