Laker_July_27_2020

July 27, 2020 | THE LAKER | Page 1

Your Guide to What’s Happening in NH’s Lakes Region

FREE

July 27 • Vol 37 • No. 17

Jump Right Into A Lakes Region Summer!

Inside This Issue... Find More Loving the Flowers | Page 3

NH Outside | Page 13

What’s Up | Pages 10-12

‘Cue the Grill | Page 22

Page 2 | THE LAKER | July 27, 2020

July 27, 2020 | THE LAKER | Page 3

Loving the Flowers at Winnipesaukee Woods Farm

By Kathi Caldwell-Hopper Liz Lichtenberg has rarely met a flower she didn’t like. From standard to rare blooms, it is all of interest to Liz and you can see it in the way she marvels at and studies a flower. It is there in her conversation as well, as she speaks of a new flower and its color and properties.

If this sounds like a love affair with growing things, it is probably because Liz truly adores being a farmer. Along with her husband, Aaron Lichtenberg, Liz spends her days, like all true farmers, working very hard growing flowers and vegetables. The Lichtenberg’s business, Winnipesaukee Woods Farm, operates in a number of ways: via an extensive website where customers can order a variety of items, at local pop-up shops, wholesale and through sales at area stores (a list of locations can be found at www.winniwoodsfarm.com.)

“Farming is a year-round profession,” Liz says. “Every day is different, but we want to have an honest living and we believe in feeding people.”

That philosophy of giving to others has been part of Liz and Aaron’s lives for years. The couple once owned a restaurant and even before that, Aaron spent years in the restaurant world.

Once he discovered an interest in growing things, Aaron became a fulltime farmer.

Liz is also a successful farmer, as well as working as an educator in Gilmanton during the school year. All of this keeps her very busy, and perhaps led to another business whose name

Aaron and Liz Lichtenberg tending their gardens. was coined by Aaron. Liz laughs as she explains, “Aaron says I’m always doing something and dreaming up new projects; thus my nickname ‘Busy Lizzie’ or as the business is called, ‘Busy Lizzie’s Blooms.’”

With a home in Alton Bay (Aaron’s family history in the area dates back many years) and additional space in Gilford for crops, Winnipesaukee Woods Farm began about nine years ago. Liz says she previously assumed she had no talent as a gardener, but after buying their Alton Bay home

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11 years ago, Aaron started reading gardening books and her interest was sparked as well.

The couple began with a garden at their home, which soon grew. And grew until it overtook all the available space. As their vegetable gardens expanded, Liz started growing flowers as well. She discovered she had a talent for growing flowers and began to experiment by creating unusual varieties as well as more well-known blooms.

With gardens full of flowers and

vegetables, Liz says they decided it would be helpful to make some money off their efforts, as well as offering something healthy to others. Thus began a vegetable CSA which had over 100 members.

Restaurants and stores also bought vegetables and Liz’s flowers. “I offered just small bouquets at first,” she explains. But the demand for flowers has grown steadily and today, Liz grows 50 to 75 varieties and subvarieties of flowers for eager customers and local designers who love the floral choices for weddings and events. “I grow flowers with the seasons. I like to experiment and every year I offer new flowers, along with the standard florals,” Liz says. With huge coolers at their home, Liz is able to bring a variety of flowers from the fields right into her home work space to create all sorts of bouquets and arrangements for customers (ordering ahead online is suggested).

In July and August, Liz sees such flowers as Lisianthus (a flower similar to a rose) in bloom, along with dahlias, sunflowers and many others. Her eyes light up when she talks about seeds she got for a purple flower called a Black Pearl, one of the unusual flowers she is growing.

And then there is a current passion for a delicate but gorgeous flower, called the Clarkia. It is a light pink color and the little flowers grow on

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EDITOR Kathi Caldwell-Hopper

This newspaper assumes no financial responsibility for typographical errors but will reprint that part of an advertisement in which the typographical error affects the value of same. Advertisers will please notify the management immediately of any errors which may occur.

PROD. MANAGER/ GRAPHIC DESIGN Gina Lessard

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Page 4 | THE LAKER | July 27, 2020 • Flowers continued from page 3 long stems and seem to last forever.

They are a perfect choice for a bridal bouquet or a floral arrangement and it is clear Liz is thrilled with this addition to her flower gardens.

Because of her willingness to experiment with new and unusual flowers, Liz is known for doing unique things and she also loves to share what she has learned with others in floral workshops.

Each day – seven days a week – Liz and Aaron are at their Gilford fields growing flowers and vegetables, tending the crops and even doing such mundane tasks as pulling weeds. Liz

smiles as she says she loves to pull weeds, finding is satisfying to keep her gardens tidy. She enjoys having her hands in the dirt, especially when the stresses of life are felt. As it is for everyone, the pandemic is a worry, but growing things and working outdoors is a great way to cope.

“We have many orders, and that has only grown during COVID,” Liz explains. With more people at home, doing their own cooking, the desire for fresh vegetables has increased. “People are being creative with their cooking and learning what can be frozen and canned for later use.”

Along with customers who use Winnipesaukee Woods Farm produce,

Aaron and Liz utilize their vegetables on a daily basis. Liz says they rarely eat much that they don’t grow in their gardens and the use of their vegetables changes as the seasons flow one into another. “We like to be creative with our cooking too.”

With an abundance of fresh vegetables, the couple knew they did not want to see things go to waste.

(Anyone who has even a modest vegetable garden knows that when veggies are in season, they can produce so much the gardener cannot keep up with it.) Added to their background in cooking in the restaurant world, a new avenue to use the produce began.

Winnipesaukee Woods Farm works with the folks at Genuine Local (a unique shared-use, commercial kitchen that specializes in small-batch production) to create items using the fresh vegetables direct from the farm’s gardens. The spotless production facility gives businesses such as Winnipesaukee Woods Farm a place to create large batches of products, from sauces to jams and much more, right through to the end bottling and labeling of each jar. The food then goes to local markets and country stores. Or goods can be ordered at the Winnipesaukee Woods website. Just a peek at the online store offers choices such as Spicy Carrot Relish, Yankee Ingenuity Hot Sauce and Roasted Poblano Sauce, to name but a few.

“Local restaurants are using our

products, and that is very satisfying,” Liz adds.

Clearly, the ability to collaborate with other local farms and businesses is important to the couple, and Liz names other local farmers as vital to the food chain as well.

What does the future hold for Winnipesaukee Woods Farm? Without missing a beat, Liz says it is their dream to find a place that will be their “forever farm.” This would allow the couple space to spread out and also to experiment with new crops and flowers, increase production and offer workshops on growing flowers and vegetables and even bring creative floral design to a public whose interest just keeps increasing as word spreads about Winnipesaukee Woods Farm.

Whether pulling weeds, tending crops, planning next year’s gardens or arranging a gorgeous floral bouquet for a wedding, Liza and Aaron are busy, successful farmers.

As she goes about her daily tasks, it can be sure that Liz stops now and then to say hello to a new flower she has just discovered or lovingly admirea flower that is like an old friend, producing blooms each year. As a true lover of the earth and all it offers, Liz indeed has rarely met a flower she did not like.

For information and orders, visit www.winniwoodsfarm.com or email woodlandsfarmer@gmail.com.

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Get Crafty at Joyce’s Craft Fair on August 1 and 2!

Now is your chance to shop for gifts (it’snever too early to think about the upcoming Christmas holidays) and lovely handmade items for your home.

You can also enjoy shopping and chatting with the makers in the outdoors and learning how the products are made at Joyce’s Craft Fair, a favorite event for residents and visitors to the Lakes Region.

Come and enjoy the summer craft fair at the Tanger Outlets, located at 120 Laconia Road in Tilton on August 1 and 2. Saturday hours will be 10 am to 5 pm and Sunday the fair runs from 10 am to 4 pm. Masks and social distancing are required.

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have free masks if you need one.” Also, leashed, friendly pets are welcome.

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Free upcoming programs at Castle in the Clouds

Get Paddling with the Squam Lakes Association

If you have stopped by Castle in the Clouds on a Monday this summer you may have seen Marc Stowbridge and the NH Astronomical Society (NHAS) solar gazing in the field, inviting guests to look through a hydrogen-alpha telescope to view sun spots, solar flares and more.

Now, as stars fill the sky sooner each day, the NHAS and Castle in the Clouds are offering a special opportunity for the public to explore nighttime wonders overhead. Stargazing will take place on August 25 and September 21 at 8 pm, beginning with a night sky talk in the Carriage House’s Winnipesaukee Room. After the talk, participants are invited down to the field to enjoy the stars with their naked eye and to use high-powered telescopes for magical detail. Donations are welcome. As a weather-permitting event, please check the Castle’s website or call for updates.

Also free are volunteer guided hikes throughout the Ossipee Mountain Range. These hikes vary in length and difficulty and may sometimes have a discussion focus. Please check out the

The Squam Lakes Association (SLA) is offering a guided paddle up Squam River on July 31 from approximately 10 am to noon. During the paddle, participants will examine vascular aquatic plants and learn how to distinguish them as well are learning about the plants’ ecological role.

Lakes Region Conservation Corps (LRCC) member Beth Boos will be leading the paddle through vegetated portions of the river, so participants will get the opportunity to see a variety of aquatic plants. Ecological importance will also be covered throughout the paddle.

Aquatic plants play a vital role in maintaining freshwater ecosystems.

From providing habitat and shelter to offering a source of food for fish and invertebrates, acquatics are a key piece of the puzzle. Producers, like plants, are also important because they add oxygen to the water around them, which organisms living in the water rely on to survive. Plants can also be a good indicator of the overall health of the system. Identifying these plants allows us to compare ecosystems and

Castle’s website calendar of events for times and details.

