Laker_September_28_20

September 28, 2020 | THE LAKER | Page 1

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

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September 28 • Vol 37 • No. 26

Inside This Issue... Find More Coyotes | Page 3

Golf | Page 18

Yesteryear | Page 5

What’s up | Page 14-15

Page 2 | THE LAKER | September 28, 2020

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September 28, 2020 | THE LAKER | Page 3

Living with Coyotes in New Hampshire Throw away your misconceptions

By Mark Okrant Many of us have preconceived notions about coyotes. These range from the comical cartoon character, Wile E. Coyote, to misguided images of relentless, bloodthirsty predators.

Eastern Coyotes are the product of migration and breeding with Eastern Wolves in Ontario. They are eight to 12 percent Eastern Timber Wolf, part dog, and the remainder is coyote. Weighing 35 to 60 pounds, and measuring five feet in length, they are nearly twice the size of their western cousins. The present population of Eastern Coyotes began to arrive in New Hampshire during the 1940s and 1950s, filling in a niche that had been created by elimination of wolves from the northeast. Several decades later, coyotes had established themselves as a vital constituent within the food chain. Today, there are approximately 5,000 coyotes living in New Hampshire.

Coyotes are territorial animals. Their turf ranges in area from five to 25 square miles, which often places them near human enterprises, such as farms and housing developments. While many of us live within the territory of a pack of coyotes, most of us will never come into contact with them. A coyote pack will establish itself where an ample food supply and at least one den site are available. Once they have located themselves in an area, a pack of

The Eastern Coyote. (courtesy photo) coyotes will defend its territory against threats by outside packs, as well as other predatory animals.

Coyotes living in captivity have exhibited lifespans of considerably more than a decade. However, among those living in the wild, the average lifespan is three to four years. This tells us a great deal about the perils of life for coyotes in the Granite State.

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At least half of a litter—four to six pups—will die from disease and other predators, especially weasels. Adult coyotes must face the gauntlet of disease, trapping, hunting, and being hit by motor vehicles.

Coyotes are capable of thriving in a wide range of environs—urban, suburban, and rural areas. That they can do this is a tribute to their adaptability.

Unlike the wolves they replaced within the environmental niche, coyotes are generalists rather than specialists.

While wolves failed to adapt once their environmental setting was disrupted, coyotes are able to live anywhere and adjust to vagaries in the local food supply.

A period between January into March constitutes their breeding season.

During this time, the pack’s alpha female and her mate will procreate; then, after a 63-day gestation period, the female will find a den and give birth to her pups. The female will remain in her den until mid-May, while the male and the pack aggressively protect the pups against predators. Under most circumstances, the alpha female will be the only coyote to produce pups.

This is the pack’s way of assuring that enough food is available for the adult members and its new generation.

Given the coyote’s well-deserved reputation as an adaptable hunter, it is only natural to be concerned about the clash between these animals that hunt 24 hours out of every day and their human neighbors. Coyotes will prey on sheep, chickens, and other farm animals, and will take a small dog or cat that is left unprotected.

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Page 4 | THE LAKER | September 28, 2020 • Coyotes continued from page 3 coyotes, farmers and their residential counterparts have killed numerous coyotes, as hunting of them is allowed 365 days a year. According to longtime coyote authority, Chris Schadler, there is a better way to deal with the threat from coyotes—one requiring education about coyotes and common sense.

Schadler’s interest in wild canids (mammals in the dog family) began in 1980, her first opportunity to work with a wolf pup. Following a master’s thesis on natural recovery of the Eastern Timber Wolf in Michigan, she spent decades teaching at the University of New Hampshire about conservation issues and wolf ecology. By this time, Schadler had moved to New England and began to focus on the Eastern Coyote. This is when things became very interesting.

Not one to shy away from a challenge, Schadler decided to take up sheep herding, purposefully selecting a farm that had a history of coyote raids.

Armed with a keen understanding of coyote behavior patterns, Schadler soon implemented a humane management system she hoped would avoid using lethal measures to protect her flock.

With apologies to Looney Tunes and Merrie Melodies, coyotes are wily animals. If they are presented with an opportunity for an easy meal, they will take it. Due previous circumstances, the local coyote population had developed the habit of feasting on the sheep each spring.

