Buck Hollow Farm Newsletter January 2009,Bed and Breakfast Recipe
Online Edition No.53 March 2009
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***Antiques of Buck Hollow***

GIZMO'S GOSSIP  Gizmo's Gossip

Hi again everyone.
It's finally arrived.  Your long wait is over.  It's GIZMO'S SECOND ANNUAL BUCK HOLLOW FARM  PET PHOTO CONTEST.  Last's years was a lot of fun,  many photos submitted and a close vote.  So here's how it works.

Between now and March 22,  send us a photo of your Pet,  along with its name and your email address.  Mom will be creating a web site which will have all the submitted photos.  That site will be announced in the next newsletter along with instructions on how to submit your vote (it's really easy,  even Utah could do it).  We will use the month of April to tally it up and make the official announcement in the following newsletter.

The winner will be awarded two complimentary nights at the inn with second place receiving one night.

IMPORTANT !   Only one photo per household can be accepted (last year we received as many as 5).  Also,  no stuffing the ballot box ( I noticed what happened last year guys.  I may be just a pooch,  but I'm pretty quick - mentally if not physically).  Let's just have fun.

Send all entries to Pet Photo Entry


P.S. Here's Utah hoping Mom will let him enter the contest...but he wants a lifetime supply of bones. I'll second that!!!


Love Gizmo



Ham and Gruyère French Toast Sandwiches

Ham & Gruyere French Toast Sandwiches

For the best results, choose a dense style of bread, such as sourdough. It's layers of your-choice-of-ham-product and Gruyere on one dipped-in-egg bread slice, placed in a buttered frying pan, then topped with another egg-dipped slice, and cooked till egg is set and cheese is melted. To serve with, thinly sliced Granny Smith apples are simmered with water, maple syrup, and cinnamon until just tender.

2 Granny Smith apples—peeled, cored and thinly sliced
1 cup water
1/4 cup maple syrup
One 3-inch cinnamon stick
2/3 cup milk
2 large eggs, beaten

Eight 1/2 -inch-thick hand-cut slices from a loaf of white bread
Dijon mustard
6 ounces sliced Gruyère cheese
1/2 pound thickly sliced smoked ham
1 to 2 tablespoons unsalted butter

1. In a medium saucepan, combine the apples, water, maple syrup and cinnamon stick and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the apples are tender, about 6 minutes. Using a slotted spoon, transfer the apples to a bowl and let cool to room temperature.
2. In a shallow bowl, whisk the milk and eggs. Spread 4 slices of the bread with mustard. Top with half of the cheese, the ham and then the remaining cheese. 
3. In a large skillet, melt 1 tablespoon of the butter over low heat. Dip the bottoms of the 4 topped bread slices in the beaten egg until just saturated and transfer to the skillet.

4. Dip the remaining slices of bread on 1 side only and place them, soaked side up, on the sandwiches. Cover the skillet and cook over moderately low heat until the bread is browned on the bottom, about 3 minutes.

5. Turn the sandwiches, adding more butter to the skillet if necessary. Cover and cook until the second side is browned and the cheese is melted, about 3 minutes longer.

6. Transfer the sandwiches to a cutting board and let stand for 5 minutes. Cut in half and serve with the maple apples.


2nd annual pet photo contest!! 

Buck Hollow Farm

Well back by popular demand is our Pet Photo Contest. It's a chance for other pets to shine besides Gizmo. It also doesn't hurt that the 1st prize is two free nights, and a second prize of one night at the Inn. Please check Gizmo's Gossip for further details.

Just a reminder that we are continuing to offer  a variety of specials or special weekends, until April. Though we encourage you to make use of these specials, please understand that specials cannot be combined. We still have one spot available for our Maple Sugar Weekend. Whatever your schedule we hope these budget friendly incentives will help you to take time out to relax and get away from it all.

 Maple Sugaring

Maple Sugar Weekend  ( Friday March 13 - March 15th) - Over the years we’ve fielded thousands of questions from guests fascinated about the production of maple syrup on our sugar bush.  Many have wandered down to the sugarhouse “in season” and spent time with Bill Fairchild (our neighbor,  friend and sugar maker) as he goes through the production process.
Thus we thought it might be fun to have a “sugar weekend” which we have now scheduled for Friday March 13 through Sunday March 15.  Reserve for those two nights and we will include  a guided tour of the sugar house with Bill on Saturday afternoon and then head back to the inn for hot refreshments and a warm fire. Bill will join us for dinner on Saturday night ( homemade lasagna, garden salad, fresh baked bread, homemade maple ice cream)  when he will expand upon the history and stories about and the art of Vermont sugar making.  The dinner and breakfast menus will of course have a distinct “maple” flavor.  The cost will be the regular room rate plus $ 20/person to cover dinner,  the tour and Bill’s time.
Here’s your chance to learn all you ever wanted (and perhaps more) about the ancient art of making maple sugar. There is still one spot available. Email Now to Reserve


