UpCountry Magazine, Fall 2020

Adventures in the Berkshires and Southern Vermont

FALL 2020

Celebrate autumn’s bounty Pick-your-own orchards prepare for unprecedented season Fall-flavored recipes from King Arthur Baking A hard cider bursting with Berkshire flavor 6 regional apples to add to your table

Featuring: UFO Park draws believers, curious | 5 weekend getaways | Hiking trails with fabulous foliage | Scenic drives bursting with fall colors

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TABLE OF CONTENTS

14 26 34 39

Escape for the weekend 5 getaways in the Berkshires and Southern Vermont

UFO Park draws believers, curious

A taste of fall Recipes packed with fall flavors

Pick apples to cure COVID cabin fever

Park celebrates 1969 UFO encounter

5 scenic drives with breathtaking fall views Spots where local leaf peepers seek fall colors

7

5 hikes to take before the snow flies Hiking trails with fabulous fall foliage

11

A is for apple 6 regional apples to add to your table this fall

Orchards prepare for unprecedented season

4 From the editor 5 Contributors 41 Pick-your-own apples and pumpkins

44

Hard cider bursting with Berkshire flavor Locally sourced apples fuel the Berkshire Cider Project

46

UpCountryOnline.com | 3

FROM THE EDITOR

Hit the road this fall I’ve rediscovered my love for the day trip.

Over the past few years, our family abandoned the day trip in favor of an overnight stay of at least a night, if not two or three. The overnight stay, for us, meant we didn’t have to try to “beat the traffic” and could take more time to explore the area we were visiting.

But this year, we’ve been looking for adventures closer to home; places that didn’t require an overnight stay and allowed our teenagers (happily) to stay home. One Sunday found us in Orange, Mass., in search of filming locations from the first season of “Castle Rock,” Hulu’s anthology series based on the fictional universe of Stephen King.

After watching the “Berkshires UFO” episode of “Unsolved Mysteries” on Netflix, my husband and I traveled to Sheffield, Mass., to visit the Thom Reed UFO Monument Park and the Upper Sheffield Covered Bridge. Whether or not you believe in extraterrestrial life, the park, which you can read about on pages 26-31, is a serene spot surrounded by natural beauty.

Most recently, my husband and I traveled to Hogback Mountain in Marlboro, Vt., which brought with it a flood of childhood memories.

Growing up, the onset of fall meant that my mother and aunt would pile us kids into the largest vehicle available for our annual day trip. Some years, we headed east on Route 2 over the Mohawk Trail — stopping to visit the souvenir shops and “trading posts” peddling “Native American” kitsch leftover from the 1950s — turning around in either Shelburne Falls or at the French King Bridge.

Other years, we headed north into Vermont, a trip filled with apple cider doughnuts, dip-your-own candles and pottery. Sometimes we ended up at the “world’s largest basket shop” in Putney, but if we were lucky we’d dine on pancakes at the Skyline Restaurant on Hogback Mountain. And once, we even visited the tiny museum across the street.

Our recent trip didn’t include pancakes, but my husband and I were able to enjoy a pint and pie at a socially-distanced picnic table, with a breathtaking view of several mountain ranges, at Pizzapalooza and Beer Naked Brewery, which has taken the place of the long-closed eatery.

To my delight, I discovered the tiny museum still exists. The Southern Vermont Natural History Museum (known as the Luman R. Nelson Museum prior to 1996) is built around the collection of Luman R. Nelson, a noted naturalist and taxidermist. The exhibition is comprised of Northern birds and mammals, collected in the early 1900s, and displayed in over 250 dioramas. We purchased tickets ($5 for an adult) at the Hogback Mountain Gift Shop and headed into the museum, which we discovered includes a sanctuary of non-releasable birds of prey. Among its residents are Molly Stark and Stormy, two majestic bald eagles.

If you’re planning a day trip this fall, be sure to check out our recommended scenic drives on pages 7-9 and fall foliage hikes, on pages 11-13. For those of you looking to get away for the night, without traveling too far, we have a selection of local hotels, motels and inns, starting on page 14, that might be just what you’re looking for.

And of course, what would fall in New England be without a trip to the apple orchard or pumpkin patch? I’ll be stopping at a few of the orchards and farms found on page 41, to pick up those quintessential ingredients for my fall baking. For ideas of how to turn your fall harvest into delicious treats, check out the recipes from King Arthur Baking, starting on page 34.

Jennifer Huberdeau, Editor jhuberdeau@berkshireeagle.com

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Publisher Fredric D. Rutberg

frutberg@berkshireeagle.com

Vice President Jordan Brechenser

jbrechenser@berkshireeagle.com

Executive Editor Kevin Moran

kmoran@berkshireeagle.com

Editor Jennifer L. Huberdeau

jhuberdeau@berkshireeagle.com

Proofreaders Margaret Button Lindsey Hollenbaugh Tim Jamiolkowski Art Director Kimberly Kirchner

kkirchner@berkshireeagle.com

Regional Advertising Managers Berkshire County, Mass.: Kate Teutsch kteutsch@berkshireeagle.com

Bennington County, Vt.: Susan Plaisance

splaisance@manchesterjournal.com

Windham County, Vt.: Jonathan Stafford jstafford@reformer.com

UpCountry Magazine is a publication of New England Newspapers Inc.

CONTRIBUTORS

Bob Audette [“Apple orchards prepare for an unprecedented pick-yourown season,” page 39] has been writing for the Brattleboro Reformer for close to 15 years. When he’s not working or hanging out with his 6-year-old son, he can often be found on one of the many trails leading to the summit of Mount Monadnock, in southern New Hampshire.

Margaret Button [“A is for Apple,” page 44] is the associate features editor at the Berkshire Eagle and pens the biweekly food column “Kitchen Comfort.”

Prior to joining The Eagle in 2014, she served as the city editor of the North Adams Transcript for 26 years. She resides in North Adams with her yellow lab, Sassy.

Mike Walsh [“Hard cider bursting with Berkshire flavor,” page 46] is a sports writer with The Berkshire Eagle, who spends much of his time in the Berkshires in either snow pants or board shorts. When he’s not holed up in his basement bar writing, Mike is typically found on a board of some sort, somewhere.

Meggie Baker [“5 scenic drives with breathtaking fall views,” page 7] is the calendar clerk for The Berkshire Eagle.

Jennifer Huberdeau [“Thom Reed UFO Monument Park becomes a destination for the curious and believers,” page 26] is editor of UpCountry magazine. She also pens the column “Mysteries from the Morgue” for The Berkshire Eagle.

Kimberly Kirchner [“You don’t need to leave town for a change of scenery,” page 14] is the art director for UpCountry magazine. She lives in the Berkshires with her partner, their cat and just enough lizards to keep things interesting.

On the cover: Jed Thompson of Township Four florists in Pittsfield, Mass. advocates using pumpkins for centerpieces with a fall flair at his home in Becket. Berkshire Eagle File Photo

UpCountryOnline.com | 5

5 scenic drives with breathtaking fall views

Mount Equinox. Bennington Banner File Photo

By Meggie Baker

In Southern Vermont

Could there possibly be a better social distancing activity than a family road trip tour of fall foliage in the Berkshires and Southern Vermont?

As New Englanders, we all know peak season for leaf peepers is Columbus Day weekend, (in Vermont, Indigenous Peoples Day), but the leaves don’t always wait for our time off. As locals, we can be ready to head out as soon as the colors are their brightest. So, pack a lunch, your camera and maybe a handful of quarters for those viewing scopes.

Want to be sure you’re getting the best show? Take a look at foliage forecasters online. We suggest: vermont. com/foliage.cfm or newengland.com/seasons/fall/ foliage/peak-fall-foliage-map).

Mount Equinox Skyline Drive Skyline Drive, Sunderland 802-362-1114; equinoxmountain.com

Skyline Drive is a 5.2-mile winding toll road between Arlington and Manchester, starting at the Toll House on Route 7A in Sunderland. Take in views of the Green Mountains, the Valley of Vermont, the White Mountains of New Hampshire, the Adirondack Mountains of New York, and the Taconic and Berkshire Mountains of Massachusetts.

There are places to pull off and have a picnic or go for a hike. Toll: Car and driver, $20; $5 for each passenger. Free for children younger than 10.

Even better, to get there, visitors from the south will have to drive the 19 miles from Bennington on Route 7A, which always provides a show of its own.

UpCountryOnline.com | 7

Molly Stark Trail (VT Route 9) Bennington to Brattleboro scenicbyways.info/byway/53358.html

The Molly Stark Trail covers the 39 miles between Bennington and Brattleboro, so, start at either end.

Everyone stops for the view at Hogback Mountain, but just under 3 miles east of that you’ll find Molly Stark State Park. This is a great place to get out of the car for a bit, and enjoy a picnic and a quick walk.