To attend these programs, use the Castle’s 586 Ossipee Park Road entrance and check in at the Carriage House.

Castle in the Clouds would like to thank the NH Astronomical Society for their continued partnership in bringing educational and enriching opportunities to the public. All programs are subject to change and/or cancellation; please check the website and social media for the most up-to-date information.

Castle in the Clouds was listed to the National Register of Historic Places in 2018 and is operated by the Castle Preservation Society, a 501(c)(3) nonprofit organization, whose mission is to preserve, interpret, and share the buildings and landscape of Castle in the Clouds as a cultural resource for the benefit of the public.

For more information or to learn more about upcoming programs and events, call 603-476-5900 or visit castleintheclouds.org.

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identify potential invasive plants that may be emerging in our waters.

Registration is required; visit squamlakes.org or call 603-968-7336 for more information or to sign up for this program.

Be sure to check out all the Live Adventure Ecology Programs that the SLA is offering this summer. These programs are free to the public, and they are a great way to immerse yourself in the Lakes Region and explore Squam and its natural history. LRCC AmeriCorps members are responsible for creating and delivering these programs based on their experience doing conservation work for the SLA. The Squam Lakes Association is a non-profit organization focused on conserving the Squam Lakes region for both public benefit and benefit of the natural resources in the environment.

The SLA collaborates with local and state partners to promote the protection, careful use, and shared enjoyment of the lakes, mountains, forests, open spaces, and wildlife of the Squam Lakes Region.

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July 27, 2020 | THE LAKER | Page 7

Profiler Plaza: Remembering New Hampshire’s Old Man of the Mountain

By Mark Okrant How do you say goodbye to a member of your family? This is a question that public officials, travel marketers, and the people of New Hampshire wrestled with following a fateful event in the middle of the night back in May 2003. On that night, the Old Man of the Mountain—New Hampshire’s state symbol and one of its leading attractions—tumbled from Cannon Mountain’s cliff.

It’s likely the Old Man did not escape the attention of Indigenous people roaming through the area a millennium ago. However, the first recorded sighting by non-Native men is credited to Francis Whitcomb and Luke Brooks, two surveyors traveling through Franconia Notch in 1805.

Standing 40 feet tall and weighing an estimated five tons, the five Conway granite ledges that comprised the great profile stood in place from the time the last continental glacier retreated, an estimated 15,000 years ago. So dramatic was the Old Man’s presence that it attracted the attention of writers like Daniel Webster and Nathaniel Hawthorne, as well as literally millions of New Hampshire residents and outof-state visitors. Many expressed a sense of loss that was tantamount to losing their best friend or a favorite uncle; some even sent condolence cards and flowers to the parks division.

(This year, September 15 marks the 94th anniversary of Franconia Notch being commemorated as a state park and veterans’ memorial, a big milestone.)

The Old Man became New Hampshire’s state symbol, adorning everything from license plates, state highway signs and police cruisers, and countless souvenirs. In 2000, when the New Hampshire quarter was released by the U.S. Mint, it contained the state motto, “Live Free or Die,” and the Old Man’s visage. Each year, more than two million leisure travelers passed through Franconia State Park on I-93. However, after the Old Man fell, the number of visitors to the Old Man-Profile Lake area was drastically reduced.

Of concern, lodgings and restaurants within communities situated north of the Notch suffered from a significant decline in patronage.

An obvious question immediately arose: what do we do about such a grave personal and economic loss?

Opinions ranged from fastening a scale replica to the Cannon cliffs to simply accepting that it was gone. In the face of uncertainty about what course of action to take, a task force called the Old Man of the Mountain Legacy Fund was formed, headed by Dick Hamilton.

As president of the White Mountains Attractions Association, Hamilton

was the state’s most highly regarded tourism marketer. In fact, Hamilton was so attached to the Old Man that he would say, “Goodnight, Boss,” as he passed the Great Stone Face while heading north every evening. Because of Hamilton’s strong attachment to both the Old Man and the North Country, he was the first person called by Cannon Mountain personnel after the collapse was discovered. The second person to receive word was David Neilsen.

David and his father, Neils, were the two people who, at considerable physical risk, provided upkeep on the Old Man for decades.

The process of memorializing the Old Man did not go smoothly. A bill in the New Hampshire House asking for a $3 million bond was rejected with the stern words that the State of New Hampshire will not participate in any construction, maintenance, or memorial to the fallen profile.

In the face of limited funding, the Legacy Fund committee made remarkable progress toward creating a suitable memorial to the state symbol, raising one-half million dollars to create a memorial just below the site where the Old Man had stood. Following contributions from hundreds of people, on June 12, 2011, Profiler Plaza was dedicated to the men and women who worked to maintain and preserve the famous natural phenomenon. The plaza was gifted to the State of New Hampshire three years later.

A visit to Profiler Plaza necessitates taking Exit 34B from I-93. After entering a parking lot near the Cannon Mountain ski area, visitors take a fiveto 10-minute walk, circumnavigating the Old Man Museum and Gift Shop building, then continuing on the path toward Profile Lake. There are several highlights at the plaza which is marked by a traditional wooden state park sign. Adjacent to the sign is one of the lengthy, weathered steel rods

that supported the five granite ledges forming the profile. A bronze plaque fastened to a Conway granite boulder tells the story of the Old Man and the people who worked to preserve the Great Stone Face. Adjacent to the corner of Profile Lake are a series of stones marked with different heights.

Here, young and old visitors stand behind one of seven black steel pillars that can be aligned with the place on Cannon cliff where the Old Man once stood. These ingenious devices allow one to visualize the profile as it existed before its demise.

Forming the floor of the plaza are a series of 1,400 Conway granite pavers.

All but 200 of these were sold to donors—the names of many adorning

the stones. There are 12 granite benches around the perimeter of the plaza. These provide visitors a place to rest or contemplate the area’s beautiful scenery.

The final stages of the plaza are nearly finished. Recently, a fishing platform and a 600-foot long pathway at the north end of Profile Lake were completed. Two final elements—both paths—are nearing completion, with signage soon to follow. A small bridge over wetlands will connect the first path along the west side of Profile Lake with the Pemigewasset Trail, before leading to Lafayette Campground. A second path on the east shore at the north end of Profile Lake connects with the fishing pier. According to Hamilton, visitors who walk up the small hill to the fishing platform will be treated to a terrific view that encompasses Profile Lake, the talus at the base of Cannon Mountain, and Mount Lafayette.

With its work completed, the Legacy Fund committee will be disbanded, marking an important milestone in the long history of the Old Man. As mentioned at the beginning of this story, September 15 will mark the 94th anniversary of Franconia Notch being commemorated as a state park and veterans’ memorial. Meanwhile, during a typical summer season, the presence of Profiler Plaza should ensure an increase of thousands of visitors to the state park and the beautiful little communities situated to the north.

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Page 8 | THE LAKER | July 27, 2020

History of NH Agriculture as Told By Barns On Tuesday, July 28 at 6 pm, the Gilmanton Historical Society offers its July program featuring a tour of a vintage Gilmanton barn and a presentation by John Porter on how barns tell us about the history of New Hampshire agriculture. (The rain date will be July 29.)

Join the program at 6 pm at the former Twigg barn, located at 245 Meetinghouse Road. The barn and surrounding property are now owned by the town of Gilmanton (subject to a conservation easement held by Five Rivers Conservation Trust) thanks to the efforts of the Gilmanton Land Trust.

There will be an opportunity to tour the barn and see the agricultural items the Historical Society has placed there.

Visit the nearby flax retting pond, a remnant of much earlier agricultural use of the property. Don’t know about retting flax? Come and find out.

Following the tour, and outside on the conservation land, John Porter will talk about The History of NH Agriculture as Told By Barns. John Porter has written an informative book on barns and is an expert on the topic. The entire program will take place on the conservation property. (There will be no meeting at Old Town Hall.) Please bring a folding chair.

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The Historical Society’s summer 2020 series continues on August 25 with History of Gilmanton’s Kitchen Family. Wendy Berlind, a descendant of the Kitchens, will speak about the family and how it helped shape the history of Gilmanton Corners beginning in the late 1800s. Coming from East Orange, NJ, the Kitchens were one of the first families who helped make Gilmanton a destination for summer visitors.

On September 22, learn about the History of Jones’ Mill. Jim Garvin, retired NH Architectural Historian, will present some new research on the history of the Jones family and the

amazing mill complex they developed on their property at the junction of Loon Pond and Meadow Pond Roads. With multiple dams and many buildings, the Jones family produced a wide variety of products, from shingles to wooden clothes driers.

Look for updates for the time and place of each program.

The Society’s museum, located in the basement of Old Town Hall, is open during July and August from 10 am to noon every Saturday.

For further information, contact John Dickey at 603-267-6098 or e-mail jdickey@metrocast.net.

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Page 10 | THE LAKER | July 27, 2020

FREE FAMILY FUN! Exhibits • Videos Hiking Trails

What’s UP

your guide to what’s happening in NH’s Lakes Region...

Please call ahead for all event listings for updates and COVID19 restrictions.

Information and schedules subject to change.

Through July 29, Sandwiched in Seasons, exhibit by Kathryn Field, Patricia Ladd Carega Gallery, Maple St., Center Sandwich, 284-7728, www. patricialaddcaregagallery.com.

Save 10% in the gift shop with this ad. Excludes sale items and consignments.

