This morning we raised the anchor and set sail for Conception Island, 42 nautical miles away. Conception Island is a tiny uninhabited island, surrounded by the deep water of the Atlantic Ocean. The water here is incredibly clear which is why we like it. We learned—the hard way—that it is best to visit in relatively calm conditions. That includes the sea state which may be impacted by a storm hundreds of miles away. This is our first visit in four years. It is a little bouncy and rolly here but not terrible.
We took a brief walk on the beach.
One of the stands at the Farmers’ Market. Everything is home grown.
The crackers in my solar oven, under the dodger. The solar oven never goes above 175° so I have to finish the crackers in my “real” oven.
Yesterday we went to the Farmers’ Market in Salt Pond and bought eggs, tomatoes, greens, chives, eggplant, sopadilla fruit, and papayas. We were even treated to some free food made by the vendors for a customer appreciation day. The harbor was choppy yesterday so we stayed on the boat after returning from the Farmers’ Market. I made seed crackers and partially baked them in my solar oven. It was too windy to put the oven on the deck—the oven and crackers would have tipped over—so they had to sit under the dodger.
The beautiful, clear water at Conception Island.
We took a brief walk on the beach.
One of the stands at the Farmers’ Market. Everything is home grown.
The crackers in my solar oven, under the dodger. The solar oven never goes above 175° so I have to finish the crackers in my “real” oven.
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