Invest in Rhode Island's Future: Protect Open Space and Farmlands

VOTE TO APPROVE QUESTION 2
Tomorrow, November 4th, is election day. I want to inform you of a very important question on the Rhode Island ballot.

Question 2 - the Open Space and Recreation Development Bond - is crucial to the survival of Rhode Island agriculture.

This Bond will provide a $2.5 million state investment to match federal funding, foundation grants and donations to provide a total of over $10 million for the state's land conservation programs that:
· Save Rhode Island's vanishing farmland - and with them, locally grown foods
· Protect our communities' special open spaces and natural areas
· Create and expand parks when opportunities arise such as Rocky Point and private in-holdings in state parks
· Protect our drinking water and watersheds from pollution

Please take just a few moments to learn more about this very important issue!
The open space and recreational development bond will preserve state parks and natural open spaces, including the shorelines that make our Rhode Island so scenic and unique. The bond also addresses specific concerns of Rhode Island farmers and eaters.

Here is a bit more information about the bond and how it will affect our state's agricultural community, from our friend Rupert Friday of the Rhode Island Land Trust Council:

"Rhode Island has lost 80% of our farmland since 1945. Today, only 45,800 acres remain in production - less than 7% of the land in the state. Our remaining farmland is the basis for $100 million in Rhode Island's economy each year. It is also essential to defining the character of our communities and our quality of life. Rhode Island has the highest farmland prices in the nation and there is strong pressure to develop this land into new subdivisions.

Today, less than ¼ (25%) of our remaining farmland is protected. In 1985, the state began a visionary Farmland Protection Program to reign in the loss of farmland, save our agricultural heritage, and keep our agricultural economy viable. Since 1985, the state's farmland protection program has protected 81 farms and 6232 acres of productive farmland. Over 25 more farmers (nearly 2000 acres) have applied to protect their farms, been approved by the state program and are awaiting funding. The new Federal Farm Bill is providing $3-5 million each year to Rhode Island for farmland protection. The 2008 Open Space Bond is essential to provide some of the necessary matching funds."
Please let all your friends and family in Rhode Island know about this important ballot question.
Conserve our working farmlands and open spaces.
Question 2 APPROVE

Beach Bound!

It was another scorcher this weekend so Jim and the girls and I headed down to Roger Wheeler State Beach. in Narragansett. A gorgeous beach with nice facilities, fluffy soft sand and pretty calm waves. Jim and I grew up going to the beaches in New Hampshire (yes, NH DOES have a coastline! 13miles of it in fact) and Southern Maine. Up there, if you aren't beach-bound by 8 or 9am (at the latest!) you will encounter awful beach traffic and then will be LUCKY if you find a decent parking spot, let alone a good place for your blanket on the beach! With that in mind, we loaded the jeep, filled the cooler, buckled in the girls and hit the road at 8:15am.
We were awfully hungry, so once on Rt. 4, we took exit 6 to Rt.2 South. after 5 miles or so, we spied Allies Donuts (3661 Quaker Lane N Kingstown, RI 02852 401-295-8036)! Ever since moving to Rhode Island 3 years ago, we have heard how fabulous these donuts are: Best in the State!! They live up to their reputation! I love the plain ones - crunchy and slightly sweet on the outside and light and fluffy inside. Half a dozen packed up and two coffees and off we went to the beach.
We knew we were on to a good thing. As families started to arrive at the beach, I spied one group of 3 couples and their kids, with 6 boxes of ALLIES!
Once at the beach, keep that box covered: Seagulls LOVE Allies Donuts!!!!!!
"Gosh, (I said to Jim) I hope we don't hit too much traffic once we get to Rt. 1" Up till this point we had encountered no traffic to speak of, on a weekend day!! Well, wouldn't you know it, we breezed on in the parking lot in no time. "If it is this easy(it took about 45-50min. from Providence), we'll have to come here more often" Jim said. So we happily purchased a state beach season pass (good for all of the state beaches). A true bargain at $30 (you put the pass/sticker on your vehicle) for state residents.
Despite the fact that it was way too windy to read the Sunday Paper, we really enjoyed ourselves! The water was so refreshing. Up on the coasts of NH and Maine, you can (maybe) put your feet in the water. More than that and you might want to consider donning a wet suit. It is THAT cold! Another pleasant observation: It wasn't crowded! Granted, we haven't been to Misquamicut Beach or Scarborough Beach : two of the most popular beaches in the State. I hear these two get VERY crowded. Perhaps we'll give those a try next time. Since we arrived nice and early, we were ready to leave and get out of the hot sun by about 1pm. We were very hungry and decided to have some clam cakes and chowder at another Rhode Island institution:
Aunt Carrie's!

Aunt Carrie's has been family owned and operated for over 85 years. The restaurant is famed for bringing us the clam cake. Crunchy, fluffy studded with clams and perfect for dunking in their famous clam chowder. Located just a few short minutes from Roger Wheeler State Beach in Narragansett, it was an obvious choice for us. We arrived shortly before the weekend rush. We placed our order at the take-out window and ate across the way at the picnic benches, where we could enjoy our lunch in the shade with cool ocean breezes. They serve lunch and dinner six days a week and along with take-out, they have a very nice dining room as well!
In 2007, they were honored with a*James Beard Foundation “America’s Classics” Award . Deemed the "Oscars of the Food World" , the James Beard award was one of many awards they have received over the years.

Since heading to the beach in, THE OCEAN STATE is so darn easy, I will be making my way to one of the many beautiful beaches here at least once a week, till the season is over. Hope to see you there!

Spring has Sprung!

Here in New England, the arrival of March, warmer days and slightly freezing temps at night mean the sap is flowing from the Maple Trees! Yes, it is Maple Sugar season! I love to take the girls to visit and observe the process of making Maple Syrup. Unfortunately, now that I live in Rhode Island, there are not as many sugar shacks to visit as there are in NH & Vermont. One of my favorites here in Rhode Island, is
Charlie's Sugar Shack in Coventry. For tour hours and directions give
them a call at: 401-397-7102. For more info about Sugar Shacks near
you go to: North American Maple

The first sign of Daffodils and crocuses have inspired me to bake
something yummy for breakfast. I think I'll pull out my newly acquired
gallon of local maple syrup and whip up some Scones! Enjoy this recipe from one of Ina Garten's Barefoot Contessa cookbook.

Ina’s Maple Scones
Ingredients
Serving: Makes 14
· 3 1/2 Cups all-purpose flour, plus more for dusting
· 1 Cup whole-wheat flour
· 1 Cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)
· 2 Tablespoons baking powder
· 2 Tablespoons granulated sugar
· 2 Teaspoons salt
· 1 Pound (4 sticks) cold unsalted butter, cut into small cubes
· 1/2 Cup cold buttermilk
· 1/2 Cup pure maple syrup
· 4 extra-large eggs, lightly beaten
· 1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash
· 1 1/4 Cups confectioners' sugar
· 1/2 Cup pure maple syrup
· 1 Teaspoon pure vanilla extract
Directions
1. Preheat the oven to 400 degrees; with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.
2. Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.
3. Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.
4. Make the glaze: Combine confectioners’ sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.