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It’s Time for Apple Picking!

By Lori Tremblay

Visiting apple orchards 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 pick

Thereapples.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 ton, ME 04073 ph: 207-608-5443, ro macorchards.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

• Apples continued on page 4

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 dough-

nuts.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

• Apples continued on page 5

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 back drop 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 dif ferent offerings each season.

Currently, you can pick several va rieties 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, mead owledgefarm.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, ma ple 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 ap ple picking fun!

Chuck’s Favorite Apple Crisp (from Apple Hill Farm)

Peel, core and slice 8 medium apples (mix McIntosh and Cortland)

2/3 cup granulated sugar

1 cup flour

1 cup dark brown sugar

1 to 2 tsp. cinnamon

¾ to 1 stick butter softened Preheat oven to 350 degrees. Cut ap ples (make sure to eat a couple of slices while you’re preparing) and place in 9 x 9 casserole dish, (or 9 inch deep dish pie plate). Sprinkle granulated sugar over apples and lightly stir in. Mix flour, dark brown sugar, cinnamon and butter together and spread over apples. Bake, uncovered, at 350 degrees for approximately 45 minutes to one hour or until bubbly. Serve warm, topped with vanilla ice cream(even better warmed up the second day).

Let Me Be Myself: The Life Story of Anne Frank

Monday—Saturday: 10AM–4PM Sunday: Noon–4PM 31:

The Wright Museum is a non-profit educational institution dedicated to recognizing and honoring the contributions and enduring legacy of WWII-era Americans. Wolfeboro, NH | www.WrightMuseum.org603-569-1212

Open daily May 1 through October 31

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

What’s

Please call ahead for all event listings. Information, and dates subject to change.

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

Sept. 14, Cones for a Cause, noon-9 pm, Trail’s End Ice Cream, portion of purchase price of a cone goes to Tin Mountain Conservation Center, N. Conway, info:447-6991, www.tinmountain.org.

Sept. 15, Castle After Hours, 5:30-8:30 pm, Castle in the Clouds, Moultonborough, www.castleintheclouds.org., info: 476-5900.

Sept. 15, Model Yachting, Back Bay Skippers, 1-4 pm, race controlled model

Sept. 15, Naturalist Led Hike, 10 am-noon, free, Jackson Field Station, Tin Mountain Conservation Center, registration required: 447-6991, www.tinmountain.org.

Sept. 15, Vance Gilford, concert, 7 pm, Club Sandwich, 12 Main St., Center Sandwich, tickets/info: www.johndavidson.com.

Sept. 15-18 & Sept. 22-25, Granite State Fair, grandstand events, midway, vendors, exhibits and more, Lafayette St., Rochester, www.granitestatefair. com, 332-6585.

Sept. 16, Comedian Maria Bamford, 8 pm, Colonial Theatre, Bethlehem, www.bethlehemcolonial.org,869-3422.

Sept. 16, Movie Night, dusk – approx. 7:45 pm, free, ballfield at Ossipee Central School, bring lawn chairs and blankets for seating, Ossipee Parks & Recreation, info: 539-1307.

Sept. 16, Parents Night Out, 4-7:30 pm, drop off your kids in grades 1-6 for activities and pizza so you can have a night off, pre-registration required: Ossipee Parks & Recreation, info: 539-1307.

Sept. 16-17, Beyond the Valley Adventure Fest: Stories From Caves, Climbs and Crevasses, Tin Mt. Conservation Center, Albany, info: 447-6991, www.tinmountain.org.

Sept. 16 & 17, Cowboy Junkies, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Sept. 16-17, The Adventures of Robin Hood, movie at Village Players, 7:30 pm, 51 Glendon St., Wolfeboro, 569-9656, www.village-players.com.

Sept. 16-Oct. 2, The Great American Trailer Park, musical, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

Sept. 17, Book Sale, 9 am-noon, Madison Public Library, 1895 Village Rd., Madison, 367-8545.

Sept. 17, Great NH Pie Festival, noon-4 pm, NH Farm Museum, 1305 White Mt. Highway, Milton, 652-7840, www.nhfarmmuseum.org.

Sept. 17, Jenner Fox concert, Medallion Opera House, 7 pm,20 Park St., Gorham, 466-3322.

Sept. 17, Riverside Serenade, 4-5 pm, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org.

Sept. 17, Tamworth Farmer’s Market, 9 am-noon, 30 Tamworth Road, Tamworth, info: www.tamworthfarmersmarket.org.

Sept. 18, Carla Ryder & the Blue Ribbons, concert, Feel the Barn Concert Series, 118 Page Hill Rd., Chocorua, 323-6169, www.thefarmstand.net.

Sept. 18, Touch a Truck, 11 am-1 pm, The Nick, of Rt. 28, Wolfeboro, free, open to adults and kids of all ages, over 30 vehicles on display, Children’s Center for info: 569-1027.

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. 21, Quilts & History, 6:30-7:45 pm, Pam Weeks presentation on history of quilts, Conway Public Library, 15 Greenwood Avenue, Conway, 447-5552, bring your own mat and $5 donation, www.conwaypubliclibrary.org.

Sept. 21, Stewardship Morning at Chocorua Lake Basin View Lot, 9-11 am, info: www.chocorualake.org.