Upon Schadler’s arrival, this intrusive pattern came to an end. Knowing that the neighboring coyotes had a three- to four-year lifespan, she realized it was possible to educate the entire pack to seek its meals elsewhere. She began by building a barn that allowed her to pen the sheep securely inside. To give the coyote pack further pause, she placed a kennel for her dogs adjacent to the barn. As a second barrier, she added a

sturdy four-foot fence that served as a deterrent. Every day, Schadler walked her dogs along the fence so they could mark the boundary. This served to remind the coyotes that circumstances had changed. In addition, Schadler painstakingly cleared away brush and vegetation from the area outside her fence, thereby eliminating the camouflage the coyotes had enjoyed as they scouted for an easy meal.

While Schadler refers to her system as “co-existence,” one might call this the ultimate example of common sense. Coyotes are wild dogs that are disinterested in humans, and only attack barnyard animals because they have become easy prey. By eliminating any recollection of dining on sheep among a generation of coyotes, the problem largely disappeared. Consequently, for nearly two decades after implementing her strategy, Schadler did not lose a single sheep to coyote predation.

Here is an important, but lesser known, consideration: coyotes’ favorite meal is not sheep, nor family pets; it is rodents, including the Lyme-transmitting white-footed mouse.

Therefore, by taking a humane approach in addressing what some would regard as an insurmountable problem, Schadler controlled numbers of vermin on her property. Most important, she solved the predation problem without any necessity to shoot, poison, trap, or use other ineffective means to eradicate the pack.

While Chris Schadler no longer operates a sheep farm, she has lost none of her enthusiasm for the oftmaligned and misunderstood Eastern Coyote. She presently serves as New England representative for Project Coyote, a national organization that promotes co-existence with predators.

For more information on the workings of this important organization, go to www.projectcoyote.org.

For local information on the Eastern Coyote, email nhcoyotes@gmail.com.

Lakes Region Curling offers a better-distancing option for Fall In place of If the number standard fourof registrations on-four curling, warrants it, a Lakes Region second oneCurling will run a hour session will sturling program begin at 6 pm. this fall in order When registering, to provide a lesscurlers should congested playing indicate their environment. The preference for program will run playing during for eight Sundays the first or second from October 10 session.

Every to December 13 effort will be made at Pop Whalen to accommodate Ice Arena in p l a y e r s ’ Wolfeboro. preferences, but Sturling is registration is first a variation of come, first served. curling that The cost of the involves teams eight-week season of two instead Sturling is for all curlers, whether they is $175, and both of four. During a prefer to deliver their curling stones with registration and match, one player a push stick or with the traditional slide. waiver forms are (courtesy photo) from each team available on the stands at opposing LRCA website. ends of the curling sheet. Sweeping is Curlers are urged to register early. limited, and players never cross the In keeping with state and local middle of the sheet. protocols, curlers will be required Sturling reduces the number of to wear masks and observe social players on the ice by at least half, distancing while in Pop Whalen Ice and the limited sweeping reduces the Arena. Rules for the use of the arena exertion required during a match. The are intended to keep participants from game provides more opportunity than different programs such as hockey a standard curling match to develop and public skating from mixing with the skill of delivering a stone. It also curlers. gives every player the chance to learn For anyone looking to break out of strategy. stale routines, the LRCA’s sturling The first sturling match of each program offers a chance to take on a scheduled date will take place at 4:50 new challenge, while following all the pm. Matches will last an hour, and safety protocols required by current teams will be randomly assigned each conditions. week. This will provide an opportunity Information about sturling and to play with and against members of signing up to join Lakes Region Curling all skill levels and to emphasize the can be found at www.lakescurlingnh.

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September 28, 2020 | THE LAKER | Page 5

Yester year

NH’s Beloved and Enduring Fairs

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Historical photo of children milking cows at the Belknap County 4-H Fair. (Courtesy photo) County 4-H Fair had strong local 11-A in Gilford). The program of 1946 to work towards in those days. Home support from many area businesses.

