First foals are here, see pics on new foals page!

Mistletoe Farm is a  Miniature Horse Farm and Bed and Breakfast located in historic Hampton County, South Carolina.  We raise and breed tiny loveable miniature horses and have more than 20 miniature horses ranging from foals to adults. Our miniature horses hold standings in AMHA, AMHR, GSMHR and WCMHR. We strive for perfection in personality and conformation as well as color, refinement and temperament. Black Leopards, Appaloosas, Pintaloosas, Cremellos, Perlinos, True Greys and Blue and Bay Roans are just a few of our colors and Komokos, Hobby Horse, Hemlock Brooks, Dell Teras and Soats are just a few of the lineage we offer.  Our horses and our reputation for excellence are sought after and found with pride all across America.

We offer a beautiful selection of quality miniature horses bred and raised for excellence in conformation, color and condition. For more information click on Miniature Horses and please take a moment to browse our Stallions, Mares, New Foals and Sales Page to see what we have to offer, the love of your life is waiting for you!

 

 

"it only takes a Mini to fall in love" 

On the farm, we also have our Briar goats, Bunny, Lulu, Holly and Jolly, our Fainting goat Mr. Chen, our 2 white German Shepards Blitz and Klaus, our miniature Pomeranian, Ebeneezer a.k.a. Mr. Fluffy Puff, a.k.a. Kevin Ebeneezer Piddlesworth III and our barn Cat Hal.

 

As a Bed and Breakfast, we place our focus on catering to guests offering the unique experience to stay and experience life on a farm. Unlike typical Bed and Breakfast Inns, all of our accommodations are located outside of our main house ensuring each guest total privacy. We are well known among travelers and horse travelers alike seeking top accommodations. Our guests include National and International Olympic Champions, Television Stars, Top National and International Trainers along with our many snowbirds heading south and business executives and travelers seeking privacy.  Our visiting horses include world famous Show, Jumper, Dressage, Race, Trotter, Endurance horses and many more. We are located just off I-95 with easy access, have a gated and private top notch facility and can and do accommodate the largest of rigs and the best of horses!

 

"With a reputation for excellence and attention to detail, Mistletoe Farm has earned it's great standing in entertaining guests from all over the country."

                  Featured in the Fall 2005 magazine "Equus Caballas".

We  welcome you to come and stay with us and visit our farm. We guarantee you a most enjoyable and memorable stay. Bring your camera, life on the farm is full of surprises! Your Hosts, Damien and Nancy Hunt

MISTLETOE FARM'S BED AND BREAKFAST KEEPSAKE FOR MAY 2008

 

Quote of the month: 

"A horse is that thing of beauty...none will tire of looking at him as long as he displays himself in his splendor.--XENOPHON

 

Main Dish Recipe of the month:

*FOR THE MONTH OF MAY, THIS DINNER CAN BE PREPARED FOR YOU DURING YOUR STAY. PLEASE INQUIRE FOR PRICES AND RESERVATIONS AT TIME OF BOOKING.

PORK CHOPS MILANESE

CREAMY CAPER AND LEMON SAUCE:

• 2/3 cup mascarpone cheese

• 3 tablespoons mayonnaise

• 1/4 cup whole milk

• 1/4 cup capers, drained and chopped

• 1 lemon zested

• 1 tablespoon fresh chopped flat-leaf parsley

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

PORK MILANESE:

• 3/4 cup all purpose flour

• 1/2 teaspoon salt, plus more for seasoning

• 1/2 teaspoon pepper, plus more for seasoning

• 2 large eggs, lightly beaten

• 1 cup seasoned italian bread crumbs

• 3 tablespoons vegetable oil

• 6 thin cut pork chops

 

FOR FOR THE CREAMY CAPER SAUCE:

Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.

 

FOR THE PORK MILANESE:

Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow dish, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, one at a time, first in the flour, then the eggs, then the bread crumbs. Warm the vegetable oil in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.

Dessert Recipe of the month:

PINEAPPLE CAKE

• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling

• 1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained

• 1 cup thawed COOL WHIP Whipped Topping

• 1 prepared round angel food cake (10 oz.)

• 10 fresh strawberries

Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping. Cut cake horizontally into three layers. Place bottom cake layer on serving plate, top with one-third of the pudding mixture. Repeat layers two times. Refrigerate at least 1 hour. Top with strawberries just before serving.

 

Green tip of the month:

 

Cut down on water usage by placing a large plastic bucket near the eave of the house or garage to collect rain water. You can then use your collected water on plants, your garden and the lawn. There are many available to choose from that include a spigot at the bottom for easy access.

 

Place to Visit:

The Salkehatchie Arts Center

939 N. Main (Hwy. 301)
Allendale, SC 29810

Salkehatchie Arts (SA) is a non-profit corporation that promotes artists working in or native to the region. It provides artists with access to specialized training to increase their artistic and business skills. SA will give artists opportunities to showcase and market their skills, crafts, and products. The organization will focus on ways to increase the artists' visibility, income and economic impact in the five county area.

Retail Business Hours: Tuesday thru Saturday 10 a.m. to 5 p.m.

Phone: (803) 584-6084

 

Of Interest

Pocotaligo is said to have derived from early Settlers and Indians. Turtle races were introduced to the Indians by the Settlers. In explaining how to make the Turtle move to the Indians, the Settler's were reported to have said "Poke the tail and it goes!".  The Indians smiled and replied "Poc O Tal i Go" and the name was born!

 

Number of Visitors