Pre-Season

By Sam Tyler
(one of the third generation)

(Sam is from Boulder, Colorado and will be a Senior at St. Lawrence University majoring in Philosophy and Outdoor Studies. He’s Cam and Karen’s Tyler oldest son, and this will be his second year as one of the Adult Entertainment & Sports staff, another is Becky, JD's sister.)

The lawns are glowing green up here at the Tyler Place, and the pre-season 2010 staff are arriving to take our place next to the 30 year-round staff and family members who’ve been renovating, roofing, decorating, purchasing, program and menu planning, planting, pruning (you get the idea) since last fall.

There is something definitively special about being here to open up the resort before everyone else arrives, a bond that is built between you and your fellow pre-season staff that lingers through the rest of the summer. This past week we groomed the bike trails. “Groom” does not quite cover the clearing of 40 major tree falls, the 11 shin-deep puddles, 2 broken bridges, innumerable mats of matted leaves and sticks, 1 broken pair of clippers, and 15 miles of hauling a chainsaw, 5 gallons of gas, a backpack blower, signs, nails, hammers, and rakes that have pretty successfully put us in our place next to Mother Nature.

But hey, nothing like some good old manual labor to bring in a little team bonding right? Every black eye from taking a branch to the face (thanks Becky…) makes our team a little tighter. Every bruise and pulled muscle hauling the docks into place, or sunburn earned assembling the climbing wall adds a certain measure of pride at our part in prepping and polishing the myriad of details that prepares The Tyler Place for our opening Memorial Day Weekend.

This weekend the rest of our pre-season staff arrives and the buzz around the resort will quickly turn into a dull roar. Staff members have begun to roll in from all over the United States—and the world. You can’t help but feel the energy building. This year we will have the largest number of returning staff the TP has ever seen so prepare yourselves for a lot of familiar faces along with some good new ones. We’ve all been in contact throughout the off-season and have some great new ideas and activities planned for you along with all the old favorites (don’t tell anyone I told you this, but karaoke’s going to be back and bigger than ever). But for now, we’ll enjoy the quiet, the hard work, and the smell of Brett’s BBQ wafting up Old Dock Road. And man, if I could get a dollar for every time Becky Dean said “I freaking love pre-season!” I’ll be a wealthy man by the time you begin to arrive in two weeks. Can’t wait to see you all then!

Spring & Summer Vegetables

MORE REFLECTIONS FROM A T.P. CHILDHOOD By Ted Tyler

Claudia’s new raised beds garden (west side of the clay tennis courts) brings back memories of the late 1930’s and early ‘40’s when the T.P. was still Missisquoi Farm. (It’s been that long since we’ve had a real vegetable garden contributing seasonal herbs and produce to the table.) In those days a large garden occupied the area between the barn with its out-buildings and Old Dock and Shipyard Bay roads, subsequently displaced by a horse/pony riding ring and now by the soccer field southeast of the Pool Complex.


No one born since World War II can fully appreciate the mouth-watering succulence of each crop of vegetables as it matured in a rural area. In those days Boston, New York and other cities received some produce as vegetables ripened in more southerly states, but these didn’t percolate to the “sticks”. Vermonters’ tomatoes, properly tended, provided the real thing into October, but for all intents and purposes the only fresh vegetables after that month until the following June were root vegetables kept in sand or otherwise in the cellar. Of course everyone “canned” in mason jars, but preserved green beans (or pretty much anything else) versus the real thing, freshly picked, offered no comparison at all.


The earliest spring “vegetable” was horseradish. As far as kids were concerned, this was not considered a plus. An earlier entry for those who knew to dig when the ground had just begun to thaw, but not too late, was parsnips, amazingly sweeter than if they had been harvested and consumed in the fall. However, the first real green vegetable was asparagus – hugely delicious and available in early May, a good month before anything but the salad vegetables (chives, lettuce, radishes and the like). And then that marvelous feast: the peas had come in! Plate after lip-smacking plate, unadorned except with salt, pepper and plenty of butter.


By late June and for the rest of the summer, life was good. Green and yellow beans (limas took the whole summer to mature) picked young and seedless. Summer squash. Beet greens with young beets attached. I smack my lips in recollection. The two best came midsummer and were the subject of substantial competition: who could bring in the first sweet corn or ripe tomato before August 1st? To this day at any price I’ve never found a tomato in the off-season that tastes like a tomato. And in those days (unlike today) corn-on-the-cob was overripe (or absent) with the exception of two months – August and September. August had meals with just one entrée – corn (plus butter and salt) - and finishing off eight to ten ears at a meal was no major feat.


I’ve excluded from this exposition the produce of the land – which was a major supplement in the decades referred to. Fiddleheads (yum!), cattails, young dandelions all were part of the spring larder, as were strawberries, cherries, red raspberries, black raspberries and blackberries in the summer, and puffballs and butternuts in the fall.


So getting back to 2010 I hate to give away Claudia’s secrets, but here are some of what you may find in her new garden: asparagus, beans, beets, cherry tomatoes, carrots, celery, cucumbers, eggplant, garlic, herbs (many varieties) flowers (for dining room), lettuce, onions, peas, peppers (a variety), potatoes, radishes, summer squash, tomatoes, zucchini. How sweet it is!