TheLaker_Sept_19_22

It’s Time for Apple Picking!

By Lori VisitingTremblayappleorchards and farms in New England, to buy or pick your own apples, is a rite of passage, as summer slowly gives way to the crisp, cool days of fall. Families and friends go to find their favorites, warm apple ci der doughnuts, hayrides, exploring the corn mazes, orchards and of course, to pickThereapples.are many pick your own (PYO) orchards and farms in our area. The New Hampshire Department of Agriculture is a good resource for find ing PYO farms, not only for apples, but other produce during the year.

through2493.Road,visit:documents/harvest-your-own.pdfagriculture.nh.gov/publications-forms/www.HereareafewthatyoumaywanttoStoneMountainFarm,522LaconiaBelmont,NH,ph:603-731-Opendaily10a.m.-6p.m.Oct.31.stonemtnfarm.comOnSept.8,GovernorSununupicked the first ceremonial apple of the season at Stone Mountain Farm. This official ly kicked off the apple picking season in New Hampshire.

The Stone Mountain Farm in Bel mont was originally a dairy farm in the 1950s, then the Rolfe family bought it in 1963. Joe and Cindy Rolfe pur chased the farm from Joe’s parents in 2009, converting it to high density or chards. “We purchased it to save it as a farm,” said Joe, in a phone interview.

“It could have become a parking lot or self-storage.” Joe’s mother still lives on the farm that he grew up on. Joe remembers that there used to be many, many farms on Route 106. He and his wife, Cindy, both have other jobs, but Joe loves his work on the farm. “You don’t count the hours you work,” he said. He feels that it’s especially nice to work on the farm where he grew up, with all the fond childhood memories.

High density farming is a concept by Dr. Terrence Robinson, professor at Cornell University, where the vertical growing of the trees, planted a specific way, yields full benefit of the sun and produces more fruit. According to the website, trees are supported by a trellis

system with posts and wires, similar to a vineyard. The trellis supports the weight of the fruit as the trees produce as early as one year after planting. Joe said that there are traditionally 200 trees per acre on a farm, but with high density farming, there are 1300 trees per acre, on trellises and posts. They are planted and spaced so that the sun shines on all the apples, without the threat of shade.

Stone Mountain Farm is the young est orchard in the state, producing apples for nine years. In 2015, they started selling apples with no custom er base, according to Joe, and in 2020, they sold out. Joe has been working for 10 years to get an old barn restored

and converted to a farm store with cold storage

Therebelow.isapicnic area, rocking chairs, hot cider, cider doughnuts, hayrides, corn hole, games and more. There are 40 different varieties of apples, local maple syrup, fall decorations, winter squash, gourds and corn stalks.

McKenzies Farm, 71 NE Pond Rd, Milton, NH, ph: 603-652-9400. Open daily 10 a.m. - 6 p.m. until Nov. 23.

mckenziesfarm.comMcKenziesFarm started over 30 years ago and has been family owned for two generations. Annie McKenzie, her husband and son currently run the business. Annie told me, in a phone interview, that they grow over 19 dif ferent varieties of apples in late August through the end of October. McKenzie Farm is “about 40 acres in woods and 30 acres in fields,” said Annie.

You can buy already picked apples or pick your own. There are cider dough nuts and apple cider. “We make our own apple cider,” said Annie.

A special upcoming event is McK toberfest, on Columbus Day weekend, Oct. 9 and 10. There will be a live band, trailer rides, press your own ci der, caramel apples, face painting, Al pacas, and baby pigs that kids can pet, a food truck, beer tents, and apple pick ing.Romac Orchards, 1149 H Road, Ac • Apples continued on page 4

ton, ME 04073 ph: 207-608-5443, romacorchards.org. Open Wed – Friday, 9 a. m. – 2 p. m. weekdays for apple picking and 9 a.m. – 4 p.m. weekends.

After being closed for five years, the orchard was purchased by 18-year-old Wil Cote in 2017 because he saw an opportunity to bring the orchards back to life. The Three Rivers Land Trust was instrumental in helping with the purchase in conjunction with a conservation easement, according to executive director Cheri Dunning. The conservation easement ensures that the land will not be further subdivided for development. The large property was divided into two farms, including Romac Orchards and another farm. Goat Hill, next to the orchard, is owned by the town and the trust is working on designing accessible trails to the beautiful vista on top.

Carl Davies, vice president of The Three Rivers Land Trust, added that the Maine Farmland Trust focuses on buying farms in Southern Maine to preserve the land and was instrumental in helping reduce land development. They bought development rights on the two farm parcels, which made it affordable for the young farmers to purchase them, including Wil Cote’s purchase of Romac Orchards. Maine Coast Heritage Trust also helped the Three Rivers Land Trust to raise money toward the project.Wil studied agriculture in high school and also loved working outside. He loves the scenic setting of the orchard, amid the mountains and invites

people to take a drive to see it.

Upcoming events at Romac Orchards include Kite Flying. sponsored by the Three Rivers Land Trust, on Sept. 17, 11a.m. – 2 p. m., with Mr. Drew and His Animals Too, 1 – 3 p. m. Mr. Drew will bring exotic animals, including snakes and Septemberlizards.24,Seven Lakes Snowmobile Club Day, 12 – 4 p. m. with raffles, activities, burgers and a hot dog truck. From 12:30-3 p.m., enjoy ice cream from a vintage 1967 Ford F250 ice cream truck.

Apple Hill Farm 580 Mountain Road (NH Rt. 132) Concord, NH, ph: 603224-8862, applehillfarmnh.com. Open daily 8:30 a. m. – 5:30 p. m. until ColumbusAccordingDay. to the website, Chuck and Diane Southier purchased the farm in 1978, which was at that time neglected crop land, numerous hay fields and wooded areas with no buildings. Over the years, they have worked hard to build the farm as it is today.

The home site was established in 1980. Windbreaks and stone walls were relocated to form the fields that appear today. Drainage systems, 2.5 miles of subsurface tile drains, were put in underground with the help of the Merrimack County Conservation District and the Soil Conservation Service.

The Southiers have been interested and involved in agriculture since high school. Their farm hosts tours for other farmers and they work closely with university researchers in crop management. They practice integrative pest management, setting traps and monitoring techniques used on all the

farm’s crops. The Southiers have won numerous awards and hold positions in the New Hampshire Farm Bureau Federation, S.P.A.C.E. and NH Stories.

Apple Hill Farm was recognized as a 2003 “Farm of Distinction” by the NH Department of Agriculture, Markets and Foods. In 2013, they received the NH Farm Bureau’s Award for Excellent Service in Agriculture and Rural Life. Most of all, their mission is to educate people on where their food comes from. Visitors are welcome to ask questions and enjoy learning more about the farm.

You can pick apples from Labor Day to Columbus Day. A large, modern farm stand includes a bakery, where pies and summer jellies are made from scratch. You can also find their own homemade apple cider, jams, jellies, baked goods, NH cheeses, NH bacon, Farnum Hill hard cider, Flag Hill wine and many treats, including apples.

Butternut Farm, 195 Meaderboro Road, Farmington, NH, ph: 603-3354705 (PYO line), butternutfarm.net. Open daily except Monday, 9 a.m. - 5 p.m.Giff and Mae Burnap and now, their three daughters, have enjoyed building the farm since they bought it in 2005. Since 2017, they have planted sweet cherries, strawberries, raspberries, blueberries, peaches and apples. Their Cider House has hard cider available for tasting and growler filling. They also have pies and freshly made doughnuts.There are 20 varieties of apples, planted on 6.5 acres of PYO land, with apple picking from mid-August to early November. Check the PYO number (above) for current information. It is updatedSurowiecdaily.Farm 53 Perley Hill Road, Sanbornton, NH 03269, ph: 603-2864069 (PYO line), surowiecfarm.com, Open daily 9 a.m. - 5:30 p.m. until Oct. 11. From Oct. 12 to Dec. 19, the hours are 9 a.m. to 5 p.m. daily. Check the

website for winter hours after Dec. 19.

According to the website, “Surowiec farm is known as a scenic destination during the fall for apple picking with a quaint farm stand set against the backdrop of New Hampshire’s mountain ranges.”Thefarm has been in the Surowiec family since 1917. Originally a dairy farm, they planted their first apples in 1971 and have continued to diversify. The farm is open year round, with different offerings each season.

Currently, you can pick several varieties of New England apples from their semi-dwarf trees. They also have a farm stand with ready picked apples, chrysanthemums, fall vegetables and squashes.Youcan also purchase apples in bulk by the bushel or peck.

