Nettles Farm was created from second growth forest in 1992 by owner Riley Starks. Its long history of providing food products for farmers markets, restaurants, and grocery stores culminated in the founding of a true farm to table restaurant at the Willows Inn, in 2001. Everything that was grown and produced at Nettles Farm became ingredients for the restaurant, and sales elsewhere were stopped. A snapshot of that relationship can be seen in the thoughtful TV series, Deconstructing Dinner, in the episode on Eggs. Though he sold the Willows Inn in 2012, there remains a strong bond between Nettles Farm, Chef Blaine Wetzel and Mr. Starks. A good summary of that time in our history can be found in Outside Magazine. Expect to see the Nettles Farm and Farmhouse Kitchen label in markets around Puget Sound soon.
At Nettles Farm, you have several choices for a true agritourism experience, and they start right outside your door. From breeding pairs of Sulmthaler chickens, to a small flock of the famous Blue Foot (Poulet de Bresse) Chicken, you can explore the exciting world of home chickens. You can visit with, and even walk, our two Oberhasli goats. They are twin brother and sister, Nico and Rosie, and love to be loved. During the changing seasons, expect to be able to harvest berries, fruits, some vegetables, and even the foraged plants that Chef Wetzel uses at the Willows. Nettles Farm is a magical place, where the everyday dramas of nature take place right before your eyes, in an environment of good air, good water, and good food: in short, good energy to revitalize and enrich your life. Read about the real life dramas in my blog below.
Nettles Farm b&B
Our two rooms, the FarmHouse and the FarmHouse Suite, can each sleep up to 4 people. Reserve a room now!
At Nettles Farm, I am striving to find the best eating chicken in the world. To that end, I am breeding the famous BlueFoot chicken, the dramatically large and rare Sulmthalers, and also interesting laying hens. As well as growing pure strains of each variety of chicken, I am cross breeding them to see if gains can be made in meat production, size, and flavor. A very promising cross I have now is the Auracana/Sulmthaler mix, which you can taste when you stay. The cost for each chicken is $35. See my blog for pictures and more information.
Most weekends I butcher 10 to 20 of my specialized breeds, and you can buy them right here on the farm. My goal is to give you the opportunity to try and compare different breeds of chickens, to better understand what is wrong with the Cornish Cross, the paradigm of our country. For a $50 fee, I will teach you to butcher your own bird, and you can take this wonderful skill home with you for your own backyard birds. Find magazine articles featuring my chicken workshops in the Spring 2013 NUVO, and in June, 2013 Seattle Magazine. I