For the last 16 years, downtown Keene has been painted in a palette of earthy orange hues for one weekend in October. In nearly 4 days (Saturday, October 17th, 2009),  about 70,000 people will crowd the streets of Keene, NH to see be a part of the festivities in the 19th Annual Keene Pumpkin Festival. Plenty of activities will be running such as concerts, pumpkin contests, pumpkin carving, craft and food vendors, pie eating contest, seed spitting contests, fireworks, and even two weddings! More than 800 helpful volunteers will donate their time and energy to make the festival a fun experience. Just a fun fact, the largest pumpkin ever displayed weighed in at a hefty 1,300 pounds by Cheshire Medical Center/Dartmouth-Hitchcock Keene and maybe this year there will be something even bigger so don’t miss it! Parking is $10 at the events lots and shuttle buses are $30 from the bus stops. Click here for more information on parking, directions, lodging and much more.

Want to cook with some fresh pumpkin rather than the canned for a change? Avoid field pumpkins, which are bred for perfect jack o’ lanterns: they tend to be too large and stringy for baking. Ask your grocer or farmer for sugar pie pumpkins or other flavorful varieties: small and sweet, with dark orange-colored flesh, they’re perfect for pies, soups, muffins and breads. A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

Cranberry Pumpkin Bread

“A deliciously moist and tangy cranberry pumpkin bread.”

RECIPE RATING:

Read Reviews (53)

Review/Rate This Recipe

---

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 25 Min
Original recipe yield 2 – 8×4 inch loaves

SERVINGS

(Help)

Servings
US METRIC

INGREDIENTS (Nutrition)

• 3 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup egg substitute
• 1 (16 ounce) can whole cranberry sauce
• 1 (15 ounce) can pumpkin puree
• 1/3 cup vegetable oil
• 1 tablespoon orange zest
• 2 tablespoons chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8×4 inch loaf pans with non-stick cooking spray.
2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
3. Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
4. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.

Two days out of the year Newport, Rhode Island is the center of attention by celebrating their finest restaurants, arts and culture. The Stop & Shop Taste of Rhode Island brings together all the culture of Rhode Island that attract the travelers and keep the locals around, featuring dozens of Rhode Island’s favorite eateries, continuous live entertainment brought to you by Southwest Airlines, culinary demonstrations, games, contests, prizes, a Cookbook Corner and more! And best of all, there will be the top foods from all over the state in one little town. The festival is also host to the yearly New England Oyster Festival sponsored by American Mussel Harvesters. You won’t want to miss showing off your Rhody Pride at the 20th Annual Taste of Rhode Island at the Newport Yachting Center in Newport, Rhode Island.

Nearly a 10-minute walk off of Pelham Street is the Cliffside Inn whom is hosting a Coastal New England Wine Tour Package for Late Summer & Fall of 2009. They have joined together with the Coastal Vineyards of Southern New England to offer this package including: a top-pick bottle of both red and white regional wine (or one sparkling) selected by New England’s Coastal Winemakers; wine tasting and tour for two at the Coastal Winery of your choice; 10% savings at select wineries on purchases of three or more bottles; Coastal Wine Tour Guide and Vineyard Passport. Guests at the Cliffside Inn can add this wine package to any reservation for an additional $50. Call 401-847-1811 for more details.

]]> http://www.NETravelGuide.com/2009/09/22/newport-rhode-island-festival-celebrating-culture-food-music-and-fun-for-21-years-at-the-newport-yachting-center/feed/ 0 http://www.NETravelGuide.com/2009/09/06/the-best-fresh-produce-from-local-farms-in-camden-maine/ http://www.NETravelGuide.com/2009/09/06/the-best-fresh-produce-from-local-farms-in-camden-maine/#comments Sun, 06 Sep 2009 13:03:06 +0000 admin http://www.NETravelGuide.com/?p=628 Top three places to get local, fresh, and the best produce in Camden, ME in Knox County

1. Beveridge Farm

This farm has a vast variety of fresh produce picked every day offering vegetables, fruit, herbs, flowers, Fall decorations, grass, hay and wood. There’s a self-serve vegetable stand and custom bush hogging services. It’s located 2.2 miles on the left from intersection of Main Street and Rte. 52 (388 Turnpike Drive) in Camden, ME. For more information call 207-763-3596 or e-mail cherylbv@roadrunner.com.

2. Cappy’s Chowder House, Inc.

Cappy’s is a family owned restaurant and bakery with a variety of home-cooked products to take home with you. Grab a bite to eat on the harbor then bring back jam, dressings, clam chowder, a gift pack, T-shirt, or or any of the many other products they offer. Since 1979, Cappy’s has been serving up the best in town with a full bar, comforting atmosphere, harbor views, and not to mention their traditional Maine Clam Chowder. They’ll even host your next wedding, clambake party, corporate meeting, or whatever you’re looking for the bigger parties. Check out their website or e-mail cappyschowder@aol.com for more information on the restaurant, catering, their store, about Camden, and much more. Cappy’s Chowder House is located at 1 Main St. in the center of Camden, ME and can be contacted at 207-236-2254.

