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Month: June 2012

33rd Annual Great Cape May Footrace


The 33rd Annual Great Cape May Footrace, held on May 12, gave runners a first hand look at the new Convention Hall which opened Memorial Day weekend. The race began in front the Convention Hall at 8 a.m. In the 5K race, the top male finisher was Kai Bithell (No. 53) of Cape May.  Top female finisher was Frankie Jordan (No. 69). In the 10K race, the top male finisher was Colin Wills (No. 287) from Boothwun, PA and the top female finisher was Wendy Calarco, (No. 256).


Snacking, Cape May style

You’re hungry, but it’s not dinner time, and you’re craving…something. Hey, there are no calories on vacation, right?

Clockwise from top left: People line up every summer for Hot Dog Tommy’s. Munch on fresh popcorn and roasted nuts from Morrow’s Nut House. The pizzas at Lucky Bones are great for sharing with a beer. Grab some fried Oreos (careful: they are addicting) at Acroteria. You know you want a fudge sample (plus a pound for later) from the Original Fudge Kitchen. Try a unique flavor combination, like Lavender Honey, at Bliss Homemade Ice Cream.

Where are your favorite places for a quick bite?


MAC Volunteer of the Month

 Sue Carroll, of Cape May is the Mid-Atlantic Center for the Arts & Humanities (MAC) Volunteer of the Month for June 2012. MAC’s Manager of Tour Systems Barbara Oberholtzer nominated Carroll for her devoted volunteer work on MAC’s Friends of the Physick Estate Advisory Board. “Sue supports the group with ideas and thorough participation,” Oberholtzer said. Carroll has a long association with MAC going back to the organization’s very beginnings in the early 1970s. She has supported MAC in numerous ways, most recently by helping with the Friends of the Physick Estate fund-raisers at MAC crafts shows. The Volunteer of the Month award is given to a person who demonstrates a high degree of dedication, commitment and constancy to MAC’s volunteer program.

Photo Courtesy of MAC


Prawn Stars

Everybody loves shrimp. Put shrimp out at a party and see a Pavlovian reaction from your guests as they swarm en masse to the sweet pink crustaceans. Private Benjamin Buford “Bubba” Blue summed up our feelings about shrimp when he poetically called it the fruit of the sea and listed hundreds of ways to prepare them. Unlike chicken where the sauce enhances the meat, shrimp is the star in any preparation. Shrimp’s versatility extends beyond flavor combinations. It can also be prepared with a multitude of cooking methods. Whether Grilling, sautéing, deep frying and even boiling, the shrimp’s character, texture and flavor is maintained.

bubba blue shrimp quote from Forrest GumpI am often asked what the difference between shrimp and prawns is. From a culinary viewpoint the only real difference is what part of the world your kitchen is located. Europeans and Australians prefer prawn and American’s find more comfort in the term shrimp. In aquaculture shrimp refers to the marine variety and prawn to the freshwater type. Ask a biologist and another definition is forthcoming. Since I am an American chef and my loyal readers are looking for recipes, I will stick to the term shrimp and get to how to cook them rather than discuss what we should call them.

There are several varieties of shrimp you may find at your local fishmonger. Brown, white and tiger are the most common. Stay away from tiger shrimp as they are easily overcooked and can be rubbery. White shrimp are my personal favorites for color, taste, and texture. Shrimp are best purchased shell-on. Shrimp are sold by the pound and sizes are classified by count per pound. The smaller the number per pound the larger the shrimp are. After peeling the shrimp, save the shells for use in making stock. Shells can be wrapped and frozen until you accumulate enough for a decent size batch of stock. After peeling, shrimp need to be deveined. Make a small slit and remove the intestinal tract. Don’t slice too deep unless you are stuffing or frying the shrimp.
Shrimp are found in waters all around the world and feature prominently in many global cuisines. My favorite culinary match is shrimp and garlic whether in scampi or roasted in an aioli for fried or grilled shrimp. Shrimp also prove my culinary doctrine that all foods are enhanced by bacon. The contrast between the sweet pink meat of shrimp and the smoky, salty, fatty strips of bacon meld into a flavor explosion in your mouth. These simple to prepare morsels can be served as an appetizer or entrée. Roasted garlic or horseradish sauces complete the flavor explosion. That is the joy of creating shrimp dishes, they can stand on their own and they can stand up to robust and spicy preparations as well. Curried or Kung pao, gumbo, jambalaya or étouffée – there is a shrimp dish to satisfy every palate.

