Door County is a solid 5+ hours from where we live, and a world away.
We got up to the peninsula, an area surrounded by Green Bay and Lake Michigan, just in time to enjoy the tail end of its fall color spectacle. Now back at home, you will be hard-pressed to find a tree past it’s prime, if not just starting to turn colors.
There are so many things to love about Door County –
Last time we were in Door County, it was the middle of November, snow was blanketed, leaves had fallen, and not much was open. The little we spent outside consisted of running to and from the car. But we only spent 1 full day there, which meant getting engaged, seeing sights, and having a nice dinner at the White Gull Inn. We have no photos from this trip, so that’s all I remember.
One month earlier this time means colorful leaves,
What we like about the off-season is abundant parking and no reservations. You can go just about anywhere and you don’t compete with a single soul. It’s almost blissful. Until you realize you’re in the middle of a forest and there isn’t a single soul…
This time we also went to Washington Island in an impromptu decision that had us speeding along winding roads to catch the next hourly ferry.
Another day we checked out the Lighthouse at Cana Island,
We also did – finally – one of the fish boils that Door County is famous for at the White Gull Inn (there are a lot of restaurants that do this). It starts on the back patio where a cauldron of hot water and salt is set over a fire, then in goes the potatoes and more salt. Finally the fish is added and kerosene is added to the fire to raise the heat over 500 degrees. The oils – the good omega 3 oils – from the fish rise to the top and get skimmed off, then it boils over from the heat and voila, the fish boil. It’s served with butter, lemon, and tarter sauce; as well as the potatoes and cole slaw (for greens). And cherry pie finishes the meal.
The ironic thing about the fish boil, as our boil master told us, is that the point is to skim the oils off and then eat the fish with butter and tarter sauce. So we take a healthy fish, remove the most excellent essentials from it, and replace it with artery clogging butter. I wonder if the dairy council runs the fish boils?? Although this is thought to be a Scandinavian tradition, it runs counter to their healthy eating habits. Tarter sauce has to be a new phenomenon for sure.
We drank some very good pumpkin and cherry ale at Shipwreck brewery and got a six-pack to go, we shopped at Bea’s Ho-Made goodies for cherry jams, and found a local potter who makes such beautiful bowls and vases. It was nice to talk to a local artist and buy her art for our living room – our little memento of Door County.







