Monday, October 29, 2012

Food News for Summer 2013


Australian Designed Wood Fire Oven

By Chad Tyler

We may as well leak the news that our 2013 summer guests are in for a nice culinary surprise when they return next summer. The work has begun and there is no turning back at this point, even though we had our first frost of the season.

We could tell Quintin had something up his sleeve at the end of the season purchase meetings and then lo' and behold what happens to turn up on a truck a few weeks after we close but the reason for his beguiling demeanor... a beautiful Australian designed wood fired oven! A very HEAVY oven! We had to enlist the help of Bob Beaulieu our neighbor down the road and his large tractor just to lift it off the truck!

You will notice that I called this beauty a "wood fired oven" NOT a "pizza oven". Chef Dave wants us all to know that he has meals planned far beyond simple pizzas for this new outdoor oven. The proximity to the Inn makes a variety of dishes and activities possible for our guests. Cooking demonstrations, tastings, freshly cooked cocktail appetizers, bread, roasts and yes the occasional pizza. Add the traditional dishes we can cook on the grill that will sit nearby and we may actually have a hard time getting Dave to come back to the kitchen at all!

Mid 1940's Tyler family reunion at what will be the new wood fire oven site.  ClWe have found the perfect location (view photo slideshow) just below the Inn for the oven and what I enjoy most about designing this project is the fact that my family has been grilling in the exact same location for the last seven decades! There is a very good chance that a grill or fire pit even sat there during the camping days of the late 1800's as well. I found a number of old photographs showing guests enjoying a freshly cooked meal there, but I love this one showing one of our family reunions at the site (click here to enlarge the photo above). You can see Grandfather, Mrs. T, Pixley and even try to spot Ted as they take advantage of the old grill that sat there in the mid 1940s. We were amazed to find the remains of this grill still there when we began excavating the site.

The other enjoyable part of this sort of project is the collaboration. Quint found the oven and I'll design its installation with a lot of help from Nature Dave's younger brother John and plenty of practical advice from Dave and Jeff in the kitchen. John is an artist with an excavator and you can see a fine example of his stone work in the wall he rebuilt in front of the Farmhouse two years ago. We have no choice but to design as we go so the input and ideas are endless. From the start however we all wanted the oven to fit into the landscape so we sourced the stone to build it all right here on the property (that low water was well timed!). If all goes well we will recreate a place out on the property where our family and our guests can enjoy the pleasures of a freshly made meal for oh...the next century or so.

Monday, September 24, 2012

Tyler Place Apple Cider


In the last two weeks of our season at Tyler Place we put our apple cider press to work along with our guests. After sterilizing the whole apparatus We started chopping the apples in half to get them ready for the press, no need to peel, core, or anything, since we had a beautiful selection of hand-picked apples. Hand cranking an apple grinder can be very laborious, so our guests kept taking turns while the kids were filling the press with apples.
During our last session during Family Time we processed over 6 bushels of apples and ended up with almost 10 gallons of sweet tasting apple cider which filled the tummies of the participants and bystanders.

Monday, August 27, 2012

Stephen the TP Garden Spider




Spotting our new friend is quite a treat as his unique shape and striking colors add quite a “punch” to the vegetable garden landscape. We named him Stephen because only the male builds a nest with a white zigzag band across the middle.
Black and yellow spiders are highly beneficial residents in a home garden as they feed on a wide variety of insect pests.
Although some people are concerned about being bitten by the black and yellow garden spider, these large spiders are not considered dangerous. They may bite when harassed, but the venom does not cause problems for humans.
The kids seem to love watching this spider, it looks so quick and agile, just like Spiderman, and the counselors have even helped him have an exciting menu.

Monday, July 30, 2012

One of Summer’s Forgotten Secrets

By Claudia (TP Gardener)

While strolling in and around the Tyler Place, you might have noticed the beautiful, bright red berry  cones on the Staghorn Sumac trees.

Sumac is a well known feature of the North American landscape, and yet  few people know that these little trees have provided a delicious and refreshing summer drink throughout much of the world for thousands of years.
Yes, there is one poisonous sumac but you probably won’t ever see it and it really doesn’t look like the rest of the sumacs. It resembles an alder, has white berries that grow out of leaf axils and prefers to live deep in swamps, meaning you will have to wade to find it.
The past  hot  summer days at TP had a great impact on the ripening process of the Sumac berries, so I couldn’t resist to pick the first dark red berry clusters.
I take my half-dozen berry clusters, cram them into a pitcher, pour cold water over them, crush them up a little with my hand, and then let the pitcher sit in a cool place for a while.  The longer the berries infuse, the stronger the drink will be. When the flavor is to your liking, just strain the drink through a cheesecloth to remove seeds and hairs. Sumac-ade is pleasantly tart with a light pink color. Some people add sugar, but I prefer it without.
If you are unsure when to pick your berries, just touch your finger to a berry then your finger to your tongue  to test, but not right after a rain, which washes off the citric acid.

You can also prepare it the early pioneer/ native American way:

1 quart of sumac berries
1 gallon water
sugar to taste
Bring water to a boil
Place sumac in a large teapot or non-metal container
Pour boiling water over the sumac
Steep for 20minutes - 2 hours
Strain through cheesecloth or a coffee filter
Enjoy over ice
Add sparkling water for a little fizz
Enjoy!

**Please be aware that Sumac is related to cashews and mangoes, anyone allergic to those foods should avoid it, or proceed with extreme caution.

Wednesday, July 4, 2012

Angelica Tincture


Angelica is also known by the names Archangel Root, Masterwort, Wild Celery, Root of the Holy Ghost, and Dong Quai. 

Angelica is an anti-spasmodic for strong menstrual cramps with minimal flow and an expectorant for coughs. It also aids in alleviating intestinal colic and poor digestion. Angelica is used to strengthen the heart and lungs and improve liver and spleen function. Small amounts stimulate digestive secretions. It is commonly used for loss of appetite, peptic discomforts such as mild spasms of the gastrointestinal tract, feeling of fullness, and flatulence.

