Cape E Farm & Vineyard has a lot to offer. Europa Bed and Breakfast and Cape E Cooking School is also here. We are located on a small peninsula (Key Peninsula or KP) in the south Puget Sound region of Washington State. A small farm centered in the historic, unincorporated town of Home, Washington. The farm has been in the owner’s family since 1966 but was recently purchased from the family by Lori Deacon, the third of seven children.
“This place has always been magical to me and my dream has been to come back and make it into the escape I have always wanted”.
The house was built in the early 1920’s by European immigrant, Charles Greenhalgh. It was that influence that has given the house its European charm and styling. Just under six acres, It is nesled atop a hill over-looking the Puget Sound and views of Mt. Rainier, the vineyard, gardens and pastures. Huge cedar and fir trees grace the property and add to the peace and privacy.
The Vineyard, mostly pinot noir, was planted in 2004 and has been producing a promising harvest for about 4 years. Pinot Noir is a grape that “we hate to love and love to hate” by growers world-wide because it is pretty hard to produce a consistent quality of grape. Each year is different. We have overcome that to some degree by making a sparkling wine in the more challenging years (weather). Quantities are limited and enjoyed mostly by the owner and guests.
The gardens are planted seasonally and produce an abundance of vegetables and fruit which is used at the farm cooking school or sold to the community with the small on-site farm stand.
About 50 chickens reside at the farm producing wonderful free-range, high quality eggs also sold at the farm. The hens are kept company by rabbits and geese. They all seem very happy here.
Part of the farm is an old orchard which has been fenced and is now home to a small flock of sheep. They add so much to the atmosphere at the farm. The neighbors say it reminds them of Ireland. The lambs each year are either sold or stock the farm freezer.
The farm has been producing a variety of food for a while. The animals are all well cared for and nothing ever suffers here – but it is a real farm. Small farms, by nature, are a much healthier environment for livestock and should be supported by locals where ever possible.
The farmhouse is charming – not fussy. It was never really finished by the original owner but the bones were great. Most of the original craftsmanship is still visible but some things were changed through the years. Currently, it is being restored, slowly, to fit the original 1920s character. Very European in some ways. The bathrooms are interesting, The original livingroom is now used for the main dining room, and it is delightful (complete with an 800 bottle wine cellar).
The kitchen is large and functional. Perfect for the small cooking school that starts in the Fall of 2011.
There are three nice sized bedrooms too. Offered as accommodations for the Cape E Cooking School, Europa Bed and Breakfast and guest quarters for events booked at the farm. It is a prefect site for small weddings, parties or retreats.
The terrace, overlooking the bay and capturing the morning sun is a delightful spot to enjoy the morning coffee or tea or mimosa. It’s all good!
“Everyone asks me what the “E” stands for. I start off by saying “everything”. However, it really sprang from my love of Earth & Elegance & Edibles”.
Also Cape E sounds like KP, which is the name locals call the Key Peninsula. And a cape is another word for peninsula or point surrounded by water.
FALL 2013 Schedule
Wow, has it been a crazy summer!! Come see what's next!
Saturday NOV 9 - Old World Ravioli and the secret to perfect stock (by popular demand) *
SATURDAY, November 16 - Tricks for making perfect DOUGH - We will work with at least 4 different types of dough. Flat Bread (Lavash), Cream Puffs, Perfect Pie or tart dough, and a quick pasta dough. All of these will turn into delicious dishes we will eat following instruction.
(Suggest a date) -Get your own group together and tell us what you want. Choose from Ravioli & Stock Class or, - 253-884-4412.
(Suggest a date) - Appetizers for a social gathering. Pefect for the holidays. Call to set the date - 253-884-4412
$75 per person (6 adults, max unless a larger group is requested)
*This class will learn an old world style of making raviolis; dough, filling and sauce with many items from the farm. These little pillows are delicious and once you learn the method, you can change it up with your own ingredients. This is by far the easiest and best method I have tried and is a new favorite. ALSO - I will show my delicious method to making soup stock. It is easy, inexpensive and absolutely has more flavor than anything I have found in a can or box.
Finally, we will enjoy a meal of our creations. Class starts at 3PM and includes about 3 hours of instruction and additional time to share the meal with the group. If you are a wine drinker, we aske that you bring a bottle to share during the meal. Other beverages are provided.
(Call if a different date works for your group of 6 or more - we want to work with you so your experience at the farm is perfect!)
Farm Fresh Produce Available!!!!