Sept. 21, Wednesday Wonders, 10:30-11:30 pm, join Tessa for songs, stories and activities, Conway Public Library,15 Greenwood Avenue, Conway, 4475552, for ages 3-5 with caregiver, www.conwaypubliclibrary.org.

Sept. 22, Naturalist Led Hike, 10 am-noon, free, Jackson Field Station, Tin Mountain Conservation Center, registration required: 447-6991, www.tin mountain.org.

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, Sofia Talvik concert, 7 pm, Medallion Opera House,20 Park St., Gorham, 466-3322.

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

Sept. 23, BeauSoleil avec Michael Doucet at Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.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, Pigeon Book Release Party, 10:30-11:30 am, Conway Public Li brary, 15 Greenwood Ave., Conway, 447-5552.

Sept. 24, Riverside Serenade, 4-5 pm, Cook Memorial Library, 93 Main St., Tamworth,www.tamworthlibrary.org.

Sept. 24, Steve “n” Seagulls, at Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

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

Sept. 24, Trails for Tails, 10 am, walk, run, hike or bike to support Conway Area Humane Society, Great Glen Trails, 1 Mount Washington Rd, Gorham, register: www.greatglentrails.com, 466-3988.

Sept. 25, Cormac McCarthy, concert, Feel the Barn Concert Series, 118 Page Hill Rd., Chocorua, 323-6169, www.thefarmstand.net.

Sept. 25, Second Annual Damsel Scramble Golf Tournament, 10 am, Lin derhof Country Club, Glen, women’s only 9 hole event, info/register: valley promotions@gmail.com.

Sept. 26, Guided Hike: Oak Ridge, 10 am-noon, free, pre-registration re quired, Castle in the Clouds, Moultonborough, www.castleintheclouds.org, 476-5900.

Sept. 27, Land, People & Property, 10 am, tour grounds & learn history of Castle in the Clouds, Rt. 171, Moultonborough, register: volunteers@castlein theclouds.org, 476-5419, www.castleintheclouds.org.

Sept. 28, Wednesday Wonders, 10:30-11:30 pm, join Tessa for songs, stories and activities, Conway Public Library,15 Greenwood Avenue, Conway, 4475552, for ages 3-5 with caregiver, www.conwaypubliclibrary.org.

Sept. 29, Castle After Hours, 5:30-8:30 pm, Castle in the Clouds, Moulton borough, www.castleintheclouds.org., info: 476-5900.

Sept. 29, Fairy Fest, 3:30-4:30 pm, Conway Public Library,15 Greenwood Avenue, Conway, 447-5552, www.conwaypubliclibrary.org.

Sept. 29, Heather Pierson Trio concert, noon, Medallion Opera House, 20 Park St., Gorham, 466-3322.

Sept. 29,Intro to Photography Workshop with Matt Cohen. Pre-register at ArtWorks Gallery,132 Rt. 16, Chocorua, 323-8041, www.ChocoruaArtworks. com.

Sept. 29, Jackie and Gary: Singing the Good Old Songs Again, concert, 7 pm, Club Sandwich, 12 Main St., Center Sandwich, tickets/info: www.johnda vidson.com.

Sept. 29, Naturalist Led Hike, 10 am-noon, free, Jackson Field Station, Tin Mountain Conservation Center, registration required: 447-6991, www.tinmountain.org.

Sept. 29-Oct. 16, Marie Antoinette, M&D Playhouse, 2760 White Mt. High way, N. Conway, 733-5275,www.mdplayhouse.com.

Sept. 30, Pups & Pints, 4-6 pm, free dog treats & more, Settler’s Green, 1699 White Mt. Highway, N. Conway, www.settlersgreen.com, 888-667-9636.

Sept. 30, Sonny Landareth & Cindy Cashdollar concert, 8 pm,Stone Moun tain Arts Center, Brownfield, ME, www.stonemountainartscenter.com, 207935-7292.

What’s UP

Oct. 1, Castle Car Show, 9 am-2pm, Castle in the Clouds, Moultonborough, www.castleintheclouds.org., info: 476-5900.

Oct. 1, Fused Glass Ornaments Workshop with Ann Lambert in her studio. Pre-register at ArtWorks Gallery, www.ChocoruaArtworks.com, 132 Rt. 16, Chocorua, 323-8041.

Oct. 1, Nature Journaling for Everyone, 10 am-noon, outdoor workshop, Charlotte C. Browne Woods, Washington Hill Rd., Chocorua, free, pre-register required: www.chocorualake.org, 323-6252.

Oct. 1, Tamworth Farmer’s Market, 9 am-noon, 30 Tamworth Road, Tamworth, info: www.tamworthfarmersmarket.org.

Oct. 1-2, 23rd Annual Autumn Craft Festival on the Lake, 10 am, Mill Falls Marketplace, Rt. 3, Meredith, Castleberry Fairs, www.castleberryfairs.com.

Oct. 1-2, Mount Washington Valley, October Craft Fair, Schouler Park, Norcross Circle, N. Conway, www.joycescraftshows.com.

October 1-31, Return of the Pumpkin People, pumpkin displays/events around Jackson, 383-9356, www.jacksonnh.com.