Meadow Ledge Farm, Rte.129, Loudon, NH. ph: 603-798-5860, meadowledgefarm.com. Open daily 9 a.m.6 p.m. until the end of October.

The farm has been in the Roberts family since 1974, according to their Facebook page. They introduced apple picking and their country store in 2020. The store sells apple cider pressed weekly, hot cider doughnuts, baked goods, fudge, pies, whoopie pies, maple syrup, maple cream, maple butter, honey, smoked cheese, smoked bacon, jellies, corn stalks, fruits, vegetables and more.

If you come for apple picking, hop on a wagon ride to the orchards. If you are looking for a specific variety of apple, you can find it on the website, as well as current varieties that are available.

There is live music every weekend of the season, from noon to 2 p.m. or sometimes 3 p.m. Bring your chair and enjoy the music. The musicians and schedule are listed on the website.

This is just a sampling of the many apple orchards and farms in the area. Find the best apple picking near you and explore others for a day trip of apple picking fun!

The Lakes Gallery at Chi-Lin

By Mark Okrant

After thirty years at its downtown Meredith location, the beautiful Asian arts and antiques gallery closed in 2015, leaving behind numerous disappointed former patrons. However, there was no need to despair. Anyone who thought this marked the end of the line had underestimated the gallery’s energetic owner, Suzanne Lee. To the arts community’s delight, The Lakes Gallery at Chi-Lin reopened during 2017, this time at 135 Eastman Road in Laconia. Today, Lee presides over a surprising selection of artwork housed in a small gallery that occupies portions of two floors within a restored 1780Therefarmhouse.havebeen challenges. In early 2020, several years after reopening, COVID-19 brought everything to a halt. Ironically, the pandemic was announced while a workshop was in progress, causing the session to be stopped immediately. The gallery was to remain shuttered for nearly 15 months, before it reopened in July 2021.

This year, as always, The Lakes Gal-

lery at Chi-Lin will feature the works of artists from New England and Asia. However, if you are expecting to see

those typical small cards displaying each artist’s name, as well as the title taken. As Suzanne Lee told us, “I want people to stand and appreciate the gallery’s art, not be thinking about titles and prices.” For those who are interested in making a purchase, a master list of the works is available upon request.

Suzanne Lee was a New York City fashion designer who worked in East Asia for 25 years, where she became influenced by that region’s art. Over time, she has studied numerous contemporary masters, and taught calligraphy. Owing to Lee’s experience as a calligrapher and her extensive travel and success as a designer, she has been able to attract 30 incredibly talented art-

ists to display their work at the gallery. Two genres that caught our eye during a recent visit were the practitioners of ‘process art’ and ‘pointillism’. Process art chronicles major steps in the creation of a piece, with stories of how an artist’s work evolves from inception all the way until its completion. Pointillism is a technique wherein the artist applies small, distinct dots of color in patterns to form an image.

From now through mid-October, there is an excellent opportunity to view the exhibited works of process artists, pointillists, and other artists. Until Columbus Day, the Process IV—A Touch of Gold exhibition features the works of process artists Gay Freeborn and Christina Pitsch. Freeborn’s Four Seasons uses oil, brass, aluminum, copper leaf, and leaves on canvas. While all four seasonal pieces are stunning, it was nearly impossible to stop staring at the artist’s depiction of Summer. Pitsch, the other artist in Process IV, uses porcelain, bone china, gold leaf, and other elements to create her fascinating series titled Objects of Love and ThroughDesire.October 10, the gallery will be showing A Gallery of New England Landscapes as part of its Touch of Gold exhibition. This features the hauntingly beautiful landscapes of Margaret Lawrence, the soft pastels of Laurinda O’Connor, Jan Roy’s large colorful works utilizing oil and acrylic on canvas, and the pointillism art of H.M. Saffer. Saffer’s gorgeous three-dimensional landscapes are all constructed with multi-colored dots as well as shapes such as bricks. Nearly all of • Chi-Lin continued on page 7

Saffer’s paintings depict evocative forest scenes. Additionally, two paintings deeply rooted in French Impressionism are contributions of popular Plymouth New Hampshire area artist, Reine Fischler. One of these, Illumination, greets visitors upon their entry to the gallery.

Also ongoing at the gallery until October 10 is an exhibit of Randi Solon’s oils on canvas. The works of Ann Mallory will be on display for an additional week. Mallory’s contemplation vessels have a serene presence whether displayed in a gallery or a garden. Lee tells us, “these pieces hold spiritual nourishment by engaging reflective measurement and reverie.”

Another exhibit is titled Works on Paper: Asian and New England. The art of 4 Asian and 5 New England artists utilize a variety of materials: Japanese sumi-e ink, gansai water color, Japanese ‘Hanga’ prints, Japanese woodblock prints, Chinese inks on paper with silk matts, rice paper, gouache on paper, oil on Fabriano paper, as well as watercolor and graphite on arches paper or board.

Not all of the art that visitors may experience is tangible. The gallery hosts a series of Fall Poetry Sundays at 4 pm. On September 25, New Hampshire poet Page Coulter will lead a Page and Play poetry workshop. She will read from her latest book, Call It a Mountain. Participants will be challenged to write their own poems reflecting on the works in the gallery. The workshop is free and open to 15 members of the

public. On October 16, New Hampshire poet Scott Hutchison will delve into human complications, and the joy received from navigating those complications. He will read from his book, Moonshine Narratives.

With an owner who has decades of experience as a calligrapher, patrons of The Lakes Gallery at Chi-Lin can expect to benefit from Suzanne Lee’s experience. The gallery will be offering scheduled classes (TBA) as well as private instruction in this beautiful form of writing that dates back at least to the time of the ancient Romans. Instruction may include beginning italic, intermediate italic, beginning copper plate, and gold leaf.

A series of nature journal workshops are in the planning stages. These include designing and constructing small book or notepad holder, for use as momento pads or travel journals. Also, there will be a large book (‘mino’) workshop. These can be used for garden journals or wedding reception guest

Visitorsbooks.to the The Lakes Gallery at Chi-Lin are advised to tour the beautiful Asian garden that surrounds the museum building. There, they will see beautiful stone sculptures and exotic plants. Persons interested in the gallery and its grounds should bookmark www.thelakesgallery.com. For more information, contact Suzanne Lee at (603) 556-9384.

Falling Leaves Crafts Fair

ArtsFallingthe-10pmdayTiltonLaconiaOutlets,andFairLeavesFallingCraft–Sept.2425-Tanger120Road,-Satur-10amto5&Sundayamto4pmDon’tmissfabulousLeaves&CraftsFair

with over 90 amazing artisans! Elise will demonstrate her chainsaw artistry at times during the fair both days! Some of the exhibits will include handsome soy candles, goat milk soaps, gourmet honey, amazing chainsaw wood carvings by Elise, unique macrame chairs & swings, soft sculpture, amazing leather jewelry, NH maple syrup products, recycled

acrylic art, pottery, ingboards,cribbagecuterieproducts,personalpouredglass,snowshoes/wood/metal/handpaintedbeautifulhand-soaps/carechar-boards,amaz-wildlife&

landscape photography, pet products, clothing, books, unique beautiful lanterns, & lots more. Friendly, Leashed Dogs Welcome! Rain or Shine Under Canopies! Always Free Adm - Take Exit 20 off I-93 & bear left & only 1/4 mile from exit! More Info Call Joyce 603.387.1510 Online Preview: joycescraftshows.com.

Quilter’s Heaven at the Quilt Show

By Kathi Caldwell-Hopper

Quilts keep us warm, they bring color to our homes, and they offer a creative outlet and chance for people to meet and socialize. In short, quilts areThoseheavenly.who visit the downtown Laconia area on September 24 and 25 will see quilts here, there and everywhere. This is due to the efforts of the Belknap Mill Quilters Guild, who will offer the 45th annual Belknap Mill Harvest of Quilts Show and the Mysterious Quilt Journey.

Established in 1978, the Guild is a multi-faceted group, with meetings, workshops, teaching by quilt instructors and of course, the popular annual Quilt Show.

The show is a perfect beginning of the autumn months, a time of bright colors, and as the temperatures often drop, a season of warmth and snuggling under a handmade quilt. For some people, quilts are thought of as works of art and they look forward to viewing this year’s creation in all sizes and patterns, skillfully crafted by Guild members.

The height of Covid taught many lessons, and the Quilters Guild members were no different. They had

to rethink the annual Quilt Show by finding a way to hold the event in a safe manner. Along the way, they learned to re-craft the event and it led to some new and interesting ways to add to the September show.