3. Endless Summer Flower Farm

No matter what kind of flower, color, size, or texture, you’re bound to find the right one at the Endless Summer Flower Farm. Their specialty is the dahlia tubers, which for the amateurs is a perennial plant native to Mexico, Central America, and Colombia that come in plenty of different colors and textures. This roadside flower stand carries 150+ varieties and 2,000+ plants only in flower season; August to October for flower, September to May for tubers. For more information e-mail info@endlesssummerflowerfarm.com or call 207-236-8752.

Only a few blocks away from all these exciting attractions is the Camden Maine Stay, a historical and New England country inn. Located in one of America’s most beautiful seaside villages, this relaxing, cozy, romantic, and very friendly home will suit all your accommodation needs on your next getaway vacation to Camden, Maine. For a brief history lesson, back when Thomas Jefferson was President of the United States, roads were dirt and Maine was still part of Massachusetts, Alden Bass built a house at 22 High Street. That stunning main house with an attached carriage house and a four-story barn has been renovated to welcome every guest to create the best experience. The Camden Maine Stay is the second oldest of the sixty-six lovely homes that are listed on the National Register of Historical Places in the High Street Historic District. Check out their website for more information on accommodations, prices, history, package specials and much more.

Cappy's Chowder House, Inc.

Who would have ever thought just a simple general country store could be a must-see place to visit in New England. Nestled in the Lakes Region of New Hampshire is among the oldest store in the country and also one of the oldest surviving businesses of any kind. The Old Country Store and Museum off Whittier Highway in Moultonborough, NH is celebrating 228 years of being the “place to go” when you need something. What makes this general store so unique is the history behind it all. In 1777, General Jonathan Moulton sold the land to Samuel Burnam “with barnframe thereon”. It was sold again 2 years later then the store was publicized in the Hollands New Hampshire (printed in London, England) as the only building in town. Since that time, the Old Country Store and Museum hasn’t moved and has only blossomed. The list below is just a preview of what to expect at the store:

Brace your stomachs for a chili-filled day at the White Cap Lodge. Here’s a brief idea of what will be going on for the chili cookoff:

10am to Noon – Firefighters’ Race
Firefighters from all over New England team up and head to Tempest Trail to ski down in full gear and a firehose. All proceeds will go to the Maine Handicapped Skiing

Noon – Eat the Heat Chili Cook-off
The cooks will compete and you will eat. Taste and vote on the Best Chili Cook in the area.

2pm – Chili Dog Eating Contest
Sign up the day of to become the Chili Dog Eating Champion.

All Day long…
WXLX promo with fun give away and plenty of live entertainment.

For more information Call 800.543.2SKI or visit Sunday River’s Event Calendar

You’ll definitely need a place to rest nearby after all that chili eating. The Snow Cap Inn has all the charm of a typical, cozy New England lodge.  Enjoy the fireside lounges, outdoor hot tubs, and simply relax. Best of all, just a few steps away are Maine’s finest ski slopes. For each guest, a ski locker is provided and a resort shuttle to take you down to all the fun. Click here to book a ski & stay package.

This year the Rabbit Hill Inn is offering more fun-filled getaways than ever. With any season packages, you’re bound to find the perfect vacation for you and your spouse or friend. Below are a brief on each package. For more information visit The Rabbit Hill Inn website or call 802-748-5168.

SNOWMOBILE PACKAGE

The Alpine Adventure Company will guide you through the breathtaking terrain of Francaonia Notch State Park. All equipment and guidance is available for you to enjoy your adventure stress-free. A two-night package includes food, friendly service, a warm and cozy atmosphere and guided snowmobile tours. Rates start as low as $699 for couples so make your reservation now!

WILD TRUCK SAFARI

What’s better than an extreme off-road drive in a 6-wheel drive Swiss army Pinzgauer vehicle? Alpine Adventure Company takes you through a thrilling ride in the wild trails of Barron Mountain in New England. Great music, gorgeous landscapes, and extreme fun. What more could you ask for? Oh, yeah… food. On this two-night safari package comes….

delectable food and service and, of course, the Mud Puddle cocktails at Snooty Fox Pub. Check out this video to see what’s in for your next Wild Truck Safari vacation.

