End of Season Blues

October is heaving her last sigh and it signals the end of our busiest seasons. In the heady days of summer and the colourful days of autumn foliage, a steady stream of visitors come to Muskoka, Algonquin Park, the Almaguin Highlands, and right here to Fern Glen Inn. And though you might think the pace wears us down or uses us up, quite the opposite is true.


While our guests are recharging their own batteries and filling up their own buckets of adventure, we somehow thrive on their energy, buoyed by their excitement. The pace is slowing now, as it inevitably does for the month of November, and I know I'll get a bit of the end of season blues. What can I say, I miss our guests already!


It's not like we don't have things to do. At this time of year, Jim and I fill our days with all sorts of things that need doing. Bringing in firewood to see us (and our many winter guests) through the snowy season is nearly a full-time job in itself. Many local residents start the process in September and are well finished the task by now. There are also maintenance jobs to take care of, repairs to make, equipment and outdoor furniture to put away until spring. Jim has his design clients to take care of and I teach a course in self employment for one of the local service agencies. 


So our pace isn't much slower, but it is different. And it doesn't generally include the whirlwind of people from around the province and around the world passing through our doors. This year we had people from England, Scotland, France, Germany, Spain, Italy, Netherlands, Denmark, Zimbabwe, China, Australia, New Zealand, Argentina, Mexico, the United States, and of course Canada. I know I'm missing some countries but I think I've covered the continents!


We've welcomed newlyweds, and "oldlyweds", all sorts of couples, some family groups, solo travelers, life-long friends, and happy pooches. Everyone is different, yet we're all the same. Everyone has a story -- an interesting one! -- whether they realize it or not. And it's so amazing for us to enter into it and take up a small role in their history.


So we'll try to make use of the empty hours while we have them. And we'll happily welcome the guests who do come to share in the quiet season (it really does have its own charms). Then before we know it, it'll be mid-December; the snow will come and bring with it all sorts of people who will come to play in it. I can't hardly wait!

Cornmeal Drop Biscuits, the Souper Sidekick

Fern Glen Inn • www.ferngleninn.blogspot.com

At this time of year, with the days getting shorter and cooler, a big pot of hot and hearty soup is the superhero of supper. And what does every superhero need? Why, a sidekick, of course! That's where biscuits come in.

Like every upstanding citizen knows, a good sidekick should support the superhero, with complementing -- not competing -- strengths. It should contribute essentially to the victory, but not take all the glory. It is content to be simple and steadfast, leaving the complexities and flashiness to the superhero. A sidekick can stand on it's own in a pinch, but it really shines when working as part of a team. Does this have you thinking of Robin, Tonto and Cornmeal Drop Biscuits? It should!

Biscuits have all the characteristics of a great sidekick. They're unassuming and rather plain-looking, but hot and fresh from the oven, they're the perfect partner just about any type of soup or stew you can conjure up. And drop biscuits are super-easy and quick to whip together. Unlike flaky biscuits, they don't have to be rolled or patted out. No cutting into neat pucks or squares. Just drop the dough by spoonfuls onto a baking sheet and pop them in the oven. They'll be golden and ready to eat by the time the soup comes to a simmer.

I like the cornmeal in these biscuits for the added crunch and interesting texture. You can also dress these up for more of a staring role by adding all sorts of extras. Try stirring any of these into the bowl after you've cut in the butter but before adding the wet ingredients:

• sliced green onion
• snipped chives
• diced ham
• diced or shredded sharp cheese (cheddar, gruyere, emmental are good)
• crumbled feta or goat cheese
• chopped sundried tomatoes
• roasted red peppers or jalapenos
• hardy herbs (thyme, rosemary, sage)
• toasted walnuts
• whatever super accessories will work well with the flavours in your soup

Partner these biscuits with a stellar soup and you'll have a victory at the supper table!

Cornmeal Drop Biscuits

Makes 10-12 biscuits.

These are best served hot or warm, fresh from the oven, but can be reheated in a microwave or crumbled into a bowl of soup the next day.

• 1 1/2 cups all purpose flour
• 1 cup cornmeal
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/2 cup (4 ounces) cold butter, cut into dice
• 1 cup heavy cream, table cream or buttermilk*, plus more if needed

Preheat oven to 375°F.

In a large bowl, whisk together the dry ingredients. Cut in the butter with a pastry cutter or two knives; or rub together with your fingers.

Mixture should look like coarse meal with some pea-sized pieces of butter. Add any extras (herbs, cheese, etc).

Make a well in the centre and pour in one cup of cream (or buttermilk, if using). Stir with a spoon until just combined and no dry flour remains. Add more cream, 1 tablespoon at a time, if needed to fully moisten the dough.

