Cycling in Explorers' Edge Cottage Country

Spring has arrived and that means cycling season is in full swing around here!

Biking may not be the first activity that comes to mind when you think of a getaway in "cottage country" but pedal power is a great way to experience the region. There's a variety of terrain to suit everyone, from fully paved routes to gravel country roads to dirt trails. Some come to train for an event (we've got some good hills!) while others just want a leisurely spin to take in the scenery and stop at sights of interest.

Early in the season when the mosquitos and black flies are active, you can keep ahead of them by clipping along on your two wheels. In the middle of summer when the days are hot, cool off mid-ride with a dip in a lake. Later, in the fall when the leaves are turning all shades of orange and red, a bicycle is the ideal touring medium to take it all in.

If you're not familiar with the region and wondering where the good routes are that suit your style, there's a handy resource that breaks it all down for you. Bike Cottage Country is a website from Explorers' Edge regional tourism organization. They've organized dozens of routes by sub-region -- check out the many offerings in the Almaguin Highlands for the ones closest to us -- and by style (Tour, Train or Trek). Details with descriptions, maps and directions are there, too.

Don't have a bicycle or can't bring one with you? There are a number of bike shops in Huntsville where you can rent one or get yours serviced. They're also listed on the Bike Cottage Country site.

Want some help narrowing it down? Ask us and we'll be glad to give some advice. In the meantime, here are a few suggested routes to get you started:

TOURING ROUTES

Burk's Falls - Katrine Mini Loop
We like to run part of this loop when training for a marathon or running event. A nice way to do this loop is to start and end in Katrine so you can finish with a swim at the public beach on Doe Lake.

Screaming Heads Loop
Many, many of our guests drive to Screaming Heads to walk through this outdoor artscape but cycling gives you a ride through the countryside and makes a day of it. Take a break at the waterfront park in Magnetawan or stop for lunch in town before heading back to Burk's Falls.

AIM Triangle
A long one but fully paved and a nice way to see some of the villages of the area. And if you follow the Almaguin In Motion (AIM) facebook page, you can see if a group ride is happening while you're here.

TRAINING ROUTES

Sand Lake Loop
A scenic 64k of mostly hard surface (just 4km of gravel) that'll take you through towns with a few opportunities to stop for a swim. You can start from the Almaguin Highlands Visitor Centre as suggested, or start right from here if you don't mind adding more clicks and a bit more gravel as well.

Doe Lake Loop
This is a challenging route with "twisty technical roads, a steady rotation of dirt and pavement, punchy climbs and low traffic" and "features multiple sharp corners after gradients or surface transitions".  If this sounds good to you, it gets even better because you can easily adapt the route to start and end right here at the inn. We'll give you two options depending on how much gravel you want to add to the route.

We're happy to share our knowledge of the area and suggest routes, detours or places to catch a breath or grab a bite along your ride. Not only that, our breakfasts will fuel you up so you can hit the road spinning!

To check availability and rates or to book online, click HERE. Or visit our website at www.ferngleninn.com for more information about the inn, the rooms and the property.

What's New Under the Sun?

Finished projects -- crossed off the list!

Ever a work-in-progress, we're continually adding projects to our "how can we make it better?" list and, as time and resources allow, crossing them off with a flourish and sense of accomplishment.

Our main project this spring was a new gazebo to replace the old one which was starting to look weathered. At 14'x14', the new gazebo is larger, plus it's a sturdier design and has a hard-top semi-transparent roof. Rather than set it up on plain lawn, we decided to install a pea stone pad for stability, drainage, and to keep the grass from coming up. I have to say, if you're going to dig up a bunch of sod and move a few tons of pea stone gravel, it's reaaalllly nice to have a good neighbour with a tractor and bucket!

Our neighbour, Bob, lent a hand (and a bucket!) with the pea stone pad.
Then it was time to put together the giant jigsaw puzzle that was the gazebo kit.

With the base laid, it was time to assemble the gazebo. The instructions on the kit said it should take about three hours for the task. Ha! Nine hours later we were surveying our handiwork, patting ourselves on our backs for mission accomplished, and contemplating applying for "Amazing Race Canada"(hey, if we could do this, we could tackle any challenge).