Winter Midweek Special( Ends April 30 2009)  It is no secret that the best skiing is during the week - fewer people, shorter waits, better powder. It is also no secret that inns and lodging establishments find it challenging to fill their rooms during the week in the off-season. (It's also no secret that everyone is edgy about the economy). IT'S A PERFECT MATCH.
To encourage all of you to make use of weekdays during the winter, we're making the following offer. Come stay with us and to the extent that any or all of your stay includes two weekday nights, (excludes Friday and Saturday), we'll cut the cost of those weekday nights in half. That's right, a 50% discount. So, for example, if you stay Wednesday, Thursday and Friday nights, those first two nights will be at half price while Friday will be at the regular rate. Or, if you stay Monday, Tuesday and Wednesday, the cost of the entire stay is cut in half. Such a deal. No other discount applies. You will need to mention this offer though for the special to apply. Please call or Email Now to Reserve

Canadian at Par ( November 1st - April 30, 2009) For many years, the imbalance of the Canadian dollar versus the U.S. dollar discouraged Canadians from traveling to the U.S. in general and our Inn in particular. To encourage them (and help us) we offered a plan of accepting the Canadian dollar at par for the six months between November 1 and April 30.
When the currencies reached parity our program was no longer needed. Now, once again, there is approximately a 25% difference so the program is now back in effect. The only restriction is that payment needs to be made in either cash or a check payable in U.S. funds and of course can not be combined with any other discount. C'mon down, eh ! Please call or Email Now to Reserve

Brad and Jacquie Foliage Banner


Northwest Model Railroad Show- March 21st in Essex:  10am to 4pm. The show will features operating model railroads in many scales and more than 120 tables of exhibits and vendors. More info: Ron Piro, 878-1135.
8th Annual Vermont Maple Open House Weekend - March 27-29 Statewide Held at sugarhouses throughout Vermont. The Open House Weekend is the public kick-off to the maple season. Statewide Free. 802-763-7435
11th Annual Franklin County Quilt Show Apr 04, 2008 - Apr 05 in St. Albans The best quilt show in Franklin County, Vermont!" Features over 100 quilts, viewers' choice awards, Mayor's Award, vendors, Silent Auction, demonstrations, door prize and Raffle. FREE admission. St. Albans City Hall (100 North Main Street) Sat, 9 am - 4 pm & Sun, 10 am - 3 pm Free
Run Vermont Half Marathon Unplugged- April 11th in South. Burlington: This event is an organized, basic services, running event. You won't see 30,000 spectators like the KBVCM, or hear bands along the way, but you WILL experience a scenic, very flat, half marathon run along with 450 of your running friends.  
16th Annual Vermont Antiquarian Spring Book Fair- April 13th in South. Burlington: 40+ dealers  of Antiquarian Booksellers from New England and the Northeast offering Scarce, Rare & Out of Print Books, both Antiquarian & Modern, Antique Maps & Prints, Postcards & Ephemera for sale  
Vermont Maple Festival - April 24-26 in St. Albans: Maple and More at the 42nd Annual VT Maple Festival! Something for Everyone! Enter the annual Sap Run, attend the Antique Show.  Downtown St. Albans Vermont (Around the town, many venues.) 10:00 a.m. - 6:00 p.m. and some later. Free. 802-524-5800
Everything Equine Expo and Horses 2008 - April 26-27 in Essex Junction: Champlain Valley Exposition, Essex Junction, Vt. The region’s largest educational horse show, featuring 60 seminars with national and local equine experts including Jane Savoy, 175 exhibitors, 4-H kid’s corner, Breyer’s Model Horse Tour, Versatile Horse competition, silent auction and more. “Horsin’ Around” equine variety show on Saturday, 7 pm, separate admission required. Hours: Saturday, 8:30 am to 6 pm, Sunday, 8:30 am to 4:30 pm. Advance tickets, $6, day of show, $8, kids under 5 free with adult. call (802) 878-5545.

Burlington Brew Tours

Burlington Brew Tours

Welcome to Burlington Brew Tours, bringing the great beers of Burlington, VT to the masses!

If you’re looking to explore the beer cultural of Vermont, you have come to the right place. Let a Burlington Brew Tour Guide lead you on a fantastic journey through the wonderful and interesting world of beer. Burlington Brew Tours offers beer enthusiast and novices alike, the opportunity to visit four different microbreweries as well as eat at a local Burlington food institution.

Tours include a sampling and formal analysis of 18 different micro-brews, lunch at Al’s French Fries/Beansies Bus (depending on the season), two private brewery tours given by a brewer or BBT staff member, and roundtrip transportation. So sit back, relax, and get inebriated while Burlington Brew Tours takes charge, to give you the best beer experience possible.