Says Quilt Show co-chair Katie Haddock (the other show co-chair is Ila Mattila), “In 2020, we did not hold the Quilt Show as an in-person event. Instead, we had a virtual show. This led to the idea of adding The Mysterious

Quilt Journey to the show. We had quilters at home during Covid, but with no outlet to display their quilts. People loved the Journey, and we added a socially-distanced tent outside the Belknap Mill.”

What is the Mysterious Journey? “We went to businesses in downtown Laconia and asked them to host a quilt,” Katie explains. “It was popular and we have added it to the show.”

The Journey includes a map to help visitors locate the quilts which will be on display at area shops and other places. “We try to match each quilt in the Journey to that particular store,” saysTheKatie.Journey is part of the Quilt Show, which historically took place at the Belknap Mill on Beacon Street East in downtown Laconia. Over time, the Guild relocated to another location for added space, but happily have returned to the Mill where it all began.

This year’s Quilt Show will take place at the Belknap Mill, with many quilts on exhibit, as well as at the Laconia Senior Center at 532 Main Street and at the Lakes Region Mental

Health Conference Center on Main Street.TheQuilt Show will offer creations in many categories, including Small Bed Quilts; Large Bed Quilts; Small Wall Hangings; Medium Wall Hangings; and Large Wall Hangings. Other categories of quilts will include Machine Embroidered Quilts; Wearables and Accessories; Home Décor and NonVoting Categories, and a Junior NonVoting Category. This means the show will be full of handmade quilts in all sizes and patterns and colors, quilts made by using computer programmed design/stitching, vintage quilts among others.Included will be quilted vests, jackets and other articles of quilted clothing, home décor items like quilted table runners and Christmas tree skirts, for example, vintage quilts, quilt tops, etc., which will not be voted upon, and quilts made by those under 17 years of age or

“Thereyounger.willbe more than 230 quilts on display throughout the show,” Katie says. “Also, we will have several vendors and two food trucks available during the show, a quilt made by Guild members that we will raffle off and some quilted items for sale at the Senior Center location.”

There also will be a Scavenger Hunt with a list of clues participants can refer to while searching for items on theAlonghunt.

with other Guild members, Katie is also the chair of the Community Outreach segment of the Quilters Guild. The Outreach organizes (and helps create) handmade quilts that are given to such places as the Belknap County Nursing Home for each resident.

Other Outreach work includes quilts for the Spaulding Youth Center and

• Quilts continued on page 9

A quilt from the Mysterious Quilt Journey; the Mariner’s Compass quilt was displayed at Wayfarers Coffee Roasters. Courtesy photo

Comfort Quilts (visit the Community Outreach page at www.bmqg.org for information.)TheGuild has 130-plus members, and this includes people of all quilting skill levels from beginners to highlyskilled quilting artists. Members bring their quilts to Guild meetings for input from other quilters and suggestions on how to quilt certain aspects of their projects.TheGuild meets once a month on the second Wednesday of the month at the Belknap Mill. Speaking of the Belknap Mill, Katie says, “We are so happy to be back at the Mill, and the recently renovated space allows us the room we need on the third-floor function area.” The historic 1823 Mill saw a renovation of the third-floor event space with updated systems, a new kitchen and elevator, and refinishing of the wooden floors.

During the year, the Guild offers special quilting instructors who come in to teach and demonstrate new quilting techniques. At most of the monthly meetings there are trunk shows. On the third Wednesday of each month, members can bring machines and work on projects. “This is sort of a new approach to the old-time sewing

circles,” Katie comments.

As for the Quilt Show, it is a very intensive event and requires a lot of pre-planning. Katie concurs and explains, “We start planning for the show in February. It is quite involved. We get committees for each category, plus an admissions committee. We have volunteers who work the admissions desk, for example.”

Asked if anyone can learn to quilt if they have the desire to do so, Katie, who has been a Guild member since 2018, pauses and thinks for a moment before saying, “Yes, anyone can learn.

There are all levels of quilters from basic to those who make complicated quilts. With practice, a quilter can step

up through levels. I would say I am a competent beginner, and I love to try something new when it comes to quilting.”Those attending the Quilt Show will see a huge variety of creations, in various sizes and patterns. Whether a quilter or simply someone attending because they want to see quilts, there will definitely be many things to see.

Admission to the Belknap Mill Quilters Guild Harvest of Quilts Show & Mysterious Quilt Journey is $10 per person and children accompanied by an adult gain free admission. The show takes place on September 24 from 10 am to 5 pm and on September 25 from 10 am to 4 pm.

For information on the show or becoming a member of the Quilters Guild, visit www.BMQG.org. or email info@BMQG.org.

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Some of the quilts on display at previous Belknap Mill Quilters Guild shows Courtesy photo

Anne Frank: “If only I can by myself” Lecture by Tom White

On Tuesday, September 20th, the Wright Museum will welcome Tom White. This is the final program of the Wright Museum’s 2022 Ron Goodgame and Donna Canney Education Series.

This presentation frames Anne’s Frank’s experiences as one of growth and introspection through her diary. How does Anne’s voice still remain, as she hoped, “useful” as we face the challenges of today? How do we resist evil while maintaining our moral core? Drawing on the diary and Anne’s experiences we will challenge our own prejudices and ask difficult questions of ourselves. This presentation also traces the family’s history after their betrayal in the Secret Annex, arrival at Auschwitz, and the final days of those hiding in the Secret Annex. How can we draw on the example of the rescuers and of the Franks themselves to honor Anne’s April 1944 wish, “If only I can be myself”.

Tom White is the Coordinator of Educational Outreach for the Cohen Center for Holocaust Studies at Keene State College. He has served as a researcher

for Stephen Hooper’s documentary film: An American Nurse At War and as historical consultant for David DeArville’s documentary film, Telling Their Stories: NH Holocaust Survivors Speak Out, produced in 2004. He served on the Diocese of Manchester’s Diocesan Ecumenical Commission for Interfaith Relations; is the co-chair and producer of the Cohen Center’s annual Kristallnacht Commemoration; serves on the Board of Directors of the Association of Holocaust Organizations (AHO); has participated as observer and facilitator in the Global Raphael Lemkin Seminar for Genocide Prevention at the Auschwitz Institute for Peace and Reconciliation.

Doors open at 6 p.m., the program begins at 7 p.m. on Tuesday, September 20th at the Wright Museum’s DuQuoin Education Center, 77 Center Street in Wolfeboro. Admission is $5 for members and $10 for non-members. Reservations are strongly encouraged and can be made online at 603-569-1212.seum.org/lecture-serieswww.wrightmu-orbycalling

Vintage Boats Lake Memorabilia Family Activities

On Lake Winnipesaukee Vintage Boat Rides Wolfeboro Town Docks

‘Cue The

Great Soups for The Season

By Kelly Ross

Hi Food Friends! We still have some hot days banging around, but the beautiful cool autumn air is starting to show itself, which I personally am way ok with, especially at night. This is the best sleep weather of the year in my humble opinion, and I do prefer the 60’s and 70’s over the 80’s and 90’s during the day as well, although I know many would dispute at least the last part of that statement.

I do love the four seasons though, which I why I live here, although I wish all four seasons were 3 three months long instead of the mini spring and autumn we have, plus the long winter, but Mother Nature never listens to me sad to Withsay. the fall, it does have a way of changing the way we eat sometimes. Granted it’s much too early to stop grilling, but with the cooler weather usually comes a time when we start leaning on some comfort foods. Fall and winter is usually all about comfort foods, and I don’t want to rush things by any means, but I do believe this is a great time to start thinking about some

good old-fashioned hearty and “stick to your ribs” kind of soups.

More often than not, most people lean on stews and chowders come this time of year and the upcoming months, and I’m by no means ruling them out, but I like to think outside the box, as well as sneak in some fall flavors. When it comes to fall flavors, the first things

most think of is pumpkin, apples, and maple, even though it’s easy enough to use those flavors year-round, but I also consider corn to be in the equation as well, even sweet potatoes and butternut squash. Everything in those ingredients will be included in some regard, as well as many other great flavors. I also can’t stress enough, even though

I know many of you are aware, that soups a day or two later are usually better than the day of, so never be afraid to make, cool, and reheat many of these the next day or double up the recipe to make plenty for a few days. I know my wife loves taking soup to work with her every day as the weather gets cooler. Regardless, let’s make some soup because unlike the Soup Nazi, I have Soup For You!!

