Bulow Plantation Ruins Historic State Park

Bulow Plantation Ruins Historic State Park Entrance

3501 Old Kings Road

Flagler Beach, Florida 32136

(386) 517-2084

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Bulow Plantation is located in Central Florida.

Located 3 miles west of Flagler Beach off County Road 2001 (Old King’s Road), between State Road 100 and Old Dixie Highway.

The information that I will be providing here I am taking from the Florida State Parks brochures.

This road not only leads to the Bulow Plantation, but it also leads to the homes of local residents that live in this area. We were surprised to see so many homes down this very narrow road. It is a beautiful road though.

Old Beach Road

In the early 1800’s this road was known as “the old beach road.” It went from “Old King’s Road” to the Atlantic Ocean, crossing Bulow Creek and the Intracoastal Waterway. This was also the original entrance road to Bulow’s Plantation. Today it looks very similar as it did when Bulow’s Plantation was in operation.

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This is OLD FLORIDA

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Real Florida

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Entrance to Bulow Plantation Ruins

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There is a Daily Fee to Enter the Park

I Think it was About $5.00 (2022)

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The Bulow Creek Canoe Trail

This Would Be Perfect For Us to Launch our Canoe!

This is a part of the Bulow Plantation Ruins.

This waterway played an important role in the running of this plantation. Also, the slaves that he owned are responsible for this bank being as shored up as it is to this day. Wine and Rum bottles were used to secure this embankment. It would not still be here if it weren’t for the slaves and their work and sacrifice.

Great Launch Area

Always Look Out For Alligators Though

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Gordon on the Dock Lookout

It may be a rainy day, but the rain is not going to dampen our good mood and excitement to tour these ruins.

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WARNING: ALLIGATORS

If you are by any body of water here in Florida then you need to heed the warning! Alligators travel. Which means that just because there may be no alligator in some lake today, doesn’t mean that there won’t be tomorrow.

Here in Florida we have these wonderful remnants of the dinosaurs that once existed.

You need to respect these warnings and to be aware that they are an existing threat. They are so stealth, that before you know it, they have you! Remember that.

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I LOVE Old Spooky Trees

The docks where we just were in the photos above, are just to the right of this photo.

Information and History Start Here

The Bulow Plantation Home

In 1821, Major Charles Wilhelm Bulow acquired 4,675 acres of wilderness bordering a tidal creek that would bear his name. Using slave labor, he cleared 2,200 acres and planted sugar cane, cotton, rice and indigo. Soon after the plantaion was established, Major Bulow died at age 44, leaving his holdings to his only son, John. Under John’s skilled management, production increased and the plantation prospered until the outbreak of the Second Seminole War.

John Bulow did not agree with the U.S. government’s intention to send the Seminoles to reservations west of the Mississippi River. He demonstrated his disapproval by firing a four-pounder cannon at Major Putnam’s command of State Militia as they entered his property. Troops took Bulow prisoner. After a brief campaign against the indians and with most of the troops ill, Major Putnam’s command relocated to St. Augustine and allowed Bulow to go free. Realizing that the indians were becoming more hostile, young Bulow, like other settles and their slaves abandoned his plantation and followed the troops northward.

Bulow Sugar Mill

BulowVille Boat Slips, Left

BulowVille Plantation House

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Around January 11, 1836, the Seminoles burned “Bulowville,” along with other plantations in the area. John Bulow, went to St. Augustine and died at the age of 26.

All that is left today of this plantation are the coquina ruins of the sugar mill, several wells, a spring house and the crumbling foundation of the mansion. The cleared fields have been reclaimed by the forest, and the area looks much as it did when it belonged to the Seminoles.

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Bulow Sugar Mill

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Driven By Sweat and Steam

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Sweet Dreams

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I grew up in a family where museums were visited on many a weekend. Hiking trails were part of our lives. Vacations were climbing into our VW ‘hippy van’ and driving to educational locations. Our reading materials were history books, brochures, and manuals of wherever we would be visiting.

(Although I did have many a Nancy Drew tucked away in my bag.)

There were lots of picnics along the way as well.

I LOVE RUINS!

When I was searching through Florida History and Hiking Guides, when I saw these ruins I knew this was where I wanted to go!

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Curing Room “Purgery”

Storing and Loading

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BulowVille

Jan 26 1831

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A Doorway To….

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You can see the shells they used in the building of this mill. They are beautiful!

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The Well

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The Ruins of This Former Sugar Mill Fascinate Me

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My Life In Ruins 🙂

Gordon was so scared that I was going to slip and fall and break my neck. 🙂

I didn’t! I don’t fear those things. It was slippery, but I am a cautious person. I’m not going to risk my safety.

