August is like the slow golden hour of summer: as the day comes to an end…..we are sad the evening is coming…but that final hour as the late sun sets is just GLORIOUS.
August, even with its infamous heat, IS glorious: local farms are so full of bounty, it is my favorite time of year for our kitchen. Heirloom tomatoes, sweet corn, eggplants, peppers, summer squash, watermelons, blackberries, and the beginning of all the fall squashes and apples…there is so much to work with, we can’t fit it all on our menu!
The Hudson Valley hits its summer peak in August..there is so much to eat, do, and enjoy. Don’t miss it!
AUGUST ACTIVITIES IN MILLBROOK, NY
DUTCHESS COUNTY FAIR
AUGUST 19th – AUGUST 24th
What says a country summer weekend more than a county fair? The Dutchess Country Fair is one of the most famous and largest in the Northeast, and there is truly something for everyone: carnival food and games; heritage livestock you can interact with; dog shows showing their retrieving prowess; and last but not least, amazing entertainment every night.
This year, it ranges from country stars to Cheap Trick! Tickets for shows are recommended ahead of time; there are lots of entry options, check out their website for more information.
SUNFLOWER FESTIVAL AT BARTON ORCHARDS
AUGUST 29th – SEPETEMBER 1st
Join the farm staff at Barton Orchards for a celebration of sunshine and sunflowers for their 7th annual Sunflower Festival! We like to call it their fun-flower festival: they have pick-your own fields of berries; hay rides, a cider tasting area showcasing their own brewed apple ciders and ales; amazing cider donuts, live music, and 5 acres of breathtaking cut-your-own sunflowers! Great to do after you check out of the inn on Sunday on your way back home. Purchase tickets on their website.
34th ANNUAL HUDSON VALLEY HOT AIR BALLOON FESTIVAL
AUGUST 29th – AUGUST 31st
Every Labor Day weekend, our own little town of Union Vale puts own a massive hot air balloon show in the public park: five mass hot-air balloon ascensions totaling over 120 balloon flights during the weekend. Just take it all in, or come by during the day and take a ride in a hot-air balloon, or enjoy the night sky light up with illuminate balloons. Either way, you can also enjoy live entertainment, food trucks, local wine and craft beers, and beautiful items from Hudson Valley Handmade Artisans.
Tickets for entry and balloon rides MUST be purchased in advance, click here to purchase your tickets!
A PEEK INN-SIDE AUGUST: Corn Gazpacho
Our guests will pass several corn fields in August on the way to our inn, so it’s an ingredient that we use in every part of the menu. Some people are surprised when we put raw corn dishes on the menu, but in the height of corn season, when the cobs are their sweetest with their natural sugars, I think there is nothing better than raw corn. This soup was a natural extension of my favorite salad of raw corn, watermelon, lime, and mint.
The key to this gazpacho is keeping the gorgeous yellow color of the corn: so we had to take the classic ingredients and slightly amend: we peeled the cucumber to use only its white flesh; we subbed white onion instead of red; yellow pepper instead of red, and only yellow tomatoes. Yellow tomatoes have very low acid, so we amp up the acid balance with the presence of lime zest and juice.
This is great just simply served with some charred corn and fresh herbs. But I also love making a crema with puréed cilantro and lime as a green drizzle. One important note: the key to gazpacho is Sherry vinegar: substituting with another vinegar really won’t give you that classic gazpacho flavor.
INGREDIENTS:
- 6 ears of corn
- 2 large yellow heirloom tomatoes (or a pint of yellow pear tomatoes)
- 1 cucumber, peeled and cut into chunks.
- 1/4 sweet Vidalia or other sweet onion
- 1 yellow bell pepper
- 1/4 cup olive oil
- 2-4 tablespoons of sherry vinegar (can use more or less to suit your taste)
- Juice and zest of 2 limes
- Salt and pepper, to taste
- Fresh mint and cilantro leaves and flowers, for garnish
- Crème Fraiche or thick yogurt for garnish (optional)
DIRECTIONS:
- Cut the kernels off all the cobs neatly, and as close to the cob as you can. Reserve in a bowl. (We don’t like to waste anything: so we like to boil the cobs to make a rich corn broth, and freeze for later use. Just place in a pot, cover with water, and simmer for 15-20 minutes).
- In a blender, place rough chopped cucumber, yellow pepper, onion, tomatoes, olive oil, and blend until is a chunky consistency.
- Now add corn, half the vinegar, zest and juice of one lime, salt, and pepper. Lightly blend until smooth. Don’t overwork the corn. Taste. Add another lime and more vinegar to suit your taste. Acid really wakes up the raw ingredients, so we like the bite.
- Blend one more time to make it mostly smoothe, but still has a thicker consistency. Again, this can suit your taste.
- Chill to let ingredients marinate. Serve nicely chilled; topped with fresh cilantro and mint leaves and flowers and your favorite toppings: raw avocado, poached shrimp, grilled veg; a dollop of yogurt with a drizzle of pesto…the sky is the limit!