1.  Fill a glass jar with chopped Angelica, including flowers, stems, and leaves. Slowly pour dark rum until the herb is  entirely covered. Then add an inch or two of additional liquid.
2.  Seal the jar tightly so that the liquid cannot leak or evaporate. Put the jar in a dark area or inside a paper bag.
3.  Shake the jar every day.
4.  After 2 weeks pour the tincture through a cheesecloth into another jar or dark colored tincture bottle. Squeeze the saturated herbs, extracting the remaining liquid until no more drips appear.
5.  Close the storage container with a stopper or cap and label.
6.  Use half an eye dropper twice a day when needed.

Shiitake Farming


·      Find a good, freshly-cut tree log between 4 to 10 inches wide and cut to no more than 4 feet long. Oak  tree logs are recommended, but other hardwood trees, such as Maple, Beech, Alder work well too.
·      Depending on how many logs you have you need to estimate how much of the mycelium you need. I use dowels/plugs ( you need about 25 per log)These are wooden dowels that are colonized by shiitake mushroom mycelium. They are usually about ¼-inch wide and 1-inch long. . I get my plugs from Fungi Perfecti  (FUNGI.COM)and cost about $44.00 for 1000 plugs.
·      Drill holes in the log with a 3/8-inch drill bit. The holes need to be about 2 inches deep and 4 inches apart. A spiral pattern will result in a beautiful appearance once the mushrooms begin to grow.
·      Push the plugs into the holes on the log and tap on each with a rubber mallet until they fit snugly. Be careful not  to damage the log bark.
·      Melt cheese wax .. Cheese wax costs around $5 for a 10-pound blocks. I get mine from www.cheesemaking.comSeal each plug with melted cheese wax using a brush or turkey baster. This will protect against other fungi and insects.
·      Stand the log up in a shaded area. The log can be set against a fence, wall, or any other structure. Make sure logs don’t touch soil underneath. I covered the grounds with straw.
·      Water the log regularly to maintain an internal moisture level of about 35 to 60 percent. Every 2 weeks will do. Be sure to only use chlorine-free water, such as filtered water, well water or rain water.
·      Wait for 6 months to 1 year for mushrooms to appear. A well colonized log will last  up to 6  years, until most of the wood cells have been replaced by shiitake mushroom mycelium cells.
·      Patience, regular moisture checks, shady location, and more patience are a must. You can tell that the Shiitake spawn has begun to colonize the logs when white fungus-like growth rings appear on the ends of the logs. This happens 4 to 10 months after inoculation. Your first harvest will not be far behind. When the weather is right, small brown buttons will rise from the bark. This is called “pinning.” Mushrooms will follow in a few days if it stays warm and damp; cold temperatures and drying winds can stall them for weeks.
·      For the finest taste and texture, harvest Shiitakes when the mushrooms are not fully opened. If you prefer larger mushrooms, let them grow until the cap expands completely, a day or two after the veil that protects the gills has separated from the stem.
·      At full fruit stage, the Shiitake has a cap that is maroon-brown and speckled with lovely gem-like dots around the rim. Gently break or cut the stems off the logs and place them in cardboard boxes or paper bags. Once picked, the mushrooms will only stay fresh for a couple of days during hot weather. With refrigeration, they can keep for two to three weeks.
·      After first fruiting, it can be forced every 2 months by shocking the mushrooms with ice cold water. This can be done by soaking the log in cold water for 24 hours, or set outside for a few days in the winter. Freezing will not hurt it. After shocking, remove the log from the water and stand it up again in a room temperature location. The mushrooms will think that winter has just passed and it is now spring, causing them to grow in a few weeks.
Hope this helps. Let me know if you have any more questions,
Claudia

Monday, June 25, 2012

Claudia's Newest Staff Members

By Claudia (TP Gardener)

"Five little ducklings
Went out to play
At the Tyler Place
On a sunny day..."


All five of them are enjoying the sunny days at TP, love taking their regular splashes in the pond, and already trying to pick up unwanted bugs.  A couple more weeks, and they will probably be able to swallow them too. (Let’s hope so!)

Max, Moritz, Heinrich, Gretel and Liese have been added to our staff. After our rooster chose an early retirement, we took applications for the open pest control position in our vegetable garden. After a thorough background check -- we wanted to make sure there are no affiliations with any invasive critters out there –- Max and Moritz (two Peking ducklings) were hired on the spot. A week later, Sally our Front Desk Clerk and Kindergarten teacher added three homeless Khaki Campbell ducklings to the crew and as you can see from the photos in that week Max and Mortiz doubled in size.

Tyler Place Recipe: Shiitake Vin Blanc

As you have probably heard, Claudia has been growing -- and teaching our guests how to grow -- Shiitake mushrooms at The Tyler Place for the past two summers. We asked Chef Dave for one of his favorite Shittake recipes, and he gave us this and notes it is excellent with fish!

Ingredients

  • 1/4 cup minced shallots
  • 2 tablespoons minced garlic
  • 1/4 cup minced ginger
  • 4 cups Shiitake mushrooms (juilenne cut)
  • 3 cups white wine
  • 3 quarts heavy cream
  • salt and peper to taste
Directions
Sweat shallots, garlic and ginger in a large sauce pot. Dry Saute Shiitake mushrooms in a screaming hot suate pan (no oil). Deglaze with white wine and add mushrooms ad wine to sauce pot. Reduce by half over medium heat. Add cream and reduce to consistency and season.

