Breakfast in Garden

Posts Tagged ‘Bayfield Orchards’

Sure Sign of Spring in Bayfield

April 6th, 2011 by Nancy Sandstrom

April is here and we are busily preparing Pinehurst Inn for the busy spring-summer-fall season in Bayfield. Paint brushes, cleaning supplies, new towel orders and more all for the enjoyment of our guests coming to play in Bayfield and the Apostle Islands.

And for those of us who reside in Bayfield year round, there are a number of other sure signs of spring:

  • The sound and sight of the Madeline Island Ferry crashing through the ice on their trips between Bayfield and Madeline Island.
  • The UPS trucks go from the standard size up to mega long as they make larger deliveries in anticipation of busier days.
  • The black bears visit our yards, porches and other places as they come out of hibernation.
  • The ongoing announcements about the upcoming Big Top Chautauqua schedule for the coming summer.
  • The return of familiar seasonal business owners who’ve been in warmer climates over the long winter months – many with grimaces as the feel the “cool” spring breezes coming off the lake!

Whatever the sign, we are excited to see a bit more activity and anticipation of the spring.

What is your favorite sign of spring?

The Quieter Season has Begun

October 20th, 2010 by Nancy Sandstrom

Well, it’s no secret. Things do tend to quiet down a bit here in Bayfield once Apple Festival is over and the fall colors begin to quiet down. It’s true. There is something special about this time of year though as well. There is something so incredibly cool about the sounds of the northeast winds blowing through the towering pines around this old house. The waters have begun to cool, but they have a certain sparkle at this time of year – no idea why, but these waters sure do twinkle at us when it’s sunny. Speaking of sunny, that is certainly something that we have had plenty of this harvest season. The weather has been amazing, and looking at the extended forecast we’re in for more! This is ideal hiking weather, and when you get that chill from the cool breezes, come inside, read your book by the fireplace and enjoy a delicious cup of tea.

While there may not be as many water activities to participate in at this time of year, there is still plenty to keep one occupied. There are still plenty of shops open, restaurants to dine at and of course trails to hike. Please contact us if you’d like more information on things to do at this time of year. Of course, we’d be remiss if we didn’t mention that we have some great specials running right now! If you stay with us during the midweek (Sun-Thur) you can get as much as 25% off your third night, or come in November and don’t miss out on the “Two for $222″ special.

Finally, this is a particularly nice time of year for baking! There’s nothing quite like the smell of fresh bakery warming you after a long cool hike. We have been sampling some newer recipes this year, and I think that this is one of our bigger successes:

Caramelized Apple Bread Pudding
Serves 8

Ingredients:
Apple filling:
4 Dudley apples, cubed (or any firm, tart baking apple)
1 stick butter (1/2 cup)
3/4 cup brown sugar
2 tsp cinnamon

Bread Pudding:
1 tsp nutmeg
1 loaf french bread (or any bread you prefer)
8 large eggs
1 cup half-n-half
2 cups buttermilk
2 tablespoons sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
dash salt

Topping:
about 1 cup rolled oats
about 1 cup pecans (or nuts of your choice) chopped
left over liquids from apples

1. Slice and cube bread and place in 9×13″ baking dish (spray pan, or use parchment paper)
2. Melt butter in large frying pan, add brown sugar, cinnamon and nutmeg – add apples to mixture and saute for a couple of minutes – careful not to over cook the apples (keep them firm)
3. Using a slotted spoon spread the apples over the bread cubes. Reserve butter mixture.
4. In a large bowl mix the eggs, milks, sugar, extract, cinnamon, nutmeg and salt – whisk well and pour evenly over bread and apples. There should be enough liquid to almost cover the bread.
5. Cover with foil and let rest in the fridge overnight.
6. Take the reserved butter & brown sugar mixture and mix with rolled oats and pecans – you’re looking for a pretty “goopy” consistency here.
7. Preheat oven to 350 degrees
8. Before putting in the oven, spread the topping over the bread and apples, and bake for 45-60 minutes.
9. Let rest for 10 minutes or so before serving to let the custard set.

Serve & Enjoy!

Fall Biking in Bayfield and Madeline Island

September 14th, 2010 by Nancy Sandstrom

September and October bring hearty guests to Pinehurst Inn in Bayfield seeking opportunity to get and out enjoy the beautiful fall weather, changing
leaves and sparkling waters. Enjoy an outdoor biking adventure with the
glorious oranges and reds of the leaves in late September or October.

It will take your breath away as you cruise past orchards just outside of Bayfield on quiet country roads or on biking trails within the plentiful forests of the Chequamegon National Forest. Stop in at any of a number of Bayfield orchards for apple sampling, wine tasting or simply enjoying the views. Be a participant in some non-motorized tourism activity!

Pinehurst Inn is pleased to be partnering with Bayfield Bike Route to provide bike rental, helmets, maps and great advise on the best routes, and more. Owner and all around great guy, Tom Hart can give the inside scoop.

PLUS! Biking Madeline Island just got easier! From September 7th through 19th, Madeline Island Ferry will transport non-motorized bikes free with the purchase of a round trip passenger ticket. Experience the beauty of Lake Superior from a whole new angle – bring your bike over and enjoy an early autumn ride.

Sound good? Consider adding biking to the Pinehurst Inn Bounty of Fall lodging promotion – stay 3 nights (Sun- Thursday) and get the 3rd night at 25% off. PLUS a Bayfield Chamber and Visitor Bureau Gift Certificate for $25 to be spend during your stay.

Just our way of saying “Welcome! Enjoy your stay!”

It's a blustery day in Bayfield

September 3rd, 2010 by Nancy Sandstrom

The temperatures in Bayfield have taken a bit of a dip over the past couple of days (still above 60 though!). For those of us who live here, we really don’t mind. It’s starting to feel a bit like fall. There are a few trees in the area that have already started to turn, and the northeast gales are starting to blow. There is something so wonderful about this time of year – as the summer comes to an end, it feels like a whole new place. There are still plenty of visitors wandering the streets of Bayfield, there are just more of them in sweaters and jackets than before. There are predictions of waves up to 9 feet today out on Lake Superior. While it certainly isn’t a day to be out on the water, I encourage you to go down and admire the power of mighty Superior.

Weather like this may be dreary to some, but it is lovely to me. I see this as an opportunity to settle down with a great book and enjoy the sounds of the wind and the company of good words. If you’re in town, you should stop by the Apostle Islands Booksellers – Bayfield’s new independent bookseller. They have created a truly charming space with a variety of both local, regional authors, bestsellers and a little bit of everything else.

Finally, today is a day for baking! With the harvest season upon up, I love playing with new recipes with the local apples. Here is a recipe that I have been playing with lately, using the apples in a more savory way rather than sweet:

Buttermilk Apple-Parmesan Muffins

Makes 12 standard muffins

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda (bicarbonate of soda)

1/2 teaspoon salt

1 cup buttermilk

1/3 cup corn oil

1 egg

1 small apple (preferably Dudley apples from one of Bayfield‘s orchards)

1/2 cup Parmesan cheese

Preheat the oven to 400 degrees. Butter or spray muffin tins

In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda and salt. Set Aside. In a small bowl whisk together the buttermilk, oil and egg until smooth. Note: these will bake far more evenly if you have ALL ingredients at room temperature before putting in the oven. Add the combined dry ingredients, along with the finely chopped apple and the parmesan cheese. Stir until just blended.

Spoon into the prepared muffin tins, filling each cup about 3/4 full. Bake until a toothpick or knife comes out clean – about 20 minutes. Cool before removing from tins.

Enjoy these delicious muffins anytime, but on a cool blustery day like today they are perfect!

Have you ever tried a Bayfield apple?

August 24th, 2010 by Nancy Sandstrom

While it is still August, and there are still temps in the 80′s, the time has come to start preparing for Bayfield’s Fall harvest. Several of our neighboring orchards have reported that their early apple varieties are ready for the picking. There are reports of outstanding crops this year. We are all so very fortunate to have such an abundance of local foods in our area, and we are excited to share many of these flavors with our guests.

One of our more popular fall dishes is our Apple Cheddar Muffins, and of course we use apples from one of Bayfield’s many orchards. These muffins go very well both with an omelet at breakfast or with chicken or pork as a side dish.

We encourage you to take advantage of this wonderful time of year in Bayfield by taking advantage of the different fall promotions happening both at Pinehurst Inn, but throughout Bayfield. We are happy to be participating in the Bayfield Fall Harvest Lodging package. If you book 3 nights (Sun.-Thursday), you will receive 25% off of your third night AND a $25 Bayfield Gift Certificate good at any Bayfield Chamber member business.

So, while you enjoy your Labor Day holiday this weekend, don’t forget to make your fall plans and be sure to include Bayfield and the Pinehurst Inn.

Pinehurst Celebrates World Kitchen Garden Day!

August 22nd, 2010 by Nancy Sandstrom

The gardens are lush this year. And the produce baskets are overflowing. Yes, zuchinni, carrots, greens, beets (ah, beet greens!), peppers, and more. So the idea of World Kitchen Garden Day really struck us – a wonderful way to celebrate this time of year when we are blessed with this fantastic array of food.

World Kitchen Garden Day is an opportunity to
celebrate the multiple pleasures and benefits of home-grown, locally grown foods.

  • celebrate the positive role of organic kitchen gardening (good health, good community, and it taste’s so good!)
  • To raise awareness about the benefits of eating local and to encourage people to explore local food options in their areas
  • To build community spirit, at local and international levels, around the universal experiences of gardening, cooking, and eating (think Farmers Markets, community gardens, and more)

The concepts and ideas of this “celebration” are so important – and should be considered every day of the year. But today, look around your own community and get to know your local farmers and growers.

Bayfield blueberriesAt Pinehurst Inn in Bayfield, we are thrilled to build our breakfast using not only our own produce, but numerous delicious veggies and fruits from our area orchards and farms. This morning we serve our very popular Pinehurst Blueberry Oven French Toast (using wonderful blueberries from Highland Valley Farm in Bayfield). And tomorrow we will be doing something wonderful with those fresh beet greens – stay tuned! We might even share another recipe.

Happy harvesting!

Pinehurst Inn committed to Organic and Local Food

July 14th, 2010 by Nancy Sandstrom

As part of the Pinehurst Sustainable Operations Plan at Pinehurst Inn, we place a high emphasis on how we select and purchase our food for guest breakfasts. Our goal is that at least 75 % of the food purchased is either organic or regionally grown or produced. Sometimes of year this can truly be a challenge.

But then comes summer! The Bayfield Orchards provide a wonderful variety of fruits and berries. Local growers and smaller farms are great sources of vegetables, dairy and cheeses. When unable to source items locally, we work to identify food purveyors that provide organic and/or Midwest grown options.

Today we received a wonderful order of organic vegetables. The quantities are large enough to both use now and cut and freeze for those cooler months. The smells, the colors, the fresh taste – a little bit of heaven. These are the ingredients that come together to provide a delicious breakfast to start the day for our guests.

Life is good.

Bayfield Sweet Cherries Available at Apple Hill Orchard

June 27th, 2010 by Nancy Sandstrom

We already mentioned that Bayfield Strawberries are ripe for the picking…but have you tried Bayfield’s Sweet Cherries? Oh, my. A little bit of heaven!

Apple Hill Orchard has a bumper crop this year, following two years of absence of strong cherry crops. We picked up our first order of these incredible cherries and immediately came home to have Kristen prepare a sweet cherry bread with almonds to serve for our breakfast tomorrow.

Can I describe how the kitchen smells right now??

Just one more step in supporting our local growers who provide such amazing produce and products.

Learn more about Bayfield Orchard Schedule.

Fruit Season Begins With Bayfield Strawberries

June 24th, 2010 by Nancy Sandstrom

The fruit season is officially open with Bayfield strawberries! Area residents and visitors love this time of year as we start the summer long journey of berry pleasures. Starting with strawberries – oh my, what joy!

Pinehurst Inn is no exception as we provide simple strawberry parfaits or strawberry rhubarb muffins. And what is left after our own snacking is quickly frozen for enjoyment during the winter season.

Bayfield orchards provide not only great fruit, but also a wonderful biking or driving destination. The rolling hills high above Bayfield have magnificent views of Lake Superior, Madeline Island and beyond. A little bit of heaven.

Here’s a great and easy recipe for a Strawberry Cream Cheese French Toast that our guests love!

What do you do with your strawberries? Share a recipe!

Pinehurst Inn Breakfasts Using Local Foods

June 14th, 2010 by Nancy Sandstrom

As part of the Pinehurst Inn Sustainable Operations Plan, we have made a strong commitment to creating our full breakfast with as many locally grown ingredients as possible.

Fortunately Bayfield is blessed with amazing orchards providing berries throughout the summer. Fresh organic eggs are delivered to the Pinehurst kitchen weekly from Angel Acres Farm. Big Water Coffee provides freshly roasted coffee beans on a regular basis – ah, the aroma! Sour Dough Breads used for Pinehurst French Toast recipes come from Ashland Baking Company. Dairy products come from Tetzner’s Dairy – a great multi-generation farm that allows milk, cheese and more to be purchased on the honor system (oh, and let me tell you about their ice cream!!).

Consider the Pinehurst Blueberry Oven French Toast – incorporating Bayfield blueberries, organic eggs, fresh dairy whole milk & cream cheese and locally made sour dough bread. YUM!

Why purchase local foods?

  • Health benefits – fresher means high nutritional value
  • Taste benefits – fresher mean better taste and truly ripe
  • Economic benefits – supporting local businesses just makes sense as we keep our money recycling within our own area
  • Environmental benefits – sustainable farming supports the environment by enriching the soil, protecting air and water quality, and minimizing energy consumption.

Perhaps just as important are the great farmers and producers that we’ve gotten to know – all characters in their own right – who share not only their products and produce, but their love of the area and the knowledge that we are creating something yummy for our guests using their ingredients.

Copyright © 2011 Pinehurst Inn. All rights reserved. | Log in | Sitemap | Privacy Policy | Subscribe |