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1887. From the porch of “Hillside,” his aptly-named summer estate, timber baron James P. Pierce could literally oversee his domain. Away to the north were redwood-covered slopes, awaiting harvest. In the foreground, just across the San Lorenzo River, was the site of his new Pacific Mill, a railroad station, and what one visitor referred to as “quite a little village.”Pierce had made a fortune washing gold off hillsides with powerful hoses. After investing in the San Lorenzo flume and railroad in the 1870s, he purchased 2000 acres of uncut timberland in the heart of the valley. The original Pacific Mill at the mouth of Love Creek worked up lumber along the river to what is now Glen Arbor, relying on the flume for transportation. When the Felton and Pescadero railroad was completed in 1885, Pierce quickly recognized a different opportunity for profit and relocated his operation across the river.The new Pacific Mill was thoroughly up-to-date, containing machinery for the manufacture of all sorts of finished lumber. In addition to the usual circular saws, it housed a band saw, the first in the area, allowing finer processing. “Every part of the log is worked up and nothing wasted,” the Pacific Rural Press reported in 1887, “Even all the spare sawdust is sold to a San Jose brewery at $25 a carload. More could be sold there, but it is used at the mill to fire the boilers.”The water of San Lorenzo was also utilized, brought into a large mill pond on the low ground where the river looped around the site. “A dam is being built, noted a reporter, “and a pond constructed where the logs will be floated for more convenient selection before sawing. A railway is in process of construction…on both sides of the pond, where the logs will be unloaded directly into the water.” Although there had been sawmills in the area since pioneer days, much of the old-growth forest on the difficult local slopes had survived. Pierce’s lumber-cutting campaign relied on transportation. The railroad depot became a hub that linked the new bridges to the surrounding region and the spur tracks that led to the sawmill. In cooperation with the Ben Lomond Wine Company, located on Empire Grade, what is now called Alba Road was cleared and graded, providing access to the trees on the side of Ben Lomond Mountain. On the other side of the river, the timber in the upper reaches of Love Creek would be taken out by his company’s own train, running three miles up its corporate track. To support the mill and its workforce, Pierce and his superintendant, Thomas L. Bell, provided a variety of other buildings on the river bank across from the mill — a general store, warehouses for grain and hay, a boarding house for the men, cottages for families and a large amount of stabling. “The finest of water” was brought in from Marshall’s creek, through over 1500 feet of pipe.More than the usual amenities were provided. The company store offered both telegraph and telephone service and a Wells Fargo Express office. “The Post Office, “observed the Santa Cruz Surf, “will doubtless be established in the same place.” This prediction proved true in April 1887. Federal authorities, however, rejected the name “Pacific Mills,” so the appellation “Ben Lomond” was borrowed from the nearby mountain and winery.While train and mill whistles signaled a rush of industrial activity, Pierce planned a different sort of future for Ben Lomond as a place “of residence and resort.” His ideas were up-scale — this was not to be a “stump town” like Boulder Creek. His own residence, “Hillside,” which featured a large reception room and a “baronial” fireplace, was designed to convince other affluent businessmen to move to the neighborhood.In the fall of 1887, the land around the mill and railroad depot was subdivided into town lots. The Sentinel approved, noting that “Mr. Pierce, by these sales, is proving himself a benefactor to the neighborhood – new people are moving to that locality, houses are being erected, homes established, grounds cultivated, orchards set out and a population of sterling, thrifty citizens secured.”To further the goal of attracting high-class summer visitors, Pierce and Bell planned a luxurious resort. “One of the prettiest locations in the village,” advertised the Surf, “has been reserved for a hotel site. It is a roomy, wooded knoll, sloping downward to the San Lorenzo on one side, quite convenient to its railroad station and commanding picturesque mountain and valley views.” The site would also feature “an abundance of water.”(To Be Continued)Randall C. Brown is a local historian and is a member of the San Lorenzo Valley Board of Directors

