We’ve said it before and we’ll say it again: there is always something to see and do in the Hudson Valley! September begins an especially exciting season in the area. The sunlight is golden but the heat of summer is gone, making it the perfect time to enjoy beautiful walks, apple picking, wine festivals, and much more. Come visit us in September, and we’ll show you exactly how to have a perfect day…
A PERFECT DAY AROUND MILLBROOK: LEAF-PEEPING, ART, AND DINNER UNDER THE STARS
Amenia is a charming village just 15 minutes away, and during September, there is a wonderful scenic drive from Millbrook to Amenia on Route 44 that gives you great foliage and magnificent views of 3 different states, offering a dazzling array of color as September progresses into October.
For art lovers, stop in neighboring Wassaic after the 10 mile drive; grab a snack at Vitsky’s Bakery, whose cardamom buns have reached almost a cult status, and are definitely a treat not to be missed!
The next stop is The Wassaic Project, a non-profit art center with a huge summer-long exhibition featuring 30 artists spread on 7 floors of exhibition space. It runs every Saturday and Sunday from 12-5 PM through September 14th. Then end the day with an early movie and dinner at Amenia’s retro-chic Four Brother’s Drive-In, where you can watch the latest films and have lobster rolls and amazing pizzas delivered to your car.
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A PEEK INN-SIDE SEPTEMBER: LOCAL CORN
In late summer, the streets of Millbrook are lined with corn fields, and by September, the fields have mostly been farmed and the fruits of the farmers’ labors are on our plates, as crates and crates of them fill the stands of our farmers markets. In the inn, we use corn every chance we get: in chilled and hot soups; in salads both raw and cooked, and even as corn ice cream!
A “fan favorite” of the staff is our raw corn and watermelon salad. The thing about raw salads: your salad is only as good as your ingredients, as you aren’t cooking or manipulating them in any way. This is why this salad is perfect for early September, when both watermelon and corn are at their sweetest.
CORN AND WATERMELON SALAD
Serves 2
Ingredients:
- 1 ears of sweet corn, cleaned, all silk removed
- 2 cups of cubed watermelon, seeds removed, preferably
- 2 limes
- 2 tbsp of mint, roughly chopped
- 1/4 cup of good virgin olive oil
- 1 cup of arugula, stems removed if long
- 1/2 cup of feta (optional)
- Salt and White pepper, to taste
Instructions:
- Cut kernels off the cob by cutting a small end off to create a flat bottom, and then running a knife along the cob in a vertical position.
- Place kernels, watermelon cubes in a mixing bowl. Zest the lime into this bowl.
- In a smaller bowl, juice the limes. Add chopped mint, and pour olive oil slowly until there is a balance of acid and fat (some limes have more juice than others, you could take the entire 1/4 cup if needed).
- Salt and pepper to taste
- Drizzle dressing over corn and watermelon, and toss well
- To plate, place arugula on two plates, and divide corn mixture evenly. Sprinkle with crumbled feta, if using.