Celebrate Autumn: Apple Picking, Scenic Drives, and More!

The Hudson Valley Catskills are poised to celebrate another exciting harvest season, and gorgeous fall foliage is about to set the scene for apple picking, farm markets, corn mazes and more- just 90 miles from NYC! 

Our family owned apple orchards, farms and vineyards are ripe for the picking, where you'll find award winning apples, pumpkins, world-class wines and local craft ciders to enjoy.   

New York City may be “The Big Apple”, but this is the place to be for apple-picking in the fall. Now is the time to plan your autumn getaway, and we've put together some great ways for you to celebrate the season! 

A trip to nearby Jenkins - Luekin Orchards is the perfect way to get out into the crisp autumn air to enjoy the breathtaking fall foliage while selecting from over a dozen unique varieties of perfectly ripe apples. 

Set against the dramatic backdrop of Shawangunk Ridge, the orchard market also offers visitors an exciting variety of local gourmet produce, handcrafted jellies, jams, pickles, and more!

You’ll find delicious fresh corn, tomatoes, and other produce just down the road at Saunderskill Farms!  There’s something special at their farm market all season long, including homemade artisanal breads, handcrafted candles, fresh baked pies, and more.  

A great place to bring the kids to pick their own pumpkins, this family owned farm has been growing with pride since 1680!  While you’re there, check out the Corn Maze- kids love this local harvest attraction, and best of all, it’s free!

Guarded by the world’s 2nd largest garden gnome, nearby Kelder’s Farm invites visitors to pick their own pumpkins, apples, corn and more while offering a ton of classic fall activities like hayrides and a petting zoo. 

But their most popular attraction is a mini-golf course designed by artist Maria Reidelbach.  The whimsical course is constructed from re-purposed farm implements, and is lined with vegetables, herbs, grains, and fruit that kids can pick along the way!

Just minutes from these and other exciting autumn attractions, The Hudson Valley Resort & Spa is the perfect place to stay while enjoying the spectacular Hudson Valley Catskills fall foliage.

We're making it easy to get the most from your stay by offering guests a free Fall Foliage Driving Tour featuring majestic mountain vistas, gorgeous autumn leaves, quaint country farmer’s markets, apple and pumpkin picking, wineries, and excursions through pristine nature preserves & historic landmarks.

You can also explore our exciting new Hudson Valley Hard Cider Trail, a sixty mile self-guided tour featuring six of the region's best craft cider producers and tasting rooms!  You'll be able to sample and learn about this popular local beverage while enjoying the beautiful backdrop of the Shawangunk and Catskill mountains in full autumn array.

Nestled on 400 wooded acres in the heart of the Shawangunk Mountains and surrounded by gorgeous Catskill views, the Hudson Valley Resort & Spa offers guests a  European health spa, a fitness center, arcade center, tennis and basketball courts, and so much more! With midweek room rates as low as $99, it's a destination within anyone's budget.

Now's the time to plan your autumn getaway, so give the Hudson Valley Resort & Spa a click or call today and we'll help you make the most your stay!

Kick the can! Try this fresh pumpkin pie recipe!

The Hudson Valley harvest is well underway, and there’s no better way to reap the rewards of the region’s farm-to-table movement than with a nice slice of fresh pumpkin pie.

This time of year, most of us take pumpkin pie for granted, eagerly purchasing prepackaged pies from the store, or even baking “homemade” pies ourselves with brownish glop from an aluminum can.   

It's time to kick the can!  Pumpkin pie is a great American harvest tradition, and the only way to make a truly great pumpkin pie is to honor that tradition by using only fresh pumpkins, picked straight from the field. 

Saunderkill Farms and Kelder’s Farm are each great places for picking pumpkins in the Hudson Valley, and they're both right down the road from the Hudson Valley Resort & Spa.  Not only do they produce excellent pumpkins, but they also offer some great harvest activities which are fun for the whole family!  

You won’t believe how simple it can be to bake your own fresh pumpkin pie the traditional way using our favorite fall recipe: give it a try, and you’ll see why the Hudson Valley farm-to-table movement is gaining ground.

What you’ll need:

For the Pumpkin Puree:
1 Farm fresh sugar pumpkin (4-6 lbs)
Kosher Salt

For the Crust:
6 ounces gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter, melted

For the Filling:
1 cup half-and-half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk

First, prepare the Pumpkin Puree:  Heat the oven to 400 degrees F.  Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.

Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until smooth, 3 to 4 minutes.

Now, prepare the crust:  Reduce oven temperature to 350 degrees F.  Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times until combined.

Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.

And then, prepare the fresh pumpkin pie filling: Bring 16 oz. of your pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.

Lastly, prepare your pie!  Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes.

Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.

Planning a trip to experience pumpkin picking in the  Hudson Valley?  Take a look at the Hudson Valley Resort & Spa!  

Featuring 270 clean and comfortable guest rooms, a full service health spa, championship golf course, and so much more, we're perfectly located within minutes of your favorite fall activities!  

Apple and pumpkin picking, haunted houses and hay-rides,  corn mazes and more- the Hudson Valley is at the center of it all!