A Spring Walking Tour of Walpole, New Hampshire

All week we've had incredibly beautiful spring weather and I had the unexpected pleasure of walking through the very town I live in with my camera in hand! I was meeting up with Laura Mahoney who is photographing every single community in New Hampshire for her project called touringnh.com. In true innkeeper form I offered to give Laura a personal tour of our charming New England village and being an aspiring photographer myself I brought my camera along. Laura will be posting her photos of Walpole on her site later this month, but I thought I'd share mine in the meantime. It was such a beautiful day it was hard not to take a good photo!

For those of you who have never been to Walpole before, you're in for a treat. For those of you who have moved away for one reason or another you'll be glad to know Walpole's charm and beauty are still alive and well.

Walpole is a thriving picturesque New England village with numerous white Colonial and Greek Revival homes surrounding a large grassy common. Nestled in the southwest corner of New Hampshire in the Connecticut River Valley, the village is surrounded by fertile farmlands and hillsides supporting numerous diverse agricultural enterprises as well as magnificent views across the river into Vermont. This Monadnock Region community is home to 3,500 residents and has changed little in more than 100 years. It's charming beauty has drawn literary and visual artists for centuries and many notables still work and make their home here today. Enjoy the photo tour of our community or better yet, come stay with us and I'll tour you around myself!



After showing Laura briefly around our pasture based farm and our knock view across into Vermont we headed over to Alyson's Orchard where I knew the apricots were in bloom. Alyson's Orchard is gorgeous literally at any time of year, but what an amazing sight to behold when the trees are in blossom! And the smell of the apricot blooms... nothing short of intoxicating!

I was happy to see so many honey bees hard at work. They were so laden with pollen I was amazed they could still fly. If the frost stays away it looks like 2013 will be a productive fruit year! Alyson's grows not only a long list of apples, including many heirloom varieties, but peaches, pears, plums, nectarines, grapes, sweet cherries, sour cherries, blueberries and more.




Next we headed to visit Virginia Carter at the Walpole Mountain View Winery for more stunning views. There's not a lot going on in the vineyard this time of year, but this view is one of the best around anywhere during foliage season! Virginia makes some great wines crafted entirely from her own grapes and I highly suggest visiting for a tasting. The vineyard is open for tastings Friday evenings, Saturday and Sunday afternoons Memorial Day until Christmas. Better yet, book one of our wine packages and make a weekend out of it!

On our way into downtown Walpole we passed the Hooper Golf Course. Once a working farm, the beautiful landscape of green rolling hills and stone walls was transformed into a classic golf course in 1927 by golf course designer Wayne Stiles. The Hooper Golf Course is still recognized as one of America's top 9 hole golf courses today.

Situated in the Connecticut River Valley along the border of Vermont Walpole is blessed with rich farmland and a wide variety of agricultural enterprises. Far from a "high rise community, the town hall and the church steeple are the tallest structures to be seen. 

The following is a series of pictures I took as Laura and I walked around our quaint New England village.

View looking north up Main Street, downtown Walpole, NH. Click to see full image.

Walpole Unitarian Church at the corner of Main and Union Streets.

Continuing up Main Street with a row of magnificent homes.

 

The former Walpole Academy now home to the Walpole Historical Society Museum.

L.A. Burdick Chocolates creates some of the world's finest handmade chocolate right here in Walpole. This building houses their cafe with outdoor seating, a fine restaurant, and a retail chocolate shop.

 Walpole Grocery - a great place to get provisions to fuel you through your tour of Walpole. Especially known for their great cheese selection including many locally made.

Susie's special sandwiches make a great lunch "to go". The curried chicken salad is one of my favorites!

Walpole Bridge Memorial Library.

Several unique, independently owned businesses operate in Walpole. Shown here is the Walpole Village Salon in the foreground followed by the Walpole Artisans Cooperative and Country Fresh Flowers. A great local costume shop, Costume Ladies is just out of view.

Ruggles and Hunt - a fun shopping experience with something for everyone.

Walpole Village Tavern, a great hang out for burgers and drafts and Murray's Restaurant, a Walpole fixture for more than 30 years.

Walpole Veterans Memorial on the town common.

St. John's Episcopal Church.

The Walpole Town Hall, home of our town offices as well as many town community events including town meetings, Grange meetings, craft fairs, the Walpole Players theater productions and winter farmers' markets.

Former Catholic Church now home to Grace Bible Fellowship.

Historic homes lining Walpole's town common.

Walpole Congregational Church.