Management first prize money was 50 outlined a full two days of events: The event took place over the span of a Exhibit judging, a track meet, dairy cents and a prize ribbon; second place few days and included a track and field and livestock showings, swimming was 25 cents and third place received meet, a three-legged race, a potato race, and chair tow rides, a picnic, folk and a ribbon. obstacle courses and novelty races. square dancing, games, speakers, and The leaders and members of the The days of fast food concession 4-H set up exhibits and prize money movies. stands had yet to be a part of the fair, The prize money in 1946 seems very was a staggering $5 for first place. and a big picnic took place at the 1943 small by today’s standards, but it was • Yesteryear fair followed by a dairy show. Also something substantial for young people continued on page 6 held were a 4-H leader’s meeting, a picnic supper, games and dances and an old-fashioned square dance.

The festivities continued the next day with Governor Dale presiding over a luncheon, a concert with the Leo Lemere Band, and a speaking program.

A few years later, in 1946, the 4-H Fair was held at the Belknap Recreational Area (today’s Gunstock on Route

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By Kathi Caldwell-Hopper (Editor’s note: many events will not take place this year due to COVID-19, and state and regional fairs in NH are among them. However, we can look back at the origins of two wonderful Lakes Region fairs: the Belknap County 4-H Fair and the Sandwich Fair, and know they will return in the future.)

It was a grand fair and an event everyone looked forward to with excitement. When the Belknap County 4-H Fair started in 1943, World War II was on the minds of citizens all over the country. In the Lakes Region of NH, as elsewhere, making do, using up and recycling was the norm. That practice certainly fell in line with the Belknap County 4-H Fair, which has a philosophy of families working together for the good of the community; the attitude was one that carried on the farming traditions practiced for hundreds of years on farms all over NH. Most people had a garden where produce was canned and jams and jellies filled winter storage shelves.

Milk might come from the family cow, along with bacon and other meats from the farm pig. Children were expected to do their part to benefit the good of the family by doing farm chores, helping in the garden and canning vegetables.

While it was hard work, it was a positive part of life reinforced by the local 4-H programs many kids loved and attended year-round.

For 4-H kids nothing was more rewarding than exhibiting their work and competing for prizes at the local 4-H Club Fair. In 1943, the Belknap

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Page 6 | THE LAKER | September 28, 2020 • Yesteryear continued from page 5 Other competition categories included clothing, canning, poultry and eggs, turkeys and rabbits; those who entered had to be at least 9 years of age in 1946.

The 1947 fair had many of the same exhibits and events, but a special Quiz Show Program was added. In 1948 one could purchase a ticket for $1.75 to attend the Governor’s Luncheon, quite an important event for everyone at that time.

The categories became more diversified in 1948 when the fair, held at Belknap Recreational Area, included such divisions as making electrical equipment, forestry and maple products, health and safety, home management, beekeeping, and crafts.

As time moved onward, the fair became more sophisticated, while still retaining the agricultural/farm flavor that was its hallmark. In 1949 the majority of the events and exhibits took place at the Recreational Area, but a 4-H Parade and Band Concert was held at Opechee Park in Laconia.

In 1950, the fair was sponsored by the Laconia Council Knights of Columbus and featured a big carnival each evening. A 4-H Tractor Operator’s Contest must have been a thrill to young boys and teens. Competition components included a written test, tractor inspection, starting the engine, warm-up, driving and backing the vehicle up.

Other 1950 fun events included a bicycle race for balance, pedaling and braking, signaling, mounting, turning

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By 1952, the fair had moved to the Opechee Park and Community House in Laconia. A circus parade, a track meet, and swimming competitions were added to the agricultural exhibits and contests.

As the years moved on, the size of the fair grew and in 1967 the events were spread over Opechee Park and the Memorial Junior High School in Laconia.

A program from 1978 shows the fair moved at some point to the 4-H Center in Belmont. Exhibits and competitions for 4-Hers had grown along with the fair. Children could compete in such categories as photography, electricity, entomology, safety and health, science and gardening, along with the standard dairy and animal exhibits.

Another beloved fair has been around a long time, and we rarely stop to think who started it and when it began. The Sandwich Fair; while not taking place this year due to the pandemic, is a beloved part of autumn in NH. Farming was one of the main ways families made a living in rural Sandwich in the 1800s; the Grange offered a gathering place for farm families. According to Sandwich New Hampshire 1763 – 1990 by the Sandwich Historical Society, in October of 1892 the Grange held the Sandwich Fair and not long after,

the Sandwich Town and Grange Fair Association was created.

In October of 1886, a newspaper report stated that local farmers were preparing for a “rousing fair” and were ready to sell produce to fair goers.

