Stargazing: Look up and chill out!

According to Dottie Edwards, president of the Shenandoah Astronomical Society, for thousands of years, both our ancestors and descendants have and will see the same shining night sky objects as we all move through time and space.  That is both a sobering and soothing concept in sharp contrast to our "hurry up, run-around" lives. 

Recently, that experience was not lost on a large collection of guests, including a Girl Scout Troop from Charlotte, NC, who gathered for Dottie's astronomy program at Capon Springs & Farms. Of course, it helped being out in the mountains of wild, wonderful West Virginia, where we enjoy both the opportunity for unobstructed views and no ambient light- a perfect recipe for star-gazing.  Earlier in the month, even without sophisticated equipment or knowledge of the heavens, we witnessed two fantastic heavenly displays: a total lunar eclipse and a partial solar eclipse.

So it was with great anticipation that on a perfectly clear late October night, we eagerly received instruction on how to identify half a dozen stars and constellations, clusters and nebula. Afterwards, we walked out to an open area where we could look up and get a full view of the night sky. In addition, with the help of two powerful telescopes, we were treated to close up views of a triple double star cluster and a fuzzy cotton ball object that is the Andromeda Galaxy.

We also learned the easy way to spot the Polaris, the North Star by following the cup part of the big dipper (see below). Knowing that both land and sea travelers use this reference point for navigation gave us an instant connection with anyone hurling through space on our tiny portion of this tiny rock we call Earth.  

Staring at millions of points of light provided an opportunity for awe and wonder that is necessary to keep one's sanity in a stressful world.  It allowed us to take a deep breath and contemplate the vastness of the universe and our place in it.  In these rapidly changing times of technological advancements, it was good to feel a sense of stability, time scale and size, providing perspective to the seemingly personal chaos of our everyday lives.

Dottie has offered to return next May with more members of her club, more telescopes and more opportunities to learn, reflect and enjoy the world around us.  

When was the last time you took a moment to go outside and ponder the stars?  Try it and see how much better you feel!  

Capon's Halloween Spooktacular: An interview with the Masters Family!

We often get asked by guests what goes on at Capon during Halloween. In thinking how to answer that question, we thought it would be fun to ask a family who knows the traditions well to share their experience.

Tim Masters and his wife Lori McFarling of Bethesda, MD made their first Halloween trip back in 1992 (pre-kids!).  They returned again in 2001 and haven't missed a year since.   

Your family has a well-established tradition (over 60 years!) of visiting Capon every year in August. What made you decide to give Capon's Halloween a try?

We used to come to Capon Springs in the Fall for the spectacular palette of colors that the change of season brings, but when we had kids who were old enough to appreciate what Halloween was, we shifted our stay to the "Halloween weekend" and we haven't looked back since. 

What are your favorite Capon Halloween traditions?

We asked each of the kids what makes Halloween at Capon so special and the unanimous first answer from everyone was: "It's CAPON SPRINGS!!!" After that, the answers ranged from "the pumpkin carving and crafts" to "the trick or treating" to "the decorations" to "the pumpkin lighting" to "wearing costumes in the dining room" to "the costume parade in the Meeting House" to "seeing everyone in the Capon family dressed up for Halloween" to -- of course -- "Atta Boy, Luther!" and "The Ghost & Mr. Chicken" movie. While we all patiently await the long-heralded return of Don Knotts' co-star Joan Staley -- yes, we were there for her first visit -- we return each year in hopes of another chance to mingle with "Ghost & Mr. Chicken" royalty*. We love guessing the giant pumpkin on the front porch's weight, we love guessing (and always guessing wrong) the number of candy corns in the glass jar, and we love all things Fall and Halloween that Capon is to us each year at this time.

Yes, it's different than our August experience at Capon...and that, too...makes it special. Our family -- kids, adults...and Grandma, too -- love the whole experience. Everyone is in the spirit and everything is not just green and white...but green and white and orange and black.

What is your fondest memory of Halloween at Capon?