Monday, April 23, 2012

The Mother of All To Do Lists

Preparations for the Memorial Day Weekend Opening begin with closing day in mid-September when all the new improvements, purchases and maintenance begin…but come late April the Tyler Place zooms into a whole new gear. Think Barnum and Bailey’s elephants hoisting an entire three-ring circus or Broadway staging a brand new production. At the Tyler Place this is when the real magic begins as the place transforms itself for its 79th season opening.
While most everyone has experienced moving to a new home or re-opening a country cottage, we think you’ll find the scope of a Tyler Place reopening as stunning as we do. Here’s a look at just some of the action right now from Amanda, Amie, Chad, Claudia, Dale, Gige, Hector, Lori, Michelle, Quint, and Tasney’s To-Do lists—not even counting Ted, Cathy, Pixley’s and the many others who help us open.
Afterthought: You may not slog your way through all the attached lists. When we did, we decided to make opening the Bar the first priority! Join us in 24 days. We’re there already. Can’t wait to see you!
 - The Tyler/Hill/Otis Families & Tyler Place Staff

Chad’s Entertainment List
o Resurface both clay tennis courts
o Replace the windscreens and nets on the 6 tennis courts
o Roll out the archery targets and get archery gear ready to go
o Reassemble the holds on the climbing wall and design a new advanced route
o Go through all those “bikes/trikes for everyone”, the mountain bikes, climbing gear, and other sports gear to make sure it is in good shape and replace as needed
o Organize the game cupboard in the Lounge
o Cut, clear and rake our 7 miles of single-track trails at Proper Pond
o Set up the Disc Golf Course
o Rebuild and set up the 3 land trampolines
o Set up the Low Ropes course
o Set up the zip lines and tire swings
o Reassemble the tipi
o Set out the chairs on the Indian Trail
o Clean up our mile of private shoreline from winter ice and storm debris
o Prep the DJ for Thursday’s dance party
o Purchase new songs for Karaoke
o Run through the hiking, biking, canoe and kayak trips
o Show Entertainment Staff how to get to the swimming holes
o Set up Candid Photography stations with equipment for viewing and ordering
o Set up the pony pasture for Cupid and Dixie
o Get the nametags ready for week #1 guests

Claudia’s Landscaping & Gardening List
o Clean and sharpen hand tools, organize garden shed
o Remove any debris from the garden areas like rocks, sticks, left over mulch and dead plant materials
o Weed perennials and move to different locations
o Weed, weed and weed some more all the flower beds on the property
o Remove the 40 different indoor plants from their temporary “tropical winter retreat” to their summer locations
o Prune the fruit trees before they blossom; attach traps to prevent infestation of the gypsy moth.
o Clean, paint, repair about 100 window boxes and planters and then fill then with our special prepared potting mix
o Plant truckloads of annuals in the upcoming weeks
o Install hops trellises and planting of rhizomes
o Plant another 150 Norway Spruce along the Driving Range
o Brush cut
o Finalize plans for the Vegetable Garden; hand till for best performance
o Tend to the early seedlings
o Turn composting pile
o Clear walkways, re-mulch surface
o Rota-till vegetable beds
o With Hector’s help, install small pond and a little home for our new “animated pesticides” Max and Moritz—the 2 little ducklings that applied for this year’s position to combat anything from slugs to unwanted critters in our vegetable garden.
o Seed sowing on ongoing basis; plant potted vegetable plants
o Paint fence and trellises
o Shiitake Farm - Soak all 100 logs in the lake for a couple of days.
o Cover Shiitake area with straw and move logs to a temporary shady area until we have full tree cover foliage
o Cut and prepare more hardwood logs for inoculation of Pearl Oyster, Lion Mane, and Shiitake
o Nurture the new Pool trellis

Dale’s Maintenance List
o Turn on the water EVERYWHERE - a two-week ordeal!
o Fix any water line breaks, water tanks or drippy faucets from winter freezing
o Drain, clean and patch leak in the Indoor Pool; refill
o Indoor pool – drain and patch leak
o Outdoor pool - drain the pool that is filled to the surface to prevent rips and tears in the cover; drop water level down; clean and refill
o Set out pool chaises and umbrellas
o Clean and set up hot tubs
o Set out picnic tables
o Retrieve some 230 Adirondack chairs from storage for accommodations and lawns
o Ditto all the hammocks
o Clean the 5 playgrounds and equipment
o Complete finishing touches on new additions to miniature golf course
o Stack each cottage with wood and kindling
o Put back all fire extinguishers in all accommodations and public areas now they are back from winter inspection and servicing
o Reinstall all smoke /CO2 detectors that were individually bagged and cleaned and stored during the winter
o Add sand and put up nets on the 2 volleyball courts
o Clean the Field House (a major winter home for equipment) and reinstall all the nets, equipment, etc.
o Patch and grade all the driveways and private roads
o Rake and mow all the lawns
o Inspect and make final repairs to staff and (our) family housing for nearly 80 live-in staff and 16 on-premise Tyler/Hill/Otis family members (100 plus other staff live locally at home)
o Complete upgrades to Ferncroft plumbing
o Landscape around newly upgraded Kiddie pool
o Install over 80 ceiling paddle fans in accommodations and public areas
o Complete installation of brand new Inn fire alarm system and build and paint new ceilings
o Put final touches on the new bath in the Fitness & Exercise Center
o Paint and install the new brackets for window boxes throughout the property
o Landscape and reseed all areas where new septic systems and foundations were upgraded over the winter
o Order truck loads of mulch and compost
o Finish touch ups on all accommodations and public areas (a huge annual project led by Pierre)
o Complete cleaning and maintenance of hot water tanks and burners

Hector’s List
o Replace back-up batteries on all our smoke detectors...and test each and every one...a mere, oh, 250 or so. I’ve heard so much beeping I actually jumped out of bed the other night because I dreamt my own alarms were going off. They weren’t. But they kept ringing in my head. Time for new task.
o Lawns, lawns and more lawn to mow and reseed
o Clean a mile of gutters
o Attend wine tastings with Quint at our distributors’ wine show (the suffering we endure go for the good of our bar patrons).
o Feng Shui furniture per eye of Tasney and Amie.
o Get in the wine and beer orders (any Vermont beer favorites out there?).
o Clean the tap lines.
o Stock up on the liquors
o Polish up the glassware
o Load the soda machines
o Make my own lunch. Sigh. (Can you tell I’m counting the days until those tasty three squares a day from David and company?). I was lucky enough though to score some of Claudia’s homemade Shiitake mushroom soup straight from her TP garden to her kitchen to my belly (don’t tell her, but I waited for her to eat the mushrooms first. Hey, ya never know...she may not have liked my mulching)

