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Our Gardener & Garden

Every year magic happens in our garden. Rows of nitrogen fixing plants are set for the winter and removed come spring. The chicken coop is mucked, the "droppings" added to the compost pile. After weeks of stirring the pile and ammending with other organic materials a large pile of beautiful soil is produced. We use this for everything, enriching our soil to enhance the garden year to year. As Mario says, "You can taste when the soil is unbalanced".

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As the soil is ready and the spring temperatures rise the garden transformation continues. The greenhouse is filled with tomatoes, cucumbers, lettuce greens and chives. Trays of starts from seed are planted and kept warm and happy until it is time to move outdoors.

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Kale, Chard, Peppers, Tomatoes, and more are transitioned outdoors in late spring. Insulated for the first week or so to prevent frost.

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Learn more about our garden & Gardener here...

Foodies West Article: Garland's Gardens

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Coconut Rice

This week our guests are salivating over our Coconut Rice. Delicious with fish and tropical inspired sauces & salsas.


1 cup Jasmine Rice

1/2 cup Coconut Milk

1 1/2 cup Water

1/2 cup Toasted Coconut

1/4 cup Chopped Cilantro


Heat milk and water to a simmer, add rice, return to boil. Cover, cook on very low heat for 15 minutes. Combine coconut & cilantro and add to cooked rice, stir gently to fluff.

Makes 6  1/2 cup servings.

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Easter at the Lodge

Spring has been beautiful this year and Easter Sunday did not dissappoint.

Baskets await the Children's Egg Hunt while eggs lay hidden throughout the grounds.


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 We even had a visit from an old friend...



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Yesterdays Tea Time Delight...

thumbprintcookiesPecan Thumbprint Cookie with Garland's Damson Plum Jam


1 cup All Purpose Flour

1/8 teaspoon salt

1/2 cup unsalted butter at room temperature

1/3 cup firmly packed light brown sugar

3/4 teaspoon vanilla extract

1 egg yolk

3/4 cup pecans, coarsely ground

Garland's Damson Plum Jam


Preheat an oven to 350 F

Sift together the flour and salt into a small bowl. Set aside. Combine the butter, brown sugar and vanilla in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Mix in the egg yolk. Reduce the speed to low, add the flour mixture and pecans and mix just until incorporated. 

Roll pieces of the dough between your palms to form 1 inch balls. Arrange on an ungreased baking sheet, spacing 1.2 inches apart. Using your thumb, make a depression about 1/4 inch deep in the center of each ball. 

Bake the cookies for 10 minutes. Fill the depressions in the unsugared cookies with jam. Continue baking the cookies until they begin to color, about 10 minutes longer. Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 5 days. 

Makes about 2 dozen. 

Recipe adapted from "Cookies & Biscotti" Williams & Sonoma Kitchen Library

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