Whether you call them shrimp or prawns, this month’s recipes for Bacon-Wrapped Shrimp with Horseradish Aioli, Garlicky Cajun Bar-B-Que Shrimp and Shrimp in Tarragon Tomato Cream Sauce will tantalize your taste buds, Until next month, Bon Appétit.

Cajun Bar-B-Que Shrimp

(Serves 4)

  • 2 lbs. 16-20 count shrimp in shells
  • 2 sticks butter
  • 3 Tbsp. minced garlic
  • 1 Tbsp minced rosemary
  • 2 lemons, sliced
  • 1 oz., or to taste, crystal hot sauce
  • 2 oz. Worcestershire sauce
  • 1 Tbsp. black pepper
  • 2 tsp. paprika
  • 1 tsp. kosher salt
  1. Preheat oven to 400 degrees.
  2. In cast iron skillet, melt butter.
  3. Add remaining ingredients.
  4. Bring to simmer. Cook 5 minutes.
  5. Toss in shrimp.
  6. Put in oven.
  7. Cook 15 minutes,
  8. Serve with dirty rice and corn on the cob.

Bacon-Wrapped Shrimp

Persnickety Tip: Can also be baked in 400 degree oven for 12-15 minutes.

  • 5 16-20 ct shrimp per person, peeled and deveined
  • ½ slice bacon, per shrimp
  • Salt and pepper to taste
  • 3 Tbsp garlic oil for basting
  1. Season shrimp.
  2. Wrap each shrimp in ½ slice bacon.
  3. Grill over medium heat 5 minutes per side, basting occasionally with garlic oil

Horseradish Sauce

  • 3 Tbsp horseradish
  • 3 egg yolks
  • Salt to taste
  • ¼ cup parsley
  • 1 bunch scallions
  • 1 tsp. lemon juice
  • 1 pint vegetable oil
  1. In food processor, blend yolks, salt, lemon juice, parsley, horseradish and scallions until smooth.
  2. Drizzle in oil slowly until emulsion is formed.
  3. Chill 2 hours. Serve with shrimp.

Tarragon Shrimp

(Serves 4)

  • 20 peeled and deveined shrimp
  • 2 tomatoes, diced
  • 1 cup white wine
  • 3 shallots minced
  • ¼ cup olive oil
  • 3 Tbsps. chopped fresh tarragon
  • 1 lemon
  • 1 pint cream
  • Salt and pepper to taste
  1. Season shrimp.
  2. Heat oil in large sauté pan over high heat.
  3. Brown shrimp on both sides in batches. Reserve on side, in same pan.
  4. Add shallots and deglaze with wine. Reduce by half.
  5. Add tomatoes. Simmer 3 minutes.
  6. Add cream. Reduce until sauce coats back of spoon.
  7. Add tarragon and juice and zest of lemon.
  8. Add shrimp back into sauce.
  9. Cook 3-4 more minutes. Serve with rice or pasta.

Good Dog!

Again, my title for this article in related directly to this month’s good read. We dog lovers know that love and loyalty are two of the strong bonds developed by dog and person. Those bonds can sometimes blind us to behaviors in our dogs – or ourselves – which should be dealt with so that our bonds can be strengthened and enjoyed while at once insuring the safety of others, both dog and human, who may interact with us and our dogs. Acknowledgment, understanding, and training are all elements to insuring your dog(s) socialization is rewarding to both you and your dog(s).

Good Read for June: A Good Dog by Jon Katz. This was a great book for me to read, but a difficult book for me to read. I learned a great deal reading this book, I disagreed with some points/experiences made in this book, I have shared some of the experiences related in this book, and I have lived some of the worry, joys, and heartbreak in this book. The book was written as a “loving tribute to a “once-in-a-lifetime dog.” Read and share the trials and triumphs of a man and a dog, the bonds or love and loyalty shared!