Jeff & Chef Dave’s Kitchen & Dining Room List
o Work with local farmers to source the best fruits and vegetables for our guests
o Order barrels of maple syrup
o Assemble the 6ft griddle (think pancakes & Vermont maple syrup), organize and unpack all the new assorted stainless steel pots & pans, the beautiful platters and display bowls for the buffet
o Finalize menus for the summer for adults, teens and children
o Procure new equipment for the kitchen
o Prep and clean the entire Kitchen and Dining Room: ceilings to floors, walk in coolers, stoves, ovens, tables, chairs, silverware, dishes, etc.
o Begin serving meals to arriving staff
o Chef David has been putting in time in our off season to help down at our sister property, The Red Clover Inn & Restaurant and has managed to bring a little of Dennis's Portuguese/Mediterranean flavor to the TP this upcoming season.

Lori’s Housekeeping List
o Clean up after all the new construction, roofing, plumbing, foundation work is complete.
o Clean all 70 family accommodations “ceilings to floors” (including kitchenettes, screened-porches, master and children’s rooms, baths, and in many cases, living rooms) plus all the public areas and recreational spaces in the Inn, Playhouse, Clubhouse, etc.…and staff houses.
o Turn, vacuum and clean all mattresses
o Make up 253 guest beds with linens, pillows, blankets…and 80 beds for the live-in college staff
o Unpack and place all new equipment, such as new pots, pans, toasters, etc.
o Wash and clean all the kitchens/kitchen equipment: stoves, burners, racks, refrigerators, microwaves, toasters, coffee pots, silverwares, dishes, pots and pans, utensils, silverware
o Clean and stock with linen and supplies all the baths; replace shower curtains
o Add to and rotate accommodation books
o Check all nightlights, air conditioners
o Clean the light switches (toothbrushes work best)
o Clean all the screened-in porches and living rooms; sweep, porch furniture, replace the pillows
o Unpack and place all the new purchases of cushions, porch furniture
o Check all luggage racks (minimum 2 per accommodation)
o Ditto folding and drying racks
o Wash all the interior windows throughout the entire property
o Sweep and wash outside windows and screens
o Sweep down screens in and outside
o Order all supplies and organize the Housekeeping golf carts and kits
o Give daily hands-on training and orientation to new Housekeeping staff
o Clean and install the bamboo Porch blinds and Deck awnings
o Clean and set up the Deck and Lounge furniture
o Ditto the Main, Lakeside and South Dining Rooms and buffets
o Wash and clean all the cribs, highchairs, baby linens, bibs
o Clean all the floors and carpets everywhere

Quintin’s Boatdock List
o Dismantle the 10-boat-high stack of Hobbie Cats wintering in the Field House and replaced the two oldest with brand new ones
o Unpack the 4 new paddle boats with canopies
o Weld final bolts for the dock system and prep for the water
o Final repairs to Pump House now out of water (due to last April’s historic flood)
o Prep the new river routes for kayak trips
o Clean and wax ski boats
o Replace the three old boat lifts with three new ones
o Inspect 10 bags of sails for new replacements
o Set out moorings for fishing boats, ski boats and boat skids
o Inflate the water trampolines
o Set up swim lanes, swim docks, Raake’s dock and Pump House dock
o Set up the Death Slide from its winter home in Butterball and Woodduck’s parking lot
o “Springer-ize” all the canoes, pontoon boats, kayaks, etc.
o Register every boat in the Marina
o Lakeshore cleanup from winter and last year’s flood
o Unpack and inspect life jackets, oars, tubes, water skis, and paddles
o Remove snow tires on all TP vans, trucks and cars and rotate tires
o Complete oil changes, inspections, clean Tyler Place vehicles
o Get golf carts running for housekeeping
o Make sure all AV equipment is up and running; TVs, PA; WIFI; DJ equipment—and of course, the staff music system

Tasney, Amie & Amanda’s Kids’ Groups & College Staff
o Put finishing touches on activity schedules for all 9 kids’ groups
o Complete trial runs with counselors and directors on all newly planned activities
o Scheduling all the counselors, Parents’ Helpers and sports’ staff
o Unpack and sort through dozens and dozens of boxes of new toys, games, books, strollers, playground equipment, etc.
o Set up the new Water Tables
o Replenish equipment on all the Playgrounds and Children’s garden areas
o Wash, organize and restock the Playhouse, Clubhouse and Inn Seniors through Teens recreation areas
o Make name and cubby tags
o Stock the Arts & Crafts Building
o Settle staff in their quarters
o Prepare and hold the 3-Day Staff Orientation (an overdrive experience if there every was one!) And fun, too.
o AND so many other to-dos that we’ll keep them for the next newsletter!

Michelle & Gige – Reservations, Office & Front Desk
o We move the WHOLE office from our winter quarters in St. Albans to the Tyler Place’s Highgate summer home resort. We pack one day. We move the next. The maintenance crew loads up trucks and vans with all of our office supplies and computers and brings them to Highgate. It is an exciting day for all of us!