View down the length of the common. Our town common is the site of many of Walpole's community events including Sunday band concerts every Sunday during July and August, Walpole's Farmers' Market, live nativity celebration Christmas Eve and numerous other activities throughout the year.

A beautiful Sycamore tree on the south end of the town common near the Congregational Church.

Beautiful homes just off the town common.

More beautiful homes just off the town common.

These photos were basically just of downtown Walpole. There are so many additional great places to visit in Walpole - conservation areas and hiking trails, farm stands, cheese makers, to name a few. Keep up to date with us on this blog and follow us on Facebook and we'll include more photos at a later date. Have a favorite place you've visited in Walpole? We'd love to hear what it is.

Hope to see you in Walpole soon!

Jackie Caserta, Innkeeper

Make Saying "I Do" Simpler With Our All Inclusive Elopement Package

Looking for something simple and affordable, yet special for your wedding day? Think eloping means getting married by a Justice of the Peace in a town hall? Think again! There are so many reasons to simplify your wedding day such as saving money for other important life decisions, reducing stress, or just plain personal preference. Whatever your reasons are we dedicated to providing you with a stress-free, affordable, and beautiful experience. 

Photo by Kendal J. Bush

Marriage ceremonies should be as unique as the two of you and can be held at the site of your choosing on our 105-acre picture-perfect farm. Popular sites include in front of a fireplace in our historic Inn, outside in our circular perennial garden with views overlooking our organically managed farm, in our century-old post and beam barn or on top of the knoll in our green pastures overlooking the mountains of Vermont to name a few.


Our all inclusive elopement package contains everything you need for a beautiful romantic experience taking the stress and worry out of your special day. This package includes; two nights in our best available room at the time of booking, a bouquet of fresh flowers in your room on arrival, a decadent 3 course candlelight breakfast each morning made with farm fresh eggs and produce raised right here on our farm, a bridal bouquet and matching groom’s boutonniere, licensed officiant, photographer to capture your moment on our camera or yours, dedicated staff to assist with details, chilled ½ bottle of champagne to toast the event, two keepsake handmade pottery Inn at Valley Farms mugs, and a certificate for 10% off your stay for your first anniversary.

This package is available for one low price of $995.00 and is perfect for elopements, 2nd weddings, same sex marriages or vow renewals and is available April through December. 

 

Adding a small circle of family or friends is a breeze as well. You may add up to 10 guests to the Elopement Package for an additional $50 or up to 20 guests for $100 or $250 if food/drink is served to your wedding party at the Inn after the ceremony. 

 

Overnight accommodations for additional guests can be added for an additional charge depending on number of rooms needed and length of stay. A number of fine restaurants are located nearby for a simple or elegant reception dinner or options are available to have a meal catered on site. 

 

If you're looking to celebrate your special day with a larger gathering we also hold weddings up to 75 or so. See our website or call for more information. For information on obtaining a marriage certificate in New Hampshire, click here.

  

Looking to splurge a little? Why not add an inn-room massage for two? Some world renown Buridck Chocolates?, Or a wine tasting and tour of Walpole's own Walpole Mountain View Winery? Have other ideas? Simply ask and we'll work to help make your stay special in every way.

Call today for best available dates. We look forward to working with you to create the wedding of your dreams!

Jackie, Innkeeper

Free VIP Tickets to Attend the Monadnock International Film Festival April 4th-6th, 2013

The Monadnock International Film Festival is coming to nearby Keene, NH Thursday, April 4th through Saturday, April 6th, 2013. The festival’s goal is to bring world class film and film makers that inspire as well as reinforce the power of film to New England’s beautiful Mondanock Region. The Monadnock Region has a long history of great art and social awareness so this latest collaboration of artists, local film makers and producers, community leaders and businesses is a natural next step.

MonIFF will be held in various Keene locations throughout the three day event and feature not only great films with their film makers and actors in attendance, but panel discussions with film makers, a series of film shorts and even "after" parties each night. These events provide an opportunity to see some creative films and rub elbows with the film creators all while highlighting some of the region’s finest theaters and eateries.

Walpole's own Ken Burns will be on hand during the festival as he accepts the Jonathan Daniels Award and attends the showing of his latest film The Central Park Five. The film, a story of injustice involving five black and Latino teens wrongfully charges with brutally attacking and raping a white female jogger in 1989, will be shown Saturday, April 6th at 7pm at Keene's historic Colonial Theater. Another Walpolean, award-winning writer and documentary filmmaker Dayton Duncan, will be part of the Documentary Film Panel scheduled for 11 am Friday, April 5th at Keene's Courtyard Marriott.