There have never been enough almonds in a chocolate bar to satisfy my needs — until now. Ashby’s Chocolates will add as many nuts, fruit bits, or herbs to her handcrafted chocolate bars as I dictate.I had noticed the little sandwich-board sign that read “Ashby’s Chocolate Shop” on the corner of Scotts Valley and Village Square Drive in Scotts Valley. Curious, and a lover of chocolate, I made an appointment with the owner, Jennifer Ashby.Upon Arrival, I pushed the door open. Sinking into one of the shop’s plush chairs, I ‘took in the view’ as the wonderful smell of chocolate filled my senses.Soon Jennifer joined me in the other chair and we began our conversation with “where did your love of cooking begin, Jennifer?”“My family lived in Ventura County and my Mom, Diane was a great cook; I spent a great deal of time with her in the kitchen. It was sometime in 2002 that I ‘fell in love’ with chocolate and the process of candy making.”“I began my chocolate making career taking a seven-month course at the Culinary Institute of America in St. Helena. I am always looking to expand my candy-making knowledge and I am looking forward to taking a course in Sugar Cookery, the science of controlled crystallization.”“Ah ha, would this course have helped me in making Fudge, I asked”? While going through old family recipes I had come across an aunt’s recipe for Easy Chocolate Fudge. This nostalgic candy was often made using a jar of marshmallow fluff, which is still available.This overly sweet, lackluster chocolate tasting candy was often made at Christmastime. I never had any luck at making this fudge, with it always turning to a loose and grainy consistency and it ending in a trip down the garbage disposal.Taking a break as Jennifer waited on a customer, I read the framed certificates on the wall above my chair; Best in Show, followed by Best Truffles, Best Caramel and Most Unique Use of Chocolate, all awards resulting from Jennifer’s 2015 entry in the Santa Cruz Chocolate Festival held at the Cocoanut Grove.Walking over to Jennifer’s display case which held sea salt caramels, milk chocolate and fresh raspberry truffles, cinnamon ginger cream and toasted pecan chocolate tortoises to name but a few, I asked what ingredients went into those beautiful chocolates.“All of these candies are made using Clover Organic Dairy products. Fruit and herbs are usually organic and purchased at our local farmers markets.” Jennifer uses only fair trade chocolates. All are from Tanzania, Ecuador, Honduras, and the Philippines.Citing many of my failures at candy making, Jennifer gave me some important tips on the use of chocolate.Keep chocolate fresh by storing it in a cool, dark place in a sealed zip lock bag.Do not touch chocolates or chocolate in bar form with your warm fingers. This leads to a separation of the cocoa butter, which accounts for the white spots on the candy.The best method of melting chocolate is in the microwave. Place chocolate in a bowl and microwave it for 10 to 20 seconds, stop, and stir. Continue microwaving for 10-second intervals, stopping and stirring until chocolate has fully melted.Many cooks will melt their chocolate in a double boiler. Novices to this method will often allow drops of water to enter their melted chocolate, which will result in the chocolate seizing up — hardening around their spoon — rendering the chocolate unusable.Looking toward the future, Jennifer will be marketing her own line of chocolate and caramel sauces and is now taking orders with your personal preferences to be added to a chocolate bar from a long list of ingredients written on a blackboard in her shop. Call the shop at 454-8299, place your order and 20 minutes later your chocolate bar will be ready for pickup. Organic herbs, spices, nuts, and dried fruit are some of the choices available.My rule of thumb is: 1) calories don’t count and 2) everyone needs at least one chocolate a day from Ashby’s Chocolates.You can sample Jennifer’s chocolates Sunday, August 9 at the Tasting Under the Redwood’s event at Felton’s Roaring Camp Railroads benefitting Valley Churches United Missions. Tickets for the event are available at Eventbrite.com.JENNIFER’S CHOCOLATE GANACHE-DIPPED STRAWBERRIES (12-13 ea.)6 oz. dark chocolate (65-70% cacao)4 oz. heavy cream1 oz. Agave or Maple syrup¼ tsp. Vanilla (optional)Finely chop chocolate and place in a bowl.Heat the cream and syrup just to a boil. Pour over chocolate and whisk until the mixture is fully blended and has a satin sheen. Set on a sheet of wax or parchment paper and refrigerate until set. Use within 2 days. 