Monday, March 26, 2012

50 Plus Activities for Children & Teens!


We promised last month that following Chad’s list of 50 plus adult activities we would give you a sneak peek at Amie’s list of activities for the kids. We have combined all the activities for ages 2 ½ to 15 to create one big alphabetical list. You never know, there just might be a few surprise additions when you arrive!
Keep in mind that not all these activities are suitable for all age groups so schedules will vary depending on the age of your children.
  • Archery
  • Arts & Crafts
  • Banana Boating
  • Big Blue Slide
  • Boat Floats
  • Book Mobile
  • Bowling
  • Caching
  • Campfire & S’mores
  • Campout
  • Capture the Flag
  • Carnival Night
  • Climbing Wall
  • Cooking Projects
  • Cookout
  • Dinosaur exploration
  • Drama with Dena
  • Fishing with Nature Dave
  • Freeze Tag
  • Gardening with Claudia
  • Gold Rush Treasure Hunt
  • Gymnastics
  • Hayrides
  • Kick the Can
  • Lake Trampoline
  • Low Ropes Course
  • Martial Arts with Dave (Nature Dave’s son)
  • Mini Golf
  • Mountain Biking
  • Nature Explorations & Scavenger Hunts
  • Newcome
  • Passport Event
  • Pirate Pontoon
  • Pirate Treasure Hunt
  • Pony Rides
  • Pool Party
  • Rocket Launching
  • Science Activities
  • Splash Pad
  • Sprinkler Play
  • Summit Express
  • Trampoline
  • Tubing
  • Volcano and Sand Sculpture Build Off
  • Wakeboarding
  • Waterskiing
  • Water table
  • Worm Farming
  • Zip Line

Wednesday, March 21, 2012

Early Spring Gardening & Your Shittake Mushrooms



Sowing Peas
Somewhere I’ve heard that there is a tradition of planting the first peas on St. Patrick’s Day. Usually I don’t get to take part in this tradition because of heavy snow covering and frigid arctic air blowing. This is the first year in Vermont that I was able to celebrate this custom, as sunny days and record-breaking temperatures just melted the winter away.
Before you start sowing you should always test to see if the soil can be worked yet. To do this form a ball with the soil in your hand and strike it with the heel of your other hand. If it doesn't crumble, conditions are likely too wet. If conditions are right you can sow other cool-season vegetables, too, such as spinach, kale, lettuce, radishes, carrots, as they function better in cooler temperatures, and can also withstand light frosts or fairly heavy freezes. Planting as early as possible is imperative for these vegetables, which falter when temperatures rise in June. When temperatures warm, cool season vegetables start to use more food than they manufacture, which is not conducive to high yield.

A little note about your Shiitake mushroom logs
I soaked the Shiitake logs in the lake for a couple of days. If you kept your log outside, now is the time to give it a good, cold soak, so the water has a chance to get right into the center of the log. Depending on the ambient temperature, mushrooms will start to form in 1-2 weeks after watering.
Hopefully the weather will continue to stay mild here in Vermont, as there is a lot more gardening and landscaping to be done before welcoming the first of our guests on May 25th!

“Just living is not enough... one must have sunshine, freedom, and a little flower.” ~Hans Christian Andersen

Happy Gardening,
Claudia

Wednesday, February 29, 2012

Which Staff Members are returning for the 2012 Summer Season?


Our last newsletter's A-Z list of 2012 new projects and purchases gave one view of how the TP gets refreshed and revitalized each year. Here's another way. Actually 180-200 ways when the college staff (joined by some older high school students) arrive to put wind in the sails of the new season. For virtually every one of the TP's 79 years, the staff -- both year-round and summer -- have been at the very heart of what makes the Tyler Place special. This year over 100 staff are returning, so we asked Tasney (who finds and hires this extraordinary group of young people) for her list.

Tasney Tyler Otis' List of Returning Staff (so far!)


Counselors

Marjan B.
Elizabeth C.
Stephanie C.
Emma D.
O'Keefe F.
Abby F.
Peter G.
Madelaine G.
Meghan G.
David H.
Andrew J.
Michele K.
Emiley L.
Jennifer L.
Samantha M.
Maggie M.
Isaac M.
Amy M.
Anna O.
Gabrielle R.
Trevor R.
Connor R.
Nelson R.
William T.
Devon W.
Michelle W.

Housekeeping

Gabrielle B.
Alexandra D.
Lori F.
Melissa G.
Tanya G.
Diane K.
Alison L.
Tsvetelina L.
Oglor M.
Madeline M.
Patricia M.

Bar

Hector H.
James H.

Dining Room

Eric B.
Juan Carlos B.
Ashleigh B.
Elizabeth E.
Sarah K.
Conor L.
Michael L.
Erin M.
Jeffrey N.
Carlos Lobo Q.
Adam V.
Kateryna Z.



Boatdock

Joseph B.
Joel C.
Dimetry C.
Casey G.
Tyler O.
Mason O.
Quintin T.
Cody P.

Pool

Alexandra B.
Alexander L.
Jonah P.
Caitlin P.

Front Desk
& Office

John A.
Michelle C.
Gige G.
Karen G.
Lori G.
Rose H.
Kathleen L.
Sally L.
Micki O.
Amie R.
Amanda T.
Tasney T.
Cathy T.
Ann W.

Kitchen

Szabolcs B.
Matthew B.
David C.
Kristal G.
John H.
Ian H.
Emma K.
Michal K.
Luis M.
Jessica P.
Maria P.
Juan Carlos L.
Jeff T.

Kids' Meal Servers

Guinaz A.
Keri-Ann B.
Elizabeth D.
Kassia G.
Mindy G.
Elizabeth H.

Entertaiment

Charlottte C.
Zoran F.
Hannah H.
Lachlan T.
Chad T.

Maintenance

Dale C.
Andrew C.
Claudia M.
Gil M.
Jeremy M. Pierre R.
Chris R.
Geoff T.
Dennis V.
Dave V.
Dave V. JR.
John V.
Tony W.

Tuesday, February 28, 2012

Guest Blog: "The Tyler Place Family Resort"


By Abbey Kochman, Age 10

Are you looking for an amazing vacation? One where you will make friends? A resort where you can relax, go on adventures, and a place the whole family can enjoy? If you answered yes to any of these questions then The Tyler Place is the resort for you! Some might say that Hawaii or New York is better, but they are sadly mistaken. The Tyler Place’s location is perfect! The activities are fit for a King and the food, that I can’t even describe! Your dream vacation, The Tyler Place!

