October Program Calendars
Posted on September 30, 2025
Posted on September 30, 2025
Posted on September 30, 2025
Posted on September 30, 2025
Valley Central School District is continuing to accept UPK applications for the 2026–2027 school year. Eligible children include those who reside in the district and who will be 4 years old on or before December 1, 2026. Families interested in applying are encouraged to submit their application as soon as possible. For more information about the program or the application, please visit our Universal Prekindergarten page or please call or email the UPK Office at (845) 457-2400 ext. 18134 or [email protected]. The post Attention VC Families: There Are Still Open UPK spots for the 2026-27 School Year appeared first on Valley Central School District.
Valley Central School District is continuing to accept UPK applications for the 2026–2027 school year. Eligible children include those who reside in the district and who will be 4 years old on or before December 1, 2026. Families interested in applying are encouraged to submit their application as soon as possible. For more information about the program or the application, please visit our Universal Prekindergarten page or please call or email the UPK Office at (845) 457-2400 ext. 18134 or [email protected]. The post Attention VC Families: There Are Still Open UPK spots for the 2026-27 School Year appeared first on Valley Central School District.
In alignment with Section IX and NYSPHSAA, all spectators are expected to demonstrate respect, sportsmanship, and appropriate behavior at all times. Before attending an athletic event, please read our spectator expectations and game day guidelines. The post Please Read VC’s Spectator Expectations Before Attending Athletic Events appeared first on Valley Central School District.
"Yields 4 servings Prep time 15 minutes Marinating time 30 minutes Cook time 8-10 minutes Ingredients: Espresso Rub: 1/4 cup ground espresso beans 1/4 cup packed brown sugar 2 tablespoons smoked paprika 1 tablespoon granulated garlic 1 tablespoon onion powder 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper Steaks: 4 beef steaks (such as ribeye, New York strip, or sirloin), about 1-inch thick 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 2 cloves garlic, minced 1 teaspoon Dijon mustard Salt and freshly ground black pepper, to taste Instructions: In a small bowl, combine all the espresso rub ingredients. Mix well and set aside. In a shallow dish or resealable plastic bag, whisk together olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, and Dijon mustard. Season with salt and pepper. Place the steaks in the marinade, ensuring they are well coated. If using a plastic bag, remove excess air. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor. Preheat your grill to medium-high heat (about 375-450°F). Remove the steaks from the marinade and pat them dry with paper towels. This helps the espresso rub adhere and ensures a good sear. Generously coat both sides of each steak with the espresso rub, pressing it gently to ensure it sticks. Place the steaks on the preheated grill. Cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F; for medium, aim for 140-145°F. Once the steaks are cooked to your liking, remove them from the grill and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steaks against the grain and serve immediately. Enjoy! Read More"
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