Top 10 Reasons Why April Fools Day Storm is Okay

Top 10 Reasons why the 2011 April Fools Day Storm is Okay:
10. Won’t have to wash your car for another few days
9. The kids can still make igloos
8. Giddy skiers and riders are fun to watch
7. So are our local meteorologists
6. Great excuse for not cleaning up the lawn
5. Shoveling snow is fantastic exercise
4. Another day without those pesky insects
3. Perfect time for that Twilight Zone marathon
2. Hey, its not mud
1. The summer will be all the sweeter when it finally comes this year

What would you add to the list?

Camping is back at Allis State Park and Day Use Entry is Free

Vermont State Parks is pleased to announce several operational changes at Allis State Park in Brookfield. This park is a favorite for those seeking a quiet experience, great hiking and views, or the perfect spot to share a picnic with loved ones.

Two of the biggest changes are that camping is back and day use of the park is now FREE!

Camping will return at the park for 2011 after a two-year hiatus. Sixteen tent/trailer or lean-to sites will be available by advance reservation or on a space-available basis. Some campsites have been removed to provide better spacing between sites allowing for more privacy.

Other changes: The campground's restroom has running water; however, showers are not available. A sanitary pump-out station for travel trailers and RVs is available.

Allis has a beautiful log picnic shelter with a capacity of 100 people - perfect for hosting events or get-togethers. The shelter may be reserved free of charge Monday - Thursday and for $100 Friday - Sunday. The awesome firetower has interpretive panels depicting the views -newly installed for 2011.

The hiking, fresh air, peaceful atmosphere, and picturesque setting haven't changed, so be sure to stop by and visit!

Venture Vermont Starts Friday, April 1st!

Its back, and ready.  Are you?.  This year's Venture Vermont Outdoor Challenge is better than ever and begins Friday, April 1st.

This popular statewide scavenger hunt invites participants to download a score sheet and complete fun outdoor activities.  You take photographs of your activities to keep track of what you've done.

When you reach 250 points, you send us your score sheet and photos.  You will receive a VIP Gold Coin, good for free park entry for the rest of 2011 and all of 2012!

You'll have fun and never run out of things to do this summer.   Over 350 people participated last year, and we hope you will join in the fun for this year.

There are three main rules to the challenge:

1.  Fill out one score card per person

2.  Take photos of all your activities

3.  Have a blast!

If you would like to do the challenge as a family, you can take group photos, but each family member will need their own score sheet. Check out the video in this article to see last year's challengers. 

The Venture Vermont page has all the info.  You can print out a score sheet and a poster to share with friends.

Seeking Photography & Video Interns for 2011 Season

If you love photography and the outdoors, and are looking for something fun and meaningful to do this summer, Vermont State Parks Photography & Video Internships are for you.

We need your help photographing campsites, landscapes and park visitors.  In return, you'll receive free camping and park passes.  Your work will be displayed on the Vermont State Parks website and will used help inspire others to get outside and explore.

Many of last year's photographers will be returning again this year. You can view some of their awesome work by clicking on the video in this article, or see the Photography Intern web page.

For info on how to apply, please visit our Interships page.

A big thanks to our 2010 crew for their great work! Hope to see you out there!

March Newsletter Ready to View

This month: Camping Back at Allis State Park, Mud Season Secrets, New Trail at Waterbury Center, Maple Sugaring in the parks and more!

Read more here: http://conta.cc/he6NuA

Recipe of the Month: Vermont Maple Crème Brulee

Vermont's maple sugar season is beginning! Use freshly made syrup to make this heavenly dessert made at Seyon Lodge below.

Vermont Maple Crème Brulee
Ingredients:
• 4 cups heavy cream
• 1 tsp vanilla
• 1/2 cup sugar
• 8 eggs yolks
• 1/3 cup pure Vermont maple syrup

Preparation:
Preheat oven to 350° F. Combine cream and sugar in a pot. While stirring, heat mixture on medium heat until it starts to just bubble. Remove from heat. Whisk egg yolks and maple syrup together. Slowly add hot cream to egg mixture, whisking to combine.

Pour equal amounts of custard mixture into 8 6-ounce custard cups. Put custard cups in a baking pan and fill pan with warm water half way up the sides of cups. Bake in preheated oven for 45 minutes, until custard is set. Custard will be mostly firm but still jiggle very slightly in the center. Remove from water bath and cool in refrigerator overnight (or for 4-5 hours). Custard must be completely set.

Just before serving, sprinkle top of each custard dish evenly with brown sugar, and place under broiler until sugar becomes a golden brown (about 3 minutes). Watch carefully to not burn the sugar. Remove and serve. You may caramelize the sugar with a handheld propane or butane torch instead of a broiler if you wish.

Enjoy!

Green Mountain Club Needs YOU!

Help Green Mountain Club achieve Project 10,000 by the end of their centennial year (the end of March) by joining!

The club is currently supported by over 9,800 members but has an important goal of having 10,000 members by the end of its centennial year, this month! For anybody who loves the Long Trail and all the other great projects GMC does, it's the perfect time to make a difference!

Plus, any new members who join before March 11, 2011 will be entered into a drawing to win great prizes from local businesses.

The Long Trail is a rugged footpath that spans the ridge of the Green Mountains from Massachusetts to Quebec, crossing through approximately 120 miles of state lands, including Smuggler’s Notch, Underhill, and Camel’s Hump State Parks. GMC exclusively maintains Camels Hump and Mt. Mansfield State Parks.