Our fondest memory of Halloween at Capon is the unusual and untimely snowstorm that we experienced a few years ago...complete with blackout, hanging out by the fireplace in the living rooms to stay warm, and lots of extra blankets in the rooms. What an adventure that was! Capon roughing it...with lots of stories to tell and pictures to remember it by. We also love how Jonathan knows all the words to "The Ghost & Mr. Chicken" and recites them along with the film every year. Oh, and all the creative and incredibly detailed pumpkin carving that takes place...what a treat to participate and then to take in all of the unique masterpieces. 

Favorite costumes?

As for costumes...our most inspired one was a family effort, with Mom & Dad and the two older kids dressed as convicts (complete with handcuffs and shackles)...and our youngest -- little Joe -- dressed as law enforcement (a police officer). That...and the time Grandma came dressed as a Rastafari. Yah, man.

Of course, one thing that even the best costume can't hide is the smile that's on everyone's face. Capon Springs at Halloween is truly special to us. It wouldn't be Halloween without it. The other thing we LOVE about Halloween at Capon Springs is that we take our Holiday Card picture every year at this time and Capon always provides the perfect backdrop.

Special thanks to Tim Masters and his family for taking the time to share the guest perspective on the Capon Halloween experience!  Do you have some special memories from a Capon Halloween bash?  What is your favorite Capon Halloween tradition?

We have just over a week to go until the spooktacular memory making begins... It's not too late to join us for a frightfully fun time!

Your g(H)osts,

The Capon Family

* Joan Staley was scheduled to return in 2014, but due to her husband's health issues she was unable to get away.  She looks forward to making it possible in 2015!

Apple Butter Memories

We invite you to join us beginning this Sunday, October 5^th, to witness and take part in our annual tradition of making apple butter the old-fashioned way-- in large copper kettles over a fire! The hard work of turning 130 bushels of Golden Delicious apples into a tasty roll spread will take place over four days.  That should create enough for another season’s regular daily guest use and for the coveted golf tourney and Bingo prizes.

The tradition of homemade apple butter goes back to Capon’s early days in the 1940s. In the beginning, it was made outdoors under a lean-to near the Playhouse.  Later, a one story block building, known as the Summer Kitchen, was built in the lower parking lot past the Main House.  In 1985, Capon crews tore it down and replaced it with a 2-story structure that also hosts a canning kitchen.  Since that time, there have been two brick fireplaces to hold two apple butter stations.

The entire process is very labor intensive as the apples are hand-picked, cored, peeled and then snitted.  After being washed in Capon water, they are added to Capon water already in 40-gallon copper kettles.  Wood fires are built underneath the kettles and co-workers take turns stirring the fragrant boiling apple mixture with wooden paddles.  In true Tom Sawyer fashion, guests themselves are invited to take part by keeping the mix moving and not sticking to the bottom.

After about 5 ½ hours, the mixture turns light brown-- that’s when it's time to gradually add sugar.  Because the apple mixture must not boil too rapidly, you have to stir it constantly until it thickens and sticks together. Then the last ingredient can be added-- vanilla, which you stir until it is well-blended.  One of the unique features of Pearle’s apple butter (Capon named its apple butter in honor of our first head cook, Pearle Kump) is that it contains NO cinnamon.

Guests enjoy spreading Pearle's apple butter on our homemade rolls baked in our brick oven, spread over pancakes, placed on top of pork tenderloin, with peanut butter on a sandwich, or spread on our coffee cakes.  Many folks also have a tradition of bringing a jar (or more!) home to enjoy or share with family, friends, neighbors and pet-sitters.  :)

Have you helped stir a boiling kettle of apple-butter-in-the-making at Capon?  What is your favorite way to enjoy Capon's apple butter?  We'd love to hear from you!

Pearle's Apple Butter ingredients:

2 gal. Capon water

12 ½  bushels of Golden Delicious apples, washed, peeled, cored and sliced

75 lbs sugar
2 ½ cups vanilla.

Makes  25 gallons, 200 pints.

Fun Fact:  Along with the regular apple butter, Capon also makes a “sugar free” version (meaning no sugar-added) which is available upon guest request at their table and for sale in the Food Shop.