In the park, take the Mount Olga Trail, a quick, easy 1.7-mile loop with a fire tower. Note: The steps of the fire tower are very narrow. It’s easy to imagine crowding on peak days.

Hogback Mountain. Brattleboro Reformer File Photo

In the Berkshires The Mohawk Trail

Williamstown to Westminster (Route 2) bywayswestmass.com/ byways/mohawk-trail

Begin in Williamstown, just 9 miles east of the best vista around, the Hairpin Turn at the Clarksburg/North Adams line with views of Adams, North Adams, Clarksburg and Williamstown. (If you haven’t already visited, drive up Mount Greylock on your way by.)

Hop out briefly at the Hoosac Range trailhead about a mile past the Hairpin Turn and take a quick walk to Sunset Rock, looking down on North Adams.

Don’t worry, it’s certainly not the only spectacular view along the almost 70-mile byway. Follow the Deerfield River from Charlemont to Shelburne, and when you get to Greenfield, stop and explore Rocky Mountain Park along the Connecticut River. From Westminster, check out Wachusett Mountain State Reservation for 360-degree views from this 2,006-foot peak.

The Hairpin Turn. Berkshire Eagle File Photo

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Jacob’s Ladder Scenic Byway (Route 20)

Russell to the Lee/Lenox town line bywayswestmass.com/byways/ jacobs-ladder-trail

The Jacob’s Ladder Scenic Byway is a shorter fall drive, only 35 miles through Russell, Huntington, Chester, Becket and Lee. It’s short, but it has the distinction of being the first mountain crossing built by the state for automobiles.

October Mountain State Forest and Chester-Blandford State Forest are convenient stops to add to your day. Another highlight along this byway are the Keystone Arches, stone railroad bridges built around 1840 without mortar or steel reinforcements. A 2.5-mile trail offers a chance to hike and see the bridges up close.

The Appalachian Trail crosses the Jacob’s Ladder Scenic Byway. Berkshire Eagle File Photo

Mount Greylock Scenic Byway Lanesborough to North Adams (Rockwell Road, North Adams Road, Notch Road) bywayswestmass.com/ byways/mt-greylock

There’s more to Mount Greylock than just the peak! Take this short, 16-mile drive from Lanesborough to North Adams, perfect for catching some foliage if you can’t make a day of it. And if you’ve got the time, don’t miss out on the 70 miles of hiking trails available in the reservation.

Be aware, during peak season, the road to Mount Greylock can be congested, and foot traffic can be heavy at the summit. Sorry, but the Visitor Center, in Lanesborough, is currently closed due to COVID-19 precautions. Parking fees apply. • Mount Greylock. Berkshire Eagle File Photo.

UpCountryOnline.com | 9

Advertise with UpCountry Magazine Be a part of our annual, award-winning holiday issue, on newsstands this November.

To learn more, contact your local sales team: Berkshire County: 413-496-6324 Bennington County: 802-447-7567 x127 Windham County: 802-254-2311 x200 Or email advertising@newenglandnewspapers.com

5 hikes to take before the snow flies

By Meggie Baker We’re all spending more time outdoors lately, and with colder weather not too far off, take advantage of the last of the warm days and hit the trails.

Fall in UpCountry means hikers can enjoy a break from stifling heat and humidity and enjoy the best foliage in the country.

The five hiking trails here offer something for everyone. If you are an experienced hiker looking for a little challenge, we’ve got something for you. And for anyone who might have only bought those hiking boots when the gyms closed, don’t worry. We’ve got a few easier offerings for the novice. So, pack your bag and remember to stay 6 feet apart on those trails.

Mount Greylock. Berkshire Eagle File Photo

Fall 2020 | UpCountryOnline.com | 11

Left: Mount Snow.

Bennington Banner File Photo Below: Glastenbury Mountain. Photo by Meggie Baker

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In Southern Vermont Glastenbury Mountain Bennington and Shaftsbury fs.usda.gov/Internet/ FSE_DOCUMENTS/ stelprdb5313356.pdf or alltrails.com/trail/us/vermont/ glastenbury-mountain-vialong-trail-appalachian-trail

Glastenbury Mountain is a 20-plus-mile out-andback hike kicking off at the Long Trail-Appalachian Trail trailhead on Route 9, 5 miles east of Bennington. For anyone looking to avoid that first rough mile, alternately, begin at the Little Pond trailhead 9 miles east of Bennington and cut across at the sign for the LT-AT.

Wear layers, and bring warm gear: It’s windy at the top. It’s 9.8 miles to Goddard Shelter, so, leave early, and if you’re hoping to get a spot, leave earlier. Don’t worry, there are plenty of places to pitch a tent around the shelter, (Recommended: There is a lovely composting toilet at the shelter and more tree coverage to block the wind) or at the fire tower. No potable water; bring enough or be ready to purify water you can get from a spring at the shelter.

Little Rock Pond Mount Tabor tinyurl.com/y2gth4a2

Little Rock Pond trail via the Long Trail-Appalachian Trail is an easy, mostly flat 4.8-mile hike along a brook and then through some marshy forest, ending at the

pond about 2 miles in. Don’t forget your bathing suit if you think you want a dip! There is a loop around the pond and first-come, first-serve camping platforms for those who want to stay the night. Don’t forget the bug spray.

Mount Snow Dover mountsnow.com/ things-to-do/hiking

Mount Snow is the place to enjoy fall foliage! Take the chairlift to the top and hike down, or, if you are looking for a challenge, hike to the top and take the lift down. Remember to bring a face mask to access certain areas of the resort, while loading and unloading lifts, in bubble chairs and while in lines. Lift capacity is limited to accommodate social distancing protocols, so, be prepared to

hike both ways to avoid the wait.

Be aware that if you are looking to enjoy more than just the trails during your visit to Mount Snow, all transactions will be cashless for lift rides, mountain activities, on-mountain dining, lodging and retail locations, and that on-mountain dining will be grab-and-go only. Dogs are not permitted.

In the Berkshires Taconic Crest Trail in Pittsfield State Forest Hancock alltrails.com/trail/ us/massachusetts/ taconic-crest-trail--2

If you are looking for a beautiful autumn vista, hike a section of the Taconic Crest Trail in Pittsfield State Forest, from Potter Mountain Road to Berry Hill. This is a 6.2-mile out-and-back hike with some ups and downs. The payoff is some sweeping panoramic views of New York’s Rensselaer Plateau to the west. And if you don’t have the time for a 6-mile hike, you always can meet up with the trail from Berry Pond Circuit Road.

Monument Mountain Reservation Route 7, Great Barrington thetrustees.org/place/ monument-mountain

If you are looking for an easier day, hike the 1.5-mile Indian Monument Trail to the junction with Hickey Trail, then hop on Peeskawso Peak Trail for the best views, 7/10mile before rejoining Indian Monument Trail. For a tougher challenge, hike Hickey Trail to Peeskawso Peak Trail to Indian Mountain Trail.

The Trustees of Reservation remind you to wear your masks and keep your distance on trails.

Parking is free for members and $5 for nonmembers. • UpCountryOnline.com | 13

The Rabbit Hole Restaurant & Tavern at The Fiddlehead Inn, in Worthington, Mass., offers socially distanced outdoor dining.

Berkshire Eagle File Photo

You don’t need to leave town for a change of scenery 5 weekend getaways in the Berkshires and Southern Vermont

By Kimberly Kirchner

Self-isolation, Week Two: For the first time, you notice a strange pattern of knots in the wood of the coffee table.

Week Seven: You’ve determined the knots resemble an antelope with a pelican on its back. As a courtesy, you avoid them when you set down your afternoon coffee cup.

14 | UPCOUNTRY MAGAZINE | Fall 2020

Week Twenty-four: You have your third vivid dream about the wacky adventures of Artie Antelope and Scoop the Pelican. You wake at 2 a.m. with a harsh realization: You need to get out of this house.

After months of self-isolation, even the most reclusive of homebodies is beginning to feel the itch of cabin fever. While

cross-country road trips aren’t advisable with COVID hot spots still blooming across the U.S., there are plenty of local lodging options that can fill the need to get away.

Here are five hotels, motels and country inns in the Berkshires and Southern Vermont that are perfect for a weekend escape.

If you’re looking for: a taste of Old Hollywood Try: The Latchis Hotel, Brattleboro, Vt. The Latchis Hotel and Theatre, opened in 1938, is one of Vermont’s few remaining instances of authentic art deco design.

The building was commissioned by four sons of Demetrius Latchis, a Greek immigrant, and honors the family’s heritage with Greco-inspired flourishes throughout. Murals and statues depicting Greek mythology decorate the Main Theatre and lobby. Outside, the sculpted facade invokes classic Grecian columns.

