Dear Honey Run Friends, Last year at this time, I was writing you about the excitement and anticipation of The Inn reopening after seven weeks of being closed due to the pandemic. This May, after a year of safely navigating Covid-19 and being open for business, I am overwhelmed with the beauty of spring. We […]
Ingredients: 2 C Kalamata Olives ½ C Green Olives ½ C Capers 1 T Garlic, Minced Juice of 1 Lemon ¼ C Olive Oil 1 t Dried Oregano 2 T Basil, Roughly Chopped Black Pepper to taste Method: Kalamata Tapenade: Combine the olives, capers, and garlic in the robo coupe and slowly drizzle in the […]
Spring in the Garden! There never seems to be enough time to get everything accomplished when getting the garden ready for planting season. To-do lists grow as quickly as weeds; when you think you are ahead of the game, a week full of rainy days can wash those feelings away. Though big plans may […]
Dear Honey Run Friends, This year has been a once-in-a-generation type of year. The Covid pandemic is certainly not the first pandemic the world has seen (nor will it be the last), but it is the first one we have all experienced. The pandemic really made me dig deeper into my faith. It allowed me […]
Ingredients: ½ C Butter 1 C Celery, Small Diced 1 C Bell Pepper, Small Diced 1 C Yellow Onion, Small Diced 2 T Garlic, Minced 1 t Dried Oregano ½ C Flour 4 C Chicken Stock 1 C Diced Tomatoes, No Juices 1 T Lemon Juice 1 t Worcestershire Sauce ½ t Tabasco 1 Pinch […]
Roughly five years ago, Jason Nies and I discussed the idea of creating a garden on The Inn at Honey Run grounds where fresh produce would be grown for use in Tarragon’s creative cuisine. Spring forward to today – that idea has materialized into a two-acre plot of land with fruit trees, raised beds, and […]
