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TGM and Farm-Way

Tara, powered by Farm-Way!

As you may recall Tara Geraghty-Moats (TGM) was selected to represent the US at the Youth World Biathlon Championships in Finland during February. She’s been working hard to find ways to cover the costs, including a sponsorship from a source that may not be the first one you associate with high-level skiing:  Farm-Way of Bradford, VT.

WCAX picked up the story and you can read more here, with the video! [ed - I have to allow that while a dramatic picture, the freeze frame from the video looking down the barrel of the gun always makes me duck.]

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Mansfield Nordic’s Tour

Mansfield Nordic Master’s team joined us this past Saturday to take advantage of the new free weekend shuttle and ski from Highland Lodge back to the Center. Murray Banks shared this pictorial with us. You can always find more about the goings-on at the Mansfield Nordic Club via their website.

Want to put your own group ski together? The weekend shuttle really opens up a whole world of possibilities for ambitious skiers – and it’s FREE!

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Recipe of the month: Beet Burgers

This month’s recipe from the kitchen is a great one for those of you who are CSA members and are struggling with what to do with all the root vege. These are delicious, even for carnivores! Makes 6-8 burgers

1c grated beets
1c grated carrots
½c diced onions
1/8c fresh parsley
½c cooked rice
¼c sesame seeds
1 egg beaten
1t Tamari
½c grated cheddar cheese
1 ½T Whole Wheat flour
2t olive oil

Saute onions, mix all ingredients and form into patties. Bake at 350 for ½ hour.

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Mo the grouse grooms the range

Mo the grouse, in warmer times.

No, that’s not the latest children’s book on the market, just the latest chapter in the life of the grouse that has adopted Elinor’s house, the GRP and Craftsbury. Today, she kept following and running along side DJ Peters as he groomed Elinor’s hill. DJ shared this video with us.

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Snowmaking Media Day

We're ready for our close up!

Update (6 Jan 2012):  go here to watch the footage.

Funnily enough, but just a day or two after the submersion of 40% of the Schulz family, the local TV crew has shown up to do a story about Craftsbury’s snowmaking. Watch for a piece with us in it over the coming mornings on Keagan Harsha’s segment of WCAX’s morning show.

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Wintertime Swim

Lucas searches for the pipe in the depths.

We’ve been enjoying the new snowmaking system and its fruits (currently 3k of great skiing), but it hasn’t been without incident. When those incidents occur down on the waterfront, they are extra noteworthy. Like yesterday, when the intake pipe slipped in its sleeve and needed to be reset. Brrrr…

Luckily, in addition to being highly adept with all things mechanical, Eric and Lucas Schulz are hardier than most – and they’re paddlers who own drysuits. Donning the gear, they headed to the waterfront and crawled in, fished out the pipe, got everything re-secured and reset. And voilà, this afternoon we were back in business!

Once the pipe was found, they pulled it up to get at the coupling.

You can watch a bit of video from this sequence on our YouTube Channel. (Bundle up – it’s chilling to watch!) While you’re there, be sure to check out a snippet of film showing the guns in action.

Eric and Lucas are great examples of the spirit that has typified this project this fall. Thanks to lots of hard work by the duo and many more, we’ve been able to enjoy great skiing through some very trying conditions. Thanks guys!

Our ribbon of snow through Wilbur's, at the end of Lemon's Haunt. All the freezing water is worth it when you ski the end product!

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Loon Rescue!

Eric with a box full of loon on Lake Eligo.

In addition to his work as grooming chief, Craftsbury’s Eric Hanson is also the state of Vermont loon biologist. While not commonly assumed to be a high drama job, it has its moments – like this episode from last week, involving Eric, an airboat, an ice trapped loon that is now residing in his bathtub! Read it all at the Vermont Center for Ecostudies blog.

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EC Opener BKL race footage – now with Results!

Craftsbury OJ skier Tara Geraghty-Moats has been helping Pepa and Jeremy coach the BKL skiers and younger Juniors this fall and early winter. She passed along a video (with very epic music!) of last Sunday’s BKL race – part of the TD Bank NENSA Eastern Cup. In addition to some shots of the action, Tara got some pre- and post- race interviews with various CNSC skiers. Enjoy!

BKL video

Results courtesy of Josh Carlson, Morrisville BKL and NEVT BKL chairman:

Final Position First Name Last Name Time
1 Russell Boswell 04:16.7
2 Everret Sapp 04:22.3
3 Anders Hanson 04:23.7
4 Adam Wirhkowski 04:28.8
5 Matthew Lawlor 04:41.5
6 Sophie Hodges 04:46.1
7 Sam Hodges 04:55.2
8 Nick Wilkerson 04:59.3
9 Missing Name…sorry bib 30… 05:11.1
10 Kestrel Owens 05:15.8
11 Tom Hussey 05:17.3
12 Callie Young 05:23.3
13 Phoebe Sweet 05:27.2
14 Connor Munns 05:30.5
15 Ani Koontz Miller 05:43.9
16 Olivia Jones 05:45.2
17 Quincy Massey Bierman 05:48.1
18 James Tisdell 05:49.5
19 Jack Young 05:52.1
20 Marika Massey Bierman 05:56.5
21 Finn Sweet 05:58.5
22 Avery Ellis 06:04.7
23 Malia Hodges 06:33.1
24 Arne Bannach 06:52.7
25 Phoebe Hussey 06:56.6
26 Zack Wilkerson 09:55.9

 

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Recipe of the Month: Curried Squash Soup

This comfort food is a great way to use those squash from the root cellar or your local farmer and it’s really excellent when the weather turns cold. Its cozy warmth heats you from the inside out – and is healthy for you too! Makes 2 ½ quarts.

4c butternut squash, cooked and pureed (other winter squash may also be substituted)
3c water
1c orange juice
1c chopped onion
1c diced carrots
1c diced celery
2 cloves garlic, minced
1¼t salt
½t cumin
½t coriander
½t cinnamon
1t ginger
¼t dry mustard

Combine all ingredients except squash.  Bring to a boil, then simmer until vegetables are tender.  Add pureed squash, heat and serve.

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Recipe of the Month: Sour Milk Pancakes with Fresh, Seasonal Fruit

Serves 4-8

1c unbleached white flour
1c whole wheat flour
2T brown sugar
2t baking powder
2t baking soda
½t salt
2 eggs, lightly beaten
2c milk
2T cider vinegar
4T vegetable oil
1-2c fresh blueberries, blackberries, raspberries, or chopped apples

Combine dry ingredients. In a separate bowl stir liquid ingredients together, then add to dry mixture, blending just until smooth. Fold in the fruit of your choice. Cook on medium hot griddle, lightly oiled. Flip pancakes when bubbles rise and break. Cook until lightly browned and ALWAYS serve with Vermont maple syrup!

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