Tag Archives: Catskills Photography

Daily Catskills: 10/27/22

A cloudy morning, clearing up to a sunny afternoon with a high of 57F. Fall is over at higher elevations, but there are still hardwoods hanging on to their leaves downhill.

© J.N. Urbanski 6.15pm – Usage prohibited without consent

Daily Catskills: 10/26/22

Misty and humid with blustery afternoon rain and a high of 71F. Fall is on the wane, but the oaks, beech and ironwood are still hanging on.

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Daily Catskills: 10/24/22

Mostly overcast with a low blanket of mist, and humid with the occasional peep of sun, a sprinkle of rain carried over from last night and a high of 65F. 2022 is having a spectacular, drawn out fall and now we are deep into the earth tones of the giant oaks: copper, gold and brassy brown.

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Daily Catskills: 10/23/22

Overcast with the odd glimmer of sun and still balmy for the season with a high of 61F. The fall colors are now the golden, brassy, maroon and copper tones of the oaks and ironwood, and some of these trees are still green.

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Daily Catskills: 10/15/22

A frosty morning, warming up to a high of 65F. Clear and sunny with leaves fluttering like confetti in a light breeze. Coral-colored sugar maples line Andes’ Main Street.

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Daily Catskills: 10/10/22

An overcast morning giving way to an afternoon of big, dramatic clouds, the barest sprinkle of misty rain and a high of 59F. Two farm dogs declared cancer-free and loving the view from their mountain.

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Daily Catskills: 10/03/22

Cloud stretched taut over the sun like thick gauze, chilly with a high of 52F. Chronic overcast conditions are dulling these fall colors that are best experienced up close: oak on the right, maple on the left. The oak will be the last man standing.

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Daily Catskills: 10/12/18

A cold snap: a chilly morning at 46F by 9am warms up to a high of 57F. Breezy with fast-moving cloud and sunny periods. There still some patches of green hanging on amidst the yellowing and almost bare trees.

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Catskills Sandwich: Bull & Garland’s Scotch Egg

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Behold, the Bull & Garland Scotch Egg. As a native Brit, I have to say, the egg couldn’t be any more authentic than if we were in England, at a pub, enjoying the rain and warm beer. I don’t know how they get the egg to be runny, but it’s a joy to see the hearty, local, orange yolks running over the warm sausage meat. The grainy mustard isn’t even necessary because the dish is delicious all by itself.

Daily Catskills: 04/29/18

A high of 45F and overcast, with icy rain, a flurry of snow, the occasional flash of late afternoon rain and mist settling in the mountains. The leaves of the Trout Lily spring up over the forest floor like spring’s green army.

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Daily Catskills: 04/28/18

A sunny morning filled with hope and enthusiasm, with a high of 65F by afternoon, followed by late afternoon showers and more gloom with brief flashes of sunshine. A vivid, beautiful sunset chased by mist sinking enigmatically into the valleys at dusk.

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Daily Catskills: 04/20/18

More overnight snow squalls deposit a few inches of snow. Winter is the party guest that won’t go home, but won’t help with the dishes. He makes himself a cup of coffee and bangs on about how cool he is. True, he was handsome once, and was so photogenic. But someone please put him a taxi. Pay his fare if you have to. 35F by noon with a brisk chill in the air and overcast with cloud rippling like my brain on cabin fever. A high of 37F.

© J.N. Urbanski Noon – Usage prohibited without consent

Daily Catskills: 01/11/18

A high of 52F, gloomy all day with the occasional whip of wind and a chorus of tinkling as the snow drips from high places. An anonymous critter’s regular commute back and forth from a large cave into the hemlock stand melts slowly to reveal a trail of crushed ash leaves.

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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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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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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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Daily Catskills: 10/04/17

Clear skies and a 75F high. Warm in the sun, but cool in the shade. Humid and slightly steamy. Fall is slightly late out of the gate.

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Daily Catskills: 10/03/17

A clear, frosty morning, rising to a high of 67F. Initial muted dashes of red amidst the yellowing. Fall has yet to show its true colors.

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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.

© J.N. Urbanski 7.20am – Usage prohibited without consent

 

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 40 minutes. (Note that cooking time could be longer or shorter depending on the depth or shape of the pan. If the pan is a flatter cake pan, cooking time will be less.)

© J.N. Urbanski Noon