Drop by large spoonfuls onto ungreased baking sheet. Bake until golden brown and cooked through, about 20 minutes. Serve within half an hour.

* For the richest, most tender biscuits, use heavy cream and don't think about the fat content -- let a hearty, tomato-based bean-and-vegetable soup be the virtuous partner in this duo! 

But if you can't do that with a clear conscious, use a lighter cream (table cream or half'n'half).

Buttermilk is an excellent low-fat alternative. The biscuits won't be quite as tender but they'll have great flavour.

The Turning of the Tamaracks

Visitors make a mad rush to Algonquin Park and the surrounding area every autumn in order to admire the scarlet hues of the hardwood forest. 


There are a number of Fall Foliage Reports tracking the progress of the maple trees—the amount of colour change and the amount of leaf fall—culminating in the status of Peak Colour. And once the peak has past, the park and its neighbouring towns quickly empty out with the collective understanding that it's all over for another year.


What visitors don't realize is there's a second act. One that I call The Golden Encore. I've written about it before and I'm compelled to write about it again because, year after year, it delights me still.

During this encore performance it's the tamarack trees who move into the spotlight instead of playing backup. By now the maples have lost their leaves, especially in the high canopy of the forest and the crests of hills. This allows the sun to reach the leaves in the understory, turning the maple seedlings yellow and peach. The birch trees are sporting bright yellow leaves and their clusters stand out among the bare deciduous branches around them. And dotting the hills, skirting lakes and bogs, the tamaracks are a brilliant gold.

An oddity in the tree world, tamaracks are the only coniferous tree (native to this part of the world, anyway) to turn colour and lose their needles in the fall. They can reach magnificent heights and are impossible to miss at this time of year. I love that they wait until the flashy reds of the maples are finished before they begin their show, so that we can best appreciate the vivacity of their colour against a more muted backdrop.

So while others are bemoaning the end of "leaf season" I am loving my walks in the woods, admiring the colourful carpet of fallen leaves underfoot and the swish of my feet shuffling through them. I'm driving the back country roads to town, where the trees press right up to the shoulder and I can see into the yellow interior of the understory. I'm walking up to the little lake and admiring anew the tamaracks that stake their hold along marshy shores. It's the denouement of leaf season, the turning of the tamaracks, the golden encore. And I love it.

And the winner is...

Fern Glen Inn • www.ferngleninn.blogspot.com

Our Summer Holiday Photo Contest has come to a close and the results are in! We had many entries that beautifully depicted the activities and sights our guests can enjoy during a summer holiday based at Fern Glen Inn.

For this contest, we had three prizes to be won—each a free night at the inn. Two prize winners were by random draw and one prize winner chosen by a panel of judges.

All photos were entered in a random draw to win one of the prizes. Every "Like" a photo received gave it an extra chance to win. Laura Jimenez's photo "Guardian Kitten" was the lucky winner for this draw. The picture shows a decorative "kitty" watching over the red and yellow inn against a backdrop of blue sky and green treetops. Congratulations Laura!

Everyone who "Liked" any of the photos was entered in another random draw to win one of the prizes. Erin D'Arcy was the lucky winner of this draw. She liked Stella Barnett-Walsh's picture of "Hartly enjoying the canoe ride with Dave". We look forward to meeting Erin when she claims her free night at the inn!

The Best Photo prize was determined by a panel of three judges: one from the Explorers' Edge regional tourism organization, one a photographer and cottage-county enthusiast, and another a visual artist with a love for the region.

All three panelists shared one common short-listed photo, and that was Diane Brough's "Pete, the friendly seagull". Diane and her family spent three nights here at Fern Glen Inn this summer. On a day trip over to Parry Sound, they took an afternoon cruise on the Island Queen, touring through the 30,000 islands on Georgian Bay. How considerate of "Pete" to pose so nicely for Diane!

Collectively, the panelists shortlisted 11 photos from the entries, and even that was very tough to do. Many of the entries beautifully captured the essence of a summer holiday within the broad area we love to play and relax in. Just two of the entries which deserve honourary mention are Pedro Goldman's lovely water lily "Summer Offering" and Mark Grieve's stunning sky over "Oxtongue Lake". 

We'd like to thank all the photographers who entered the contest -- and we're doing just that by offering each of them a $20 discount off their next two-night stay* at Fern Glen Inn!

Visit the contest photo album to see all the entries. And save your photos for our next contest!

* Valid on stays of two nights or more before March 31, 2012. One discount per photographer. One discount per reservation, not to be combined with other discounts, specials, or offers.

