Farm to Table

April 14, 2011 by Beth Colt

Exploring the hands behind the farm part of farm-to-table.

At the Woods Hole Inn, we often spend a lot of time on the “table” part of farm-to-table but today I got to head out into the field and see one of the farms that we source food from in the summer.

Coonamessett Farm was founded over 30 years ago by Ron Smolovitz, who along with his wife had a passion to save a piece of open land slated for development.  On their 2o plus acres, Ron farms everything from lettuce to turkey.  His rolling meadows with their vineyards and neat rows of lettuce, tomato, zucchini and summer squash are quite the summer destination for everything from weddings to the passionate members of his CSA.

Spring is the time to visit if you want to see where all that bounty comes from, so I headed over there yesterday in the pouring rain with a list of the produce we consume weekly to supply our breakfast kitchen and Quicks Hole — for example, 50 lbs of fresh tomatoes a week to make our signature pico de gallo fresh daily!  Try over 20 dozen eggs a week for the Woods Hole Inn’s fresh baked breakfasts?  Yeah, it all adds up.

It was pouring anew when Ron and I zipped into his rain covered golf cart and sped across the meadow to the growing cluster of greenhouses.  Ron put in a windmill a few years back and he explained that running the farm vehicles on electricity rather than gas helps keep down the price of vegetables.

We met with Stan Ingram, field boss at Coonamessett, who was literally ankle deep in mud transplanting rows of baby plants to larger containers (those are his amazing hands in the photo above).  The long low plastic roof of the greenhouse cast the most gorgeous diffused light and the drum of rain on the roof was soporific.  A lovely tiger cat leapt to greet me with a deep purr.  What a peaceful place, I thought.   “Earlier today when it was really coming down, we could not have held a conversation in here,” Stan remarked with a wry smile.

We talked about when they expect certain crops to come in, why they can’t grow tomatoes earlier (heating the greenhouses to 55 degrees costs too much money) and the logistics of getting relatively small batches of produce down to Woods Hole two or three times per week.  Their crispy arugula is essential for our “Wicked Fresh” salad — a best seller at Quicks Hole — but at the end of the day, it’s all about logistics.  Stan offered to plant more basil and cilantro to meet our weekly demand.  He also cautioned me against holding him to any dates.  I guess the plants mature when they feel like it, not just for our Quicks Hole opening day (which is May 6th this year, by the way).

Another exciting development is the local cultivation of oysters which Ron is going to distribute.  I signed Quicks Hole up for weekly delivery of the new “Sippewissett” which is out in Buzzards Bay fattening up right now from the cold winter.  Ron says the first of them will be ready by mid May.  Yum.

I left with a list of wholesale prices, an order form…  and a greater sense of purpose.  It’s not easier to source this way, actually it’s much, much harder.  But the sense of satisfaction in knowing my little business can be a part of keeping this meadow open for Ron and his golf cart?  Yeah, that feels good.

Hopefully it tastes good too.  Come check it out this summer at Quicks Hole, 6 Luscombe Ave in Woods Hole.  More info and our menu at

Lettuces feeding the people of Falmouth all winter grow in the Coonamesset Farm greenhouses.

Stan Ingram, field boss at Coonamessett Farm, in the greenhouse earlier today.

Ron Smolovitz, owner of Coonamesset Farm told me how he learned to do all this as we toured his many greenhouses: "Trial and error," he said.

Divine Granola

May 13, 2010 by Beth Colt

A message from a recent guest, verbatim:

I was a guest at your wonderful inn over the weekend, and TRULY enjoyed my stay. It was the icing on the cake for my weekend in Martha’s Vineyard, and I have not been able to stop thinking about it! I am emailing now to ask you a question that you probably do not get often, but I really enjoyed the breakfast I had on Sunday morning, and I couldn’t get enough of the granola you guys had out to mix with the greek yogurt. I went to the local grocery store after I returned to Boston to find a similar type of granola, but I couldn’t find anything like it. Do you mind telling me where it is from? It was a very dark granola with raisins in it, and it was really delicious! I would appreciate it so much if you could please let me know!

Thank you and I hope to hear from you!



Dear Veronica,

Our unique Woods Hole Inn granola is growing more famous by the moment and we regret that we can not reveal the special formula.  When a national food magazine contacts us for the inevitable story about it, we promise then and only then to reveal the secret to the world.  In the meantime, you will just have to come back and stay with us again!

Continental breakfast at the Woods Hole Inn; homemade granola with Greek-style yogurt is on the bottom left.

Daily Dish

January 31, 2010 by Beth Colt

Homemade continental breakfast offered each morning at the Woods Hole Inn.

Every complaint is a gift.

And we received a few “gifts” about our breakfast last year. So come New Years, we made our resolutions about 2010 and one of them was to improve breakfast.

I’d like to welcome chef Sara Dillon to our staff. Sara comes to our little Inn with years of fancy restaurant experience.  And I am pleased to tell you that she has completely re-conceived our breakfast offerings and service.  Maple Creme Brulee French Toast anyone?  Roasted tomato and asparagus tartlette?  Sippewisset Sour Creme Pound Cake..covered with fresh blackberries?  Hello!  I’m picky and I will tell you, this stuff is delicious.

Add this to our already incredible local coffee (thanks Erik at “Pie in the Sky” for artisan-roasting our exclusive breakfast blend), and a charming “to-go” bag if you have to leave us in the early morning, and you have a recipe for breakfast success.

Sara is as devoted to living local as we are — she is making our Greek-style yogurt from scratch, she pioneered a WHI homemade granola that has guests sneaking into the larder for more, and she found a working gristmill in Sandwich to source locally ground corn meal.  We know you will love her locavore spirit.

So rest assured, when it comes to the fantastic breakfast part of “bed and breakfast“…we have it covered!  And a special thank you to every customer who nudged us toward this stellar addition to our staff.

B & W continental breakfast

Continental breakfast at the Woods Hole Inn. All new menu from our professional chef in 2010.