Oct. 2, Wild Mushrooms of Fall, with Stephanie Doyle of NH Mushroom Co., 10:30 am-noon, at 236 Huntress Bridge Rd., program byGreen Mt. Conservation Center, pre- register, www.gmcg.org, 539-1859.

Oct. 5, Shawn Colvin, at Stone Mountain Arts Center, Brownfield, ME, 207935-7292, www.stonemountainartscenter.com.

Oct. 5, Wednesday Wonders, 10:30-11:30 pm, join Tessa for songs, stories and activities, Conway Public Library,15 Greenwood Avenue, Conway, 4475552, for ages 3-5 with caregiver, www.conwaypubliclibrary.org.

Oct. 6, Poetry Group, 4-5:30 pm, Conway Public Library, 15 Greenwood Avenue, Conway, 447-5552, www.conwaypubliclibrary.org.

Oct. 7, Griffin William Sherry and Palomino Motel, at Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Oct. 7, NH World War II German Prisoner of War Camp, 1-3 pm, Conway Public Library, 15 Greenwood Avenue, Conway, 447-5552, www.conwaypubliclibrary.org.

Oct. 7, The Uptown Boys, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

Oct. 8, Harvest Day, 10 am-4 pm, NH Farm Museum, 1305 White Mt. Highway, Milton, 652-7840, www.nhfarmmuseum.org.

Oct. 8, Joe Henry, concert, 8 pm, Colonial Theatre, Bethlehem, www.bethlehemcolonial.org, 869-3422.

Oct. 8, Juston McKinney Live, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

Oct. 8, Tamworth Farmer’s Market, 9 am-noon, 30 Tamworth Road, Tamworth, info: www.tamworthfarmersmarket.org.

Oct. 8, Vintage Fair, 11 am-4 pm, Clark House Museum Grounds, 233 S. Main St., Wolfeboro, info: pmhodder@gmail.com. Rain date Oct. 9.

Oct. 8-9, 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.

Oct. 8-10, Parade of Homes, by Lakes Region Builders and Remodelers Assoc., 10 am-4 pm, tour area homes for ideas, meet builders and decorators, info/ tickets: www.lakesregionbuilders.com, 387-1817.

Oct. 8-10, Sandwich Fair, 7 Wentworth Hill Rd., Sandwich, agricultural fair, midway, 284-7062.

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.org. or call 356-9980.

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

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

Conway Historical Society, historical info., 447-5551, www.conwayhistoricalsociety.org.

Conway Public Library, 15 Greenwood Avenue, Conway, many learning experiences, 447-5552, www.conwaypubliclibrary.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.

Curbside Pickup of Farm Fresh Foods, Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 323-7591, www.remickmuseum.org.

Freedom Gallery, artwork/exhibits by area artists, 8 Elm St., Freedom, 610762-2493.

Freedom Village Store, variety of goods from artisan items to baked goods and much more, 11 Elm St., Freedom, call for info/hours: 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, Sandwich, 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.

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

Molly the Trolley, 569-1080, take tours of Wolfeboro area aboard the fun trolley, info/schedules: www.wolfeborotrolley.com.

NE Ski Museum, 2628 White Mt. Highway, N. Conway, www. newenglandskimuseum.org.

NH Boat Museum, boating exhibits, programs, boat building workshops, 399 Center St., Wolfeboro, 569-4554, www.nhbm.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.

Remick Country Doctor Museum & Farm, Tamworth, 323-7591, info/ events: www.remickmuseum.org

Sap House Meadery Monthly Concert Series, doors open at 5 pm, concerts 7-8 pm, range of performers on Thursday once a month, tickets include fixed dinner menu, info: 539-1672, www.saphousemeadery.com.

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; 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.

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

Wolfeboro Lion’s Club Offers Free Diabetes Talk and Blood Sugar Screenings

The Lion’s Club of Wolfeboro is proud to support diabetes education and awareness by hosting a diabe tes talk as well as free blood sugar screenings. The first event, to be held on Thursday September 29 at noon in the Great Hall (second story of Wolfe boro Town Hall) will be a lecture en titled “Six Risk Factors for Diabetes

and What You Can Do to Reduce Your Risk”. Patty Walker, Registered and Licensed Dietitian and Certified Dia betes Educator will be discussing how pre-diabetes and diabetes develop and are diagnosed along with the key life style choices that can be modified to either prevent the prevalence of diabe tes 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 diabe tes, 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-di abetes 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 pre vented with early diagnosis, education and adopting healthier habits.”

In addition to this lecture, the Wolfe boro Lion’s Club will also be offering free blood sugar screenings on Wednes day October 5, 2022, January 4, 2023 and April 5, 2023 from 7:30-9:00 am, again in the Great Hall of the Wolfe

boro Town Hall. These screenings are informational only. Patty Walker, RD, LD, CDE will be on hand to offer the screenings along with assorted diabe tes related literature. Walker states, “I love the morning screenings as it will give the participant the option of hav ing 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 value.”

