Antique Roses in Lynchburg are in bloom in the Old City Cemetery! Each year Old City Cemetery gives the public the opportunity to purchase antique roses that are grown on the grounds. This is a great opportunity for you to add to your collection. If you don’t have a yard but enjoy roses, April and May is the perfect time wander the grounds and enjoy the roses that are in bloom. The antique rose collection was planted in 1986 along the 500 foot remains of the 1860’s old brick wall. The 60 varieties were chosen to represent the history of the rose from the mid 1500’s through the 19th century. These roses came from around the country as well as Canada and include plants that were donated by local gardeners. Additionally there are numerous other varieties of antique roses throughout the rest of the 26 acre cemetery. All are botanically labeled at the site. If you are visiting Lynchburg or you live here, take time out of your schedule to stop and smell the roses.
The Old City Cemetery is located at 401 Taylor Street and is just 5 minutes away from The Carriage House Inn Bed and Breakfast. They are open daily and can be reached by calling 434-847-1465. This year, the cemetery is holding its 13th annual Antique Rose Festival May 17th from 9:00am to 2:00pm. Cemetery “rosarians”–rose experts will lead guided tours at 10:00am and noon. In addition there will be planting demonstrations and tips on how to care for rose beds throughout the day.
Please note that there is some degree of speculation as to the true identity of certain antique roses and the Cemetery welcomes expert opinions and enjoys the rediscovery of the mystery of these garden treasures.
The grounds of The Old City Cemetery has over a thousand plants, trees, flowers that are marked. There is something blooming in the Spring, Summer and Fall, not to mention the great fall colors, especially in the Confederate burial section. No wonder this is Lynchburg’s most visited site.
Starting next month every Saturday morning throughout the summer there is a free walking tour of the cemetery. Wear comfortable shoes as the tour includes walking over uneven ground. One of the cemetery employees will lead the tour.
May 5th, Cinco de Mayo, which commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico. In the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage and to celebrate we served Huevos Rancheros Tacos. One of the guests was gluten intolerant so we used a corn tortilla, but if you don’t have that restriction you can use any type of tortilla. Unlike most tacos you may be familiar with, you will need to use a knife and fork because when you break the soft egg yolk it oozes and coats the filling. Prep and cooking time is about 20 minutes and if you are preparing more than four of them it is almost a two person job to assemble them and serve them while they are still hot. Fortunately, I had my loyal assistant Kathy assembling them while I was cooking the dozen eggs. The below recipe serves 4 single tacos or if you have a hungry crowd you can give each person two tacos. Depending on your preference you can use pico de gallo OR salsa for the tacos. We used salsa because I didn’t know if our guests wanted onions for breakfast. Another alternative would be to put both on the table and let the person decide on the pico de gallo or salsa. You can purchase salsa and pico de gallo at the grocery store or you can make your own. Below is a recipe for pico de gallo. As a table centerpiece we placed a pinata on the table.
- 4 6 inch toritllas
- cooking spray
- 1/2 cup shredded reduced fat 4-cheese Mexican blend cheese
- 1/2 cup black beans, rinsed and drained
- 2 teaspoons olive oil
- 4 large eggs
- black pepper to taste (eggs)
- 1/4 cup fresh pico de gallo OR
- 1/4 cup salsa
- 2 tablespoons Mexican Crema
- 1/2 ripe peeled avocado, chopped
- 1/4 cup fresh cilantro leaves
- 4 lime wedges
- Preheat broiler to high.
- Arrange the tortillas on a baking sheet
- Lightly spray the tortillas with cooking spray
- Broil for two minutes then remove from oven
- Turn the tortillas over on baking sheet, top each with 2 tablespoons cheese and 2 tablespoons beans.
- Preheat large non-stick skillet on stove on medium high heat.
- Return tortillas to oven and broil for one minute or until cheese melts then remove from oven.
- Add oil to skillet, swirl to coat then crack eggs into skillet.
- Cook eggs two minutes uncovered then two minutes covered our until eggs are set.
- Place cooked egg in center of each tortilla and salt and pepper to taste.
- Top tacos evenly with pico de gallo OR salsa, crema, avocado and cilantro.
- Serve with a lime wedge.
Pico de Gallo Ingredients:
- 7/8 ripe plum tomatoes, seeded and finely chopped
- 1/4 small white onion, finely chopped
- 1/8 cup cilantro leaf, chopped (or more to taste!)