First off, let’s go with a very hearty chowder recipe, noy necessarily loaded with fall flavor, but totally chock full of hearty flavor. Granted, potato is the main ingredient, but throw in ham, bacon and cheese and you have yourselves the makings for bowlfuls of incredible flavor. I make this often every fall, as well as on St. Paddy’s Day as that holiday and taters seem to go hand in hand. You can either cube and boil the taters or, as I often do due to lack of burner space, bake them until just barely cooked through, cooled, peeled and diced. Your method will dictate how long it will take you, although • Great Soups continued on page 12

when baking them, I often do so earlier in the day to let cool come production time, or you can even do the day be fore. Making the actual chowder will take about an hour and feed 6-8 of you if eating as a meal, or more so if by the cup.

The Ultimate Potato Chowder

9 slices uncooked, thick cut bacon, diced rough, not fine 12 tbsp butter

2/3 cup all-purpose flour

5 cups whole milk

2 cups heavy cream

1 cup buttermilk

5 large russet potatoes, baked, peeled and cubed, or cubed with skin on and boiled½cup chopped scallions

2 cups thick sliced ham, diced

2 cups Provolone & Swiss cheese cut into thin strips or shredded

1 cup sour cream

2 tsp coarsely ground black pepper

1 tsp kosher salt

Cheddar cheese, sliced, optional, to melt over the top

Cook chopped bacon in a large skil let over medium heat until browned. Remove and set aside. In a large 7 qt Dutch oven or large stockpot, melt butter over med-low heat. Whisk in flour until smooth, no lumps allowed. Gradually stir in milk, cream, and but termilk, mixing constantly until fully incorporated and slightly thickened. If you want to warm the creams/milk in a separate pot before adding to the roux, it will quicken the process. Add salt

and pepper. Add the cooked potatoes and scallions. Bring to a boil, stirring frequently, making sure to scrape the bottom as the roux can settle if not stirred frequently enough. Turn heat down to a low simmer, cover and cook for 10 minutes. Add sour cream, ham, bacon, cheese. Stir until cheese is melt ed and serve. If you care to, which I do often, ladle the soup into bowls or crocks, put them on a cookie sheet, top them each with a couple of slices of cheddar and place under the broil er of the oven as if you were doing a French Onion soup, until the cheese is browned and melted. Wicked Good!!

This one is much more traditional when it comes to fall flavors. It has oven roasted butternut squash as the main ingredient, but also has apple, maple and pumpkin in the mix. This is a classic fall soup for sure. You can put this together in 45 minutes and will feed 4-6 as a meal.

Roasted Squash Autumn Soup

2 lb peeled butternut squash, cut into ½ inch cubes

½ cup chopped onion

2 tbsp olive oil

1 ½ tsp salt, divided ½ tsp fresh grind black pepper, divided1can pure pumpkin, 15 oz

2 cups vegetable broth

1 ½ cups apple cider

¼ cup pure maple syrup

1 ½ cups half and half ½ tsp ground cinnamon

¼ tsp curry powder

Preheat oven to 450 degrees. In a large bowl, combine squash, onion, oil, ½ tsp salt, and ¼ tsp black pepper,

toss until evenly coated. Place squash mixture on baking sheet in a single layer. Bake for 20-25 minutes or un til tender. Place squash mixture in a blender or food processor and process until smooth. In a large saucepan over medium-low heat, combine squash pu ree, pumpkin, broth, apple cider, maple syrup, half and half, cinnamon, curry, remaining 1 tsp salt, and remaining ¼ tsp pepper and mix well. Heat 10-12 minutes or more until heated through, stirring often, and make sure it does not come to a boil. This has autumn written all over it.

In arguably my favorite of the day, I wouldn’t necessarily consider this an autumn themed soup, but I would defi nitely call it a hearty comfort food soup that is absolutely scrumptious. Com bine sausage, carrots, kale or spinach in a rich Italian creamy tomato sauce, and yummy tortellini and you have a winner. The basic recipe calls for ground sweet sausage, but if you prefer a soup with a little spice, I suggest us ing hot sausage. Also, this a great soup to put together on the stove and once done, carefully pour into a slow cooker to keep warm all day to let that flavor keep getting better. Sure, you do this with any soup, well almost, but this is the perfect one to do so with, although if so, pop in cooked tortellini 5 minutes prior to eating. Total time will take maybe 45 minutes and feed 6-8.

Creamy Sausage Tortellini Soup

1 ½ lbs ground sweet sausage or hot, or a combo of both

Olive oil for sauteing 1 cup carrots, diced 1 small to medium sweet onion, diced3cloves garlic minced

1 tbsp Italian seasoning, or combos of oregano, basil and garlic powder ¼ cup flour 6 cups chicken broth 1 can tomato paste, 6 oz 1 cup heavy cream

1 package three cheese tortellini, 9 oz, or more if preferred 3 cups kale chopped, or baby spin ach. I prefer kale in this recipe Salt and pepper to taste ½ tsp hot sauce, optional ¼ tsp crushed red pepper flakes, optionalInalarge pot over medium high heat add the sausage, crumbling it as it goes in. Cook and crumble more so while browning. Once cooked, remove, and set aside on a plate. Add the carrots

and sauté until almost tender, add on ion and cook for a few minutes more. Add the garlic and Italian seasoning and sauté for a minute more. Add flour to the vegetables and stir well to com bine. Pour in chicken broth. Add in the tomato paste and stir well to combine, then add in heavy cream while con tinuing to stir. Pop in the tortellini and bring to a simmer for about 7 minutes until tortellini is cooked. Add in the kale right before serving and salt and pepper to taste as well as hot sauce and pepper flakes if that is your thing like it is mine. So Good!!

Onto a more fall flavored soup now, and one type of soup I always think of and enjoy as we get into this time of year is a good chili. This version most definitely has a twist or two to it as pumpkin is now in the mix, as well as turkey and my favorite bean in the bean world, that being black beans.

You can obviously sub ground beef and/or another bean choice but give it a shot. This one is done slow cooker style. Like any chili, and most soups, this freezes incredibly well, so if this ends up being your cup of tea, make a big batch, freeze in portions, and pull from the freezer when you have a hankering. Prep will take 20 minutes; slow cooker time is 4-5 hours and will feed 8 or so.

Black Bean Pumpkin Chili

2 tbsp olive oil

1 medium onion, Diced

1 medium sweet yellow pepper, diced3garlic cloves, minced

2 cans black beans, 15 oz each, rinsed and drained

1 can solid-pack pumpkin, 15 oz

1 can diced tomatoes, 14 ½ oz, undrained3cupschicken broth

2 ½ cups cubed cooked turkey

2 tsp dried parsley flakes

2 tsp chili powder

1 ½ tsp ground cumin

1 ½ tsp dried oregano

½ tsp Cubedsaltavocado and thinly sliced green onions, optional for toppings

In a large skillet, heat oil over me dium-high heat. Add onion and pep per and cook and stir until tender. Add garlic, cook 1 minute longer. Transfer to a 5-qt. slow cooker and stir in the next 10 ingredients. Cook, covered, on

• Great Soups continued on page 13

low 4-5 hours. If desired, top with av ocado and green onions. If you prefer ground beef, brown off with the onions and peppers and drain before adding to the cooker. Gotta love a good chili. I always suggest cornbread with chili, even better a jalapeno maple corn bread.Inwhat is easily the most unique and eclectic soup of the day, I offer up a creamy roasted cauliflower soup with fennel and garlic and clove, and oh yeah, hazelnuts and bacon. It’s truly a wonderful mix of ingredients that cre ates a wonderful soup. Plan on a cou ple of hours from start to finish and this will feed 6-8. I suggest doubling up this recipe.

Roasted Cauliflower Soup with Hazelnuts and Bacon

½ cup blanched hazelnuts

1 medium head of cauliflower, about 2 lbs, cut into small florets

2 tbsp extra-virgin olive oil, plus more for Kosherdrizzlingsalt,fresh grind pepper

8 slices thick-cut bacon, about ½ lb

1 small fennel bulb, chopped

1 small onion, chopped

1 garlic clove, finely chopped

1/3 cup dry white wine, or water if alcohol is not your thing

6 cups chicken broth

¾ cup heavy cream

2 bay Preheatleavesoven to 350 degrees. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop. While the nuts are cool

ing, increase oven to 400 degrees. Toss cauliflower and 2 tbsp oil on another baking sheet, season with salt and pep per. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes. Meanwhile, cut bacon cross wise into ½” pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper tow els on a plate. Cook fennel, onion, and garlic in drippings in pot, stirring oc casionally, until onion and fennel are very soft, 8–10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves, season with salt and pepper. Bring to a boil, re duce heat, and simmer until cauliflow er is very tender, 20–25 minutes. Pluck out bay leaves and discard. Let mix ture cool slightly. Working in batch es and doing so very carefully, purée cauliflower mixture until very smooth. Strain back into pot, season with salt and pepper as needed. At serving time, ladle soup into bowls, top with bacon and nuts and drizzle lightly with oil.