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

By Kelly Ross

Hello Valley Friends. It’s a great time of year, isn’t it? Labor Day week end is behind us, Mud Bowl weekend is behind us, and now we should have a week plus to catch our breath. The locals can now come out of hiding from the summer insanity and go visit our favorite restaurants and bars to eat our favorite foods and say hi to our fa vorite bartenders and waitresses before the foliage barrage is upon us. Grant ed Covid changed things for a couple of years, but all in all, we can set our clock to the dynamic of traffic patterns in our beautiful town on North Conway and all the surrounding towns as well. We live here for a reason. The only sil ver lining to me moving out of town was that it now gives me a reason to visit my favorite town and some of my favorite friends ever.

OK, so let’s talk food. One of the more popular condiments during the summer season is BBQ sauce and with a very good reason. With so much grilling going on this time of year I would be willing to bet that 80% of the refrigerators have at least one bottle on hand. One of the pluses of being a chef is having the know-how and means to always have a bunch of the homemade

version around. Like anything home made, it’s usually a few big steps above the store-bought versions out there.

Don’t get me wrong as I have nev er met a BBQ sauce that I hated. Yes, some are way better than others, but just about any kind works, especially when grilling with it. It’s obviously a staple when grilling chicken, and pork as well, but it can be used on so many things. If I am out somewhere and or der a burger, I often ask the waitress for

a side of BBQ sauce from the kitchen as I love it on a burger. My point here is you don’t have to grill with it to enjoy it as today’s theme is using it in many un traditional ways. You may have heard of some of these as I’m obviously not the only one that knows how to cook or eat out there, but I hope to open some eyes to these recipes that use BBQ sauce that might inspire you to try this favorite condiment in all kinds of new ways. A couple of these recipes will

find their way to the grill, but most are done inside. Most are quick, easy, and delicious and fun as well

Pinwheels can be popular party ap petizers and mini sandwiches and as fun to eat as they are yummy. This one is a hot appetizer with chicken and ba con and yes, BBQ sauce, and are made with a storebought tube of crescent rolls. Oh my, I do love those puffy bread treats in a huge way as I know I could eat a whole tube as cooked cres cent rolls lathered in butter in about 2 minutes. Once I shared this recipe with a few friends after a party I threw, a couple of them told me they fix these for dinner for the kids, so these can be used in a couple of ways. These can be made in a half hour and gets you 8 pieces.

Cheesy BBQ Chicken Bacon Pinwheels

1 can crescent rolls. 8 oz

1 ½ cupsshredded cheeseof choice, as in cheddar, mozzarella, swiss, etc.

1 ½ cupsrotisserie chickenshredded ½ cup BBQ sauce or 8slicesbacon,cookedmoreand chopped 3green onionssliced

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Preheat oven to 375 degrees. Combine rotisserie chicken and barbecue sauce. Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together well to form one sheet. Sprinkle cheese on top of crescent rolls and then the bacon. Evenly distribute the BBQ chicken over it all.

Drizzle with additional barbecue sauce if desired. Top with sliced green onions. Roll up like a cinnamon roll and cut into 8 evenly sliced rolls. Place in a lightly greased pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown. These will be a hit.

Next is another appetizer although can be used for a lunch as well as this one is a slider recipe. Sliders are a blast. They’re just fun, and good. These are BBQ meatball sliders. So, I’m not going to actually share a meatball recipe in that everyone and their brother seems to have their own family recipe of sorts. The one thing to consider when making them is, make in such a way to the same size as the bottom of the slider roll you chose to use. I’m a big fan of either Kings Hawaiian dinner rolls or a quality potato dinner roll. If small enough, you can fit 2-3 on a roll. I sometimes make giant meatballs which are the same diameter of the roll, then slice them in half so the flat part goes down on the bottom half of the roll as that helps the balls from rolling out. You can cook them in the oven and reheat on the grill if preferred. If you want to make these as

a lunch sandwich, use a larger roll, as in an onion roll and make large meatballs, cut in half as I mentioned. With all this in mind, you can figure out how many meatballs to make and rolls to buy depending on how many you want to make. What I offer here is a “for instance” on amounts, but to me this is more of an idea suggestion for 12 sliders.

BBQ Mini Meatball Sliders

12-24 mini meatballs, depending on the size of your slider rolls 12 party size potato rolls, or Kings Hawaiian dinner rolls ¾ cup or more of your favorite BBQ sauceSliced cheeses of choice

Warm up the BBQ sauce, warm up the meatballs in the microwave, or grill them, or use right out of the oven if cooking them that day and add to the sauce. I like to butter both halves of the split rolls, lay cheese over both halves as they come of the grill/pan, top with the balls, whether whole or split. If you have the time, I suggest putting them in a walled pan and pop in the oven for a minute or so or do so on the grill to help melt the cheese. Great party food.

I know it’s not traditional in the world of pizza, but I love a good BBQ chicken pie. Add sliced apples to the equation and quality has improved in a large way. These can be made on a homemade dough, store bought, or as I often like to do is on quality flatbreads. These can be made in the oven or on the grill depending on the time of year or weather. If using a traditional dough and you want to grill it, it takes a little practice, and I would suggest making

personal size pies to start with as they are easily to handle/maneuver as you should oil one side and put on the grill oiled side down to lightly brown and crisp it up some. Oil the top side with a brush. Once the bottom is ready, take off the grill but do so gingerly and flip onto an oiled sheet pan of sorts so it is grilled side up. Top accordingly and don’t over cheese it and the crust should not be overly thick, or it will burn before cooking thru. Place back on with a medium heat and close the lid to help cook as well as melt the cheese. As you make larger crusts as you get more confidents, you will need 2 large spatulas to maneuver, or but a stainless paddled pizza peel. As for in the oven, here you go for 4 personal flatbread pies and prep/cook time is only 20 minutes.

