New Cooking School Calendar at the Captain Freeman Inn

by Donna Cain

Cooking School at the Freeman

Cooking School at the Freeman

We have a fabulous time each winter during our Cape Cod Culinary cooking schools at the Captain Freeman Inn. Chef Carol will continue conducting the class. This year’s calendar is filled with some new comfort foods including bread and soups, all from the areas that we love in Europe including Italy, Spain and France.

The cooking school package includes a one or two night stay at either the Captain Freeman Inn or our sister property Brewster by the Sea Inn and Spa. The package includes a fabulous breakfast each day, cooking school for two and wine tasting and dinner afterwards. We pair both red and white wines to compliment our evening meal. Guests can sample different wines and decide which one they would like to enjoy with their meal. The dinner always concludes with a wonderful dessert or biscotti that I love to dunk in the dessert wine:)

Savory breakfast the the Freeman

Savory breakfast the the Freeman

2014/2015 Schedule

November 8, 2014- France

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In Paris the crisp fall air is filled with smells of baking bread and simmering comfort food. The flavors are amazing but the best part is that these classic dishes are simple and fun to make. We will make French bread, classic French Onion soup and French garlic sausage and butternut bisque that will transport you to Paris.

mushrooms from a previous class

mushrooms from a previous class

January 17, 2015 – Northern Italy

Winter chills mean fragrant country loaves and simmering soups overflowing with the bounty of the Tuscan hills. We will make country bread, stracchiatella, chicken and egg soup and hearty white bean and kale soup. Flavors to delight an Italian palate.

February 7,2015- Spain

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Winter is the season for warm bread dipped in fragrant olive oil and simple but beautiful paella, the comfort food of Spain. This hearty and simple rice sauté traditionally loaded with seafood and poultry. We will honor our local seafood bounty and prepare a sausage and scallop delight with all of the seasonings of Espagna!

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February 21, 2015- France/Provence

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As the cold mistral winds blow across the lavender fields of Provence, learn to shape French loaves in many shapes and sizes and enjoy classic Bouillabaisse, the provencal city of Marseille’s world famous seafood soup made with our local bounty of fish and seafood.

March 7, 2015- Southern Italy/Sicily

As spring approaches the hills of Sicily we will make hearty Sicilan country bread and two wonderful soups: Ribolitta (literally bread soup)and escarole soup with veal meatballs.

April 11, 2015- Spain, Portugal and Morocco

Where northern Africa meets southern Europe the flavors of Spain, Portugal and Morocco are all influenced by their common geography and unique histories. We will make traditional flat bread with its soft pillowy texture and amazing flavors. To accompany our bread, a selection of delicate soups and hearty tagine highlighting the local flavors of the region.

Our winter classes fill up quickly so it’s important to get your reservations in early. The package price includes best available room at time of booking giving you even more reason to book early so that you can reserve your favorite room.
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Bon Appetite and Exhaling on Cape Cod!

Brewster conservation

by Donna Cain, innkeeper and owner

For us, conservation is a lifestyle. For example, we strive to do the right things in being green at the inn, using farm to table practices and reusing things whenever possible. This philosophy took on a new twist when we lost part of a beautiful Norwegian Maple in the back of the Captain Freeman. This tree is probably about 125 years old, based on it’s size and countable rings. When we purchased the Captain Freeman our new neighbors came over to introduce themselves and laughed when they said they had adopted our tree, as the inn had been vacant for several years. The grass on the rest of our property was several feet high, but our gracious neighbors had mowed the grass around the tree and had set a bench at the base. It really was a lovely thought as their grandchildren came to visit in the summer, and they all gathered around  this tree to let the kids play in a small  pool. Since then we have lovingly restored the grounds around the inn and have also enjoyed it’s shade and respite in the summer months. This past winter we had several North Easters that brought down two large limbs of the tree.

Side lawn at the Captain Freeman

Side lawn at the Captain Freeman

We were saddened as it was evident that the tree was diseased and would probably have to be totally removed in the next few years. My husband Byron cut up some of the branches and again our neighbor came and asked if we would mind if a friend took some of the wood as he was a craftsman that made lovely bowls. We were glad to share and know that the wood was put to some good use.