When visiting Cape May with your dog you are certainly going to want to share your vacation fun with your dog. Geez, that’s the purpose of coming to Cape May with your dog! And you know your dog better than anyone, so you realize how important it is to insure that your dog is well socialized, trained, and in your control. Each dog, like each person, is different. My two dogs are brother and sister from the same litter, and could not be more different. Guinness looks more like the Rhodesian/Husky mix he is and is very laid back. Sister Jameson doesn’t look like she has any Husky in her, is the picture of a Rhodesian without a ridge (common esp. in mixes), and is much more hyper. She can try to intimidate other dogs, even though she is very loving and gentle with other people. Knowing this, it’s up to me to keep her under control when we are out and about. They are also both squirrel chasers, so I have to be on the alert for that as well, or I’ll be dragged through yards, or into the street – a danger for everyone. And she’s not a vicious dog, though others may think she looks and acts like one at times.

So, knowledge of my/your dog’s behavior, taking control, and training are critical components of success and happiness for both you and your dog(s). There are many schools of thought on, and many methods of training – most work and most are good. In my opinion (which with $1.50 may get you a good cup of coffee!) the key elements of any training are you, your dog, a positive/loving/rewarding approach, and recognizing that each person and each dog is different, so the training must be different – catered to you and your dog. Some dogs may need only minimal training for safety – sit, stay, come, etc. Others may need more training. It’s very important to seek help with training if you are experiencing frustration, because you want the training to be a positive experience for both you and your dog. Sometimes the best training for your dog is changes in your own behavior! And, advising others who come up to your dog.

Another very key element to training and socializing your dog is understanding dog-human communication. Your dog reads your body language, facial expressions, hand movements, etc. differently than another person may. Standing over a dog, staring a dog directly in the eyes is – to the dog – a threat or challenge. A smile – showing teeth – can be read by a dog as a threat or challenge. Make learning about how your dog interprets your actions, and the actions of others a part of your training so that the training will truly be rewarding and positive for everyone. And fun rather than work.

So, with the Cape May weather perfect as spring marches on, and with summer just around the Cape May corner, work with your dog(s) to insure that you can enjoy a great, relaxing visit/vacation to Cape May – together! Enjoy and we’ll see you soon!


Strawberries – The Fragrant Fruit

“I just would like people to know that we love growing strawberries just as much as they love eating them but we [all NJ farmers] need the support of the consumers to keep us in business.  They need to buy local produce when it is available.  If their local supermarket is promoting California berries in late May or early June, tell the produce manager that they want Jersey berries.  Open space in California is not doing us any good here in New Jersey.  Farmland preservation is a wonderful thing and I support is 100% but only consumers can preserve the New Jersey Farmer who will farm that preserved land.”

– This quote is from a south Jersey farmer

Traditionally luscious, mouthwatering ripe red strawberries are in by Memorial Day and go well into June. This year, the crop is early. Let’s hope it goes late. There is something about the fragrance of a field of strawberries with the warm June sun, the blue skies and butterflies floating lazily over the berries that stays in one’s memory.

Juicy, ripe berries are delicious sliced and eaten with other fruit, cereal, ice cream or cake!  Combined with white wine in a bowl and garnished with pansies they are fit for a gala. Southern New Jersey cooks have come up with generations of recipes for delicious short cake, homemade berry ice cream, pies, cobblers and beverages. Just be sure that ripe berries are used for best results.

Strawberries have been grown for thousands of years and used not only for the delicious berries, but also for the fragrant leaves, which were used in tea, as a medicine and to strew on floors because of their fragrance. Wild strawberries are found all over the world, and the delicious fruit we enjoy today was an accidental cross of two plants taken from North and South America and grown in France in the 1700s.

Some southern New Jersey residents are happy to pick berries at local farms. Most grow many varieties of berries to stretch out the availability of berries to harvest. Berries need a rich soil and good irrigation in the years there is scanty rainfall. The short season, Memorial Day to about June 20 for commercial berries, can be longer for home owners if they plant ever-bearing berries in their gardens.  A lot of people love to go to a farm for this back-to-earth chance to do a family outing together and gather delicious berries. People begin to show up a bit before 8 a.m. when the fields open and pick the best of the ripe berries.

When asked what problems they have with the berry crop, the farmers agreed that the birds could be a problem. They become quite brazen and eat their share or the berries. Hawks deter them, but there are more birds than hawks.  Then they hope for success with the bird guard. This is an electronic device that has a microchip inside with the sounds of distress calls and predatory calls of birds on it. It can be programmed to alert different species of birds that something is wrong. Sometimes a real hawk does the trick, but there are many feathered thieves competing for the ripe berries.

