With a half million dollars earmarked for a conservation easement to protect the Ferry House and surrounding land, the U.S. Senator who helped secure the money spent one day last week touring the 22-square-mile Ebey’s Landing National Historical Reserve.

Senator Patty Murray toured parts of Ebey’s Landing Sept. 14, and got a better understanding of the efforts to maintain the character of the reserve.

“The preservation of Ebey’s Landing is a great example of how using a local approach to accomplish a goal can achieve success,” Murray said.

The reserve is looking forward to receiving $500,000 from the federal government to buy a conservation easement for the historic Ferry House and the surrounding land. The Nature Conservancy will take the money from the easement and turn around and put the money into a stewardship fund that will benefit the Ferry house.

Murray started her tour by visiting the Jacob Ebey House that overlooks the prairie south of Coupeville. The Jacob Ebey House, built in the 1850’s, is undergoing a rehabilitation that will convert the home into a visitors center for people hiking the reserve’s trails.

While visiting the house, she talked with members of the Ebey’s Landing Trust Board about the issues facing efforts to preserve the character of Ebey’s Landing.

One major issue concern is whether farmers will continue to find their pursuit profitable.

“How do we find something where the farmers can make a living,” Trust Board member Marshall Bronson asked Murray.

Murray next headed to the Ferry House which is located off Ebey Road south of Coupeville above Admiralty Inlet. During the tour, she met with officials from the National Park Service, The Nature Conservancy and the Whidbey Camano Land Trust.

She also visited the Smith Farm and heard several local farmers discussing their families’ experiences farming within the reserve.

Murray also learned about the Town of Coupeville’s efforts to use stormwater for irrigation in nearby farms.

She ended her visit by sampling food that was prepared by Susan Vanderbeek, the former owner and chef of the Oystercatcher, that was made from produce grown at Sherman Farms, Rosehip Farm and Garden, and Willowwood Farm.