Accommodations at The Latchis embrace the gilded decadence of 1930s high society, down to the vintage brass fixtures in the bathrooms. There are plenty of modern touches, too, including complimentary high-speed Wi-Fi and high-definition

television programming.

The attached Latchis Theatre is a fourscreen facility that doubles as a venue for live entertainment. During nonpandemic times, the theater’s schedule is packed with a variety of events, from theatrical and dance performances to simulcasts and educational talks. Most live events have been scrapped due to COVID-19, but the theater still is screening films, with strict limits on theater capacity and enhanced-cleaning procedures.

Guests also can opt for a full-theater rental for a private showing with family or a small group of friends. Renters can play their choice of any of the theater’s current offerings, or bring their own DVD or Bluray. Outside food and drink are welcome.

Our suggestion? A date night screening of “Some Like it Hot” with pasta (and wine) to go from the nearby Blue Moose Bistro.

The Latchis Hotel & Theatre 50 Main St., Brattleboro, Vt. 802-254-6300 • latchishotel.com

If you’re looking for: homemade charm Try: The Fiddlehead Inn featuring The Rabbit Hole, Worthington, Mass.

The Fiddlehead sits in Worthington, Mass., on a stretch of road so secluded that the inn’s website provides GPS coordinates for guests arriving by snowmobile.

The inn embraces its rural location.

Each of the five guest rooms is decked out in classic country decor, with mismatched furniture and plenty of quilts. A communal sitting room, complete with books, board games and a fireplace, adds to the homey, familial atmosphere.

Downstairs, The Rabbit Hole Restaurant & Tavern works that simple-living philosophy into a from-scratch menu emphasizing local ingredients and self-suf-

The Latchis Theatre, shown here during the annual Load the Latchis food drive, is decorated with murals and scupltures depicting scenes from Greek mythology. Brattleboro Reformer File Photo

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The on-site Barrows House Restaurant is open for dining, with reservations required. Guests also can order food to go, by phone or online, to enjoy in the privacy of their suite. Combined with a pool, tennis courts and expansive grounds to explore, Barrows House is a vacation destination in itself.

Barrows House Inn & Restaurant 3156 Route 30, Dorset, Vt. 802-867-4455 • barrowshouse.com

If you’re looking for: elegance with history Try: The Four Chimneys Inn, Bennington, Vt.

From Top: Pickled produce, prepared and stored onsite in The Fiddlehead’s root cellar, is a part of the Rabbit Hole Tavern’s from-scratch menu..

The inn’s guest rooms are bright, spacious and decorated in classic country style. Berkshire Eagle File Photos

ficiency. Rather than bulk-ordering cuts of meat, owner J. Huntington Chase purchases whole animals, which he butchers on-site. Produce comes from the nearby farms or the inn’s own garden. In the root cellar, an array of pickled and lacto-fermented vegetables wait for their starring turn on the restaurant’s menu.

In line with Massachusetts guidelines for restaurant dining, The Rabbit Hole welcomes guests to eat outdoors in a bright, open-sided tent. A handwritten sign at the tent’s entrance reminds diners to wear masks when not at their table. The inn’s five-person staff is monitored daily for signs of illness, and all communal surfaces are sanitized and re-sanitized throughout the day. It’s a peaceful retreat where your biggest worry will be choosing between the dry-aged steak and the fresh-ground burgers.

The Fiddlehead Inn featuring The Rabbit Hole 144 Huntington Road, Worthington, Mass.

413-238-0144 • thefiddleheadinn.com

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If you’re looking for: an all-inclusive experience Try: Barrows House Inn & Restaurant, Dorset, Vt. The Barrows House Inn is actually a complex of nine buildings, containing a mix of luxury suites, multiroom cottages and freestanding homes on a 6-acre estate in Dorset, Vt. Originally staked out for the town pastor in the mid-1800s, it was converted into a farm and country inn in 1900 by its namesakes, Experience and Theresa Barrows. The inn found popularity with members of the New York City art and literature scenes who fled the city each summer in favor of quieter, cooler Vermont.

The main inn underwent renovations in 1939, after a fire. Along with structural repairs, the whole building was given a stylish Greek Revival makeover. In 2012, the owners of the historic Dorset Inn purchased Barrows House and modernized the guest housing, adding an outdoor dining pavilion and a bar constructed with local Dorset marble.

Another former pastor’s home, the property that would become The Four Chimneys Inn first was constructed in 1783. It soon passed into the hands of Battle of Bennington participant Nathaniel Brush, who eventually converted it into a boarding house and general store. The home was renovated in 1870, only to burn to the ground 40 years later.

The existing iteration of the mansion was built on the old foundation by Philip B. Jennings, a local businessman. After his death, the home was converted into a fine dining restaurant that hosted such A-list celebrities as Walt Disney and Elizabeth Taylor.

The Four Chimneys was purchased in 2005 by its current owners, Pete and Lynn Green, who refurbished the property with historic details and modern amenities. Today’s inn has 11 guest rooms, each with its own mix of features: a private porch, a fireplace, a jetted tub. The inn’s famous Vermont country breakfast still is available, with extra precautions like masks and gloves for servers, and 6 feet of space between tables.

The inn is surrounded by history.

The Bennington Battle Monument and Bennington Museum are within walking distance. In a 25-mile radius, you’ll find the historic Park-McCullough House; the Robert Frost Stone House Museum and Frost’s gravesite; Hildene, the Lincoln family home; the American Museum of Fly Fishing; and The Clark Art Institute, across the border in Massachusetts.

Not up for a drive? Order up a cheeseand-cracker plate, kick back in your room and just soak up the history around you.

The Four Chimneys Inn 21 West Road, Bennington, Vt. 802-447-3500 • fourchimneys.com

If you’re looking for: nostalgia — but the cool kind Try: the Briarcliff Motel, Great Barrington, Mass.

From the outside, the Briarcliff Motel resembles the kind of roadside stop that marked the end of a long day stuffed in the back of the family station wagon, halfway between home and your uncle’s cabin on the lake.

Inside, each room is decked out in retro-modern style, with brightly patterned Marimekko bedding, quirky wall art and midcentury-inspired furniture throughout.

The motel’s long list of amenities emphasizes the “family vacation” atmosphere: DVD players, available by request, with a library of DVDs to borrow; lawn games like badminton and volleyball in the backyard; and books and board games in the common areas.

Note that the lobby and some shared spaces might be closed temporarily to facilitate social distancing.

Normally, the Briarcliff also provides a locally sourced continental breakfast that puts the typical hotel cereal-and-bagel bar to shame. For guest safety, the motel is not serving breakfast on-site for the time being, but each guest receives a daily voucher of $12 per person to use at its sister site, the Red Lion Inn in Stockbridge.

The motel also offers special packages for nearby attractions like the Ramblewild Adventure Park and whitewater rafting at Zoar Gap. Plus, the motel is proudly dog-friendly.

It’s everything you loved about your childhood vacations, with much better decor.

Retro-modern details abound at The Briarcliff Motel in Great Barrington, Mass. A vintage-inspired sign and cheerful red doors welcome in visitors.

Inside, quirky decor brings warmth to guest rooms and common spaces. Photos provided

by The Briarcliff Motel.

The Briarcliff Motel 506 Stockbridge Road, Great Barrington, Mass.

413-528-3000 • thebriarcliffmotel.com

Wherever you choose to stay, remember that times still are uncertain.

Always call ahead to confirm that hours, services or policies haven’t changed.

Be kind to staff and try to be patient when things don’t go as planned. Wear a mask when asked. Stay home if you don’t feel well.

And maybe think about getting a new coffee table. • UpCountryOnline.com | 17

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382 Dover Road, Newfane, Vt. 5 bed • 3.75 bath • 3,984 sq. ft. • $650,000

THE VILLAGE HOUSE, c. 1904, was said to have been built for the daughter of a wealthy merchant. The current owners have been diligent caretakers of this historic property. The beautiful birch woodwork is pristine, the doors and hardware are original and look brand new. As one enters the front door, the scale and beauty of the

grand staircase is breathtaking. A one of a kind stained glass window graces the top of the stairs. A huge renovation was done: all the windows were replaced, insulation added, new radiant floor heating (8 zones), new floors on the first level, and much more. A studio apartment is available on the second level. In the backyard, you will find a blue

22 | UPCOUNTRY MAGAZINE | Fall 2020

stone patio overlooking the beautiful Rock River. The historic barn offers incredible space and potential. The Eatery is down the road, and Mount Snow and Brattleboro are 20 minutes away, Boston 2.5 hours, NYC 3.5 hours and Montreal only 3.5 hours. $650,000 • MLS #4809142

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hotproperties.berkshireeagle.com 800-436-4695 • hawkeyedevbuild@gmail.com 24 | UPCOUNTRY MAGAZINE | Fall 2020

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Thom Reed UFO Monument Park becomes a destination for the curious and believers

26 | UPCOUNTRY MAGAZINE | Fall 2020

Fans seek out park, site of 1969 UFO encounter featured on ‘Unsolved Mysteries,’ ‘Ancient Aliens’

By Jennifer Huberdeau SHEFFIELD, Mass.

