Fresh out of the oven!
I’m guessing you’ve already figured out foods are going up in cost rapidly. What a challenge it has been to continue to provide a rich and varied menu that makes a meal special and stay within a budget. In the last couple of years, we’ve been looking at ways we can improve the experience while cutting the costs, from food to cleaning. With nine guest rooms, it doesn’t take long to add up. So here’s a couple of things we’ve come up with that we feel good about that might work for you also.
1-Make you own bread (bread makers make it easy and you know what’s in it) . But mixes are very expensive. We decided that making our own mixes made sense and making 10-12 at a time and putting them in zip lock bags allowed us to buy flour in bulk. We can rinse and reuse the bags, so we don’t add more plastic to the environment. It costs less than $1 a mix making that many at a time, including your time. Our guests love the smell of fresh baked bread wafting thru the house. But they really love the 1″ thick slices of decadent french toast and the cheese strata made with the heels and tops of the loaves.
2-We have our own “Victory Garden” where we raise our own herbs, squash for our golden breakfast pie, cucumbers for our tea sandwiches, figs we use as fresh fruit and we even created a new fig soup for the fall, and now we have our first crop of grapes. We’ve also added a persimmon tree, and we have blackberry canes as well.
Tune in for more “green” ideas and how our experiements have worked out. We’d also love to hear about what unusual thing you’ve done to reduce costs and be “green”