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cooked dinners at her former AmissviUe bed-and-breakfast. Thirteen years ago, she and her husband purchased the building where Four and Twenty Blackbirds is now located.
Tbday they grow their own tomatoes and 10 herb varieties in addition to enthusiastically supporting numerous local farms.
“Local food is just fresher and I like just being able to use the things that are locally grown,” she said. “The quality is better, the flavor is better and we like to do things that are seasonal. Rappahannock is very bountiful for all kinds of vegetables and fruits.”
Four seasonal recipes of Morfs are included in the new cookbook: Tbasted Pecan Griddlecakes for winter, Lemon Goat Cheese Tart with Sliced Fresh Strawberries for spring; Chilled Com Soup with Pesto and Heirloom Tbmatoes for summer; and Thai Curry with Local Shiitake Mushrooms and Swiss Chard on Fried Pot Crusts for fall.
Morfs Chilled Com Soup was once served as part of an American menu at a fund-raiser for the Alzheimer’s Foundation in Singapore.
“I like to have food that’s of a really good quality and has good, fresh ingredients. . . . And I like having people walk away from here with a smile on their face,” said Morf.
“Being a restaurant in a rural area is an advantage because there are a lot of things available that wouldn’t be available in a lot of other communities.”
One such item is Heidi Eastham’s freshly made goat cheese.
Eastham makes several cheese varieties, which regularly accent the menu of the Inn at Little Washington, by milking 30 goats each morning and using that fresh milk to create cheese the same day.
“The art of cheese making is like the art of living: each day is an opportunity to use the materials you are given and make the very best you can from them,” she wrote in her cookbook essay.
“People come from the region and from out of town because they’re willing to support this farmstead delicacy and experience the reality of how their food is made.”
Eastham would like to see less waste. “I think it would be wonderful if we could utilize our properties a little more and further contribute locally to our food chain,” she said.
“I’d like to be able to use our food all year round, as opposed to hearing peo
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