We still had a pile of pea stone and a self-congratulatory swagger so we decided to keep going and update our fire pit. This meant shifting the location by a few feet to be further from the trees, levelling out and moving some sod, and installing a 15' diameter gravel pad for the fire bowl and seating, adding a few more Muskoka chairs while were at it.

Not ones to be wasteful, we kept the old gazebo and "walked" it to a little clearing by the trailhead and added a couple of comfy loungers. Now you can zip yourself in and stretch out for a nap feeling like you're in the middle of the woods.

We're so pleased with the results and based on the feedback we've had from guests so far, the upgrades definitely tick the "make it better" box!

Jim test-driving the new fire pit setup.

Two Faces of April

Snow in early April

Grass is greening in late April

April is typically a transition month, straddling the progression from winter to spring. While that transition occasionally happens in March, in the ten springs we've witnessed since moving here, it's almost always occurred in April. It makes for an interesting month!

A heron flying over the pond, mid-April

Rhubarb starts!

It means that we often usher in April on snowshoes and wave it out in sandals — with a lot of rubber-booting in between. If it's been a particularly wintery winter, it could even mean the ski trails and hill are still open and busy. As the month progresses, snow flurries turn to rain showers, the ice melts and the trails souffle, and the warm sunny breezes are put to work drying everything out.

It's not our prettiest time of year, as the winter majesty fades before the summer lushness blossoms, but it's fresh and hopeful and full of promise. It's April!

April sunset

Laundry line resurrected!

Picture Perfect Spring

If I had to choose a favourite sign that Spring is in full swing and Summer is almost here... well I just couldn't. There are too many happy harbingers, from hummingbirds to asparagus to lilacs and other blooms. So instead of trying to pick just one, I'll share a selection of photos that make my heart sing at this time of year.

Hummingbird at the feeder

Protecting his territory

Pink apple blossoms for pink-fleshed apples

Aspargus is ready to eat!

A pair of ducks on the pond

The world is green again!

Soundtrack of Spring

Fern Glen Inn • www.ferngleninn.blogspot.com

Two very good listeners enjoying the sounds of spring.

Every season offers its own unique symphony comprised of the natural instruments and voices of the world around us. From trees creaking in the depth of a cold winter, to dry leaves rustling in an autumn wind, to the crack of thunder during a spectacular summer storm. 

Rain falling, birds singing, snow crunching underfoot. It's all a delight to the auditory senses but if I had to choose, my favourite would have to be the soundtrack of spring.

In the spring, migratory birds add their chirps, songs and honks to the soundscape. Hummingbirds return with their doppler-effect buzzy fly-bys. Chatter from chipmunks and squirrels increase, and the conversational clucking of our hens can be heard across the lawn as they enjoy their outdoor pen after being cooped up for the winter.

There are two other sounds that really sing spring to me: the drumming of the grouse and the singing of the frogs.

The Spruce Grouse is a local bird living year-round in the forests of the region. In the spring mating season the males put on a show, including an exaggerated flapping of the wings which starts off like a slow drum beat increasing to a drum roll. It's a faint sound off in the woods, but to me it sounds primal and intriguing.

The frog song is an unmistakeable beacon of the spring. We love to take a little stroll over to the beaver pond in the evening as dusk settles. That's when the frogs really get singing. As we near the pond, the sound is so loud it completely fills my head. The singers behind these songs are called Spring Peepers, little brown frogs not much bigger than a thumbnail, and it astounds me the volume they can achieve. Back on our deck, we can still hear them but only as background music to our stargazing.

I wish I could include a sound clip, but it wouldn't do justice to the season. This is one soundtrack that must be heard in person to be felt in the heart. In fact, I'm going to head outside to listen to it now...

I Heart April

It's happening again. Every year I cling to Winter, willing it's pretty white cloak to stay a little longer, to dress the trees in a fresh layer of powder. But then, every year, April arrives and Spring sneaks in while my attention is turned. And, fickle me, I love it!

I stop mourning the snow and immediately revel in the brilliant green which—almost overnight—is burgeoning everywhere. The moss is the first to wow us, boldly verdant from the moment the snow recedes. Then the grass and ferns start to revive and buds start to form on the tips of trees and shrubs.

Spring is early this year, with my rhubarb already poking up, red and green buds forming on the trees, and delicate little spring beauty flowers adorning the floor of the hardwood forest.

