Location, location, location
Clay Street winds into the hills south of Ashland. When it turns into a dirt road and goats Patch and Cleo peer out from between fence rails, guests know they have arrived at Country Willows Bed & Breakfast Inn.
"It still has some of the aspects of being a farm," co-owner Chuck Young said on a recent spring evening as he got ready to go out and feed the goats and four domestic geese.
The 1896 two-story farmhouse is surrounded by meadows, willow trees, blooming heather, fruit trees and — in the summer — a garden that provides mint, basil, oregano, tomatoes, squash and other just-picked produce for the table. Grizzly Peak's massive bulk rises to the north across the Rogue Valley.
The setting and the vestiges of farm life are what drew the couple to the property, said Debbie Young.
"That's why we fell in love with it," she said.
A renovated barn on the grounds once housed a horse breeding and fertility center. Part of the barn has been converted into rooms. The largest, the Pineridge Suite, is decorated in a Western lodge motif with added amenities like a fireplace, kitchenette and bathroom with skylights and a Jacuzzi.
Guests walk by farm implements and horse shoes hanging on the barn wall to reach the Bunk Room. Bicycles sit waiting for guests who want to go on a ride.
The inn is also near the extensive Oredson-Todd Woods trail system and the Talent Irrigation District ditch trail.
A separate cottage sits near the outdoor pool, a Jacuzzi and a pond where guests can join in feeding the geese.
The farmhouse itself has more rooms, including the Willow Room, which is decorated in a French country style and, fittingly, overlooks willow trees. The Cedar Room, in taupe and ivory, has views of diodara and incense cedars. With its rose-patterned wallpaper, the Oak Room satisfies feminine tastes.
Country Willows will host a tea on Friday and Saturday, May 11 and 12, at 1 p.m. each day. The owner of Medford-based Devi Tea will discuss the history, types and beneficial properties of tea, and Debbie Young will serve traditional tea treats.
For more information on the tea or the inn, call 488-1590 or 1-800-WILLOWS, or visit www.countrywillowsinn.com.
Staff writer Vickie Aldous can be reached at 479-8199 or vlaldous@yahoo.com.
Country Willows' Banana Buckwheat Pancakes with Banana Cream Topping
This nutritious and filling breakfast is a favorite among guests who need lots of energy for outdoor activities. Do most of the preparation for the topping the night before.
Pancakes
1/3 cup whole wheat flour
1/3 cup buckwheat flour
1/3 cup unbleached white flour
1/4 cup cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
2 tablespoons turbinado or brown sugar
1 ripe banana
1 egg
1 1/2 cups buttermilk
2 tablespoons canola oil Butter and canola oil for brushing griddle In a large bowl, stir together dry ingredients.
In a mixer bowl, blend banana, egg, buttermilk and canola oil. Add dry ingredients and mix well until combined.
Heat griddle over moderately high heat. Brush with oil and then butter. Drop 1/4 cup batter on griddle for each pancake. Cook 1-2 minutes on each side. Makes about 8-10 pancakes.
Banana Cream Topping
2 ripe bananas, thinly sliced
1/2 cup unsweetened apple juice
1/3 cup powdered sugar
1 scant tablespoon fresh lemon juice
1/2 pint heavy cream
Combine the bananas, apple juice, powdered sugar and lemon juice in a saucepan. Bring to boil and then simmer until bananas are very soft. With a slotted spoon, strain banana mixture into a blender, reserving liquid. Add half of liquid. Whirl until smooth. Put into a bowl to cool. Cover and refrigerate overnight.
In the morning, whip cream until thick. Fold into banana cream base. Spoon over pancakes or serve alongside fresh berries.
