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iroui aDouna in tne Blue Kidge Mountain streams; The Inn has this local resource smoked by Esther Mitchell in Harrisonburg.
Fresh eggs come from Miriam Harris’ Jordan River Farm in Huntly and apples, peaches, and cider from the Sharps’ Mountain Green Farm just a mile or two away in Harris Hollow. From Mattie Ball Fletcher’s next door and Diane Welty’s in Tiger Valley, The Inn gets herbs and flowers. Henry Hudson supplies vegetables grown on his Washington farm and from Madison County, former dairyman Buddy Hale brings shiitake mushrooms.
“All summer long, people show up at the back door with baskets of cucumbers, tomatoes, zucchini, you name it,” says Carolyn Pullen, the baker and breakfast cook who also handles produce orders.
To take advantage of this natural bounty, The Inn changes its menu with the seasons. And right now, the baskets and bags at the kitchen door are brimming with asparagus, picked at Butch Eastham’s three acre plot in Huntly, and morel mushrooms or “merkles,” harvested from secret spots in the forest and from under old apple trees in abandoned
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