Looking to enjoy the full festival? Take advantage of our MonIFF special! Book three nights at our historic B&B and receive 2 FREE VIP MonIFF passes ($150 value) to get you into every scheduled event of the festival! Just mention the festival when making your reservation. Hope to see you here at the farm to enjoy this great event!

Jackie, Innkeeper The Inn at Valley Farms

Tips for Making Perfect Popovers

In honor of Valentine’s Day I thought I’d share the recipe for the most loved breakfast dish we make – popovers!  We make popovers on a regular basis here at our Inn as part of our three course candlelight farm-to-table breakfast. I used to worry about repeating breakfast items for return guests, but as it turns out popovers are also our most frequently requested breakfast item, especially by return guests.

What is a popover you ask? Similar to England’s famed Yorkshire pudding, but typically lighter and less dense. Although muffin pans can be used to make popovers, a popover pan is much deeper than a traditional muffin pan and creates a much more spectacular result. Bottom heat from your oven creates steam within the egg batter causing it to “pop” up and over the top of the pan creating a thin, hollow custardy “bread”. If you’ve never had a popover they really are worth seeking out and trying – piping hot, fresh from the oven, try them sweet as in slathered with sweet cream butter and homemade jam, maple syrup or honey or savory stuffed with herbed scrambled eggs and sausage (my favorite version of a breakfast sandwich).

History of our popover recipe: I did not grow up eating popovers, but many years ago before we opened our bed and breakfast some friends we were visiting made them for us for breakfast and I was immediately smitten. The recipe Amy shared with me came from a 1996 issue of Gourmet Magazine.  I’ve tried recipes too numerous to count since then, but have returned time and time again to this simple version and no longer bother to look for anything different.

Contrary to popular belief, popovers are truly easy to make they just happen to be susceptible to failure at certain points which popover recipes never seem to point out or explain. As you’ll see on Epicurious, this recipe does not get the highest reviews as written, but I’ve learned a few things in the hundreds of times I’ve made this recipe that I think make all the difference.

My slightly tweaked version of Classic Popovers:

• 2 extra large (or 3 large) farm fresh eggs
• ¾ cup 2% milk
• ¼ cup water
• 1 Tbsp. butter, melted
• 1 cup minus 2Tbsp. unbleached all purpose flour
• ½ tsp. kosher salt

This recipe makes 6 popovers.

My tweaks that make this recipe stand out: First of all, in my opinion, farm fresh pasture-raised eggs are a world apart from their supermarket cousins especially when it comes to taste. I feel very fortunate to live in a place where we can raise our own eggs so I have a steady supply on hand, but if you don’t they’re well worth seeking out.

I always choose the largest eggs I have available to make my popovers and if I don’t have any extra large eggs on hand I add an extra egg to each batch.

Make sure your oven rack is in the lower third of the oven – typically not the lowest rack but the next one up. This will give you the bottom heat the popovers need to create the steam to make them rise without so much heat that the bottom half of your popovers over cook.

Preheat oven to 375 degrees F. Place a small amount of cooking oil (@ 1/2 tsp.) in each well of the popover pan and preheat in the oven while you prepare the batter. It’s nearly impossible to find a non-stick popover pan and the use of cooking spray will literally eat the non-stick coating off of your pan (trust me on this one).

Keep your oven temperature consistent. Many recipes I see tell you to preheat your oven and cook the popovers at a higher temperature for the first ½ of cooking time and then reduce the temperature for the second half. This really isn’t necessary and I strongly believe the simpler the recipe is the easier it will be for you to be successful. Do however keep your oven door closed to maintain temperature and increase the chances of high-rise popovers.

In a bowl whisk together the eggs, milk, and water then add melted butter. Add the flour and salt and mix until well combined. Small lumps are ok. Pour batter into hot pan dividing equally among wells. Bake 40 minutes or until tops are evenly golden brown. Enjoy immediately.

That’s all there is to it – no reason to ever buy a mix!

Some thoughts and reasons I made changes to the original recipe:
Most popover recipes call for whole milk. The highest rising popover I've made comes when using 2% milk. I’ve even used 1% and skim milk with better results than whole. My theory is that the fat in whole milk weighs the batter down and keeps the popover from rising to its full potential.

One of the big differences between this recipe and others I’ve found is that in this recipe for every cup of liquid you use ¾ cup milk and ¼ cup water instead of 1 cup milk (again lightening the batter for greater rise?).

Similarly, this recipe calls for removing 2 Tbsp. of flour from each cup when other recipes call for a full cup of flour. Popovers made with more flour will create a denser muffin-like popover without as much hollow space to fill with yummy goodness.

