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!