Open Daily 9am-5pm Hiking Trails: Everyday, Dawn to Dusk

July 27, Music Night, dinner and live music, music 5:30-8:30 pm, dinner 6-8 pm, Castle in the Clouds, patio at Carriage House, Ossipee Mt. Rd., Moultonboro, advance reservations: 476-5900, www.castleintheclouds.org.

July 27, Solar Gazing, noon-4 pm, drop by the field to join the NH Astronomical Society in looking at the sun through a hydrogen alpha telescope, free, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900, www.castleintheclouds.org.

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July 28, Music Night, dinner and live music, music 5:30-8:30 pm; dinner 6-8 pm, Castle in the Clouds, patio at Carriage House, Ossipee Mt. Rd., Moultonboro, advance reservations: 476-5900, www.castleintheclouds.org.

July 29, Big Tree Tour, 6-7:30 pm, Prescott Farm, White Oaks Rd., Laconia, preregister: www.prescottfarm.org.

July 29, Loon Monitoring & Recovery in NH, 7-8 pm, webinar by NH LAKES, free, but sign up a must: 226-0299, www.nhlakes.org.

July 29, Wellness Wednesday: Yoga at the Castle, 6-7 pm, join an experienced yoga instructor in a yoga class for all skill levels on the Castle lawn amidst breathtaking lake and mountain views. $15 per person, per class, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900, www.castleintheclouds.org.

July 29 & 30, Andriana Gap concert, Arts Center at 12 Main St., Center Sandwich, please contact in advance: www.advicetotheplayers.org.

July 30, Brian Hastings and Sky Road, outdoor concert, 6:30 pm, bring your own food/snacks, and chair or blanket for seating, free but donations accepted, 19-Mile Bay Beach, Bay Rd., Tuftonboro, info: 569-4539.

July 30, Cole Robbie Band, rock, reggae, Americana music concert, 6:30-8 pm, free, Pavilion in Kelley Park, downtown Bristol, practice social distancing of at least 6 ft. from other groups, please wear masks, cancelled if raining, info: www. townofbristolnh.org or www.ttccrec.org.

July 30, Music Night, dinner and live music, music 5:30-8:30 pm; dinner 6-8 pm, Castle in the Clouds, patio at Carriage House, Ossipee Mt. Rd., Moultonboro, advance reservations: 476-5900, www.castleintheclouds.org.

July 30, Summer Nature Talk Series, 7-8 pm, Loon Nest Cam: Through the Lens, Loon Center, Moultonboro, program is live on You Tube, info: loon.org or call 4765666.

July 31, Friday Art Night at ArtWorks Gallery & Fine Crafts, noon-7 pm, Artists in Bloom Show, 132 Rt. 16, Chocorua, 323-8041, www.chocoruaartworks.com.

July 31, Martin & Kelly Concert, Arts in the Park, 6 pm, free, Rotary Park, Belknap Mill, 25 Beacon St., East, Laconia, 524-8813.

July 31, How Did Greeks Believe in Their Myths? 7:30 pm, lecture presented by Scott Smith, program of Holderness Historical Society at Holderness Library, info: www. holdernesshistoricalsociety.org.

Aug. 1, Trail Yoga, 8-10 am, Prescott Farm, White Oaks Rd., Laconia, pre-register: www.prescottfarm.org.

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Aug. 1 & 2, Summer Fun Craft Fair, wide variety of vendors selling handmade products under canopies, held rain or shine, Sat. 10 am-5 pm; Sun. 10 am-4 pm, Tanger Outlets, 120 Laconia Rd., Tilton, www.joycescraftshows.com.

Aug. 1-Sept. 5, 11th Annual Run Your Buns Off Road Race, 4.2 mile road race in Newfound Lake area will be virtual this year, free, info: 603-254-8654, https:// runsignup.com.

Aug. 2, NASCAR Cup Series, NH Motor Speedway, Rt. 106, Loudon, 783-4931, www.nhms.com.

Aug. 3, Music Night, dinner and live music, music 5:30-8:30 pm; dinner 6-8 pm, Castle in the Clouds, patio at Carriage House, Ossipee Mt. Rd., Moultonboro, advance reservations: 476-5900, www.castleintheclouds.org.

July 27, 2020 | THE LAKER | Page 11

What’s UP

your guide to what’s happening in NH’s Lakes Region...

OPEN 7 DAYS

ONGOING Art To Cartoon Exhibit, by Katie Dawson, Belknap Mill, 25 Beacon St. East, Laconia, on display in Mill lobby on Saturdays, 10 am- 2 pm, 524-8813.

Arts in the Park Summer Concert Series, free, Belknap Mill, 25 Beacon St. East, Laconia, info/schedule: 524-8813, www.belknapmill.org.

ArtWorks Gallery & Fine Crafts, open Mon., Tues. & Thurs. 10 am-2 pm; Fri. noon-7 pm; Sat. & Sun. 10 am-5 pm, 132 Rt. 16, Chocorua, 323-8041, www.

ChocoruaArtworks.com Bald Eagle Adventure Cruise, Tues. at 3 pm, look for bald eagles, learn about bald eagle recovery, advance call-ahead/ticket reservations required due to COVID-19 restrictions, www.nhnature.org for all details/schedule, Squam Lakes Natural Science Center, Holderness, 968-7194.

Barnstead Farmers Market, Saturdays, 9 am-1 pm, corner of Rt. 28 and Maple St., Center Barnstead, for social distance guidelines visit http://barnsteadfarmers.weebly. com.

Belknap Mill, museum open Saturdays from 10 am-2 pm, 25 Beacon St. East, Laconia, gallery and textile museum, info: 524-8813, www.belknapmill.org.

Bristol Farmers Market & Crafts, 10 am-2 pm, Saturdays, Millstream Park, Lake St., Bristol, follow distancing guidelines.

Bristol Historical Society, open for the summer on Saturdays from 9-11 am and Tuesdays from 6:30-8 pm, 15 High St., Bristol, 744-2751, email: lucillekeegan1@ gmail.com.

Canterbury Community Farmers Market, Wednesdays from 4-6:30 pm, 9 Center Rd., Canterbury, canterburyfarmersmarket.com.

Center Harbor Town Band Concerts, Fridays in Aug. from 7-9 pm, downtown bandstand, free, info: www.centerharbortownband.com.

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Corn Hole Team, every Tues., 6 pm, free, 19-Mile Bay Beach, Tuftonboro, 569-4539 ext. 25.

Dinner Music Nights, July 2-Aug. 27, Mondays, Tuesdays & Thursdays, 5:30-8:30 pm, enjoy dinner and live music on the Carriage House terrace as you watch the sun set over the lakes and mountains. Castle in the Clouds, Rt. 171, Moultonboro, please make reservations ($10 cover charge required), www.castleintheclouds.org.

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Discover Squam Cruise, 1 pm daily, look for bald eagles, learn Squam Lake history, hear the call of loons and more, advance call-ahead/ticket reservations required due to COVID-19 restrictions, www.nhnature.org for all details/schedule, Squam Lakes Natural Science Center, Holderness, 968-7194.

Franklin Farmers Market, Tuesdays from 3-6 pm, Marceau Park, Central St., Franklin, find the market on Facebook.

Gilmanton’s Own Market, farmers market with fresh produce and more, to order goods and for pick-up details, visit https://gilmantonsown.wordpress.com.

Hobo & Winnipesaukee Railroad, 33rd season, trains rides along shores of Winnipesaukee, departing daily from Meredith and Weirs Beach. Also rides on Hobo Railroad, Lincoln, tickets/info: 745-2135.

Kirkwood Gardens, open daily, free of charge, tour beautiful flower gardens, Squam Lakes Natural Science Center, Holderness, 968-7194. Please social distance and wear masks when visiting the gardens.

Lakes Region Art Assoc. Gallery, open Thurs.-Sundays from 11 am-7 pm, exhibits by local artists, Suite 132, Tanger Outlet, 120 Laconia Rd., Tilton, 998-0029.

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

Libby Museum of Natural History, 755 N. Main St., Wolfeboro, 569-1035, www. thelibbymuseum.org., fascinating exhibits of natural history and more.

Loon Center, 183 Lees Mill Rd., Moultonboro, 476-5666. Nature center with walking trails, please follow pandemic guidelines, wear face masks.

Loon Cruises, call for updates due to COVID-19 restrictions, www.nhnature.org, Squam Lakes Natural Science Center, Holderness, 968-7194.

259 Endicott Street North, Laconia, NH 603-366-4466 • www.kellerhaus.com

Page 12 | THE LAKER | July 27, 2020

What’s UP

your guide to what’s happening in NH’s Lakes Region...

COOL drinks in COOL cups

Model Yachting, Tuesdays and Thursdays at 1 pm, May-Oct., join Back Bay Skippers as they sail radio-controlled Soling I Meter model yachts on Tuesdays and US 12 model yachts on Thursdays, Back Bay on Bridge Falls Path, Wolfeboro, new participants and spectators welcome, info: 569-4973 or go to NHBM.org for info.

Experience the great taste of whatever you are drinking in a beautifully hand-crafted cup.

M/S Mount Washington, lunch and dinner cruises, departs from Weirs Beach, call ahead for information/reservations/schedule, 366-5531, www.cruisenh.com.

The Gallery is now open 7-days-a-week.

NH Boat Museum, 399 Center St., Wolfeboro Falls, this year’s exhibit: “Locally Produced” with focus on boats and motors made in NH over the years, visit www. nhbm.org, call ahead: 569-4554.

