Newsletter October 9th
a letter from scott
I’ve always thought of September as the first month of the year. Maybe it’s because school always started in September or it was the month I was born or because it brings the first cool breezes that are harbingers of the fall. January is the impostor month. I get that it’s coincident with the winter solstice and, for Christians, the birth of their savior, but for me September always feels like the time of new beginnings.
By early October my energy returns from the summer’s doldrums. I make new resolutions, I exercise more, I compose a new reading list, my diet changes and I start drinking red wines (I even had a Scotch last night, but I think I should wait another sixty days before I try that again). A mid-October week of Indian summer can be the most glorious of the year. February, on the other hand, is a letdown. The holiday parties are over, spring is still a slog away, and I always feel like I need to lose weight.
Lately, November has become my favorite month. Maybe it’s my age, but I feel a kinship with the bare trees, raked lawns and biting winds. The geese are gone. The pond is often covered with a too-thin sheet of ice and the starlings swirl about in noisy flocks against the cold sky as they make ready to leave. I always let the leaves go until after Halloween, but once they’re picked up and the gutters are clean, I can relax and the world seems tidy enough for the first big snow.
“Winter is coming”, you might say, but before it arrives we have months of sunny ideas planned for you at the General. We have menu changes designed to brighten your mood starting this weekend with a Fall Fest lunch menu that offers chili three ways and Carlson’s hard cider and Jack’s Abby Octoberfest beer. Our dinner menu remains largely the same but with seasonal additions like maple glazed butternut squash from Old Frog Pond Farm and Westward Orchards. Those of you frustrated by our changing times, bear with us, cooking and serving dinner outside in changing weather conditions is a challenge.
Patio heaters are coming.
-Scott
FALL HAS ARRIVED
Upcoming Virtual & Socially Distanced Events
old frog pond sculpture walk
Presented in partnership with Fivesparks
October 14th 2pm-3:30pm
Join Linda Hoffman, artist/owner of Old Frog Pond Farm, in a guided walk through the woods to view a variety of sculptures which are part of the Annual Outdoor Sculpture Exhibit. During this special event, Linda will talk about some of the sculptures, explain the artist’s concept in creating the sculpture and answer questions. The tour will provide an excellent opportunity for kids to learn about sculpture and enjoy some beautiful Fall weather!
Date: October 14 (Light rain, walk will go; heavy rain will postpone/reschedule).
Time: 2pm -3:30
Children Welcome: Your “pod” should feel comfortable and safe being in close proximity to each other (while simultaneously being socially distanced from other pods on the tour). There must be one adult present for every 2 children. This will help ensure social distancing is maintained, masks stay on and everyone remains safe. MASKS REQUIRED. Please note that NO public restrooms are available. This walk may not be suitable for very young children.
Cost: $20 per Pod
Registration is required (CLICK HERE) and space is limited, so sign up soon!
outdoor yoga every thursday this October!
Socially distanced outdoor yoga at Friendly Crossways with YTT Sarah Lael. October 1, 8, 15, 22, 29 at 5:05pm-5:55pm.
Pre-register at Fivesparks.org! See poster to the left for all the information you need!
If Thursday’s don’t work for you, Sara Lael is offering yoga in Tuesday’s in October at Carlson’s Cider Barn.
healing garden quaranteam!
Due to COVID-19 the Healing Garden’s Perennial Walk & Ride to Thrive has morphed into a virtual Walk & Ride….
‘Healing Garden QuaranTEAM 2020! Walk, Run, Hike, or Bike to Thrive’
Participants will have the flexibility to complete their event on their own time and their own course. This might mean walking or riding in your neighborhood block, on your favorite trail, or even on the treadmill or stationary bike in your living room!
We are all in this together!
Event Registration: $35
Children under 6 are free
Family maximum is $100
*New this Year: Scavenger Hunt for families
Registration is FREE!
*All proceeds from the Healing Garden QuarenTEAM 2020 support integrative cancer care for men, women, and caregivers.
For more information or to donate/register:
council on aging october events
A video on the virtual and socially distanced outdoor events this October from the COA. Featuring Heidi Seigrist & Debbie Thompson.
Recipes, interviews, local Profiles & More!
CHILI FEST SATURDAY AND SUNDAY OCTOBER 10th & 11th!
Join us for a special autumn menu! We'll have THREE different kinds of chili, caramel apple "bites", bread pudding, bakery treats and more! Join us for a fun menu celebrating fall. The fire pits will be burning, the mulled cider will be steaming, the beer will be flowing and we're extending our hours on Sunday to keep on soaking in those autumn vibes!
As always, masks and social distancing are required. No reservations needed--tables will be first come, first served.
Take away will be available!
Harvard Local Didi Chadran shares with us one of his go-to falL foraging recipes!
Mushroom Tart
Recipe from the Mushroom Bureau, Centre of consumer information for all cultivated mushrooms. For more info on how to safely forage mushrooms check this how-to in the NYTimes HERE !
Did’s foraged treasures
Ingredients
Pastry
1 1/3 cup whole wheat flour
1/3 cup butter
1 tsp. salt
6 Tbs. cold water
1 Tbs. French peppercorn mustard
Filling
2 Tbs. olive oil
1 red onion, finely chopped
2 cloves garlic
1 lb. mushrooms, thickly sliced
¾ cup mozzarella cheese
2 Tbs. chopped fresh tarragon
2 Tbs. snipped chives
To make pastry, sift flour into a bowl and add butter. Cut butter into small pieces with a knife and then rub in with fingers until mixture resembles fine breadcrumbs. Add water and fork together to make a firm dough. Roll out and use to line a 9” flan tin. Chill.
Heat oil and cook onion and garlic until soft, then add mushrooms and cook quickly for 5 minutes until the liquid has evaporated. Spread mustard over base of dough. Mix together cheese and herbs then spoon half into the pastry case. Arrange mushrooms on top and sprinkle over remaining cheese. Use salt and freshly ground black pepper to taste.
Bake in oven at 400 degrees for 20 minutes until cheese has turned golden brown.\
Package Store Deals: Rosé 15% off & TKKS
The Kelsey and Katie Show (TKKS) returns with an in-depth and fun Rosé wine tasting on our patio with our favorite wine lady, Sue Nordberg of Carolina Wines. Kelsey, Katie and Sue review and chat about two vintners in our package store: Triennes and Scaia. To celebrate the end of summer and our mantra "Rosé all day, Rosé all year" we are discounting ALL of our Rosés in the package store at 15% off. Simply use the code: roseallday.