ZIP LINE ADVENTURE PACKAGE

Here’s the one place where you can make an impossible wish come true. That is to fly. Alpine Adventure Company makes this possible on their Zip Line Tour. Soar like a bird through forest, mountains, and valleys. Afterward, wind down at the Rabbit Hill Inn for some fine dining in front a fireplace. Don’t believe you can really fly? Check out the video and see the truth.

BIKING IN THE KINGDOM PACKAGE

Nothing beats mountain biking in the Kingdom Trails. And what are the Kingdom Trails? Well, Boston Glob claimed them to be “Vermont’s trails to Greatness”. Also, Int’l Mountain Biking Association noted that Kingdom Trails is “once of 32 EPIC rides in the country”. And don’t worry if you’re inexperienced or don’t have all the equipment. It’s all here for you to just enjoy the ride. Along with this perfect weekend getaway package, is awesome food and a comfortable guest room or suite of your choice.

MOUNTAIN TOP PICNIC PACKAGE

Grab your picnic, your loved one, and enjoy the scenic ride on the Tramway to the top of Cannon Mountain. Find the perfect picnic lunch spot to capture the best view of the White Mountains during lunch. Once you reach the Basin, take a romantic walk through the beautiful waterfalls at every corner. The Rabbit Hill Inn will provide the rest of your accomadations for a glorious and romantic weekend package.

For more information e-mail info@rabbithillinn.com

To make reservations contact 1-800-76-BUNNY (Be sure to indicate which package you’re interested in)

Enjoy your vacation package with the Rabbit Hill Inn!

Here are some previous blogs about the Rabbit Hill Inn.

Food lovers may remember Chef Secich from several acclaimed establishments, including The Inn at Erlowest on Lake George (earning four stars from the Times Union,) The Alpenhof Lodge, in Jackson Hole, WY (noted by critics as creating the best dining experience in all of Jackson Hole), The Oval Room in DC (receiving frequent raves in the Washington Post) and most recently, Charlie Trotters in Chicago.

His impressive culinary journey began as a young gold-medal winning student at Johnson & Wales Culinary. He then spent several years with renowned chefs domestically and abroad, including ACF Master Chef Hartmut Handke, Patrick O’Connell of the famed 5 Star Inn at Little Washington, and Chef Craig Shelton of the Mobil Four Star, AAA Four Diamond, Relais Gourmand Ryland Inn in Whitehouse, NJ. In France, he studied at Restaurant Pierre Gagnaire, with Guy Martin at Le Grand Vefour, and with Raymond Blanc at La Manior Aux Quat’ Saisons.

After a one year sabbatical, Secich excitedly returns to the culinary stage. He now finds himself “at home” in the internationally acclaimed, AAA Four Diamond Rabbit Hill Inn, in Vermont.

Inspired by his uncompromising commitment to the freshest seasonal ingredients sourced from the best local farms, he brings a heightened dimension of fine creative cuisine to Rabbit Hill Inn. Although there are strong French influences, his cooking style is without boundaries -beyond a label or description. Secich masterfully blends classical and new age techniques, unlimited imagination and artistry, topped with amazing attention to detail. The results are extraordinary.To see his exciting offerings, be sure to bookmark a link to his frequently changing menu. Also check out his “Inn Good Taste” Cooking Class Getaways!

His philosophy is “when you cook with love and passion, everything is cooked to the brink of perfection. One can taste the passion.” Expect to meet him while you are there and enjoy the conversation. His passion is contagious! Above all, his dedicated focus is on always exceeding guest expectations and proudly bringing joy to all that find their way to Rabbit Hill’s table.

Click here to learn more about the Rabbit Hill Inn or browse The Rabbit Hill Inn category for other updates.

Thanksgiving at Billings Farm & Museum
Woodstock, VT

Come celebrate Thanksgiving and Billings Farm & Museum’s 25th Anniversary. Grab everybody in the family for a Wagon Ride pulled by the Percheron teams through the farm. It’s running every Saturday and Sunday in November from 10am-4pm. In the last week of November you can learn about the Thanksgiving traditions in the Victorian Parlor during the holiday weekend. Just to top off the spirit, feast to a wonderful 19th century Thanksgiving meal prepared by costumed guides.

Thanksgiving at The Hartness House
Springfield, VT

Need a break from the Thanksgiving frenzy? The Hartness House is providing the perfect package for you to still enjoy Thanksgiving with a little less stress. It includes a welcome wine reception, two nights stay, two breakfasts, and a wonderful Thanksgiving feast at the Governor’s Room Restaurant. Executive Chef Michael Hofford will offer more Thanksgiving options than you ever thought of. Prices start as low as $349 for two people.