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279 DW Hwy. • Meredith • 603-279-7920 • Meredith.NHCrafts.org Like us on Facebook so you can see other beautiful things made by NH’s finest artists ~ www.facebook.com/nhcraft

North East Motor Sports Museum, open weekends from 10 am-4 pm, this year’s exhibit: Midget Cars, 922 Rt. 106, Loudon, info: 783-0183. www.nemsmuseum.com.

Patricia Ladd Carega Gallery, 10 am-5 pm Sat. and Sundays, Maple St., Sandwich, 284-7728, www.patricialaddcaregagallery.com.

PolarCenter Caves, 705Harbor Rumney Rd. Rt. 25, Rumney, call for hours of operation: 536-1888.

38 Plymouth Street, 38 Plymouth Street, Center Harbor info@homecomfortnh.com info@homecomfortnh.com Prescott Farm Environmental Education Center, Laconia, trails open for hiking.

38 Plymouth Street, Center Harbor homecomfortnh.com homecomfortnh.com Prescott Farm is located at 928 White Oaks Road in Laconia; www.prescottfarm.org. info@homecomfortnh.com 603-253-6660 603-253-6660 homecomfortnh.com 603-253-6660

Quincy Bog Natural Area, 131 Quincy Bog Rd., Rumney, open to public, take the nature trail around the bog, please respect rules to protect animals and the bog environment, free, info: www.quincybog.org.

Remick Country Doctor Museum, open daily from 10 am-2 pm, visitors must follow COVID-19 guidelines, Cleveland Hill Rd., Tamworth, 323-7591, www. remickmuseum.org.

Sandwich Historical Society, summer exhibit: Our Women of Sandwich, posters/ exhibit outdoors around Sandwich village, info: www.sandwichhistorical.org.

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Sculpture Walk, self-guided tour of sculpture locations around downtown Meredith, sponsored by Greater Meredith Program, free, maps/info: 279-9015.

Solar Gazing, Mondays, July 6-Sept. 7, noon-4 pm, drop by the field to join the NH Astronomical Society in looking at the sun through a hydrogen alpha telescope, free, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900, www.castleintheclouds.org.

Squam Lakes Natural Science Center, live animal exhibit trail is open, advance call-

At Home Comfort we can help make your dream home a required reality. ahead/ticket reservations due to COVID19 restrictions, visit www.nhnature. org for all details, Holderness, 968-7194.

Summer Water Quality Monitoring Volunteering, info: Squam Lakes Assoc., www. squamlakes.org.

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Surroundings Art Gallery, hours for the season: 11 am-4 pm Thurs.-Sat., original artwork on display/for sale, face masks required for gallery entry, 12 Main St., Center Sandwich, 476-5942, email: info@surroundingsart.com.

:,7+ )250 $1' )81&7,21 ,1 0,1'

Tamworth Farmers Market, Saturdays from 9 am-1 pm, KA Brett School parking lot, 881 Tamworth Rd., Tamworth, www.tamworthfarmersmarket.org.

The Shoes that Built the Castle, exhibit examining Castle creator Thomas Plant’s manufacturing career that made a fortune and allowed him to build Castle in the Clouds, Carriage House, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900.

Vietnam: The Real War Photographs from the Associated Press, July 1-Sept.

27, exhibit at the Wright Museum of WWII, Center St., Wolfeboro, 569-1212, www. wrightmuseum.org. :LQGRZV DQG GRRUV LQVSLUHG E\ KRZ ZH OLYH ([SORUH WKH SRVVLELOLWLHV DW %HOOHWHWHV GLVFRYHUPDUYLQ FRP

Wakefield Marketplace, Saturdays, 9 am-3 pm, Rt. 16 & 153, Wakefield, produce, handmade goods and more, social distancing, masks provided for shoppers, market runs til Columbus Day weekend, 918-1021, www.wakefieldmarketplace.org.

Water is Water, StoryWalk, follow a storybook about nature along the trail, Grey Rocks Conservation Area, 178 North Shore Rd., Hebron, free, 744-8689.

JAFFREY, NH 603.532.7716

PEMBROKE, NH 603.224.7483

PETERBOROUGH, NH 603.924.9436

ANDOVER, NH 603.735.5544

MOULTONBOROUGH, NH 603.253.4404

SUNAPEE, NH

ASHLAND, NH

603.763.9070

603.968.7626

Wolfeboro Area Farmers Market, every Thurs., 12:30-4:30 pm, Clark Park, 233 S. Main St., Wolfeboro, please wear face mask and follow distancing guidelines, info: www.wolfeboroareafarmersmarket.com.

Weed Watcher Volunteer Report, be a weed watcher, form/info: Squam Lakes Assoc., www.squamlakes.org.

NASHUA, NH 603.880.7778

WINCHENDON, MA 978.297.1162

July 27, 2020 | THE LAKER | Page 13

NH Outside with Emma What Is Eating My Dogwood Leaves?

By Emma Erler One of the most common pests of dogwood in New Hampshire is the dogwood sawfly. Adult sawflies are non-stinging, wasp-like insects that usually go unnoticed in the garden.

However, sawfly larvae, including conifer sawflies and rose slugs, can cause significant damage to landscape plants. Immature sawfly larvae look very much like caterpillars, but they have a few distinct differences. Sawfly larvae have six to eight pairs of prolegs (the rear legs attached to the abdomen of the insect), while caterpillars only have two to five. Additionally, sawflies lack the hooks (crochets) found at the end of caterpillar prolegs, and most have bodies that are hairless.

Dogwood Sawfly Damage Sawflies generally attack a small range of host plants, and you can narrow down which species you are dealing with based on what type of plant it is eating. Dogwood sawflies feed on the leaves of several shrubby dogwood species including gray dogwood (Cornus racemosa), bloodtwig dogwood (Cornus sanguinea) and red osier dogwood (Cornus sericea).

The larvae have chewing mouthparts that create sizable holes in leaves.

Dogwoods that have large chunks missing from their leaves are probably host to at least a few sawfly larvae.

Dogwood sawflies can create significant defoliation, largely because they feed in groups. It is typical for a

greenish-yellow with black spots. By the time they are fully mature, dogwood sawfly larvae are about an inch long.

Control Since sawflies can cause significant aesthetic damage and have the potential to reduce plant vigor if left unchecked, monitoring for them in the spring is essential. Small numbers of dogwood sawflies can be hand-picked from leaves and either squished or drowned in a bucket of soapy water.

Heavier infestations may warrant the application of a low-impact, registered

dozen or more larvae to collectively munch on the same leaf. Despite this gregarious behavior, they often go undetected because they do most of their feeding on the undersides of dogwood leaves. Thus, it’s important to always check beneath leaves if you suspect that insects might be feeding on a plant. Unchecked, heavy populations of dogwood sawflies can cause significant defoliation.

Identification & Lifecycle Adult dogwood sawflies emerge from late May through July and lay eggs on dogwood leaves. As the eggs hatch, the larvae feed on foliage between July and September. Dogwood sawflies go through several stages of development, or instars, before they molt into adults.

In the second life stage, the larvae appear white and slightly fuzzy due to a waxy material they exude. When they aren’t actively feeding, the larvae will curl up on themselves and look

like bird droppings at a quick glance.

As the larvae continue to develop, they lose their white coating and become

osquitoes. No Ticks.

• Outside continued on page 15

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Come Be Our Guest Try Our: Self Service Salad Bar, Hot Soup Station, Self-Service Bakery.

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July 27, 2020 | THE LAKER | Page 15 â&#x20AC;˘ Outside continued from page 13 insecticide such as insecticidal soap, horticultural oil or spinosad. The key to success with these products is getting good spray coverage on the undersides of dogwood leaves where sawfly larvae prefer to feed. One low-impact insecticide that does not work is Bacillus thuringiensis (Bt), a product that specifically kills moth and butterfly caterpillars. Many residual contact insecticides are also labelled

for sawflies but have a greater impact on beneficial insects.

Insecticides tend to be most effective against young, small larvae that are half their full-grown size or less. Large larvae that are nearing maturity arenâ&#x20AC;&#x2122;t very susceptible to insecticides and should be hand-picked instead.

When working around dogwoods, it is a good idea to wear gloves and long sleeves because the leaves of some species, such as blood-twig dogwood, can give gardeners an itchy rash. Whether hand-picking larvae or

spraying, keep your skin covered to avoid brushing up against foliage.

(Courtesy of UNH Extension, Ask UNH Extension. The UNH Extension staff is knowledgeable about a number of topics, from gardening to food preservation and more. Information is reprinted with permission of

UNH Extension. Got questions? The Ask UNH Extension Infoline offers practical help finding answers for your home, yard, and garden question. Call toll free at 1-877-398-4769, Monday to Friday, 9 am to 2 pm or e-mail answers@unh.edu.)

1 or 2 hour train rides along the western shore of Lake Winnipesaukee!

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Page 18 | THE LAKER | July 27, 2020

Sarah’s Courteous Canine Dog Training

By Sarah Wright There are many benefits to having a dog. Petting a dog can reduce stress by lowering blood pressure; they make us more social when out for a walk, which coincidentally also helps with a person’s health, and dogs can make us happy! A study in Japan found that staring into your dog’s eyes raises levels of oxytocin, the “feel good” hormone.

However, it’s also important to have a harmonious relationship with your dog, and successful communication can be achieved through a dog training course. Sarah Frohock of Sarah’s Courteous Dog Training in Wolfeboro

Happy dogs and their owners after a dog show. can help you and your dog find balance

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Sarah with two of her dogs.

in your relationship.