Usually there are about 5,500 plants per acre. The hungry berries are fertilized in spring when the fertilizer is plowed under to get the plants started. In late May or early June when the plants start to put out runners, the plants are fed again.

Although it is labor intensive, one farmer says, “We clip the bloom off the first year to promote plant growth. We get our first berries off of the field in May of the following year.” Soil pH is adjusted before the field is planted and requires a soil test to all fields every year. Wheat straw or salt hay is spread over the bed in early December to protect the crowns (the “heart” of the plant) from very cold temps over the winter. This straw is kicked off in March to allow the plants to come out of dormancy.  It also helps to keep the strawberries off the ground, which makes the berries cleaner.  Some farms use a floating row cover of woven fabric that is put over the plants in the spring to help them mature sooner.

Homeowners who might want to grow berries need to remember strawberries need to be grown where there is plenty of sun and where the soil has good drainage. Plants are often placed 12 -18 inches apart in the row.  At planting time, the soil should be weed free. After planting, weekly cultivation is recommended to remove weeds so they do not get established with these perennial plants.

There is noting like fresh-from-the-field ripe strawberries for all your favorite dishes.  Eat them for breakfast, lunch, and dinner and bedtime snack.  They can be added to pancakes, muffins, breads, wine, milk shakes and salads. A really easy way to enjoy strawberries is to dip washed and dry berries in melted chocolate. Just remember that the chocolate must be melted at a low temp (30-40 seconds in microwave) or over a double boiler. Even a drop of water will make the chocolate grainy.  Don’t over cook; it is often ready to dip before it completely melts. The heat of the chocolate will continue to melt. Stir and dip dry berries. Allow cooling before serving. Remember that fresh strawberries liven up any salad and make any dessert more appetizing and beautiful.

Strawberry-Orange Smoothies

  • 1 pint strawberries, washed and stemmed
  • 1¼ cups milk of your choice, low fat or soy can be used
  • 2/3 cup unflavored low fat yogurt or ice cream
  • 2½ tablespoons *frozen orange juice concentrate
  • 2 tablespoons honey or sweetener (optional)
  • 4 ice cubes

Combine ingredients in container of electric blender. Blend until smooth. Pour into four 8-ounce glasses. Garnish with orange slices.

Old Fashion Shortcake

Filling

  • 2 pints strawberries
  • Sugar or sweetener to taste

Rinse strawberries, slice and put in bowl with sugar to sweeten.

Biscuits

(or substitute the biscuit mix of your choice)

  • 2 cups sifted all-purpose flour
  • 4 Tbsps. granulated sugar
  • 4 tsps. baking powder
  • 1 dash salt
  • 1/2 cup butter
  • 2/3 cup sour cream
  • Dash of nutmeg or mace

For Filling and Topping

  • 1 cup whipping cream
  • 1 Tbsp granulated sugar

Sift flour and combine dry ingredients. Cut in butter until coarse crumbs form. Lightly mix in sour cream to make a nice dough. Spoon dough into 6 equal portions or 3-inch circle on greased baking sheet.  Sprinkle with additional sugar if desired. Bake in 415-degree oven for 15 minutes or until golden. Remove from pan.

Slice each shortcake in half horizontally with a shape knife. Fill and garnish with strawberries and whipped cream, ice cream or milk. Serve warm! Makes 6 servings. 

Sharon’s Favorite Cobbler

Filling

  • 3 cups rhubarb, washed and chopped
  • 3 cups strawberries, washed and chopped
  • 1 Tbsp. cornstarch
  • ½ cup sugar

Batter

  • 1½ cup flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • Work in 1 stick of butter
  • 1 egg yolk
  • 1 tsp. vanilla

Combine fruit, cornstarch, and sugar. Put into a 8 or 9 inch baking pan or pie dish. In a separate bowl, combine all batter ingredients. Dollop batter over fruit. Bake at 375 degrees for 45 minutes or until bubbly and golden tan.