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Beyond The Plantation

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Just A Spoonful of Sugar

Cane Sugar

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Kettles and Operation

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The Museum Section of Bulow Plantation

Bulowville…. The Story of the Land

The Seminole

Bulow Household Articles

Blue Willow

I was so excited to see this Blue Willow China. I inherited my Great-Grandmother Keith’s Blue Willow China. I cherish it! It was obviously a very popular China pattern at the time.

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Crop Production on an East Florida Plantation

I LOVE This Giant Pot

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This Canoe Was Made By Slaves….

This canoe was a highlight for me.

It is so interesting and unique, made by slaves.

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Our Car Picnic

(It was raining so we decided to eat in the car trunk.)

I put together these recipes, and Gordon implemented them.

I wanted something hand held, and a salad of sorts, with a nice vinaigrette.

Here, Gordon is Assembling Our Picnic Lunch

Save the Salad Dressing Until Right Before You Eat It

Otherwise, It Makes The Salad A Bit Soggy

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We did also bring along some Stuffed Zucchini

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Just a Picnic on the side of an Old Florida Road

Delicious!

We didn’t initially want a “Trunk Picnic.” We wanted to eat at one of the nice picnic tables by the water, or to set up a picnic amongst the ruins. However, because of the rain I suggested that we pull over to the side of this beautiful Old Florida Road and have a Trunk Picnic.

Turns out, it was a good decision!

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The Trunk

Everywhere we go I am always armed with informational books and brochures, cameras, lots of great tote bags, water, beverages, food, snacks and desserts.

These Pistachio Soft Candies we purchased at the Arabic Store.

They made a great dessert snack for the ride home.

On The Car Ride Home 🙂

Happy Day, Happy Feet!

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The Recipes

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The Inspiration Behind our Picnic Foods

Ethnic Food is Always an Inspiration for Us

This is our dinner from the Arabic Store/Buffet.

Wonderful Food! Tasty and Delicious! And, as always, our Inspiration!

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Corn Muffins w/ Roasted Red Peppers

(I actually came across this recipe in one of my cookbooks and knew it would be great here.)

Ingredients:

2 Red Bell Peppers, Chopped

1 1/2 Cups All Purpose Flour

1 Cup Cornmeal (Yellow)

2 t. Olive Oil

2 T. Sugar

1 t. Salt

1 T. Baking Powder

1 t. Baking Soda

3/4 Cup Milk

1/2 Cup Buttermilk

1 Large Egg Plus 1 Egg White

2 T. Vegetable Oil

2 T. Honey

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Pre-Heat Your Oven to 375F.

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You want to line your Muffin Tins with the Paper Cups.

Be sure to spray them with a Vegetable Oil Spray.

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Chop Your Peppers into Diced Size Pieces

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Saute the Red Peppers into a Saucepan with some Vegetable Oil on Medium Heat until softened.

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In a large mixing bowl combine All Purpose Flour, Corn Meal, Sugar, Salt, Baking Powder, and Baking Soda.

In a separate Mixing Bowl combine all the Peppers and remaining ingredients.

Whisk together until smooth.

Combine Both Mixing Bowl Together and Stir

Spoon the batter into each Muffin Cup, 3/4 of the way to the Top.

Place into the oven for about 20 minutes until nice and golden brown.

Insert a toothpick to insure doneness. If it comes out clean, the muffins are ready.

Cool Muffins for About 10 minutes on rack while still in pan.

Then, remove all the muffins from the pan onto the cooling rack to further cool.

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Store in an Air-Tight Container. You can also Freeze them.

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Orzo, Olive, Spinach, and Three Tomato Salad

Pictured is the Orzo, Olive, Spinach, and Three Tomato Salad with a tasty Vinaigrette we took with us on
our trip. This salad packs well for most any trip as there is no meat or really anything that can spoil
easily. Add your vinaigrette about 5 min. before you are ready to serve so the vegetable won’t wilt.

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Vinaigrette Ingredients:

Makes a little over 1 ½ cups.

~1/3 Cup Red Wine Vinegar
~1/3 Cup Turmeric, Honey Apple Cider Vinegar
~ ½ Cup Olive Oil
~1 tsp. Oregano
~1 tsp. Italian Seasoning
Pinch of Salt and Freshly Ground Black Pepper
~1/3 Cup Apple Cider Vinegar
~2 Tbsp. Date Syrup

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Now, place your Red Wine, and Turmeric and Honey Apple Cider Vinegar in a medium sized bowl. If you
don’t have the Turmeric and Apple Cider Vinegar, feel free to use most any other vinegar. I chose this
one in particular for the health benefits of the Turmeric and it tasted very good. I also like to
experiment with various vinegar’s, so just have fun with it.

Now add your Olive Oil to the bowl.

Then add your Oregano and Italian seasonings.

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Place a good amount of water in a large pot and turn it on to boil as directed by the Orzo container.

When your water is at the boil, add your Orzo.

Give the pot a good stir and cook as directed.

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Now, back to the Vinaigrette, add some salt and pepper to taste.

Give the mixture a quick taste and add more seasonings if needed.

