Tag Archives: Upstate NY

Daily Catskills: 11/30/17

A balmy 43F by mid-afternoon, bright and humid after frosty morning. The dried husks of summer’s blooms, crowned with snow, wave in the breeze on tall stalks like stakes marking the spot where spring once was.

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Catskills’ Local Holiday Gift Guide

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Food, booze and small favors like soaps and scented candles make great gifts without costing a fortune. Plus, they can be easily mailed to friends and family members across the country. The Catskills is filled to the brim with local producers, making it ever easier to shop locally for the holidays. The Catskills also have some of the best local artists selling everything from small works to large pieces in studios across the region. Watch this space for features on local artists selling their wares during the holiday season. We’re also compiling a list of places you can cut your own Christmas tree. It’s never been more important to shop locally. For every dollar you spend locally, the community will benefit to the value of five to seven dollars. Industry in the Catskills is strictly regulated because we have to protect New York City’s drinking water. Spending money on the Catskills’ small producers keeps our regional economy afloat. Shop Upstate for the holidays. Continue reading

Windowsill Celery

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During the winter, if you have a spot in the house that gets a great deal of sun, turn it into a hothouse for cultivation. It couldn’t be easier to grow your own celery. When you next use celery, chop off the entire root system in one slice. Place the celery, root pointing down, in a glass of water (pictures below) and then plant it once your get some new growth that looks like frilly lettuce (pictured above). Continue reading

Daily Catskills: 11/16/17

A high of 46F, windy with a mix of sun and clouds. Late night snow swirls on the peaks, sprinkling the thatched landscape with a temporary dusting of icing sugar.

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Monday’s Radio Show: Local Government & Conservation

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After this week’s election victories, Monday’s radio show will feature two prominent guests: Jeff Senterman and Julia Reischel. From 9am to 9.30am, we will hear from Jeff who is Executive Director of the Catskill Center. Many people ask me what the Catskill Center does and now here is your chance to find out if you didn’t know. From 9.30am to 10am, we’ll hear from Julia Reischel, a former local journalist and co-founder of the now-retired Watershed Post, who is now going into politics.

You can stream the show online on WIOX on Monday November 13that 9am. Let’s hope it’s warmer than today’s 22F.

Links: Food & Drink

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Despite wearing a watch, and having several electronic gadgets that will automatically tell me the time, I have been doing things an hour earlier since the clocks went back at the weekend. How long has it been? Only 48 hours you say? Feels like forever. Having been a city dweller for most of my life, it feels like city living forces the time on you where as country life coerces you into succumbing to nature’s rhythms (and the weather). I’ve hardly left the house in the past few weeks, but that’s about to change. Meanwhile, here are some links to past Upstate Dispatch posts to some recipes and food reviews to keep you occupied until I get back out into the Catskills.

Recipes:

Beberts Chicken Tagine

Jeanette Bronée’s Roasted Carrots & Prunes

The Bull & Garland Pub in Hobart.

Supper Club at Heather Ridge Farm in Schoharie County.

Fish & Chips in the Catskills.

The best burger in the Catskills (at the time of writing).

Oh, and by the way:

We already knew that temperatures were ten degrees warmer than last year, making fall a little disappointing, but here’s Bloomberg’s official report.

Upstate Dispatch Retrolinks

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As a friend pointed out, there’s a lot of content on Upstate Dispatch and, moreover, a great deal of content that doesn’t much get read, or hasn’t been read by regular readers.

So, as winter approaches and I scout around for ideas for winter content, I offer some links to past work that are first person articles that are desperately in need of a follow up.

Deer hunting season approaches: a link to a 2015 post I wrote about hunting.

Here’s the first post I wrote about our dog, Alfie and a post on the cost of food.

A guide to safe and considerate hiking in Upstate New York, that needs to be updated for winter. In fact, scroll through the entire hiking section of the site.

My first Catskills 3500 ascent: Balsam Mountain two years ago.

Eat Your Weeds, instead of throwing pesticide on them that ruins the water table.

Scroll through last year’s November. The gift guide still holds.

And finally, writing of gifts, here’s our donate page. UD takes thousands of hours a year to write and does not do paid or sponsored content or advertising.

Daily Catskills: 10/30/17

Last night’s rain storm turns dangerous with blustery winds downing trees, causing power failures and fast-moving rivers, ending abruptly by afternoon. A high of 50F and late afternoon sunshine. Update: snow reported on the peaks.

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Daily Catskills: 10/26/17

Cold suddenly, like this autumn-summer thing has finally expired. Goosebumps for the first time walking the dog, as we’re showered with burnt orange leaves and a sturdy breeze. Chilly at 52F.