Strawberry Chicken Salad

  • 2 cups diced cooked chicken
  • 1-cup pineapple chunks
  • ¼ cup parsley
  • 1 cup broken or chopped walnuts
  • ½ cup sliced celery
  • ½ cup water chestnut
  • 2 cups washed and halved berries

Dressing

  • 1 cup, mayonnaise
  • ¼ cup fresh lemon juice
  • 1 Tbsp. Sugar
  • Salt and pepper to taste

Mix dressing and toss with other ingredients, save some berries to garnish. Serve on a bed of crisp spring greens.

lorraine-kieferLorraine Kiefer has gardened all of her life. She is a garden writer, floral designer and professional horticulturist. Lorraine teaches many classes at Triple Oaks nursery and Herb Garden in Franklinville, NJ. Email Lorraine@tripleoaks.com for garden help or leave your questions below! www.tripleoaks.com


Who’s New, Who’s Moved, Who’s Gone 2012

Drum roll, please. It’s June and it is time for the annual Who’s New, Who’s Moved, Who’s Gone edict.

Let’s start our sojourn with the 500 block of the Washington Street Mall. Many changes. The Lemon Tree Restaurant has been sold. The Red Monkey is in. Owner Don Donaldson of Peter Shields Inn, Moonfish Grill fame is the new owner. Atlantic Books is gone. Stewart’s Root Beer Restaurant is in. Bring on the root beer floats. In the Liberty Way section of the 500 block, Nautical Treasures is gone and Down by the Sea, formerly located along Beach Avenue in the Beach Theatre complex, is in. A Ca Mia Ristorante and A Ca Mia Bakery are now under new management.

Victorian Walk Gallery, in the 400 block of the City Centre Mall, is gone. They have relocated to Washington Commons at the corner of Ocean and Washington streets. Second Story Sweets, located right next to Victorian Walk Gallery, is also gone. Pӑno, owned and operated by John (Yanni) Karapanagiotis, is in. John is also the owner of one of Cape May’s favorite eateries, George’s, on Beach Avenue. Pӑno is Greek for “upstairs,” which is where the new eatery is located. It is a casual eatery with a large living-room style “dining” area – “very Borders bookstore-ish” – is how John describes it. Which is good, because also new upstairs in the City Centre Mall is a Cape Atlantic Book Co. We are told it is owned and operated by some of the former employees of Atlantic Books. Coffee and a good read – quite a nice change for the City Centre Mall. Jackson Mountain Café was closed for several weeks this winter, leading into spring, undergoing extensive structural renovations to the property. They reopened Memorial Day weekend.

In the 300 block, Jackson Street Boutique is gone. Louisa’s Chocolate Bar is in. That’s Louisa of Louisa’s Restaurant two doors down. They sell…can you guess? Chocolate bars. Around the corner, Andrew’s Ltd. Is gone and Lynn Arden Children’s Shop is now upstairs and down. We’re not sure if they were open last June when we did our last Who’s New, but we want to give a mention to petit Décor, located at the back of the mini-mall in the 300 block which also houses Uncle Charlie’s Ice Cream Shop and Import Bazaar. They opened last summer and have an array of home décor and gift items with a French/Italian design.

In Carpenter’s Square Mall, Bliss is gone and moved to 600 Park Boulevard in West Cape May. The owners, Mike and Nicole Boschen, have taken over Ella’s Good to Go bistro just around the corner on Carpenters Lane.  Next to Bliss, Dorothy’s left last year. Off the Wall Art by local artist Peri is in that tiny little space. On the corner of Jackson Street and Carpenters Lane, the Merry Widow Shops have turned over. WKR Builders and DeSatnick Real Estate are both gone.DeSatnick‘s is now located at 1001 Lafayette Street, the former Tolz building. In their place: Cape May Olive Oil Co. Tasting Room and The Madd Potters’ Studio are open for business. Cape May Olive Oil Co. offers imported olive oils and balsamic vinegars, spreads, mustards, spices, salts, sugars, fresh bread, gift items, and more. Potters Amanda Leipert and Julie Hickman, formerly found in Woodland Village, specialize in functional pottery in this quaint studio and retail space. All pottery is food and dishwasher safe, as well as oven safe, up to 350 degrees.

On Ocean Street, Whiskers, at the corner of Ocean and Hughes streets, has been gone for a couple of years, the space has been rented to The White Store which has lovely giftware, jewelry, home décor and bedding. All in what color? That’s right. White. Well, predominately so. Very nice addition to that corner of the island. At 208 Ocean Street, Bamboo Shack is gone and Bamboo 208 is in. It is advertising itself as a boutique for men, women and children.

