At Pinehurst Inn, Bayfield, we’ve been encouraging and talking organic foods for some time now – but this video says it all!
Posts Tagged ‘organic foods’
Calling all Cooks! Pinehurst wants your recipes!
November 17th, 2010 by Nancy Sandstrom
Are 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:
• The recipe should be able to be prepared the night before or prepared in the morning with no more than a 20 minute prep time.
• Creatively make use of ingredients that we might be able to source locally or regionally (not mandatory, but helpful
Send your recipe along with name, address, phone and email to: innkeeper@pinehurstinn.com with the subject line: “Pinehurst Recipe Contest.” We look forward to seeing what you have to offer!
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.
