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July 2022 | ALONG ROUTE 16 | Page 1

ROUTE 16 & The Scenic Byways of Rtes. 25, 28, 108, 109, 113, 125, 153 & 171

July | Vol. 8 | No. 7 Published on the 16th of the Month

Summer Fun!

Inside This Issue... Ribbons of Green Page 3

Sumner Brook| Page 10

What’s Up | Pages 4-7

Cook Out | Page 12

From the Publisher of

Find More

Page 2 | ALONG ROUTE 16 | July 2022

891 CANAL ROAD WAKEFIELD, NH 03872 $1,495,000 5 BED 1 BATH | 1.95 Acres MLS 4909564 Jep Possee | 603-759-4332

77 HERON COVE ROAD WAKEFIELD, NH 03872 $950,000 3 BED 3 BATH MLS 4919113 Peggy Naughton | 603-660-8353

338 SCRIBNER HILL ROAD WAKEFIELD, NH 03830 $469,900 3 Bed | 2 Bath MLS 4912780 Candy Sharp | 603-651-9952

101 ROUND POND ROAD FREEDOM, NH 03836 $499,000 4 BED 2 BATH MLS 4919305 Kristina Maus | 603-630-7629

121 E DANFORTH ROAD FREEDOM, NH 03836 $799,000 1 BED 1 BATH | 100' of Frontage MLS 4911495 Steve Patriquin | 603-387-2532

www.MaxfieldRealEstate.com Wolfeboro: 603-569-3128 Center Harbor: 603-253-9360 Alton: 603-875-3128

July 2022 | ALONG ROUTE 16 | Page 3

Ribbons of Green By Joann Coskie Imagine an interconnected network of properties creating a ‘ribbon of green’ from border to border of New Hampshire, a pathway for migratory birds, animals and insects and protecting the quality of life-sustaining water that flows from the mountains to the sea. It’s a long way from the first town forest in Newington in 1710 to creating such a network, but Moose Mountains Regional Greenways (MMRG) is working to make it a reality. In 1999 Conservation Commissioners and Planning Boards of Brookfield, Farmington, Middleton, Milton, New Durham, and Wakefield met to discuss collaborating on conservation issues. Sharing ideas and pooling resources would more effectively enable all the communities to conserve key natural resources. They formed MMRG, a nonprofit land trust with the goal of connecting conserved lands, creating a permanently protected network of woods, waterways, and open spaces. MMRG now includes Ossipee, Tuftonboro and Wolfeboro. MMRG is working to link their properties with lands conserved by towns (such as town forests), other organizations (Forest Society, Bear-Paw Regional Greenway, Southeast Land Trust and others) and the 93 state parks in New Hampshire to create that ‘ribbon of green.’ To date MMRG either owns or holds easements on 4,090 acres, provides technical services and advice to towns, and provides workshops and public

educational and recreational events, making a significant impact to the environment, to public welfare, and to the state’s economy. Connecting parcels, not only of conserved forests, but fields, waterways and wetlands, accomplishes many diverse goals. An internet search of the advantages of contiguous conserved lands led to a blog from Lon Drake, Professor Emeritus at the University of Iowa. The blog provided valuable insight about how a small, conserved parcel may not provide all the habitat or food resources necessary to sustain some species of wildlife. If food and/ or nesting sites are not available, animals, birds, and even insects unaware of the consequences attempt to find them elsewhere. All too frequently, that means becoming roadkill—the result of an animal, insect or amphibian wanting simply to survive. Anyone who watching a turtle amble across the road or dodging a crazy squirrel knows

the reality of this. If it happens to be a nesting species seeking food for its offspring, it would mean the young would likely also perish. Another benefit of land conservation is protecting waterways and wetlands flowing from their source to their destination. Protecting wetlands and land along streams, rivers, lakes and ponds means safe, clean water for residences, recreation and commerce. Water resources affect not just the immediate area but all the land, inhabitants and communities downstream as well. Working only on voluntary land protection projects, MMRG works with landowners and other conservation organizations, conducting research, providing technical services to town land use boards. The information they provide is freely distributed through workshops and reports and provide education about land conservation for youth, families and landowners through a wide array of community events and

programs. MMRG has 18 protected properties, some of which are easements, others are fee ownership. The MMRG vision and mission is to establish these undeveloped ‘openspace’ corridors, providing protection for natural resources, habitat for wildlife and recreational opportunities with low-impact on the environment. Five land conservation easement projects have been approved for 2022 and 2023. Donations to help them fulfill their goals can be made through the link on their website. From a few acres to larger parcels, from Ossipee in the north to Farmington in the south, several properties have hosted events such as the Hawks and Walks at Birch Ridge in New Durham and the Our Wetland and Aquatic Friends at the Cotton Valley Rail Trail in Brookfield. Their programs often include gardening, forestry and wildlife workshops, and presentations on apple tree grafting and pruning, continuing through the winter with activities such as winter walks and sledding at Branch Hill Farm. As of this writing, after the Woods, Water and Wildlife Festival on August 13, there will be a brook trout talk and fishing demonstration on August 27 and a UNH presentation about migratory birds on September 3. Planned but not yet scheduled are a MOOSEie Family Bonfire and a Hawk Watch at Birch Ridge.

• Green continued on page 8

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Page 4 | ALONG ROUTE 16 | July 2022

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Open 7 Days-A-Week 10am - 7pm

What’s UP

Please call ahead for all event listings. Information, and dates subject to change. Through July 23, The Legend of Georgia McBride, The Barnstormers, summer theatre, Tamworth village, tickets: 323-8500, www.barnstormerstheatre.org.

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July 15, An Evening with Sergei Novikov, pianist, 7 pm, Kingswood Arts Center, 21 McManus Rd., Wolfeboro, part of profits will be donated to International Rescue Committee to help assist Ukraine, ticket reservations: www.speakingofmusic.com, 800-595-4849. July 15-16, E.T., movie at Village Players, 7:30 pm, 51 Glendon St., Wolfeboro, 569-9656, www.village-players.com. July 15-24, Merchant of Venice Beach, Advice to the Players, Center Sandwich, tickets/ info: 284-7115, www.advicetotheplayers.org. July 16, Freese Brothers Big Band, free concert, bring a lawn chair for seating, Cate Park, downtown Wolfeboro, 7-9 pm, www.wolfeborobandstand.org. July 16, Once an Outlaw, Jonathan Sarty opens, 7-9 pm, Barn at the Inn on Main, Wolfeboro, tickets: 569-1335, www.aspectproductionsnewengland.com. July 16, Granite Kid Triathlon, 8-11 am, Clark Rd., Brewster Beach, Wolfeboro, 5695639. July 16, Green Mt. Forestry & Fire Tower Hike, 9 am-1 pm, view of Interlake Watershed, hike to High Watch Preserve, led by Forest Society Field Forester Steven Junkin and Senior Director of Education Dave Anderson, three-mile round trip, pre-register at education@ gmcg.org., Green Mountain Conservation Group, 539-1859. July 16, Old Cars!, antique cars at the History Center, info: Tamworth History Center, 23 Great Hill Rd., Tamworth, info@tamworthhistorycenter.org. July 16, Once an Outlaw, Jonathan Sarty opens, 7-9 pm, Barn at the Inn on Main, Wolfeboro, tickets: 569-1335, www.aspectproductionsnewengland.com. July 16, Riverside Serenade, 4-5 pm, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org. July 16, 60th Annual Summer Fair, 9:30 am-1:30 pm, baked goods, white elephant tables, plant sales, food, 258 S. Main St., Wolfeboro, 569-3453, www.wolfsaints.org. July 16, Tamworth Farmer’s Market, 9 am-noon, 30 Tamworth Road, Tamworth, info: www.tamworthfarmersmarket.org. July 16, 1964: The Tribute, Great Waters, takes place at Castle in the Clouds, Moultonborough, 7:30-10 pm, 569-7710, www.greatwaters.org. July 17, Chris Smither concert, folk and blues, Feel the Barn Concert Series, 118 Page Hill Rd., Chocorua, 323-6169, www.thefarmstand.net. July 17, Once an Outlaw, Jonathan Sarty opens, Barn at the Old Saco Inn, Fryeburg, Maine, 569-1335, www.aspectproductionsnewengland.com. July 17, Staged Reading Series, 1 pm, celebration of history of Barnstormers with Jean Mar Brown and Barnstormers resident company of actors, free, donations accepted, The Barnstormers, summer theatre, Tamworth village, info: 323-8500, www.barnstormerstheatre.org. July 18, Cruise Night, Mount Washington Valley Old Car Club, 5:30-7:30 pm, old cars, door prizes, raffle, Settler’s Green, 1699 White Mt. Highway, Conway, 888-667-9636, www.settlersgreen.com. July 18, Nature Story and Discovery Time at Blue Heron House, 10:30-11:30 am, songs, crafts, game, ages 4-8 and their caregivers, Green Mt. Conservation Center, takes place at 236 Huntress Bridge Rd., Effingham, info: 539-1859, www.gmcg.org.

The ROAD to the SKY Your destination for adventure

July 19, Outdoor Storytime for Young Children, 10:30-11:30 am, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org. July 19, Summer Mountain Bike Series, 3:30 pm, ride long, short or mini courses, Great Glen Trails, 1 Mount Washington Rd, Gorham, register: www.greatglentrails.com, 4663988. July 19, They Speak: Voices of Henri-Chapelle American Cemetery, 7-8 pm, lecture at Wright Museum, 77 Center St., Wolfeboro, 569-1212, www.wrightmuseum.org. July 19, Watercolor Inspiration from a Summer Garden with Kathryn Field, 10 am-4 pm, League of NH Craftsmen Center Sandwich Fine Craft Gallery, 32 Main St., Center Sandwich, register: 284-6831, www.centersandwich.nhcrafts.org. July 20, Advice to the Players Open Mic Night, 5:30 pm, every other Wed. outside The Foothills Café, Sandwich village, presented by Advice to the Players, info/to perform: secretary@advicetotheplayers.org. July 20, Ceramic & Stone Classes with Ellen Sidor, 10 am-noon, League of NH Craftsmen Center Sandwich Fine Craft Gallery, 32 Main St., Center Sandwich, register: 284-6831, www.centersandwich.nhcrafts.org.

