Housatonic River Trail at Bull's Bridge

The covered bridge at Bull's Bridge

     The sun's shining again; waters are receding; it’s a perfect time to head out and celebrate nature, rather than preparing for (or cleaning up after) its destructive forces.  Irene’s intensity will have created amazing running water in many local sites.  One of my favorite places to explore after a storm, or any time, is the Housatonic River.  

View of the Housatonic River from inside the covered bridge

     Take Route 22 north of Pawling and turn right onto Route 55 east.  Turn left at Weebatuck Village, and take Dog Tail Corner’s Road (which becomes Bull’s Bridge Road in Connecticut) to the covered bridge.  There is a new large parking area immediately after the bridge.  map

     Walk through the bridge (gaze north at a picture perfect view of the gushing river); walk over the powerful falls; and turn left at the carriage road where you'll see the trail map. 

 

The trail parallels the Housatonic River for a few miles.

     The carriage trail narrows as it follows the Housatonic River.  Stay left (along the river) when a trail veers off to the right, and you will eventually come to a high bridge that is part of the Appalachian Trail.

AT bridge at the intersection of the Ten Mile and the Housatonic Rivers.

 

      After you cross the bridge, turn left to sit on a rock on the river, or turn right to continue walking along the Ten Mile River trail.  The woods are lovely; the river is smaller and slower, yet beautifully serene.

Ten Mile River

     When you finally pull yourself away from the allure of the rivers, reverse course and back track to the covered bridge and the parking lot at Bull's Bridge.

Summer Spurs Slow Food Lifestyle

     Summer's abundance makes it a great time to transition to "slow food".  RootsofChange.org offers a fast paced video that gives a historical perspective to this movement:

     Moving away from fast food is easier when nutritious fresh food is readily available at local farms,

(Cascade Farm on Harmony Road in Patterson is open to the public Saturday's from 8 - 12:00 am.)

 (Dykeman's Farm Stand, located on West Dover Rd. in Pawling, is open every day from 9am to 6pm.)

farm markets, 

and in our own gardens.  

 

     The Slow Food revolution "links the pleasure of food with a commitment to community and the environment". (Slow Food USA)

Dehydrating Summer Herbs for Winter Seasonings

      Some herbs do not dry well when hung upside down: basil, chives, cilantro, dill, and parsley.  I preserve these, and all other herbs, for winter use in my dehydrator with great success.  The steps are similar to hanging herbs to dry, however, because the herbs dry in days, rather than weeks, the entire process is significantly shorter.

  Collect herbs in the early morning.

 

Rinse and gently pat dry, if necessary.

 Remove damaged leaves and arrange in a single layer on dehydrator trays.

  Dry at 95^oF / 35^oC until "crispy" (8 - 24 hours).

Check for crispness after eight hours and remove trays that are completely dry (likely thyme/dill); 

continue to check every four hours (chives may take up to sixteen more hours). 

As trays are ready, remove leaves/buds from stems; label and date.

During the winter months I use dried herbs for the following:

basil	tomato dishes and sauces
bay leaf	soups, stock, sauces
chives	eggs, rice, quiche, dip
cilantro	guacamole
dill	dips, fish, cucumber
lavender	baking, chicken, pork
marjoram	sauces, soups, meats
oregano	eggs, pizza, tomato sauce, pasta, vegetables
rosemary	pork, soups, bread, chicken
oregano	eggs, sauce, soup, pizza
sage	soups, chicken, eggs
tarragon	dip, chicken, marinated vegetables
thyme	corn chowder, eggs, bread, soup, vegetables

Hanging Herbs "In" to Dry

     Take advantage of summer’s abundance in the herb garden by drying your herbs, then add the intense flavors to your culinary dishes throughout the year.  This simple, hanging technique works well for: bay leaf, lavender, marjoram, oregano, rosemary, sage, tarragon, and thyme.  (It does not work well for basil, chives, or parsley.)

Cut herbs in the early morning. 

Rinse in cold water and bunch them with tightly wrapped rubber bands.

Use clothes pins to attach the bands to hangers.

Hang in a cool, dry, dark place for two to four weeks.

When the stems and leaves are "crisp", remove the bands.

Slide fingers along the stem to remove leaves, or buds, letting them fall into a bowl.

Gently place herbs in recycled herb bottles or small canning jars without crushing the leaves.

Label with name and date, and store away from light for up to a year.

   

Crush the herbs when you're ready to use them for the strongest flavor.