Breakfast Chef at the Freeman

by Donna Cain, innkeeper and owner

Happy to report that our wonderful breakfast chef Nick is returning to the Captain Freeman for our summer season. Nick has a wealth of experience and not only brings great culinary talent for our guests but also is a sweet guy to boot !

Nick with his beautiful daughter Lilly

Nick with his beautiful daughter Lilly

Nick is  the world’s best Dad to Lilly. I just love when they stop in to visit. Shown in this picture with her Dad, just before her 2nd birthday.

We have created some wonderful new breakfast entrees for the summer season including a delicious home fry with sweet potatoes, turkey and peppers….what a wonderful way to start your day on Cape Cod!

Captain Freeman’s cookbook coming to Cape Cod

by Donna Cain, Innkeeper and owner

Captain Freeman Inn in Brewster

Captain Freeman Inn in Brewster

We had fun with the title as everyone thinks it’s Captain Freeman answering the phone when they call to make a reservation…..so maybe he made the cookbook???? No, not really!

We are happy  to report that our new Captain Freeman cookbook is being printed now and should be to us by the end of the month. It is a project two years in the making as we have been creating many new recipes for the inn over the past few years. This cookbook includes many of our favorites.

Cover for our new cookbook

Cover for our new cookbook

Many of our guests ask us for our recipes, and we are always willing to share. Shown below is a new favorite for Black Bean and White Turkey Chile that our friend and Captain Freeman cooking school chef made for us. It was so good that I immediately asked Carol for the recipe and have passed it on to all of our family and friends. How appropriate to add to this blog for many more to enjoy. Thanks Carol!

The original recipe called for onions and Carol adapted the recipe to omit the onions as my husband is allergic. This recipe is easy to make, freezes well and will add a smile to everyone’s face that you include in this meal.

Black and White Bean Turkey Chili

4 Turkey thighs
3 cups chicken stock
3 cups beef stock
1 bay leaf
2 cloves of garlic, whole

2 Tablespoons olive oil
1 14 1/2 ounce can diced fire roasted tomatoes
1 small can mild green chiles, drained and chopped
4 cloves garlic, diced
1 can black beans, drained
1 can white beans, drained
2 Tablespoons flour
1/4 cup tequila
2 Tablespoons honey
1 Tablespoon salt
2 Tablespoons ground cumin
2 teaspoons Mexican chile powder
1 Tablespoon expresso powder

Place the turkey thighs in a large dutch oven with a bay leaf, garlic and stock just to cover. If you need a little more liquid add water. Bring to a boil and lower heat to a simmer and poach for one hour. Leave in the stock to cool just until you can easily handle the thighs. Remove thighs and reserve the stock in a separate container. Take the turkey off the bones and cut into bite size peaces.
In the same pot add the olive oil and heat. Then add the tomatoes and cook on high until the liquid is evaporated. Reduce the heat and add the chiles, garlic, turkey and beans. In a small bowl mix the flour, tequila, honey and all the additional spices until smooth. Add some reserved stock to create a smooth liquid. Add the liquid to the pot and stir and cook on medium heat until the chile begins to thicken. Add liquid if needed to create the desired thickness. Simmer for 30 minutes (some of the liquid will evaporate) Make ahead and refrigerate for up to 5 days. It just gets better! May be frozen for up to 90 days in meal size portions.

Bon Appetite!

Cape Cod Boutique Inn is inspired by nature

by Donna Cain, innkeeper and owner

Beach shells

Beach shells

One of our favorite things in life is walking on our Cape Cod beaches.

walking the beach with Harrison

walking the beach with Harrison

This past week we found some beautiful shells that spoke to me. I am fascinated with color and am always looking for new color schemes and decor to use at the inn. We are a “boutique inn on Cape Cod” as each room is tastefully decorated in a unique theme. Our main objective is to have an elegant feel combined with a relaxed feeling. My husband always teases me in that I am always talking about a feeling……but I know our guests pay attention to their feelings during their stay and we strive to make every guest feel both relaxed and pampered during their stay at the Captain Freeman Inn.

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Since nature is a perfect place to relax, I often use color tones that are found in nature. I was intrigued when I found a shell that pulled together beautiful tones of blue, grey and tan. it would be fun to find a modern painting with these color tones as a base for decorating the room. The walls and fabric treatments could work around the painting…what fun! Can’t wait to decide which room I will be redecorating at the Captain Freeman Inn.