This morning as we were finishing up breakfast and had a surprise visit from Craig McConchie. Criag is a talented artist who specializes in wood and glass. He brought us a beautiful round bowl made from our tree:)

Wood bowl by Craig McConchie

Wood bowl by Craig McConchie

Byron and I were both so tickled when we looked at this web site, Tobias Wood and Glass and saw all of his beautiful pieces.Some of Craig’s other pieces that can be purchased on Etsy include:

Wood bowls

Wood bowls

Stained glass

Stained glass

Stained glass

Stained glass

We had a great conversation with Craig and were delighted to learn that his grandparents use to own “High Brewster” We had heard many stories from our guests about this restaurant and inn that was renowned for their great home style meals.

High Brewster Homested

High Brewster Homested

High Brewster was built in 1738 by the Winslow family on the north edge of Lower Mill Pond. It was run as an inn for most of the past century. The Thorne family bought it in 2001 and have been restoring it ever since.

I was also excited to learn that Craig raises chickens (I have wanted to get a chicken coop for year) and honey and would be able to provide us with some fresh eggs and honey for our breakfasts at the Captain Freeman Inn.

So all in all a great day! So much fun to have a beautiful bowl to remember our beautiful tree. We are talking about what species we will replace it with ….. thinking about a Tupelo or Swamp Oak Tree.

Spring has sprung at the Captain Freeman Inn on Cape Cod

By Donna Cain, innkeeper and owner

Spring has always been my favorite season and a little sad this year as my dear mother passed away in January. She too, loved spring, and we would always walk the gardens together and comment about all the flowers that were pocking their heads up to the sky. This morning I was preparing breakfast for our guests staying at the Captain Freeman Inn, and I happened to look out the window at our raspberry patch. Sitting on top of two of the posts are homemade birdhouses made many years ago by my Uncle Al. This past fall I had our handy man Antonio repair and repaint them and we just hung them last week in our raspberry patch. To my surprise I saw a chickadee making a new nest in this house……so sweet…… my mind thought back to so many wonderful memories when I was a little girl.  I was very close to my Uncle Al who was the brother of my father. He was very handy with woodworking and also had many beautiful flowers growing in his greenhouse. I think he would be pleased that we placed his houses in our beautiful raspberry patch.

Bird house

Bird house

We started our raspberry patch at Brewster by the Sea from small plants from my Mom’s garden in the Berkshires. These particular plants are so hearty and provide us with two crops- one in July, and if the weather cooperated, one in the late fall.  Hoping we will get some nice berries this year to make our famous raspberry jam.

Raspberries

Raspberries

I am always amazed in the spring how you will be driving down the road one day and the trees will be bare and the next day everything will be green…..happening overnight! I am encouraged as these buds are almost ready!

New buds

New buds

I love fountains and am especially attached to this one as it use to be in my mom’s garden back in the Berkshires. We have placed this one near our porch where our guests enjoy breakfast overlooking the pool and gardens. Fountains make such a soothing sound….perfect for relaxing our guests.

Fountain

Fountain

This was my mother’s favorite peony. When she moved in with us at Brewster by the Sea ten years ago we transplanted it from her gardens back in the Berkshires. Last year we retransplanted it to the gardens at the Captain Freeman. So glad to see that it is healthy this spring.

Favorite peony

Favorite peony

Brewster in Bloom festivities start this upcoming weekend and I was so tickled to see the daffodils are all in bloom. These particular blooms grace our beautiful gardens around the pool.

Daffodils

Daffodils

Not quite sure which flower this is but the brilliant lavender color is a joy to see from inside the inn. I keep telling myself…..summer really is coming:)

Spring color

Spring color

Last but not least is a picture of our pool at the Captain Freeman, a boutique inn on Cape Cod. it was just opened last week, and the water is a little cold but once we get a few warm days it warms up quickly. Here is to a wonderful summer filled with laughter, sunshine and fun for all.

Captain freeman pool

Captain freeman pool

Herring run in Brewster

by Donna Cain, Innkeper and owner

We always know when spring is here as we hear all of the seagulls “squaking” with content at the Stoney Brook Grist Mill which is just behind our second inn, Brewster by the Sea Inn and Spa. It’s quite a sight to see the seagulls swooping down and eating many of the herring that are jumping upstream to reach Upper Mill pond where they will spawn over the summer months.

Herring Run

Herring Run.

It was interesting to read that the herring population is very healthy and increasing every year. The article below was written last year by the “Wicked Local” There is much debate as to why the population is increasing. When we first moved here over 10 years ago it was fun to watch the kids catching the herring in their nets. When the population starting decreasing you could not get a permit to catch the herring.