We love love love walking in the woods now. Before the dense undergrowth fills in, and before the (hopefully brief) black fly season starts, we wander through the property and delight in the myriad textures, colours, sounds of the new season.

Spring is not just in the air — it's everywhere. And April is the very heart of it!

In the spring I have counted one hundred and thirty-six different kinds of weather inside of four and twenty hours.~Mark Twain

Spring Events in Muskoka & Almaguin

Fern Glen Inn • www.ferngleninn.blogspot.com

Spring may be the quiet season in cottage country, but there's still plenty going on in and around the region. Check back often — we add new events as we hear about them. Do you have a spring event not listed? Send us an email and let us know!

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Easter Long Weekend

Celebrate spring with a leisurely long weekend at Fern Glen Inn. Call or email to book your getaway.

April 2 - 4 

Holly Cole - Spring Fever Weekend

Huntsville businesses are hosting a Spring Fever Weekend featuring shopping, dining and the soulful voice of Juno-award winning, Canadian jazz singer Holly Cole. Here at Fern Glen Inn, we're offering two packages for the weekend, including a general admission ticket to see Holly Cole perform live.

April 17

Victoria Day

Better known as the May two-four, the holiday actually falls on May 24th this year! Famous as the first long weekend of the sunny season, it is the weekend to get out of the city and into the woods. Spend the weekend at Fern Glen Inn and we can help you with plans to go canoeing, horseback riding, hiking, or just chilling out in the fresh air. Call, email or book online for your long weekend getaway.

May 21 - 24

Spin the Lakes Cycle Tour

Bring your bicycle for a great peddle around the lakes of Muskoka. Choose from 50 km, 110 km, and 170 km routes. Visit Muskoka Cycling Club - Spin the Lakes for details.

May 30

Reel Paddling Film Festival

Algonquin Outfitters hosts the Huntsville screening of the world's best paddling films. Come be inspired by the paddlers and the rivers, lakes and oceans they travel. Playing at the Algonquin Theatre in Huntsville. Visit Algonquin Outfitters for ticket and show details.

June 2 

Grady's Paddle for SickKids 

Paddle 32 km down the Magnetawan River and raise money for the critical care unit at SickKids Hospital. Collect pledges for your chance to win some fabulous prizes, including a 14' kayak, a week at a lakefront cottage, and other great experiences and gear. Visit Grady's Gift for details and to download registration forms and pledge sheets.

Register by June 10

Paddle on July 10

25 things to love about May

The natural world around us changes so quickly at this time of year, each day looks a little different than the last... something is greener, taller, louder, leafier. May is an amazing month at the inn and in the Almaguin Highlands and Muskoka beyond. Here are just 25 things to love about it.

1. Birds singing at dawn.
2. Frogs singing at dusk.
3. Soft green grass and luscious carpets of moss.
4. Afternoons warm enough for shorts and t-shirts.
5. Evenings cool enough to enjoy a fire.
6. Nights chilly enough to cuddle under a fluffy duvet.
7. Woodland wildflowers.
8. Fresh chives.
9. Asparagus! Picked fresh from the garden day after day.
10. Fresh-cut ruby rhubarb baked in a cake.
11. Rubber boots in squishy puddles.
12. Line-drying laundry, sheets that smell like sunshine.
13. Open windows letting in fresh breezes.
14. The drum beat of spruce grouse in the woods.
15. The good chances for seeing moose from the road through Algonquin Park.
    
16. High-running rivers and riotous waterfalls.
17. Uncrowded roads and trails for exploring.
18. Uncrowded shops for leisurely browsing.
19. Great finds and bargains — it's yard sale season!
    
20. Seeing the shape of the land before the foliage obscures it.
21. Buds and blossoms.
22. The lemon-lime greening of the hills as the tamaracks reawaken.
    
23. Legions of candy-striped 'spring beauty' wildflowers poking up from the forest floor.
24. Country drives just to see where the road leads.
25. Lengthening days to soak it all in.
    

Spring Walk on the Seguin Trail

After three days of on-and-off drizzle, we were delighted to see some sun poking out from behind the clouds. I can't really complain about the rain—it did a lot to melt the snow and green the grass.