1 Mt. Washington Auto Road, Gorham, NH

mt-washington.com | (603) 466-3988

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Activites for all ages and abilities. Mountain biking, guided kayak tours, clinics, and trail running and walking. Bike rentals for the whole family.

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July 20, Stewardship Morning, 9-11 am, weeding and mulching volunteering, C.C. Browne Woods, Washington Hill Rd., Chocorua, Chocorua Lake Conservancy, 323-6252, www.chocorualake.org. July 21, Daniel Donato Cosmic Concert, 7 pm, Arts Jubilee, bring lawn chairs or blanket, Cranmore Mt. Resort, N. Conway, info/tickets: www.artsjubilee.org. July 21, Ellis Paul, concert, 7 pm, Club Sandwich, 12 Main St., Center Sandwich, tickets/ info: www.johndavidson.com. July 21, Naturalist Led Hike in Jackson, 10 am-noon, join Tin Mt. Conservation Center for weekly hike at Jackson Field Station, preregistration required: 447-6991, www.tinmountain.org.

July 2022 | ALONG ROUTE 16 | Page 5

What’s UP July 21-Aug. 7, 123rd Freedom Old Home Week, events all over town, Freedom, www. freedomoldhomeweek.net. July 22, Entrain, doors open 7 pm, concert at 7:30 pm, Believe in Books Literacy Foundation/Theatre in the Wood, 41 Observatory Way, Intervale, tickets/info: www.believeinbooks.org or call 356-9980. July 22, Jazz concert at Mead Base, with saxophonist Michael Zsoldos and the Tim Robinson Trio, 7 pm, at historic Mead Base Conservation Center, 517 Diamond Ledge Rd., Sandwich, please be vaccinated or masked, indoor or outdoor seating, bring your own chair, info/tickets: www.MeadBase.org, 284-6550.

Professional Summer Theatre in Tamworth, NH

Coming Up : Black Coffee

July 28-August 6 Agatha Christie Sponsored by Bank of New Hampshire

The Legend of Georgia McBride July 14-23

Silent Sky

Matthew Lopez

August 11-20 Lauren Gunderson

Staged Reading Series July 17, 31, & August 7 at 1:00 pm

Lucky Stiff

August 25- September 3 Lynn Ahrens | Stephen Flaherty Sponsored by The Woodshed

A Celebration of the History of The Barnstormers. Free Admission! Donations accepted at the door.

July 22, Majestic Café Friday Nights, Justin Ramos and Willow Carter, 7 pm, tickets/ info.: Mountain Top Music Center, 34 Main St., Conway, 447-4737, www.mountaintopmusic.org.

603-323-8500

July 22, Sandwich Dome Adventure, 8 am-5 pm, meet at Algonquin Traihead, Sandwich Notch Rd., pre-registration: www.squamlakes.org, 968-7336, Squam Lakes Assoc., Holderness.

2022 Season Sponsor: The Haynes Family Foundation

barnstormerstheatre.org

July 22, Singin’ & Dancin’ in the Sun!, show by summer campers at Believe in Books with Broadway performer Nina Filipowich, 3 pm, Believe in Books Literacy Foundation/ Theatre in the Wood, 41 Observatory Way, Intervale, tickets by donation, info: www.believeinbooks.org or call 356-9980.

Tuesday

July 23, ELO Experience, at Great Waters, takes place at Castle in the Clouds, Moultonborough, 7:30-10 pm, 569-7710, www.greatwaters.org. July 23, Intro to Spinning with Cathy Crooker, 10 am-12:30 pm, League of NH Craftsmen Center Sandwich Fine Craft Gallery, 32 Main St., Center Sandwich, register: 284-6831, www.centersandwich.nhcrafts.org. July 23, Michael Vincent Band, free concert, bring a lawn chair for seating, Cate Park, downtown Wolfeboro, 7-9 pm, www.wolfeborobandstand.org. July 23, Old Stage and Tavern Day, 10 am-4 pm, 1305 White Mt. Highway, Milton, info: 652-7840, www.nhfarmmuseum.org. July 23, Research Open House, 9 am-noon, learn what Tin Mt. Conservation Center research team do in summer to study forest and stream ecosystems of Mt. Washington Valley, Tin Mt. Center, Albany, 447-6991, www.tinmountain.org. July 23, Riverside Serenade, 4-5 pm, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org. July 23, Tamworth Farmer’s Market, 9 am-noon, 30 Tamworth Road, Tamworth, info: www.tamworthfarmersmarket.org. July 23, Walking with Wings, 10 am-noon, identifying butterflies and moths, program with Linda Graetz, educator, Chocorua Lake Conservancy, 323-6252, www.chocorualake.org.

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July 23-24, Tuckerman Pop Up Beer Garden, noon-4 pm, beers, music, food, Settler’s Green, 1699 White Mt. Highway, N. Conway, www.settlersgreen.com, 888-667-9636. July 24, Sunrise Drive, gather at 4 am, sunrise at 5:25 am, drive to summit of Mt. Washington to watch sunrise, 1 Mt. Washington Auto Rd., Gorham, call for info. recommended, 466-3988, www.mt-washington.com. July 24, Sunrise Guided Tour, gather/depart at 4:15 am, sunrise at 5:25 am, guided ride summit of Mt. Washington to watch sunrise, 1 Mt. Washington Auto Rd., Gorham, pre-registration required, 466-3988, www.mt-washington.com.

Featuring

July 24, Watermelon Slim concert, Feel the Barn Concert Series, 118 Page Hill Rd., Chocorua, 323-6169, www.thefarmstand.net.

John Davidson

July 24, Yoga in the Woods, 8-9 am, Forest Treehouse, Lost River Gorge, N. Woodstock with Live a Little Fitness, pre-registration required: 745-8031, www.lostrivergorge.com. July 25, Cruise Night, Mount Washington Valley Old Car Club, 5:30-7:30 pm, old cars, door prizes, raffle, Settler’s Green, 1699 White Mt. Highway, Conway, 888-667-9636, www.settlersgreen.com. July 25, Nature Story and Discovery Time at Blue Heron House, 10:30-11:30 am, songs, crafts, game, ages 4-8 and their caregivers, Green Mt. Conservation Center, takes place at 236 Huntress Bridge Rd., Effingham, info: 539-1859, www.gmcg.org. July 26, Outdoor Storytime for Young Children, 10:30-11:30 am, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org. July 26, Summer Mountain Bike Series, 3:30 pm, ride long, short or mini courses, Great Glen Trails, 1 Mount Washington Rd, Gorham, register: www.greatglentrails.com, 4663988. July 26, The Girls Who Stepped Out of Line, 7-8 pm, lecture at Wright Museum, 77 Center St., Wolfeboro, 569-1212, www.wrightmuseum.org. July 26, Van Gogh Paint Along for Kids, 9 am-noon, with art teacher Olivia Benish, for ages 7-14, fun painting class, Jackson Art Studio & Gallery, 155 Ridge Rd., Jackson, pre-registration required: 387-3463, www.jacksonartnh.com. July 27, Get Wet! Drinking Water Program, 2-3:30 pm, at Cook Memorial Library, Tamworth, free, public welcome, conduct water tests with guidance from Green Mt. Conservation Center, or have water samples tested for them, register, www.gmcg.org, 539-1859. July 28, Kimayo, Hobbs Brewing Company, 7 pm, 765 White Mt. Highway, Ossipee, info: 539-3795. July 28, Know Your Edible Plants Field Program, 3-5 pm, Tin Mt. Rockwell Sanctuary program, Tin Mt. Conservation Center, pre-registration required: 447-6991, www.tinmountain.org. July 28, Naturalist Led Hike in Jackson, 10 am-noon, join Tin Mt. Conservation Center for weekly hike at Jackson Field Station, pre-registration required: 447-6991, www.tinmountain.org.

Photo: Kevin Alvey

John Davidson Solo Shows Friday & Saturday Pre-Show 6:30 pm | Showtime 7pm Sunday Matinee 2pm

Thursday Guest Artist Pre-Show 6:30 | Showtime 7pm

July 7 - Karen Morgan July 14- Katie O’Connell July 21 - Ellis Paul July 28 - Patty Larkin August 4 - Hiroya Tsukamoto August 11 - Andriana and The International String Trio August 18- Peter Mulvey August 25 - Heather Pierson Duo September 1 - Doug Hazard September 8 - An Evening With America’s Master Mentalist Jon Stetson September 15 - Vance Gilbert September 22 - Zoë Lewis September 29 - Jackie and Gary: Singing The Good Old Songs Again

For In-Person or Live Stream Ticket and Show Info visit: www.johndavidson.com/clubsandwich 12 Main Street • Center Sandwich, NH • (617) 468-8512

Page 6 | ALONG ROUTE 16 | July 2022

What’s UP July 28, Patty Larkin, concert, 7 pm, Club Sandwich, 12 Main St., Center Sandwich, tickets/ info: www.johndavidson.com. July 28, Victor Wainwright & the Train, 7 pm, Arts Jubilee, bring lawn chairs or blanket, Cranmore Mt. Resort, N. Conway, info/tickets: www.artsjubilee.org. (Please follow CDC guidelines.)