This next one is also somewhat unique as it is sort of a combo of a cream of chicken soup with chick en stew with a southwestern cheesy flare to it. Although it may sound odd in some respects, it’s awesome. My Mom used to make a dinner casserole that kind of reminds me of this soup/ stew of sorts and it’s a perfect addition to your “Go To” comfort food list for this time of year. Plan on this taking an hour and will feed 8.

Southwestern Creamy Cheesy Chicken Soup For The Soup

2 tbsp olive oil

1 medium red onion, finely diced

1 stalk celery, finely diced

1 cup chopped baby carrots

1 cup chopped cremini mushrooms

3 cloves garlic, very finely minced

2 lbs skinless boneless chicken breast, cut into cubes

1 tbsp chili powder

1 tbsp cumin

1 tsp ground coriander

½ tsp salt

¼ tsp fresh grind black pepper

1 can crushed tomatoes, 28 oz, undrained4cupschicken broth

2 cups half and half

4 oz cream cheese, cut into small cubes2cups

Velveeta cheese, cut into small cubes

For The Toppings

1 large Roma tomato, diced

¼ red onion, diced

2 tbsp fresh lime juice

1 tbsp finely chopped fresh cilantro, optional

Fried tortilla strips

In a large Dutch oven, heat the oil and sauté onion, celery, mushrooms, peppers, and garlic 2-3 minutes until vegetables are transparent. In a bowl, toss cubed chicken with chili pow der, cumin, salt, and pepper and add to the pan. Sauté, stirring frequently, for about 5 minutes until chicken is cooked through. Add crushed toma toes and broth, bring to a boil, then lower to a simmer for 20 minutes. Remove from the heat and stir in cream cheese and Velveeta. Return to a sim mer and stir until cheese is melted and soup is smooth while warming the half and half in a separate pan over a medi um-low heat. Remove the soup from the heat once again and stir in warmed up half and half. Taste and adjust sea sonings as desired. Serve ladled into individual bowls, topped with a cilan tro, raw onion, tortilla strips and lime juice and/or serve with lime wedges at • Great Soups

continued on page 17

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What’s

Through Sept. 24, Joan Barnum and Mike Henriques “Unsung Heroes”, Patricia Ladd Carega Gallery, 69 Maple St., Center Sandwich, www. patricialaddcaregagallery.com, 284-7728.

Through Sept. 25, Squam Ridge Race registration, (race is Sept. 25), Squam Lakes Assoc., Holderness, info/registration: www.squamlakes.org, 968-7336.

Through Oct. 2, “Outside In” a StoryWalk, at Grey Rocks Conservation Area, Hebron, enjoy trails, info: www.newfoundlake.org, Newfound Lake Region Assoc., 262-3890.

Through Oct. 31, Display Your Best Scarecrow, display at your (Ossipee) home or business, send a photo of the scarecrow to recdept@ossipee.org and compete to be the winner, Ossipee Parks & Recreation, info: 539-1307.

Sept. 19, Family Craft: Glittery Book Page Leave, 3:30-4:30 pm, Selig Storytime Room, Laconia Public Library, 695 Main St., Laconia, info/ registration: 524-4775.

Put Your Hair Up

Sept. 20, Birding at Prescott, 9-11 am, adult program,Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/preregistration: www.prescottfarm.org, 366-5695.

Sept. 20, Climate Change Impact on the Health of the Granite State, Science Pub, 5-7 pm, talk by Dr. Robert Dewey, Monster Taco Food Truck from 5-6 pm, talk 6-7 pm, limited registration, Squam Lakes Assoc., Holderness, sign up/ info: 968-7336, www.squamlakes.org.

Sept. 20, Design Your Own Journal, 3-4:30 pm, age 14 and up, pre-registration required, Meredith Public Library, 91 Main St., Meredith, 279-4303.

Sept. 20, Fiber Arts Gathering, 10-11 am, come knit, stitch, crochet, spin and chat, Sanbornton Public Library, 27 Meetinghouse Hill Rd., Sanbornton, 2868222.

Sept. 20, Land, People & Property, 10 am, tour grounds & learn history of Castle in the Clouds, Rt. 171, Moultonborough, register: volunteers@ castleintheclouds.org, 476-5419, www.castleintheclouds.org.

Sept. 20, Milkweed Munchers, 10 am-4 pm,Grey Rocks Conservation Area, Hebron, Newfound Lake Assoc., Bristol, info: 744-8689. Also Sept. 27, Oct. 4, 11 and 18.

Sept. 20, Model Yachting, Back Bay Skippers, 1-4 pm, race controlled model yachts, Glendon St., Wolfeboro, www.nhbm.org.569-4554.

Sept. 20, Monthly Adult Craft Paper Mache Bird, 1-3 pm, Laconia Rotary Hall, Laconia Public Library, 695 Main St., Laconia, info/registration: 5244775.

Sept. 20, The History of Kelley Park, speaker Matt Greenwood, 6:30-8 pm, sponsored by Bristol Historical Society,Minot-Sleeper Library, 35 Pleasant St., Bristol, 744-3352.

Sept. 20, Zentangle Art Lessons, 6-8 pm, Galleries at 30 Main, 30 Main St., Meredith, 279-0557.

Sept. 21, Guided Hike, 9 am-2:30 pm, Cotton Mt. and Mt. Livermore, limited registration, Squam Lakes Assoc., Holderness, sign up/info: 968-7336, www. squamlakes.org.

Sept. 21, Mark Ledgard performs, 4-6:30 pm, Canterbury Farmers Market, 9 Center Rd., Canterbury, info: canterburyfarmersmarket@gmail.com.

Sept. 21, Mr. Ho’s Orchestrotica Quintet, 7 pm, Bank of NH Stage, 16 S. Main St., Concord, tickets/info: www.ccanh.com, 225-1111.

Sept. 21, Nature Station – Aquatic Invertebrates, 10 am-4 pm,Grey Rocks Conservation Area, Hebron, Newfound Lake Assoc., 744-8689. Also Sept. 27, Oct. 4, 11 and 18.

Sept. 21, Silent Film Series: Sparrows, 6:30 pm, Flying Monkey Movie and Performance Center, 39 S. Main St., Plymouth, info./tickets: 536-2551, www. flyingmonkeynh.com

Sept. 21, Watercolor Workshop, 1-3 pm, Lakes Region Art Association & Gallery, 120 Laconia Rd., Suite 132, Tilton, pre-registration a must: 472-3733, patedsalldesigns@gmail.com.

Sept. 21-Oct. 9, Murder for Two, Winnipesaukee Playhouse, 33 Footlight Circle, Meredith, tickets/info: www.winnipesaukeeplayhouse.org, 279-0333.

Sept. 22, Adventure Time Trio, 6-9:30 pm, Hermit Woods Winery & Eatery, Main St., Meredith, tickets/info: www.hermitwoods.com.

Sept. 22, Meet the Artist Series, Paul Foote and Keith Demanche, 6:30-8 pm, , Meredith Public Library, 91 Main St., Meredith, 279-4303.

Sept. 22, Model Yachting, Back Bay Skippers, 1-4 pm, race controlled model yachts, Glendon St., Wolfeboro, www.nhbm.org.569-4554.

Sept. 22, Sap House Meadery Monthly Concert Series, featuring Ms. Vee and Jay Frigoletto, doors open at 5 pm, concert 7-8 pm, tickets include fixed dinner menu, info: 539-1672, www.saphousemeadery.com.

Sept. 22, Sheryl Faye presents Helen Keller, 6-7 pm, Gilford Public Library, 31 Potter Hill Rd., Gilford, 524-6042.

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Sept. 22, Zoe Lewis, concert, 7 pm, Club Sandwich, 12 Main St., Center Sandwich, tickets/info: www.johndavidson.com.

Sept. 23, John Pardi, at Bank of New Hampshire Pavilion, Gilford NH. Info: banknhpavilion.com

Sept. 23, The Machine Performs Pink Floyd, 8 pm, Chubb Theatre, Capitol Center for the Arts, 44 S. Main St., Concord, tickets/info: www.ccanh.com, 225-1111.

