||| FROM LINDSAY JENNINGS for ORCA ISLAND COMMUNITY FOUNDATION |||
The shift into autumn is in full swing – a few less visitors, sweaters and boots out of storage, forest fungi popping up, new restaurant hours. I’m excited to tour island farms this weekend and get together with friends who have been busy with travel and guests all summer.
This week I had the opportunity to tour several OPAL Community Land Trust neighborhoods and upcoming projects with Lisa Byers. OPAL which stands for “Of People And Land” was one of the first community land trusts in the West. One of its early neighborhoods, Bonnie Brae, is celebrating its 25th birthday this year, and the need for stable, affordable housing has only continued to grow. OPAL has continued to work towards meeting the challenge. Around 8% of year-round Orcas residents of all ages live in OPAL homes, with more projects in development.
There are many ways that you can support the development of affordable housing, one being on your ballot this month. The OICF Board of Trustees has endorsed the ballot measure to renew the San Juan County Conservation Area REET as a part of Proposition 1 to renew our land bank. If the 1% Conservation Area REET fails to be reauthorized by voters and it sunsets in 2026, the 0.5% Affordable Housing REET will also end in 2026. We hope you join us in supporting Proposition 1!
Coming up on October 10, we are celebrating DAF Day! If you have a Donor Advised Fund (DAF) with OICF, it’s a great day to invest in our local community. DAFs have surged in popularity in recent years because they are incredibly effective at increasing giving capacity and streamlining philanthropy. If you don’t have a DAF and want to learn more about how you can maximize your philanthropic efforts, please get in touch.
Happy mushroom/rain puddle/book/recipe/fall colors hunting!
Lindsay
P.S. Applications for nonprofit organizations to be included in the Holiday GiveOrcas Campaign are now open! Get all the details here.
Lobster (or any) Mushroom Bisque
Melt 3 tablespoons of butter in your favorite soup pot. Sauté ½ cup each of chopped onions, celery, and carrots, adding 2 cloves of minced garlic once vegetables soften. Add around 4-5 cups of chopped mushrooms and sauté a few minutes more. Add a few sprigs of thyme and enough mushroom or vegetable broth to cover the veggies. Bring to a boil and simmer for 15-20 minutes until everything is tender. Remove from heat, remove thyme sprigs, and puree soup with an immersion blender or carefully in a blender. Return to heat and add 1 cup (or more!) of heavy cream and more broth to achieve your desired consistency. Season with salt and white pepper, and serve with fresh sourdough bread. Yum!
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