Breakfasts are a special time at our Cape Cod bed and breakfast. Our guests enjoy a three course meal that includes fresh squeezed orange juice, plenty of fresh fruit and a main course that rotates between a savory one day to a sweet the next. We always strive to find the freshest of ingredients and to make everything from scratch. The inn has a plentiful vegetable and herb garden as well as a raspberry patch. We are always looking for additional support from local farms to compliment what we do not grow in the inn’s gardens.
Some of our favorite resources include: the the Orleans Farmers market to pick up local produce which runs every Saturday morning and has live music as well as a nice assortment of local farmers, the Capabilities Farm in Dennis which has created such a win/win opportunity for the farms workers as well as the happy buyers of their wonderful produce and plants and lastly Hokums Blueberry Farm in Dennis where you can pick your own blueberries. I have such fond childhood memories of traveling to a hillside farm to pick bucket and buckets of fresh blueberries which would always turn into a delicious buckle or pie for dinner that evening. We continue the tradition at Brewster by the Sea and serve blueberries frequently in our buttermilk pancakes, blueberry muffins with fresh lemon zest and mouthwatering cobblers and buckles for afternoon tea.
Our Farm to Table passion was recently expanded when we learned that our local historic Grist Mill not only demonstrated how corn was ground into meal but also sold the corn meal during the summer months on Saturday from 10-2. We purchased several bags and were pleased to be given several recipe ideas. I am a recipe/cookbook junkie so I immediately came home to plan how I would incorporate the corn meal in our savory breakfast the next day. I was also tickled to see that the Stony Brook Grist Mill. was grinding local corn at the mill. How fitting that our inn guests enjoyed herbed eggs with mouthwatering corn bread that used fresh corn that was ground the day before in a historic gristmill. I always gage my cooking skills and success by how much food comes back to the kitchen after breakfast. Needless to say not a morsel of cornbread came back to the kitchen that day.