BBQ Chicken & Apple Pizza

Bottom of Form

4 small flatbreads, I prefer an artisan style2cups shredded, cooked chicken

2 red apples, thinly sliced

½ cup cooked, chopped bacon

1 cup shredded cheddar cheese or your choice

2 full sliced rings red onion, slices pushed out from one another

¾-1 cup BBQ sauce

¼ cup chopped fresh cilantro

Top each flatbread with 2 tbsp of the sauce and then evenly distribute the shredded chicken, apple slices, bacon, cheese, onion slices/pieces, and the cilantro. Drizzle with additional

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Continued on page 14

BBQ sauce and bake on cookie sheet at 400 degrees for 12 minutes. If you are a big sauce fan, no reason why you can’t combine the chicken with sauce asLet’swell.

share a couple of side dish recipes now. As I said earlier, I know many of you have eaten some of these items that I am sharing today, but more than anything, I want you to be able to prepare them. Onion rings are a mega-favorite side dish and appetizer from one coast to the other, but this one has a twist which is not the norm. I’m guessing you have figured out by now that considering today’s theme that they must be BBQ onion rings, and you would be correct. These are oven baked but do come out with a very sim ilar crunch to them as being fried, espe cially since they are BBQed. This will feed 4-6 as a side and will take 35-40 minutes.

Baked BBQ Onion Rings

1 cup of your favorite BBQ sauce

2 large eggs, beaten 4 tbsp flour

3 cups panko

2 large Vidalia onions, cut into ½ inch

Preheatslicesoven to 450 degrees. Place 2 baking pans/cookie sheets in the oven to preheat as well. In a medium bowl, combine the beaten eggs, BBQ sauce and flour until well blended. Place the panko in a large separate bowl. Us ing your fingers, or tongs, although your fingers go much easier, drop a few rings at a time into the BBQ mix, pull out one at a time, shake off excess sauce and dredge well in the panko and place on a room temp pan. Continue until done. Pull out the hot pans one at a time, spray lightly with pan spray, and carefully lay rings on the sheet. Lightly spray the top of the rings with spray. Cook for 6 minutes or until tops are golden brown, take out the pans, gently turn the rings over with tongs and spray the tops again and cook for

another 5-7 minutes watching to make sure the tops don’t overcook. Take pans out and serve immediately. I have a tough time believing anyone will dis likeAnotherthese.

classic side dish is baked beans so here is a BBQ baked bean recipe cooked slow and low. Not ev eryone seems to love beans as much as what seems like everyone loves onion rings, but those that love them will stop at nothing to get them. This will feed 8 and takes 4 ½ -5 hours.

BBQ Slow Cooked Baked Beans

1 lb navy beans

¼ cup olive oil

8 strips bacon, finely chopped raw 1 medium onion, finely chopped 2 garlic cloves, minced

1/3 cup apple cider vinegar

½ cup of your favorite BBQ sauce

½ cup packed light brown sugar

2 tbsp Dijon mustard

1 tsp kosher or sea salt

½ tsp hot sauce

2 ½ cups water

Salt and pepper

Rinse and drain navy beans. Cover with water in a large pot and bring to a rapid boil. Cover, turn off heat, and let stand for 1 ½ hours. Heat a large Dutch oven over medium-high heat and add vegetable oil. Add bacon, on ion, and garlic. Cook, stirring occa sionally, until onions are soft, and fat is rendered from bacon and the bacon has mostly cooked, 8-10 minutes. Reduce heat to medium if onion and garlic start to brown. Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in BBQ sauce, light-brown sugar, Di jon mustard, coarse salt, and hot sauce. Drain beans and add to onion mixture. Stir in water and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 2 ½ hours. Season with salt and pepper if desired.

While on the theme of slow cook ing, let’s do a great rib recipe within. Slow cookers are a great way to cook

any pork product as the slow simmer makes it as tender as possible and the pork works great as a sponge in absorb ing the flavor of the sauce ingredients you add. I think pork is my favorite meat to cook in a slow cooker because of this reason. This uses a very simple homemade BBQ sauce which you will likely use with other recipes as well. I generally use more BBQ sauce at serv ing time as well, so you may want to make more of the sauce on the side, or buy some store bought if preferred if you want extra. These ribs are cut into individual ribs and as a result can be used as a great potluck appetizer or main course. Total time is 6+ hours and will feed 6-8 as a main course and more as an app.