Farm to table with family in Virginia

by Donna Cain, innkeeper and owner

We just spent a couple of days visiting dear family in Richmond. We were greeted with a wonderful dinner at Byrons Aunt Jean’s house where we were able to meet all of the grand and great grand kids. What an incredible treat and blessing. There is something so endearing about southern hospitality. Life just seems to go at a slower pace and in this case, is all about family. I had  heard many stories about  Byron’s cousins, Jan and Alan, who had built a home in the country. Both had tired of Alan having to travel and being away from family so they decided to switch careers and build a family farm. Byron and I had talked about this many times and were anxious to see what country farming is all about.

I was especially excited as I believe and support the “farm to table” movement and strive to serve our family and guests fresh vegetables, herbs, eggs and meats whenever we can and the Captain Freeman Inn. I would also love to have a chicken coop one day at the inn where our guests could enjoy fresh eggs in the morning. Jan and I had the opportunity to talk, and she is a wealth of information about the affect of diet on ones health.

Before we toured the farm we visited in their large beautiful log cabin surrounded by family and a nice warm fire. Jan’s oldest daughter was visiting from Canada and they have three darling young children who were very happy to be spoiled by Grandma and Grandpa.

Since spring is the muddy season on the farm, Jan loaned me a pair of rubber boots so that we could see the entire farm. We left Harrison in the car as we did not want him to excite the chickens. We meandered down to their country store and saw Alan’s beautiful lake off to the left of the property. I was tickled to see a John Deer tractor….always thought they were kinda cool. (next time I’ll have to ask if I could have a short drive and maybe move some hay with it:))

First shot is of the family. Note the mobile chicken coup in the background that Alan is building. At first it seemed kinda crazy but once I stopped to think about it, it made perfect sense. Successful gardening is all about fertilizing the soil. (Nanna always told me that chicken manure is the best fertilizer to add to the garden soil) Alan will move the coup around their fields which has wire mesh on the bottom to allow the “bird poop” (excuse the graphics) to fall below. They have nesting boxes along the sides to pick up the eggs daily.

Farm helpers

Farm helpers

The chickens just looked so happy and were fenced in the orchard area where new pear, apple and peach trees were growing.

New chickens for fresh eggs

New chickens for fresh eggs

Jan holding one of their prized chickens

Jan holding one of their prized chickens

We were lucky enough to meet a new calf that was just born last week. The Mom’s name is Button, and they were looking for a new name for this cute little guy. This area is used for milking which they do once a day. I was interested in learning that the new breed of milking cows can now be milked once a day which is perfect for small gentlemen farms that may combine working a regular job with having a few animals at home to feed their families. I grew up in the Berkshires in dairy country and remember very well having to stop our car as the cows moved to and from the rolling country fields to the milking parlor twice a day. Having to do the milking once a day (by hand I might add) seemed like a huge advantage, especially on the cold winter days. They had 6-8 milking cows with two almost ready to give birth. They sell the delicious milk in the store. When we opened the frig in the store I saw 3 large bottles of milk with cream on the top with customer’s names on the top. These bottles are reused each time.

New calf.....name TBD

New calf…..name TBD

Mamma Button

Mamma Button

The rest of the milking herd

The rest of the milking herd

Chicken processing site:(

Chicken processing site:(

Now here is the picture Byron thought I should leave off….but hey this is a part of life. This is the chicken/turkey processing center. The farm sells fresh milk and cream, fresh eggs and fresh chicken meat and yes the poor chickens have to be killed so that humans can enjoy the fresh meat on their tables. State health code allows them to process the chicken meat but the cattle have to be processed by a licensed butcher.

Byron and Jan-  cousins

Byron and Jan- cousins

Frozen beef

Frozen beef

Byron is from Wyoming and always enjoys when we serve meat for dinner. When I looked in the store freezer I so wished we lived closer so that we could enjoy the benefits of grass fed beef from this farm.