Steer and oxen were to be sold. Fruits, vegetables and flowers were on display and an impressive attendance of about 3,000 people came to the fair, which was a huge number at a time when travel was difficult.

A local report added, “One noticeable feature was the entire absence of all indications of drunkenness, not a person being seen on the streets during the day in a state of intoxication.”

In the fancy goods area, many handmade items were on display, the most popular of which was a velvet crazy quilt. Hand painted items, quilts and hooked rugs were exhibited by local ladies.

At the 1887 Sandwich Fair, over 10 babies were brought by doting parents to compete in the Baby Contest.

Although the opening of the fair saw rain, it was reported that wagons and carriages came into Sandwich village from all directions. Former residents came back from cities such as Boston and Concord to meet up with childhood friends and to take in everything the fair • Yesteryear continued on page 9

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September 28, 2020 | THE LAKER | Page 7

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Page 8 | THE LAKER | September 28, 2020

Red Cross Calls for New Volunteers to Support Disaster Relief

Foliage and Crafts in North Conway!

Plan a trip to enjoy the wonderful Mount Washington Valley Craft Fair on October 3 and 4 at Schouler Park (in front of the Scenic Railroad) in North Conway. There will be over 90 fabulous arts and crafts exhibitors working in many different media. The hours for the fair will be Saturday, October 3 from 10 am to 5 pm and Sunday, October 4 from 10 am to 4 pm.

Some of the arts and crafts will include porcelain pottery, wildlife photography, gourmet foods, NH maple syrups, handsome cedar wood furniture, inlaid mirrors, various styles of jewelry, handmade wooden spoons, bling-bling clothing, hand-painted mushrooms/ slates/canvas/wood, functional pottery, handcrafted pandemic masks, recycled

sweater bags, beautiful women’s clothing, homemade fudge, seasonal home decor, fabric creations including quillows, metal art, nuts and bolts art, personal care products, knit and crochet hats/mittens/scarves, stained glass, resin window art, quilt raffle and lots more.

There will be live music both days and great food. Please wear a mask and use social distancing. Free masks are available - just see Joyce in her golf cart! The fair will be held rain or shine under canopies. Friendly, leashed dogs are welcome.

For more information, call Joyce at 603-528-4014. Schouler Park is located at 1 Norcross Circle, North Conway, NH. Visit www.joycescraftshows.com.

We invite you to see, how beautiful things don't have to be expensive.

The Northern New England Region of the American Red Cross continues to deploy volunteers to large-scale disasters around the country. Faced with wildfires, hurricanes and other disasters, the humanitarian organization needs additional volunteers to help people in urgent need.

For the past several weeks, the Red Cross has been helping tens of thousands of people whose lives have been uprooted by the Midwest Derecho, the relentless wildfires in the west, Hurricane Laura and catastrophic flooding caused by Hurricane Sally.

Bill Sitz of Sandwich, NH is among the more than 5,000 Red Crossers who have supported disaster relief efforts on the ground or virtually since August 19. A seasoned disaster responder, Sitz recently returned home after a deployment where he served as a shelter supervisor in New Orleans for Hurricane Laura survivors.

“You get more than you give when you deploy with the Red Cross,” he said.

“It’s amazing to see disaster responders from all walks of life coming together to fulfill our humanitarian mission of preventing and alleviating human suffering in the face of emergencies.”

Thousands of volunteers, like Sitz, are working tirelessly across the country to provide food, shelter, comfort and other support to people in disaster situations.

Many of these dedicated humanitarians have themselves been affected by the ongoing wildfires or hurricanes.

Dozens of deadly wildfires continue to rage in the West, forcing large numbers of people to evacuate, and

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consuming more than 5 million acres.

New Volunteers Needed to Deploy to Support Relief Efforts The Red Cross needs to add to its volunteer ranks to support disaster relief efforts locally and around the country.

Volunteers are needed to help staff shelter reception, registration, feeding, dormitory, information collection and other vital tasks. Review the If you are interested helping people in the face of disaster as a volunteer or want to learn more, contact Volunteer Services for the Northern New England Region at VolunteerNNE@redcross. org or call 1-800-464-6692.

Be sure to review the CDC guidance for people who are at higher risk for severe illness, consult your health care provider and follow local guidance.

