Lexington, KY - Comfortably tucked away in the idyllic countryside of Red Lick Valley in Irvine, Ky., Snug Hollow Farm Bed and Breakfast offers 17 acres of respite from all that is hectic and stressful. Described as unique and authentically Appalachian, the farm that encompasses the B&B is 300 acres of unspoiled beauty -
and is a treasure trove for hikers, birders, wild flower enthusiasts and vegetable gardeners alike. Numerous porches offer views onto the fields and into the woods and a hammock swings down by a pond. In Cozy Cabin, a 140-year-old restored chestnut log cabin, feather beds and handmade quilts grace the bedrooms while antique and comfortable furniture offer opportunities for soothing relaxation.
Snug Hollow Farmhouse brings the outside in with the sweeping views from its windows and the natural wooden makeup of its structure. Rooms brim with books, games and music -
and there isn't a television to be found. Fireplaces beckon as the sun goes down and complete the days in this peaceful environment. As this winter wears upon us, the promise of spring at Snug Hollow is a welcome call. And the incredible food offered three times a day during a stay there makes the thought all the more enticing.
In "Hot Food and Warm Memories" innkeeper Barbara Napier shares her thoughts and recipes.
Napier has a worn path from her kitchen to her garden and buys other ingredients for her recipes from local community growers. As she writes: "Cooking is not a chore here but a daily meditation. The planning, preparation and sharing of vegetarian meals are joys for me and gifts to our guests Ö By tasting, using herbs, spices and creative additions, you can give (a) dish the delicious taste it deserves."
Napier's recipes are provided in the order in which they would most likely be served -
oatmeal pancakes, fruit smoothies, blackberry shortcake using berries from the farm (if guests don't devour them all before the cooking begins), and fried potatoes with a smoked cheddar omelet may begin the day. Soups use her garden's bounty and vary from "Kentuscan Bean" to summer melon depending upon the season, and homemade tomato is always available to be made using the canned tomatoes from a prior summer. Eggplant parmesan and a Snug Hollow special, Rosemary Braided Bread, always leave the dishes happily emptied, and the garden's fresh basil is a key ingredient in the favored lasagna dish. Stuffed green peppers, vegetable pot pies, beans and rice, and even a cheesy herb pizza frequent the cloth-draped table settings in the dining rooms.
And if the photos of the desserts alone justify the short drive from I-75 or the Mountain Parkway, Butterscotch pie, pecan pies, chocolate tarts, fresh strawberry pies and tarts, jam and coconut cakes -
among other delectables -
can only taste better consumed in the peaceful inspiration of Snug Hollow.
Born and raised in Kentucky, Napier owned and operated a Farm Service Center and studied horticulture at a local university.
At one point she lost the farm and managed to get it back, happy to raise her sons, and now have their occasional company in a place that she loves.
Chief gardener and innkeeper, gatherer and chef, she happily finds her home and haven listed as one of the most romantic getaways in the South, according to "Southern Living Magazine", as well as featured as one of the 50 Best Girlfriend Getaways in North America in National Geographic. b