Thanksgiving at The Four Chimneys Restaurant
Bennington, VT

Where can you get all the great Thanksgiving food with no washing dishes? The Four Chimneys Restaurant is definietly the answer. If people like Elizabeth Taylor, Norman Rockwell, and Walt Disney dined here, then you know it’s the place to talk about this holiday. Some of the food you’ll find here this year are:

• STARTERS
• Butternut Squash Ravioli
• Vermont Ham & Cheddar Fritters
• Sweet Potato Bisque
• Beef and Harvest Vegetable Soup
• The Inn Salad

• ENTREES
• Traditional Turkey Dinner
• Cider Glazed Atlantic Salmon
• Black Angus Filet Mignon
• Long Bone Pork Chopp
• Tangene of Fall Roasted Vegetables

• DESSERTS
• Pumpkin Pie
• Vermont Maple Cheesecake
• Apple Crumb Gallette
• Chocolate Gateau
• Rich Brownie Sundae

• DRINKS
• Full cocktail bar available

MAINE LOBSTER

Any New Englander can testify a lobster is worth that big mess and fuss. Dipped in a little butter, the Maine lobster meat tastes fresher than anything in the markets. Don’t forget your bib, the ultimate cracking tool, and the smallest fork for optimal Maine lobster eating experience. Try the Maine Lobster Bisque or look around at other great recipes for meal ideas.

CAPE COD CRANBERRIES

It’s been 120 years and Cape Cod is still making the finest cranberries. That spring Sandhill crane blossom is now harvested nearly 40,000 acres per year. So there’s plenty of those vitamin-C rich berries to go around. For the next two months (October and November) cranberries will be in their prime harvesting season. They’ll last in your fridge up to four weeks or just grab extra and tuck them away in your freezer for splendid Cape Cod Cranberries anytime of year. Change up the Thanksgiving desserts this year with a Cranberry Pineapple Cheesecake Tart.

VERMONT MAPLE SYRUP

From the tree, to the bucket, then boil, then to the jar and sap is now Vermont’s renowned Maple Syrup. Today we’ve figured out how to make more products still using purely organic maple such as Maple Cream, Maple Fudge, Maple Granulated Sugar, Maple Sugar Cakes, and Hard Maple Sugar. With the abundance of maple trees, you can’t turn a corner without seeing Maple Syrup in Vermont. From Mom and Pops Maple Syrup to the supermarket specials. Check out our previous blog for some other things to do while your in Vermont!

BOSTON BAKED BEANS

What might possibly have been forgotten in further parts of New England are Boston Baked Beans. Before you go to bed, soak some dried navy beans so the next day you can slowly bake them with molasses and salt pork to experience a perfect flavor. The process may be timely but it is well worth the wait. Bake off some cornbread or biscuits, top with honey, and serve with some of those Boston Baked Beans and you have a fabulous meal. Or try bringing some to a party next time and see how fast it’ll disappear. Here’s a great and easy recipe for Boston Baked Beans.

NEW ENGLAND CLAM CHOWDER

The list could go on for New England Foods but the last one for this list had to be New England Clam Chowder. There’s a possibility your “chowdah” may taste different from Maine to Connecticut but one rule remains that New England Clam Chowder should always be eaten in New England. Herman Melville, a 19th century American novelist, noted in Moby Dick, “Chowder for breakfast, and chowder for dinner, and chowder for supper, till you begin to look for fish-bones coming through your clothes.” An almost 250-year old building, Ye Olde Union Oyster House, in Boston goes to prove how long the infamous “chowdah” has been around. Emeril Lagasee, a culinary enthusiast and a pure New Englander, has an outstanding Fall River Clam Chowder provided below.

FALL RIVER CLAM CHOWDER

INGREDIENTS

• 3/4 pound bacon, chopped
• 2 cups chopped leeks (white part only, well washed)
• 1 cup chopped celery
• 1 cup chopped carrots
• Salt and freshly ground black pepper to taste
• 6 Bay leaves
• 3/4 cup bleached all-purpose flour
• 8 cups clam juice
• 1 1/2 pounds Idaho potatoes, peeled and quartered
• 1 cup fresh sweet corn kernels (from 1 medium-size ear)
• 1 cup heavy cream
• 1/2 cup finely chopped fresh parsley leaves
• 4 pounds littleneck clams, shucked with liquor reserved
• Oyster crackers

DIRECTIONS

1. In a large stockpot, over medium heat, fry the bacon until crisp.
2. Stir in the leeks, celery, and carrots, season with salt and pepper, and add bay leaves. Cook, stirring, until the vegetables are soft and tender, about 10 minutes
3. Stir in the flour and cook for 10 minutes, stirring occasionally.
4. Add the clam juice, potatoes, and corn, season with salt and pepper, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 15 minutes.
5. Add the cream, parsley, and clams and their liquor and simmer for 5 minutes. Remove the bay leaves.
6. Ladle into soup bowls and serve hot with oyster crackers and enjoy!

Yields: 10 serving