Here it is the beginning of October at Abbott’s Glen clothing optional resort. Like most of us, we are asking where the summer went, perhaps feeling like we didn’t get in all the things we wanted to. On my list were a few more visits to our local organic farmers’ market on Saturdays, longer walks with our dog Tito, and more time to swim at Harriman Reservoir (more commonly known as The Ledges). What we did a lot of was entertain our Inn guests with glorious dinners and breakfasts served outside on the patio. Just in this past month we have celebrated the foods of Greece, Tuscany, and Mexico. We have BBq’d up lots of ribs and chicken as we danced and sang to live blues with our house band, The Reprobates. Leisurely Sunday breakfasts enjoyed al fresco included lots of farm fresh eggs, which we made into deviled eggs and fritattas with fresh herbs from the garden and platters of fresh summer fruits.

What a joy to be able to go our right out my kitchen door to pluck sweet basil, fronds of tarragon, and mint, which always invades everywhere, every year. Colorful nasturtium blossoms adorned many of our summer platters of food.

The garden had it’s challenges with cooler than normal temperatures, but we had many meals of green and wax beans, Swiss chard, and kale. Our tomatoes are just starting to produce and each day I harvest a pint or two of cherry tomatoes. This year we grew the sweet orange variety as well as a purple variety. Teamed up with fresh basil, thinly sliced red onion, and drizzled with a blood orange olive oil, salt, and pepper was all it needed.

Our fruit trees are fuller than we have ever seen. The plum tree branches are so laden with fruit they are almost laying on the grass. Our apple and pear trees are full of sweet smelling treats that will make their way into apple sauce, apple desserts, chutneys, and breads.

And how could I forget the zucchini?? Maybe I was trying to, as we ate it in every way possible! Our favorite recipe had to be a filo pastry filled with sauteed zucchini, eggs, feta, and fresh dill. Layered with filo and baked until golden, it was a perfect partner to the shish kebabs served for our “It’s Greek to Me” dinner.

Our guests started their evening with a mezze table, including items such as stuffed grape leaves, roasted eggplant dip, mini spanakopita, and mixed marinated olives.

Summer desserts included many ice cream treats, berry cobblers, and a frozen Margarita mousse we served for our “Taste of Mexico” dinner.

 

 

 

 

 

One of the most memorable evenings this Abbott’s Glen summer was the 12th Anniversary dinner celebrating our 12 years in hospitality. We always rent a tent and entertain about 25 couples. The menu included a cocktail hour pond side, where we treated guests to watermelon mojitos and a variety of little bites from sushi to roasted mission figs drizzled with a balsamic reduction.

Dinner included grilled shrimp served with a fresh peach salsa and cold roasted tenderloin with a chimichurri sauce.

 

 

 

 

 

 

 

I was fortunate enough to steal away to Santa Fe for a week to visit a dear cousin who is a major foodie and a fabulous cook. I enjoyed a variety of cuisines from tapas in downtown Santa Fe to fabulous elk burgers cooked on a wood fire at my cousin’s ranch.

Hoping your summer was full of family fun, fabulous foods, and travel experiences that made your summer memorable!