Sarah has loved dogs all her life, and originally wanted to be a veterinarian when she was a child. Her interest in dog training began years ago when she had a dog named Nacoma who had aggression issues with food. She worked with a trainer to help him with his behavior. Sarah also learned how to become a better owner for Nacoma.

In addition, Sarah worked at an animal shelter for four years, and felt compelled to find a way to help homeless dogs be successful in their new homes. Soon after, she began training with Mike Robertson in Plymouth to become a certified dog trainer, while also reading every book she could on the subject.

“Through that training with Mike and my experience with hundreds of dogs through the shelter, I gained so much experience that was most beneficial,” says Sarah. “There is nothing like handson experience to help you understand and gain knowledge about dog behavior.”

There are many challenges when it comes to dog training, but Sarah is able to guide her clients through the process. There are also important points she wants dog owners to understand, like the fact that dogs don’t think the way humans do. Sarah says, “We often push our feelings and thoughts on our dogs and assume that they will rationalize issues or experiences like we do, and that just isn’t the case.”

She also thinks it’s important that dog • Dog Training continued on page 19

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July 27, 2020 | THE LAKER | Page 19 • Dog Training continued from page 18 owners remember that not all dogs love other dogs. It’s even more important to think about how dogs might interact due to the nice weather bringing everyone outside and more people spending time in the outdoors due to COVID-19. Sarah explains it like this.

“Ask someone if they have liked every person that they’ve ever worked with, and they’ll say, ‘Of course not.’ Well, even though I enjoy people, it doesn’t mean that I will enjoy every person I meet. Conversely, just because a lot of people like me, doesn’t mean every person will like me. The same applies to dogs.”

When training your dog, Sarah believes that balance is one of the most important ways you can help your dog’s behavior and achieve a more successful relationship. She explains, “You have to say ‘yes’ as well as ‘no’ to your dog. If you only give your dog praise, then you will never eliminate negative behaviors. Taking the time to say ‘yes’ with a reward as well as ‘no’ with a consequence is the answer to creating the harmonious relationship most people are looking for.”

Sarah’s favorite part of working with

dogs and their owners is when the “ah-ha” moment happens and the dog and person click together and begin to really communicate. “Both the dog and owner seem so much more relaxed within their relationship,” she adds.

“When an owner sends me messages of their success, I know that I have truly helped that dog have a better quality of life, because its behavior is predictable and they are well trained.”

Sarah’s love for dog training has also evolved further with her passion for dog sports competitions. “I love the teamwork of it, and the relationship people can build working with their best friend.” For whatever your training needs are, she has a class for you. Sarah is currently offering classes in Basic Obedience, Canine Good Citizen, E-Collar, and Therapy Dog, as well as private lessons that can take place at your home for your specific needs.

Basic Obedience works on the commands, Sit, Down, Sit-Up, Stand, Come, Heel, and Attention, with the focus on the dog and human relationship. The Canine Good Citizen (CGC) program teaches good manners to dogs and responsible ownership to their owners. The 10-step Canine Good Citizen test is a non-competitive test

working level for your dog, while also polishing the dog’s foundational skills.

Sign up for a dog training class today and start working toward a more positive relationship with your dog. Training can also teach your dog life skills, increase sociability, avoid problem behaviors by providing mental stimulation, and enhance loyalty and companionship. Sarah’s Courteous Canine Dog Training can help you and your dog achieve this strong connection through a better understanding of each other.

All of the classes run for five weeks and have about seven people enrolled in each class. Sarah’s Courteous Canine Dog Training is located at 3 Grove Street in Wolfeboro.

For further information, call 603986-3919 or visit www.worldofpaws. net. Sarah can also be reached through Facebook at Sarah’s Courteous Canine LLC.

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Page 20 | THE LAKER | July 27, 2020

2020 Lakes Region HHW Collections – New Site in Effingham The Lakes Region Household Hazardous Waste (HHW) Collection has added a seventh site to the 2020 event. On August 1, in addition to a site change in Bristol to the Newfound Regional High School, there will now be a collection site at the Effingham Elementary School (6 Partridge Cove Road) to better serve the disposal needs of the communities in the eastern part of the region.

Safely rid your home of hazardous products such as oil-based paint, lawn chemicals, household cleaners, and automotive products, in order to protect the water resources upon which the region depends. Residents and residential taxpayers in the 19 participating communities may bring up to 10 gallons or 50 pounds of HHW to any one of the collection sites throughout the region. Last year, several residents said the collections

were “easy” and “great for the environment.”

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To read the most recent collection updates, visit www.lakesrpc.org/ serviceshhw.asp. As a reminder, acrylic/latex paint and alkaline batteries are not considered HHW and will not be accepted on the collection days. These products can go in with the household trash (dry out the paint before disposal).

To read a list of accepted items, view a map of the collection sites, or make a donation to the program, visit www. lakesrpc.org/serviceshhw.asp or call 603-279-5334 or 603-279-5341. Find HHW on Facebook and Instagram (@ lakesrpc).

communities for the 2020 collection will be: Alexandria, Andover, Belmont, Bristol, Center Harbor, Effingham, Franklin, Freedom, Gilford, Gilmanton, Hebron, Hill, Holderness, Laconia, Moultonborough, New Hampton, Sanbornton, Sandwich, and

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Page 22 | THE LAKER | July 27, 2020

‘Cue The Grill

Summertime Healthy Grilling

By Chef Kelly Ross Hello friends, and welcome back to our next chapter in delicious food. I need to make a confession: I am a pretty big guy and love good food. I have cooked for a living for almost all of my life. As the old line goes, “Never trust a skinny chef”, and if that’s truly the case, I am as trustworthy as they come.

Almost everyone we knowisweightand diet-conscious, especially with this C-19 world having a tendency of putting extra pounds on most of us.

With that in mind, today’s theme is Healthy Grilling.

When it comes to healthy eating and grilling, the usual and most common thoughts are boneless and skinless chicken breasts, fish and shellfish, salads and other vegetables, and fruit, and when being creative, combining many of these ingredients into culinary masterpieces. Most everyone has experience in cooking all of the foods I just mentioned with the exception of grilling fruit. That is somewhat of

a newer trend in the big scheme of things, and I would love to address some good hints and tips when doing so, and then, we can talk some actual recipes for many great foods.

Fruit is loved by everyone of all generations, and grilling fruits accentuates the flavor in a wonderful

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way. The grill helps produce a somewhat sweet and caramelized flavor. Instead of setting out a fruit platter or bowl this summer, bring your fruits to the grill. As a general rule, the firmer the fruit, the better, as in pineapple, cantaloupe, peaches, watermelon, pears, bananas and apples as great examples. Also, keep the pieces/hunks as large as common sense tells you. If you want to use smaller fruits/berries, I would suggest skewering them to help preventing them from falling into the grill, especially as they soften.

Since berries don’t take long, a great idea is to skewer with marshmallows to help work as a buffer and grilled strawberries, for instance, go great with grilled marshmallows. Another important tip when grilling fruit is to make sure the grill is preheated to a medium to high heat before popping them on, very similar to the mentality

of grilling a steak. You want a good sear to lock in the juices as much as possible. Make sure the grill is clean as a whistle and oil up both the grill and fruit to avoid sticking. Now when it comes to grilling sliced citrus fruits such as oranges, lemons and limes, lightly sugar the slices of fruit before putting on a hot oiled grill. The sugar does help them from sticking, and gives them a beautiful caramelized look. I love using sliced citrus as a garnish for certain main courses, as well as some outstanding cocktails or even tossed right into a pitcher of fresh lemonade. It’s also a great idea not to play with your food too often, and this goes with almost anything you are grilling. A little patience goes a long way. The fruit needs time to sear. Also, the denser the fruit, the longer they will take to cook, again like most anything, but very much like veggies. At times, don’t be afraid to close the lid to help the process. Make sure something big and dense like a whole pineapple is hot in the middle. With most fruits, not much of the juice is released during the cooking process, but more so once the cooking stops, kind of like cooking a steak in that once you cut into it, out comes all the juices. Save all these juices either for when serving the fruit, or again in cocktails. In a nutshell, grilled fruit is a great partner in main courses, like grilled peaches over grilled pork. Also, any grilled fruit while warm and served over ice cream is incredible. Like I said, not many • ‘Cue the Grill Continued on page 23

July 27, 2020 | THE LAKER | Page 23 • ‘Cue the Grill Continued from page 22 people are familiar with this mentality, and I suggest jumping all over this culinary trend.

Now let’s talk veggies, and this recipe is a huge Veggie Pu Pu Platter of sorts that is amazingly popular in my cooking circles. As much as the number of vegetarians continue to slowly climb, generally we are a bunch of die-hard carnivores, but when I put this platter out at any get together, even with a bunch of grilled proteins, this veggie platter gets attacked, and in a good way. This will feed 12 of you and it takes about an hour to prepare. This dish is fresh, spicy, and very satisfying.