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Daily Catskills: 10/24/17

An overnight rain storm blows into a humid, misty morning at 65F. Tree waving, leaf blowing and the last of the burnt orange brush covered in thick fog. 72F by mid-afternoon and calm with serene clouds. Autumn tells us it’s time to put the hammock away.

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Daily Catskills: 10/23/17

Warm, windy and humid with a moody, overcast dusk and a dip in temperatures. The last of fall is brassy, with dull copper tones, dashes of burnt orange and sienna in the half-empty brush. Apples hang in abundance on bare trees like winter ornaments: a forgotten, wild harvest.

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Cosmik Ice-Cream

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Innovation continues unabated here in the Catskills with the introduction of freeze-dried ice-cream. We’ve already recently heard about the new 100% electric vehicle designed and built here and now we have astronautical edibles. Continue reading

A Halloween Journey with Cara Cruickshank

© J.N. Urbanski 10/31/14 9am

“Security is mostly a superstition…Life is either a daring adventure, or nothing.” -Helen Keller

I first heard a little bit about the artistic director Cara Cruickshank recently through a fellow board member at Woodchuck Lodge. Every year she creates a magical, dusk wonderland in Big Indian called The Halloween Journey that seems quite hard to resist: “a community event for young, old and everyone in between”, now in its eighth season. This year’s event will take place on October 27th and 28th beginning at 5pm in Big Indian, NY.

Sounding rather like a cultural treasure hunt designed “to promote wonder instead of fear on Halloween”, the journey features legendary characters of Catskill history and folklore. Rip van Winkle, Sojourner Truth, Catskill poet John Burroughs, “fairies, animal spirits and other fanciful creatures come to life, sharing their respect for nature, inspiring wonderment and appreciation for the treasured Catskill region”.

As night falls, the patron is welcomed with a bonfire, live folk music, hot apple cider, homemade chili and seasonal treats before the adventure begins.

Tickets range in price from an Early Bird Special that’s $15, to a VIP package for $150 that includes a “private tour, after-party pass, secret treasures and treats”, to a Deluxe VIP Package that includes hotel packages and much more. You can buy a ‘Wizard Pass” for $15 or example, that will allow you to skip the queue to the event.

Halloween Journey this year is non-profit, in partnership with the Pine Hill Community Center, The Catskill Center, and 100 Thousand Poets for Change. We are sponsored by Woodstock Healing Arts, Catskill Native Nursery and Manhattan Youth.

Daily Catskills: 10/09/17

71F by mid-morning, humid, with patches of morning fog and occasional turbulent breeze scattering the leaves. Surly. Update: 77F high with a strong, leaf-churning wind and more rain.

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Planting Garlic

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Garlic goes in about a month before the first frost of the season. One clove, planted two inches deep (with four inches between cloves) will grow into one bulb of garlic by next spring. The garlic pictured above is German hard neck garlic and the cloves are huge and juicy. The reason farmed garlic is so much bigger than wild garlic is that every year the largest cloves are planted, yielding bigger and bigger produce. Go to our Instagram feed to see footage of the planting.

Saving Seeds: Sunflowers

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Sunflowers are astonishingly beautiful and uplifting, towering over the farm like sentry guards radiating happiness, accumulating and distributing sunshine. They’re also packed with thousands of highly nutritious, edible seeds. Once they start to droop towards the ground, you may have to compete with the birds, chipmunks, and squirrels, who climb up them in search of the seeds and break the stems. When the blooms are resting on the ground, like they’re on some floral time-out, they seeds are fair game. You can either wrap the live heads in paper to stop animals from eating them, or you can cut the heads off completely even before they’re ready to harvest.

The seed is the white pellet underneath the yellow face of the bloom (pictured above). They develop a black strip as the flower dies, eventually turning a dusky, dark grey/black (pictured below). They are even delicious like this without any cooking, and packed full of raw nutrients like iron, calcium, vitamin B-6 and high in potassium and magnesium. Continue reading

Daily Catskills: 09/28/17

58F by 6.30am, balmy with clear skies and sunrise ushering in dappled cloud. 65F by mid-afternoon.

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Catskills Conversations: Rob Handel

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Rob Handel, the talented, dynamic and accomplished full-time chef at Heather Ridge Farm in Preston Hollow, grew up on a Catskills resort in Upstate New York and became interested in food at an early age through his grandmother, who ran the kitchen. “She really shared her love of food and cooking with me at an early age and I learnt a lot from her as a child. She sparked the interest in foraging in me. Whether the resort was there or not, I think her love of food would have been what turned me onto cooking in the first place,” he says.