Sept. 23-24, Dragon Boat Festival, Weirs Beach, benefits Gilda’s Club, info: Pat Anderson, 387-6775, pat@gildasclubnh.org.

Sept. 24, Bruce Springsteen Tribute – the Last of the Duke Street Kings, 7:30 pm, Franklin Opera House, 316 Central St., Franklin, tickets/info: www. franklinoperahouse.org., 934-1901.

Sept. 24, Bucklin Colby Golf Classic, 1 pm shotgun start, rain or shine, prizes, great meal and fun, Den brae Golf Course, Sanbornton, to benefit Tapply Thompson Community Centers; Babe Ruth Programs, info: 744-2713.

Sept. 24, Chris Mega, Piano Night, Hermit Woods Winery & Eatery, Main St., Meredith, tickets/info: www.hermitwoods.com.

Sept. 24, Fall Festival, 11 am-3 pm, Foss Field Pavilion, Rt. 28, Wolfeboro, music, games, activities, food, family fun, www.wolfeboronh.us.

Sept. 24, Fishing at Diamond Ledge, noon-2 pm, Squam Lakes Assoc. headquarters, Holderness, info: 968-7336, www.squamlakes.org.

Sept. 24, Foraging, Autumn Olive Jam Fruit Leather, 1-3 pm, adult program, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/pre-registration: www.prescottfarm.org, 366-5695.

Sept. 24, Last of the Duke Street Kings, 7:30 pm, Franklin Opera House, Central St., Franklin, 934-1901, www.franklinoperahouse.org.

Sept. 24, Needle Felt Your Own Winnie-the-Boro, 10 am-3 pm,League of NH Craftsmen - Meredith Fine Craft Gallery, 279 Daniel Webster Highway, Meredith, pre-registration a must: 279-7920, http://meredith.nhcrafts.org/ classes/. Sign up by 9/17.

Sept. 24, NH Humane Society: Be A Hero 5K, 9-11:30 am, Castle in the Clouds, Moultonborough, www.castleintheclouds.org., info: 476-5900.

Sept. 24, Paula Poundstone, 7:30 pm, Chubb Theatre, Capitol Center for the Arts, 44 S. Main St., Concord, tickets/info: www.ccanh.com, 225-1111.

Sept. 24, Phil Vassar’s Piano Bar, 8 pm, The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www coloniallaconia.com.

Sept. 24, Run for the Fallen, 8 am-1 pm, Town Square, Waterville Valley, www.waterville.com or call 1-800-GO-VALLEY.

Sept. 24, Signs of the Season: Fall, 10 am-noon, multigenerational program, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/pre-registration: www.prescottfarm.org, 366-5695.

Sept. 24, Tamworth Farmer’s Market, 9 am-noon, 30 Tamworth Road, Tamworth, info: www.tamworthfarmersmarket.org.

Sept. 24-25, Harvest of Quilts, at Belknap Mill, 25 Beacon Street, Laconia. Info: bmqg.org.

Sept. 24 & 25, Molly Harper Capitol Arts Fest Demonstration, under the tent, Meredith Fine Craft Gallery, 9/24: 11 am-2 pm and 9/25: 1-3 pm, League of NH Craftsmen - Meredith Fine Craft Gallery, 279 Daniel Webster Highway, Meredith, 279-7920, www.nhcrafts.org/meredith.

Sept. 24 & 25, SSOA Kingston Fall Classic, Granite State Title Series Hydroplane Racing, noon-4 pm, Greenwood Pond, Kingston, www.nhbm. org.569-4554.

ONGOING

ArtWorks Gallery & Fine Crafts, works by 35 artists, classes & events. Open 10-5 pm daily, closed Tuesdays, First Fridays from noon-7 pm, 323-8041, 132 Rt. 16, Chocorua, www.chocoruaartworks.com.

Belknap Mill, 25 Beacon St. East, Laconia, gallery and textile museum, events and programs, info/call for hours: 524-8813, www.belknapmill.org.

Book & Puzzle Sale, 8 am-1 pm at Union Congregational Church Chapel, 80 Main St., Union, held every Sat. through October, corn chowder, coffee, snacks available, info: Betty at 473-2727.

Canterbury Farmers Market, 4-6:30 pm, Wednesdays, live music, vegetables, crafts and more, 9 Center Rd., Canterbury, www.canterburyfarmersmarket.com.

Canterbury Shaker Village, walk the grounds, Shaker Rd., Canterbury, 7839511, free, dawn to dusk, programs, tours/info: www.shakers.org.

Chapman Sanctuary and Visny Woods, nature trails open for hiking, 740 Mt. Israel Rd., Center Sandwich, 284-6428, www.chapmansanctuaryvisnywoods. com.

Chocorua Lake Basin View Lot, mountain views, benches for seating, sketch, paint, meditate, free, directions/info:www.chocorualake.org.

Grab breakfast or lunch at e Farmer’s Kitchen. We use only the freshest ingredients for our homemade creations. Come by today to try our:

100% Colombian Co eefreshly ground from whole beans Farm fresh eggs | Specialty Omelets

Eggs Benedict - topped with homemade hollandaise, made fresh to order Buttermilk Pancakes | French Toastserved on thick Texas toast Sandwiches & Burgers | Don't forget to check out our daily breakfast & lunch specials!

444 NH Route 11 Farmington | 603-755-9900

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4–5 P.M.

Doors open at 3 p.m. for complimentary hors d’oeuvres, beverages, and desserts

At the Boathouse at Brewster Academy in Wolfeboro.

Join us for an exceptional array of musical diversity, including Gypsy swing, old-time Appalachian laments, traditional Irish reels, graceful French musette, and burning blue grass—all from three classically trained musicians.

What’s

Country Village Quilt Guild, meets the first and third Wednesday of each month from 1:30-3:30 pm, Public Safety Building (back entrance to Police and Fire Dept.), Rt. 25, 1035 Whittier Highway, Moultonboro. Schedule/info. email: countryvillagequilters@yahoo.com.

Franklin Farmers Market, 3-6 pm, Thursdays until Sept. 29, Marceau Park, Central St., Franklin, 934-2118.

Giant Insects, 9:30 am-5 pm, Squam Lakes Natural Science Center, Holderness, exhibit included in regular admission, Holderness, www.nhnature.org.

Gilmanton Community Farmers Market, at Gilmanton Year Round Library, 11 am-2 pm, Sundays through Oct. 9, 1385 NH Rt. 140, Gilmanton Iron Works, 491-1687.

Guided Exploration with Watershed Stewards, 10 am-noon, Thursdays through October,guided explorations of Newfound Lake watershed, 178 N. Shore Rd., Hebron, info: 744-8689, www.newfoundlake.org.

In the Round, Sundays at 8:45 am, thought-provoking topics related to tolerance, Benz Center, Sandwich, 284-7532.

Ladies of the Lake Quilt Guild, meets second and fourth Wednesdays of each month, 10 am-2 pm at First Congregational Church, 115 Main St., Wolfeboro. A second group meet first and third Tuesday of each month at Community Center, 22 Lehner St., Wolfeboro, www.llqg.net.

Land, People & Property, Tuesdays through Sept. 27, 10 am, walk around Castle in the Clouds grounds, learn about history of the property with guide, Rt. 171, Moultonborough, register: 476-5900, www.castleintheclouds.org.

Laverack Nature Trail at Hawkins Brook, nature trail on boardwalk, free, trail starts to the left of Meredith Village Savings Bank, Meredith, info: 279-9015.

League of NH Craftsmen Meredith Fine Craft Gallery, fine handmade crafts and art for sale, workshops, 279 Daniel Webster Highway, Meredith, hours/info: 279-7920.

Loon Center, walking trails, loon displays/info., 183 Lees Mill Rd., Moultonborough, 476-5666, www.loon.org.

Millie B., cruise on the replica of a 1928 Hacker-Craft, 45-minute tour, info/ tours: NH Boat Museum, Wolfeboro, www.nhbm.org, 569-4554.

Model Yachting - Back Bay Skippers, meets every Tues. & Thurs., 1-4 pm, model yacht group, spectators welcome, Cotton Valley Rail Trail, Glendon St., Wolfeboro, until Oct., info: NH Boat Museum, 569-4554.

M/S Mount Washington Cruises, narrated cruises of Lake Winnipesaukee, day & evening cruises,M/S Mount Washington, 211 Lakeside Ave., Weirs Beach, 366-BOAT, www.cruisenh.com.

