BREAKFAST-ORGANIC
Only ORGANIC Products Are Used for Your Breakfast

Come April, it warms enough for breakfast on the deck. Kaweah River is below
and snowcap Sequoias in Sequoia National Park are up canyon. Glorious Venue!

Breakfast includes:

Peet’s coffee or tea…or you may prefer chamomile, mint, lemon grass teas grown in the organic gardens here.
Both Turbino white and brown sugar, Half and half, Butter and preserves
Free range and eggs, obtained from neighbors
Fresh squeezed orange juice, with oranges also from neighbors

The entree may be either:

HOMEMADE GRANOLA with walnuts from a Valley Quaker grower
Plain yogurt, both goat and cow available, seasonal fruit

OR

FRESHLY BAKED BREAD and EGGS, as in omelet, frittata, scrambled, Mexicana, boiled.
Breads may include millet, sesame, walnut and potato, or Irish soda, sourdough English muffin, or scones. Exactly which it will be depends on supplies. Flours are usually half stone ground wheat and half white. My favorite scones, at present, are walnut apricot. Apricot puree is from my orchard. My favorite bread is currently millet, although herb bread, using herbs from the gardens is a close second.

I grow vegetables and herbs organically in twenty raised beds
and the orchard has apricots, apples, plums and persimmons.