The number-one priority is the health and safety of everyone.

The Red Cross depends on financial donations to provide disaster relief immediately. Please donate to help now by visiting redcross.org, calling 1-800-RED-CROSS or texting the word REDCROSS to 90999 to make a $10 donation. Your gift enables the Red Cross to prepare for, respond to and help people recover from disasters big and small.

The Red Cross urges eligible individuals in parts of the country unaffected by the disasters to give blood or platelets to help ensure a sufficient blood supply for patients in need. Please schedule an appointment to donate by using the Red Cross Blood Donor app, visiting RedCrossBlood. .comCROSS. org or calling 1-800-RED

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September 28, 2020 | THE LAKER | Page 9 • Yesteryear continued from page 6 had to offer. Livestock was exhibited (over 120 pair of cattle were brought to the fair) and the fancy goods were on display in a village hall. Horse, oxen and other animals also were displayed.

In 1888, the ladies outdid themselves with exhibits of handwork, showing everything from knitted goods to quilts to paintings. In the Victorian era, people were fascinated with unusual items that could be displayed in private homes. Antiquities such as 100 year old linen handkerchiefs, an old mortar brought from Scotland at least 100 years before the fair, a Revolutionary War era cannon and bayonets, and other unusual items were displayed.

In 1892, the Sandwich Fair kicked off with a Grand Parade of horses and cattle led by the Carroll Cornet Band.

The Baby Show, a popular part of the fair, an exhibit of horses and draft oxen at the Fairgrounds, dinner at the Masonic Hall, a bicycle race, foot race, and a Match Game of Baseball took place.

In the early years of the Sandwich Fair, the event was held in a local grove with exhibits peppered throughout the town. Food and drink stands were set up along the roads, as was entertainment.

The town’s public buildings were utilized for exhibits.

This makeshift arrangement changed in 1937 when the fair moved to the

newly constructed Quimby Field. The site had been swamp land, but was filled in, graded and made available for the fair.

At that time, the Depression was ending and travel and entertainment were on the minds of many. The growing popularity of automobiles meant more people could attend the Sandwich Fair. Land beyond Quimby Field was purchased and graded for parking and the addition of exhibit buildings. The fair continued to grow and by the early 1940s, a stage was built, as well as a poultry hall and other exhibit spaces.

According to the 21st Annual Excursion of the Sandwich Historical Society 1940, the attendance that year was estimated to be the largest of any up to that time. Although the fair was held on October 12, 1940 (a week day), the awkward timing of the one-day fair did not stop people from attending.

There were many concessions and exhibits. So huge was the crowd that more parking was needed to alleviate the congestion.

Over the years, the popularity of state fairs grew by leaps and bounds and the charming Sandwich Fair was high on the list of NH events that drew large crowds. In 1975, the Sandwich Town and Grange Fair Association became the Sandwich Fair Association. By 1980 the fair was running one and a half days (open Sunday afternoon

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and all day Monday). In keeping with the times, in 1988 the Sandwich Fair changed its hours of operation and was open on Saturday, Sunday and Monday.

In the 1980s, the weather varied each year. In 1986, the fair saw sun, a little rain and clouds. A midway had been added and was very popular, and stage shows with music kept the crowds entertained.

The next year, 1987, was a different story as far as the weather was concerned. According to historical information on www.thesandwichfair. com, as the fair opened for the threeday stint, it was cold and snow and sleet soon followed. The fair saw large crowds in 1988 with good weather and such attractions as a group of riders on antique bicycles, five stage shows, cow-pie pitching contests and prizewinning recipes.

By 1992, the fair was in its 83rd year and was held October 10-12. The fair that had begun to offer a venue for

showcasing agriculture and handcrafts gained international fame in 1992 when an article in the autumn issue of the National Geographic Traveler named Sandwich Fair the last remaining country fair in NH. According to the 74th Annual Excursion of the Sandwich Historical Society 1992, the efforts to highlight agriculture and home crafts had paid off in the continued popularity of the fair. A petting zoo was added that year to allow children to get up close to the animals.

The Sandwich Fair has changed and grown over the years since its beginnings. One thing that remains the same is the focus on farming, farm animals and meeting friends and family in an atmosphere likened to a family reunion.

Once the pandemic passes, it can be assured NH’s fairs will return in all their glory.