I had to do it. I couldn’t resist. Even though I’d vowed not to get any new plants until fall planting season when I saw the one gallon Pride of Madeira just begging for a new home I succumbed to my impulse. I rationalized this plant was on my wish list and will be drought tolerant so I wasn’t being totally irresponsible.I’ve always wanted an echium fastuosum on my hillside. I admire those huge spires of purple-blue flowers whenever I see them in other gardens. These are tough plants getting by with no summer water once established and the flower spikes are bee magnets. I covered it with a layer of shade cloth for a few days because it was so hot when I planted it. This will help it establish more quickly while the roots take hold in the soil.In your own garden it’s wise to establish a drought to-do list. I’m talking about what plants get your precious water and what to let go.Entering another dry year, many of our ornamental and fruit trees are dying because of lack of water. Others might have been surviving on natural rainfall. Whatever the case is in your garden, don’t let your trees die.Nature has already killed an estimated 12 million trees in our California forests since the drought began four years ago. Most of these have fallen victim to bark beetles that attack trees weakened by drought.In our own neighborhoods, trees are a long-lived asset. A tree is not something that can be easily replaced. It’s OK to appropriately water trees. Dying trees can be a safety hazard and removing a dead tree is expensive.It takes years to grow a tree to mature size. Save and use shower and cooking water to help them out. Maybe it’s time to install a simple laundry-to-landscape system to water your landscape trees. Or set up a separate drip or soaker hose for your trees and give them a good deep drink at least once or twice a month. Remember that the tree’s feeder roots are not at the base of the trunk but out at the drip line and a little beyond.A rule of thumb for determining when to irrigate is when 50-percent of the water has been depleted from the soil in the plants’ root zone. This rule allows a buffer of water in the soil in case the weather suddenly turns hot and windy. The rule also applies to trees, shrubs and perennials.Sandy soils hold less water than clay soils and must be irrigated more frequently. A common misconception is that it takes more water to grow plants in sandy soil than in clay soil. Actually the total amount required for the whole year is the same for both soil types. The amount of sunlight, wind, temperature and humidity control how much water a plants needs - the soil is only the reservoir.To check the water content in the soil: dig 8 to 16-inches down into the soil with a trowel, shovel, or soil tube, feel the soil. When you get to the level of about 50-percent available water, look for these conditions: course soil appears almost dry and forms a ball that does not hold its shape, loamy soil forms a dark ball that is somewhat moldable and can form a weak ribbon when squeezed between your fingersclay soil forms a good, dark ball and makes a ribbon an inch or so long and is slightly sticky.If you are planning to plant some new trees this fall, be sure they are drought tolerant natives or low water use non-natives. There are many nice specimens to choose from. Remember not to skimp on the mulch.It’s important to maintain our existing tree canopy and plants for the future. Even in times of drought, no especiallyin drought, planting and stewardship of trees is critical. Not just for their future but for ours as well.- Jan Nelson, a landscape designer and California certified nursery professional, will answer questions about gardening in the Santa Cruz Mountains. E-mail her [email protected], or visitwww.jannelsonlandscapedesign.comto view past columns and pictures.   

On Monday, July 13, 2015, Liberty Bank in Felton was robbed. A security tape of the event shows a man wearing a white shirt, dark pants and a white cap with a bill. He was carrying a gun.New Leaf employee, Chris Jakubisin, said “I was on my way to take care of the bank order when a squad car pulled up and the deputy sheriffs jumped out armed with guns.” There was a police tape separating the parking lot in front of the New Leaf Market and Liberty Bank.A visitor from Los Angeles, Joe Wolf, said “I was in the bank just before the robbery and I was watching two men that I did not know were bank robbers.” Wolf said that the two men were dressed plainly. He said, “this is if the individuals I noticed were in fact the suspects.” Asked what they looked like, Wolf said “one was short and the other was tall and thin, very thin.”Lt. Kelly Kent said that a single person carrying a black semi-automatic handgun locked four Liberty Bank employees and two customers in the vault. No one was hurt. The robber was a Caucasian male in his early to mid twenties with no facial hair. He fled to the back of the bank said Lt. Kelly. He said, “it is possible that there could have been a second person who was a driver."Wolf said that about six minutes after the robbery, the deputy sheriffs showed up and closed down the street between Highway 9 and Graham Hill Road. The video shows the emergency vehicles showing up.“There were six cars and three vans” said Wolf. “The officers were wearing bullet proof vests and they closed the streets down on the left and right sides and asked bystanders to clear the area.”Scotts Valley Police Department sent their K-9 unit. The dog did not find the robber's trail.Crime Scene Investigators, detectives, FBI and patrol deputies are seeking clues, said Lt. Kelly.Beth Hollenbeck called the Press-Banner and said that she had been asked to leave the area around the bank. She was able to photograph the scene from the south side of the bank.A video made by Wolf shows a teller leaving the bank with his hands up as he approached an officer. Wolf said that if the officers had arrived about two minutes earlier it may have resulted in a hostage situation. He said “they got away without having to take a hostage.”

Fireworks and barbeques weren’t the only things keeping locals busy this 4th of July.

An elderly woman passed out and lost control of her vehicle. The car hit a trailer that was parked in front of the Boulder Creek Brewery, went up on the side walk and hit the SLVWD office building at 13060 Highway 9, Boulder Creek. The car was stopped by a no parking sign and an SLVWD truck.