Spicy Jerk Vegetables with Yogurt Scallion Sauce 1 tbsp ground allspice 1 tbsp ground onion powder 1 tsp ground nutmeg 1 tsp ground ginger 1 tsp garlic powder ½ tsp ground cayenne pepper 1 ½ tbsp dried thyme Kosher salt and freshly ground pepper 1 ¾ cups olive oil 3 large Portobello mushrooms, stemmed and thick sliced 1 lb oyster mushrooms, thinly sliced ½ lb shitake mushrooms, stemmed 1 fennel bulb, sliced ¼ inch thick through the core 2 red bell peppers, quartered 1 ½ lb thin eggplant, sliced ½ inch thick 1 lb medium asparagus 8 scallions, whole, plus ½ cup minced scallions 1 large sweet onion, sliced into ½ inch slices 2 cups plain fat free yogurt ¼ cup fresh lime juice Grilled quality bread for service Combine all the spices and herbs with 1 tbsp each of the salt and pepper and with 1 ½ cups of the oil until blended. In a large bowl, combine the mushrooms, fennel, red peppers,

eggplant, asparagus and whole scallions and toss with almost all of the seasoned oil. Brush the onion slices with the rest. Spark the grill to a medium heat, maybe a little higher and oil it down. In batches, grill veggies, turning as needed and grill until tender and charred. Put on a platter and keep warm while repeating the process until all veggies are done. In a small bowl, whisk together the yogurt and minced scallions, lime juice and remaining ¼ cup olive oil. Grill the bread, using some of the seasoned oil, lightly on each side to give grill lines and a light golden brown color and serve with the veggies and sauce.

This next recipe offers something very different. Unless you are a vegetarian, you likely love a good burger, but even most vegetarians I know aren’t big fans of veggie burgers.

I used to make a pretty decent veggie burger for the restaurant business that actually was a good seller. It was made of black beans, corn and some other veggies and healthy fillers that were all put in a food processor, pattied up, wrapped, and then frozen and we would toss them on the grill as ordered. From there, I experimented more so and this one is my all-time favorite, especially because it is made of fresh veggies that become the burger. These can be done on the grill or in the oven; the choice is yours. I’m going to describe it on the grill, but there is no reason why you can’t bake these in your oven. This recipe is for 4 of you and it is made fresh. You can’t go wrong with these.

Roasted Veggie Burgers with Carrot Relish 1 medium eggplant, cut into eight ½ inch slices ½ cup extra virgin olive oil 1 medium zucchini, sliced with a mandoline, 1/8 inch thick Kosher salt and fresh grind black pepper 1 large red beet, peeled and sliced on mandoline

1 medium sweet potato, peeled and sliced on a mandolin 1/8 inch thick 4 medium carrots, thinly sliced ½ small onion, finely chopped 2 dried apricots, chopped 2 cloves garlic, chopped ¼ cup dry white wine 3 tbsp apple cider vinegar 1 tbsp Asian fish sauce 1 ½ tsp Worcestershire sauce ½ tsp soy sauce ½ tsp ground ginger ¼ tsp ground fennel 8 slices Muenster cheese 4 quality poppy seed buns, split, buttered and grilled Mixed greens and sliced dill pickles for the burgers Let’s start with the relish. Put the thinly sliced carrots in a saucepan with 3 tbsp of oil and crank the heat. Add the onions, apricots, and garlic, drop to a moderate heat, and stir occasionally.

After 5 minutes or so, the carrots should start to soften. Add the wine and ¾ cup of water to the carrots and simmer for 15 minutes or so over a moderately low heat until the carrots are very tender, about 15 minutes. Remove from the heat and add the vinegar, fish sauce, Worcestershire and soy sauces, and the ground ginger and fennel. Using a rubber spatula, mix well and scrape from the sides in the process. Move it all into a blender and let it cool for 10 minutes or so. Adding 1 tbsp of

water at a time, puree until smooth and until it starts to loosen up some.

Taste it, season with salt and pepper if needed. This is best at room temp, so if refrigerated, pull a couple hours before service.

Next, get your grill nice and hot and oiled. Using a sheet pan, start by laying the slices of eggplant out, oil and season with salt and pepper on both sides of them. Repeat the process with the zucchini slices. On a second sheet pan, do the same with the sweet potatoes and the beets. Roast all the veggies on both sides, flipping as needed, while keeping the hood down as much as possible. You want great char on them without burning them.

Adjust the heat as needed so they don’t burn. Pull the veggies and keep warm as best as possible by wrapping the pans in foil. No doubt the beets and potatoes will take the longest to cook and the zucchini the least. Once all the veggies are cooked, it’s time to build the “burgers” on one of the pans.

Starting with the sliced eggplant, you will be building pyramids starting with the larger slices and ending with the smaller. Start with an eggplant, add a slice of cheese, add another eggplant, evenly distribute the sweet potatoes and beets, add the last slices of cheese, • ‘Cue the Grill Continued on page 24

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Page 24 | THE LAKER | July 27, 2020 • ‘Cue the Grill Continued from page 23 and then arrange the zucchini slices in a circular fashion to cover the tops of the cheese. You can either carefully put the “burgers” directly on the grill on a low to medium heat for 5 minutes or so to melt the cheese, or if you prefer, place the pan directly on the grill.

Either way, close the lid to help melt the cheese and make sure they are hot throughout for service. Grill your rolls at the same time. Once done, spread the carrot relish generously on both sides of the bun, place the “burger” on the bottom half, top with lettuce and pickles and finish with the top half of the roll. Whether a vegetarian or a carnivore, this will be the best veggie burger you have ever had, guaranteed!

Lastly, let’s jump in the lake or ocean and bust out a delicious and healthy recipe chock full of spice and zest with a blackened salmon dish accompanied by an incredible salsa. I know many people, when thinking healthy recipes, think of something boring. Well, there is absolutely nothing boring about this fresh, easy and nutritious dinner recipe. The cool fresh salsa offsets the spice as well as marries up well with it. Here are a few quick tips for the ultimate blackened salmon. When mixing your blackening spices, do so in a small Ziploc bag, as shaking them up in a bag is the most efficient

way to do so. Ideally, when shopping for the salmon, ask your fish guy for similar sized cuts to make the cooking process easier. The middle of a side of salmon is usually beautiful at about 1 ½+ inches in thickness, where the ends of the fillets are quite thin and overcook easily. Consistency is key when cooking multiple pieces so they all come out moist where the thin cuts can and will dry out. As I mentioned with the fruit, don’t play with the food. Once on the grill, don’t touch it until the pieces are ready to turn over.

Leave the skin on the fish fillets when cooking, as it helps hold the shape of the fish and keeps it from curling, and it comes off very easily once cooked.

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sure the fish goes onto a very hot and greased up grill or pan. Do all of these little things and you have the recipe for success in the salmon coming out as perfect as possible. This recipe is for 4.

Blackened Salmon with Strawberry Avocado Salsa 2 lbs of fresh salmon, cut into 4 identical fillets 1 tsp garlic salt 1 tsp ground cumin 1 tsp paprika 1 tsp onion powder ½ tsp chili powder ½ tsp black pepper 1 tbsp olive oil ¾ lb fresh strawberries, diced ½ red onion 2 jalapenos, seeded and diced ¼ cup chopped fresh cilantro 1-2 avocados, depending on your taste. Peeled, pitted and diced

Juice of 1-2 limes Put all the seasonings in a small Ziploc bag and shake them up well. Lightly oil the salmon and rub the seasonings into the 4 fillets to completely coat them and set aside. Make the salsa by combining the final 6 ingredients, although depending on when you make the salsa, put the avocados into the salsa at the very last minute to help retain its color.

As for cooking the salmon, there are two ways of thinking. You can either put a skillet on a hot grill or burner with some oil for intense searing, which does keep the seasonings locked in better, but this version isn’t as healthy due to the oil. The alternative is to cook directly on the grill. Regardless of your choice, this is delicious. I always start flesh side down, lid closed if directly on the grill. After 4-5 minutes, flip the salmon and finish cooking, this time uncovered, for 4-5 more minutes. Be very careful not to overcook the flesh of the salmon if doing in a skillet. Salmon is at its best when cooked to medium or so, about 145-150 degrees, served with whatever side dish you choose and with the salsa served right over the salmon. Nobody will be disappointed with this dish.

I hope these recipes entice you to dive in head first. Next week, I’ll have some fun recipes featuring my alltime favorite cuisine: Mexican food.

Until then, always remember to spoil your taste buds and treat them as they deserve to be treated, like royalty.

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Yesteryear July 27, 2020 | THE LAKER | Page 25

Yester year

Center Harbor’s Grand History

By Kathi Caldwell-Hopper Imagine living in luxury, never soiling your hands from work. And then imagine leaving all that soft living to marry an explorer who wished to settle in the wilderness of New England.

Such was the story of Lettice Aulds of Peterborough who married one of Center Harbor’s original founding fathers. Lettice was an accomplished young woman of wealthy parents. Her education was sound and her parents, in the 1760s, probably hoped for a good marriage for their child.

When Lettice met and married John Beane her life changed drastically.

Beane and his friend, Moses Senter of Londonderry, in 1763 came to the head of “Winnipesaukee Lake” to survey some wilderness land for the government. On that original trip, Beane and Senter gazed on a distant mountain and named it Red Hill, the name it still is known by in Center Harbor to this day. Senter was fascinated by the wilderness and decided to make a settlement there.

He and Beane built a log cabin on the shore of Winnipesaukee and traveled back to Londonderry with the plan to return as soon as possible.

The following summer, Senter and his wife and their son Samuel returned to the area with Beane, according to “Moses Senter – Notable NH Resident” from the Lake Winnipesaukee Historical Museum website (www. lwhs.us.). After settling the Senter family in for the winter, Beane made for Peterborough, where he was to marry Lettice Aulds.

Lettice’s story is truly a remarkable one, and in large part, the saga of

the town that would become Center Harbor. Life in the wilderness would be hard to imagine today. Coming from a life of luxury, it was probably an adjustment for Lettice as well.

After about 10 years of working the land, both Beane and Senter were drafted to fight in the Revolutionary War, leaving their young families in the wilderness. The hardy Senter family, with young son Samuel heading up the clan, fared quite well.