After a short time away at college, Rob returned to work in the family resort, but quickly looked to further his career early: “I had been working with my family at the resort and I wanted to leave and strike out on my own and do something that involves more creativity and more latitude, using more local and foraged ingredients. You know, the resort was a classic Catskills family-style resort, so I was making roast beef for 150 people every night and that’s what those people wanted and it was a system that worked for them. But I wanted to be able to do more”. Continue reading

Heritage Apple Cake

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If you need something to do with all the heritage apples that are falling all over the Catskills now, here’s a recipe passed on to me by Tamara Ehlin of the Forsyth BnB in Kingston. This recipe is gorgeous because a sugary, chewy crust forms on the top of the cake and gradually softens all the way down to its fruity bottom.This cake is as wild as our apples.

However you add the fruit, it still ends up at the base of the cake. I didn’t put enough apples in the little loaf pictured above because whenever you do this recipe it will feel like you’re putting too much fruit in. The batter barely covers the apples and you have to press the mixture down before you put it in the oven. I made a larger cake by doubling the ingredients and it came out perfectly with all the fruit sunk to the bottom.

This recipe is good for soft and stone fruit too.

Fruit Cake

1 cup AP flour
1 tsp baking powder
1/2 tsp salt
4 oz butter (1 stick)
1 cup sugar
1 tsp vanilla
3/4 tsp almond extract
2 eggs
2 cups sliced fruit (a mix of tart and sweet works best, like sour cherries, plums, peaches, blueberries, or peeled apple)

Soften the butter and whip it together with the sugar, vanilla, almond extract. Add the two eggs and beat them in. Mix the whole mixture well. Sift the flour and baking powder and add it into the butter/sugar mix gradually. Mix until you have a batter. The batter will be very stiff. Once you have a smooth batter, stir in the apples and mix well. Add to a greased loaf tin and bake on 350 for about 50 minutes.

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Catskills Weekend: Sept 23rd & 24th

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Saturday, September 23rd and Sunday September 24th: “Gravity is Your Mortar: Stone Wall Building Workshop at the West Kortright Center. Find tickets here. Find more information on their Facebook page.

Learn the basics of building free-standing dry-laid stone walls under the instruction of a stone wall professional with over 20 years experience.
Students will learn how to sort & choose stones, use gravity to create a stable structure, and carve their initials in the new wall.

$200 per person/$180 (WKC members); Ages 17+; Limit: 10 students

Saturday September 23rd: 10am to 12pm. Children’s Book Launch of Fred and the Lumberjack, at the Catskill Interpretive Center. The book is a brand-new picture book about loneliness, finding friendship in unexpected places, and plaid — lots and lots of plaid by local children’s author/illustrator Steven Weinberg, who will read the story and share a glimpse into his drawing process.

The Catskill Interpretive Center, 5096 Route 28, Mount Tremper, NY 12457.

Saturday September 23rd: 1pm to 3pm: Mutual Muses in the Catskills at the Catskill Interpretive Center. Photographer Rudd Hubbell, who’s been documenting the natural beauty of the Catskills since the 1970s, will share his work and a conversation with nature writer Leslie T. Sharpe, author of the new book The Quarry Fox and Other Critters of the Wild Catskills (2017).

Fall Events in the Catskills: The Barn Tour

© J.N. Urbanski 10/8/16 4.15pm

Here’s a chance to explore the fabulous barns of the Catskills. Take a sneak peek behind the historical architecture of our mountains.

On Sunday Oct 1st, 11am to 4pm: The West Kortright Centre will hold its first Barn Tour fundraiser. Take a self-guided tour of the structures that characterize our region’s agricultural heritage and hilly farmland. Get an up-close look at iconic bank and ramp-style barns, the cupolas that decorate and ventilate them, their timber frames, and the stone foundations upon which they are built.

You’ll explore both traditional and innovative dairy operations, horse stables, and repurposed barns. Additional attractions include a fleet of working vintage tractors, amazing chicken coops, beautiful duck ponds, stately draft horses, sloe-eyed cows, and gaggles of geese.

Professor Cynthia Falk, author of Barns of New York: Rural Architecture of the Empire State, will be on-site at the first barn to provide introductory information about barn history and architecture.

Tickets for this event are $16 per person, to benefit the West Kortright Centre. Pre-registration is required to receive directions to the first barn. Go here to pre-register, or for more information, call (607) 278-5454, or visit their website to purchase tickets before 3PM on Friday, September 29th.

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Daily Catskills: 09/19/17

Hot in the sun with hazy sunshine, with a cool breeze ushering the fall and a high of 82F. These last few days of summer end on Thursday. Fall begins on Friday with the Autumnal Equinox.

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Daily Catskills: 09/18/17

Another balmy morning at 65F with the blazing sun chasing fog into the valleys. A high of 82F, hot in the sun with a cool breeze, like summer wants another chance.

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Daily Catskills: 09/16/17

A balmy morning at 65F by 9am. The morning fog rolled away to reveal trees, bushes, forest floor and fields liberally bestrewn with lacy spiders’ webs, as if the forest had been dressed for halloween overnight.

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