Pizza • Ribs • Beef • Pork Chicken • Seafood • Burgers • Salads Kid’s Menu • Great Desserts ★ Check Out the Pig Pals Pub ★

Dine-In or Pig-Out

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July 28-Aug. 6, Black Coffee, The Barnstormers, summer theatre, Tamworth village, tickets: 323-8500, www.barnstormerstheatre.org. July 29, Advanced Broadway Showcase, summer campers show at Believe in Books with performers Hannah-Jo Weisberg & Chelsea Hupalowsky, 3 pm, Believe in Books Literacy Foundation/Theatre in the Wood, 41 Observatory Way, Intervale, tickets by donation, info: www.believeinbooks.org or call 356-9980. July 29, Joey Voices with Host Mikey V and Comedian Greg Boggis, doors open 7 pm, show at 7:30 pm, Believe in Books Literacy Foundation/Theatre in the Wood, 41 Observatory Way, Intervale, tickets/info: www.believeinbooks.org or call 356-9980. July 29, Majestic Café Friday Nights, Al Hospers and Michael Levine, 7 pm, tickets/info.: Mountain Top Music Center, 34 Main St., Conway, 447-4737, www.mountaintopmusic.org. July 29, Pups & Pints, 4-6 pm, free dog treats & more, Settler’s Green, 1699 White Mt. Highway, N. Conway, www.settlersgreen.com, 888-667-9636. July 29, Summer Art Show Opening Reception, 6-8 pm, Runnells Hall, 25 Deer Hill Rd., Chocorua. Music & refreshments, preview the art. Sponsored by CCAC/ArtWorks Gallery, www.ChocoruaArtWorks.com. July 30, Lake Umbagog Canoe Exploration, 6:30 am-5 pm, Tin Mt. Conservation program, preregistration required: 447-6991, www.tinmountain.org. July 30, Riverside Serenade, 4-5 pm, Cook Memorial Library, 93 Main St., Tamworth, www. tamworthlibrary.org. July 30, Southern Rail, free concert, bring a lawn chair for seating, Cate Park, downtown Wolfeboro, 7-9 pm, www.wolfeborobandstand.org. July 30, Tamworth Farmer’s Market, 9 am-noon, 30 Tamworth Road, Tamworth, info: www.tamworthfarmersmarket.org.

Corner of Routes 16 & 25W, West Ossipee, NH

July 30-31, Frozen, Kingswood Children’s Summer Theatre, Kingswood Arts Center, Wolfeboro, www.wolfeboro-arts.org.

www.yankeesmokehouse.com

July 30-31, Summer Art Show & Sale, 10 am-4 pm, Runnells Hall, 25 Deer Hill Rd., Chocorua. Sponsored by CCAC/ArtWorks Gallery & Fine Crafts, www.ChocoruaArtWorks.com. July 31, Adaptive Sports Sunrise Ascent of Mt. Washington, fundraiser for Adaptive Sports Partner of the North Country, 1 Mt. Washington Auto Rd., Gorham, pre-registration/ info:, 466-3988, www.mt-washington.com.

Experience the past, and be inspired by a nation united. 2022 Featured Exhibit

July 1 to October 31: Let Me Be Myself: The Life Story of Anne Frank

July 31, Once an Outlaw, Jonathan Sarty opens, 7-9 pm, Wildcat Inn & Tavern, Jackson, NH, 569-1335, www.aspectproductionsnewengland.com. July 31, Robbie Fulks concert, country & pop music, Feel the Barn Concert Series, 118 Page Hill Rd., Chocorua, 323-6169, www.thefarmstand.net. July 31, Staged Reading Series, 1 pm, celebration of history of Barnstormers with Jean Mar Brown and Barnstormers resident company of actors, free, donations accepted, The Barnstormers, summer theatre, Tamworth village, info: 323-8500, www.barnstormerstheatre.org. July 31, Yoga in the Woods, 8-9 am, Forest Treehouse, Lost River Gorge, N. Woodstock with Live a Little Fitness, pre-registration required: 745-8031, www.lostrivergorge.com. Aug. 1, Cruise Night, Mount Washington Valley Old Car Club, 5:30-7:30 pm, old cars, door prizes, raffle, Settler’s Green, 1699 White Mt. Highway, Conway, 888-667-9636, www.settlersgreen.com. Aug. 1, Plein Air Watercolor Exploration with Kathryn Field, 10 am-4 pm, League of NH Craftsmen Center Sandwich Fine Craft Gallery, 32 Main St., Center Sandwich, register: 2846831, www.centersandwich.nhcrafts.org. Aug. 2, Against All Odds 6-8 pm, lecture at Wright Museum, 77 Center St., Wolfeboro, 5691212, www.wrightmuseum.org. Aug. 2, Outdoor Storytime for Young Children, 10:30-11:30 am, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org. Aug. 2, Summer Mountain Bike Series, 3:30 pm, ride long, short or mini courses, Great Glen Trails, 1 Mount Washington Rd, Gorham, register: www.greatglentrails.com, 466-3988. Aug. 3, Advice to the Players Open Mic Night, 7 pm, outside The Foothills, Sandwich, presented by Advice to the Players, info/to perform: secretary@advicetotheplayers.org.

The Wright Museum is a non-proﬁt educational institution dedicated to recognizing and honoring the contributions and enduring legacy of WWII-era Americans.

Open daily May 1 through October 31 Monday—Saturday: 10AM–4PM Sunday: Noon–4PM

77 Center Street, Wolfeboro, NH | 603-569-1212 www.WrightMuseum.org

Aug. 4, Hiroya Tsukamoto, 7 pm, Club Sandwich, 12 Main St., Sandwich, 617-468-8512 Aug. 4, Naturalist Led Hike in Jackson, 10 am-noon, join Tin Mt. Conservation Center for weekly hike at Jackson Field Station, preregistration required: 447-6991, www.tinmountain. org. Aug. 4, New Legacy Swing Band & Fireworks, 7 pm, Arts Jubilee, bring lawn chairs or blanket, Cranmore Mt. Resort, N. Conway, info/tickets: www.artsjubilee.org. Aug. 4, Painting NH Barns: Plein Air, 10 am-4 pm, with painter Melanie Barash Levitt, paint in outdoor setting, Jackson Art Studio & Gallery, 155 Ridge Rd., Jackson, pre-registration required: 387-3463, www.jacksonartnh.com. Aug. 5, Dave Gutter, doors open 7 pm, concert at 7:30 pm, Believe in Books Literacy Foundation/Theatre in the Wood, 41 Observatory Way, Intervale, tickets/info: www.believeinbooks.org or call 356-9980. Aug. 5, First Friday Art Night at ArtWorks Gallery, open noon-7 pm with Featured Artist Reception from 5-7 pm. 132 Rt. 16, Chocorua, meet the artist, enjoy refreshments, and ask about classes. Gallery open daily 10-5, closed Tues.

July 2022 | ALONG ROUTE 16 | Page 7

SALES | PARTS Woodman’s

What’s UP

Aug. 6, Classic Albums Live: Rumours, at Great Waters, takes place at Castle in the Clouds, Moultonborough, 7:30-10 pm, 569-7710, www.greatwaters.org. Aug. 6, Annual Blueberry Fest, 8 am-noon, First Congregational Church, 63 S. Main St., Rochester, www.first-ucc.net, 332-1121.

Aug. 6, Friends Book Sale, Cook Memorial Library, 93 Main St., Tamworth, 9 am-1pm, 323-8510, www.tamworthlibrary.org. Aug. 6, Jackson Covered Bridge Dance, 7-11:30 pm, music by Jon Sarty and the White Mt. Boys, Jackson, 383-9356, www.jacksonnh.com.

Aug. 6, Riverside Serenade, 4-5 pm, Cook Memorial Library, 93 Main St., Tamworth, www. tamworthlibrary.org. Aug. 6, Strafford Wind Symphony, free concert, bring a lawn chair for seating, Cate Park, downtown Wolfeboro, 7-9 pm, www.wolfeborobandstand.org. Aug. 6, Tamworth Farmer’s Market, 9 am-noon, 30 Tamworth Road, Tamworth, info: www.tamworthfarmersmarket.org. Aug. 6, Victorian Afternoon Tea with special guest The Victorian Lady, 4-6 pm, info: Tamworth History Center, 23 Great Hill Rd., Tamworth, info@tamworthhistorycenter.org. Aug. 6, Wentworth Watershed Assoc., 7 am-1 pm, Great Hall, 84 S. Main St., Wolfeboro. Aug. 6-7, Moat Mountain 24 Hours of Great Glen, solo or teams challenge themselves on 8.8 mile course, Great Glen Trails, 1 Mount Washington Rd, Gorham, register: www. greatglentrails.com, 466-3988. ONGOING

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

Believe in Books Literacy Foundation/Theatre in the Wood, Intervale, programs for children, www.believeinbooks.orgor call 356-9980. Family owned since 1977

579 Pine Pond Rd., East•Wakefield, NH • 603-522-3028 • F: (603) 522-3754 579 Pine River Pond Rd., East Wakefield, NHRiver • 603-522-3028 F: (603) 522-3754 Hours: Mon, Wed-Sat 9am to 5pm, Closed Sun & Tues Hours: Mon, Wed-SatHARMAN 9am to 5pm, Closed SunREALFYRE & Tues woodmansforgefireplace.com | sales@woodmansforgefireplace.com Family owned since 1977 HITZER woodmansforgefireplace.com JOTUL | sales@woodmansforgefireplace.com

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

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orge & Shop 579 Pine R i r Family o ver Poneld, e TaxF Free p 579 Pine River Pond, East iWakeﬁ l a d RdNH., E•a603-522-3028 c Conway Public Library, 15 Greenwood Avenue, Conway, many learning experiences, wned sin e NH! s akefie c e 1977 Hours: Closed Sunday & Monday. HouOpen 447-5552, www.conwaypubliclibrary.org. r 9-5 Tuesday ttoWSaturday. l Conway Historical Society, historical info, 447-5551, www.conwayhistoricalsociety.org.