Sweet and Sour BBQ Slow Cooker Pork Ribs ½ cup ketchup ½ cup packed light brown sugar ½ cup apple cider vinegar

1 tbsp ground mustard

½ tsp cayenne pepper

Kosher salt and fresh grind black pepper4lbs country style pork ribs, separat ed into single ribs

Extra BBQ sauce for serving, option al but recommended

In a large bowl, whisk together ketchup, sugar, vinegar, mustard pow der, cayenne, 1 tsp each of salt and pepper. Add ribs and toss with sauce to coat them. Arrange ribs, bone side up, in a single row in the cooker and pour excess sauce from the bowl over them. Cover and cook on high for 6 hours, or on low for 10 hours depending on your timing of the day. Serve ribs driz zled with pan juices and BBQ sauce if wanted.Since talking ribs, let’s share a recipe

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that is somewhat more traditional and again with its own sauce. In the restaurant world, I would cook 50 lbs of ribs at a time in the oven, pull and let cool completely, and then individually wrap them so when a customer orders them, we would pop them on the grill and lather them up with sauce. At home, you can do the same thing just as easily, or you can take them from the oven and put right on the grill as the choice is yours. I prefer the refrigerated version to let the ribs solidify as when right out of the oven they can sometimes be a little fragile and fall apart somewhat, but either way, they will be delicious. These are cooked with a dry rub in the oven to give it the bulk of its flavor.

The sauce is a smoky chipotle sauce that is memorable and will leave you with sticky and scrumptious fall off the bone yumminess. Prep is about 15-20 minutes, cooks in the oven for 2-2 ½ hours and 15-20 minutes to finish on the grill. This is for 2 full racks of ribs, which will feed 2-4 depending on the eaters, so feel free to bulk up the recipe as it really won’t affect the timetable.

Smoky BBQ Back Ribs

2 racks of ribs, 2 ½ lbs

½ cup packed dark brown sugar

Coarse salt and fresh grind black pepper¼cup Cajun seasoning

3 tbsp smoked or sweet paprika

1 ½ tsp cayenne pepper

1 ½ tsp ground mustard

¼ cup chili sauce

¼ cup chopped chipotle chiles in

adobo2tbsp honey

To prep the ribs, depending on how and where you buy the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones, being careful not to cut the meat and pull membrane away. If buying something in the meat section of your supermarket, it likely won’t be an issue. If you buy from a butcher shop, it might be. Combine brown sugar, 1/3 cup salt, 1 tsp pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use by storing in an airtight container. Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub. Fold foil and parchment around ribs, crimping the edges together to form a packet. If the foil has any rips/tears, I suggest wrapping in a second sheet of foil. For the sauce, stir together chili sauce, chipotle chiles, and honey.

Remove ribs from the oven, unwrap, and brush with chipotle sauce. On your well-oiled grill, place ribs directly over medium-high heat. Grill until sauce is bubbling and ribs are lightly charred, 2-3 minutes per side, brushing with more sauce if desired. If you want to cook in the oven a day in advance, once out of the oven, unwrap them completely and let cool at room temp. Once at room temp, warp in plastic wrap until ready to grill. This time around, I would suggest more like 10 minutes per side. The extra spice rub mix works great on just about any steak, pork, or chicken dish, or use all

in one shot by doing 4 racks of ribs instead of 2, just double up on the sauce ingredients.Onelast recipe today is a twist on an all-time favorite, and one you may have seen in the restaurant world and that is a BBQ mac and cheese dish with pulled pork. Mac and cheese has always been an American staple, and nowadays the variations are almost endless as far as what you can sometimes find within it. You are on your own making your own pulled pork as there isn’t much anything simpler to prepare in your slow cooker, or you can always buy some if preferred. If pork isn’t your thing, maybe use some shredded rotisserie chicken. Regardless, this is a great dinner or side dish at a backyard cookout. M&C is always a win/win for all concerned. This takes 20-30 minutes to prep/cook and can serve as many as 6-8 as a meal.

BBQ Mac and Cheese

¼ cup kosher salt, plus 1 ½ tsp 1 qt milk

6 tbsp butter, cut into pieces 6 tbsp flour

1 lb pasta, such as cavatappi, penne or8rotiniozshredded cheddar, ideally sharp 8 oz shredded Gouda, ideally smoked 1 tsp hot sauce

½ tsp fresh grind black pepper

1 lb pulled pork w/o sauce

1 ½ cups crumbled cornbread 2 tsp olive oil

½ cup chopped scallions ½ cup or more of your favorite BBQ saucePreheat broiler with oven rack 8-9 inches from heat. Bring ¼ cup salt

and 4 qts water to a boil in a large covered Dutch oven or pot over high heat. Meanwhile, microwave milk in a microwave-safe 1-qt. glass measuring cup covered with plastic wrap at high for 3 minutes. While milk is heating, melt butter in a 12-inch castiron skillet over medium heat. Reduce heat to medium-low, add flour, and cook, whisking constantly, 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often. Add pasta to boiling water and cook 7-8 minutes or cooked to preferred doneness. Meanwhile, continue to cook sauce, whisking often, 6 minutes. Remove from heat and whisk in cheeses, hot sauce, 1 ½ tsp salt, and ½ tsp. pepper and cover. Stir together cornbread and olive oil. Drain pasta, and fold into cheese sauce. Stir in pulled pork and sprinkle with cornbread mixture over the top, sprinkle green onions over cornbread mixture. Broil 1-2 minutes or until breadcrumbs are golden brown. Drizzle the top with the sauce and serve immediately. If preferred, you can add some BBQ sauce at time of adding pasta to the cheese sauce. If so, you will want more than the ½ cup of sauce in the recipe. Absolutely Outstanding!!