2 blue birds pirched on top of the fence post

2 blue birds pirched on top of the fence post

The last part of our tour included a visit to Julie’s house (Jan’s sister) which is right next door. We could see the beef cattle grazing in the far field. I was tickled to see a wide variety of birds flying around and ecstatic when I saw a Bluebird pair pirched on a near bye fence post. They were my mother’s favorite bird, and I have always loved them too. This just made my day!

The farm also includes a large vegetable garden, blueberry and strawberry patch, all sold in the country store. Jan said it was fun in the summer to visit with some retired old time farmers that love to see what they are doing. They always love to share stories that are filled with good clues on how to make the farm run more smoothly. I am learning that our elders are always filled with good advise.

As we were walking back to the house Jan shared that when they started the farm they did not know a single thing about farming. They have just jumped in and learned along the way. I was so impressed. What a great way to tackle a new life adventure.

Oh I forgot to mention that their son also helps on the farm and has a bee hive. There was a mystery last year as all the of bees left the hive. That happened to many neighbors which is a concern. They were going to try again this spring and hopefully be able to sell the honey in the store.

Thanks Jan and Alan for sharing your farm with us. Just wished we lived closer to help out and to be able to benefit and enjoy all of your farm to table bounty.

So Byron, do you think we can build a chicken coop now at the Captain Freeman Inn?

A guest’s winter experience

By Donna Cain, Innkeeper and owner

Breakfast is one of my favorite times at the inn, and I always love to ask guests about their previous day’s experiences. This past weekend we had a lovely repeat guest stay with us that comes to Cape Cod to rest and rejuvenate. I so loved hearing about her adventures that I asked if I could mention some of her favorites in our blog. She was glad to share and actually e-mailed me one that she had forgotten to mention. Listed below are some of her favorites:

The Rose Dorothea Schooner Library in P”town-

Rose Dorothea Schooner Library

Rose Dorothea Schooner Library

For those that have never visited the library, it is a wonderful experience filled with a unique surprise- there is a replica boat in the middle of the building that is filled with history.

Rose Dorothea schooner

Rose Dorothea schooner

The Rose Dorothea won the “Lipton Cup”in a dramatic finish in 1907. The Lipton Cup was a special prize offered by Sir Thomas Lipton, who was an avid yachtsman, for the Fisherman’s Cup Race, a 42 mile race which took place in Massachusetts Bay, between Boston and Gloucester. The boat was an Indianhead schooner, designed by Tom McManus and built in 1905, at a cost of $15,000. In 1917 the schooner was sunk by German U-boat while traveling from Portugal to Saint John’s with a cargo of salt. Her crew escaped into dories and made it safely to Lisbon.
The boat that is found in the library is a half scale replica and was built as a tribute to Provincetown’s fishermen and New England ship building. Master ship builder Francis A. Flyer Santos oversaw construction, which started in 1977. The sails were hand sewn by Ernest W. Smith of New Bedford, one of the few men left who could create authentic sails for a Grand Banks Schooner. The Schooner sits on the second floor of the library with the sails high (the ceiling was modified to fit the tall masts) above which was originally the sanctuary of the Center Methodist Episcopal Church of Provincetown, built in 1860.

Wired Puppy , Specialty coffee and tea

Wired Puppy

Wired Puppy

We love coffee and tea and are anxious to try out this wonderful coffee shop. Our guest raved about the wonderful selection of teas ,and she chose the decaf jasmine green which is a loose tea option available at this eclectic house.

Napi’s restaurant, Provincetowns most unique restaurant-

Napi's restaurant

Napi’s restaurant

Our guest is vegetarian with some food allergies so we recommended  Napi’s. They have many vegetarian options and the menu is very eclectic and the clam chowder delicious!

Wellfleet Wildlife Sanctuary
Wellfleet Bay provides peace and unmatched beauty on the hillsides and shoreline overlooking Wellfleet Harbor. Extensive trails bring you to a panoramic salt marsh, sandy barrier beach, and pine woodlands, each attracting a wide array of wildlife. The sanctuary features a universally accessible trail and an award-winning “green” nature center with professional exhibits and aquariums. There is a $5 entrance fee to walk the trails which is worth every penny!

Brewster Fish House-

Bar at the Brewster Fish House

Bar at the Brewster Fish House

The Brewster Fish House is still our favorite restaurant on Cape Cod, simple, elegant dining that uses fresh local fish.