Conway Scenic Railroad, various train rides to White Mt. areas, reservations: 356-5251, station located at 38 Norcross Circle, N. Conway, www.conwayscenic.com. Freedom Gallery, artwork/exhibits by area artists, 8 Elm St., Freedom, 610-762-2493. Freedom Village Store, variety of goods from artisan items to baked goods and much more, Wed.-Sun. 10 am-2 pm, Sat. 10 am-noon, 11 Elm St., Freedom, 539-3077, www.freedomvillagestore.org. Great Glen Trails, outdoor center/activities, Mt. Washington Auto Rd., Gorham, 466-3988, www.greatglentrails.com. In the Round, Sundays at 8:45 am, thought-provoking topics related to tolerance, Benz Center, 284-7532. Land, People & Property, Tuesdays through Sept. 27, 10 am, walk Castle in the Clouds grounds, learn about history of the property with guide, Rt. 171, Moultonborough, register: 476-5900, www.castleintheclouds.org. Majestic Café, jazz, blues, and more, Fridays, 32 Main St., Conway. Walk in or reserve at mountaintopmusic.org/concert-series. 447-4737. NE Ski Museum, 2628 White Mt. Highway, N. Conway, www.newenglandskimuseum.org. NH Farm Museum, old-time farm, programs, events for families, 1305 White Mt. Highway, Milton, 652-7840, www.nhfarmmuseum.org. Quilting Group, 1-4 pm, meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 539-6390. Sap House Meadery Monthly Concert Series, doors open at 5 pm, concert 7-8 pm, range of performers on Thursday once a month, tickets include fixed dinner menu, info: 539-1672, www.saphousemeadery.com. Solar Gazing, noon-4 pm on Mondays till Sept. 5, free, Castle in the Clouds, Rt. 171, Moultonborough, 476-5900, www.castleintheclouds.org. Tamworth History Center, exhibits and events, 25 Great Hill Rd., Tamworth, contact for open hours: www.tamworthhistorycenter.org. Thursday Night Book Group, meets fourth Thurs. of every month for discussion of books, 7 pm, Mystery Book Group meets second Thurs. of the month, White Birch Books, N. Conway, 356-3200, www.whitebirchbooks.com. Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, programs, hikes, nature learning center, 447-6991, www.tinmountain.org. Tin Mountain Environmental Book Group, meets first Wed. of each month, 4 pm, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, info: 447-6991, www.tinmountain.org. Wright Museum of WWII, exhibits and lectures about life on the home front during WWII, 77 Center St., Wolfeboro, 569-1212, www.wrightmuseum.org.

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Page 8 | ALONG ROUTE 16 | July 2022 • Green continued from page 3 Many of the conserved parcels are used for educational programs and field trips by MMRG and other organizations and most are open to the public. On a clear day, from the top of the field at Leary Field and Forest you can see the Isles of Shoals. At Birch Ridge Community Forest, enjoy stunning views. In the fall, look for the brilliant foliage of black gum trees in the Prentice Woods Preserve. Some of the Fish and Game’s Wildlife Action Plan considers the Split Rock Conservation WRAPPED COMPOSITE Area as the highest ranked habitat and it features—of course—a split rock. A map and information about all 18 properties is on the website. Members of MMRG are called ‘Moosies.’ Joining MMRG has many benefits; receiving the newsletter and emails about events and free admission to the perhaps the most popular of their events, the Woods, Water and Wildlife Festival at Branch Hill Farm in Milton Mills. The day-long festival offers entertainment, education and activities for all ages and offers opportunities to get up close and personal with farm animals and rescued wildlife and learn about the diverse ways everyone benefits from nature. The Woods, Water and Wildlife Explorer’s Club offers an opportunity to engage with nature on educational and entertaining self-guided tours offered by MMRG. There are activities for both children and adults—some can be enjoyed without leaving your backyard or by a trip to an in-town park. For those of you interested in back

stories, that Branch Hill Farm is the location of many MMRG activities is no coincidence. In 1962, Carl Siemon purchased his grandparents historic 1798 farmstead in Milton Mills. He grew it from 3 acres to the original 100 acres and through the efforts of the Siemon family, thirty-eight acquisitions later, Branch Hill has grown to over 3,000 acres with 10 miles of frontage on the Salmon Falls River and Jones Brook. Today it is an award-winning Tree Farm and working agricultural farm. Carl Siemon donated 1,500 acres to conservation easement and in 1995 DECKING established the Carl Siemon Family Charitable Trust. That was the year Bear-Paw Regional Greenways was established. Their goal was to connect Bear Brook and Pawtuckaway State Park and create a network of “ribbons of green” throughout an 11-town region. Carl and his daughter, Cynthia Wyatt became intrigued by Bear-Paw Regional Greenways and the vision of linking conserved properties. Lead by her father’s vision of protecting land for the future, Cynthia was the guiding force behind forming Moose Mountains Regional Greenways. It could be successfully argued that Branch Hill Farm is the core and reason for the existence of MMRG. The full story is on the Branch Hill Farm website, branchhillfarm.org. The website also acknowledges MMRG’s great respect for and gratitude to the original stewards, the indigenous early residents of their ancestral N’dakina (homeland). The tribes include the Abenaki, Pennacook, Wabanaki and Pequawket Peoples, past and present. More information can be

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A Bittersweet Stewardship Morning Want to learn more about how to reduce the spread of certain quick-growing plants without using chemicals that pose risks to pollinators and to soil health? On Thursday, July 28, from 9-11:30AM, join the Chocorua Lake Conservancy for a morning of camaraderie, exercise, and invasive plant control at the Brown Lot across from Chocorua Lake. Our volunteer stewards will be learning to identify some common invasive plants and how to remove and control those that might otherwise out-compete native shrubs. Bittersweet, glossy buckthorn, Japanese barberry and knotweed are all considered invasive plants in New England: plants introduced in the US as ornamentals that in some environments can grow abundantly, disburse large quantities of fruits or seeds, and often grow from underground root systems. Invasive plants can grow so thick in some places that they take over habitat normally available to native shrubs that provide cover and food for wildlife. Our work at the Brown Lot will focus on non-native bittersweet, where large vines have made their way into the canopy of some of the larger trees. We’ll be cutting vines and the low growth in an attempt to keep the vines at bay. Japanese barberry is also present, and we’ll tackle that as we come across it in the understory. Herbalists

looking for a non-endangered source of berberine are welcome to come join us in our efforts and take some barberry root home! This is a continuing project after receiving Natural Resources Conservation Service cost-share funding to help with efforts. The CLC owns the Brown Lot, an undeveloped property located across Rt. 16 from the lake. Working to limit the spread of invasive plants there helps to reduce the chances these species will spread to the lakeshore. Bring work gloves and your favorite clippers if you have them, water and a snack, and please wear sturdy, close-toed shoes. We will have some tools available if needed. Be prepared for bugs and ticks just in case. Meet at The Island public access area on the lake, right off of Route 16. Feel free to come for all or some of the morning. Please register at bit.ly/CLC-072822 so that we can let you know of any changes in the schedule. More chances to explore the Chocorua Lake Basin coming up This event is one in a series of Chocorua Lake Conservancy programs held throughout the year to encourage people of all ages to enjoy Chocorua Lake and the trails and woods that surround it, and to learn more about the natural world we inhabit. Visit www.chocorualake. org for information and follow us on Facebook and Instagram.

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Fish and Herbs at Sumner Brook By Dawn Bradbury Fish and herbs are a natural pairing — both in the kitchen and at Sumner Brook Fish Farm in Ossipee, where Jesse Prunier and Jessica Cole are melding their twin passions into their livelihood. The married couple own Sumner Brook Fish Farm and Sumner Brook Herbals, which share space at 277 Route 16 in Ossipee. You’ve driven past the trout farm; a small building on the property houses the alternative and holistic health business run by Cole, a certified herbalist. There’s a lot going on at the quiet 5-acre property: There are fishing ponds where visitors can cast a line and try their luck, raceways that hold three kinds of trout destined for ponds, derbies or dinner; a small spot that sometimes provides smoked fish; chickens and bees; and the family homestead, where Prunier and Cole are raising three young, energetic boys. The private trout farm raises brown, brook and rainbow trout, and trout fishing is open on site on weekends July through August. Sumner Brook Fish Farm has been a family owned and operated trout hatchery since 1987. Prunier came to the fish business through his dad, who worked for New Hampshire Fish & Game for 30 years. His dad worked at the Milford Fish Hatchery and started a private hatchery in the Milford area, before leasing Sumner Brook from the town of Os-

sipee and then buying it when the town decided to get out of the leasing business. Eventually the fish farm changed hands to the next generation, with Prunier and Cole taking over and moving

to the property in 2008. “I have pretty much learned everything from my father,” Prunier said. “And just by doing it as you go.” Sumner Brook has been a fish farm

since the 1950s, Cole said, so there’s a lot of history there. “I think what’s amazing is that this is 150 acres of conservation land that we were able to take out this 5-acre chunk to continue to do what we’re doing, but I just really hope that the land around us stays protected and quiet,” she said. Prunier was a wildlife major at Unity College in Maine, where he and Cole met (she majored in environmental education). About halfway through college, he said, he told his father he wanted to be in the business and started working with him. His dad is retired now but keeping a hand in helping out at Sumner Brook. “To go into business, usually, you should try it out a little bit,” Prunier said. “And so I’m slowly working into it; now it’s fully ours.” The containment areas — called raceways — keep the three kinds of trout: rainbow, brown and brook separated by age and size. Many of the Sumner Brook fish go to stock ponds or fishing derbies — an organized competition among anglers. And then there’s keeping the fish farm’s pond stocked. “It’s something that is really enjoyable for kids that have never seen one before,” Prunier said. “I clean the fish for them and show them the parts of the fish. ‘And this is where fish sticks come from.’

• Sumner Brook continued on page 11

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July 2022 | ALONG ROUTE 16 | Page 11 • Sumner Brook continued from page 10 “It’s so important and I think COVID has really made people realize that and get out and think about wow, where food comes from and what is essential to life.” Even with all the hard work — keeping the fish healthy and alive, worrying about power and the water supply, dealing with predators, packing up and driving the fish to deliveries all over the state — it’s a way of life the couple loves. “I go to some really, really cool places. It’s a fun job. I really love it,” Prunier said. “And it’s back to kind of the history of it. Now that we’re full swing into it, and I mentioned I was born and raised on it and now I have three boys that are born and raised on a fish farm as well. We’ll see if they get into it.” Prunier raises more fish than he thinks he needs because there will always be losses. He recounts the time he lost 4,000 fish during a power outage when the well stopped pumping. So, he’ll aim for around 60,000 rainbow, 15,000 browns a year (not as popular with derbies and clubs because they are harder to catch), 25,000 brook trout. There are also predators to contend with. The raceways are covered with nets to keep out aerial predators: heron, osprey, owl. The nets help stem the losses, but the predators are determined. “They still find holes here and there,” Prunier said. “And it’s the way of the world. … I had a bear down here last night. I already pulled a great horned owl out of the net last week. I see a lot of them. So it’s great. Being a wildlife

major, I love and respect those things. I get to see a lot of wildlife.” As the couple works the fish farm and raises their three boys — 6, 4 and nearly 2 (they had a newborn during the pandemic’s early days) — they’re full of dreams and ideas for the future. There’s a friend who helps out, mostly with loading fish, but it’s really a two-person operation, with Cole running the administrative side while Prunier focuses on the fish. “There’s a million different opportunities in this business. If there was only eight of me,” Prunier said. This summer Cole will get the herb shop up and running again, and people have been asking if they’ll bring back the smoked trout. “That was something we did for a bit,” Prunier said. It’s time consuming, so figuring out how to fit that in is a bit of a puzzle. The herb shop is located in a building called Sumner Landing, which is an old garage built in the 1940s. Cole is stocking it with tea blends, first aid salves, tinctures, bug spray and even some locally made products such as pottery. Future ideas include monthly herb walks and maybe a blog. She’s eager to dedicate time and energy to foraging. “My favorite plants to focus on are the backyard first aid plants that are just around us all the time that are just so useful,” Cole said. “And then you know, very basic medicine making classes. tincture 101 or how to make your bug spray, things like that.” She rattles off plants that can be harvested locally and put to good use: hawthorn leaves, plantain, chaga, dandelion, burdock root, stinging nettles,

elderberry, raspberry leaves, mullein and more. “Doing the herb walks, you find like 50 species just in this area that you can use,” she said. She’s tentatively thinking the shop will be open Thursday through Saturday but keep an eye on Sumner Brook Herbals’ Facebook page for more details and watch for an “open” flag along Route 16. As a small business — and a seasonal one that makes its money from spring through fall — the pandemic threw the fish farm for a loop. “But it is OK, meaning it all worked out,” Cole said. “Just where we’ve come over the 15 years that we’ve been here, it feels like even though we still have a lot to do, I think, making it look the way that I want to, as a fun place for the public to come again, we’ve

really come a long way. So yeah, we don’t make a ton of money because farming is hard work, but it’s like a lifestyle. And we own the property now, so we’re just in a really good place.” And the future looks bright: The couple, who will both turn 39 this year, look forward to growing and expanding through the years: connecting with the fish farm’s history and opening up more public opportunities. “I love that people come and they want to have that experience with their family,” Cole said. “There’s families that have three generations of kids, even if they just came once a year, every other year, that have memories of this place. I love that history aspect and the connecting piece.”

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Stay In... In... Grilling Fresh Fish

By Chef Kelly Hello North Conway & Beyond! I trust all are well considering we are now well into summer weather and fun. Traffic is back to what us locals are used to, which translates to putting much needed money into many pockets, and considering our economy right now, the more money coming in, the better. As our bills get higher and more out of control by the day, we must appreciate the tourists coming in to help us out. I know many people complain about the traffic, but there are ways around it if you plan accordingly. Small price to pay for what is the bread and butter to so many. Today’s food conversation is grilling our swimming friends from the brooks, lakes, and ocean. Fresh fish is something special, especially off the grill, to those who enjoy it. I understand fish isn’t everyone’s cup of tea so to speak, but to those who do love it, you can never have enough great recipes for them. Fish has many similarities to chicken in that the recipes seem to be endless, and I love that. Once you find a great recipe for one of your favorite foods, it’s hard to move away from it, but I’m a huge fan of variety and creativity. Granted, that is the chef in me, but

truly, anyone who loves to eat, not to mention cook, should always be a fan of looking for new ideas. Cooking for me is not usually about cooking for me, it’s about pleasing family, friends and guests and that is one of the biggest reasons I love to have fun with new ideas. If you feel the same and you love different kinds of fish, this article is for you. I have recipes for salmon, swordfish, trout, mahi-mahi, halibut, and grouper. Most of these are dinner recipes, but I also have a few sandwiches here, so let’s start off there. First on the list is a scrumptious and original snapper recipe that comes with some outstanding pickled veggies over the top of it. This is so good, and the pickled vegetables are something that goes great on many different things, so even if you aren’t a fish fan, I strongly suggest you give the veggies a try. These go together in 30 minutes and makes 4 sandwiches. Grilled Snapper Sandwich with Pickled Vegetables 2 carrots, peeled into ribbons, about 2 cups 1 small cucumber, thinly sliced, about 1 cup 4 radishes, very thinly sliced, ideally using a mandolin, about 1 cup

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¼ cup unseasoned rice-wine vinegar 2 tsp sugar Coarse salt and fresh grind black pepper 1/3 cup mayo 1 ½ tsp Sriracha, plus more for serving if wanted 2 skinless red snapper fillets, 8 oz each Extra virgin olive oil 4 high quality kaiser rolls ½ cup lightly packed fresh cilantro leaves Toss carrots, cucumber, radishes, vinegar, sugar, and ½ tsp salt in a bowl. Mix mayonnaise and Sriracha in another bowl. Preheat oiled grill to medium-high. Brush fish with oil and season with salt and pepper. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3-4 more minutes. Remove from grill and cut each fillet in half. Meanwhile, grill buttered rolls until lightly browned. Spread mayonnaise mixture on all roll halves. Layer fish and then pickled vegetables on bottom halves, drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha if desired. This Sand-

wich Kicks Butt! Let’s move onto a home-made salmon burger, one topped with avocado and a great ranch dressing. Some friends have asked me if this can be made with canned salmon, and although I’m sure it can be in a different recipe, my answer is always “Why?” You can’t beat using fresh salmon, but if canned is something you prefer, I would research that as I have never tried subbing it for fresh in this recipe. The key to a successful salmon burger is making sure it stays firm, especially if you want to grill it, and really, who doesn’t? It’s light, flavorful, and of course, very healthy in the big scheme of things. These can be put together in 20 minutes and they cook up less than 10. This will give 5-6 patties, depending on how big you want them Salmon Avocado Burgers For The Burger 1 lb. salmon fillet, skinless ½ cup Panko style breadcrumbs or almond meal 1 egg, slightly beaten 1-2 large ripe avocado, depending on

• Cook Out Continued on page 14

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• Cook Out Continued from page 12 your taste, cut into chunks 1 minced jalapeño pepper, remove seeds for less heat ½ lime, juiced 1 garlic clove, minced ½ tsp dried basil Pinch of chili pepper flakes ½ tsp salt ¼ tsp fresh grind black pepper Burger buns of choice Lettuce and sliced tomato For The Dressing ½ cup + 2 tbsp mayo ¼ cup canned full fat coconut milk ¼ tsp garlic powder, plus more to taste as needed ¼ tsp dried basil, plus more to taste as needed Salt & fresh grind black pepper to taste For the dressing, mix all ingredients in a bowl. Taste and add more seasonings as needed. For the burger, first remove skin from salmon fillet and dice salmon or pulse it in a food processor a couple of times. Add salmon and remaining ingredients to a bowl and toss to combine. Do not over mix. Overmixing will result in dry burgers. Form into 5-6 patties. Heat well-oiled grill to medium- medium high. Cook 4 minutes on one side and 2-3 on the next side or until completely cooked through and center feels slightly firm. These do cook fast. Serve on toasted burger rolls with dressing with lettuce and tomato, or in or on a salad or on its own. Enjoy! Last on the sandwich list, we bust out the mahi-mahi, which is one of my all-time favorite breeds of swimmers. Depending on your local fish options at your markets, striped bass or grouper works great as well, if any easier to find. As with the last two recipes, this comes with a special “something” on top of it, and even though you have all heard of tartar sauce, I would be willing to bet you haven’t had this version.

