Today's breakfast consisted of fresh sourdough rolls (hot from the oven!) with a choice of butter, strawberry-tarragon or blackberry-basil jam. The first course was a delicious "peach boat" made using local peach halves filled with boysenberries and blueberries from our garden, and then drizzled with blueberry-lavender-lemon verbena jam. The "boat" was then garnished with borage blossoms and sprigs of lemon balm! The second course consisted of our signature Cherry-Fennel Granola topped with whole milk yogurt, and garnished with blueberries, apricot slices, and a strawberry holding a fennel leaf! Eye-catchingly scrumptious!