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Urban Foraging
by Jill Lightner
photos by Carole Topalian
It’s Linda’s Jam
Linda Adams deserves a Nobel Prize in Jam. She’s been making just one flavor since 1989, and it’s the thickest, most
blackberry-intense jam ever. Maybe it’s the quality of the fruit, or maybe it’s the simplicity of the ingredients (“island fruit,
just a little sugar, pectin”), but she manages to capture all the flavor of berries that go warm and pollen-dusted into your mouth
right off the vine. The berries come from what Linda calls a “cultivated patch” on Lopez Island; she picks around 400 pounds every year,
which translates more as “blackberry monster” than “cultivated patch.” Jars are $6 for 14 ounces.
It’s Linda’s Jam at D&L Farms
107 Military Road, Lopez Island
360.468.2728
fishbay@interisland.net
Seattle Free School
Seattle Free School makes learning a new skill painless. Classes are always free, and in almost every instance, kids are totally
welcome to join the adults (common sense rules here: If you don’t want your kids around lye, don’t bring them to the soap-making class).
Home canning classes are especially popular, but the subjects are endless, with new ones added all the time—current possibilities include
beekeeping, mascarpone making and raising urban chickens. Classes are held at a range of times and locations, and generally last around two
hours. If you’ve got mad skills to share, the school is always looking to expand their covered topics—and for that, they need more teachers.
seattlefreeschool.org
Molly Moon's Ice Cream
For an ice cream parlor, Molly Moon’s is wonderfully grown-up. Tables are fat blocks of rough-edged reclaimed timber; compostable bowls and
spoons are various sedate natural shades. Sauces—like a tart cherry compote and the balsamic reduction that ripples through the strawberry
ice cream—were created by Dana Cree, dessert chef at Veil, one of Seattle’s poshest restaurants. You might forget yourself and order a martini,
and Molly Moon’s unusual flavors are arguably as intoxicating. Some—notably Vivace coffee and honey lavender—take delicious advantage of local
ingredients. Some, like cardamom or Thai iced tea, make excellent use of beloved imported flavors. And some, like bubble gum, are designed to
please the younger patron. There’s also a very low window into the kitchen, so kids can watch ice cream genius in action. Adults can’t
have all the fun.
1622 1/2 N 45th St, Seattle [update on 9/10: and coming soon to Oddfellows Hall on Capitol Hill]
206.547.5105
mollymoonicecream.com
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