Antique Fair in the Plaza – it’s coming up on August 24th, over Labor Day weekend. Go to the Museum booth for special Healdsburg Hospitality coupons and discounts.
Looking for something different in lodging? We’re excited to announce our new vacation rental, the Moorish-inspired Cypress House.
Beautiful tiles, an interior courtyard, and an incredible view of downtown Healdsburg and beyond from the top floor terrace make this property unique to wine country. Located at the edge of a small shopping center, it has an urban feel in our agricultural town.
Cypress House is two blocks from the Inn and within a short walking distance to the Plaza. The main house has two bedrooms - one king with a beamed ceiling, and one queen, two baths, an open concept living space, full kitchen and an upstairs patio-terrace with a fabulous view. A comfortable couch folds out for additional sleeping space. The upper unit sleeps four adults and two children.
The lower studio unit has a king bed, private courtyard and entrance and a kitchenette. It is handicap accessible. Sleeps two adults. Off-street parking. Cypress House is available now for Labor Day weekend, 2014. For photos and more info, go to “Rooms” on our website.
We may be known for grapes in Sonoma County, but those mandarin oranges called cuties are a hit! Our guests have eaten more of them in the past few weeks than all the apples we’ve put out in the last year!!
Cool. We now have little ice chests/coolers in each of our inn guest rooms so that folks can picnic wherever they like during these warm late summer days.
In honor of the Cypress House, and our recent Farmers’ Market Zucchini Festival:
Moorish Zucchini Salad – great for summer
4 -5 tablespoons olive oil
1 large garlic clove, halved
18 ounces small zucchini, sliced thinly
1/2 cup pine nuts
1/3 cup raisins
3 teaspoons mint leaves, finely chopped
2 -3 teaspoons lemon juice (or to taste)
salt & pepper
Heat the oil in a large skillet over medium heat. Add the garlic and then let cook until golden just to flavor the oil. Remove and discard. Add the zukes and cook, stirring until just tender. Don’t overcook! Immediately remove from the skillet and transfer to a large serving bowl.
Add the pine nuts, raisins, mint, lemon juice and salt and pepper to taste and stir together. Taste and add more oil, lemon juice and seasonings if necessary.
Set aside and let cool completely. Cover and chill for at least 3 hours. Remove from refrigerator 10 minutes before serving. Can be served over mixed greens.