Cream of Asparagus Soup Recipe

Begin With Fresh Asparagus…

Our Winter Asparagus… somehow pushed its way through the twenty-inches of snow that we received last week!  Certainly, this winter was warmer than most—you may see bulbs emerge sooner than they should—somehow, they have an uncanny ability to push their way up through frozen soil. But, asparagus, this early in the season, on April 1^st, seems implausible!?!?

Sautéing Fresh Asparagus with Shallots…

Cream of Asparagus Soup Recipe

Ingredients

• 2 Bunches of asparagus
• 4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
• 2 small shallots, sliced
• 3 cups homemade chicken bone broth.
• Salt and freshly ground pepper, to taste
• 1/3 cup heavy cream

Directions

Snap off the tough stem ends from the asparagus spears. Chop the asparagus into ½ inch pieces.

In a heavy soup pot over medium heat, melt the 4 Tbs. (½ stick) butter. Add the shallots and sauté, stirring occasionally until tender and translucent, 3 to 4 minutes. Add the chopped asparagus and the 3 cups bone broth. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20 minutes.

Using an immersion blender, puree the soup until smooth, about 2 minutes. Stir in the cream. Season with salt and pepper. Set the pan over low heat and reheat the soup to serving temperature.

Ladle the soup into warmed bowls, garnish with dollop of crème fraîche or Gruyère. Serves 4.

See More Pond Mountain Inn Recipes Here

­­­­­­­­­­­­________________

 

 

 

Hubbardton, Vergennes and Middlebury…

Another beautiful early spring day in Vermont—temperatures in the low 50s, blue skies, and sunshine with invigoratingly clean air. Nothing particularly well-planned, but we always stumble upon something fun and interesting along the way… and we did again today!

We began our day by splitting a turkey club at The Cluckin’ Cafe, just over the mountain…

Our first stop was the Hubbardton Battlefield—the drive on Monument Hill Road was spectacular, and well worth visiting!

The Orzell Family Sugar House was on the list of open sugar houses… they have 7,500 trees tapped! We purchased a ½ gallon of Grade B…

A desolate cabin in the woods… and, a great photo!

We stopped by Hired Hand Brewing Company in Vergennes—Kay recognized Jeremy Holm sitting next to us. He was in “House of Cards”, “Law & Order” and far too many things to list. A great guy, and his wife owns Daily Chocolate—literally, just around the corner!

Daily Chocolate is phonemical… Daily Chocolate chooses the finest ingredients for their recipes, and is committed to the wellbeing of our planet. Ask for Dawn, she’s Jeremy’s wife!

Another “stumble-upon-moment”… We have the entire list of Vermont’s historic roadside markers…

Now in Middlebury… The Pulp Mill Covered Bridge, also called The Paper Mill Covered Bridge, is a wooden covered bridge that crosses Otter Creek.

Behind Middlebury’s Main Street… the falls may be the most photographed spot in Middlebury!

The entrance to American Flatbread… in one of the mill buildings of the Marble Works…

American Flatbread Pizza—all-natural pizza baked in a primitive wood-fired earthen oven. Large pizza, two glasses of wine, under $45.00! Ask for Alia—she graduated from Middlebury College and spent ten years in the Foreign Service—fascinating! Make sure to ask for her!

The perfect day… We traveled 125 miles today—Hubbardton, Vergennes, Middlebury, and all points in-between. Always fun at Pond Mountain Inn!

Our guests are always looking for new opportunities to explore Vermont and beyond. Our unique itineraries take all the guesswork out of planning each day that offer extraordinary experiences.

See All Our Day Trip Itineraries

Baseball Season’s Opening Day Begins Today…

All 30 clubs are scheduled to play on the official Opening Day… however, the 2024 MLB season really bagan last week in Seoul, South Korea—a two-game series between Los Angeles and San Diego, marking the first MLB games ever in the country.

Let us introduce Graig Kreindler—The Painter of The American Pastime. Graig’s award-winning work has appeared in museums across the United States and has been featured in The New York Times, The Wall Street Journal, Sporting News, Fox News and National Review, just to name a few. The painting above is Wrigley Field on October 10, 1945—the last time Wrigley Field hosted a World Series game. The Chicago Cubs lost 9-3 to the Detroit Tigers in Game 7.