But for Lettice, always delicate, the years without her husband were difficult. Food was hard to obtain and because John had taken the one rifle the family owned when he left for the war, hunting and trapping animals for food was difficult.

But Lettice found reserves of inner strength she probably never knew she possessed. Legend has it that she fought off a wild bear at one point, and faced the fear of possible Indian attacks.

When John returned after the war ended, he was sickly and took to his bed for a year. Lettice nursed him to health and John must have been amazed that the fragile bride he left years before was now a strong, brave woman who had met hardship and near death with courage.

Some while later, John and Lettice’s daughter, Lettice Bean, traveled to her mother’s hometown of Peterborough where she was united with her aging grandfather. Mr. Auld returned to the Laconia area with Lettice and while visiting his daughter Lettice, Sr. in Center Harbor, paid all the Beane family’s debts.

Eventually, Samuel Senter and the young Lettice married and lived their

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lives in Center Harbor at a home they would later open as a boardinghouse, the Senter House of Center Harbor.

The town of Center Harbor was originally part of a land grant from Governor John Wentworth to Colonel Jonathan Moulton. After some years the land was divided into Moultonborough, New Hampton and Center Harbor (which legally became a town on December 7, 1797).

In the early days the first center of population or village was located on Sunset Hill on Route 25B, settled by Ebenezer Chamberlain in 1767. A mill, a church, a store, a blacksmith shop and a few other businesses were gathered in the area. In 1873, an Act of Legislation outlined a plan whereby a portion of land was severed from Meredith and • Yesteryear Continued on page 27

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Page 26 | THE LAKER | July 27, 2020

Lakes Region Dining The Lakes Region Dining column is offered weekly in The Laker and will spotlight a different restaurant in each issue. Due to COVID19 restrictions, please call ahead for updates and/or for take-out orders and outdoor seating availability.

Shibley’s at the Pier Shibley’s at the Pier is more than just a restaurant – it’s a place where people from all walks of life have been coming together for more than a century.

The restaurant sits at the heart of the action in and around Alton Bay. Shibley’s at the Pier offers indoor seating or dine on the deck/ patio that overlooks beautiful Lake Winnipesaukee where boats come and go and vacationers and locals enjoy strolling the area.

Serving lunch and dinner, Shibley’s has an array of menu options.

Appetizers include Lamb Sliders, Pier Chicken Wings, Scallops Wrapped in thick cut Peppered Bacon and a Bacon Aioli and Jumbo Lobster Rangoon, to name but a few dishes to start the meal off right.

For lunch, choose from a staggering

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list of wraps (you have to see the list to believe the many choices!), to burger options, pizza, seafood and hearty sandwiches.

Enjoy dinner at Shibley’s, with seating overlooking beautiful Alton Bay. Choose from salads and entrees including Creamy Lobster Linguine, Flat Iron Steak, Seafood Risotto, Ivan Asiago Crusted Pork, and Seafood Pizza to name but a few dishes.

Don’t forget dessert, because the choices are so sweet. From Warm Apple Fitters to Wild Blueberry Crisp or Deep Fried Oreo Cookies, there is something for every sweet lover in the party.

Shibley’s at the Pier is located on Rt. 11 at 42 Mt. Major Highway in Alton Bay. The restaurant is open seven days a week from 11 am to 9 pm.

Call 603-875-3636 or visit www. shibleysattheper.com.

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Broad-winged Hawk during an outdoor outreach program.

Bringing the Animals to You Squam Lakes Natural Science Center continues to educate the public about nature and ecology in New Hampshire despite changes brought on by the COVID-19 pandemic. It has adapted its trademark live animal education programs to meet the needs of its customers both virtually or in-person.

Science Center naturalists can bring live animal outreach programs to libraries and other groups in the comfort of their own homes through Virtual Live Animal Outreach programs. These presentations are 45 minutes in length, are taught by expert naturalists, and feature two live animal ambassadors. Programs are held securely and privately via Zoom, allowing for interactivity and providing a more personal experience for all participants. Live animals viewed are up-close, directly in front of the camera, giving program participants a

closer look than they may have had at an in-person program.

Live Animal Outreach programs in person may be scheduled for outdoor venues only, where appropriate physical distancing can take place.

There are a variety of topics available or the Science Center can customize a program to meet a group’s particular needs. One popular program is Animals with Bad Reputations. This program focuses on the public images of some animals that are often inaccurate and can result in negative attitudes.

Attendees will learn about animals that have a bad “rep” and talk about the good side of these wild neighbors.

All outreach programs, virtual and in person, include materials to help promote the event. Information about live animal outreach programs and a scheduling form are available at nhnature.org/programs.

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July 27, 2020 | THE LAKER | Page 27 • Yesteryear Continued on page 25 annexed to Center Harbor. This land included 1.7 miles of shore frontage with Mile and Half Mile Islands.

For today’s visitor or vacationer, Center Harbor is a picturesque lakeside community. Many large old homes dot the area near the lake adding to the beauty of the town. At one time many of the huge homes served as hotels and inns.

The first hotel in Center Harbor was owned by John Carroll Moulton.

His father, Jonathan Moulton, owned the stage route to the area and also Moulton’s Tavern in Center Harbor.

In 1833 John married Nellie Senter, a descendant of the original Senter family. Together they owned and operated the Moulton Hotel. By 1868 the hotel, located near in the village area, could accommodate up to 75 guests.

Another huge hotel in the town was owned by Samuel Senter, son of the

original settler. Started in 1830, the hotel soon became a Mecca for tourists in the Grand Hotel era of the mid to late 1800s. A livery stable, billiard room, bowling alley, as well as nearby boating and fishing made the Senter House a popular tourist stop.

A grand old farm that attracted even famous folks was the Sturtevant Farm.

Located on Sunset Hill in Center Harbor, the home was built in 1820 and was about 1 1/2 miles from the village. Descendants of the original Sturtevants used the farm as a summer boarding house and welcomed such noted people as writer Celia Thaxter and poet John Greenleaf Whittier. The poet spent seven summer at the farm and penned some of his most beautiful poetry at Sturtevants. Center Harbor’s History One stately summer home among many in Center Harbor was the Briars, built by John Bates in the early 1800s.

Located on Route 25B and Garnet Hill, the estate included the house, barns, several smaller buildings and a gate

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house. Bates was a wealthy Boston society notable who married his young Irish cook five years before he died.

She became one of the wealthiest women in Boston and spent much of her time at the Briars.

Those visiting Center Harbor today will find an unusual and beautiful fountain near the town’s fire station and library. In 1907, Herbert Dumaresq of Boston, who owned Kona Farm in the area, donated a drinking fountain to the town, according to “Kona Farm”

by Barbara Kelley.

The dedication of the gift was a gala occasion. At 2 pm, Mr. and Mrs. Dumaresq, accompanied by the Countess of Frankenstein and her daughter, who were Russian guests at Kona Farm, and other family members arrived at the Center Harbor wharf on the steamer Swallow. They were met there by the children of Center Harbor and Moultonborough schools.

Escorting the entourage was the Center Harbor Band. At the fountain Reverend William White gave a brief speech.

If two intrepid settlers, Senter and Beane, could see their town today they would be amazed at the many changes in the area.

Perhaps John Greenleaf Whittier described the town best: A Legend of the Lake Should you go to Center Harbor, As hapily you sometimes may, Sailing up the Winnipesaukee From the hills of Alton Bay Into the heart of the highlands, Into the north wind free, Through the rising and vanishing Islands, Over the mountain sea, To the little hamlet lying White in its mountain fold, Asleep by the lake and dreaming A dream that is never told, And in the Red Hill’s shadow Your pilgrim home you make, Where the chamber open to sunrise, The mountains, and the lake.

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Page 28 | THE LAKER | July 27, 2020

Jeff Rapsis – Silent Movie Organist and More

By Mark Okrant Perhaps you have read of a revival of silent movies at such places as the Flying Monkey Movie House and Performance Center in Plymouth. If you attend a silent movie these days, you might be lucky enough to meet Jeff Rapsis, a silent movie organist who specializes in an art form that was essential during the years before sound became a standard element of moving pictures.

Historically, the vast majority of movies released during the first three decades of the 20th century was strictly visual. Audiences were left to imagine their favorite actors’ voices, and what gunfire or a speeding train sounded like.

Those early films also were lacking the beautiful musical scores that current audiences take for granted. Originally, pit orchestras and pit pianists provided accompaniment for films. The group

size and skill level of those performers varied depending upon the regional location and population density of their communities.

Beginning in the 1920s, the Rudolph Wurlitzer Company started building special theater pipe organs that provided both music and sound effects to accompany silent films.

Unlike church organs, these had a horseshoe shape arrangement of stop tabs, or switches, above and around the keyboard. Designed to stand out, rather than hidden in corners of the theaters, theater organs had gaudy decorations, often including lots of gold trim.

A theater organ was designed to replace an entire orchestra and, with proper use of the numerous switches and pedals, a skilled organist could provide a limitless range of sound effects. Many were equipped with a motorized platform that allowed the

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Rapsis accompanying a silent movie organist to be raised, lowered, and spun around in order to be fully aware of a movie’s scenes and the audience’s reaction to them. So popular were these instruments that more than 7,000 organs, produced by Wurlitzer and others, were installed in theaters throughout the U.S. and other parts of the world prior to the mid-1930s.

Also, numerous civic auditoriums and

sports arenas were fitted with them. Of the thousands of theater organs that existed, fewer than 40 remain in their original venues today, with some of the best examples being New York City’s Radio City Music Hall, the Chicago Theater, and Joliet Illinois’ Rialto Square Theater.