Harrison

Our lovable Harrison

Our lovable Harrison

Leslie loved Harrison, and she mentioned that spending time with him each morning had soothing affect on her soul and heart. We totally understand as our 4 legged friend loves us unconditionally.

White Cedar Swamp-

White Cedar Swamp

White Cedar Swamp

We found this wonderful walk trail last winter and have been recommending it to our guests ever since. The trail is found in the Marconi Beach area and includes a well maintained walk path and board walk through the swamp.

The Chocolate Sparrow-

The Chocolate Sparrow

The Chocolate Sparrow

We visit the Chocolate Sparrow frequently, and I love the Sparrow coffee which includes a chocolate flavoring. Our guest loved the atmosphere and was pleased when they accommodated her food allergies.

Last but not least our guest mentioned that she loved coming back to the Captain Freeman to rest by the fire in her room to read.

Truro fireplace

Truro fireplace

 We left her some gluten free cookies in her room to enjoy with a good cup of Harney and Son tea.

Thanks Leslie for staying with us and sharing all of your favorite spots.

 

Winter in Naples Cooking School at the Captain Freeman

by Donna Cain, Innkeeper and Owner

Winter in Naples

Winter in Naples

We just had a wonderful cooking school at the Captain Freeman this past weekend. Our professional chef, Carol Edmondson continues to create a wonderful experience with plenty of helpful cooking tips as well as providing delicious recipes for the food cooked in the class. This class included pizza and antipasta, enjoyed with wine tasting after the class.

The full menu included Bruschetta with Roasted Peppers and Shaved Reggiano, Italian meats and cheeses on toasted bread,
Classic Pizza Margherita Pizza, Sea Scallops, Arugula and Pancetta Pizza, Salad with Roasted Eggplant, olives and Fresh Citrus Vinaigrette and the show stopper Berries with Zabaglione Sauce.

The class always enjoys watching the simple way to roast the peppers…..

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Looking forward to our next two classes which includes:

Savory cuisine from Rome on March First where we will sample the classic cuisine of Rome influenced by it’s history and geography. Rome is the home of many religions and ethnic groups not unlike any major city. Their influences are felt in preparation unique to the region. Winter soups harvest flavors preserved from fall gardens. Pork is an essential ingredient fresh and preserved in Salumi of many types. Artichokes and eggplants are fried in olive oil to whet winter appetites. Capers and other pickled vegetables perk up the winter Roman table. A harvest of flavors to bring to our late winter menu along with the freshest of local foods and the best of our own local preserves.

On March 29th we will visit Avignon in the heart of Provence. True French country cuisine influenced by ingredients found daily in the market square. In March the mistral, a cold wind from the Alps, blows across Provence. Warming soups are a must. Spring lamb, winter greens, great cheeses and bread from ancient grains are the staples of early spring. Early greens are peeking through and lemony salads brighten spring tables. Wine poached winter fruits finish this hearty meal.

Bon Appetit!

Fantastic State Park in the middle of Brewster

by Donna Cain, innkeeper and owner

We are so lucky to have a wonderful State Park just up the street from the Captain Freeman Inn. Nickerson State Park is a 1,900-acre state park with sandy soil and scrub pines surrounding many kettle ponds.

Harrison was very excited when we entered the park as he knew a nice long walk was fast approaching.

Harrison's excitement

Harrison’s excitement

We love to go to the far end of the park and walk around Higgins pond.

Map of Nickerson State park

Map of Nickerson State park

The walk around the lake is always pristine, quiet and magical.

Byron and Harrison walking the trail

Byron and Harrison walking the trail

Views of the kettle pond with a wonderful walk trail around the lake.

Higgins lake at Nickerson

Higgins lake at Nickerson

It’s always fun when walking after a snow storm to see that you are the first to walk the trail…

tracks in the snow

tracks in the snow

Harrison went for a nice swim….

our lovable Harrison

our lovable Harrison

The sun was casting beautiful reflections on the lake.

Sunshine in Nickerson

Sunshine in Nickerson

As we were ending our hike my eye caught sight of a new little pine seedling…..new growth with spring in site….

Pine seedling in Nickerson

Pine seedling in Nickerson

i just heard on the radio that the first day of spring is 6 weeks away…..that’s great…. but winter in Brewster, Cape Cod is really special!