“No other sport embodies the relationship between generations and the sense of community like baseball.”

Graig Kreindler

See More in Our March / April Newsletter!

 

 

Ice Fishing on Lake St. Catherine

Want to spend time catching fish through the ice—let us know next year!

Ice shanty towns spring up all over Vermont… we love seeing these temporary hard-water communities!

That’s Kay a few years ago after reeling in a nice Brown Trout!

Carrie & Kay enjoying all the comforts of life on the ice…

The ice fishing season is most likely over, but the stories continue… This adorable ice shanty stands all by itself in the northern section of the lake with dense conifers providing a stunning backdrop—one of our favorite winter photos, and there’s more!

These ice shanties are often hilarious—not so much the inherent danger of depositing a structure atop a frozen lake, but the creativity of fashioning a temporary shelter with the amenities of home. Our friends, Carrie and Kevin, introduced us to ice fishing a few years ago have created “ice fishing towns” where friends bring their shelters out on the ice and congregate with fellow anglers— beer in one hand and venison in the other while waiting for fish to bite.

Look at the photo again; see all those things sticking out of the ice? Those are tip-ups. Through a drilled hole, an ice fishing tip-up holds your baited hook at the desired depth waiting for a fish to bite. Once a fish has snagged the bait, the tip-up pops a signal flag and alert the angler. There’s nothing more exciting than reeling in a big brown trout, and later having it for dinner!

Vermont state law requires that ice fishing shanties be removed from the ice before the ice weakens. The shanty must be removed before the ice becomes unsafe or loses its ability to support the shanty or before the last Sunday in March, whichever comes first. The fine for leaving your ice fishing shanty on the ice can be $1,000.

Lake St. Catherine is only minutes from Pond Mountain Inn

 

 

 

MASS MoCA • North Adams, Massachusetts

One of our favorite museums to visit… The Massachusetts Museum of Contemporary Art is one of the world’s liveliest centers for making and enjoying today’s most evocative art. With vast galleries and a stunning collection of indoor and outdoor performing arts venues that embrace all forms of art: music, sculpture, dance, film, painting, photography, theater, and new, boundary-crossing works of art that defy easy classification.

They also have affordably priced cafés, a full-service restaurant, and an innovative microbrewery that spotlights locally malted grains and hops grown in the Berkshire valley. Another wonderful indoor winter activity! (Less than 90 minutes from Pond Mountain Inn)

Here’s What The Museum Says About This Exhibition…

Artist kelli rae adams will be on-site many weekends throughout the exhibition run, check below for the schedule.

Student loan debt in the US today totals over 1.7 trillion dollars and is collectively borne by more than 44 million Americans, including artist kelli rae adams. With her installation Forever in Your Debt, adams converts this abstract burden into a tangible volume. She has crafted hundreds of wheel-thrown vessels, sized to collectively hold the average individual student debt —$37,000—in the form of coins. Each unique bowl holds approximately a pint of mixed change, worth about $40; this is also the value she assigns to the labor embodied in each vessel.

See Our Southern Vermont & The Berkshires Day Trip Itinerary

Experiencing the country drive from Pond Mountain Inn on Routes 30, 7 &7A to southern Vermont and the Berkshires may be one of the prettiest drives in the northeast…

 

 

President Chester Arthur Birthplace

President Chester Arthur Birthplace • Fairfield, Vermont

Summer Destination & Beautiful Spring Photo…

Arthur served as the 21^st president of the United States from 1881 to 1885 following the death of James Garfield. Evaluations by modern historians generally rank Arthur as a mediocre president, and has also been described a one of the least memorable presidents. However, journalist, Alexander McClure, wrote, “No man ever entered the Presidency so profoundly and widely distrusted as Chester Alan Arthur, and no one ever retired … more generally respected, alike by political friend and foe.” Mark Twain wrote, “It would be hard indeed to better President Arthur’s administration.”

The abbreviated content above is from Wikipedia, which, as you know, is not considered a reliable source for academic citation.

