Maple sugar house closing its doors on a sweet family tradition

“Due to health issues, we have decided to close the doors on a part of our lives that we have so much loved.”

The area is about to lose one of its favorite maple sugar houses as of Dec. 31, when Mik-Ran’s Sugarhouse and Gift Shoppe in Brooklyn closes is doors on Dec. 31, 2008.

Owners Randy and Beulah King recently announced the closing, saying it was a difficult decision.

“We have been contemplating this decision for the last few months,” said Beulah King. “Due to health issues, we have decided to close the doors on a part of our lives that we have so much loved and enjoyed. We have made many new friends over the past 25 years and enjoyed visiting with all of our old friends,  too.”

As children growing up on a dairy farm in Vermont, the couple had always been involved in the making of maple syrup.

When they moved to Brooklyn, Connecticut in July 1981, they started making maple syrup, “just to show our two sons how, as children, we spent the months of February and March.”

“The first year we tapped 50 trees and made eight gallons of maple syrup. Now we have 3,000 taps. Some of our equipment is very special to us. We moved it down from Vermont. It was Grandpa King’s many years ago.”

The Sugar House has been open to the public weekends during the maple-sugaring season for free tours and the Kings were host to many school field trips.

“Randy and I are sad about no longer making all of the maple products that people have come to know and love, but as we close this chapter of our lives, a new chapter begins with all of the love and friendship that comes from all of our family and friends,” King said.

Posted Dec. 12, 2008

For more information see: http://mansfield.htnp.com/business_news/mik_ran_sugarhouse_closing_dec_31_2008.html

Chamber of Commerce helps celebrate opening of Gaje Hair Studio

Gaje Hair Studio, located at 661 Windham Road, South Windham celebrated its Grand Opening on Nov. 20, 2008.

Owner Angela Dubreuil and stylist Caridad Bonafe welcomed members of the Chamber of Commerce-Windham Region and other guests and well-wishers.

A graduate of the Willimantic School of Hair and Cosmetology (currently known as Brio Academy of Cosmetology), Dubreuil opens her business with many years of experience and many loyal clients, as she welcomes this new phase of her career.

For more information about Gaje Hair Studio, contact the Chamber of Commerce-Windham Region at 423-6389.

Posted Dec. 12, 2008

For more information see: http://mansfield.htnp.com/business_news/
chamber_of_commerce_celebrates_opening_gaje_hair_studio.html

New 'Winter Market' launched by the Storrs Farmers Market

The Winter Market will be held on the second Saturday of each month from December through April.

The Coventry Farmer’s Market hosted a one-day Harvest Market just before Thanksgiving. If the success of that event is any indicator of how much residents of the Quiet Corner love their local produce and homemade specialty/gourmet foods, the new monthly Winter Market launched by the Storrs Farmers Market is likely to be a great success.

And that’s good news not only for customers but also for the farmers and local craftspeople the market supports.

Storrs Farmers Market will launch its new Winter Market this Saturday, Dec. 13 beginning at 3 p.m. And don’t worry about the weather, because this market will be held indoors, in the Buchanan Auditorium at the Mansfield Public Library on Route 89 (near the intersection with Route 195).

The Winter Market will be held on the second Saturday of each month from December through April. As with the regular-season Storrs Farmers Market, everything is Connecticut grown or produced, and the offerings will vary throughout the season.

This Saturday, there will be potatoes, apples, onions and winter squash as well as free-range beef, free-range eggs, and goats’ milk cheese.

The Storrs Farmers Market – Winter Market also will have many handmade items that would make for interesting holiday hostess gifts and stocking stuffers, such as scented natural soaps, beeswax candles and unique silver jewelry.

Jams, pies and pastries make delicious additions to any winter table. And when you travel to Grandma’s house, maybe you’d like to bring a gift of locally produced honey or maple syrup.

There are only 6 farmers markets in Connecticut that are open all through the winter – and Storrs Farmers Market is the only one in the “Quiet Corner.”

Eating locally grown and produced items has many benefits – fresh food is chock full of nutrition, farms help preserve open space, and farmers and farmers’ markets are an increasingly important part of the state’s economy.

Food sold at the Storrs Farmers Market travels an average of 17 miles from farm to customer, compared to the average 1,300 miles from farm to grocery store. That means less fuel is used for transport and thus there is less impact on air quality. Buying directly from the farmer also means your money stays in the local economy.

For more information about the Storrs Farmers Market, write to StorrsFarmersMarket@gmail.com

Posted Dec. 12, 2008

Roasted Winter Squash Soup

Roasting vegetables adds a depth of flavor that isn’t possible with boiling or steaming. Split the squash in half, salt it lightly and then season it heavily with your choice of spices – for example: ground cloves, ground ginger, ground cumin, ground coriander and garam masala.

Roast the slices face down in a roasting pan at 350-400 degrees until tender.

While the squash cooks, take one medium onion, one jalapeño, 4-6 cloves garlic and one large red pepper and give them a rub with olive oil. Place these in a pan and also roast.

The garlic will be removed first, when it turns slightly golden. The jalapeño is next – be careful not to overcook. Then remove the onion. The red pepper will take longest because you want the skin to darken.

Let these vegetables cool while the squash is cooking. Once cooled, peel the skin from the peppers and remove the seeds. In a food processor blend the peppers, onion, garlic, a handful of cilantro (or parsley) and about 3 tablespoons of natural peanut butter. Blend well and maybe thin with hot water. Pour this mixture into your soup pot.

Also, in another bowl, dissolve one vegetable boullion cube in a quart of hot water to make broth for the soup. (Squash soup soaks up the fluid, so you might need more broth.)

Once the squash is tender, remove slices from the oven and let cool. Then spoon out the squash and in two batches, blend the squash in the food processor, and thin with the vegetable broth.

Add the thinned, blended squash to the soup pot and warm to a serving temperature.

You can also add about a cup of skim milk (or goat’s milk) for a less thick soup, if that’s your preference. And some folks like to add a dollop of sour cream to the individual servings.

Ingredients:

• 1 winter squash of your choice
• 1 large red pepper
• 1 medium onion
• 1 jalapeño pepper
• 4-6 cloves garlic
• handful of fresh cilantro (or parsley)
• 1 or 2 vegetable boullion cube(s) dissolved in 1-2 quart(s) hot water
• variety of seasonings: i.e. ground ginger, cumin, cloves, coriander, garam masala
• coarse salt, to taste For more information see: http://mansfield.htnp.com/news/
  winter_market_launches_dec_13_2008.html