May is a time to Remember

Hi everyone. Its May and spring is half over and we are eagerly anticipating the summer season. The ducks, geese and chickens are getting so big and we have moved them from the house to the poultry pens in the backyard. We released the ducks and geese into the pond on the property for the first time yesterday. Boy, talk about a duck taking to water. They loved it. They swam and dove under the water like little kids. It was so much fun to watch.

Unfortunately, our garden is under water with all the rain that we've had so we are putting off planting until June 1st. If anyone has any suggestions for us about what late crops to plant, we would sure appreciate the information.

Speaking of crops. There are all sorts of farmer's markets now open in the area. The Warwick Farmers Market is open every Sunday from 9am to 2pm. Meet farmers and bakers, wine and cheese makers who can give you the information on the latest trends in produce, herbs, orchards, wineries and prepared foods. Ask questions, taste some terrific treats and enjoy live music while local chefs prepare their specialties. This is not to be missed.

On Memorial Day there are parades galore. Pine Island at 8am, Warwick at 10:30am, Florida and Greenwood Lake both at 2pm.
June 2-5, St. Stephen's Church will be having their Annual Parrish Bazaar. All kinds of games, prizes and great food will be available. Thursday and Friday, 7pm to midnite; Saturday, 5-9pm; Sunday, 1-5pm. Fun for all ages.
On June 4th, two big events come to Warwick. First, the Warwick Valley Gardeners Annual Plant Sale from 9am to 2pm. This will take place at Railroad Green Park on Railroad Avenue. All sorts of annuals and perennials will be on sale as well as experts to help you with your gardening questions.
The other big event will be the 2nd Annual Warwick Bridal Trail from 10am to 5pm. Main Street and Railroad Avenue will be decorated and lined with businesses to help brides and grooms with the planning of their special day.
Oh, and don't forget the Warwick Drive-In. What great fun for a night out and only 10 minutes from the Inn.

Whew! Well, thats a lot to do and we aren't even into the second week of June. I will have more information for you in the early part of next month.

I have been asked to repeat a recipe I put on the blog last year. That is my Irish Scone w/Devonshire Cream recipe. So here goes. Hope you all like it.

Irish Scones

Measure and Mix:

2 cups unbleached flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup sugar

currants or golden raisins or any chopped dried fruit of your choice

Stir in:

1 1/3 cup of heavy cream

Mix until all ingredients come together.

Turn onto a floured surface and knead quickly 3 to 4 times.

Pat into an 8 to 10 inch circle.

Cut into 8 or 10 wedges. Place the wedges on a parchment lined baking sheet.

Brush each wedge with melted butter and sprinkle with granulated sugar.

(if using chopped dried apples, sprinkle with cinnamon sugar).

Bake at 385 degrees for 17-18 minutes.

Great served with preserves and Devonshire Cream (see below).

Devonshire Cream

1/2 cup heavy cream

2 tblsp confectioners sugar

1/2 cup sour cream

Whip together in a chilled bowl the heavy cream and sugar until peaks form.

Fold in the sour cream.

Enjoy.

Well folks, Memorial Day is soon to be upon us and Bill and I hope that each and everyone of you will remember our valiant troops in all our past wars that have given their lives so that we can enjoy the wonderful freedom we have in our country. We wish God's blessings on all those souls and we ask Him to protect our men and women who are currently fighting to keep our land free.

Our best wishes to all of you for the rest of this beautiful spring season and we hope to see you soon at the Inn at Stony Creek.

Until next time this is Joe and Bill signing off.

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.