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Page 10 | THE LAKER | September 28, 2020

The History of Exemplary Country Estates in the Lakes Region

By Sarah Wright The NH Humanities hosts many programs throughout the year, around the state, on a variety of topics.

Although COVID-19 resulted in many of the talks turning virtual this year, others were postponed until 2021, such as the very interesting research Cristina Ashjian presents in her discussion, “Exemplary Country Estates of New Hampshire”.

Cristina is an art historian and an independent scholar based in Moultonborough, where she is presently the chair of the Moultonborough Heritage Commission. She has an MA in the History of Art from the Courtauld Institute of Art, University of London and a PhD in Modern Art and Architecture from Northwestern University. Her current research focuses on late 19th- and early 20thcentury country estates that were part of a program launched by the NH Board of Agriculture in the early 20th century. The board hoped to boost the rural economy and promote tourism through the sale of abandoned farms to summer residents. Cristina focuses her attention on some of the great country estates featured in the program between 1902 and 1913. Using historic images and texts, she discusses well-known estates now open to the public such as The Fells on Lake Sunapee, The Rocks in Bethlehem, Saint-Gaudens National Historic Site in Cornish, and any local examples she can find.

Many people who hear about this are fascinated and want to know what was happening at the time and why farms were being abandoned. New Hampshire officials felt they had to step in when the deserted farms

Keewaydin Tufts property. began causing a decline in the state’s rural population and agricultural productivity. Cristina explains the history further, “Farms were abandoned starting in the late 19th century for a number of reasons. Early19th-century farms were subsistence farms, where surplus (livestock, produce) was taken to the Boston markets; there was also a brief ‘sheep boom’ peaking in the 1840s where farming expanded uphill to rocky pastures (hill farms).

However, in the post-Civil War era, the railroad expanded westward (also the Erie Canal opened in 1825), and local markets were strained by competition coming from the Midwest. Sheep farming collapsed in the 1870s, and NH farmers turned to dairy and produce for

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New England markets. So, in the early 20th century, the rural landscape had changed: Hill farms were abandoned, the rural population was concentrated into villages, young people moved ‘out West’ for opportunities or to cities to work in mills or factories, and many more never returned from the Civil War. Farms in formerly productive areas went up for sale, with no buyers.”

The idea of Old Home Week also came about to make rural areas appealing again. Cristina says, “In 1899, Governor Frank West Rollins established Old Home Week, which drew on nostalgia for country life, and was intended to bring people back to buy vacant properties in rural areas, while promoting tourism. At the same time, the NH Board of Agriculture conducted a statewide survey of abandoned farms, publishing A List of the Deserted Farms of NH in 1890 with a state map, and a list of

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abandoned farms by county/town.

This morphed into the NH Farms for Summer Homes publication starting in the mid-1890s, and in my talk I focus on the ‘coffee-table’ illustrated editions from 1902-1913, which specifically focus on exemplary estate properties throughout the state.”

Some of the homes that were sold became working farms again, or they were used as summer homes. Most often properties were consolidated into larger estates, purchased by prominent politicians or businessmen like Grover Cleveland and James Nichols. New owners chose to either refurbish and rebuild existing structures, such as Sheridan Farm in Moultonborough, or they brought in architects for a redesign, as was the case with Kona Farm. People were spending at least a portion of the year at these homes, and the reasoning still holds true today that summer business is good for the economy, and creates a seasonal demand for goods and services.

How did Cristina become interested in this part of New Hampshire history?

She says, “My focus on country estates started here in Moultonborough, where I researched ‘Lucknow’ known today as Castle in the Clouds (built for Tom Plant in 1913-1914) when the property was first acquired by the Lakes Region Conservation Trust. My lectures on the Castle in 2004 (for LRCT) and 2007 (for the Castle Preservation Society) first identified the architect of the Arts & Crafts style house; discussed its design features, furnishings, and works of art; and examined the property (and its landscape) and the Plants’ lifestyle in relation to the country life ideal promoted in the early 20th century.”

Later, Cristina expanded her focus to other area estates, giving talks on Moultonborough’s several “estate • Estates continued on page 11

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September 28, 2020 | THE LAKER | Page 11 • Estates continued from page 10 builders” and properties, and organizing a 2010 Community Landmarks tour of “Inns and Estates of Moultonborough Neck and Long Island” in collaboration with the NH Preservation Alliance.