Read Our Pond Mountain Inn Newsletters 

Our primary focus is to provide interesting photographs and insights into our area of Vermont.

New Jersey Breakfast Sandwich

Taylor Pork Roll, Egg and Cheese Sandwich & Tiffany Blue Ribbon Bone China Mug—The Perfect Juxtaposition.

Deluxe New Jersey Breakfast Sandwich with Blueberries, Avocado and Easter Peeps!

Nourishment Before Responding to a 20″ Early Spring Snowfall…

It’s not only a Jersey thing—it also includes Philadelphia, and some of the tri-state area (New York, New Jersey with a hint of Connecticut). This hand-held breakfast delicacy from South Jersey gained popularity as a utilitarian to-go meal for factory workers in 19^th century London, and became increasingly popular after the Civil War. Moreover, James Beard further theorized that “it was invented by Chinese railroad workers and loggers who were longing for egg foo young, though other historians think the added ingredients helped mask the taste of less-than-fresh eggs carried by pioneers traveling west.” Don’t worry, our eggs are only hours or a few days from their nests! The breakfast sandwich really took-off in the 1950s and 60s when a faster-paced society began to emerge. Today, you can find the breakfast sandwich in every deli and fast food joint. Don’t stray from tradition—Fried Egg, Taylor Pork Roll*, Melted-American Cheese on a lightly butter-toasted Kaiser roll— sometimes, we offer a Vermont English Muffin.

Introduced by New Jersey Assemblyman, Tim Eustace, District 38, in 2016, “Designates Taylor Ham, egg, and cheese as New Jersey State Sandwich. An Act designating the Taylor Ham, egg, and cheese sandwich as the New Jersey State Sandwich and supplementing chapter 9A of Title 52 of the Revised Statutes.” Over time, Taylor Ham, especially the Taylor Ham, egg, and cheese sandwich, has become synonymous with New Jersey, and an important part of the State’s history and popular culture.

*Taylor Pork Roll is the main flavor ingredient in our New Jersey Breakfast Sandwich. John Taylor’s Original Pork Roll is what most New Jerseyans and Philadelphians ask for by name.  Made since 1856, it’s a main staple of diners, kitchens, holiday tables, and boardwalks of the Garden State—and it’s absolutely delicious!

See Our Complete Breakfast Menu

See More Pond Mountain Inn Recipes Here

Brasserie Benelux • Saratoga Springs, New York

Pre-Dinner Cocktails at the Bar… And, That’s Tatiana (Top Right), Preparing Our Table!

From the New York State Farm Bounty Menu Section—The Benelux House Salad…

Another Sophisticated European Signature Entrée…

Brasserie Benelux Dinner for Nine…We All Look Pretty Good!

Viennese Apple Strudel—There is no better, perhaps somewhere Austria…

Brasserie Benelux, is conveniently located on Broadway in the heart of historic downtown Saratoga. Chef Armand Vanderstigchel, has a unique menu—blending traditional European-influenced cuisine with a contemporary flair brings perfection to each dish. Chef Armand’s precise and elegant selections promise a truly remarkable dining experience.  Every dish served has been well thought out—a sophisticated European signature with subtle local twists, but certainly his flavor composition spans the globe.

On this night, there were nine of us—we had over twenty different dishes—from sharable plates to soups, entrées and premium sides, we had it all, and it was all exquisite! Our recommendation is to start with the French Onion Soup Gratinée, then ask the chef why this is the best you’ve ever had. And, from the New York State Farm Bounty section, the Benelux House Salad was fresh and crisp, the best “house salad” I’ve ever had—ask for the buttermilk blue cheese dressing—unbelievable. I almost forgot to mention the Belgian Mussel Pot—no need to travel to Belgium for these mussels! Rounding out the evening; the Viennese Veal Wiener Schnitzel, Pappardelle Wild Mushroom, and Leek Confit Crusted Faroe Salmon were clearly standouts, but each entrée deserves thoughtful consideration.