Herring at Stony Brook

2007 – 22,300
2008 – 25,289

2009 – 11,062

2010 – 48,099

2011 – 37,091

2012 – 41,028

2013 – 153,262

(one wonders how they can count the actual number of herring:)

Herring in Brewster

Herring in Brewster

They won’t be packing barrels of smoked herring out of the Stony Brook Mill site like they used to 100 years ago, but maybe some day folks will be able to dip their nets in to catch the sparkling silver fish once more for their private smoking.

The Association to Preserve Cape Cod reports last spring’s estimated record run of herring was 153,262 fish.

“It’s certainly encouraging to see this big increase at Stony Brook,” said noted Jo Ann Muramoto, senior scientist at the Association to Preserve Cape Cod, who oversees their work with herring. “Still it’s so, so low compared to historic records based on the barrels of fish they used to take out. I don’t think we’re out of the woods yet.”

Prior to 1903 Brewster had an official herring catcher who had to supply each town family with one eighth of barrel of herring a year. The average annual catch was 225 barrels. In contrast, in 1912, Harwich’s Herring River produced 1,200 barrels.

The official “record” only covers eight years, the formal herring counts began in 2007 but it still a good sign. The previous high was 48,099 in 2010 so this represents a tripling.

The question is, is the bounce due to the reworked (in fall 2010) culvert under Route 6A, which is now 18-feet wide instead of 4 feet, or does it reflect a general rebound of herring around the state?

“I’d like to think it’s a combination of both of those,” Muramoto said. “I do think making the culvert wider has made a difference. During the run itself a number of people including myself stood over the culvert and looked down at thousands of herring schooling to pass through the culvert whereas before maybe a dozen could move up at one time. An entire school could make it through now.”

Muramoto explained that herring seem to like to form a school before they move upstream.

“It’s probably the way they migrate upstream. If you watch at different points they seem to like to congregate in schools. This schooling pattern is pretty common,” she said.

Herring

Herring

That could be a way to reduce the chance of predation by gulls or other animals.

Massachusetts imposed a three-year moratorium on herring harvests (both alewife and blueback herring, both in the genus Alosa) on Jan. 1, 2006. That was extended for another three years in 2008 and has continued since. Connecticut and Rhode Island have also closed their herring fisheries however herring can be caught in the open ocean as a bycatch of other fisheries, especially Atlantic herring (Clupea Harengas). Most of the bycatch occurs around Cape Cod, according to a 2008 study.

“The effects of fishing at sea are not well controlled,” Muramoto observed.

Dana Condit, head of Brewster Mill Site Committee, puts more stock in the fishery shutdown than the new culvert.

“I grew up right there and I remember in the ’60’s they’d show up like this year and they would use that culvert,” Condit said. “In 1968 they changed the configuration where the fish go into the pond and they navigated that in huge numbers.”

The Stony Brook fishery was big business in those days.

“They used to sieve them out in the back of dump trucks and in barrels on tailor trucks. They took a lot of herring out of there,” Condit recalled.

Last year (2012) saw big runs of herring in the Charles and Black rivers, as well as at Stony Brook and in the Monument River in Bourne.

“This may have begun in 2012 and is continuing this year. We’ll know better when the Division of Marine Fisheries presents the results from around the state later this month,” Muramoto said. “I think 32 runs are monitored in Massachusetts. The highest numbers are on Cape Cod.”

Muramoto works with herring monitors in several towns.

“There are increases in some, others are the same,” she said. “The Herring River in Wellfleet almost doubled this year. Pilgrim Lake (in Orleans) was the same. The Mashpee River was the same but some counts were lost. The Quashnet (River) was the same. The increase for Stony Brook was one of the most dramatic.”

“I talked with construction guys from the DMF and they had wonderful numbers everywhere. It wasn’t just us,” Condit said. “A lot of runs did very well off Cape.”

The herring run generally peaks in late April and early May. Muramoto recruits 15 to 20 volunteers to do the counts. Nine counts are done each day at random times during herring season, at a designated location, each count lasts 10 minutes. Herring runs in Bournedale and Sandwich have electronic counters.

The herring do run at night, but nighttime counts have been problematic.

“We’ve tried to use a video camera underwater at night but had severe lighting problems,” Muramoto said. “We weren’t successful seeing fish.”

We stopped by the Herring run last night and Byron was able to get some great shots of the herring in the water. The pictures have an impressionistic feel and we both loved the shots so much that we want to frame some.

Herring in Brewster

Herring in Brewster

This particular evening the seagulls were flying overhead but were not swooping down for dinner…..maybe they had their fill for the day.

