After the Rain: Joffey Preserve

Joffey Nature Sanctuary-New Marlborough, MA

This summer our lives have once again become busy; dinners with friends, visits to museums, traveling, rehearsing and performing concerts and perhaps best to all, having the freedom to plan spontaneous excursions. I am thankful and feel blessed that we have come through this part of the pandemic. The only thing that I am wistful for are the daily hikes and walks that we took this past year. With no other distractions and the only safe activity, it developed into a joyful distraction. Not wanting to lose this precious connection to nature, I have had to make a conscious effort to allot time for walking.

The other day, in between all of the soggy rainy weather, the sun peeked out briefly. The perfect place for a short walk was the Joffey Nature Sanctuary in New Marlborough, MA. The one mile trail winds around a pristine micro ecosystem that includes a marsh and woodlands.

As I entered the woods, I was surrounded by the damp pungent scent of pine needles and saturated tree bark. The pine needles underfoot felt like I was stepping on a soft pillow.

Because of the extra moisture, tiny fungi and mushrooms had sprung up and dotted the forest floor.

Algae covered much of the marsh, creating delicate patterns on the water that looked like abstract paintings.

A few benches are placed along the path; we plan to return with books and iced tea on a hot day!

This summer, it’s also once again a great pleasure to visit farm stands and farm markets. One of my favorite places is the Silamar Farm Stand in Millerton, New York. The other day, I bought sugar snap peas, cucumbers, dill, red beets and Sky Farm mesclun mix. With my delicious bounty, I made a summer salad with grilled salmon and creamy hummus. Made with canned chickpeas, garlic, lemon and tahini, the hummus comes together in under 5 minutes. I made a simple salad dressing with olive oil and Carr’s Cider House Cider Vinegar. The vinegar is sweet, not too astringent and tastes almost like a good balsamic vinegar. This along with some crusty French sourdough bread, made a light and delicious summer dinner.

Quick Hummus

Ingredients:

1 can chickpeas drained and rinsed

1 clove garlic minced

2 tablespoons tahini

freshly squeezed lemon to taste

1 teaspoon ground cumin

salt and freshly ground pepper to taste

water

To Make Hummus:

Combine all ingredients in the bowl of a food processor.

Blend for about a minute. The mixture will be crumbly and rough looking.

Add water a bit at a time and blend. When the mixture looks smooth, blend for about another minute more until creamy and very smooth. Adjust seasonings and enjoy!

AND: with my bounty of red beets it was time to make Summer Borscht! This is absolutely one of my favorite things about summer. Made with plenty of crunchy cool radishes, cucumber, scallions, dill and a big dollop of yogurt, it is refreshing and delicious alone or better yet with a slice of fresh rye bread. It is also great topped with a sliced hard boiled egg!

Summer Borscht

Ingredients:

4 or 5 large red beets

1/2 cup diced cucumber

1/2 cup diced radish

1/2 cup minced dill

1/4 cup diced scallion or chives

salt and pepper to taste

brown rice vinegar to taste* see note

1 or 2 tablespoons honey to taste

1/2 or more plain yogurt

Prepare Borscht:

Scrub Beets well and if large cut in half

Cover with water in a medium sized pot

Bring to a boil and then reduce to a simmer

Cover and cook until tender

Save water that beets were cooked and strain into a large bowel

Let beets cool completely

Peel Beets and cut into small dice

Add diced beets along with cucumber, radish, dill and scallions or chives into reserved beet liquid

Add brown rice vinegar to taste- start with a small amount and add more as desired.

Stir in yogurt and honey

Add salt and pepper to taste

Refrigerate for at least a day to let flavors meld

Serve with a dollop of yogurt or sour cream

Add a sliced hard boiled egg on top if desired

Note: I do not specify exact amounts of brown rice vinegar, honey or yogurt. After the borscht sits for a day or two, you can add more seasonings to your taste.

ENJOY!!

AND: Here are “Two Trees of the Week!” I was uncharacteristically at a loss for their captions- any takers??

STAY SAFE AND ENJOY THE SUMMER!!

Author: Judith Dansker

Professional oboist and chamber musician- member of Hevreh Ensemble and Winds in the Wilderness, Professor of Oboe Hofstra University; observer of people, art and nature; passionate food and travel explorer.

2 thoughts on “After the Rain: Joffey Preserve”

  1. Judith, you are as splendid a photographer as you are a musician! Really!!!!

    The last photo looks like two horses who have their heads together, to me:)

    I told Paul I would like to get together with you, Lou, and Jeanette Weber (the SA President) and discuss the Christmas program for 2021. Obviously we don’t know what the situation might be at year’s end, but assuming we’re able to resume having a concert this year, I would like to brainstorm about how we might make it extra celebratory, or add something special to the already wonderful programs you put together.

    I didn’t send a note earlier as Lou had no time this week as he has just gone on vacation for a week. Thought better to let him have a few days back in the office and will see what we can set up then.

    All best,

    Sarah

    On Fri, Jul 16, 2021 at 1:34 PM A Musician’s Travels wrote:

    > Judith Dansker posted: ” Joffey Nature Sanctuary-New Marlborough, MA This > summer our lives have once again become busy; dinners with friends, visits > to museums, traveling, rehearsing and performing concerts and perhaps best > to all, having the freedom to plan spontaneous excur” >

    Like

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