The Long Trail exists because of the Green Mountain Club, a 100-year-old non-profit organization that built and maintains it. Since 1910, GMC volunteers have worked closely with Vermont's Department of Forests, Parks, and Recreation and other partners to build 440 miles of trail, conserve 25,000 acres of backcountry land, and create a treasured Vermont icon.

Learn more and join by visiting the GMC’s website at www.GreenMountainClub.org.

Chili Cook-Off Winners Share Their Recipes

Nothing hits the spot more than a warm bowl of chili on these chilly days. One of the most popular events here at the Department of Forests, Parks, and Recreation is the annual Chili Cook-Off.

Five submissions to the Cook-Off made for tough competition; however, one recipe stood out as being worthy of winning 1st prize. Paul Frederick, Wood Utilization Forester, won by popular vote and willingly is sharing his coveted dish.

**Winning Recipe**
Moose Sausage Chili
1.5 lbs Moose Breakfast Sausage (venison sausage or a combination of lean ground beef and McKenzie Bag Sausage works too)
2 cans kidney beans
2 cans tomatoes (16 oz cans), drained
2 cups spaghetti sauce (use your favorite)
2 medium onions, chopped
2 cloves garlic, peeled and chopped
2 green peppers, chopped
1 Tsp salt
1 Tsp black pepper
1 Tsp cumin seed
2 Tbsp chili powder
Franks Hot Sauce (to taste)

Note: Any left-over vegetables you find in the fridge such as green beans, peas or broccoli all are good to use too.

Directions:
Brown the sausage and place in a crock pot with the other ingredients. Cook 8 hrs on high. I usually prepare everything the night before and turn the pot on in the morning before leaving for work. The chili will be done when you get home.

The other competitors had delicious chili dishes. Below, three runners-up share their secret ingredients.

Hoss's Big Texas Chili (submitted by Ed O'Leary)
Ingredients:
2 Tbsp vegetable oil
3 lbs boneless beef, cut into 1" cubes
2-3 cloves of garlic
4-6 Tbsp chili powder
2 tsp ground cinnamon
3 Tbsp all-purpose flour
1 Tbsp oregano
2 - 10.5 oz cans of beef or chicken broth
1 tsp salt
1 tsp pepper
2 - 15 oz can of black beans
onions to taste
hot sauce to taste
shredded Longhorn cheese
jalapeno peppers
sour cream
lime wedges

Directions:
Heat oil in a four-quart pan over medium heat. Add beef and stir until meat changes color, but do not brown. Lower heat and stir in garlic. Combine chili powder, cinnamon, flour, and oregano, and stir into meat. Add broth, salt, and pepper. Stir and bring to a boil. Reduce heat to simmer and cook, partially covered for 1.5 hours. Stir occasionally. Add beans and cook 30 more minutes. May be prepared in advance and refrigerated. Re-heat before serving. Serve with side dishes of cheese, jalapenos, sour cream and lime wedges. (Makes 10-12 servings)

Frank Spaulding's Chili Recipe
1 Tbsp extra virgin olive oil
3/4 lb chorizo, chopped
2 lbs ground chicken
3 Tbsp chili powder
1 Tbsp ground cumin
1 onion, chopped
1 red pepper, chopped
1 - 15 oz can red beans, drained
1 bottle of beer
1 - 28 oz can diced fire roasted tomatoes
salt
6 cups chicken stock
2 cups quick cooking polenta
2 Tbsp butter
2 scallions, finely chopped
2 Tbsp chopped thyme leaves (fresh)

Directions: Heat a big, deep skillet over medium heat with olive oil. Add chorizo - 2 minutes. Push chorizo off to the side and add chicken meat. Brown 5-6 minutes. Season meat with chili powder and cumin. Combine onions, garlic, peppers, and beans and cook another 5-6 minutes. Stir the beer into the chili and reduce the liquid a minute before adding the tomatoes. Heat through, salt to taste, and reduce heat to low.
Bring stock to boil in a medium pot and stir in polenta. Keep stirring until the polenta masses and thickens to a porridge, 2-3 minutes. Stir in butter, scallions, and thyme and season with salt.
Fill bowls half way with polenta and make a well in the center - fill with chili and serve.

Sarah Clark's Chili Recipe
Ingredients:
1-7oz can chipotle chiles in adobo sauce
cooking spray
2.5 cups chopped onion, divided
1.5 cups chopped green pepper
1.5 cups chopped red pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 6.5 oz)
1.5 Tbsp chili powder
1 Tbsp ground cumin
1.5 tsp dried oregano
1 Tbsp fresh lime juice
1/8 tsp ground cinnamon
3-15 oz cans black beans, drained
1-8.5oz can corn, drained
1.5 oz semisweet chocolate, chopped
3/4 tsp salt
1/2 tsp black pepper
3/4 cup fat free sour cream
baked tortilla chips (optional)

Directions:
Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles. 1 and 3/4 cups onions, bell peppers, garlic, and chorizo; saute 5 minutes until tender. Add chili powder and next 7 ingredients (chili powder - corn), stirring to combine. Bring to a boil. Reduce heat and simmer, covered for 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.

Serve topping each bowl with sour cream and onion with tortilla chips.

ENJOY! Remember to have some milk nearby - these recipes are 'hot'!