Dairy mornings on the farm are special. The goats are all milked starting at 8:30am. During kidding season the babies are fed and may sometimes need you to hold a bottle and give some serious snuggles but, not before weekend breakfast.Saturday and Sunday mornings are time for a sitdown break at our communal breakfast shared alike by guests and sometimes farm crew. Our breakfast gathering place is a long keeping table at the south end of the atrium. Here with the changing seasons, we enjoy gentle summer light filtered by the high canopy of surrounding oaks, or soak up the low winter sun as it spills in across the table.
Signature ingredients of our breakfast fare include (naturally) our own chèvre, and the eggs from our free range yard chickens, when available. Chèvre regularly appears on the table as a soft fresh Montrachet style cheese, and as a creamy spread melted over our hot made from scratch biscuits.
Whether starring as omelets or frittatas or playing supporting roles with biscuits and other quick breads, the eggs from our free range chickens add rich flavor and color that eclipse their store-bought cousins.
The supporting cast of fresh-roasted coffee from Counter Culture, who flatter us with our own coffee blend, many types of tea, and seasonal fruits and preserves overflow the table.