Immediately when you get to The Tyler Place, you notice the location. It’s in Vermont. Imagine the melting hot sun in the summer. You’re fanning yourself, sweat dripping down your face – drip, drip. Not anymore! This summer resort, in Vermont, is just the right temperature. There are multiple choices of where you can stay. You could stay at a cottage that for a week will belong to you and your family only. There is a kitchen (though you won’t be doing any cooking), a family room, and a queen bed and two bunk beds. Or, you can stay at the Inn, an enormous “hotel” that has two bunk beds, a bathroom, and a queen bed. There is also a porch. It doesn’t really matter where you are staying because you won’t be in your room often! The Tyler Place “owns” some of Lake Champlain so you can hang out there. The lake has multiple fun games that I will tell you about later.

Next, I will tell you about the activities. The things you can play on the lake are the best! You can banana boat, paddle board to Pirate Island (it’s a really small island), go on the death slide, tube, jump on the water trampolines, canoe, and just swim. The water trampolines are blue and yellow, connected by a one foot wide long yellow thingy. The death slide is an extremely tall slide that is cut in half so you’re flying in the air for two seconds of sheer terror! One time I actually paddle boarded to Pirate Island with my friend. We nearly climbed to the top when we were informed that we had to go back to the dock. There are also other fun activities we can do at camp time and family time, which is three hours. We can go to the pool, watch a movie, play in the forest, do an obstacle course, watch a contraption collect maple from a maple tree, and go to the swamps. On the last day of camp we plan an enormous game of capture the flag. It’s so fun! During family time you can go horseback riding, play miniature golf, and so much more! While the kids are at camp the adults have fun activities too, like wine tasting, karaoke, and canoeing. That’s only the beginning!

Now, it’s time to talk about the professional cooked, mouth watering food - breakfast, lunch, dinner, and dessert. For breakfast, you can have pancakes, scrambled eggs, fruit, hash browns, sausage, bacon, and so much more! It’s like an unlimited buffet every meal! As for lunch, well you never know what you’re gonna get. Same with dinner. I know there is always salad, I’ve had grilled cheese, a normal sandwich, anything really. As for dinner, I’ve had sizzling steak, burgers, burritos, and so much more!! For dessert, I have had cake, cookies cupcakes, ice cream, brownies, and who knows what else!

As you can see, The Tyler Place is the most amazing vacation ever! The location is perfect, not too hot, not too cold! The activities are phenomenal! You can see Canada from Pirate Island! Finally, the food – are you hungry? Come and get it!!! The Tyler Place is clearly a dream come true! It’s the hot spot of the century!

Monday, February 27, 2012

Chad Tyler's List of 50 Plus

Several weeks ago a free-lance writer asked us: "Could you name a couple of the adult morning and evening activities?" A couple! Where to start?! Not even counting all the sports and activities adults enjoy on their own (sailing, wakeboarding, tennis, biking, etc., etc.) Chad's list includes more than 50 instructor and staff led activities. The list below appears less than 50 because many of the bike and canoe trips, yoga and water aerobics classes, tennis tournaments, and other activities are offered multiple times or at different skill levels during the week. Still, this gives something of the breadth of activities included at the TP.

List of Special Activities for Adults:

Welcome Cocktail Party
Jazz Pianist
Nei Kung
Fly Casting
Tennis Tournaments
Climbing Wall
Walking Tours
Aqua Aerobics
Bonfire Night
Yoga Classes
Skeet Shooting
Pottery Workshop
Shitake Farm
Canoe Trips
Road Bike Trips – Beginner to Advanced
Karaoke
Golf
Mountain Hike and Swim
Dance Exercise Classes
Art Classes
Archery (High Tech)
Jazz Night
Low Ropes Course
Tennis Lessons
Organic Farm Tour
Gardening
Kayak Trips
Local Bike Trips
Cooking with Chef Dennis
Staff v. Guests Softball
70’s and 80’s DJ Dance Party
Mountain Biking
Hobie Cat Regatta
Fine Crafts

Monday, February 13, 2012

Beat the February Blues with Wild Foods


February is always a mixed bag weather wise, and we still have some crispy days ahead of us. Our livers may be suffering from over indulgence and due to short days our brains will be experiencing a shortage of serotonin – a neurotransmitter substance that helps us to cope and to concentrate, and prevents depression. Our bodies may also be lacking in the antioxidant vitamins D (low sunlight), and C (from a lack of fresh leafy greens). Don’t be surprised if you are feeling flat and sluggish!

Scientific studies have shown that contact with nature promotes a state of calm, can lower one's blood pressure and also relieves stress. Why not gather some vitamin rich foods at the same time as soaking up much needed natural light, and beat the blues the natural way!

Pine Needle Tea

Pine is rich in vitamin C and contains aromatic oily substances that help to chase away winter infections. Simply place a good handful of lightly crushed needles in a teapot and pour on boiling water. The flavor is very mild (do not drink it with milk). The tea can be made to taste stronger by a little simmering, but be aware that the more you simmer, the less vitamin C there will be.

Pine Vinegar

The needles make a delicious vinegar. Bring some white wine or cider vinegar to the boil, turn off the heat, and at room temperature seal it into a bottle crammed full with pine needles. Let this steep for 3 months in a dark place and enjoy later on your first spring salads!

NOTE: For both of these recipes be sure to use only pine needles, not those from other types of evergreens such as fir, cypress or even yew, as some of these are very toxic. I hope you enjoy the pine's subtle flavor.

Counting the days to spring….,

Claudia

Tuesday, January 31, 2012

One Thousand and One Questionnaires

Okay, 917 is more accurate, but nearly every one of the 1,000 plus families who visit the Tyler Place each summer patiently fill out our two-page questionnaire at the end of their stay. So....what is the fate of your questionnaire? Ted's kindling pile for long winter nights? Chad's secret bonfire tinder? A file box in Mrs. T's attic?