As always, I hope this article finds you well, and please stay safe out there as we approach the foliage season. I’ll see you all next month and until then, keep your taste buds happy my friends!!

If you have any questions or feedback, don’t hesitate to reach out at fenwaysox10@gmail.com

Paul V. Fleming Sons

The Fall Foliage Season: Vital to New Hampshire

By Mark Okrant

While most people know that summer is New Hampshire’s leading travel sea son, comparatively few are aware that fall—not winter—is the state’s second most important generator of visitor per son-nights and their dollars. Most fall visitors are lured to New Hampshire by a combination of amazing scenery and tax-free shopping opportunities. While this has been true for decades, outdoor recreation and visits to state parks and the national forest are significant sec ondary purposes for visiting. The sixweek period between late September and the last week of October, when fall foliage creates a glorious appearance, has been very compelling for genera tions.During the annual foliage season, New Hampshire will attract hundreds of thousands of leaf enthusiasts, each taking advantage of the variety of set tings that the state delivers for viewing colorful leaves. Within its compara tively small—9,350 square miles— area, New Hampshire’s foliage can be viewed with backdrops ranging from magnificent mountains, glacial u-shape valleys, beautiful lakes, and its small, rugged seacoast. Meteorologist Mel Allen, editor of Yankee Magazine, once declared that there is no better place in the world to view fall foliage than in NewWhatEngland.conditions produce the foliage that lures people to New Hampshire from throughout the US and interna tionally? Photosynthesis makes it pos sible for leaves to produce their typical

green color that lasts from early spring, throughout summer, into early fall. The key component in this process is chloro phyll. Chlorophyll is needed for plants to be able to turn sunlight into glucose that, in turn, feeds the trees. Many mil lions of these chlorophyll cells saturate the leaves, ultimately making them ap pear green to the human eye.

Warm days accompanied by cool nights deliver the best combination for the production of fall colors. As night times are accompanied by increasingly colder temperatures, the soil water that had supported chlorophyll cells begins to block this process, thereby gradu ally bringing production of this green plant pigment to a halt. The result is the appearance of the true color of each leaf—one that always was present, but had been camouflaged by the presence ofWhatchlorophyll.kindof 2022 foliage season has been forecasted for New Hampshire?

According to Jim Salge of Yankee Magazine, “we feel that the foliage will be on time across far northern New En gland, but it will trend later than normal the farther south you go. The wave of peak color will start in late September as usual; after that, its southerly pro gression may slow or stall, leading to foliage color lingering into November in extreme southern New England.”

Even with a good setup in New En gland this year, the best fall color will happen only if the autumn weather co operates. Bright hues are brought out by warm, sunny days and cool, crisp nights — a combination that not only accelerates the demise of green chlo

rophyll, but also kick-starts the forma tion of red color pigments (which are produced only in autumn, as a sort of sunscreen for leaves).

As always, foliage conditions will be hard to call, as there was very little pre cipitation throughout spring and sum mer until recently. This could be a good news-bad news situation. When an ex tended period of drought is followed by over watering, it can put stress on deciduous trees. As a further concern, if there were to be a number of storms during September, they would have the potential to create early leaf falls.

Where the drought has had less im pact—especially in the White Moun tains—meteorologists say the colors should be spectacular. Outside that area, drought becomes the dominant factor. With warm, sunny days, it can bring about a brief, bright punch of color, but if it stays too warm and dry for long, we’ll see browning and early leaf drop. Some tropical rainfall could be very welcome this fall, as long as it doesn’t come with hurricane winds.

After having examined several pro jections, it appears that peak foliage will make its appearance in the Great North Woods during the last week of September or first week of October. By the end of the first week of Octo ber, foliage should be at its peak at key viewing spots in the White Mountains, such as the Kancamagus Highway. Two weeks later, in mid-October, a large swath of color from the south west corner of the state, through cen tral New Hampshire—including the Lakes Region—should be visible. By

the third week of October, the best col ors will be visible in extreme southern New Hampshire, including the seacoast area. If visitors arrive at the very end of the tenth month, there will be few rem nants, as leaf falls will be well under way throughout northern New England.

There are many ways to view foliage within the state. Outdoor recreation enthusiasts combine leaf peeping with canoeing, kayaking, mountain biking, trail running, and taking a cruise on one of the state’s lakes. Numerous golfers report that their favorite season to play golf in New Hampshire is the fall.

If you are trying to determine the perfect time to view foliage, the New Hampshire Division of Travel and Tourism Development provides a foli age tracker to help guide times for leaf peeping. There is a text version on the site; however, the Division has pro vided an easy-to-use interactive map for travelers. Using a map of the sev en tourism regions in the state and its accompanying color-coded calendar, visitors are able to determine whether colorful foliage will be: absent, begin ning, moderate, peak, or past peak at any given time. To find the Fall Foliage Tracker, go to www.visitnh.gov. Next, click on the “Discover” bar under A Leaf Peeper’s Dream. Updates of foli age conditions may be found by click ing on each of the map’s seven regions.

Just be careful out there while you’re viewing foliage. Fall is always a busy season on the roads and trails through out the state; and not everyone is mind ing what they are doing.

Ted

Yesteryear

News and a Little Gossip from the White Mountains

By Kathi Caldwell-Hopper

If you want to know how people lived long ago – and that is what history is about – find a local newspaper from years past.

