The Color of Autumn in the Hudson Valley

Hi folks. We are back to Fall and the Hudson Valley is hopping. We are sooooo busy these days at the Inn that we barely have time to take a deep breath. But this is a good thing. We are occupied with raising our brood of poultry, finishing up the addition and of course tending to the needs of our guests. And everyone in town is gearing up for next week's big Apple Fest. But more about that later.

As I just mentioned, we are finishing up the main floor of the addition. We have had the electricity and plumbling installed and we just had the guys put in the insulation. Next week we start putting up walls. Then we can go ahead with floors and trim and painting. Our first floor will be living quarters for Bill and I and most importantly an office to conduct business for the Inn. The office will also be a resource center for our guests. It will have a computer and books and magazines. We will also have an extensive DVD library for the guests to use while staying here. There will also be directions to all there is to do in the Hudson Valley. Then the second phase will be the lower level which will house two guest rooms that will both have jacuzzi bathrooms. Phase 1 will hopefully be done by the end of November and Phase 2 by next summer. We have lots to do folks so wish us luck.

We are all getting excited about Apple Fest which takes place annually in the Town of Warwick on the first Sunday of every October. Last year, over 35,000 people attended the one day event. There is every kind of exhibit you can imagine and the food is as incredible as it is varied. You can get anything from a hot dog to fried dough to falafel to everything the Hudson Valley has to offer. And there are all kinds of crafts and games to play and great fun for the kids. Oh and there is a different band playing all throughout the festival. So come spend the day and have a ball.

And when you are done with Apple Fest, there is a plethera of wineries and orchards to satisfy your wine tasting and apple picking pleasure. Some of the wineries such as Warwick Valley Winery also serve a delcious lunch that can be eaten in their indoor restaurant or right outside in a beautiful umbrella'd area. Try their Margherita pizza. It is crazy delicious.

Then on October 10th, Pine Island will celebrate their Pumpkin Festival from 8am to 2pm at the Pine Island Park. There all kinds of pumpkin events such as pumpkin tossing, decorating, and even a pumpkin cookie bake off. Check http://www.warwickinfo.net/ for more information.

I will be doing a special Halloween edition of the blog mid-October to let you know what all the Halloween goings-on are. So check back.

Now for my favorite fall recipe. What better dessert to have during Apple Fest and apple picking season than Apple Crisp. Just made this particular dessert and served it with vanilla ice cream. Well, the guests loved it. So here it is for your pleasure.

Apple Crisp

1/2 cup cold butter (1 stick)

1 cup sugar

1/8 tsp of salt

3/4 cup flour

4 cups of apples sliced

2 tblsp sugar

1 tblsp water

1 tblsp cinnamon (or more if you like)

Peel, core and slice apples.

Cut cold butter into chunks.

Using a pastry blender cut butter into the 1 cup of sugar, salt and flour until mixture resembles coarse crumbs.

Place the apples into an oiled 8x8 pyrex baking dish. Mix in the 2 tblsp of sugar, water and cinnamon.

Cover with the flour mixture.

Bake in a preheated 375 degree oven until apples are tender and bubbling (about an hour).

Hint: I double the recipe and use a 9x13 pyrex pan.

Serve with a scoop of vanilla ice cream and viola you have a delicious fall dessert (or any other time).

Well folks, time to go. Hope you enjoyed the blog and don't forget to check back by around the 15th of October for more Warwick Valley news.

Bye for now.

Hi everyone. Joe here, on a beautiful fall day in Warwick. It has been a while since I posted on this blog. We have had a very busy season. And I have some sad news to report. Bill's mom passed away last month. Bill spent some time in Florida making arrangements with his sister, Carol and preparing to bring his dad up north. I know you join me in sending your condolences.

Lots went on since last I posted. I performed my first wedding ceremony at the Inn. My friends Joe and MaryEllen had their reception here and asked me to marry them. I became an officiant for the Universal Life Church and can now perform marriages in the state of New York. Very exciting time for me and you can find out more when we update our wedding section on our website.

As you already probably know, Warwick is a whirlwind of activity during the month of October.

Apple Fest was a resounding success as it is every year, drawing upwards of 30,000 visitors to Warwick. Also this past weekend Sugar Loaf had their Fall Festival which is smaller than Apple Fest but just as inviting.