Her NH Humanities talk “Exemplary Estates of New Hampshire” (starting in 2013) grew from there.

After a basic overview, Cristina aims to customize each talk, depending on location, so she can include a local example. “I’ve given various iterations of the talk in Moultonborough, Laconia, Gilford, Wolfeboro, Meredith, Center Harbor, Sandwich, and Tamworth,” she says, “so it’s been great to expand my knowledge of Lakes Region historic estate properties! I constantly update the talk and its images.”

And yes, there are former summer estate properties all over the state and the Lakes Region, many of which were featured in the publication NH Farms for Summer Homes. Cristina says, “In Moultonborough, these include Kona Farm (today Kona Mansion Inn) and Sheridan Farm; in Center Harbor, Keewaydin (the Tufts estate) is a good example; in Gilford, the Stilson Hutchins estate on Governor’s Island; and there are many others in Sandwich, Tamworth (Cleveland), Holderness, and beyond!”

Another aspect Cristina explores in her talk are what the state publication calls the “benefits” derived from the summer business—the philanthropy and investment of summer residents in their respective communities. She

explains, “For example, the beautiful Kona Fountain was given by Kona Farm’s owner, Herbert Dumaresq, to the town of Center Harbor. Funds for town libraries were often given by summer residents (or former residents who had moved to cities and become prosperous) resulting in the Meredith Public Library (Benjamin Smith), Wentworth Library in Sandwich, and Cook Library in Tamworth. The Libby Museum in Wolfeboro is another example of this philanthropy, as are a number of the small ‘summer’ chapels we see in communities such as Center Harbor (now a house), Tamworth, and Holderness.”

Many of these properties can be seen on a scenic drive around the lake. The architectural styles vary, but they’re all from the Colonial revival era. It’s been many years since they were originally abandoned and Cristina says the fate of various country estates is mixed.

“Some have survived and are open to the public (case studies are in my NH Humanities talk, and Castle in the Clouds); others have been broken up for development (all around Lake Winnipesaukee); and some remain private with reduced acreage,” she explains.

If you’d like to learn more, editions of the NH Farms for Summer Homes can be found at the state library, and portions are available online. If you’re interested in Cristina’s presentation, visit NH Humanities at www. nhhumanities.org, or call 603-2244071 for details.

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October 9-12 The 12th Annual Apple Harvest Day 5K will also be virtual this year! Run the traditional Apple Harvest Day 5K route or one of your own choosing. The first 100 runners to register will receive an Apple Harvest Day 5K shirt, and all runners over the age of 21 will receive a certificate for a free 12-ounce hard apple cider, redeemable at North Country Cider in Rollinsford, NH. Register at runsignup.com/Race/NH/Dover/ahd5k.

Page 12 | THE LAKER | September 28, 2020

THOUSANDS OF PROPERTIES, ONE ADDRESS...

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September 28, 2020 | THE LAKER | Page 13

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WOLFEBORO // 4-bedroom/3-Bath Cape in quiet neighborhood. Dedicated office space, oversized double garage with direct entry to mud room. $369,900 (4828611) Call Lynne Butler 603-998-7076

MOULTONBORO // Waterfront condo on Lake Winnipesaukee. Cozy 1-bedroom with deck and Spectacular Views. $289,900 (4828408) Call Donna VonGunten 443-624-7195

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Page 14 | THE LAKER | September 28, 2020

What’s UP

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

38 Plymouth Street, Center Harbor

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all event listings for updates and COVID19 restrictions.

Information and schedules subject to change.

Through Sept. 30, Grand Finale Art Exhibit, paintings by three area artists: Ashley Bullard, Liz Wilson and Valerie Vermeulen at Patricia Ladd Carega Gallery, 69 Maple St., Center Sandwich, Mon.-Sat. 10 am-5 pm; Sun. noon-5 pm, info: patricialaddcaregagallery.com.

Through Sept. 30, Bowls – A Bountiful Harvest, League of NH Craftsmen Meredith Fine Craft Gallery, DW Highway, Meredith, info: 279-7920, meredithfinecraft@gmail.com.

Through Oct. 4, Virtual 8th Annual Squam Ridge Race, 12-mile course for runners & hikers, info: www.squamlakes.org.

Through Oct. 8, