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Posts Tagged ‘breakfast’
October 31st, 2013 by Nancy Sandstrom
April 29th, 2012 by Nancy Sandstrom
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?
March 21st, 2011 by Nancy Sandstrom
At Pinehurst Inn, Bayfield, we’ve been encouraging and talking organic foods for some time now – but this video says it all!
December 31st, 2010 by Nancy Sandstrom
It is virtually impossible not to reflect back at this time of year. As 2010 comes to a close, what have we accomplished? What have we done that we are proud of? How can we improve things in 2011? These are questions we ask ourselves personally, but we apply those questions to Pinehurst as well. There are many things that we are very proud of this year. It has been a banner year for us and that certainly wouldn’t be possible without all of our amazing guests. We created a new and beautiful website. We were once again named in a variety of publications for our efforts towards a more sustainable business. Of course, these are all very important accomplishments are we are very proud of them. As we look forward we are constantly looking for ideas to improve what we have to offer our guests.
What else though? More than anything we are just so pleased that our family has had a successful 2010, we have maintained our health and we continue to work together! We would like to thank every single one of you for being a part of our year, and we look forward to seeing you all again in 2011!
A happy and healthy New Year to you all from all of us at Pinehurst!
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 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!
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.
At 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.
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.
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.
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!
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.