Planning a trip to the site of the Sept. 1, 1969, UFO encounter featured in episode five of the “Unsolved Mysteries” reboot on Netflix?

If you are, you’re not alone.

The spot where Thom Reed, his mother, grandmother and brother had their 1969 encounter/off-world incident — about 300 feet from the Upper Sheffield Covered Bridge — and the adjacent Thom Reed Memorial UFO Monument Park have become a destination for UFO enthusiasts and seekers of iconic/ historical landmarks. Both sites have listings on popular landmark websites, including atlasobsura.com, tripadvisor. com and roadsideamerica.com.

“It’s something I’ve wanted to do for a little while,” said David Fleming, of Holyoke, during a visit to the park.

Fleming and Tara Garvey, of Easthampton, had stopped at the park on a recent Tuesday evening to take photos and see the site of the Reed family incident.

“My oldest sister, who now lives in California, visited the park a few years ago and sent me a link to it,” Fleming said.

The Thom Reed UFO Monument Park, located on land adjacent to the site where the Reed family encountered a UFO in 1969, has become a destination for those interested in ufology.

Photo by Jennifer Huberdeau

UpCountryOnline.com | 27

Top: A sculpture by Len Morneau, of New Hartford, Conn., welcomes visitors to the Thom Reed UFO Monument Park. The sculpture was donated by the History Channel’s “Ancient Aliens.” Photo by Jennifer Huberdeau.

Bottom: Stanton Friedman, nuclear physicist and professional ufologist, holds up a letter from the Great Barrington Historical Society confirming the Reed family’s UFO/off-world incident to be “historically significant and true.” Friedman presented testimony in favor of the existence of UFOs and extraterrestrial life to the United Nations on two occasions. Photo provided by Thom Reed.

28 | UPCOUNTRY MAGAZINE | Fall 2020

“She goes on lots of trips, and I’m aiming to do that, travel more. A few weeks ago we visited the Hoosac Tunnel.

Earlier today, we stopped at the Rutland [Mass.] Prison Camp ruins.”

After watching the Berkshire UFO episode of “Unsolved Mysteries,” the pair decided it was time to visit the Sheffield spot.

“I was really expecting there to be more open space, like you hear about in many UFO stories,” Garvey said.

Fleming added: “I didn’t expect it to be so beautiful.”

The Reed family’s encounter — it was one of dozens experienced that night by residents of Sheffield, Great Barrington, Stockbridge and Egremont and reported on by WSBS Radio in Great Barrington — was thrust into the national spotlight in February 2015, when it officially was included in the archives of the Great Barrington Historical Society.

Reed, who founded Miami Models South Beach and worked as a television/film casting agent, has shared his experience not only on “Unsolved Mysteries.” He also has appeared in episodes of “Our New England Legends,” “Paranormal Paparazzi,” “Alien Mysteries,” “Uncovering Aliens” and the History Channel’s “Ancient Aliens.”

Arno Pinsonnault and Kathy Silliker, of Springfield, were visiting the park that same Tuesday night with their friend, Sue Scipter, and her 9-year-old son, Eithyn Burge. “ We’re into all things paranormal — UFOs, haunted places,” said Pinsonnault, who was wearing a shirt with a willowy alien figure from the Notch Express Store in Lincoln, N.H., a stop near the site of Barney and Betty Hill’s alleged 1961 alien encounter, another destination for UFO seekers.

That interest brought Pinsonnault and Silliker to the UFO Park when it first opened

in 2015. They later returned for an event featuring Reed and Travis Walton, whose alleged 1975 UFO incident in Arizona was the basis for the 1993 film “Fire in the Sky.” Through the years, the couple has formed a friendship with Reed, whom they keep in touch with, and continue to periodically visit the park.

“We were supposed to have our wedding here on June 20, but we had to postpone due to COVID-19. We still made a trip out here with some of our friends to take photographs,” Silliker said, pulling up photos on her phone of the two of them wearing shirts that say “bride” and “groom.”

And interest in both locations is expected to continue to grow in the coming months.

Reed, in a recent phone interview, said he just recently finished filming an episode for the Travel Channel’s “Mission Declassified.” He also is writing a book, and is in talks about a film and a television series.

Then there's the upcoming release of the Quest AT Turbo Putt golf disc emblazoned with the UFO Monument Park Logo, which will be sold on the park’s website, ufopark.org, with a portion of the proceeds going toward the park’s upkeep.

“The Turbo Putt’s design happens to look like the entrance sign at the park,” Reed said, referring to a gear-shaped sculpture by Len Morneau, of New Hartford, Conn., that was donated by the History Channel’s “Ancient Aliens.”

Thom Reed UFO Monument Park Visitors to the UFO Monument Park might notice something is missing when they arrive — its namesake.

Gone is the 5,000-pound white concrete monument commemorating the 1969 encounter as “our nation’s first off-world/UFO incident” to be inducted into a historical society’s archive.

The monument, paid for,

designed and placed by a group of local UFO witnesses and community members who remain anonymous, hasn’t been seen since June 4, 2019.

Its disappearance isn’t otherworldly in nature; it was removed, along with a UFO Park bench, at the order of the Sheffield Select Board. Town officials, in past interviews, have stated that the monument and bench were placed on the town’s right of way. A dispute with the town, over the location, ultimately ended with the town removing the items.

There still is plenty to see at the UFO Park, including a large-scale reproduction of a citation issued by Gov. Charlie Baker in November 2015 recognizing Reed’s “dedicated service” to the incident being “factually upheld, founded and deemed historically significant and true by Massachusetts historians.”

The citation — it originally was issued Oct. 27, 2015, and reissued Nov. 3, 2015, to include the date of the incident — also recognizes the event as “now officially part of the Great Barrington, MA Historical Society’s collection” and Reed’s “recent induction into Massachusetts history.”

“I created this park for all who fell under scrutiny back then,” said Reed, now a resident of Tennessee. “I know the scrutiny we had on the school bus. We all had that, those of us who did not fit in the framework of the local community.

This is a judgment-free spot for all of them, for anyone who has had an experience like ours.”

The land that his park sits on, he said, is leased from Pine Island Farm. It is maintained with donations from individuals and members of the larger ufology community. The sign with the reproduction of Baker’s citation, for example, was donated by Beth Weigand, spokeswoman of the International UFO Museum and Research Center in Roswell, N.M., after the concrete monument was removed.

Top: Thom Reed and his younger brother, Matthew.

Bottom: Thom Reed at his family’s horse farm in Great Barrington. Photos provided by Thom Reed.

The park’s benches also are sponsored, with the most recent donations coming from “Unsolved Mysteries” and the Travel Channel’s “Mission Declassified.” Other bench sponsors include the International UFO Museum; Ben Hansen of “Fact or Faked”; Walton; Mike Bara of the History Channel’s “Ancient Aliens”; UFOXpo. com; Gingras Lawn & Gar-

dening; Shockwave Motors; WSBS Radio; KGRA Digital Radio; Marc D’Antonio of “NASA’s Unexplained Files”; and Reed’s Miami Models.

“I would like people to understand the park is truly sponsored by television shows and TV personalities,” he said. “Do they realize what happened here? Or do they just think of it like folklore?”

Reed also has received the donation of a high-powered telescope, in memory of nuclear physicist and professional ufologist Stanton Friedman,

by Gary Holloway. Friedman, who appeared twice before the United Nations with regard to UFOs, was instrumental in getting the Reed family’s encounter included in the International UFO Museum and UpCountryOnline.com | 29

Thom Reed describes his experience as a 9-year-old in Sheffield in 1969 when he, his brother, mother, and grandmother all witnessed and came in contact with a UFO near Sheffield’s covered during the unveiling of a monument on Aug. 26, 2015. The monument, marking the site of the event which was inducted into the Great Barrington Historical Society archive, was removed by the town in 2019. Berkshire Eagle File Photo.

30 | UPCOUNTRY MAGAZINE | Fall 2020

Research Center.

“I think it’s best to clear the air first [with the town],” Reed said of his hesitancy to install the telescope.

‘Historically significant and true’ Reed is, by no means, the only person to speak about what was seen Sept. 1, 1969, but he is the most active and vocal in seeking public validation and acceptance.

“Belief has nothing to do with matters of faith. It has nothing to do with our current scientific knowledge.

