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Breakfast
is served in the farmhouse dining room or on the expansive deck
overlooking the valley below and welcoming the morning sun.
Tables are set with fine bone china, silver, and crisp linen.
Guests staying in the Orchard House enjoy breakfast in the
privacy and comfort of their own room. Every effort is made to
provide a zestful beginning to the day: fresh fruits and juices,
our own award winning granola, home-baked breads or pastries,
and a daily main course featuring farm-fresh eggs and meats in
delightful combinations. A wide assortment of teas and coffees
is offered and is available throughout the day.
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As the day ends, guests are
offered a glass of sherry, a cheery fire, a game of chess, cards, or
Scrabble...a chance to step back in time and recapture moments of good
fellowship.
We are licensed to provide
lunch and dinner and will do so when the Inn is reserved for a
private party. We have done receptions, birthday
and anniversary dinners, and will be delighted to suggest menus or to
recreate a special dinner for a celebration.
"Hi! My husband and I stayed with you probably fifteen years ago and STILL remember your granola. We can't find anything in the stores after all these years that even comes close! Thanks!"
--Jan Eaton
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Susan and Bill Fletcher are pleased to
announce the availability of the Second Edition of their popular
TURTLEBACK FARM INN COOKBOOK. This helpful
addition to any kitchen is available @ $16.95 plus $2.00 shipping
& handling.
The following recipe is from the new edition of our cookbook.
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Turtleback Farm Granola
Turtleback Farm Inn Granola is always
available. We serve it everyday along with the fruit and
juice. Many types of granola that are mass produced are too
full of sugars and tropical oils. That's unfortunate, because
it can be a very healthful food if prepared right.
The taste of this granola stands alone, but we serve it with
raisins and yogurt on the side. This dresses it up as well
as adds further nutritional value.
- 4 cups rolled oats
- 3 cups whole wheat flour
- 1 cup white flour (unbleached)
- 1 cup shredded coconut
- 1 cup chopped nuts
- 1 cup wheat germ
- ½ cup cornmeal
- 1 cup oil
- 1 Tablespoon honey
- 1 cup warm water
- 1 Tablespoon salt (may be omitted)
Mix all ingredients well and spread into two 9 inch X 12 inch pans.
Bake at 300º, stirring often to prevent scorching, approximately 60-90 minutes or until nicely browned.
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Reservations: (800) 376-4914
(in the United States only)
or (360) 376-4914
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Web site by Acies Communications
Photos by Julie Duke Studios, Stacy McCray Photos, Susan Fleischer, Acies Communications, and others.
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