Wild About Mushrooms

Fern Glen Inn • www.ferngleninn.blogspot.com

Do you know your wild mushrooms? If you do, then this is the month for you. Our woods are liberally dotted with a wide array of mushrooms and, if you know what you're looking for, you can pick basketfuls to take home to eat or preserve. 


Over the years we've had mushroom-savvy guests come to forage for fungi. They show us their haul, explaining which varieties can be eaten raw, which must be cooked, which ones need to have their caps peeled, which ones have the best flavour (the "king of mushrooms"!).


Two of our regular guests, Pavel and Elena, are experienced and knowledgeable about wild mushrooms in Ontario. They've been coming to the inn for six years, often timing their visits for late summer or early fall when mushrooms are plentiful. Every year they return—alive and well—we are more and more convinced they know what they're talking about!

Elena says about 50% of the mushrooms in our woods are edible. That means 50% are not. I don't like those odds, so I don't even attempt to pick mushrooms. Plus there's the fact that I don't actually like eating mushrooms so I'm not willing to risk my health for them. Now if we were foraging for wild chocolate, I might take my chances...


Some wild mushrooms are edible, some are toxic. Mistaking the two can cause serious illness (such as permanent kidney damage) or even death. So if you don't absolutely know your mushrooms, don't even attempt to pick for consumption. 


Instead, you can simply admire their whimsical shapes and colours and their incredible tenacity to live and thrive in the dark damp corners of the forest.

Autumn Events in Muskoka and Almaguin

Autumn is such a beautiful time of year in Muskoka and the Almaguin Highlands that you could fill your days by simply gawking at the blaze of fall colours. But when you want something a little more structured to do, you'll find plenty of options...


: :   : :   : :


Parry Sound Airport Drive-in and Fly-in Day
Come on out to the Parry Sound Municipal airport for a day of aircraft and antique cars. There will be two Triplane Fokkers from the Great War Flying Museum, a Tiger Moth, helicopter rides, scenic air tours, antique and classic cars, barbeque, art show and sale, and entertainment by the Northern Lights steel orchestra. Visit Parry Sound Airport for details.
Parry Sound
Sept 10, 10am - 4pm 


Ironman 70.3 Muskoka
Athletes descend on Huntsville to swim, cycle and run their way through a beautiful, grueling course. Don't feel up to the challenge yourself? Come out and cheer them on! Visit Ironman 70.3 Muskoka for details.
Huntsville
Sept 11 


Shades of Autumn Car Show
The 9th annual car show features antique, classic and custom cars, with over 300 auto exhibits all along the main drag in Huntsville's downtown.
Huntsville
Sept 17 


Ancient Wilderness Survival Skills Workshop
Part of the Experience Algonquin workshop series, this full-day course will teach you the fundamentals of forest survival, including sourcing the necessities of shelter, water, food and fire. Visit Algonquin Park for details.
Algonquin Park
Sept 18, 10am - 5pm 


Photography Workshop: Discover Your Creativity
Part of the Experience Algonquin workshop series. In this full-day course, you will learn to capture the beauty of Algonquin Park using the artistic techniques and creative modes of your camera. Includes indoor instructional session as well as outdoor field experience. Visit Algonquin Park for details.
Algonquin Park
Sept 19, 9am - 3:30pm 

Film North
The second annual Huntsville International Film Festival showcases emerging Canadian and international filmmakers and focuses on the environmental theme of One Word, One World. Screenings at the Algonquin Theatre, dinners and receptions in Huntsville and the area. Visit Film North for program details.
Huntsville
Sept 22 - 24 


Muskoka Autumn Studio Tour
In it's 33rd year, the tour showcases diversely talented local artists and artisans. Visitors are invited to witness the creative process through displays and demonstrations. Visit Muskoka Autumn Studio Tour for a map and brochure of this year's participating studios.
Muskoka
Sept 24 - 25 


Photography Workshop: In Vivid Colour
In this module of the Experience Algonquin workshop series, a Park Naturalist will lead the group on a guided walk to a scenic lookout, stopping along the way to explain the science behind the beautiful fall colours and to take photos with an emphasis on wide angle lens shots. Visit Algonquin Park for details.
Algonquin Park
Sept 29, 9am - 3:30pm 


Photography Workshop: Autumn Landscape
The Experience Algonquin workshop series continues with a close look on applying your camera features and settings to make creative scenery pictures. Discover tips on composition, focus modes, light metering and more. Be prepared to make the most of any chance wildlife encounters. Visit Algonquin Park for details.
Algonquin Park
Sept 30, 9am - 3:30pm 


North Words Literary Festival
A great weekend for readers, writers and lovers of the printed word. A stellar list of Canadian authors—Margaret Atwood, Terry Fallis, Vincent Lam, Tish Cohen and more—come to Huntsville to discuss and share their craft. Visit North Words for details on authors, events and writers workshops.
Huntsville
Sept 30 - Oct 2 