Massachusetts had the first documented UFO case in the country,” Reed said, referring to the 1639 diary entries of Massachusetts Bay Colony Gov. John Winthrop about colonists seeing great lights in the night sky over the Charles River. “Having our account officially inducted into American history, as historically true, is pioneering. It’s today. It’s tomorrow.”

In February 2015, the Great Barrington Historical Society voted 6-3 in favor of recognizing the 1969 event as "historically significant and true." The decision was based on evidence that supported the claim: the radio station's reports, eyewitness accounts — some of whom gave testimony to the U.S. Air Force, and polygraph results on Reed showing a 99.1 percent truthful reading under questioning about what he saw.

Recognition of off-world/ UFO experiences as factual events is only part of his motivation for speaking so publicly. It also is something his late father, Howard W. Reed, Ph.D., a two-term selectman in Canaan, Conn., had encouraged him to do.

His father introduced him to Robert Bletchman, an attorney and the public relations director for the Mutual UFO Network (MUFON), who helped organize the 1992 United Nations Symposium on Extraterrestrial Intelligence

A citation issued by Gov. Charlie Baker in November 2015 recognizing Reed’s “dedicated service” to the incident being “factually upheld, founded and deemed historically significant and true by Massachusetts historians,” can be found on a sign at the Thom Reed UFO Monument Park. Photo by Jennifer Huberdeau.

and Human Future, at which Friedman spoke. The Reed family’s incident was among the UFO encounters spoken about during the symposium Oct. 2, 1992.

September 1969 While the majority of the Sept. 1, 1969, witnesses reported seeing a lighted object making irregular motions in the sky, a few recently spoke about their more involved encounters as part of the “Unsolved Mysteries” episode.

On the night of Sept. 1, 1969, as Reed recounts, his family — Reed, then 9, his mother, Nancy, his then-6-

year-old brother, Matthew, and his grandmother — had stopped at his mother’s diner, The Village Green in Sheffield, on their way home to Great Barrington. Because it was late, Reed says, his mother took a shortcut over the covered bridge in Sheffield.

It was near the covered bridge that, the family says, they first saw a sphere of light rising over the banks of the nearby river. The light ascended about three stories into the air, eventually moving toward a disclike object, appearing similar to a turtle shell, hovering over a nearby cornfield.

Family members say the air pressure changed and the

car was filled with light. And that’s the last thing most of the family remembers before waking up in the car with Nancy Reed now in the passenger seat.

“We were extracted from the vehicle,” Thom Reed said.

“I don’t say who did it, because I don’t know who.”

The Reed family learned the next day that other members of the community had similar experiences or had seen strange lights in the night sky.

Eventually, excitement about the events died down, and people stopped talking about it.

When Reed did speak about it, he says, it led to ridicule and even fights in school. The family moved to Canaan, Conn.

UpCountryOnline.com | 31

The missing monument Initially, Reed says, he felt welcomed by the community.

Then a series of requests from the town to move the monument signaled a shift in support from town leaders.

“This is similar to what’s happened in Salem. There’s a lot of people out there who don’t want to be associated with the witch trials,” he said, suggesting that Sheffield officials have decided to distance themselves from the UFO incident. “You can’t change your history just because you don’t like your history. You can’t erase your own history. When you have a history [like this], use it to your advantage. It’s not that difficult.”

“It’s been 50-something years and we’ve just gotten to the point that people are accepting that something happened that day, not just to me,

IF YOU GO …

Thom Reed UFO Monument Park What: Park dedicated to the Reed family 1969 UFO encounter. The park’s benches and solar lights are donated by ufology television shows and personalities.

Where: Covered Bridge Lane, Sheffield, Mass.

More information: ufopark.org

but to the community. It’s been validated,” he said.

The monument already was in its second location when the town’s request for removal came in 2018.

Reed remains steadfast in his statement that the town was involved in the placement of the monument in September 2015 and is just as responsible as other parties for its placement in what has been identi-

fied as the town’s right of way.

Emails between the town counsel, town administrator and Reed from September 2015 indicate the town helped pick a new location, east of the original spot on land owned

by Louis Aragi of Pine Island Farm, and that the monument was moved to the new location by town Department of Public Works crew members. They also show that Reed helped

connect the town and Aragi, and helped facilitate a meeting between the town administrator and another individual at the monument site.

Communication between Reed and the town broke down in 2018.

Emails to Town Counsel Mark R. Reich and Town Administrator Rhonda LaBombard were not answered. Calls to LaBombard’s office was not returned.

And yet, there still might be hope for an amicable solution. Last month, the town returned the missing bench to the UFO Park. Reed, though, still is awaiting the monument’s return.

Reed said he is hoping that he and town officials can make a fresh start.

“I’m just trying to do something nice for the community where I grew up, to add something positive,” he said.•

A monument to an off-world incident in 1969, once located near the Sheffield Covered Bridge, was removed in 2019. Berkshire Eagle File Photo

32 | UPCOUNTRY MAGAZINE | Fall 2020

Forget about pie; bake these delicious fall treats instead When fall arrives, and the first apple and pumpkin pies come out of the oven, it can be hard to remember that there are so many more things you can make with your fall harvest.

To help you think outside the pie pan, we asked the bakers at King Arthur Baking in Norwich, Vt., for a few recipes to get you started ...

INGREDIENTS:

DIRECTIONS:

• 1 cup vegetable oil

Preheat the oven to 350 F. Lightly grease two 8 ½-by-4 ½-inch loaf pans (if you are making the plain version of the bread); two 9-by-5-inch loaf pans (if you are adding chocolate chips and nuts); or one of each, if you are making one plain loaf, and one loaf with chips and nuts.

In a large bowl, beat together the oil, sugar, eggs, pumpkin and water.

Add the flour, baking powder, baking soda, salt, nutmeg and vanilla, stirring to combine.

Mix in the chips and nuts, if you are using them. To make one loaf with chips/ nuts, one loaf without, divide the batter in half. Leave half plain, and add 3/4 cup chips and 1/2 cup nuts to the other half.

Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired.

Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean, and that same tester inserted about ½ inch into the top of the loaf doesn’t encounter any totally unbaked batter.

Remove the bread from the oven, and cool it on a rack. When it’s completely cool, wrap it well in plastic wrap and store it overnight before serving.

• 2 2/3 cups granulated sugar • 4 large eggs • One 15-ounce can pumpkin (not pumpkin pie filling) • 2/3 cup water

Easy Pumpkin Bread

• 3 1/3 cups King Arthur Unbleached All-Purpose Flour

(Recipe courtesy of King Arthur Baking)

• 1/2 teaspoon baking powder

Whenever we have a company gathering, this pumpkin bread is one of the first things to disappear. It’s super-moist and packed with flavor, and it can be made into a simple pumpkin loaf or enhanced with chocolate chips and/or nuts. Or raisins.

Or butterscotch chips. Or …

Prep time: 10 minutes | Bake time: 1 hour to 1 hour, 20 minutes | Active time: 1 hour, 30 minutes Yield: 2 loaves

• 1 teaspoon baking soda • 1 1/2 teaspoons salt • 1 teaspoon nutmeg • 1 teaspoon vanilla extract • 1 cup chopped walnuts or pecans, optional • 1 1/2 cups chocolate chips, optional • Coarse white sugar, for sprinkling on top, optional

Photo provided by King Arthur Baking

Tips from King Arthur’s Bakers: How about making gift loaves? This recipe makes eight 3-by-5-inch loaves, with the addition of the chips and nuts.

Bake the loaves for about 45 to 60 minutes; start testing at 45 minutes, and remove from the oven when a toothpick inserted into the center of one of the loaves comes out free of crumbs.

Variation: substitute diced crystallized ginger, golden raisins or dried cranberries for the chocolate chips and/or nuts.

Can you use your own homemade puréed pumpkin? Sure. Just be aware that it’ll probably be thinner than canned pumpkin, so you would want to add a bit more flour. Results might vary. .

Want to add a simple icing? Just before serving, drizzle with a mixture of 1 cup confectioners’ or glazing sugar, 2 tablespoons melted butter and 1 tablespoon milk.

34 | UPCOUNTRY MAGAZINE | Fall 2020

Salted Caramel Nut Tart with Rye Crust (Recipe courtesy of King Arthur Baking)

Why will you love this tart? Its tender rye crust features delicate texture and mild rye flavor. Its bottom layer of crunchy toasted nuts is aromatic and flavorful; and its salted caramel filling is wonderfully gooey and sticky — that’s why!

Prep time: 45 minutes | Bake time: 45 to 50 minutes | Active time: 2 hours, 30 minutes Yield: One 9-inch tart

INGREDIENTS: PASTRY • 2/3 cup King Arthur Unbleached All-Purpose Flour

Photo provided by King Arthur Baking

• 2/3 cup medium rye flour • 1 tablespoon sugar • 3/8 teaspoon salt • 8 tablespoons unsalted butter, cut into ½-inch cubes • 3 to 4 tablespoons ice water NUTS • 8 ounces mixed unsalted nuts (about 2 cups); walnut and pecan halves, almonds, hazelnuts, cashews and pistachios are good choices, or use your own favorites.