For the rest of the month, there are all sorts of things to do in the area. Apple picking and pumpkin picking are in full swing. Heaven Hill Farm has their haunted hay ride which is very exciting and scary. The farmers market is still on every Sunday in downtown Warwick from 10am to 2 pm. It boasts all kinds of produce and goods from the Hudson Valley. Florida, NY also has a farmer's market every Tuesday from 11:30am to 5:30pm.

Well, since it is apple season in the area, I thought I would ask Bill if I could share his delicious apple crisp recipe with you. It is absolutely delicious and very easy to make.

So here it is.

Ingredients

4 large apples, peeled and sliced

1 cup sugar

nutmeg and cinnamon to taste

4 tablespoons water

1/2 cup butter

1 cup flour

Preheat oven to 350. Sprinkle apples with nutmeg, cinnamon and 1/2 cup sugar; add water.

Place in a 9 inch square baking dish. Cream butter and remaining sugar. Add flour and mix well. Pat this mixture over apples and bake 30-45 minutes. Serves 6.

Delicious served warm with vanilla ice cream.

I guarantee you will enjoy this great dessert.

Sorry I was away from the blog for so long but I won't be again. I will be back before the end of the month and then again in November and December. I have lots of recipes and things to tell you about. Oh and by the way, the addition is progessing nicely and will have lots of pics to show you in the coming months.

Thanks for being such loyal readers and from Bill and Joe at the Inn at Stony Creek, Happy Autumn and a Happy, scary Halloween.

OMG is that Autumn that I see?????

Hi all. Joe here with the latest at the Inn at Stony Creek. Bill has just returned from a trip to see his parents in Florida. It was great to have him back. Running an Inn is hard work and each of us can do it on our own. But when we do it together, magic seems to happen. Work has continued on the addition. We just had a beautiful patio and pergola added. Can't wait to start the landscaping around it.

Can you believe that it's August 24th already? The summer, albeit not a great summer, seems to have flown by in a flash. Autumn is right around the corner and the bounty of Warwick and Orange County will be in full display at the Farmer's Market every Sunday in the village. Our bounty was pretty plentiful this year also. Our garden at the Inn yielded a great harvest. We had zucchini, yellow squash, italian flat beans, tomatoes, peppers and herbs. Needless to say we have been having great meals with these fresh veggies.

With the onset of Fall, the local farms will be hosting apple picking. You can go online and google "apple picking in Warwick NY" and it will bring up all the places to go to and any info you would need. And don't forget the wineries. Warwick Valley Winery will not only provide you with apple and pear picking, you can also enjoy a delicious lunch as well as a wine tasting if you like.

You remember that in previous posts I told you that Bill and I liked to experiment with new recipes for breakfast at the Inn. Well, I would like to share this one with you. It is Stuffed French Toast with blueberry compote. Hope you like it.

Stuffed French Toast w/ blueberry compote

Prepare a 9 x 13 glass or aluminum pan with cooking spray

Dice up 1 loaf of country white bread
Place a layer of bread loosely in the pan
Dice up 1/2 of an 8 oz. brick of cream cheese
Place it on the bread layer.
Add balance of bread over this and then add balance of cream cheese.
Sprinkle with cinnamon.

In a bowl, scramble 12 eggs.
Add 1 1/2 cups of milk and 1/4 cup of 1/2 and 1/2.
Add just over a 1/3 cup of real maple syrup.
Mix well and spread over the bread.
Cover with plastic wrap and refrigerate overnight.

Next morning, preheat oven to 350 degrees.
Bake for about 50 min. or until french toast puffs up and is slightly crisp.


While the french toast is baking, put a pint or more of fresh or frozen blueberries in a small saucepan. Add 1 tsp. water and 4 tsp of sugar. Cook over a low heat until boiling, stirring occasionally. If you have them, add 2 tbls of blueberry preserves. Serve warm over the french toast.

Makes 8-10 servings, depending how hungry you are. :)

Well, I hope you enjoyed the post. I will have lots to tell you the upcoming blogs. Fall is our busiest time of year and I will keep you posted on all that is going on around the area.

Hey, don't forget Apple Fest, Sunday, October 4th. More info to follow.

See you soon.