Pinehurst Inn – “Bringing Soul to our Breakfasts”

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As I was doing my normal wandering through a number of sustainable food-related blogs this morning, I came upon a blog written by Terra Wellington on The Buzz – Fresh News, Musings and Insights from Stoneyfield Farm. In “How to Bring Soul to Your Food” Terra relates beautifully how food is her connection to history, memories and community. Sharing this blog post is a joy as it conveys so well a philosophy behind how Steve and I attempt to build our breakfast (as well as many of our own meals) here at Pinehurst Inn.

The sourcing and discovery of new and locally grown ingredients is such an adventure. The incorporation of new discoveries not only elicits memories from years past, but also connects us to both nature and local Bayfield area growers in a way that adds incredible richness to the process. Bringing a yummy breakfast to the guests’ table is a primary goal. Yet we’d like to take that a bit deeper. If they want to know, we share where that food came from and some of the stories behind it – the people, the place, the natural history.

Yesterday Steve and our 4-year-old grandson, Aidyn trekked down to Pikes Creek just below Pinehurst Inn. Aidyn had just purchased a periscope and it was time to do some exploring. During this trek, they came upon a wonderful stash of fiddlehead ferns and wild leeks (ramps). After more adventure seeking, a few small bags of these incredible greens landed in the kitchen. An opportunity for research and some cooking. Steve created a wonderful tart with an Almond Flour Crust, mixture of fiddlehead ferns and wild leeks, parmesan cheese. Yum. An incredible dinner.

As we ate, he also shared the natural story – only found in the early spring in wet brackish forests. Each spring when the snow melts, the ferns push their way up through the forest floor, uncurling slowly. It’s at this moment just before they uncurl that they are harvested. Tender and with a taste that is reminiscent of a cross between a green bean and asparagus. How blessed we are that these short lived treats are right outside our door, creating a new seasonal food tradition.

And yes, we went ahead and created another tart for breakfast for our guests. They were happy and loved sharing similar food stories.

So over the coming months, periodically we will post some of the ways we attempt to bring “soul to our breakfasts”. How about you? Do you try to bring soul to your food?

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