CARAMEL • 1 1/4 cups sugar • 1/4 cup water • 1/2 teaspoon salt • 1/2 cup + 2 tablespoons heavy cream • 2 tablespoons unsalted butter

DIRECTIONS: To make the pastry: Combine the flours, sugar and salt in a medium bowl.

Add the butter and toss with the dry ingredients, pressing the butter cubes between your thumbs and forefingers to create flattened, flour-coated pieces about ¼-inch to ½-inch in size. Work as quickly as possible so as not to warm up the butter too much. You also can use a pastry blender or your stand mixer to work the butter into the dry ingredients.

Add 1 tablespoon of ice water at a time, tossing it thoroughly with the flour-butter mixture; a bowl scraper is a handy tool here. Continue to add water until the

dough barely is cohesive, with some dry bits remaining.

Transfer the crumbly dough to a clean work surface or a piece of parchment and press it into a disk. Wrap the dough securely and chill it for at least 1 hour, preferably 2 to 3 hours. While you are waiting, prepare the nuts and caramel.

To prepare the nuts: Preheat the oven to 350 F. Place the nuts on a baking sheet and transfer them to the oven to toast until they have taken on just a little bit of color, about 10 to 12 minutes.

Remove the nuts from the oven and set them aside to cool.

To make the caramel: In a deep, heavy-bottomed saucepan with a capacity of at least 1 1/2 quarts (the syrup will bubble up during cooking), combine the sugar, water and salt. Stir briefly to combine, then place over medium-high heat.

When the mixture comes to a boil, reduce the heat to medium and cook without stirring. Watch carefully; as the syrup begins to turn golden at the edges, swirl the pan gently without lifting it off the heat to even out the color.

Continue to cook the syrup, swirling the pan regularly and brushing the sides of the pan with water if any sugar crystals form, until it darkens to a light amber color and you start to smell a rich caramel aroma.

Remove the pan from the heat and slowly pour in the cream while you stir with a heatproof spatula. Be careful: The sauce will bubble and steam vigorously.

Once the cream has been incorporated thoroughly, return the pan to the heat.

When the caramel starts to bubble again, remove the pan from the heat.

Stir in the butter, a tablespoon at a time, until it completely is melted and the sauce is smooth. Set aside the caramel to cool to room temperature while you blind-bake your crust.

To bake the crust and assemble the tart: On a lightly floured surface, roll the chilled pastry into an 11-inch to 12-inch circle about ⅛ -inch thick. Lay it gently into a 9-inch round tart pan, pressing it into the corners. Fold the overhanging dough over on itself to reinforce the edge of the tart.

Prick the bottom of the crust with a fork and place it in the freezer for 15 to 20 minutes while you preheat the oven to 400 F. Remove the crust from the freezer and line it with foil or parchment paper, and fill it with pie weights or dried beans or rice.

Bake the crust for 20 minutes. Remove it from the oven, and gently remove the liner and weights, then return it to the oven for 7 to 10 minutes, until the bottom looks dry and the edges are just beginning to turn golden.

Scoop the nuts into the hot crust, then pour in the caramel.

Return the assembled tart to the oven and bake for 10 to 15 minutes, until the caramel is bubbling and the outer crust is golden brown; the cooler your caramel has become, the longer you’ll need to bake the tart.

Remove the tart from the oven and transfer it to a rack to cool completely.

Store any leftover tart at room temperature for up to five days.

UpCountryOnline.com | 35

Photo provided by King Arthur Baking

Apple Skillet Cake

• 1/2 cup granulated sugar

(Recipe courtesy of King Arthur Baking)

• 1 1/2 teaspoons baking powder

This easy, buttery cake is marbled with sweet and spicy apple slices.

• 2/3 cup milk, lukewarm

Prep time: 20 minutes | Bake time: 50 minutes to 1 hour | Active time: 1 hour, 40 minutes Yield: 10-inch cake

• 1/2 teaspoon salt • 1 large egg, at room temperature • 6 tablespoons butter, melted • 1 teaspoon vanilla extract

INGREDIENTS:

• Coarse sparkling sugar, to sprinkle on top, optional

APPLES

DIRECTIONS:

• 4 or 5 large tart green apples (such as Granny Smith), peeled, cored and sliced (about 1 1/2 pounds); about 18 ounces prepared, about 5 1/2 to 6 cups • 1/3 cup brown sugar, packed • 3 tablespoons boiled cider • 1 teaspoon apple pie spice, or your favorite combination of sweet spices • 1/4 teaspoon salt CAKE • 1 1/3 cups King Arthur Unbleached

All-Purpose Flour

Preheat the oven to 350 F. Butter a 9 ½-inch round, 2-inch deep cast-iron skillet or a 9-inch square cake pan.

Combine the peeled, sliced apples with the brown sugar, boiled cider, spices and salt. Set aside.

Combine the flour, sugar, baking powder and salt. Set aside.

Mix the warm milk, egg, melted butter and vanilla. Add to the flour mixture, stirring to combine. Pour into the prepared skillet.

Spoon the apple mixture onto the batter. For the best appearance, make sure the apples are distributed a little more heavily

36 | UPCOUNTRY MAGAZINE | Fall 2020

toward the edges of the pan. Sprinkle with coarse sparkling sugar, if desired.

Bake the cake for about 50 to 60 minutes, until it is light brown and a cake tester inserted into the center comes out clean.

Remove from the oven and cool for about 5 minutes. Loosen the edges of the cake from the pan and cool for an additional 20 minutes or so.

If you haven't sprinkled with coarse sparkling sugar, dust with confectioners' or glazing sugar, and serve with whipped cream or iced cream right from the pan.

Tips from King Arthur’s Bakers While we like the free-form apple distribution in this cake as described above, we understand if you want to match the picture. To do so, mix the apples with the sugar and spices as directed, but don't spoon them onto the batter in the pan. Instead, line up 4 to 6 slices and place them vertically into the batter. Repeat, spacing them at intervals until you have used all the apples. Bake as directed.

Fresh Apple Cinnamon Scones (Recipe courtesy of King Arthur Baking)

"What are you making? It smells like a fall day..."

That was the reaction the first time we baked these moist, flavorful scones.

Fresh-diced apple and cinnamon chips complement each other beautifully, flavorwise; and a topping of crunchy, cinnamon-enhanced coarse sugar is the perfect foil to the scones' tender texture.

Prep time: 10 minutes | Bake time: 18 to 22 minutes | Active time: 58 minutes Yield: 12 large scones

INGREDIENTS: SCONES • 2 3/4 cups King Arthur Unbleached All-Purpose Flour • 1/3 cup granulated sugar • 3/4 teaspoon salt • 1 tablespoon baking powder • 1 teaspoon apple pie spice or cinnamon • 8 tablespoons butter, cold • 3/4 cup chopped fresh apple, in halfinch pieces (about half a medium apple); leave the skin on, if you like

ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

Scrape the dough onto the floured parchment or pan, and divide it in half.

Gently pat and round each half into a 5-inch to 5 ½-inch circle about ¾-inch thick.

To make the topping, stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.

Using a knife or bench knife that you have run under cold water, slice each circle into 6 wedges.

Carefully pull the wedges away from the center to separate them just a bit; there should be about a half-inch space between them at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425 F. Bake the scones for 18 to 22 minutes, or until they are golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

Remove the scones from the oven,

and cool briefly on the pan. Serve warm.

When they are completely cool, wrap in plastic and store at room temperature for up to several days.

Tips from King Arthur’s Bakers: Why freeze the scones before baking?

Because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.

To make free-form rather than wedgeshaped scones, increase the applesauce to 3/4 cup. Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a lightly greased or parchment-lined baking sheet. Bake the scones in a preheated 375 F oven for about 30 minutes.

Scones are best served warm. They are delicious as is, but add butter and/ or jam (or apple butter), if you like. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil and warm in a preheated 350 F oven for about 10 minutes.

Cinnamon chips have become increasingly difficult to find over the years.

Caramel chips or butterscotch chips are a good substitute. • Photo provided by King Arthur Baking

• 3/4 cup cinnamon chips or 1/2 cup cinnamon sweet bits • 2 large eggs • 1 teaspoon vanilla extract • 1/2 cup applesauce,

unsweetened preferred

TOPPING: • 3 tablespoons coarse

white sparkling sugar

• 1/2 teaspoon cinnamon

DIRECTIONS: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and spice.

Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

Stir in the chopped apple and cinnamon chips.

