Head north on the ‘Woodinville Wine Highway’ past tracts of tasting rooms and wine cellars, navigate the roundabouts and eventually you’ll come to a unique farm and agriculture hub called 21 Acres. In addition to farming the land, the center leases some to local P-Patch organizations, and operates an educational agricultural center and commercial kitchen which farmers can use to store, distribute and process their food. Classes are offered on everything from beekeeping to food preservation and a small market sells produce and packaged farm products.
Photo: 21 Acres
Here, locally-grown produce receives the marketing and distribution attention long-given to grapes by the wine industry. Apples become apple butter, red cabbage a specialty seasoning and red potatoes become what 21 Acres chef Emily Moore calls ‘GBD’ — golden brown and delicious baked Duchess Potatoes. Creating a value-added product even works for an herb like stinging nettle, which Moore just picked on the farm. “Once you blanch them, they no longer sting and they’re very mild and sweet and delicious,” she explains. Add potatoes, leeks, sorrel, cream and milk and voila, tasty nettle soup, for sale at the market.
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21 Acres is a non-profit committed to helping local growers succeed. Educating the public about sustainable farm and food practices goes with the territory. The center got its start when the county's Farmland Preservation Program purchased the fertile but swampy piece of land near the Sammamish River. Members of the Woodinville Farmer's Market Association created 21 Acres to organize the purchase the land. In 2005, Gretchen Garth, a member of the Association and 21 Acres' acting Director, used personal money for just that. It wasn't until 2009 that 21 Acres broke ground on the showcase green building.
“Once the land became available, it became a real no-brainer to look at it as a possible place to develop a farmstead along with the kitchen facilities that were going to be necessary to process some of the food that came off the farm,” says Kurt Sahl, a consultant with 21 Acres.
The energy efficient building was designed to meet multiple functions and serve the land. Graywater flows through bio-digesting tanks before being dispersed to the farm. Composting toilets and waterless urinals are expected to reduce water use by 80 percent. A berm or mound of earth extends from the kitchen to cover the water and storm filtration systems and a storage space for produce on its way to market.
“It’s grandma’s root cellar,” explains Brenda Vanderloop, 21 Acres Communications Manager, as she stops to answer questions on a farm tour. "So, for our farmers who need a location to store food long term, it’s temperature controlled and it gives us access for our retail market and of course the food hub is using it as a location for distribution.”
Architect Nancy Henderson estimates the building will save 30 percent in energy costs. A rooftop solar array offsets an estimated 12 percent of the facilities' electric consumption. The windows and skylights have a very high thermal resistance and a ground source heat pump uses the stable temperature of the earth to transfer heat and cool the building. “This project does all of the things we wish our other projects had the capacity to do,” says Henderson, the Managing Partner of ArchEcology. "Many push the envelope, but none of them are stepping outside the box as much as 21 Acres.”
The 21 Acres building was built to last 100 years, but what will happen to the land surrounding it is somewhat uncertain. Across the street, 60,000 square feet of retail and 600 upscale apartments are going in. Last year, several property owners asked the King County Council to redesignate their land from rural to urban.
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