The last place I stray from the original recipe is when it instructs you to take the popovers out of the oven after 45 minutes, slit the tops and return to the oven to cook for an additional 10 minutes. Slitting the top will allow the steam to escape from the popover and the additional cook time in the oven will “dry” out the popover so it doesn’t collapse when it cools, but in my opinion this extra cook time also takes with it much of the flavor. I cook my popovers @ 40 minutes until the tops are evenly golden brown and then remove them from the oven, slit the tops and serve immediately. Yes, they’re more likely to collapse, but then again they usually aren’t around long enough to do so and taste infinitely better when not dried out.

We love the simplicity of this popover recipe and prefer adding our favorite flavors and additions to the finished popover rather than making "flavored" popovers. In my experience, popovers made with cheese in the batter never rise the same as plain popovers and my family loves popovers that rise super high so they have an extra large cavity for filling (a higher rising popover, in my opinion, also has a better crispy shell to eggy interior ratio as opposed to a denser popovers). Our one exception to this "plain is better" rule is when we add a handful of chocolate chips to the center of the batter just before placing in the oven (do not stir). This results in a version similar to a chocolate filled croissant as the popover rises as usual and the chocolate stays melted in the middle.

Popovers are never as good as when they first come out of the oven so go ahead and indulge while they’re steaming hot! The record of popovers eaten at one sitting (along with a full breakfast) here at the Inn is 5½! I dare you to try and break it! Should you have any leftover popovers they’re also good as a substitute for bread in your favorite sandwich, served filled with a stew or creamed chicken and on my list to try is a guests’ suggestion of filling them with ice cream and hot fudge sauce!

Of course, if you’d rather not try your hand at making your own you’re always welcome to request popovers when you visit our New Hampshire farm stay where we’re more than happy to take breakfast requests, especially for popovers! Enjoy!

Jackie, Innkeeper at the Inn at Valley Farms

NH Inaugural Ball Menu Includes Walpole Valley Farms Chicken!

New Hampshire's new governor, Maggie Hassan, is making quick inroads with atypical constituents... farmers! Governor Hassan requested New Hampshire grown foods for the menu of the North Coutnry Inaugural Ball dinner being held at the Mount Washington Resort in Bretton Woods this Saturday, January 12th and our pasture-raised chickens are on the menu!

Staff at the Mt Washington hotel have been working closely with Charlie Burke of New Hampshire's Farm to Restaurant Connection to put together a menu featuring New Hampshire raised beef, chicken, fish and produce to honor the governor's request. Thanks to an increase in small producers throughout the state as well as the expansion of the use of high and low tunnel technology used to extend the growing season there were numerous options to choose from to create the menu for this black tie event.

Besides our very own pasture-raised chicken other New Hampshire raised foods highlighted at the event will be chickens from Kelley Brook Farm in Greenland, beef from Yankee Farmer's Market in Warner and Otokahe Farm in Jefferson, butter from Contoocook Creamery, aged cheddar from Hatchland Farm in North Haverill, ham, sausage and carrots from Meadowstone Farm in Bethlehem, fresh greens from Heron Pond Farm in South Hampton, the Vegetable Ranch in Warner and Lewis Farm in Concord, beets from New Earth Organic Farm in Colebrook, butternut squash from Stockwell Farms in Colebrook, potatoes from Haynes Homestead in Colebrook, shallots from Apple Haven Farm in Stewartstown and Frozen sweet corn from Northern Woods Garden in Groveton. Illustrated table-top tent cards with take-away information on the farms supplying the inaugural ball foods are also being created in hopes of inspiring attendees to seek out local foods for their own future events and programs.

With this one request, Governor Hassan has made a huge public statement in support of New Hampshire's diverse agricultural community. This event not only helps further create demand for an array of local foods but in turn helps support numerous New Hampshire farmers, their families and staff in the process. Using this public event to raise important awareness about the year round availability of New Hampshire grown foods is a big boon to this grassroots movement. With the help of large public events featuring local foods, complimented by its superior freshness, flavor and added economic benefit to our local communities I believe this is a ball that will continue to gain momentum.

If farm fresh food isn't currently available where you live, keep asking. Go out, explore, get to know your local farmers, learn the supply cycles. When there is demand, supply will follow. In the meantime take a break and recharge. Experience a farm-to-table candlelight breakfast as part of a stay at our New Hampshire Bed and Breakfast, then stock up before you go home with our 100% grass-fed beef and lamb, pasture-raised pork, chicken, turkey, and eggs or raw milk, 200 varieties of fruit, wines & table grapes, honey, maple syrup, a diversity of cheeses, super premium ice cream and world renown handmade Burdick Chocolate all made by our neighbors right here in Walpole, the diversity of which was not available even just a handful of years ago.

