Tammy Ruggeri
By Tammy Ruggeri
Spring is in full swing, and there’s no shortage of ways to get out and enjoy the season around town. One of the highlights this year will be the Blossom Street Fair, where Take Me Home Pet Rescue is excited to join the festivities hosted by Meet Me in Marlborough. The rescue will have adoptable dogs spending the afternoon at Locust Grove Brewing Co from 11 a.m. to 3 p.m., offering plenty of chances to meet a potential new furry family member.
The Blossom Street Fair itself takes place in the hamlet of Milton on Main Street on Sunday, May 3, from 10 a.m. to 4 p.m. The event celebrates the region’s agricultural roots and the arrival of spring with local vendors, farms, food, music, dancing and children’s activities. A crowd favorite, the Blossom Court Pageant, will once again recognize members of the community.
School News
The National Honor Society chapter at Marlboro High School welcomed new inductees during a ceremony on April 22. Students earned the honor through academic excellence, leadership, service and character, maintaining GPAs of 90 or higher. The ceremony included the presentation of blue stoles, the NHS pledge and a heartfelt tribute to graduating seniors, featuring teacher-submitted video messages.
In more good news for the district, the NAMM Foundation has once again named Marlboro a “Best Community for Music Education,” marking the sixth time the district has received the recognition. The honor reflects strong support for music programs across the schools.
Students from Marlboro Middle School’s Select Chorus recently took a memorable trip to New York City on April 15. The day included a visit to the Graff Museum for a street art workshop, a performance at the Empire State Building, and a stop at RISE NY in Times Square to explore the city’s history and culture.
Marlboro Free Library Programs
The Ulster County Resource Recovery Agency will host an Intro to Composting Workshop on Thursday, May 7, from 6 to 7:30 p.m. at the Marlborough Community Center. The session will cover the basics of backyard composting, including balancing materials, maintenance tips and how to use finished compost to enrich soil. The class is part of Compost Awareness Week and will be led by sustainability director Angelina Brandt. Registration is required.
Crafters can also look forward to the Marlborough Makers Club’s Adult Take & Make virtual class on Wednesday, May 13, at 6:30 p.m., featuring a daffodil garland made from recycled materials. Supplies will be provided, and registration is required.
Later in the month, residents can step back in time with a guided tour of Locust Grove on Sunday, May 17, from 11:30 a.m. to 12:30 p.m. The historic 1850 villa, designed by Alexander Jackson Davis for Samuel F. B. Morse, offers a glimpse into 19th-century life. Space is limited and registration is required.
A defensive driving class will be held Saturday, May 30, from 10 a.m. to 4 p.m. at the Marlborough Community Center. The $40 course may qualify participants for insurance discounts or point reduction. Advance registration is required.
Reminders and Upcoming Events
The annual statewide burn ban remains in effect through May 14.
Vendors are being sought for the “Almost Summer” Outdoor Vendor Market, hosted by the Ladies Auxiliary to the Marlboro Hose Company No. 1, on May 3 from 10 a.m. to 3 p.m. at Kedem Winery.
Senior Fellowship Suppers will be held from 3 to 5 p.m. at Christ Episcopal Church on May 17 and June 14. Reservations are required.
Weekly Recipe
Cheesy Beef Bowties – Annette F
Ingredients
1 lb. ground beef
8 oz bowtie pasta
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup milk (optional, for creamier sauce)
1 small onion, finely chopped (optional for added flavor)
2 cloves garlic, minced (optional)
Salt and pepper, to taste
Instructions
Cook the bowtie pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente (about 10-12 minutes). Drain and set aside.
Prepare the ground beef: Heat oil in a skillet if using onions/garlic. Sauté onion and garlic until fragrant then add beef. Brown beef, breaking into crumbles, and drain excess grease.
Add the cream of mushroom soup: Stir in the soup to create a base. Cook gently to warm the mixture.
Melt in the cheddar cheese: Add shredded cheddar gradually, stirring until fully melted into a smooth sauce. Add milk if desired for extra creaminess.
Combine pasta and sauce: Toss cooked bowtie pasta into the beef-sauce mixture until evenly coated.
Heat through and serve: Cook in skillet for 2-3 minutes on low heat, season with salt/pepper, and serve hot.
Celebrations
Happy Birthday to Philip Giansante, Donna Castrogiovanni, Korryn Gattuso, Kathleen Phalen Murphy and Thomas Schroeder.
As always, if you have events, announcements, recipes or photos to share, send them along to Telltammy123@gmail.com or call 845-430-4394.