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DENISON PEQUOTSEPOS NATURE CENTER
JANICE MANN |
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Mystic
The Activity
After visiting some of the more lively and crowded attractions in Mystic, it is a welcome change to spend some time at this charming nature center.
Our exploration begins with a walk along some of the eight miles of trails in the 300-acre preserve. The melody of songbirds and gurgling streams along with the aroma of wild-flowers awaken our senses, as our meandering takes us across meadows, around a pond, over brooks, and through forestland. Later, we visit the hawks and owls living in roomy enclosures on the sanctuary property.
Entering the museum, we find that much of the outside environment has been re-created inside for our further enjoyment and education. Woodland, wetland, and meadow exhibits introduce visitors to the plant and animal life found in each habitat. Full size interactive displays, live animals, and the “Night in the Meadow” theater are especially appealing to the children. A rare, old exhibit of more than 200 mounted bird specimens is alluring for both experienced and budding birders.
The Nature Center Store overflows with choice items to complement the setting. Popular Field Guides and numerous nature books are in ample supply. Everything for the birds can be found, such as birdhouses, birdbaths, bird feeders, and birdseed, as well as a nice variety of nature-inspired smaller gift items.
This museum’s roster of special programs and events is both ambitious and distinct. Along with the programs you might expect at a nature center, like naturalist-led walks on Saturday afternoons, there are creative activities for everyone. Bug Safaris and Scavenger Hunts are geared to children, while families are offered Full Moon Hikes and overnight programs called “What Goes Bump in the Night.”
Adults may enjoy a full moon paddle or the popular Wild Mushroom Festival, which originally began as a mushroom identification hike. Over the years, the activity grew to include participants bringing wild mushroom dishes to share, then to a workshop and picnic. The current fall festival still offers the mushroom identification hike, but in addition, there are specialty dishes prepared on-site by local chefs. Participants can enjoy samples while sipping wine, beer, or cider, listening to music, and gathering recipes. At the marketplace, folks have the opportunity to learn about wild mushrooms from the experts. As Maggie Jones, the executive director says, “Wild mushrooms have an aura of mystique and folks want to be educated as to the good, bad, and yummy.”
One activity that we attended recently was held at the Peace Sanctuary on River Road. The early evening Lady’s Slipper Walk, followed by wine and dessert, was the perfect interlude to cure the blahs and boost the spirit. Call for a calendar of events or check the website.
FYI:
Check out the website’s extensive list of questions and answers about wildlife, many having to do with personal contact or home invasion. Just click on “FAQ” at the top of the page.
Denison Pequotsepos Nature Center
Address: 109 Pequotsepos Road, Mystic, CT 06355. Telephone: (860) 536-1216. Website: www.dpnc.org. Hours: Mon-Sat 9-5; Sun 10-4. Closed major holidays.
Admission: Adults $6; Seniors (65 +) $4; Children (12 & under) $4.
Directions: From Interstate 95 (north or south), Exit 90. Proceed on Route 27 North, travel less than 1/2 mile, turn right onto Jerry Browne Road. At 3-way stop turn right onto Pequotsepos Road, then travel 1/2 mile to sharp curve. DPNC is on left after curve.
The Picnic
During a prior visit, we chose to walk a few feet to the pond for a bench picnic. Not as comfortable as a table, perhaps, but when given a choice of eating locations, I almost always choose one with a view of the water.
Today, however, there is a busload of boisterous school children scavenging around the pond. We observe them for a while, intrigued by their enthusiastic search for slimy, slithering creatures. But the thought that they might actually catch one, plus the fact that the aforementioned bench looks less than clean, prompts us to walk back to the museum. Here, we have a choice of several tables arranged in the wooded areas around the building. It is perfect.
What’s In Our Picnic Basket?
Wild Mushroom and
Oyster Chowder
Rolls
Fruit
During the course of my conversation with Maggie about the Mushroom Festival, she said she had a great soup recipe using wild mushrooms. I asked her to send it to me for my readers, and here it is!
Wild Mushroom and Oyster Chowder
(Courtesy of Maggie Jones, Executive Director, Denison Pequotsepos Nature Center)
1 lb Wild Mushrooms (I like a combination of hen of the Woods, oyster mushrooms + chanterelles)
3-4 cups chicken stock
1 QT of shucked oysters with their liquid
4 Tablespoons unsalted butter
2 Tablespoon Extra Virgin Olive Oil
2 leeks (white part), well cleaned and chopped
1 medium onion, diced
4 cloves of garlic, diced f ine
2 bay leaves
1-1/2 teaspoons fresh thyme (1/2 tsp dried) or winter savory
3 Tablespoons of f lour
2 cups milk or 1/2 + 1/2 (or, for a richer chowder, use cream)
Black pepper, freshly ground and red pepper f lakes
Salt
Parsley, chives, and/or dill, chopped for garnish
Heat oysters in their liquid with the chicken stock until barely cooked (the oysters will just start to curl). Remove oysters with a slotted spoon and reserve, then strain the stock through a fine strainer or cheesecloth, and set aside.
Carefully remove any grit or soil from the wild mushrooms. Slice about 1/3 of the mushrooms by hand, and finely chop the remainder in a food processor.
In a cast iron skillet, melt 1 Tablespoon of the butter in olive oil. Add the leek, garlic and onions and cook until onions are translucent (about 5 minutes), then add bay leaves, thyme (and/or savory) and both the sliced and finely chopped mushrooms. Reduce heat and cook for 10-15 minutes.
In a large pot, melt the rest of the butter. Sprinkle in the flour while stirring with a wire whisk to make a roux. Cook for just a minute, then slowly pour in the hot stock, stirring continually. When the liquid is slightly thickened, add the mushroom mixture and simmer for 1/2 hour. (You can stop here and refrigerate the mixture for a couple of days before finishing, if you like to do things ahead).
About 1/2 hour before serving add the milk or cream, and heat just to a simmer, dice the oysters and add to the soup. Season with salt and freshly ground black pepper and red pepper to taste. Remove bay leaves and serve with chopped fresh herbs.
Servings–Main Course: 6-8
Note: Many types of wild mushrooms are available dried. For a more intense mushroom flavor, you may incorporate some dried mushrooms and the liquid used to reconstitute them. If you cannot find fresh wild mushrooms, you can use store bought mushrooms and add a few dried mushrooms for flavor, but be careful not to overpower the splendid oyster taste.
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Jan Mann, a Connecticut native, has spent more than twenty years search for the state’s best recreational activities. Add facilities for picnicking and eclectic new recipes, and Cruising Connecticut with a Picnic Basket has all the ingredients for a made-to-order day trip.
Janice Mann
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