Like the pickled veggies earlier, I bet you use this homemade tartar sauce over and over again whenever making any fried seafood or any other time you would consider using. It’s awesome. Also like the last two, these will go together in less than 30 minutes, and this serves 4. Grilled Rubbed Mahi-Mahi Sandwich For The Sandwich 1 tbsp fresh thyme leaves Finely grated zest of 1 lemon, plus wedges for serving time Coarse salt and fresh grind black pepper 4 mahi-mahi fillets, 6 oz each, skin removed Extra virgin olive oil 4 hoagie or soft rolls Sliced tomatoes and Bibb lettuce For the homemade tartar sauce (makes 1 cup) ½ cup mayo 2 tbsp chopped dill pickles 1 tbsp white wine vinegar 1 tbsp capers, drained, rinsed and chopped 1 tsp Dijon mustard 1 tbsp chopped scallion Kosher salt For the sandwich, combine thyme, lemon zest, 1 tsp salt, and 1 ½ tsp pepper in a small bowl. Sprinkle mixture over all sides of fillets. Preheat oiled grill to medium-high. Drizzle fillets with oil, then grill, flipping halfway through, until opaque and cooked through, 4-5 minutes a side. Transfer to a plate. Grill buttered rolls until toasted and golden, about 30 seconds. Top bottom half of each roll with tartar sauce, a fish fillet, lettuce, and tomato, add top halves and serve. If you like extra sauce, add some to the top half roll as well. As for the sauce, combine all ingredients in a bowl and season with salt. The tartar sauce can be refrigerated in an airtight container up to 3 days. This sandwich

• Cook Out Continued on page 15

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July 2022 | ALONG ROUTE 16 | Page 15 does include spinach and artichokes in a scrumptious cream sauce served over this salmon recipe. Not bad, huh? The salmon is grilled, but the sauce is made on the stove top, or if feeling adventurous while grilling and you have a grill with a burner, you can do it all outside. It’s another quickie, under 30 minutes again, and again feeds 4. Creamy Spinach Artichoke Salmon 1 ¼ lb. salmon fillet, skin on, and as thick as possible, cut into 4 equal portions ½ tsp salt, divided ½ tsp fresh grind black pepper, divided

• Cook Out Continued from page 14 and sauce are another taste bud party! Although I’m a huge sandwich lover, I am as well for an entrée that is over the top, and I do believe all of these do qualify. Although I am involving a variety of fish today, salmon is generally considered the overall favorite to most fish eaters, so yes, most of the following will be of that variety, so I had might as well start with one. As is often the case with many recipes that I enjoy, it’s all about the sauce, and this one is tremendous. It’s sweet, it’s got a bite to it, and has some great herb as well. This is also quick and easy, always a plus, and it serves 4. Grilled Salmon with Spicy Honey-Basil Sauce 4 tbsp pine nuts, toasted 2 tbsp honey 4 tbsp fresh squeezed lemon juice ½ cup olive oil 1 cup packed fresh basil 1 medium jalapeno, chopped. If you like extra spicy, include the seeds 4 cloves garlic 4 skinless salmon fillets, 6-8 oz each ½ cup red bell pepper, diced ½ cup yellow bell pepper, diced ½ cup watercress leaves, chopped 2 tbsp balsamic vinegar 2 tbsp olive oil Salt and ground white pepper, to taste Place pine nuts, honey, lemon juice, olive oil, basil, garlic, and jalapeno in a blender and process until the mixture is pureed. In a glass dish, spoon the sauce over the salmon, and turn to coat. Cover and refrigerate for at least 4 hours,

• Cook Out Continued on page 16 no more than 24, turning twice. Place bell peppers and watercress in a bowl. Toss with vinegar and 2 tbsp olive oil. Cover and refrigerate until serving time. Oil the grill rack and preheat the grill to medium-high. Remove the salmon from the marinade, reserving the marinade. Sprinkle the salmon with salt and pepper on both sides. Place the salmon on the grill and cook until opaque throughout, 4 to 6 minutes on each side. Brush occasionally with reserved marinade. Garnish with bell pepper and watercress mixture before serving. Next, if you are a fan of one of my favorite appetizer dips, you are going to be all over this one. One of the biggest appetizer sellers at my catering events is spinach artichoke dip, and although we don’t use the actual dip, this

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Page 16 | ALONG ROUTE 16 | July 2022 • Cook Out Continued from page 15 1 tbsp extra virgin olive oil ¼ cup shallots, halved and thinly sliced ½ cup heavy cream ¼ cup chicken broth 1 tsp cornstarch ¼ tsp garlic powder 3 cups coarsely chopped baby spinach ½ cup sliced marinated artichoke hearts Preheat your well-oiled grill to medium-high. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, for 1 minute. In a small bowl, whisk cream, broth, cornstarch, garlic powder, and ¼ tsp each of salt and pepper together. Add to the skillet and cook, stirring, until starting to thicken, about 2 minutes. Add spinach and artichoke hearts, cook, stirring, until the spinach has wilted, 1 to 2 minutes more. Turn the heat down to low to hold. While cooking, place salmon skin-side down on the grill. Sprinkle with the other ¼ tsp each of salt and pepper. Grill for 4-6 minutes, depending on the thickness, gently turn and cook until opaque in the center, another 4-6 minutes. Remove from grill, remove skin for those who don’t like it, plate them, and serve topped with the sauce. Backyard elegance at its best. Let’s change things up. This is an all-inclusive dinner with grilled halibut as the headliner and is accompanied by some spuds, olives and onions. This is a delicious but whacky recipe in that the fish and veggies get marinated after grilling. Weird, huh? Trust me, it works. The post grilling marinating isn’t for long, and the result is wonderful. Tossing hot-off-the-grill halibut steaks and vegetables with an herb vinaigrette infuses them with tons of flavor. This is a crowd pleaser, plain and simple. It’s yummy, colorful, and served with grilled bread. Total prep

and cook time will take 45-50 minutes and feeds 4. Grilled Halibut Steaks with Potatoes Olives and Onions ½ lb. golf ball sized potatoes Kosher salt and fresh grind black pepper 1 lb. cipollini onions. If you have trouble finding, large, whole, peeled shallots work well ¼ cup white wine vinegar 2 tsp Dijon mustard ½ cup plus 1 tbsp extra virgin olive oil, plus more for brushing 1 bunch fresh oregano 1 cup mixed olives, such as Kalamata, Castelvetrano, and Cerignola 4 halibut steaks, 6-7 oz each, about 1 ½ inches thick, preferably Alaskan 1 ciabatta or other rustic loaf, split Peppery greens, such as arugula or dandelion greens, for serving In a pot, cover potatoes with 2 inches water and generously season with salt. Bring to a boil over high heat and cook for 8 minutes, +/-. Add onions, continue boiling until potatoes are easily pierced with the tip of a knife and onions are crisp-tender, 4 to 5 minutes more. Drain, let cool slightly. When cool enough to handle, peel onions. Preheat oiled grill to medium-high. In a wide, shallow dish, whisk together vinegar, mustard, and ½ cup oil. Chop enough oregano to yield 3 tbsp and stir into vinaigrette with olives, season with salt and pepper. In another bowl, toss potatoes and onions with remain-

ing 1 tbsp oil, season with salt and pepper. Brush fish and remaining oregano sprigs with oil and season with salt and pepper. Add vegetables to grill, turning a few times, 6 minutes. Add fish to grill and top with oregano. Cook fish and vegetables, turning fish once halfway through, until fish is just cooked and vegetables are charred in places and tender, 8 to 10 minutes more. Transfer all to dish with vinaigrette, turning to evenly coat. Let stand, turning a few times, until no longer hot but still warm, 7-8 minutes. Meanwhile, grill split side of bread until charred in places, 1 to 2 minutes, then slice. Serve fish, vegetables, and vinaigrette over greens, with grilled bread. Okay, so let’s transition to something found right in our brooks and rivers, fresh trout. Although I used to fish a lot in my younger years, once I started working 70-80 hours a week, for some reason, I couldn’t find the time. I guess I just never figured out how to budget my time lol. I do know finding large rainbow trout doesn’t always happen as this recipe calls for approximately 6 oz fillets, so if all you have available is smaller, just grill more than what the recipe calls for. This recipe comes with an asparagus cashew cream sauce which should sound pretty darn good to most of you. Again, this recipe is for 4, prep time is 25 minutes or so and cook time will take 10-15 minutes. Grilled Trout with Asparagus Cashew Cream

½ cup unsalted cashews 1 bunch asparagus, 1 lb. ¼ tsp kosher salt 4 tsp virgin olive oil, divided 4 trout fillets, skin on, 6 oz each ½ tbsp freshly ground black pepper ¾ cup water ½ cup sliced mushrooms 2 tsp fresh thyme leaf or ½ tsp dried 2 whole cloves garlic, minced 2 ½ tsp fresh squeezed lemon juice 1/8 tsp cayenne pepper ½ cup fresh thyme leaf, for garnish, optional If time allows, several hours before cooking, place cashews in a bowl and cover with cold tap water. Otherwise, cover with water as you begin to prepare the fish. Preheat the grill to medium-high and well oil it. Cut the woody ends off asparagus stalks. In a medium bowl, mix stalks with salt and 1 tsp of the oil. Set aside. Rinse fillets under cold water and pat dry with a paper towel. Season flesh with pepper and rub remaining 1 tbsp oil on the skin side of each fillet. Place asparagus on the grill and cook for 5 to 7 minutes, or until spears are tender. Roll the spears once for even cooking. Transfer asparagus to a plate and place trout on the grill, skin side down. Cook for about 8-10 minutes or until the flesh becomes opaque. Do not flip trout during cooking. Meanwhile, drain cashews and place in a blender or food processor with the water. Blend until very smooth, about 1 minute. Set aside half the asparagus. Chop the remaining half and add to the cashew mixture, along with mushrooms, thyme, garlic, lemon juice, and cayenne. Blend until smooth. Add extra water if cream is too thick. To serve, divide trout among 4 plates. Place a few spears of the asparagus on each plate. Top trout with 1-2 tbsp of the sauce and serve remaining sauce on the side. If desired, top with fresh thyme leaves and serve with a crusty baguette. Swordfish wants its moment to shine, so let’s oblige. This has somewhat of a Southwestern flare as it is accompa-