Herring

Herring

Many of our guests staying at the Captain Freeman Inn and Brewster by the Sea love visiting the Brewster Grist Mill. This weekend the town is celebrating Brewster in Bloom and the mill will be open for tours. They will also be selling their wonderful ground corn meal. We love to purchase the ground corn for our wonderful Captain Freeman Corn Muffins which we serve regularly at the inn.

Happy Spring!

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!

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?

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!

Byron and Harrison’s Polar Plunge on New Year’s Day

by Donna Cain, Innkeeper and wife

Byron's polar plunge

Byron’s polar plunge

Polar Plunges have become popular these days and while I am always game for doing something fun and crazy jumping into frigid Cape Cod waters never came to my mind as something I wanted to do.

Byron and I just figured out how to sync our phone calenders, and he had written in a walk on Nauset Beach with Harrison for New Year’s day. I hadn’t given it much thought as we love to walk on the beach at Nauset for all seasons, especially in the winter when the beach is deserted.

Byron and Harrison walking to the beach

Byron and Harrison walking to the beach

So here is how it happened…Byron informed me that he really wanted to start the year out with a bang! So he asked for towels and his bathing suit which was stored in the attic. I just kept smiling thinking that he would not follow through with this plan as the beach winds would be very cold.

Harrison getting excited

Harrison getting excited

Harrison is always ready for a walk on the beach, and he almost always does the polar plunge. The cold water does not seem to bother him.

Byron getting ready

Byron getting ready

As we neared the beach we were both laughing and happy.

Byron running

Byron running

I was amazed how fast everything happened.

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Before I knew it Byron was under the waves.

Time to get dressed

Byron taking the “big” plunge!

IMG_0285I was also amazed how quickly the clothes went back on:)

IMG_0288Thank you my love for making New Year’s Day 2014 so special and memorable!

Cape Cod Fall color at the Captain Freeman

by Donna Cain, Innkeeper and owner

I have been amazed at the wonderful fall colors and warm temperatures we all have enjoyed this fall on Cape Cod.

Fall colors

Fall colors

Our neighbors to the right of the Captain Freeman planted these small trees. I never really liked them  as they make it difficult to see oncoming traffic when pulling out onto Breakwater Road. I’ve now learned the trick to peek down by the trunks as you are approaching the street and you can see if a car is coming. They really were pretty this fall so now I smile when driving by.

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We are still using our wonderful fresh parsley from the side garden. I always plant seed in the spring but this year it almost grew wild which was such a treat.

Fresh mint for our fruits

Fresh mint for our fruits

I have never had to replant mint. It just seems to grow wild in several different areas of our gardens. One of my biggest pleasures in life is going out to the garden early in the morning and choosing my garnish for breakfast. Mint is almost always included as it adds a nice flavor to out fruit and teas. The mint usually does not like cold so we cut it off sometime in September. This year since the weather has been so mild, and we have not yet had a frost, we are still fortunate enough to have plenty of mint.

Blooming roses that smell so beautiful

Blooming roses that smell so beautiful

Who can believe we have such beautiful roses blooming in November??

Fall colors by the pool

Fall colors by the pool

This lovely tree flanks our pool and offers summer shade and now beautiful color.

Raspberry patch

Raspberry patch

We built a wonderful raspberry patch last spring which are babies from Nanna’s original patch back in the Berkshires. We had a great summer crop at Brewster by the Sea and are looking forward to a new crop next summer from this patch. Note Nathan’s owl which will look over things this winter.

Storage shed

Storage shed

We had a functional storage shed to the back of the property. Since we have been busy with building renovations we never had time to give this area much attention. This fall Antonio cleared away all of the old growth, built a wonderful new compost with three different sections, painted and repaired the shed. While things look a little stark now just wait until spring. We have grand thoughts of adding a beautiful fountain with seating and plush landscape plus we want to build a fenced in vegetable garden so that we can expand our farm to table menu in the summer.

Antonio with Harrison

Antonio with Harrison

And last but not least is a picture of our lovable Harrison and Antonio. Now is the time of year when we move our winter projects indoors and Antonio is repairing the grout in our Orleans room….with Harrison’s help of course.

Out thoughts are now moving to the holidays and family. Our daughter April just purchased a new home in Boston with her husband Matt. They are hosting Thanksgiving this year. All of the kids are coming for Christmas and we are really looking forward to spending time with them at Brewster by the Sea.

Happy fall!