Carve your own Canoe Paddle Workshop
Part of the Experience Algonquin workshop series, in this half-day course you will craft your own wooden canoe paddle using a variety of simple hand tools and a kiln-dried tulipwood blank. No previous woodworking experience required. Visit Algonquin Park for details.
Algonquin Park
Oct 2, 10am - 3pm 


Radical Reels Film Festival
Algonquin Outfitters brings us another high-adrenalin screening of short, action-packed films about climbing, paddling, mountain biking, BASE jumping, skiing and more. Tickets available online from the Algonquin Theatre.
Huntsville
Oct 7, 7pm

Thanksgiving Long Weekend

Take in the fall colours, hike the hardwood trails and enjoy a leisurely long weekend filled with fresh air and good food.

Oct 7 - 9 


Art of Fire Making Workshop: Adventures in Friction Fire
In this module of the Experience Algonquin workshop series, you'll learn about all-weather fire-making with all-natural tinders, plus several friction fire making techniques including the bow drill and hand drill. A must for anyone who's ever watched shows like "Survivor Man" with awe and envy. Visit Algonquin Park for details.
Algonquin Park
Oct 8, 10am - 5pm 


Stuart McLean and the Vinyl Cafe Live
One of Canada's best-loved storytellers returns to the Algonquin Theatre for two nights for a live show of The Vinyl Cafe. Tickets available online from the Algonquin Theatre.
Huntsville
Oct 25 & 26 

Pork Chops with Peach Salsa

Yay! It's peach season! Of course peaches have been in the grocery store bins for a couple of months already, but those early imports are a poor excuse for peaches. Nothing quite compares to the pure, sweet taste of a tree-ripened peach grown and picked close to home. And they're ready now!


So at this time of year, I use peaches in all sorts of meals, in all sorts of preparations: warm peach compote on waffles; grilled peaches with honey and ice cream for dessert; peach and blackberry crisp; chilled peach and yogurt smoothies; or simply washed and eaten straight out of hand. 


This morning I filled small rounds of pastry dough with a smear of cream cheese and a dollop of my sister's homemade spiced peach jam. I folded them into half-moons, crimped the edges shut and baked up tasty little handpies to serve as the baked good with breakfast. So good and--if you have the dough on hand--so easy. 


But as sweet as peaches are, they don't need to be restricted to sweet dishes. They are right at home at the dinner table, too, and are the perfect foil for pork, chicken or fish.


For a quick, simple meal for me and Jim, I tossed together a fresh peach salsa and a peach-and-lemon marinade for some pork chops. The salsa came together in a flash with just a few ingredients I typically have in my fridge at this time of year. The pork chops didn't need a long soak in the marinade. They came from local naturally-raised pork from Ivanita Farm and Meats and we really can taste the difference compared to factory-farmed meats.


If you can get naturally-raised chops for this recipe, do use them. If you don't have spiced jam, just use regular. My sister makes many wonderful things, not the least of which is her spiced peach jam. I'll see if she'll share the recipe with us and get back to you!

Peach Salsa

• 3 ripe, juicy peaches, peeled and diced (about 2 cups)
• 1/4 of a large red onion, peeled and finely diced (about 1/2 cup)
• 1/2 of a red sweet bell pepper, diced
• juice from 1/2 of a small lemon
• generous pinch of coarse kosher salt
• few grinds of black pepper
• two generous pinches of brown sugar
• wee pinch of hot red pepper flakes (or more if you like it spicy)
• small handful of chopped fresh basil

Stir all ingredients together in a glass or ceramic bowl. Let sit at room temperature for half an hour or cover and refrigerate for up to two days.

Marinade and Pork Chops

• 1 heaping tablespoon spiced peach jam
• 2 tablespoons of juices from the salsa
• 2 tablespoons olive oil
• juice from 1/2 of a small lemon
• 4 pork chops, about 1 inch thick, bone-in or boneless
• coarse kosher salt and fresh ground black pepper

In a shallow baking dish or zip-top plastic bag large enough to hold the chops, mix together jam, salsa juices, olive oil and lemon juice. Sprinkle both sides of pork chops with salt and pepper and add to the marinade. Soak for 20 minutes at room temperature or up to 4 hours refrigerated.


Heat a grill or griddle to medium-high. Coat with oil. Add pork chops and cook, turning once, until just cooked through and a meat thermometer reads 70°C/158°F, about 5 to 6 minutes per side.


Top pork chops with peach salsa and serve immediately. Grilled or roasted sweet potato wedges make an excellent side dish. 


Enjoy!