• Organist continued on page 29

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July 27, 2020 | THE LAKER | Page 29 • Organist continued from page 28 While the demand for silent films and live music accompaniment may not be what it was a century ago, keen interest in the art form remains in New Hampshire and greater Boston, as well as venues in western New York, the Midwest, and beyond.

Close to home, audiences are fortunate to have an outstanding silent movie organist living in the Granite State. A native of Nashua, Jeff Rapsis, who has accompanied silent movies at places such as Plymouth’s Flying Monkey, got his start while he was an English major at Fordham University.

At the same time, he was acquiring the tools that would prepare him for a 35year career in the newspaper business, he became a fan of old movies, especially comedies.

A talented musician, Rapsis thought it would be fun to try accompanying a movie. His first effort was in 2007, when he volunteered to provide music for the 1925 silent movie classic, Phantom of the Opera, starring Lon Chaney, Sr. Rather than attempt to use sheet music containing popular tunes, Rapsis elected to improvise on a digital synthesizer. The effort proved to be a big success, so he looked for other opportunities.

Rapsis loves performing in front of audiences.

Under ordinary circumstances, he accompanies between 100 and 120 silent film screenings per year, doing two shows during the average week, always improvising without sheet music. In fact, Rapsis has been so busy during the last decade-plus that he’s worn out “two big touch-sensitive keyboards” on his digital synthesizer.

Has Rapsis had the opportunity to test-drive one of the nearly 40 Wurlitzer organs that remain in their original theaters? As it turns out, he was given the opportunity to play the organ in Sioux City, Iowa’s Orpheum Theater.

Rapsis described how versatile yet

sensitive and maintenance-dependent those old theater organs are.

Rapsis incorporates both a bass tuba and trombone, as well as bells, whistles, and everything but the kitchen sink, for sound effects during a film’s showing.

“Silent movies were designed to be shown to large audiences. It’s my job to use music and sounds to create an atmosphere or rhythm in order to get those old movies across to modern audiences,” he says.

Rapsis uses modern technology— his big keyboard—to provide needed atmosphere for a century-old medium.

But, there is so much more to his performances. While Rapsis uses his improvisational skills to create a rich environment that focuses audiences’ attention on silent films, he is doing a great deal more. The beauty of the experience comes in knitting together a group of strangers into a single community. Thus, during a performance, Jeff Rapsis serves as entertainer, audience member and social director.

Rapsis says it best, “The shared experience (he creates) is what it’s all about. And especially during these times, it’s more important than ever for people to have reasons to get together.”

Unfortunately, it is due to these same difficult times that Rapsis’s performances have been silenced.

Since an event in Somerville, MA on March 15, he has not spun his magic in public because of COVID-19.

Instead, he spends time between his responsibilities as executive director at the Aviation Museum of New Hampshire and perfecting renditions of Chopin’s concert works on a piano at home.

This pandemic won’t last forever. If you’d like to book a truly exceptional experience, Jeff Rapsis can be reached at 603-236-9237, or jeffrapsis@gmail. com. Don’t be concerned if you do not have a Wurlitzer or sound system at your site; Rapsis travels with his synthesizer, projector, and speakers.

NLRA Presents “Water is Water” a StoryWalk® With summer camps closed and community events cancelled, is your family looking for new ways to enjoy the summer days? Pack up and head to Grey Rocks Conservation Area in Hebron, New Hampshire to explore the water cycle at Newfound Lake Region Association’s (NLR) first StoryWalk®, featuring “Water is Water” by Miranda Paul.

A StoryWalk® is a book that is laid out page by page along a trail, so that visitors can read the story as they enjoy the sights and sounds of nature. “Water is Water” is a charming, lyrical story about the many forms of water as it travels around the water cycle, and the perfect choice for a StoryWalk® at the edge of Newfound Lake.

Along with the StoryWalk®, visitors can enjoy more trails with scenic views of the Cockermouth River and Hebron Marsh, unpack a picnic in the picnic area, throw in a line at the fishing alcoves, or even launch a kayak or canoe at the non-motorized boat launch. Wildlife is abundant, with bald eagles, tadpoles, turtles, and loons being a common sight. NLRA has carefully transformed the once barren landscape into an array of natural

gardens, providing color from both the flowers and the butterflies that frequent them.

The “Water is Water” StoryWalk® is part of NLRA’s initiative to provide engaging and educational programming to families and children.

Executive Director Rebecca Hanson says, “Spending time outdoors has significant benefits for kids and the future of conservation. We protect Newfound because we cherish its beauty and pristine nature—because of the wonderful memories we have of spending time here. I hope that visiting this StoryWalk® becomes an enchanting memory for the next generation, educating them and connecting them to Newfound Lake so that they are motivated to continue the protection of this special place.”

NLRA employs numerous programs and initiatives to protect Newfound Lake and its watershed, from educational programming and events for all ages, to storm water mitigation projects, land conservation, and more.

Learn more about their programs and events and ways you can be involved at www.newfoundlake.org.

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Page 30 | THE LAKER | July 27, 2020

Lake Hosts Continue to ‘Save’ Our Lakes!

Thanks to the efforts of NH LAKES’ Lake Hosts, many of New Hampshire’s most popular lakes continue to be protected from the spread of invasive species this summer. Since late May, at least 12 invasive species specimen ‘saves’ have been made by courtesy boat inspectors at lakes throughout the state. The main way invasive species— plants like milfoil, and animals like the Asian clam—spread from waterbody to waterbody, is by hitching rides on boats that have not been properly cleaned, drained, and dried between water bodies.

Invasive species not only degrade the health of lakes, they can make wading, swimming, and boating unpleasant, and even dangerous. Invasive species infestations are also difficult and expensive to control, and are nearly impossible to get rid of once they are

well-established in a lake.

“One of the very first saves this summer, was very special,” commented Andrea LaMoreaux, NH LAKES vice president. “In late-June, a long-time Lake Host at the public boat ramp on Crescent Lake in Acworth noticed and removed a large mass of weeds hanging from the trailer of a boat that was about to be launched into the lake.

Turns out, the ‘weeds’ were actually variable milfoil—an invasive plant that can cause serious problems.

“But, what makes this save so special,” continued LaMoreaux, “is that the Lake Host made this ‘save’ on his birthday—he spent his birthday working to help keep the lake he loves clean!”

Since 2002, thousands of individuals trained by NH LAKES as Lake Hosts have helped stop the spread of invasive

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John Kotuli, a long-time Lake Host at Crescent Lake in Acworth, recently stopped a fragment of milfoil—an invasive plant—from being launched into the lake. species by teaching boaters to always clean, drain, and dry their boat, trailer, and gear between waterbodies. During the program’s 19-year history, Lake Hosts have inspected over 1.2 million boats and have found and removed nearly 1,600 specimens of invasive species that were hitchhiking on a boat or trailer that was about to enter or had just been taken out of a lake.

To see when and where Lake Hosts have made ‘saves’ of invasive species this summer, visit nhlakes.org/lakehost.

Established in 1992, the mission of NH LAKES, a statewide, member supported nonprofit organization, is to ensure that New Hampshire’s 1,000 lakes are clean and healthy, now and in the future. To achieve its mission, NH LAKES works with partners, promotes clean water policies and responsible use, and inspires the public to care for our lakes.

For more information, visit nhlakes. org, email info@nhlakes.org, or call 603-226-0299.

July 27, 2020 | THE LAKER | Page 31

Page 32 | THE LAKER | July 27, 2020

Gilford The front veranda overlooks lush lawns and perennial gardens. The back of the home has sweeping decks that overlook a plunge pool, built-in BBQ, fire pit and a large patio that is perfect for outdoor dining. Inside you will find both private spaces and large gathering areas. The home is unique. The setting is fabulous. The home is private yet convenient. $825,000

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Drive through gates to this striking estate home with over 360’ of Winnipesaukee waterfront and a beautiful, natural sandy beach. With over 4 acres of privacy, the home includes nearly 12,000 SF of luxury living and an enormous threestory barn for storing cars and boats. $3,995,000

Gilford - This Queen Anne Victorian-style home has been built with care and precision. The design, the attention to detail, the care with which it has been maintained … coffered ceilings, walls of cherry, raised panels, hardwood flooring … all are simply beautiful! Sandy beach and oversized, canopied docking. $3,895,000

Gilford - This stunning Governor’s Island home has been totally designed and reconstructed to perfection. With a SW exposure, the sun streams throughout the three levels.

A detached bunk-house is perfect for guests. Step inside, and you will be impressed with the open-style design and walls of windows. $3,495,000

Wolfeboro - This Wolfeboro estate property has a prized level lot, a sandy beach, large open boathouse, deep-water docking and a safe sandy swimming area in desirable Delings Cove. The home is stunning with walls of glass, large decks, soaring ceilings and three fireplaces. $3,289,000

Gilford -This charming, 4-bedroom Governor’s Island cape-style home was enlarged and updated with style. The open designed kitchen/family room is warm and inviting with a soaring fireplace, beadboard walls and slate flooring. Dramatic sunsets, beautifully designed waterfront with firepit and a large waterside deck. $2,395,000

Gilford - This newly finished home is impressive. The home is wired for a generator, has multi-zone central air and heat, beautiful views, huge deck, open-concept living and high end finishes. It is just minutes from Gunstock which has year-round activities. It’s new. It’s spacious. $699,000

Gilford - This charming country 3-bedroom home with a wrap-around farmers porch is on a private, picturesque lot. Detailed with wooden ceilings and flooring and large windows, the home is inviting and warm. Granite kitchen, walkout lower level, private rear yard, private beach rights.

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