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July 2022 | ALONG ROUTE 16 | Page 17 nied with a grilled tomato salsa while the fish itself has a light cilantro and garlic marinade for just a few minutes. All in all, total time will take 45 minutes and serves 4 lucky eaters. Swordﬁsh with Grilled Tomato Salsa 1 lb. tomatoes, stems and cores removed 2 shallots, peeled 7 tbsp olive oil, divided 1 tbsp balsamic vinegar 1 tbsp red wine vinegar 3 tbsp fresh cilantro leaves, chopped and divided 1 tbsp fresh flat-leaf parsley, chopped 1 ½ tsp salt, divided 5/8 tsp fresh ground black pepper, divided 1 clove garlic, finely chopped 4 swordfish steaks, 8 oz each Prepare your oiled grill to medium high. To make the salsa, lightly brush tomatoes and shallots with 1 tbsp of olive oil. Place on grill. As the skin begins to char on one side of the tomato, turn them until most of the tomato have charred skin, about 5 minutes. Be careful not to burn the tomatoes. Turn the shallots as well, after 2 to 3 minutes on a side. Place grilled shallots in a food processor and pulse until chopped. Quarter the tomatoes. Open the lid of the processor and add the tomatoes,

balsamic vinegar, red wine vinegar, 2 tbsp chopped cilantro, parsley, 1 tsp salt, ½ tsp pepper, and 3 tbsp olive oil. Pulse until just chopped. Do not over chop as salsa should be chunky as opposed to soupy. Set aside. To prepare the swordfish, combine 3 tbsp olive oil, 1 tbsp cilantro, garlic, ½ tsp salt and 1/8 tsp pepper in a small bowl. Pour into a flat pan. Add swordfish steaks and coat both sides. Place swordfish on grill. Grill for about 5 minutes and flip, grill for another 5 minutes, depending on thickness. When swordfish is done, a knife can easily penetrate the flesh. To serve, divide the swordfish among four plates and top with salsa. I feel confident this will be another crowd pleaser for you. Lastly today, I’m going back to salmon again, although this time on skewers and with an Asian flavor to it, which is always a great flavor in my book. The marinade is a classic soy, ginger and orange mixture and is finished with a spicy peanut sauce. That right there is a combination of two insanely great flavors that equal a marriage made in heaven. Total prep/cook time will be done in less than 45 minutes, and it feeds 6. Asian Salmon Skewers with Peanut Butter Sauce For the sauce

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1 ½ tbsp sesame oil ¼ cup soy sauce ¾ cup warm water 3-6 drops hot sauce, depending on your taste 1 cup chunky peanut butter 1 ½ tbsp minced fresh ginger 3 scallions, finely chopped For the salmon 2 lb. skinless salmon fillet, cut into ¾ - 1 inch cubes 2 scallions, finely chopped 1 tbsp fresh squeezed lemon juice ¼ cup fresh squeezed orange juice ½ tsp hot sauce ¼ cup soy sauce 1 tbsp minced fresh ginger Lime wedges for garnish Starting with the sauce, in a large bowl, mix scallions and ginger. Stir in peanut butter, hot pepper sauce, water, soy sauce, and sesame oil. Taste for seasoning and add more hot pepper sauce, if desired, to make sauce spicier. Stir until sauce is smooth. The sauce can be made a day ahead of time if you care to. If so, cover and refrigerate until ready to use. Remove from fridge

60-75 minutes before grilling salmon. The sauce should be at room temp. As for the salmon, line a rimmed baking sheet with foil. In a non-reactive bowl, combine ginger, soy sauce, hot pepper sauce, orange juice, lemon juice, and scallions and gently toss to mix. Add cubed salmon and gently stir to make sure it’s well coated. Thread 3 to 4 cubes salmon on each skewer and place on baking sheet. Pour any remaining marinade over salmon. Let salmon marinate while you heat your welloiled grill to medium to medium high. Grill salmon 4 to 5 minutes on each side, or until cooked through. Serve hot, drizzle with sauce, or serve on the side and garnish with lime wedges. Well, that’s that all you fish lovers. Please enjoy preparing, and more importantly, devouring these delicious recipes. I’ll see you all again next month, so until then, stay safe on the roads out there, and don’t forget to keep those taste buds of yours happy. If you have any questions or feedback, feel free to touch base at fenwaysox10@gmail.com

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Page 18 | ALONG ROUTE 16 | July 2022

Grant Hall Museum Schedule of Events There is a new exhibition in the Grant Hall Museum, which has been changed out to a theme of “TEXTILES”, using a collection of clothes, coats & boots to fit the following presentations: Saturday, August 13th 10 to noonopen to the public; KNIT YOUR BIT: Knitting demonstration and instruction. Make a scarf. Sunday, August 21st, 2 PM SERVICE; Presented at the Early Settlers’ Meeting House, Granite Road (keep right at the junction) Saturday, September 10th 10am

to noon, NEW ENGLAND QUILTS AND THEIR STORIES: Local speaker noting the difference between old time handmade, and the newer, easier machine made. Some quilts on display. NH Humanities To-Go speaker Pamela Weeks will speak to the title of this program, with many of her own quilts. She asks that people bring their own quilts to share. The Grant Hall Museum is located at 52 Old Route 16B, next to 1st Congregational Church, Center Ossipee.

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Antlerless Deer Permits Lottery Hunters with a current New Hampshire hunting license who want the chance to take additional antlerless deer in Wildlife Management Unit (WMU) L during the fall hunting seasons will soon be able to apply for a special permit online. These permits will be issued through an online lottery, and the application period will run July 8–21. Hunters should note the specific details about applying for these two different permits. Unit L Permits are available online only. Alternatively, hunters may purchase a Unit M Permit beginning July 21. Both of these WMUs are located in southeastern New Hampshire. Unit L Permits will be distributed through an online lottery. A two-week application period will open on July 8 at 9:00 a.m. and will be administered online only at nhfishandgame.com. The application period will close on July 21 at midnight. There will be no application fee to enter the lottery. On August 4, applicants will be randomly drawn and notified through email whether or not they were selected. Hunters who are selected may then visit the NHFG licensing site on August 4 beginning at 9:00 a.m. to purchase their Unit L Permit. Lottery winners will have until midnight on Thursday, September 1 to purchase their permit.

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Hunters can visit www. huntnh.com/ hunting/deerul-permits. html for more details on how to apply for these permits. Up to 2,000 hunters will be allowed to purchase Special Antlerless Deer Permits for Unit L this year. These permits all come with 1 deer tag at a cost of $26. Hunters who enter the online lottery will be notified of their selection status by email on Tuesday, August 4. Those who do not receive an email confirmation should call (603) 271-2743 for more information. For Unit M Permits, up to 4,000 hunters will be allowed to purchase Special Antlerless Deer Permits. All Unit M Permits cost $36 and come with 2 deer tags. Sales for Unit M permits will begin on Thursday, July 21 at 9:00 a.m. Unit M permits may be purchased either online or at Fish and Game headquarters in Concord and will be available until they are sold out. Interested hunters can purchase Unit M Permits starting July 21: Online at www.nhfishandgame.com; Over the counter at Fish and Game headquarters in Concord; By printing and mailing in an application from the Fish and Game website at www.huntnh.com/hunting/deer-umpermits.html; or By calling (603) 271-3422 to request a permit application by mail.

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Site of NH’s Railroad History Named to National Register of Historic Places The New Hampshire Division of Historical Resources has announced that the Union Railroad Station and Freight Shed in Wakefield have been honored by the United States Secretary of the Interior with placement in the National Register of Historic Places for their contributions to transportation and commerce history as well as for their architectural distinction. Located in Wakefield’s Union Village, Union Railroad Station was built in 1911 and is an excellent example of a typical early-20th century Boston & Maine railroad station. A single-story wood-frame building that incorporates characteristics of several late Victorian architectural styles, the station’s low-pitched roof and track side eaves project well beyond the building, providing outside shelter from the elements. A threesided bay window, located on the building’s track side and projecting from the ticket office, allowed station workers to have an unobstructed view of the arriving and departing trains. The station’s interior was converted to a single-family residence and television repair shop after the Boston & Maine Railroad decommissioned the building in 1956. The Wakefield Heritage Commission purchased the property in 2006 as part of its effort to create Wakefield Heritage Park. Using original plans located at the Boston & Maine Railroad archives to guide preservation efforts, the Heritage Commission returned the building’s layout closely to its original

construction: a large waiting room and restored ticket office, a small restroom where baggage was originally stored and a museum display area at the location of the former men’s and women’s restrooms. The station’s original vertical beadboard walls and ceilings in the waiting room, still covered in varnish or shellac, were discovered underneath gypsum board that had been installed when the building was a residence. A decorative band around the outside interior walls creates a wainscot. Original interior finishes, including the interior doors and beaded boards, are typical of both public and domestic interiors of the turn of the twentieth century. The ticket office’s square ticket window is above an elevated counter, with a long built-in telegraph counter within the bay window. Built circa 1875, the Freight Shed is located across from the site of the original passenger station, which was built in 1854. A single-story building with minimal architectural details, the shed has two large, elevated cargo bays that allow for the easy transfer of goods from wagons to the building’s interior; corresponding openings on the track side allowed goods to be easily loaded onto trains. The Wakefield Heritage Commission acquired and moved additional railroad-era features to the site to enhance the Wakefield Heritage Park Museum experience. They include the Russell Snow Plow (1902), Boston

& Maine Railroad Caboose (1921), a water tower originally constructed in Alton Bay (1888) and a cobbler’s shop (1850). In the first decades of the 20th century, when rail travel in the region peaked, there were five passenger stations in Wakefield. Only one besides Union Station remains: the 1909 East Wakefield/Burleyville No. 215 Station, which is now a private residence. Administered by the National Park Service, which is part of the U.S. Department of the Interior, the National Register of Historic Places is the nation’s official list of historic resources worthy of preservation and is part of a national program to coordinate and support public and private efforts to identify, evaluate and protect our

historic and archaeological resources. Listing to the National Register does not impose any new or additional restrictions or limitations on the use of private or non-federal properties. Listings identify historically significant properties and can serve as educational tools and increase heritage tourism opportunities. The rehabilitation of National Register-listed commercial or industrial buildings may qualify for certain federal tax provisions. In New Hampshire, listing to the National Register makes applicable property owners eligible for grants such as the Land and Community Heritage Investment Program or LCHIP (lchip.org) and the Conservation License Plate Program (nh.gov/ nhdhr/grants/moose).

