Further east along Route 20, far from the Antique Mile lies a tiny town that loves antiques: Bouckville. This short section of road has several big shows each summer.
The first weekend in June is a three-day Outdoor Antique Weekend with more than 150 dealers from all over the northeast, and free admission.
August is the Madison Bouckville Antique Week which is the biggest show of the year in New York State, with over 2,000 vendors!
What’s not to like with so many different dealers! For lunch we scooted over to the Colgate campus in Hamilton, NY for a sammich at the Hamilton eatery.
Enjoy a summer day traveling from the eastern gate of the Finger Lakes through small charming towns like Lafayette, Pompey and Cazenovia. Just past Morrisville you are getting close, tinier towns like Morrisville Station follow next. After Pineville is the even tinier Bouckville, which is a hamlet of the town of Madison.
A sunny Sunday in April inspired us to ride the canal from Palmyra to Newark. The Erie Canal provides a safe and completely flat ride with towns spread out every ten miles or so.
We parked our car in the Palmyra Aqueduct Park. The ride to Newark is scenic with several other creeks like “Garnargua,” intersecting the canal and a wider area, more like a lake, before Newark called “The Wide Waters.”
There are a lot of birds to see as you ride: Herons, Ducks, Wood Peckers, …
The town of Newark was fun to bike around, though not much was opened on a Sunday afternoon, except of course, Tom Wahls!
To get a full history of the Eric Canal, you should visit the Erie Canal Museum, in Syracuse.
I received a GoPro from my family and am enjoying its simple interface, and how easy it is to edit. Charlie offered a Letchworth explore, so naturally I engineered a “hike or die” for a sunny spring day.
This hike is seven miles long, starting at the south end of the park and heading north. We left bikes at the end of the hike to get back to our cars. The views from the edge remain lovely the entire hike, and the craftsmanship of WPA stone fences, picnic tables and bridges inspires the challenging walking path.
If you’re looking for a bright spot just down the street from Bristol Mountain, try Café Sol, located at the corners of Bristol Road and Route 64 in Bristol.
Four of us arrived early on a Saturday night to avoid the crowd — you should make reservations — as it gets very busy.
We started with the popular Hummus appetizer. This is enough for a group to enjoy with three types of hummus: Classic, black bean and peanut butter (Which sounds gross but is awesome!)
Next we enjoyed the Hawaiian stir-fry which is loaded with veggies, Pan-seared Scallops with a blood orange poppy seed reduction, and the Lamb Ragu, and I tried the Mediterranean Mussels off the Tapas Menu, with a house salad. We did not order the Bacon-wrapped Java rubbed Filet Mignon — this time — it sounds delicious! There is Naked Dove Beer on tap as well as a nice selection of wines.
The service was attentive and the chef friendly, with lots of good choices whether dinner or tapas. The chef, Julia offers a varied menu with a lot of specials, which sources local produce.
Best was the fact that they staggered our courses keeping us eating for a long time and allowing us to catch up with old friends who had recently moved to Canandaigua.
They also serve breakfast at 8am on Saturdays and Sundays.
- Lunch Friday, Saturday and Sunday 10:30a.m. 4 p.m.
- Dinner Friday thru Sunday 5 – 9 p.m.
- Breakfast Saturday and Sunday 8 a.m till 2 p.m.
4503 State Route 64
Canandaigua, New York 14424
Imagine an apple orchard with something interesting for everyone in the family — that would be Beak & Skiff Apple Orchards.
Pittsford Farms Dairy products have been enjoyed for more than a century. Founded in 1880, the 200-acre working farm became an established dairy farm, and by 1888, began producing milk in glass bottles — something the farm still does today.
Pittsford Farms Dairy continues to be a owned and run by the Corby family. They produce milk, amazing chocolate milk, fresh butter, killer egg nog, and many creative flavors of ice cream — like Red Raspberry or Rugged Rower ice cream.
They pasteurize the milk at a lower temperature. It’s a little less processed, it takes a little longer, but it has better body and is a little sweeter, and has a longer shelf life. Most large dairy farms pasteurize milk at 172 degrees Fahrenheit, while Pittsford Farms Dairy pasteurizes it at 145 degrees. This traditional method heats milk gently. The flavor makes the extra effort worthwhile.
The family opened a new building in 2013 which includes a retail store, ice cream parlor and bakery complete with with milk-bottle chandeliers, and vintage-jug seating at a common table. In the rear of the building there is a state of the art processing plant with viewing window which allows the visitors to see the milk being bottled in glass bottles and ice cream being made by hand in small batches, the old fashioned way.