In the Conway area of the White Mountains, daily life meant hard work, socializing in a more genteel manner than we practice today and always a little town gossip. These events were reported by the town’s weekly newspaper and the public was always eager for stories big and small.

As autumn closed in and summer became a memory, life went on in the North Conway/Conway area and was reported on in the September 1912 issues of the (North Conway) Reporter

Advertisements for everything from baking powder to the new-fangled automobiles to cold-weather overcoats for men were in the paper, along with social notices and news and other items of interest.The September 12, 1912 issue offered several front-page items, but none were of the thrilling hard news variety. This, of course, speaks to the fact that the White Mountain towns were not a place of high crime or shocking happenings.

On the front page of the Reporter of September 12, one could read about a “Baseball Double Header” which would be played at the Conway Athletic Park on September 21. The competition would see Conway vs. Limerick teams, with the Conway Brass Band playing music. It was advertised the sporting event and music would be among the

last of the season and surely not something to miss.

Added to this, fireworks and a band concert would take place on September 21 at Peg Mill Bridge at 7 pm.

Young people were the focus of a September 12 story on upcoming events for Conway-area boys. Bartlett took up their “season’s work” with 40 boys at a meeting led by school principal Mr. Collins. County Secretary Roberts taught the boys some new group games.

The Union Boys, according to the same article, had a meeting and planned their programs for the year. They would undertake scouting and run some special meetings in the church on Sunday evenings.Ifyouwere

thinking of repairing or building a home or other structure in the autumn months, an advertisement in the paper offered prices on windows, lumber, moldings, bricks, and cement. The advertisement was for the John F. Chick

(company) in Silver Lake.

Housewives and restaurant bakers would have appreciated an ad for a “Carload of Town Talk Four, and a carload of Pillsbury’s Best” Bread Flour at E.E. Hodgdon in North Conway. The store also sold grain, mill feed, poultry, salt, piping, cement and Glenwood Stoves and Ranges.

Flour for baking seemed to be much needed because another company, A. D. Davis, in North Conway had an advertisement for William Tell Flour in the September 12 issue of the Reporter The Davis company also advertised a large supply of enameled earthenware goods and some “very pretty cut glass designs” for sale.

A home business was offered for the

upcoming autumn season in the North Conway Locals news section, with Mrs. R.M. Leeman opening a millinery shop on Oak Street at the home of Mrs. Fannie

ABarter.good job for the winter was advertised for a “Help’s Hall” at the Hotel Randall with work commencing at

once.As summer ended, the column told the reader the Wednesday evening semi-weekly dances given by the Imperial Orchestra at the Masonic Hall would close for the season with a grand hop. The orchestra would increase to 12 players and the event would run from 9 pm to 1:30 am.

Those with ailments and health issues were often reported of in the weekly paper, such as Mrs. Lyman Meader being “better to be around the house. Her mother and sister, Cora, are stopping with her at present.” In another issue we were told in the local Conway Center news column that “Mrs. Angie Philbrook has been quite sick for a few days.”Ifyou needed winter clothing, you could shop at the Syndicate Clothing Company in Conway (which was just a • Yesteryear continued on page 18

minute’s walk from the B&M RR Station). An advertisement offered new fall merchandise such as muffs, collarettes, coats and children’s coats and suits. The Gents’ Furnishing Department offered suits and overcoats “now ready for inspection” with prices ranging from $12.75 to $28.00.

A big fall happening was the New Hampshire Rochester Fair, a 1912 event, including an Automobile Day,

Racing, and a Mammoth Stage Show, as well as aeroplane flights daily. Added to this, “thrilling parachute drops” were promised to amaze fair attendees.

In the September 19, 1912, issue of the Reporter, an advertisement for the 62nd Annual Exhibition of the West Oxford Agricultural Society ran from Oct. 1 to 3. There would be Gorman’s Diving horses, band concerts daily and a Mammoth Agricultural Exhibit. The event was held in the Fryeburg, Maine

area.A Grange Fair was held in Center Sandwich in September and attracted a

large crowd. There was a dinner and exhibitions in the upper hall of the Grange building. On display were fruit, vegetables, and flowers.

Further entertainment for those in the Conway region was an October 1 Fall Excursion to Boston for $3.75 round trip. Leaving from North Conway, the trip was aboard the Boston and Maine Railroad with the destination a “Big Electric Show”. There would be wonderful illuminations and gorgeous decorations. This would have been quite the trip for those living in the quiet Conway area.By 1918, the front page story of an issue of the White Mountain Reporter told its readers that war was declared, and fighting had already commenced. The NH National Guard dispatched

men to the front and the conflict was with the Spanish.

Surely news of war was stressful, but an advertisement in one of the 1918 issues offered a cure with Shaw’s Headache Powder. It was guaranteed to relieve the most obstinate of headaches and neuralgia in three to five minutes and could be found at an apothecary in Rochester or Conway.

From headache powder to a train trip to see a thrilling electric show in Boston to country fairs and residents recovering from illness, life was interesting long ago in the Conway area. As autumn rolled around, readers got a taste of happenings from entertainment, local and national news, and a bit of gossip in the pages of White Mountain newspapers.

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