Newsletter – April 2025
122 Corson April Newsletter
By all accounts, the snow has gone and there is a definite feel of spring. The weather is teasing us with the occasional dustings of snow which quickly melts, but the summer birds are making their way back, and hopefully, they know better than the weatherman. Just having the longer days and watching the sunsets as the sun move more northerly along the Appalachian range, is a sure sign that summer is within reach.
Joe Dembeck completed the annual orchard pruning and the sheep are finding their way out to the orchard pasture. We love to see them grazing for those first little bits of green that emerge from the winter-kill. And the goats, with their keen senses, know how to find the tasty new green sprouts pushing up from around the bird feeders where the hens have been scratching away last year’s dead grass to allow the new to emerge.
This year we are testing another handing-off of the reins to a landscaping company, Robert Zundell’s crew from Farmington. It’s difficult to recognize that our bodies aren’t getting any younger, however, if we want to make life easier and continue to enjoy where we live, we’re making changes. Having a landscaping company take over the spring cleaning of the flower gardens is a start. They will stop in monthly or bi-weekly as needed to keep the gardens flourishing while we continue to mow the lawns. I mean, how hard is it to ride a lawnmower! While we’re both in excellent health, Bob is still spending 2 to 3 hours daily in our woods doing timber stand improvement, and Mary is pruning her favorite fruit trees and planting vegetables in the greenhouse. These are outdoor activities that we enjoy. That’s the purpose of hiring some things out, we want to do the things that make us happy and that keep us healthy.
The restaurant hosted two cooking classes last weekend that were super successful. Kat Kirwan, our neighbor and culinary grad, did a fabulous job of steering two full classes as she taught how to create An Italian Feast. It ended with the group sitting down to enjoy a glass of wine and a wonderful meal. Other cooking classes will be scheduled periodically throughout the year. In the meantime, and before the season begins in earnest, we have one off-season night open for reservations on April 19th, the Saturday of Easter weekend. A menu of crispy fish cakes for appetizer, mixed green salad, entrée choices of pan seared sea scallops or red wine marinated boneless beef short ribs, ending with a lemon tart. And, given the uncertain times, Bob has received a good size order of some of our favorite European wines. We’ll be well fortified for months to come! Come and join us!
Mary & Bob