As I often do on such spring days, I donned my rubber boots and went for walk along the Seguin Trail. Saba and I stopped at the neighbour's first to see if Casey (the basset hound) wanted to tag along. He always does.
First we walked over to the little beaver pond just a few minutes down the trail. A day earlier, I had watched a beaver swimming back in forth in front of his lodge. Of course today (when I actually remember to bring the camera) he decides to play shy. You can see his lodge in the photo but unfortunately those are just stumps in the water around it, not beaver noses.

There were, however, two pairs of Canadian geese on the pond. We can hear them honking in the morning but they never stay long. They'll be heading further north after their little break here.

After visiting the pond, we took our time strolling up the Seguin Trail to the little lake. As an old rail bed, the trail is level and wide. While there are a few sections still partially covered with hard-packed snow or melt-puddles, much of it is dry, firm gravel or sand. At this time of year, it's a lot easier walking on the Seguin than along the more deeply shaded trails of the forest.
While the treescape is still looking rather stark, the buds have started to form on trees and bushes and the mosses are as brilliantly green as ever. And there are no bugs yet!

It's a good time for casual or avid hikers and walkers to make use of the Seguin Trail with a day hike from Fern Glen Inn to the town of Sprucedale. It's a 13km route through woods, past small lakes and marshes, with very few signs of civilization. Depending on your pace and number of photo breaks, it takes about 3-4 hours to get to Sprucedale.

We offer free pickup service back to the inn for guests staying two nights or more, as well as an optional hiking supply pack for those who haven't planned ahead. Find out more about our Seguin Trail Day Hike package or just give us a call for more info. See you on the trail!
April prepares her green traffic light and the world thinks Go.- Christopher Morley, John Mistleto

The "Best Kept Secret" Season

My mom will tell you that when I was a child, she had to cajole, bribe and threaten to get me to go anywhere. And then she'd have to cajole, bribe and threaten to get me to go home again. Wherever I was and whatever I was doing at a given moment, I wanted to keep being there and continue doing it. I guess I was in a perpetual state of enthrallment. And to be honest, not much has changed. At least not when it comes to the seasons.

I always love whichever season I am currently in, wishing it would never end. Take winter for instance. When March was winding down and the snow was generally shrinking instead of growing, everyone around me was saying "it's about time, we've had enough #!@&! snow already!". But me? I was hoping for one more big blizzard, a cold snap, a fresh foot of powder to admire and play in. Instead, I was dragged kicking and screaming out of Winter and into Spring. But now that I'm here, now that Spring is here, I love it.

In fact, right now is one of the most delightful times of year. But I call it the Best Kept Secret season because few people realize that from early-April till about mid-May, we are graced with some of the best weather of the year.

The days are often brilliantly sunny and warm while the air is fresh and clean. On afternoons like this, it is sacrilege to stay indoors. Take a deep breath as you stroll down a path and you may be rewarded with the scent of snow, pine or gently baking earth. The birds sing in the morning. The frogs will soon start singing at night. And the best part is it's too early for the bugs: there are NO biting insects to pester us!

Spring in Muskoka and Almaguin has all this subtle splendor, but not many people to appreciate it. It's just not a popular getaway time of year here. The winter adventures are over but it's too soon for summer activities such as swimming and canoeing.

Instead it's a low-key time of meandering walks through forests that are just coming back to life. Or sitting with a cup of tea or glass of wine on the deck by the Coop and soaking in the sun. It means no crowds in Algonquin Park and no long waits at favourite restaurants.

Of course, the weather can be unpredictable in the spring. April showers... as the saying goes. Sometimes it rains. The trails are wet. But it never seems to matter if you're dressed for the weather (rubber boots are the footwear of choice). If it's a little too breezy or cool, well then that's just a good excuse to have a fire going.

I, for one, will continue to revel in this under-estimated season. At least I will until I'm dragged into the next one. :)

If a quiet spring getaway to recharge and relax sounds like your cup of tea, check out our Mini-Sabbatical package. It's designed as a solo retreat but can easily be tweaked for two.

Souffle Trails

In so many ways, spring is a remarkable season to watch unfold. As the snow slowly recedes, we see birds return, days lengthen, lakes open and creeks babble. We also witness the earth begin to bake--literally--under the spring sun.

The baker in me is always fascinated by this. As the frost is heated out of the ground, it makes the soil rise, much like a souffle baking in an oven. The effect is most noticeable on trails that have been heavily trod during the winter, where our feet and snowshoes have driven the frost deeper into the earth. These trails rise high and light, sometimes with a delicate crust that breaks away when you step on it.