Absolutely not! The questionnaires  are undoubtedly the engine gears that propel the Tyler Place from being a 78-year-"old" resort to an annually refreshed, renewed and cutting edge-family resort welcoming guests from all over the country-and beyond.

As guests are making their last good-byes on Saturday morning, Dayle Palmer is already at work painstakingly transcribing every written suggestion and comment on each questionnaire so it can be ready for review by each Department Head at the upcoming week's staff meeting.   Some items can be addressed right off. Others are broken into "to do" lists including Maintenance Projects and New Improvements/Purchases for the following year.  Once every couple of weeks family and key staff sit around Ted and Cathy’s dining room table and prioritize the lists—with some of the work starting before the season is over.
The questionnaire’s format has changed many times over the past 78 years, but they have always been a feature of the TP since Tasney, Chad,  Geof, Quint, Hector and Gige's grandparents’ E.J. and “Mrs. T” combed through them over pre-dinner martinis.  What is striking is how serious and positive guests are in offering their ideas and suggestions.   Of course there are negatives, but nearly always they are presented in a positive, helpful way that we can frequently address—and when they are not, it’s almost always a case of mismatched expectations that the TP could never meet in the first place.
As most of you know, the Tyler Place may have one of the shortest seasons of any resort—just 15 weeks.  This gives us and our guests the unique advantage of having 37 weeks to refurbish and take on big projects—as well as sprucing up in the aftermath of some 2500 active children and teens! 
Thus, as we throttle up for the 2012 Season, this is a great time to thank you and all our guests of five generations for your individual and collective part in helping the Tyler Place keep fresh and new without losing the nostalgic spirit of another era.

Getting ready for you!

The 2012 Tyler Place New Additions, Improvements & Purchases List…with more to come. 
One of enduring ethos of the TP is this:  no skimping on summer fun.  And no skimping on fall, winter and spring projects either! Yes, it’s expensive (you can probably imagine the costs), but the outcome? Your family and ours get to enjoy a refreshed, revitalized Tyler Place each year—with its nostalgic flavor intact. 
Arbor at the Pool -  A shady grape vine arbor for hot summer days to supplement the Pool umbrellas--with grape vines a nostalgic nod to the original 1840s “Franklin House” Inn Porch.
Boats & Bikes TLC – new engine for the Mercury wakeboarding and waterski boat; new pontoon boat trailer for more accessibility; and always upgrades to our fleet of bikes.
Caching – TP Caching, our version of Geocaching includes 6 new GPS devices with caches planted for the younger kids to teens for a high-tech scavenger hunt that teaches navigational skills.
Decorating & Refurbishing – So many accommodations, public rooms and recreational spaces…so many “news”:  paint by the truck-load, lighting, couches, curtains, porch furniture, artwork by our favorite local artists, kitchen updates, etc.
Electrical – Some big projects here plus a whole new Inn fire alarm system.
Fans (Paddle) & A/C units & Ice, too  – Paddle fans throughout the place; many new or added air conditioners including a new combination AC/heater for the Sun Room; and a big new ice machine to keep up with the amazing amount guests use (very little at the Bar we assume!)
Gardening & Landscaping (and Hops!) – A 12 x 10 foot trellis for growing our own hops; new tree plantings near the pond and elsewhere—nearly 200 per year!  Inn window boxes, plantings, gardens and Claudia’s ever-growing list of gardening activities; a new array of garden tools for kids.
Housing additions for our Staff, Counselors & Family Housing & Dorms – Our live-in Staff and Counselors (nearly half of our 200 staff) and the Tyler/Hill/Otis family (we’ve lost count!) need living space, too, and that adds 20 buildings requiring maintenance and attention. 
Infants, Toddlers & Junior Midgets play and outdoor equipment added, including large Playhouse Playground Water Table with “Mermaid’s Fountain” and spigots;  2 more sand diggers; 5 additional double strollers & 5 large new wagons (with new Playhouse storage shed); books and bigger-still  bubble toys.
Juniors & Senior Midgets – a brand new Club House Playground Water Table to replace the ever-popular old one—this one with “Waterfall”, bowls, faucets, and other new features; new slide for the Pirate Ship;  more costumes and dress ups, books and play equipment.
Kiddie Pool & the Outdoor Pool – The outdoor Kiddie Pool was removed and replaced with a totally reconstructed, larger walk-in style children’s pool. The Outdoor Pool also saw a lot of work on its deck and coping, plus new poolside equipment.
Local Farm Partners – Chef David and Jeff T. have been creating menus with even more Vermont farm, orchard, berry, brewery and wine partners—with seed orders purchased and nurseries already starting your summer food and drink. 
Maintenance Department’s Big Ticket Equipment - new tractor, furnace and snow blowers to keep Dale and the year-round Maintenance Staff (11 in all plus local contractors) able to build, paint, excavate, etc. all winter long. Also, mega-mower for Pierre as 165 acres means a whole lot of lawns and grass to mow.
*Not Everything is on this list – be sure to check out the February newsletter featuring other news about additions and programming:  Chad & Adult and Family Afternoon Entertainment; Jeff T. and Chef David & Menus; Quint & the Waterfront; and Hector & the Bar.
Older Kids & Teens Centers at the Inn – The Seniors, Pre-Teens and Teens’ rooms all have additional equipment and games; wall hoops and dart boards and brand-new Foosball tables.
Pump House Pressure Tanks = Water -  The final two of the seven  pressure tanks that supply the TP with water were replaced with new fiberglass versions.  (The originals were metal; one rusted and blew sending the tank through the roof, adding still another “P”, as in Pump House Roof Repair.)
Quebec – promise yourselves that this time, you will remember passports for yourselves and children 16 and older (children under 16 need only a copy of their birth certificate).  More vineyards, cafes, bike routes, chocolatiers, fine arts and crafts than ever…and just minutes from the TP.
Rockets, Science & Art projects – Rockets for older kids to send off into the sky; fun, experimental projects for the younger kids from making all-natural sparkling grape water to home-made ice cream; new art projects include resin casting.
Server, Computers & New Phone System  -  While the TP isn’t exactly a haven of technology, Michelle and Gige and the office/reservations staff need to reach you.  New Intel server, computers, and a new phone system help…well, so some say!
Tennis Court in Cedar Meadow– The “hideaway court” (as some who like to play in privacy on one of our 6 tennis courts like to call it) has been completely reconstructed and resurfaced for all-weather play. 
Underground & Out-of-Sight - Various new waste water and septic systems.  Not only out-of-sight in terms of viewing, but cost: literally $$$$$$ “down the drain”!
Vermont – so much going on here, too, from the food and farm movement to art and craft shows, music and dance…and the record-setting, downstate Storm Irene recovery (that helped Quint & Julie Tyler and Chef Dennis re-open our Red Clover Inn in three weeks’ time last fall.)
Worm farming!  More “green” projects added for kids & teens from our own “worm farm” to building and launching their own “model” sailboat creations to Nature Dave’s “water and wilderness” activities. .
(E)Xteriors & Foundations - If we only had the square footage of all those buildings with their foundations (some dating to the early 1800s), porches, siding, shutters, roofs, doors, windows, chimneys, etc.  This year Maintenance took on more of these projects than ever.
Yachts – None…but that fleet of Hobies, canoes, kayaks, ski and wakeboarding boats, Pontoon boats, and paddleboats get renewed and added to each year.
Zillions (ok we’re over the top here) but surely thousands of purchases and renovations small and large, many emanating from your specific Questionnaire comments: massage tables and ping pong tables; dozens of glasses and plate settings; beds and blankets; ever-e-n-d-l-e-s-s towels and kitchen supplies; life jackets and car seats; handicap lift for the pools; life jackets, books, art and exercise equipment; tables and chairs; archery bows, fishing tackle and bath hooks; cribs and baby seats…you get the idea.  Zillions to do (repair, patch, renew, add, remodel, refurnish, etc., etc.) every year….just for 70 families each week!