Save room for dessert, wife, Tatiana prepared an extraordinary traditional Viennese Apple Strudel—we were all awestruck after the first bite. There is no better, perhaps somewhere Austria. You can also expect a cozy atmosphere, well-appointed interior, a nicely accented wine list and attentive, friendly service with the chef making regular appearances throughout the evening—make sure to ask for Jackie, she and Tatiana made our evening not just special, but extraordinary.

This future Michelin-star restaurant could easily be found in Paris, London or Barcelona—thankfully, Brasserie Benelux is here in Saratoga.

See Our Pond Mountain Inn Saratoga Springs, New York Day Trip Itinerary: 

https://www.pondmountaininn.com/vermont-day-trip-saratoga-springs

 

Stone Ground Marsh Hen Mill Heirloom White Grits

Our southern guests asked if we could make grits. Not until a gourmet chef with a twenty-five person Baptist contingent from Mississippi showed us the way. Now, we occasionally serve this southern staple, and it may be the best grits that you’ll ever have—promise. Walt, from Florida says it’s the best grits he’s ever had! Now, our grits are even better! Our South Carolina guests, Nikki and Carl, sent us their favorite—Marsh Hen Mill White Grits, straight from Edisto Island—milled the old-fashioned way from a third-generation miller. The fresh corn taste of stone-ground grits is indescribable! And, grits are the official food of South Carolina!

Marsh Hen Mill White Grits are the kind preferred by purists, produced the old-fashioned way by grinding with a water-turned stone. They have a course texture that retain a more natural and richer flavor, and take about 45 minutes to cook. Traditional recipes are ubiquitous—and, they’re all great—with enough butter, salt & pepper, sharp cheddar cheese, heavy cream, and milk, you can’t go wrong. And, I recently read that there only two kinds of grits—good and bad. However, let’s consider a third, “great.” Our grits have now reached the “pinnacle of greatness!”

Our Grits are so delicious, you can taste the corn flavor—the savory, creamy-rich texture will have you asking for more… and, that’s our bacon that we sustainably raise on our neighbor’s property.

Grits—still simmering in the pot…

We carefully select our suppliers at Pond Mountain Inn to ensure that we get the best possible ingredients…

The Origin of Grits

The dish came from Indigenous people, specifically, from the Native American Muskogee people that dates back to the 16th century, perhaps earlier. Made from Indian corn similar to hominy or maize, the Muskogee would grind the corn in a stone mill, giving it a course texture. The local Native Americans shared this dish with the colonists and early settlers that ultimately became a breakfast staple of the American south. In recent years, this dish has journeyed from traditionally southern kitchens to chefs preparing grits at leading fine-dining restaurants.

See Our Complete Breakfast Menu

See More Pond Mountain Inn Recipes Here

 

Salt—Be Careful What You’re Consuming!

Table salt contains a shocking number of microplastics. Microplastics are found in 90 percent of table salt, said National Geographic’s Laura Parker. She went on to say that “salt produced on Madura Island; Indonesia found that salt made in this region contains some of the highest microplastics sampled.” New studies find microplastics in salt from the United States, Europe and China are adding to the mountain of evidence that plastic pollution is pervasive in our environment. Furthermore, Himalayan salt is often touted for its health benefits, however, it is important to be aware of the potential presence of toxic heavy metals says another recent Australian study. This is especially disturbing here at Pond Mountain Inn where we recently changed over to Himalayan salt believing it was better for us and our guests—perhaps there’s no concern, however we cannot confirm that “our Himalayan salt” came from a reputable source, which is why we disposed of all our Himalayan salt.

The Good News is… Today, we now only use Redmond Real Salt®. From their mine to our table—harvested in Utah from a deep ancient Jurassic Era seabed just the way nature intended. It’s safe from modern pollutants, unprocessed, unrefined, nothing extracted, additive-free, with over 60+ natural occurring trace minerals that gives it a subtly sweet flavor all its own—and, its healthier too! Moreover, Redmond Real Salt is certified organic by the Organic Materials Review Institute (OMRI), and is accompanied by elemental mineral analysis and Kosher certification.

We carefully select our suppliers at Pond Mountain Inn to ensure that we get the best possible ingredients—right down to the salt and pepper we consume… Here’s their link: Redmond Real Salt®.