Like a souffle, the effect is short-lived. Soon the frost is dissipated and the ground settles back down. And it makes me think it's about time to dig out my souffle cake recipe again.

Chocolate Souffle Cakes

Serves 4

These little cakes are great for entertaining, as they must be prepared in advance and need only a little last-minute effort to get them on the table when you're ready for dessert. You can make the batter and hold the filled dishes in the fridge for up to 24 hours, or freeze them for up to a month. After you've finished your dinner main course, pop them in a preheated oven for about 20 minutes and serve them simply garnished and hot from the oven. Recipe can be doubled or tripled.

• 4 tablespoons (2 ounces) unsalted butter, plus more for the ramekins
  
• granulated sugar for dusting
  
• 2 tablespoons coffee-flavoured liqueur such as Kahlua (or water)
  
• 1 teaspoon instant coffee granules
  
• 4 ounces good-quality bittersweet chocolate, chopped
  
• pinch salt
  
• 1 teaspoon pure vanilla extract
  
• 2 egg yolks
  
• 3 egg whites, room temperature
  
• 1/2 cup (2 ounces) icing (confectioner's) sugar
  

special equipment: four 6-ounce ramekins, about 3 1/2" diameter and 2" high

Lightly butter the ramekins. Dust with granulated sugar and tap out the excess.

In a small microwave-safe bowl, mix together the liqueur and instant coffee. Microwave on high for 10 seconds to warm the liquid, then stir to dissolve the coffee.

Melt the chocolate and 4 tablespoons of butter in a large metal bowl over simmering water or in the microwave. Stir until smooth and glossy. If you've used the microwave to melt the chocolate/butter, transfer the mixture to a large bowl before continuing.

Whisk the coffee liqueur mixture, salt and vanilla into the chocolate mixture. Whisk in the egg yolks one at a time.

In a medium bowl, use an electric beater on medium speed to beat the egg whites until foamy. Increase the speed to medium high until soft peaks begin to form. Increase the speed to high and slowly beat in the icing sugar. Beat just until the peaks are stiff and glossy, being careful not to overbeat or the egg whites will become dry and clumpy .

Gently whisk about 1/4 of the beaten egg whites into the chocolate mixture. Add about half of the remaining whites and gently fold them in with a broad rubber spatula. Add the remaining whites and gently fold until just blended and no white streaks remain.

Divide the mixture evenly among the ramekins. Chill uncovered for at least an hour.

If you'll be serving the souffles within 24 hours, cover them each with plastic wrap and refrigerate until ready to bake. If you'll be serving them later than that, wrap each in plastic, seal in a freezer bag, and freeze for up to one month.

To bake from the fridge:
Heat the oven (a toaster oven works great too) to 400 F. Set the ramekins on a shallow baking sheet for easier handling (not necessary if using a toaster oven), and bake until puffed and risen about 1 inch, about 16-18 minutes in my toaster oven.

To bake from the freezer:
Do not defrost first. Set the frozen ramekins out on the counter for 20 minutes while the oven (or toaster oven) is preheating to 400 F. Place the ramekins on a shallow baking sheet for easier handling (not necessary if using a toaster oven), and bake until puffed and risen about 1 inch, about 20-22 minutes in my toaster oven.

I like to use the toaster oven for these so I can watch their progress (my regular oven doesn't have a window). I take them out when they're high and airy-looking. Don't worry if your timing is a little off. If the souffles are a little underdone, they won't be as high and they'll be a little soft in the centre like a lava cake, but they'll taste wonderful. If they're a little overdone, they'll be a bit more cakey and will benefit from some whipped cream as garnish.

To serve:
Serve straight from the oven, still in the ramekins. These little souffles will start to lose their pouf almost immediately so have your dessert plates ready—lining them with a small paper doily or napkin will help prevent the hot ramekins from sliding around—and any garnishes you plan to use.

These are so rich and delicious, they can be served as they are with perhaps just a dusting of icing sugar and a mint sprig. But it's also fun to dress them up a bit. A few fresh raspberries or strawberries and a dollop of very lightly sweetened whipped cream make a nice contrast to the ultra rich chocolate souffles. A few chocolate shavings on top is, perhaps, gilding the lily, but I couldn't resist.