NH Farm Museum, old-time farm, programs, events for families, 1305 White Mt. Highway, Milton, 652-7840, www.nhfarmmuseum.org.

Newfound Lake Eco-Tours, informative/scientific tours of Newfound Lake, Newfound Lake Association, www.newfoundlake.org, 744-8689.

Open Air Farmers Market, 10 am-1 pm, New Hampton Historical Townhouse, 86 Town House Rd., New Hampton, local goods, Saturdays until Oct. 8, 2545858, www.openairmarketnh.com.

Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Call ahead for event information and to inquire if pre-registration is necessary: 366-5695.

Quilting Group, 1-4 pm, meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 539-6390.

Sanbornton Community Arts Festival, second Saturday of every month. Old Town Hall, 19 Meeting House Hill Road, Sanbornton.

Sculpture Walk, tours of outdoor sculptures around downtown/lakeside areas of Meredith, free, Greater Meredith Program, maps/info: 279-9015.

Squam Lake Cruises, family/educational cruises to look for loons, & wildlife, Squam Lakes Natural Science Center, Holderness, tickets: www.nhnature.org, 968-7194.

Scanticketsfor

Squam Lakes Natural Science Center, exhibits, nature trails, events, cruises, 23 Science Center Rd., Holderness, 968-7194, www.nhnature.org.

Tamworth History Center, exhibits & events, 25 Great Hill Rd., Tamworth, contact for open hours: www.tamworthhistorycenter.org.

Treasure Shop, open on Wednesdays and Saturdays from 9 am-2 pm during the summer at Old Town Hall, Wakefield, info: 522-3189. Through Oct. 1.

Tuftonboro Country Bluegrass and Gospel Jam, every Tues., through Dec., 6:30-9:30 pm, $2 donation requested, Old White Church, Rt. 109A, across from Tuftonboro General Store, 569-0247 or 569-3861.

Wolfeboro Farmer’s Market, 12:30-4:30 pm, vendors, food, every Thurs., The Nick, 10 Trotting Track Rd., Rt. 28, Wolfeboro, www.wolfeborofarmersmarket. org.

Wright Museum of WWII, exhibits and lectures of life on the home front during WWII, 77 Center St., Wolfeboro, 569-1212, www.wrightmuseum.org.

the table to add to each serving as desired. If you want tortilla strips, which are delicious, whether corn or flour, cut raw tortillas into thin strips, about 1 ½ -2 inches long, bring vegetable oil to frying heat, and carefully drop tortillas in and stir with a slotted spoon for about 30-45 seconds until the bubbling starts to mellow out, and spoon out of the oil as soon as possible and put on a plate with paper towels. Salt slightly if you care to. These are like a southwestern crouton. So Good!!

In the most simplistic terms, the most popular hot sandwich ever, right up there with a basic grilled cheese, is a burger. Somewhere over the course of time, someone decided to turn that sandwich concept into a soup, and I think I speak for most to say that idea was brilliant. This has a great combo of veggies, some not found in a burger, but this almost eats like a hearty stew. This will take an hour from start to finish and feed 8.

Cheeseburger Soup

1 lb or more of ground beef

5 tbsp butter, divided

1 cup chopped onion

¾ cup shredded carrots

¾ cup diced celery

1 tsp dried basil

1 tsp dried parsley flakes

1 ¾ lbs, about 4 cups washed cubed potatoes, peeled or unpeeled

4 cups chicken broth

¼ cup all-purpose flour

4 cups shredded Velveeta

1 ½ cups milk

¾ tsp salt

½ tsp fresh grind black pepper

¼ cup sour cream

In a large saucepan over medium heat, cook and crumble the ground beef until cooked, drain and set aside. In same saucepan, melt 2 tbsp butter over medium heat. Sauté onion, carrots, celery, basil, and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and

broth, bring to a boil. Reduce heat, simmer, covered, until potatoes are tender, 10-12 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour and cook and stir over medium heat until bubbly, 3-5 minutes. Add to soup, bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt, and pepper and cook until cheese melts. Remove from heat and blend in sour cream. If you want to be bad, this is the perfect soup to serve in a hot toasted bread bowl, but of course, I could say that about any of theseJusttoday.about everyone I know loves a good old fashioned corn chowder and there are many variations to say the least. For the last one today, this one is a slight variation on one my Gram used to make, hers being a crab corn chowder, which was, and is delicious. In the restaurant world, it made more sense for me from an economic standpoint when making a lot of it, and that was using shrimp instead of crab. Although hardly a restaurant chef, my Gram was and has always been my biggest cooking inspiration of my life, and I have worked for and with many incredible chefs in my many years of having a French knife in my hands. Sure enough, this chowder was always a huge hit whenever I made it. This is no wimpy chowder here as it is incredibly rich, creamy, and chock full of goodies. This works in any atmosphere, from a casual family dinner to an upscale 5-course decadent dinner appetizer. Oh yeah, it’s wicked easy as well. I show my suggested shrimp sizes I use for this recipe, but if you want bigger shrimp, I suggest cutting them in half prior to adding to the chowder. Plan on 45 minutes of prep/cooking time and it will feed 6-8 by the bowl and it will fill you up.

Shrimp Corn Chowder

8 slices thick-cut bacon, cut into ½ inch pieces

1 tbsp unsalted butter

4 scallions, thinly sliced, with white and green parts divided

2 stalks celery, diced, about ½ cup

4 cloves garlic, minced

½ tsp kosher salt

¼ tsp fresh grind black pepper

2 tbsp all-purpose flour

2 2/3 cups milk

1 ½ cups fresh or frozen corn kernels, about 3 ears

2 cans cream-style corn, 15 oz each ¼ tsp ground cayenne pepper, plus additional to taste

1 lb frozen peeled & deveined shrimp, 36/40, 41/51 in size, thawed

1 tsp chopped fresh thyme

1/3 cup half-and-half Hot sauce, optional for serving Cook bacon in a Dutch oven or large, deep saucepan over medium heat until crisp, about 6-7 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Pour the fat into a small cup, putting 1 tbsp back into the pan. Save the rest for future use as that stuff is like gold to me when cooking, or discard. Add the butter to the pot and let melt. Set aside ¼ cup of the sliced green onion tops for serving, then add the rest of the green onions as well as the white slices. Add the celery. Cook,

stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds. Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes, stirring to make sure nothing is sticking to the bottom of the pot. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes. Remove from the heat, then stir in the thyme and half-and-half. Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired and go town folks.

Have a great week folks and I’ll see you right here again next week. Warm up those ribs and bellies with some good soups, and remember to always keep your taste buds happy

If you care to reach out with any questions or feedback, please reach out at fenwaysox10@gmail.com

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Wolfeboro Club Diabetes and Sugar Screenings

The Lion’s Club of Wolfeboro is proud to support diabetes education and awareness by hosting a diabetes talk as well as free blood sugar screenings. The first event, to be held on Thursday September 29th at noon in the Great Hall (second story of Wolfeboro Town Hall) will be a lecture entitled “Six Risk Factors for Diabetes and What You Can Do to Reduce Your Risk”. Patty Walker, Registered and Licensed Dietitian and Certified Diabetes Educator will be discussing how pre-diabetes and diabetes develop and are diagnosed along with the key lifestyle choices that can be modified to either prevent the prevalence of diabetes or improve the lives of those living withAccordingdiabetes.to the Centers for Disease Control (CDC), more than 37 million people in the United States have diabetes, and 20% of them don’t know they have it. Perhaps even more strikingly,

the CDC also estimates that 96 million US adults—over a third have pre-diabetes and more than 80% of them don’t know they have it. Walker states “Diabetes and pre-diabetes are mainly caused by lifestyle choices. We now

know that these conditions can be prevented with early diagnosis, education and adopting healthier habits.”

In addition to this lecture, the Wolfeboro Lion’s Club will also be offering free blood sugar screenings on

Wednesday October 5th, 2022, January 4th, 2023 and April 5th, 2023 from 7:30-9:00 am, again in the Great Hall of the Wolfeboro Town Hall. These screenings are informational only.

Patty Walker, RD, LD, CDE will be on hand to offer the screenings along with assorted diabetes related literature. Walker states, “I love the morning screenings as it will give the participant the option of having a fasting test done (no eating or drinking for 8 hours prior to the test) or to have a test done 2 hours after their breakfast meal. This second test helps to see how the body handled the breakfast choices. I don’t recommend eating right before the test however as this number won’t be as valuable as a fasting or two-hour post meal

Thevalue.”lecture and screenings are free to all and open to the public. For further questions, please contact Patty Walker at 603-520-3176.

