Our breakfast style focuses on hand-crafted foods from fresh, 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.
Fresh ingredients grown locally with a focus on seasonal produce create amazing breakfasts. At breakfast we highlight the local farms who provide us fruits and veggies on a regular basis including the following: 3-Sisters Farm, Bell’s Farm, Case Farms, Dugualla Bay Farm, Golden Glen Creamers, Huntersmoon Farms, Kettle’s Edge Farm, Lavender Wind Farms, Mile Post 19 Farm, Prairie Bottom Farms, Round Tuit Farms, Rosehip Farm, Skagit Sun Farms and Willowood Farms and others. The Blue Goose Inn is a proud members of Whidbey Island Grown.
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 serve 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. Sweetened with maple syrup and it includes pistachios, almonds and olive oil and frequently served with dried fruit.