Friday, January 20, 2012

Rosemary - “The Herb of Remembrance”


With winter in full force we are more and more limited with our gardening projects, but indoor herb growing always becomes a wonderful substitute in our northern climates.
 
One of my favorite herbs is rosemary. It's one of the most versatile culinary herbs with a deliciously aromatic flavor, but also offers so many beneficial, medicinal properties to us. Rosemary is traditionally known as the “herb of remembrance”. It contains compounds that relax muscles of the digestive tract, can increase the effects of essential enzymes in the brain, thus helping to improve memory and concentration. Having a rosemary plant in an area of study or work helps improve retention of information. It lifts our spirits and  can help with nervous exhaustion, anxiety, and mild depression. Also said to be good for respiratory issues such as asthma, bronchitis, colds and coughs.
Just smelling it can make you feel better, but you can also make a rosemary tea or tincture.

Recipe for tincture

Ingredients : 
dried or fresh rosemary
  and vodka

If you are using dried herbs a common ratio to use is 1:5 – 1 part plant material to 5 parts vodka. 
For fresh herbs the ratio is 1:3. If using a combination instead of a single herb the ratio always remains the same. Vodka is the preferred alcohol as it only contains alcohol and water.

  • Chop herbs finely, then place into a glass jar. Do not pack them tightly or else the vodka won’t be able to get to it all.
  • Add vodka to the herbs. If the vodka does not cover all the plant material add some more until it is all completely submerged.
  • Put a tight lid on the jar and store for 2 weeks at room temperature. A dark shelf is fine, since tincture does not need light to process. Shake the contents once or twice a day to redistribute the herbs in the alcohol.
  • Strain the herb pulp through a coffee filter or some muslin/cheesecloth.
  • Funnel into a sterilized, dark glass bottle.
  • Label and store in a cool, dark place. A tincture can be stored for 2 years or longer.

The tincture of rosemary can be taken, 2 ml or about 40 drops, two times daily, you can  also  mix it with tea or juice.

Happy Gardening,Claudia

Wednesday, January 18, 2012

Organic Pesticides for Indoors & Out


Liquid soap is a great alternative to toxic chemicals for both indoor and outdoor plants. 
Mix 2 tablespoons of liquid soap or dish washing liquid with 1 quart water, and pour into a spray bottle. Most indoor household plants tolerate this natural pesticide well. Spray leaves, stem and topsoil to deter insects from coming back. Aphids, mealybugs, white flies and mites are all affected by this soap remedy.

If you need a stronger soap formula, try this:

 4 garlic cloves (segments) finely chopped
1 small onion finely chopped
 1 tbsp. cayenne (red) pepper
 2 tbsp. liquid soap
 1 quart water
 Mix well and let set 1 hour. Strain and pour into a spray bottle or other container. Refrigerated, this natural insecticide will last up to two weeks.

Happy Gardening,
Claudia

Thursday, January 12, 2012

Pool Arbor


We all know that some shade by our outdoor pool can be desirable for our families on those hot summer days.
So we put our heads together to create the perfect spot under which you can dry off your kids, keep them out of the sun, or catch some shade while reading a book. We explored different options and decided on a combination of the right kind of vines and a sturdy supporting structure for our new addition, which will transform a hot and sunny space to a shady pool retreat.
Once the plan was laid out, Tyrell and John from our maintenance staff built this architecturally pleasing structure, which is also ideal to create an atmosphere of rich plant growth abundance. I had to get busy digging up potential grape vines for transplant before the first frost arrived. It was quite a challenge, as the roots grow vigorously underground and you might end up with a 50 feet root system. Well, they are in now with lots of peat moss, water, and love, hoping they will adapt quickly to their new environment.
Eventually once the vines begin to grow next spring, I will train them to weave themselves throughout the various parts of the structure. As for now, I cut them back to 3 feet and tied them to the posts to help hold them in place temporarily until they are well established.
Can't wait to pick the first grapes; they should be quite sweet absorbing all the sun while shading you.