In culinary school, I learned the acid in a vinaigrette should bite the back of your throat… if not, you
need to add more vinegar. This is why I am adding more Apple Cider Vinegar.

Give the bowl a good mix and taste again, then adjust the mixture as needed.

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I felt it needed a little sweetness, so I added some Date Syrup. I had been wanting to try this in
something and this recipe seemed the perfect thing.

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Mix the ingredients well and taste it again. I thought it was perfect, so I set it aside.

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The Orzo had finished cooking, so I placed it in a colander and poured some cool water over it to stop
the cooking process.

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Here I have washed the next ingredients for this amazing salad.

Slice your Red Tomatoes in half as shown.

Then slice your Yellow Tomatoes the same way, then roughly chop your Parsley.

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Salad Ingredients:

1 Lb. Orzo – Cooked as directed
~10 Red Cherry Tomatoes – Sliced in half
~10 Yellow Cherry Tomatoes – Sliced in half
~1/2 Cup Flat Leaf Parsley – Roughly Chopped
~3 Tbsp. Fresh Chives – Chopped
2 Cups Fresh Spinach – Roughly Chopped
3 Tbsp. Sun Dried Tomatoes – Chopped thinly
1 Cup Kalamata Olives – Roughly Chopped
~2 Tbsp. Preserved Lemon – Sliced
Garnish with some Fresh Basil

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Place your chopped ingredients into a medium bowl.

Now, roughly chop your Chives and Spinach.

Add them to your vegetable bowl.

Then, add your cooked Orzo to the vegetables.

Fold the ingredients together taking your spatula from the bottom to the top in a fluid motion.

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Chop your Sun-dried Tomatoes… look at all that great oil!

Add them to the Orzo and vegetable bowl.

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Drain your Kalamata Olives into a colander as shown.

Here you can see I like a clean surface to work on.

Looks to me like Little Soldiers Lined Up In A Row 🙂

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Then add the roughly chopped olives.

Now, add them to the Orzo.

Mix the salad again using the folding motion.

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Remove the preserved lemon from the jar using a fork.

Slice the Lemon first, then into smaller pieces as shown.

Add your lemon to the bowl.

Here is a nice picture of the hot pepper that was in with the lemon… why
not slice it up as well?

Roughly chop your hot pepper and add it to the bowl too.

Give the bowl another good mix and set it aside for later.

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Garnish the salad with some fresh Basil and there you go!

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Place your vinaigrette in a container that will close and place it and the salad in the refrigerator until you
are ready to leave for your trip. The Vinaigrette tastes better as it sits. When you are ready to pour it
onto your salad, simply give it a good shake for about 10 sec. and you are ready. Let the vinaigrette sit
on the salad for a few minutes to absorb into the other ingredients and then dig in.

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We hope you enjoy this great tasking Orzo, Olive, Spinach, and Three Tomato Salad with tasty
Vinaigrette. 🙂

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Our Moroccan Lamb Wraps

Picture is the Pita Bread we used. It was nice and thin and worked great for this application.

Ingredients:

Pita Bread (White)
½ Cup Pine Nuts – Roasted
2-3 Tbs. Roasted Garlic Olive Oil
1 ½ Lbs. Ground Beef and Lamb mixed
½ Cup White Onion – Chopped
3 Garlic Cloves – Minced
~4 Tbsp. Fig Paste Block
~1 Cup Baby Spinach
Hummus – as needed
Carrot Sticks – as needed
Snap Peas – as needed

Ready Made Radish Salad- as needed
2 Tbsp. Flat Leaf Parsley
2 Sheets Aluminum Foil – To wrap the Moroccan Rolls

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Here is some great Hummus we bought at a local Arabic food store… really good stuff with all the fixings
as they, and we like it. You can see it is topped with peppers, Olive Oil, and seasonings.

Our Lamb Patties, Right

Start by pan roasting your Pine Nuts to bring out their flavor and oils. You do this by simply placing them into a saucepan and putting the heat on a medium. No oil is needed. You just want to stir them around so that they brown. Then, they are done.

In another pan add your Garlic Infused Olive Oil and turn the heat to Medium High.

When the pan is hot, add your Ground Meat (Lamb) to the pan, breaking it up into small sections as shown.

Nice close-up picture Julie!

Continue this process until all the meat is in the pan and stir when it starts to brown.

Add your Onions to the pan.

Again, stir as needed.

Chopping the Garlic

Now is a good time to mince your Garlic.

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When the meat is cooked, use a splatter cover to drain the fat from the meat and onions.

Add your minced Garlic and continue to cook the ingredients for another few minutes.

Slice your Fig paste in thin slices as shown…

Then slice it into a small dice. The Fig will give the meat a nice sweetness.

Here is a nice close-up picture of the meat. The pink parts are the lamb and trust me, it is fully cooked.
Now that the meat is done, place it in a small container to cool.