In a separate mixing bowl, whisk together the eggs, vanilla and applesauce.

Add the liquid ingredients to the dry Fall 2020 | UpCountryOnline.com | 37

Apple orchards prepare for an unprecedented pick-your-own season Overcome COVID-19 cabin fever at your local apple orchard

By Bob Audette

Across Southern Vermont orchard managers are preparing for an unprecedented pickyour-own apple season.

"Consumers are looking for local food and they also are looking for fun experiences," said Vermont Agriculture Secretary Anson Tebbetts. "Pickyour-own operations offer great value and experiences while providing fresh food."

Tebbetts said apple orchards, following the recommended precautions, could just be what so many people need after months of being cooped up at home. “Pick-your-owns are playing an important role during the pandemic," he said.

"Consumers are looking for safe places to shop and what better place than an outdoor pick-your-own farm?"

"It is a tender and challenging time, yet spirits remain high and we are feeling positive for this season," said Simon Renault, general manager of

Ashley Howe picks Cortland apples at Terry's Orchard in Bennington, Vt. Bennington Banner File Photo

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Hannah Phillips, a Brattleboro resident, picks apples at the Green Mountain Orchard in Putney, Vt. Brattleboro Reformer File Photo

Scott Farm on Kipling Road in Dummerston, Vt. At Scott Farm, as at all orchards in Vermont, in-person picking is being limited to one customer per 200-square-feet of orchard space.

All employees and customers in the pick-your-own area must practice social distancing and will be encouraged to wear face coverings. Some orchards might require appointments, so it's important to call ahead, and on-site farm stores will also be limited to 25 percent occupancy.

"At the Scott Farm Market," said Renault, "we will require face masks. We have setup a hand washing and sanitizing station and a one-way traffic flow through the building."

One-way traffic flow will also be established in the orchards to prevent people from congregating or passing too close to each other.

Andrea Darrow, who owns and operates Green Mountain Orchard in Brattleboro, Vt., with her husband, Evan, their son Casey and Evan's brother, Matt, said a pick-your-own orchard might just be what the doctor ordered to overcome COVID-19 cabin fever.

"With everyone locked up in their houses so much, the orchard and the blueberry field is a great place to reconnect and meet up with family or other families, bring a picnic, pick and enjoy the fresh air," she said. "We have lots of space."

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Green Mountain Orchards has set up washing stations and outdoor pay stations but it's cavernous retail operation is also very welcoming, though visitors have to wear masks if they step inside.

"There are five overhead doors that are open," said Darrow. "It's very spacious and breezy."

The Vermont Agency of Commerce and Community Development issued guidance for pick-your-own orchards, which recommends cashless and touch-less transactions.

While facial coverings are only recommended in the restart plan, orchards can ask their customers to wear them while on property and picking.

Picking containers must either be clean containers brought in by customers or disposable containers provided by the farm for customers to take home. Farms can also offer reusable containers that are thoroughly cleaned and disinfected before each use.

One aspect of the restart plan might be difficult for some customers to adhere to — onsite consumption of food, including crops being picked, will not be allowed.

"All of our farm workers will be wearing face masks and offices and common areas are disinfected three times a day," said Renault. "And all our bathrooms are cleaned and sanitized every day." •

Pick-your-own fun still is possible What to know before you go ...

Before heading out to a local orchard or farm for an afternoon packed with “pickyour-own” fun, there are a few things you should know.

COVID-19 has changed how pickyour-own farms and orchards are operating. You might need to make reservations to participate at some locations, while some orchards and farms might opt out altogether. Orchards always have prepicked bushels and pecks of apples for you to choose from. Many farms also offer

pre-picked pumpkins at their farm stands and stores.

And don’t be disappointed if your favorite farm isn’t offering hayrides or corn mazes this year. Farms in Massachusetts and Vermont still are allowed to provide some “agritainment,” but safety regulations, such as social distancing requirements, might cause them to cancel wagon rides or other close-proximity festivities. As always, we suggest calling ahead.

WHAT TO EXPECT Feeling sick? Stay home.

Customers who are feeling ill, have a fever or have been exposed to COVID-19 are asked to refrain from visiting a farm or orchard.

Wash your hands Multiple sanitizing and hand-washing stations for customer use are required.

Dwight Miller Orchards, East Dummerston, Vt. Brattleboro Reformer File Photo

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Farms are required to frequently sanitize touched surfaces, objects and tools.

Wear your mask In Massachusetts, masks/face coverings are a must for employees and customers at all times. Guidance issued by the state requires all customers over the age of 2 to wear their masks while on the farm/ orchard, especially in the harvest area.

Masks must cover the mouth and nose, regardless of the proximity/absence of another individual or family group.

In Vermont, face masks/coverings are required in all public spaces anytime it is not possible to say 6 feet away from people not from your household. Farms and orchards can require that masks/face coverings be worn at all times. Masks must cover the mouth and nose.

The 6-foot rule still applies Regardless of whether you are in the orchard or the pumpkin field, Massachusetts and Vermont have maintained that 6 feet of social distance must be kept between unrelated groups and individuals.

Most farms are requiring parents to keep children at arm’s reach.

To maintain social distancing requirements, farms are required to reduce the number of people in the field/orchard at one time. This will require farms to restrict and change the flow of customers in the field, so, watch for signage. The reduction in number also might require preregistration and customers to remain in their cars while waiting to enter the harvest area.

Leave your own containers at home Single-use containers/bags or sanitized reusable containers are required in both states. In Massachusetts, all containers must be supplied by the farm. Vermont does allow consumers to bring sterilized containers if the farm allows it.

Sampling is forbidden On-site consumption of food — eating or sampling fruit in the fields and orchards, or after the harvest — is not permitted by either state. That also means pie-eating contests and free samples are canceled.

Restrooms and cash payments might not be available Both states are encouraging farms and orchards to prioritize cashless and touchless payments. Restrooms might be unavailable, depending on the venue.

PICK-YOUR-OWN APPLES Windy Hill Farm, Great Barrington, Mass. Berkshire Eagle File Photo

While most orchards will have apples ready for harvest by Labor Day, if not before, we strongly encourage readers to call ahead or check online before heading out to your favorite orchard or farm this year.

Jaeschke’s Orchard

In the Berkshires

94 Old Cheshire Road, Lanesborough 413-448-6009; lakevieworchard.com

Bartlett’s Apple Orchard

575 Swamp Road, Richmond 413-698-2559; bartlettsorchard.com

Hilltop Orchards and Furnace Brook Winery 508 Canaan Road, Richmond 413-445-1259; hilltoporchards.com

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23 Gould Road, Adams 413-743-3896; jaeschkesorchard.com

Lakeview Orchard

Riiska Brook Orchard 101 New Hartford Road, Sandisfield 413-258-4761; riiskabrookorchard.com

Windy Hill Farm

686 Stockbridge Road, Great Barrington 413-298-3217; windyhillfarminc.com

In Southern Vermont

Cortland Hill Orchard

72 Miller Road, West Brattleboro 802-254-9779; facebook.com/CortlandHill- Orchard-1715196975454457

Green Mountain Orchards 130 W. Hill Road, Putney 802-387-5851; greenmountainorchards.com

Sugar House Dwight Miller Orchards Harlowe’s 556 Bellows Falls Road, Putney 511 Miller Road, East Dummerston 802-254-9111; facebook.com/dwightmillerorchards

Mad Tom Orchard

2615 Mad Tom Road, East Dorset 802-366-8107; madtomorchard.com

Scott Farm & Orchard – Landmark Trust USA 707 Kipling Road, Dummerston 802-254-6868; scottfarmvermont.com

802-387-5832; facebook.com/HarlowsSugar-House-112054582190889

PICK-YOUR-OWN PUMPKINS Whitney’s Farm Market & Country Gardens, Cheshire, Mass.

Want to pick your own pumpkin? A majority of the places on this list have pre-picked the pumpkins but have left them in the field for you to claim as your own. We suggest that you call ahead or visit their websites before you head out to find the perfect pumpkin to carve.

In the Berkshires

Howden Farm

303 Rannapo Road, Sheffield 413-229-8481; howdenfarm.com

Ioka Valley Farm

3475 Hancock Road (Route 43) Hancock 413-738-5915; Iokavalleyfarm.com

Mountain View Farm 45 Old Cheshire Road, Lanesborough (413) 770-6595; facebook.com/mtnviewfarm1

Riiska Brook Orchard 101 New Hartford Road, Sandisfield 413-258-4761; riiskabrookorchard.com

Whitney’s Farm Market & Country Gardens

In Southern Vermont

Equinox Valley Nursery Route 7A, Manchester 802-362-2610; equinoxvalleynursery.com

Green Mountain Orchards 130 W. Hill Road, Putney 802-387-5851; greenmountainorchards.com

1775 S. State Road (Route 8), Cheshire 413-442-4749; whitneysfarm.com

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A is for Apple 6 regional apples to add to your table this fall

By Margaret Button

CORTLAND

Macoun and gala and McIntosh, oh, my!

