Eat local: Cooking with ingredients from Patagonia on the ship, at Puerto Chacabuco, Chile

Using ingredients purchased in Patagonia, our lunch in our apartment on the ship was fresh local Chiloé Island mussels in a tomato Meunière sauce with a fresh salad, anchored at Puerto Chacabuco, Chile

Using ingredients purchased in Patagonia, our lunch in our apartment on the ship was fresh local Chiloé Island mussels in a tomato Meunière sauce with a fresh salad, anchored at Puerto Chacabuco, Chile

 

After finding some excellent local markets and loading up on fresh ingredients, it was time to cook and enjoy a few meals in our apartment on the ship.  Being able to cook some of the excellent local ingredients from markets around the world is one of the great pleasures of having a kitchen in the apartment as we circumnavigate the world every two years.

 

With a hankering for some pasta, although not local, our dinner in our apartment began with linguine with Italian porcini mushroom and truffles sauce, anchored at Puerto Chacabuco, Chile

With a hankering for some pasta, although not local, our dinner in our apartment began with linguine with Italian porcini mushroom and truffles sauce, anchored at Puerto Chacabuco, Chile

Totally local, our dinner in our apartment continued with sauteed fresh local Chilean fish fillets with a shrimp and Chiloé Island mussel suace with local Romano beans and basil, anchored at Puerto Chacabuco, Chile

Our dinner in our apartment continued with totally local ingredients — sauteed fresh Chilean fish fillets with a shrimp and Chiloé Island mussel sauce with local Romano beans and basil, anchored at Puerto Chacabuco, Chile

Our dinner in our apartment happily ended with shared desserts from the leading bakery in Puerto Chacabuco -- here the walnut tort; anchored at Puerto Chacabuco, Chile

Our dinner in our apartment happily ended with shared desserts from the leading bakery in Puerto Chacabuco — here the walnut tort; anchored at Puerto Chacabuco, Chile

 

We’re still arguing over which of these awesome desserts was the best.  Luckily, they both looked so good at the bakery we bought one of each so we could have the argument!

 

Our dinner in our apartment happily ended with shared desserts from the leading bakery in Puerto Chacabuco -- here the dulce de leche cake; anchored at Puerto Chacabuco, Chile

Our dinner in our apartment happily ended with shared desserts from the leading bakery in Puerto Chacabuco — here the dulce de leche cake; anchored at Puerto Chacabuco, Chile

 

Eat local: Patrimonial farmhouse luncheon, Chiloé Island, Patagonia, Chile

We were welcomed by the owner’s son at a “patrimonial farm house” in Chiloé’s rich agricultural heartland, the Rilán Peninsula, Chiloé Island, Patagonia, Chile

We were welcomed by the owner’s son at a “patrimonial farm house” in Chiloé’s rich agricultural heartland, the Rilán Peninsula, Chiloé Island, Patagonia, Chile

After our chef’s guided visit to the local farmers’ market in Castro, Chiloé Island, Patagonia, Chile, a small group of us visited a “patrimonial farm house” in Chiloé’s rich agricultural heartland, the Rilán Peninsula, Chiloé Island, Patagonia, Chile, for a tour and luncheon featuring local food and drinks. At the farm we learned about traditional methods and local customs.

The farmhouse we visited was in the style of traditional German architecture, built from local alerce wood, Chiloé Island, Patagonia, Chile

The farmhouse we visited was in the style of traditional German architecture, built from local alerce wood, Chiloé Island, Patagonia, Chile

All of the woodworking on the farm is picturesque, Chiloé Island, Patagonia, Chile

All of the woodworking on the farm is picturesque, Chiloé Island, Patagonia, Chile

We toured the farm’s vegetable gardens, fields and orchard (pictured), Chiloé Island, Patagonia, Chile

We toured the farm’s vegetable gardens, fields and orchard (pictured), Chiloé Island, Patagonia, Chile

Portrait of the 95 year-old founder of the farm who thrived in the area by being the first to divert the nearby river into irrigation channels, Rilán Peninsula, Chiloé Island, Patagonia, Chile

Portrait of the 95 year-old founder of the farm who thrived in the area by being the first to divert the nearby river into irrigation channels, Rilán Peninsula, Chiloé Island, Patagonia, Chile

The owner’s son explained to us that his dad (with whom we had cocktails) was a pioneer on the peninsula when, decades ago, to solve the perennial problem of a lack of sufficient water to farm the land, he got permission and dug the first diversion channels (“canals”) from the nearby river. This gave him water not only for irrigation, but also for turning a water wheel which gave him hydroelectricity.  With electric power, he was able to turn the front of the farmhouse into the local dry goods store and remain open after sunset with electric lighting.  The patriarch and his family took the ferry boat to Puerto Montt on the mainland once a month to purchase the supplies and stock for his general store.  After our luncheon we had a chance to see the store (preserved now as a museum) and read old accounting ledgers.

Outer farm buildings and one of the irrigation channels dug decades ago by the founder, Rilán Peninsula, Chiloé Island, Patagonia, Chile

Outer farm buildings and one of the irrigation channels dug decades ago by the founder, Rilán Peninsula, Chiloé Island, Patagonia, Chile

 

After our tour of the farm we were welcomed on the farmhouse porch with wine and juices, Chiloé Island, Patagonia, Chile

After our tour of the farm we were welcomed on the farmhouse porch with wine and juices, Chiloé Island, Patagonia, Chile

The smokehouse where meats and fish are smoked for consumption on the farm (and served to guests), Chiloé Island, Patagonia, Chile

The smokehouse where meats and fish are smoked for consumption on the farm (and served to guests), Chiloé Island, Patagonia, Chile

Home-smoked local salmon and homemade cheese as appetizers with the variety of drinks, Chiloé Island, Patagonia, Chile

Home-smoked local salmon and homemade cheese as appetizers with the variety of drinks, Chiloé Island, Patagonia, Chile

The owner’s son pouring delicious ulmo sours (Pisco sours sweetened with the syrup of a tree native to the south of Chile), Chiloé Island, Patagonia, Chile

The owner’s son pouring delicious ulmo sours (Pisco sours sweetened with the syrup of a tree native to the south of Chile), Chiloé Island, Patagonia, Chile

A platter of broiled Chilean hake (fish) being prepared for our luncheon in the farmhouse’s dining room, Chiloé Island, Patagonia, Chile

A platter of broiled Chilean hake (fish) being prepared for our luncheon in the farmhouse’s dining room, Chiloé Island, Patagonia, Chile

At the end of our visit we found out that we had been quite fortunate in scheduling this trip, as the farm only hosts two or three small groups each year.  In addition to the farm being recompensed for the tour and hospitality, we were pleased to learn that a portion of our destination experience fees were donated to the local native farmers.

 

Our luncheon’s main dish was a traditional Chilean outdoor firepit “boil” with seafood (mussels, clams), fish, bread, sausage, pork, and local potatoes; Chiloé Island, Patagonia, Chile

Our luncheon’s main dish was a traditional Chilean outdoor fire pit “boil” with seafood (mussels, clams), fish, bread, sausage, pork, and local potatoes; Chiloé Island, Patagonia, Chile