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Page 20 | ALONG ROUTE 16 | July 2022

The Woodman Museum: Treasures Contained Within Treasures By Mark Okrant New Hampshire offers a treasure-trove of museums dedicated to the history of the state, as well as its science and the arts. Among the more than twenty museums that comprise the New Hampshire Heritage Trail, one of the more interesting locales is the Woodman Institute Museum in Dover. Opened in 1916 at 182 Central Avenue in the Garrison City, the museum’s campus consists of three brick historic Federal style houses, each built in the first quarter of the nineteenth century: Hale House (1812), Woodman House (1818), and Keefe House (1825). Also, there is the William Damm Garrison that is nearly three and one-half centuries old. Once one has finished ogling these four structures from their exteriors, it is time to view a collection that is as varied as it is fascinating. According to Jonathan Nichols, executive director of the museum, “The visitors’ favorite (part of the collection) is the ten-foot-tall polar bear on display in the Woodman House’s taxidermy gallery. After a brief stop in the Foster Gallery, the polar bear is the first thing that visitors see as they walk out of that room into the rest of the museum.” Another highlight is the William Damm Garrison itself. Built in 1675, it is one of the last surviving examples of a fortified house. In order to preserve the wood of the structure, it is kept hidden within a shelter. Nichols tells us that guests are awestruck when they walk through the shelter’s doors to see that it is hiding such a rare structure. The past two years have not been easy for the museum. Like similar enterprises, the Woodman Institute needed to make some tough decisions about its operations, including elimination of two part-time positions, as well as executive pay cuts, in an effort to ease the financial burden that resulted from being shut down for several months. When

the museum reopened, admission was by reservation only. This allowed the staff to keep groups d i s tanced f r o m one another. As the pandemic eased temporarily during the summer of 2020, the museum’s concert series was held on their grounds, by utilizing capacity limits and social distancing. Otherwise, their traditional indoor speaker series and art shows were cancelled during that calendar year. It is always interesting to see what impact COVID-19 had upon visitor numbers. Pre-pandemic, the museum was averaging 4000 to 5000 guests per season. However, during 2020, visits dropped down to about 1000. Fortunately, during 2021, visitation reached approximately 3000, with a return to 4000 to 5000 guests expected during the forthcoming season. This includes school tours that dramatically impact attendance figures. One characteristic that the pandemic did not impact is the existing size and variety of the Woodman Institute Museums’ collection. Self-described as a museum presented in a twentieth century style, there is literally something to grab the interest of everyone. The Hale House offers a collection of local history—including art and antiques—and natural history. Popular items include a sword that a Japanese delegate to

the 1905 Portsmouth Peace C o n ference gave to a waiter at the Hotel Wentworth. Another item of interest is a saddle that President Abraham Lincoln used while reviewing the troops shortly before his assassination. Also, within this building is an extensive collection of stuffed mammals, birds, and fish. Moving to the Woodman House, visitors will be able to view historical collections of art and period furniture— much of this from the Dover area. Items on display include tools, powder horns, pewter, china, glassware, antique toys, musical instruments, scrimshaw, and a collection of ship models that features a working replica of the original Mount Washington steamer. The Keefe House contains the Thom Hindle Gallery. Here, changing exhibitions are open to the public free of charge. Select works are available for purchase, with the proceeds benefitting the museum. The William Damm Garrison is one of the oldest houses in Dover. Inside the Garrison building, there is a brass Napoleon cannon that was used during the Civil War. It is one of ten still in existence anywhere in the world. Also in the collection are numerous colonial artifacts, including fine art and furniture, plus a gallery displaying minerals, shells, and fossils.

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Once again, the Woodman Institute will be offering a summer concert series, with four bands performing on their grounds during the months of June and July. The first of these, New Leaves, an Americana duo from Nashville, is on the schedule for June 11, from 4-7pm. The Woodman Institute will offer three art shows in the Hindle Gallery this season: the New Hampshire Weaver’s Guild, a multi-artist showcase of woven textiles, will start in June; John Shevenell, a watercolorist, will be showing in August; and Becca Lane, an acrylic painter, will be showing in September. In an effort to reach a younger audience, the Woodman Institute Museum has expanded its social media presence. Beginning this April, a Tik Tok site was added, with the aim of creating entertaining, yet educational content. Viewers can find the Woodman Institute Museum on both Tik Tok and on Facebook at “Woodman Museum,” and on Instagram at “VisitWoodmanMuseum.” Trivia Tuesday is offered every week on the Instagram site. Nichols reports, “We have reacquainted ourselves with local public and private schools for tours and special programming, and have developed a home school program, so that homeschooled children can access the museum in a class-like format.” The Woodman Institute Museum’s 2022 season is from April 6 through November 27. Facilities are open Wednesdays through Sundays, from 10am to 4pm. Admission charges: for adults $15; for students, teachers, seniors, and members of the military $10; and for children 4-17 years $7. Group rates are available. For more information on the museum’s interesting collection and series of events, email director@woodmanmuseum.org, or telephone 603-742-680.

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Valley Food Fight Crowns a Champion The Championship edition of Valley Food Fight is in the books, raising more than $4000 for the Valley Promotions Member Organizations who participated. Held on June 28 at Sweet Maple Cafe, 6 local chefs were supplied with 3 mystery ingredients and instructed to create a Summer Picnic, with a twist. The mystery ingredients, supplied by The Valley Originals and J-Town Deli, were Dave’s Gourmet Kettle Corn, Cannellini Beans and SPAM. Judge Seammus McGrath noted, “What an amazing way to raise money for charities. The food was amazing and I loved how they chose to use the secret ingredients. Who knew Spam could be so sweet!” At the end of the event, 17-year-old Ella Fecteau was named the winner. Fecteau represented the Miss Mount Washington Valley Teen Scholarship program, collecting a $1000 prize for that organization. She won the very first Valley Food Fight while holding the Miss MWV Teen 2021 title, serving a meal a pork cracklin’ and panko crusted chicken, sliced over sesame orange dressed udon noodles, with a side of Asian coleslaw with purple cabbage, toasted almonds and sesame seeds. Her dessert was a strawberry jellybean flavored biscuit with a fresh cherry and fresh strawberry Ginger compote topped with fresh vanilla

whipped cream. In the Championship round, Ella created a charcuterie board. For an appetizer she made a taquito with roasted corn, habanero, bean salsa with fresh cilantro and crema fresco. The entree was a flatbread out of the kettle corn popcorn, topped with mozzarella, tomato, pickled onion, honey, balsamic reduction, mixed greens and fried spam, with a side of kidney bean hummus. Dessert was a maple “bacon” (spam) cupcake; all the butter in the cupcake was substituted for spam run off and maple syrup was substituted for sugar, with a maple butter cream and candied spam to top it all off. Judge Matteo Lentini noted “It was all amazing. Spam and kettle corn as mystery ingredients? I’ll be honest - I was scared until I tried Ella’s creation. It was perfect! The combination of creativity and skill from her Spam on a homemade flatbread made of kettle corn and other ingredients and candied maple Spam cupcake.” Nancy Clark placed second for the Bartlett Firefighter’s Association. She enthused, “This event is So, much fun! I love to cook so this gives me such a fun way to challenge myself and to support such wonderful causes.” Clark’s picnic creation included Spam and fresh veggie salad sandwich entrée with a white bean hummus topped with locally grown arugula

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piled high on a fresh baked roll by Old Village Bakery. The side component was Mediterranean Cannellini bean salad tossed with lemon vinaigrette and topped with crispy Spam crumbles. Her surprise dessert featured baked Spam cubes basted with maple syrup, brown sugar and cinnamon, dipped in dark chocolate and rolled in ground kettle corn. She added an additional dessert of Rainbow Popcorn Balls (kettle corn, marshmallow and skittles). Sara Moore, who brought the idea to Valley Promotions, also served as a judge. “All of the chefs took it to the next level with the championship round. Presentation, quality, creativity and use of Mystery Ingredients were all exceptional”, Moore said. When asked about her experience, Champion Fecteau said, “Never in a million years did I think I would win not only the first Valley Food Fight, but also the Championship! I’m so glad I got to take home the win for the Miss MWV Teen Scholarship fund after everything they’ve done for me.” “Everyone’s food was so amazing and I do not envy the judges who had to make that decision at all. I’m so thankful for the judges taking time out of their day to come try our food, the Sweet Maple Cafe for letting us use their kitchen and patio and everyone else who took time out of their busy schedules to help organize this awesome event.” A recent graduate of Kennett High School, Ella is headed to Florida Gulf Coast University to major in Theater Design. Following her win, she joked, “Maybe it’s time for me to trade my sewing machine for a frying pan!”. “It truly was a battle of champions”, said Judge Dave Hausman. “My personal scorecard had 4 people all tied at the top with the same score. I was impressed with all the entrants.” Other Chefs and Organizations rep-

resented were Samara Dupuis for the Journey Church, Deborah Jasien for M&D Playhouse, Ryan Mayo for Valley Vision Channel 3 and Jason Stevens for White Mountains PRIDE. All of the participants were awarded prizes donated by local businesses. Clay Groves, reigning Mount Washington Valley Mr., also served as a judge, sharing morsels with his daughters and Mount Washington Ms., Barbara Theriault. He stated, “It was a fabulous event with wonderful food. I could not believe Spam, White Beans and Kettle Corn would go so well together. I am proud of all the chef’s and impressed with how much money They’ve raised in this community.” Valley Promotions Board President and Valley Food Fight committee member, Emily Calderwood was pleased with the event. “Our championship chefs raised the bar even higher for their non-profits. The use of the mystery ingredients and the presentation of the meals was so creative… We’re looking forward to ‘Season 2’”. According to Valley Promotions Executive Director, Lisa DuFault, the organizers continue to discuss what the next version of Valley Food Fight will be but are sure it will be another fun happening. “The event is becoming well-known and anticipated”, she said. “Crest Auto World, Settler’s Green and Conway Embroidery jumped in as sponsors and that takes it to another level! With more sponsors, we can award more prize money”. The first season of 4 rounds raised more than $27,000 for participating organizations. Watch for the program to air on Valley Vision Channel 3 and on Facebook soon. If you are interested in participating in a future version, as a chef or a judge, contact Valley Promotions at valleypromotions@gmail.com.

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