- 1/2-5/8 jalapeno peppers, seeded and finely chopped
- 1/4 tablespoon lime juice
- Salt to taste
Using donated cans of food, the Lynchburg Chamber of Commerce Leadership Lynchburg team, downtown venues and businesses, scout troops and concerned citizens will provide hunger relief in our community through an event called “Canstruction”
On Saturday, April 13th 6-8 teams gathered to compete in creating unique artwork structures using canned food. Each team was mentored by an engineer, architect or contractor. The completed structures can be seen and admired in the following locations through Saturday April 20th: Amazement Square, Bank of the James, main lobby in the main street branch, City Hall, the Galleria, Holiday Inn Select and the downtown YMCA.
Canstruction Lynchburg is designed to benefit the area by providing an established competition to generate needed canned food supplies for the Blue Ridge Area Food Bank. All donated cans used in the canstruction projects and other canned goods donated by individuals from the community at the canstruction sites will fill a constantly increasing need in the Lynchburg area. The canstruction teams were also educated on the issue of hunger in our area to further help eliminate hunger in the future.
Be sure and visit the display sites this week, some of them are truly amazing.
Lovingston Winery is celebrating the beginning of spring (even though the weather is not co-operating!) and their new releases with their opening of the tasting room. Saturday, April 6th starting at 11 am until 5:00 pm the tasting room will be open for the season. Visit to taste their newly bottled Seyal-Blanc ’12, their Petit Manseng ’12 and their award-winning Estate Reserve 2009. Tastings are free and if you stay with us at The Carriage House Inn Bed and Breakfast you can make arrangements for a picnic lunch.
Lovingston Winery is located in the foothills of the Blue Ridge Mountains, about 30 minutes from Lynchburg. Over 8 acres of densely planted (1200 vines per acre) vines produce delicious Merlot, Pinotage, Rose and the wines that are recent award winners. The winery is built into the hillside and employs a gravity-flow production method that can be viewed from the tasting room.
Always a delicious and fun visit we have enjoyed Lovingston wines on many occasions.
For directions and more information visit their web site at www.lovingstonwinery.com And call us at 434.846.1388 to make your reservation at The Carriage House Inn Bed and Breakfast for a weekend or weekday visit and wine tasting.
After Easter what do you do with that left over ham? At The Carriage House Inn Bed and Breakfast we take great pride in our Legendary Breakfast and try to use seasonal, fresh or, holiday related ingredients when we come up with our signature dishes. This month’s recipe is a Ham and Cheese Frittata. We are using the left-over ham from Easter as the inspiration for our dish, but the nice thing about this recipe is that it gives you lots of flexibility to use other ingredients For example, if you don’t have ham you can use sausage (pre-cook the sausage and drain it first). We use a mild Italian sausage because it gives you a little more taste and flavor over a breakfast sausage. You could also make a bacon and cheese frittata. If there is a vegetarian in the family substitute the meat for fresh seasonal vegetables. Finally, if you want to make this and you don’t want to buy a ham just to make this breakfast just go to the deli in your supermarket and ask them to slice one piece of ham for you about 1/4 inch thick and you will have more than enough ham to make this dish. This recipe gives you lots of flexibility on the ingredients!
- 6 eggs
- 2 Tablespoons half-and-half
- 2 Tablespoons chopped scallions, both green and white portions
- 1/4 teaspoon freshly ground pepper
- 1 cup diced, thick slice ham
- 1 cup shredded Swiss cheese
- 2 teaspoons olive oil
In a medium bowl beat eggs, half-and-half, scallions and pepper. Gently fold in ham and cheese.
Cook 3-5 minutes lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. After lifting edges and letting batter run to the pan, put pan into a preheated oven of 350 degrees for another 8-11 minutes until center is firm. Cut into 6 or 8 wedges.
Can be served warm or at room temperature.
This is a great recipe to try especially if you have a gluten free person in your family or have a gluten free person visiting!
This weekend was a contradiction. Saturday the sun was shining, the sky was a bright blue and temperatures were in the upper 50’s. Yes, it looks like spring is here. Time to think about cutting the grass and putting in the garden.
Sunday…The sun hasn’t been seen all day. The sky is grey and snow started falling about noon and five hours later our saucer magnolia blossoms are covered in snow. Time to get the snow shovel out and start clearing the walks and drive way. What happened to spring?
When the snow stopped falling Sunday night we had about 6.5 inches of the white stuff, more than we had all winter!
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