Capital Arts Fest Demonstration

Join League of New Hampshire Craftsmen member Molly Harper for a pottery demonstration at the Meredith Fine Craft Gallery on September 24th & Best25th!known for her unique and intricately detailed birch-bark ceramics, Molly will throw forms on the potter’s wheel and demonstrate the many steps it takes to achieve her realistic bark look. You may even get a chance to try your own hand at the wheel! After visiting the demonstration, come on inside and browse the work of dozens of other talented League Craftsmen. Molly will be demonstrating under the pergola on Saturday from 11 am – 2 pm and Sunday from 1 – 3 pm.

Stop in the Meredith League of NH

Craftsmen Meredith, Fine Craft Gallery to fully appreciate the work of this talented artist. To inquire about her work, call us at (603) 279-7920, visit our website at http://meredith.nhcrafts. org/, or stop into the gallery at 279 Daniel Webster Highway, Meredith, NH.The

League of NH Craftsmen is a non-profit organization that encourages and promotes the creation, use and preservation of fine contemporary and traditional hand craft. The League represents the signature of excellence in fine craft, through the work of its juried members, and its rigorous standards for self-expression, vision, and quality craftsmanship.

Yesteryear

Whittier, Larcom and Olive Plant: New Hampshire Poets

By Kathi Caldwell-Hopper

The poet John Greenleaf Whittier was a man destined to pen some of the most beautiful words about the lesser-traveled areas—the lakes and mountains and forests—of New Hampshire.

Those who reside full time or vacation in the Lakes Region are aware of its majestic beauty. No matter what one’s vocation in life, or where one has traveled, this area of the country will stay in the memories of those who pass thisTheway.beauty

of the lakes and mountains of New Hampshire impressed Whittier, who wrote of the area in the 19th century. In the mid-1800s, the Lakes Region and White Mountain areas were still largely undeveloped. Grand hotels were springing up around the area, but roads were crude and travel was long and uncomfortable. It did not, however, stop the artistic minded men and women who sketched, painted

and wrote about the area at that time.

Whittier was born on December 17, 1807, at a rural family homestead near Haverhill, Massachusetts. Surely Whittier got his love of nature from the years he spent at this remote place, surrounded by forests and animals. Even as a child, the man who would become known as America’s poet after the Civil War, loved the written word. He read the Bible, what few books the family had and weekly newspapers.

After a brief period of schooling, Whittier became a teacher, while pursuing a writing career on the side. But soon after his teaching career began, the young man took up the anti-slavery cause. Through his interest in anti-slavery and his early writings, Whittier came to the attention of a powerful abolitionist editor, Nathaniel Peabody Rogers. According to the website of the John Greenleaf Whittier Home and Museum, the poet was “an extraordi-

nary American who lived in tumultuous times, putting his life on the front lines in the battle for equality and freedom for all people.”

Whittier was invited to visit Rogers’ home near the Pemigewasset River in Plymouth, New Hampshire. Whittier described his first vivid meeting with the scenic wonder of the state, and it was the beginning of the poet’s lifelong love affair with New Hampshire.

Whittier remembered that visit and when he returned in the 1840s, it was by stagecoach. Whittier’s work, “The Bridal of Pennacook” was written about the area and was published in 1844.Year after year the poet seemed drawn to New Hampshire, and in 1865 he came to Campton to spend the summer on a farm with friends. Here he wrote the poem “Franconia from the Pemigewasset”.AftertheCivil War, Whittier discov-

ered the natural beauty of the White Mountains; the area became his favorite retreat. With the success of his work “Snow Bound” Whittier was financially secure. Now he could indulge his dream of living in and writing about the lakes and mountains of the Granite State.As he roamed New Hampshire in pursuit of poetic material, Whittier discovered the beauties of the Lakes Region. He wrote “The Legend of the Lake” about Center Harbor and Alton Bay.In the summer of 1867, Whittier stayed at the Bearcamp River House in West Ossipee. From this spot other artists and writers also sought inspiration, and the paintings of artist Benjamin Champney portray views of Chocorua. Whittier wrote “Among the Hills” while in the area. He returned for a number of summer seasons to Bearcamp River House, and near the moun-

tain he considered the most beautiful, Chocorua.Bythis time the poet had literary friends and admirers, as well as family members. Several of them visited the poet at Bearcamp, and his house would quickly fill with Whittier associates.

After Bearcamp burned, Whittier spent summers with relatives. He poet died in the early 1890s, but he certainly left his mark on the area. Visitors to the Ossipee area today hear of Mount Whittier, Whittier Peak and a hamlet near Ossipee named Whittier.

A great friend of Whittier’s was Lucy Larcom, who also wrote about the hills, valleys, and waterways of central New Hampshire.Larcom was from Lowell, Massachusetts, where she worked in the mills. The young woman met Whittier when he lived in Lowell in the 1840s. The famous poet assisted and encouraged Larcom and she in turn helped him compile “Songs of Three Centuries”.In1861, Larcom began to summer

in the hills of New Hampshire. During her summers in the area, she wrote beautiful poems, inspired by the grandeur of the landscape as was Whittier.

Like Whittier, Larcom chose Campton for her summer residence. There she composed such poems as “Hills in the Mist” and “My Mountain”, to name but a Lovingfew. the area, she traveled and sometimes stayed in Ossipee, Sandwich and Center Harbor. Larcom wrote poems that would make her a popular writer in the mid to late 1800s: “Asleep on the Summit”, “Clouds on Whiteface”, and “A Mountain Resurrection”, all about the Sandwich area.

While residing near Mount Moosilauke in the summer of 1892, word came of the death of Larcom’s dear friend, John Greenleaf Whittier. (Whittier died in Amesbury, Massachusetts on September 7, 1892.)

It was a sad blow to end a beautiful summer in New Hampshire. Two days after Whittier’s death, Larcom, while at the summit of Moosilauke, wrote “A

Mountaineer’s Prayer”.

Part of the poem was:

Gird me with the strength of Thy steadfast hills, The speed of Thy streams give me! In the spirit that calms, with the life that thrills, I would stand or run for Thee. Let me be Thy voice, or Thy silent

power,Asthe cataract, or the peak, An eternal thought, in my earthly hour,Of the living God to speak!

Interesting to note, Olive Plant, wife of Thomas Plant, the owner of Lucknow (now known as Castle in the Clouds) in Moultonborough, wrote some poetry. Although not well known, Olive wrote in one poem of the estate where she resided.

The poem, attributed to Olive, was titled “Lucknow.” Some of the words of the poem were:

On the foot hill of the mountain Stands a sturdy house of stone On the lawn in front, a fountain; And the house in vine o’ergrown.

For the eyes of those who dwell there Nature has a wonderous feast; A lovely lake lies in the distance Mountains to the West and East.

New Hampshire poets of long ago paid homage to the Lakes Region and its natural beauty. While their language may appear somewhat florid today, we can treasure their words which show a fondness for the lakes and mountains they so loved.

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Canterbury Shaker Village to Offer Tai Chi Classes

On Monday, September 19, William

Halacy will facilitate the first in a series of 8 weekly Tai Chi classes at Canterbury Shaker Village. He will teach the Yang style tai chi chuan form.

“The chuan style is more accessible to the general population, perfect for movement, and those with disabilities,” said Halacy, who has taught Tai Chi at the Village for several years.

“It’s considered to be a form of modern aerobic exercise, such as walking, for example.”Forthose unfamiliar with Tai Chi, Halacy characterized it as “yoga standing up and slow stretching movements.

“It’s all done in a standing position, so you are not on the floor or on the

ground, which can be hard for some people,” he Regardingsaid.the Village as backdrop for his class, which have historically taken place both indoors and outdoors, Halacy said it is a beautiful place. “There are beautiful vistas here, and there is a nice energy to the place.”

Halacy, along with his wife Margaret, has studied Yang style tai chi chuan under the tutelage of masters Tung Kai Ying and Tung Chen Wei of Xingtai, China. Tai Chi classes take place every Monday at the Village from 5:30 p.m to 6:30 p.m., September 19 through November 7. The cost is $120 for adults and $100 for Establishedmembers.in1792, Canterbury

Shaker Village represents one of the oldest, most typical and completely preserved of the Shaker Villages. To register for Tai Chi, or learn more about the Village, visit shakers.org.

Canterbury Shaker Village is a member of the NH Heritage Museum Trail, which connects the public with culturally rich heritage institutions in New Hampshire. For more information, visit nhmuseumtrail.org.