Breakfast in Garden

Posts Tagged ‘organic foods’

Pinehurst Inn – “Bringing Soul to our Breakfasts”

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?

Pinehurst Inn Featured in Edible Madison – Celebrating Local Foods

March 23rd, 2012 by Nancy Sandstrom

One of the best things about running this type of business is having those little snipets of recognition through articles and mentions. This week saw the fruits of an article in Edible Madison written by Jessica Luhning. Jessica and photographer, Jim Klousia stayed here at Pinehurst Inn in Bayfield this past January. They had arranged to come with the hopes of an article that focused on our local foods philosophy along as well as that of Good Thyme Restaurant. We had a great time with these two, and are so pleased to share the resulting article, Authentic Bayfield Peninsula.

As I read this piece for the first time, I kept thinking, “Ah, she got it!” Jessica has been successful in conveying not only our philosophy, but also that of the Bayfield, Wisconsin region. We are a buy local mecca! Over the past few years, we’ve worked hard to source terrific local growers, producers, service providers and more. Whether we are talking eggs or paint, bacon or toilet paper, we consistently work to find either a local entity that produces the product or is able to source it for us. Jessica understood and honored this in the article.

Here is the exciting part of our story. What we are hearing more and more from our guests is that our local foods and purchasing efforts are really one of the features of our business they find the most appealing. So cool — we can enhance their Pinehurst Inn experience by supporting the local economy. Of course along with the good eats come the stories behind the food. The multi-generational work by the Dale family at Highland Valley Farm. The start-up goat cheese produced by a wonderful goat farmer in Cornicopia, Sassy Nanny Cheese. The weekly deliver of eggs from Angel Acres Farm when we hear the trials and tribulations of egg farming. Or Tom Galazen’s North Wind Farm that grows some of the best berries ever – Tom’s our favorite resident hippie living off the grid with an incredible knowledge of farming. This is just a tinny “taste” of our local foods community.

Of course we always invite folks to come on up to Pinehurst Inn, enjoy our breakfast offerings and connected stories, as well at all that this area has to offer. But in the meantime, check out what’s available in your own area. To get you started, check out the Local Harvest website – Farmer’s Markets and CSA’s from all over the country are simply waiting to connect.

 

Just Eat Organic – a Great Message from Stoneyfield Farms

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!

Calling all Cooks! Pinehurst wants your recipes!

November 17th, 2010 by Nancy Sandstrom

Pinehurst Inn Apple Cheddar MuffinsAre you a foodie? Do you love to cook and play with recipes? Do you get excited at the prospect of finding some great produce at your local Farmers Market? We’d love to connect!

Pinehurst Inn is seeking your help in expanding our breakfast offerings. We work hard to offer our guests wonderful breakfasts each morning with recipes that honor our local produce and products, provides options for various dietary needs and is simply good food. But it’s time for some fresh (no pun intended) recipes!

Send us your best recipe that might work for breakfast by January 15, 2011. We will select the top 5. These recipes will then be offered for breakfast to our guests through February 28, 2011 with the guests rating the recipes on a “1-5 muffin scale.” These overall ratings will be used to determine the winner.

The winner will receive three of the best Wisconsin Bed and Breakfast cookbooks along with a $50 Pinehurst Inn Gift Certificate.

Some suggested parameters:

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 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.

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