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!