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Church at Chapel Hill Fall Fest
FREE FALL EVENT FOR THE COMMUNITY
Church at Chapel Hill, 7530 Johnstown Rd, Mount Vernon, will host the third annual community festival, Fall Fest 2025, on Sunday, Oct. 19, from 4:00-7:30 p.m.
The community can enjoy all kinds of free events and prizes. See below for schedule.
Main Stage entertainment:
5:30 p.m. - Gospel Elvis impersonator
6:00 p.m. - Youth talent show
6:30 p.m. - Live Christian music
4:00 p.m. - Trunk or Treat - bags will be provided
4:30-6:30 PM - Main Grounds
Youth Volleyball Tournament (must pre-register)
5:00-7:30 p.m. - Main Grounds
Hayrides to select pumpkin/gourd
Barrel train rides
Carnival games - win FULL-SIZE candy bars and fast food restaurant freebies
Several bounce houses and a 93-foot obstacle course
Toddler area with corn pit, games with great prizes and large toddler bounce houses
Make plans now to attend this don’t-miss event!
GET INVOLVED
During the event, families can meet and interact with local first responders. Multiple food trucks will be available from which to purchase food and drinks. A percent of all sales goes to support Church at Chapel Hill kids’ ministries. WNZR will have a live radio broadcast at the event as well.
Church at Chapel Hill thanks all area businesses that contribute to the event. Any local business or youth group that would like to get involved should email CACHKids@ outlook.com.
Chapel Hill is a warm and welcoming church! We are passionate about people of all ages and stages of life, and our aim is to make your experience as enjoyable and meaningful as possible. For more information, visit www.cachmv.com.
the Flavors of Fall
Hot Apple Cider
• 8 cups apple cider
• 1/4 cup brown sugar
• 1 tsp. whole cloves
• 1 tsp. whole allspice
• 1 cinnamon stick
Heat all the ingredients to boiling; reduce heat. Cover and simmer 20 minutes. Strain and pour into a punch bowl.
Apple Crisp
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4-5 rm, tart apples, peeled, cored, and diced
1 tablespoon orange juice
For the crumble topping:
1 1/2 cups old-fashioned oats
1 cup all-purpose our
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 cup unsalted butter, melted
Preheat oven to 350°. Lightly spray a 2-quart baking dish with nonstick cooking spray. In a large bowl, whisk together the sugar, cornstarch, cinnamon, and nutmeg. Add the apples and orange juice, toss to coat. Pour into the prepared dish. Set aside.
Stir together oats, our, brown sugar, salt, and melted butter until a crumble forms. Sprinkle over the apple mixture. Bake for 50-60 min. until the lling is thick and bubbling around the edges and the apples are tender. Serve warm with a scoop of vanilla ice cream, if desired.
Pumpkin Soup
1 medium yellow onion
3 cloves garlic
1 large bunch fresh thyme
2 tablespoons olive oil
1 (15 oz) can pumpkin purée
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth
2 tablespoons maple syrup
2 tablespoons heavy cream
Toasted pumpkin seeds for serving
Very nely chop 1 medium yellow onion. Finely grate 3 garlic cloves. Pick the leaves from 1 large bunch fresh thyme until you have 2 tablespoons. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3-4 minutes. Add the thyme, 1 (15-ounce) can pumpkin purée, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/8 teaspoon ground ginger, and 1/8 teaspoon cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
Add 2 cups low-sodium vegetable broth and cook, stirring constantly, for 3 to 4 minutes. (The mixture will bubble.)
Remove the pot from the heat. Add 2 tablespoons maple syrup and 2 tablespoons heavy cream, and stir to combine. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
Serve warm, garnished with toasted pumpkin seeds, aky salt, fresh thyme leaves, and more black pepper.
Old Mr. Bailiwick’s
Old Mr. Bailiwick’s is a working apothecary, which means we, as medical herbalists, provide a space for healing, knowledge and herbal wellness. We offer plant-based medicine for a range of ailments; teas, topicals, tinctures, etc., and are consistently creating and making available formulas that aid in healing, as well as balancing acute and chronic conditions. Beyond that, we are an herb and tea shop with over three hundred herbs sold by the ounce, along with a variety of drinking teas, from herbal, to black, green and chai. Lastly, we are a gift shop, specializing in uncommon things. It is an ever-changing, whimsical landscape of interest. You never know what you might find, and there’s usually something for everyone.
Mr. Bailiwick hisself has been a practicing Planetary Herbalist for the last 18 years, studying and growing plants, building an herb farm and eventually opening Old Mr. Bailiwick’s in 2019. In the autumn of 2023, Miss Petitgrain joined the staff, and having a medical sciences background herself, has greatly aided in the formulation and production of the over 250 products we have available today. Moreover, she has encouraged the expansion of the museum of imagined things that is the shop’s atmosphere and added a splash of color to our little basement home. Together we have created a place of community where all are welcome. It has become a safe space to seek answers, joy and wonder.
Above the entrance is carved with the inscription Vis medicatrix naturae which is a quote that loosely translates to “the healing power of nature” largely attributed to Hippocrates. It serves as a reminder that we have both the obligation and opportunity to address our own wellness and the means to do so. This little shop is a place of community where all are welcome, and has become a safe space to seek answers, joy and wonder.
Find Whimsey & WondeR in this herbal apothecary
Miss Petitgrain and Mr. Bailiwick
