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.
In summer, guests staying in the Orchard House can 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.
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
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!"
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
The following recipe is from the new edition of our cookbook.
Banana Breakfast Souffle
- 6 Bananas
- 3 Tbs. dark brown sugar
- 6 eggs separated
- 1 tsp salt
- 1 Cup milk
- 2 tsp. Vanilla
- 1 Tbs. dark rum or bourbon
- 1 Cup flour
- 8 Tbs. (¼ lb.) butter
- ¼ Cup sugar
- ½ Cup pecan halves toasted
Preheat over to 375º. Melt butter in a 12" non-stick, oven-proof fry pan. Pour 6 tablespoons into blender. In the remaining butter, melt the brown sugar. Cut 2 bananas diagonally about ¼ inch thick and sauté in butter/sugar mixture until just coated and warm. Set pan off heat and remove banana slices.
In the blender add milk, eggs yolks, vanilla, rum or bourbon and 4 bananas. Blend until bananas are pureed and then flour and blend again. In a large bowl, beat 6 egg whites with salt until they begin to hold soft peaks. Slowly add sugar and beat until white hold stiff peaks. Gently fold banana mixture into egg whites. Pour into prepared pan, top with banana slices and toasted nuts and bake in over until puffed and golden - 25 to 30 minutes. Cut into slices, top with a drizzle of maple syrup and serve on warm plates with bacon or ham. Serves 6-8.
Reservations: (800) 376-4914
(in the United States only)
or (360) 376-4914
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