It's apple season, and with so many delicious varieties to choose from in the Berkshires and Southern Vermont, it's difficult to know what you're picking and what that apple is best used for (besides taking a big old juicy bite out of, of course).

Here are a few varieties we found ready for the picking at regional apple orchards. Use this cheat sheet to plan which apples you'll be filling your basket with.

Happy harvest!

CORTLAND Characteristics: Sweet, with a hint of tartness; juicy; tender, snow-white flesh.

Best used for: Excellent for eating, salads, sauces, pies and baking; good for freezing

IDARED

Special hint: McIntosh's tender flesh cooks down quickly. Add a thickener if making a pie.

GALA Characteristics: Mild sweet flavor; juicy; crisp, creamy yellow flesh Best used for: Eating and salads

MACOUN Characteristics: Extra sweet and aromatic; very juicy; tender, snow-white flesh Best used for: Excellent for eating; good for sauces and salads Special hint: Try serving Macoun slices with cheese for a sophisticated dessert in the fall.

IDARED

ROXBURY RUSSET

Characteristics: Sweetly tart; juicy; firm, pale, yellow-green flesh, sometimes tinted rosy pink

Characteristics: Firm, yet tender, flesh; some tartness; fundamentally sweet; white to greenish to greenish-yellow flesh.

Special hint: Idareds make a beautifully colored applesauce. Cook the apples with the skins on and strain the sauce to get the best pink color.

MCINTOSH Characteristics: Sweet, with a tart tang; very juicy; tender, white flesh.

MACOUN

Best used for: Excellent for juice and hard cider; good for eating and cooking.

Special hint: Keeps for six months in proper storage.

(These heritage apples, introduced to America in the mid-1600s, can be found at Scott Farm in Dummerston, Vt.)

Sources: nyapplecountry.com; extension.illinois.edu

Left: Berkshire Eagle File Photos; top right: Berkshire Eagle File Photo; center, bottom right: Brattleboro Reformer File Photos

44 | UPCOUNTRY MAGAZINE | Fall 2020

GALA

Special hint: Size, mellow flavor and thin skin make them a perfect choice for lunches and snacks for kids.

Special hint: Good for kabobs, fruit plates and garnishes because they don't turn brown quickly when cut.

Best used for: Sauces, cooking, baking and pies; good for eating, salads and freezing

MCINTOSH

Best used for: Excellent for eating and sauces; good for salads and pies.

ROXBURY RUSSET

Visit us on the web: UpCountryOnline.com

Hard cider bursting with

Berkshire flavor Locally sourced apples fuel the Berkshire Cider Project

46 | UPCOUNTRY MAGAZINE | Fall 2020

By Mike Walsh NORTH ADAMS, Mass.

It starts with an apple.

Or, more specifically, an apple cider doughnut. A girl named Kat was enjoying one at Hilltop Orchards in Richmond when someone snapped a photo that later would become a profile picture on a dating site.

A boy named Matt, who possessed a deeply rooted history with apples himself, saw that photo and thought she looked pretty cool. He reached out.

About eight years later, Katherine Hand and Matt Brogan have teamed up to launch the Berkshire Cider Project out of the Greylock Works building in North Adams.

Brogan hails from central New York, a region humming with an apple, cider and wine economy. Hand grew up coming to the Berkshires, where apple picking was a staple every fall.

The Berkshires have become part of their story, and it’s a story they are telling through hard cider.

Kat introduced Matt to her Berkshires, and ultimately thought a cider-making kit would make a unique gift.

The next thing she knew, their tiny New York City apartment had a closet stuffed with glass fermentation carboys bubbling away.

When the two started planning their wedding, they knew two things: One, it had to be in the Berkshires — the Massachusetts Museum of Contemporary Art was the site in early October; and two, they were going to need more room to make cider for the rehearsal celebration at Cricket Creek Farm.

The operation moved to the chilly, unfinished basement of Hand's family home in Lenox.

“We were lucky we had a closet in the first place in Brooklyn. That got taken over by a bunch of 5-gallon jugs. We bought a mini fridge and it kind of got out of control,” Hand

Left: Katherine Hand introduced husband Matt Brogan to her Berkshires, and ultimately thought a cider-making kit would make a unique gift.

Above: The Berkshire Cider Project is currently offering three hard ciders: its flagship dry cider, Orchard Blend 2019; a rosé; and a special limited release cider made with apples from Hancock Shaker Village’s historic orchard . Photos provided by Berkshire Cider Project

says. “We're coming up on our third wedding anniversary now.

This place has a very special place in our hearts, and the fall is a very special time to be here.”

While various mini-batches still dot the shelves of the basement, the cidery at Greylock Works now has a pair of 600-gallon tanks, and things are getting ready to get humming when the apple hauls come in for pressing in September.

Opening a business in the midst of a pandemic has been no picnic, but Brogan says it has only added to their story.

The creativity and teamwork upon which they have relied to get up and running on July

3 came about because of an almost forced-soft opening this season.

It’s a story you can hear on Fridays and Saturdays out of a brick window off the back end of their operation at Greylock Works, but also at a variety of other places.

They released a new rosé at Mezze Bistro and Bar in Williamstown, and have a program going with Hancock Shaker Village that has them rehabbing an old orchard and creating a special small-batch cider in partnership. They also have partnered with fellow newbie neighbors The Break Room restaurant for some outdoor dinners.

Whenever Phase 4 of the state's reopening plan rolls around, Berkshire Cider Project plans to open a full tasting room inside the cidery and become an even bigger part of the Greylock Works revolution. Until then, a sort of cider garden might be implemented this fall to augment the masked tastings and retail spot.

Much of the work in cider-making happens behind the scenes, whether it’s the long months fermenting or in the sourcing of apples.

“It starts with the source,” Brogan says. “We deliberately don’t own an orchard or have any arrangement with an orchard. The best-case scenarUpCountryOnline.com | 47

io is, we’ll be taking from as many orchards across Berkshire County as possible. We want to tell their stories. If we work with Hilltop as a main supplier, I get my Golden Russets from him. And then next year, I want my Northern Spies from Jaeschke’s, and such-and-such from Bartlett’s, or wherever.”

Particularly in a year of such uncertainty for small businesses, they hope to create an additional revenue stream for local farms.

“Everybody in Berkshire County has been so welcoming, and so open to new ideas,” says Brogan, who noted that cider is growing as a national

trend. “Berkshire County has this story. It’s a farm-to-table story, but it’s more than that.

People love knowing where their blueberries come from, or someone will come up to the window and tell me to make sure I buy my tomatoes 'here.'

People know their agriculture around here.”

The Berkshire Cider Project opened with a flagship dry cider, upon which it plans to base an arsenal of beverages, including a heavily aged, Champagne-style cider that will become a premium product for wedding season.

“The whole line is going to be fairly dry. This fall, we’ll

IF YOU GO …

The Berkshire Cider Project Greylock WORKS, 508 State Road, North Adams, Mass.

Open noon to 6 p.m., Friday and Saturday.

Bring ID. Credit and debit only. Please follow distancing signs and wear a mask.

More information: 413-409-6058, berkshire-cider.com

release a barrel-aged program.

It’s a bittersweet, more robust, hazy cider, some may call scrumpy,” Brogan says. “And then as we go into Thanksgiving, Christmas, we’ll do maybe

The Berkshire Cider Project opened with a flagship dry cider, upon which it plans to base an arsenal of beverages. Photo provided by Berkshire Cider Project

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a spiced; we’re interested in tea, or hopped ciders, but not too many flavors. We want to focus on the apple varieties.”

The next chapter of their story is one of sustainability.

Hand has a background in corporate sustainability, and has found joy in working with a small, startup business.

They are encouraging suppliers to limit use of pesticides, while also looking at their own waste and using highly recyclable glass bottling. BCP also has plans to donate a portion of revenue to local nonprofits and organizations that work on sustainability.

“We realize that we are one small part of this bigger ecosystem that makes our business successful and that makes the community successful,” she says. “When I talk about sustainability, I think about environmental and social aspects.

We want to live in a strong community with opportunity for everyone.”

Plans are formulating for a community press this fall, where locals can bring in bushels from their backyard trees and see them turned into cider.

Come back in eight months and get your own bottle.

“There are all sorts of wild apples out there,” says Brogan, “and those are actually the ones that have the most flavor, because they’ve had to fight to live.”

Possibly a metaphor, because with Berkshire Cider Project, it all comes back to the apple, and that is where Brogan and Hand want to help this community thrive. •