WHATS COOKING?

BreakfastNook

Breakfast on the sun porch

DNB_5602_790x525

Homemade apple cider

IMG_2226a_790x525

Fresh Baked Croissants

DNB_5612a_790x525

Homemade condiments

chia-seed-parfait_790x525

Strawberry-rhubarb chia-seed parfait

RasperryCheesecakeParfait_790x525

Raspberry cheesecake parfait with chocolate coconut almond bread

mixed-berry-timbale_790x525

Mixed berry parfait in baked timbale pastry cup

Breakfast-08

Macerated strawberries in maple-balsamic with fresh croissant and Nutella spread

We utilize local, seasonal produce to create amazing breakfasts. We typically highlight the local farms who provide us fruits and veggies on a regular basis including the following:  3-Sisters Farm, Bells Farm, Case Farms, Dugualla Bay Farm, Golden Glen Creamers, Huntersmoon Farms, Lavender Wind Farms, Mile Post 19 Farm, Prairie Bottom Farms, Round Tuit Farms, Rosehip Farm, Skagit Sun Farms and Willowood Farms and others.

 

Our cooking style is focused on homemade food from local ingredients as much as possible. You’ll never find a boxed mix in our kitchen. This allows us to know exactly what is in the food we serve and where it comes from. Becky grinds her own wheat for our home baked breads. The organic wheat comes from a family friend’s farm in Colorado. Most of the butter we serve will be home-churned from our kitchen.

 

We make nearly all the condiments found on our tables including ketchup, maple-butter, cinnamon syrup, peanut butter-syrup and various jams. Other jams and berry syrups come from the many local berry farms.  We make two kinds of granola that are often served as a starter or as a crunchy topping for other foods. The first one is a honey-almond granola from a recipe we developed in Colorado where we kept bees and harvested our own honey. The second type offers a nice contrast with a bit more savory flavor we call our coconut-cardamom granola. It is sweetened with maple syrup and includes pistachios, almonds and olive oil and is often served with dried fruit.

 

Berry season on Whidbey Island is a great highlight of the summer months. The fresh local berries will be a feature of our breakfasts throughout the summer months. The season starts with tender strawberries in June, and then the raspberries start to come in late June and early July. These are followed by the Marionberries, Logonberries, Tayberries and blackberries throughout July. Some of the regional blueberries start to appear as early as mid-July and the Whidbey Island blueberries start to appear in August and continue through to October.

We also get great local cherries, apricots, pears and apples throughout the summer. Toward the end of summer we will be making our own, fresh apple and pear ciders to serve with breakfast – a real treat!TS101881416b

booknow