There have been some changes at the Washington Street Commons. Pete Smith’s Surf Shop has moved to the new Convention Hall location. As we said before, Victorian Walk Gallery is gone from City Centre Mall and moved into their new digs at the old Pete Smith’s location.

W.C. Gallery has been gone a couple of seasons now. Bonnie’s Toppings is in. Bonnie’s Toppings is a self-serve frozen yogurt eatery. Their motto is: Grab a cup, Fill it up. Weight it. To go or stay. That pretty much says it all. Around the corner, next to the Acme, By the Sea Realty is gone, nothing in its place as of yet. By the Sea Realty has moved to Bank Street Commons on, you guessed it, Bank Street. The space right next to By the Sea Realty has been vacant for quite some time. We think the last place to occupy it sold wraps – as in sandwich wraps. New to the spot is Nice Nails & Spa.

Along Washington Street, Heather’s Hair Salon has been gone for a while now; REMax of Cape May City is in. A few doors down, Gail Pierson’s Art District gallery is gone, but she is still in her original location, The Gail Pierson Art Gallery, right next door. At press time, the Art District space was still vacant. Dragon Fly Interiors has reopened – of course we didn’t know they had ever closed – but apparently they did and are also including a retail shop at their 670 Washington Street – the Prickly Pear Cottage – location.

Along the beachfront many changes, not the least of which is the May 25 opening of Convention Hall. There are two retail spaces allocated for the new facility, one is occupied by Pete Smith’s Surf Shop, which used to be in the old Solarium, and during the transition had two locations – in the Washington Street Commons and across the street in the Beach Theatre complex. They are now consolidated into the Convention Hall space. The other retail outlet is, at press time, still available, although City Manager Bruce MacLeod told us that once construction wrapped up at the site, retailers have begun to express interest in the space. Stay tuned for exciting details.

Across the street, at the Beach Theater complex, one HUGE gone is the Beach Theatre itself. It fell victim to the demolition crane in November. There is nothing but an empty lot. In the shopping complex, after many decades in Cape May, Zebop’s clothing store is gone. Nothing replacing it, as of press time. As we said earlier, Pete Smith’s Surf Shop and Down by the Sea gift shop are gone and relocated. Again, nothing replacing either of them at this time. The very popular Seafood Shanty is gone. The Real Enchilada is in.

Up the street, The Victorian Garden Restaurant has changed its name to Marq’s Pub. Smart idea seeing as how it is located in the Marquis de Lafayette Hotel. Moving up Beach Avenue to the 300 block, Blue Moon Pizza has moved to the old Petroff’s Candy and, more recently, Seaside Sweets location from its former 301 Beach Avenue. At 301, the former owners of George’s Restaurant are putting in a new eatery called Chills, selling crepes and smoothies. It is slated to be open June 6. Well Center for Massage is no longer on Beach Avenue but still very much available at their 110 N. Broadway location.

And that takes our journey over to West Cape May. On Park Boulevard, Media in Motion has moved around the corner next to Cape May Lumber. Cape May Organic Market is in Media in Motion’s old space. Typical of their Facebook page postings, they offer fresh grass fed sirloin steaks, pork chops, whole chickens, and beef patties. Always in stock: frozen grass fed ground beef, T-bone steaks, chuck roasts, stew cubes – all local. The big news over in West Cape May is the opening of the borough’s first liquor store, thus bringing an end to 138 years of being a dry town. Tom and Nancy O’Hara, of Uncle Bill’s Pancake House fame, bought the liquor license and in May opened Sunset Liquor. Gone from the Sunset Boulevard location is Vanthia’s Restaurant.

Moving out to Cape May Point, the General Store is gone and The Red Store is in. Cape May Point residents can still purchase sundries from the general store in the front, but Argentinian chef Lucas Manteca, from the Ebbitt Room, has taken over as chef.

In the old Copperfish location on the way out of town, 5 de Mayo Mexican Restaurant is in and Diana’s is out. 5 de Mayo opened last summer.

One new addition off the island is Cape May Brewing Company, located off Breakwater Road in the Cape May County Airport complex. Home brew with tastings from noon to 4 on Saturdays and hours expanding as the summer begins.

That’s all folks. If we have missed anyone, or worse, said someone was gone who is indeed still there, let us know. And we know you will. Happy Trails.