Now off to find my little black dress. Do you think they'll let me into the ball??

Jackie, Innkeeper

34th Annual Putney Crafts Tour November 23rd-25th, 2012

Escape the hustle and bustle of traditional holiday shopping and experience a one-of-a-kind back country roads shopping adventure. With more than  two dozen top-notch craftspeople offering demonstrations and unique one-of-a-kind gifts, the  34th Annual Putney, Vermont Crafts Tour stands out among art excursions. This eclectic collection of artists and their studios are tucked in the hills and valleys of this quaint New England village and offer something for everyone on this year's holiday shopping list.

Glass blowers, woodworkers, weavers, potters, jewelry designers, metalworkers and even cheese makers open their studios for this three day weekend and welcome visitors in to explore the art of making art. Visits as few or as many as you like following the map or clearly defined directional signs located throughout Putney. There's so much to see that it's difficult to visit all the participants even over the course of the long weekend. Participants also change from year-to-year so there's always something new to see and explore on this annual event. We ourselves try and visit a few of our favorite artists as well as a few new ones each year and they never dissappoint. Hours are 10am-5pm daily.

Another one of our favorites going on simultaneously this Thanksgiving weekend is the 10th Annual Walpole Artisan Tour featuring artist demonstrations in studios throughout the Walpole area. The tour starts at the Walpole Artists Cooperative, a gallery founded by local artists located at 52 Main Street across from Burdick Chocolates in beautiful downtown Walpole, NH. Maps are available at the co-op and raffles will be drawn for two - $25 gift certificates good for merchandise available at the art cooperative.

Both of these events offer great opportunities to be a local hero and shop local this holiday season - giving a gift to our communities as well as your loved one all while helping you meet the challenge to shift 10% (or more!) of your shopping to local this holiday season.

Hope to see you in Walpole this weekend!

Jackie, Innkeeper

Celebrate the Holidays with Plaid Friday, November 23rd, 2012

Does the idea of crowds and long holiday shopping lines make you cringe? Well, here's an idea who's time has come. There's a movement afoot called Plaid Friday aimed at taking back Black Friday (the day after Thanksgiving) from the corporate conglomerates. Why plaid you ask? Plaid is a design consisting of multiple colors woven together into a larger pattern which in this case symbolizes the diversity of local businesses that make up a strong local economy. Organizers of the day are encouraging shoppers to wear plaid as they shop as a visual support for our local businesses, many of which are offering discounts and specials to those that indeed wear plaid. Shopping in locally owned businesses as opposed to the "big box" is not only a  more relaxing and unique shopping experience, but one that strengthens relationships and supports our local economy by keeping your hard earned dollar in our community.

There will be locally owned businesses throughout the Monadnock Region acting as "hubs" this Friday, November 23rd to answer questions about Plaid Friday and Monadnock Buy Local. Sign up to be entered to win one of dozens of great "Plaid Friday" prizes donated by local businesses in our community that will be raffled off throughout the day. We'll be participating as a Plaid Friday hub in the Monadnock Region and as such handing out our famous homemade cookies to hungry shoppers in plaid passing through Walpole.

Plaid Friday is also the kick off event for the 2012 Shift Your Shopping campaign, a nationwide effort to get citizens to spend 10% (or more!) of their holiday gift budget at locally owned businesses and organizations.

Gift certificates make a great gift for any number of important people on your list. The Inn will be offering 10% off gift certificates of any denomination purchased Friday, November 23rd as part of the Plaid Friday celebration. Be sure to also check out our offerings of new farm t-shirts designed by local artist Virginia Allyn for both children and adults, and selection of maple syrup, handmade soaps, organic lotions, and mugs. In addition to its regular hours, the Walpole Valley Farms farm store will also be open on Plaid Friday and is filled with our 100% grass fed beef and lamb, pasture raised heritage pork, turkey, chicken, eggs, farm t-shirts, maple syrup, food related books, gift certificates for meat and farm tours, and more.

Shake up Black Friday, skip the crowds and long lines, shop local on November 23rd and support your local economy! And don't forget your plaid!


Jackie, Innkeeper

P.S.: Yes, that's my brother Chris and his wife Caitlin modeling suggested Plaid Friday attire at Stonewall Farm's Thanksgiving Farm Fare.