Not only does it hide a multitude of sins in this bleak late winter, but it’s fun! and beautiful and right now it is plentiful. The earth loves the blanket of snow protecting all that lies beneath it during the harsh freezing weather. Lets hope it lasts and at the risk of seeming greedy, we are hoping that there might be more!
There are many cross country skiing and snowshoeing opportunities, Art Omi (www.artomi.org) is only 3 miles away, and our back yard, even closer. For a more complete listing see www.columbiacountytourism.org/index.php/seeing-doing/outdoors/1310/ . Downhill skiing at Catamount Ski Area (www.catamountski.com) is only 30 minutes from our B&B and Windham Mountain Ski (and Tubing) Area (www.windhammountain.com) is only 40 minutes away. Snow shoes can be purchased at Steiner’s in Hudson (518-672-5063) but sizes are limited so if you want to go snowshoeing its best to bring your own.
Don’t forget when you come in from the cold there will be hot cocoa and cookies for you in front of the fire!
You and the people you care about. Young and old, men and women, friends and relatives.
Those who wish, in our “Paper Cup” world, to enjoy tea from a china cup at a table adorned with, silver, and linens, and tea time treats, reminding us fondly of earlier times.
Those who enjoy a slower paced rythym, afternoon tea can be peaceful and serene
Its not the tea itself that makes an afternoon tea so memorable, it is what happens when we take the time to enjoy the company of friends and family and unhurried conversation while sharing the sweet and savory delicacies set before you.
Using only the finest, freshest ingredients we create an array of freshly made finger sandwiches, scones and individual cakes baked especially for you. Come and see what an Afternoon Tea is all about.
One thing leads to another. I never imagined we would be making our own soap on top of everything else. But we use a lot of soap in the Bed and Breakfast and so Soapmaking has been added to our list of seasonal tasks. If I stop to think about how and why certain tasks have become part of the work that we do here, almost all of them can be attributed to our 5 acres of grass.
For many reasons we chose to get a cow instead of a lawnmower to keep the meadows open. That lead to milk, lots of it, more than we can easily deal with and pigs love milk. Each Spring we get 2 small pigs and carefully feed them milk, combined with leftover garden produce and kitchen scraps and organic barley until they grow into hefty hogs that become the homegrown meats that many of our guests enjoy. Not only do you get bacon and sausage from pigs but you get a lot of fat. From the fat we make lard and from the lard, soap.
This week Jennie and Kate made Sage and Rosewood scented soap. You won’t find a long list of hard to pronounce chemicals on our soap labels. Just a few ingredients; lard, coconut and olive oils, and lye. After much stirring, these ingredients combine to make a smooth and creamy bar of soap with rich lather and lots of moisture for dry winter skin.
Thank you Pigs!
Click “Continue Reading” to see Thanksgiving in 25 seconds…
Once Again…Winter is closing in,
The animals are ready for winter. Their coats are thick and fluffy and the chickens are changing their egg laying habits to conserve the energy needed in the coming months. The cows are very frisky and seem to like the cold weather.
At Thyme in the Country we are trying our best to enjoy the coming of winter too. Along with changing the clocks back to Eastern Standard Time; we are changing around the accoutrements within the house too. Winter bedding, fires in the hearth, hot breakfasts with winter ingredients, and seasonal decor where greenery reigns inside and out. We bring in loads of balsam and pine and create wreaths and garlands for the house decorating in a woodsey old fashioned way. Candlelight and soft music add to the moment and we invite guests to enjoy this time of year with us by attending Afternoon Holiday Teas on the weekends. We serve teas, cakes, cookies and savory treats all locally sourced and made using traditional and european recipes. Stayed tuned for photos and descriptions to come as the month of December unfolds.
Every day we are feeling the deepening of Fall here at Thyme in the Country. Calling the cows in for milking, the early morning light is a little dimmer and the air a bit chillier each day. Our gardens too are coming to the end of their season of abundance. Daily harvests have dwindled but we still have an abundance of beautiful Kale and Swiss chard that seems to thrive on the cooler weather making it crisp and deep blue green in color. Realizing the end of these prolific greens is coming we have taken a renewed interest in eating them. A recipe from the cooking blog Orangette for boiled Kale with a fried egg and toast has been of our favorite ways to use Kale this week. Our little veggie stand is now featuring Turnips and parsnips, cheese pumpkins and pie pumpkins and Delicata squash. There are a few hot peppers left to pick and a whole lot of green tomatoes (the pigs and chickens love these, thank goodness) and of course our large bed of herbs: Thyme, Parsley, Cilantro, Dill and Basil. We have inventoried the shining jars of preserved fruits and produce from this summer’s harvest and are satisfied knowing we will have plenty of tomato sauce, jams, dilly beans and pickled beets long after the gardens are turned over and put to bed for winter.
at the heart of our property lies our vegetable garden.
No Photograph can quite describe its beauty at 6:00 on an August morning. With a mist hovering over it and a flock of yellow Grosbeaks flying away from the Sunflowers. The Thyme plants and the Mountain Mint are covered with bees. It smells Devine. The vegetables are showing off with their vibrant colors and robust shapes.
Now is the “Thyme” to come for a visit if you like fresh veggies for breakfast or to paint beautiful Pleine Air paintings or to cool off in the pool.
Although we haven’t posted anything on our blog since winter, we haven’t been hibernating here at Thyme in the Country. We have literally been as busy as one armed paperhangers all winter fixing things that were broken, making improvements in the bedrooms and enhancements all around the house. We picked up on the subtle hints left by guests over the year and knew that the bedrooms needed renovating and with the Dairy and Farm projects finished we finally had time to spend in the House.
This glimpse of the Sumac Room shows you a bit of its new look. The closet is relocated making space for a comfortable leather chair. And the Bathroom was totally renovated adding a clawfoot tub.
The Rose Room now has a little fireplace and we added more room by relocating the closet and adding a comfortable chair. We also improved the lighting in the room.
You have probably also noticed that our website is transformed and we now take credit cards. We hope you will come and offer feedback on what you think of the improvements and continue to help us shape Thyme in the Country to be a safe and rejuvenating experience for all those who want to visit.
Thyme in the Country is thrilled to announce that our dairy is now fully licensed and producing pure raw milk from our Dutch-Belted cows! This heritage breed is famous for legendary quality milk and butter, prized by New York restaurants and connoisseurs.
Our prize-winning cows, pastured on organic grass, are right in our own back yard! Stop in to meet the Ladies today, and be sure to register for our milk club – buy ten gallons and the next one is free.