Enjoy!

Happy Spring

I've never understood why we celebrate each new year in the middle of cold, sleepy Winter when there's a much more fitting season available. A season of fresh green shoots bursting from the earth, soft leaves unfurling from spindly branches, frogs singing in raucous symphony from every pond, and birds flocking home from their southern sojourn. A season when the world is coming back to life in verdant glory after a long, still sleep. Now doesn't that sound like a season for celebrating a new year? The season, of course, is Spring, and we are in the happy midst of it.

For all it's beauty and charms, it's a slow season here at Fern Glen Inn, and indeed in the rest of the Almaguin Highlands and Muskoka. There are a few reasons for this lull between winter's fun adventures and summer's mass appeal: the bugs have started; the weather bounces unpredictably from cool to hot and back again; the lakes and rivers are still too chilly for swimming; and life gets busy for people in the city as the weeks slip by in a blink.

But for the those who do come for a spring visit, the rewards are many, though sometimes subtle. It's a time away from crowds, when quiet and peaceful days are the perfect antidote to the hectic pace of 'real life'. A time for sitting beside a still lake or rushing river; lounging by the Coop with a stack of books at your side; walking in the woods, focused on nothing more than what is under your feet (like the moose tracks I saw this week!).

Spring is the time for woodland wildflowers. Delicate little flowers like Spring Beauty with it's candy stripes (pictured left), soft violets, red and painted trilliums, and yellow trout lilies. They all put on a show now while the sun can still reach them low on the forest floor. Once the lush summer foliage closes in, they don't stand a chance.

Other gifts of spring grow right in our back yard and quickly make their way to my kitchen. Rhubarb and asparagus are classic springtime ingredients, and best of all, they don't need any help from me to grow. Many people shy away from the sharp tang of rhubarb, but it makes muffins and coffee cakes wonderfully moist while adding a bright note perfect for a spring morning.

Asparagus, though, is what I most look forward to. Even as a kid, I loved this odd vegetable. I remember tagging along beside my Grandma over to the asparagus patch that grew in the grass next to the garden. Paring knife in hand, she'd cut the ready stalks that would be served up with dinner within an hour of picking.

There's nothing like freshly harvested asparagus. I add it to omelets and fritattas; toss it with pasta and pesto; roast it with olive oil and garlic until it takes on delicious caramel spots. The other night for dinner, Jim and I ate roasted asparagus spears topped with soft poached eggs and shaved parmesan. Simple can be sooo delicious. Paired with a glass of crisp white wine and followed up with a slice of rhubarb coffee cake, it's a meal fit for ringing in a new year.

Roasted Asparagus with Poached Eggs
Serves two.

1 lb asparagus
1 small clove garlic

1/4 tsp coarse kosher salt
1 Tbsp olive oil

fresh ground pepper
splash of white vinegar
2 - 4 eggs (1 or 2 per person)
shaved parmesan and lemon wedges for serving (optional)

Preheat oven to 425 F. Rinse the asparagus thoroughly; snap off and discard the woody ends. Arrange the spears in a single layer on a rimmed baking sheet. Mash together the garlic and salt to form a paste. Combine the garlic paste with the olive oil and a few grinds of pepper. Drizzle over the asparagus and turn to coat. Roast asparagus until just tender and starting to brown in places, 15-25 minutes, depending on the thickness of the spears. Can be served hot or at room temperature.

While asparagus is roasting, fill a large, wide pot or skillet with a splash of vinegar and 3" of water. Bring to a boil, then reduce to a gentle simmer. Have ready a slotted spoon and clean dish towel. When asparagus is just about done, poach the eggs. Crack an egg into a shallow bowl or saucer, then gently slide the egg into the simmering water. Repeat with remaining eggs. Cook eggs until whites are firm but yolks are soft, 3-5 minutes.

While eggs poach, divide the asparagus between two plates. Use a slotted spoon to remove the eggs, resting the spoon on a clean dish towel to absorb the excess water. Place 1 or 2 poached eggs on top of each plate of asparagus. Top with fresh ground pepper, shaved parmesan and a squeeze of lemon if desired. Enjoy!

Quote for the day: Now I see the secret of the making of the best persons. It is to grow in the open air and to eat and sleep with the earth. - Walt Whitman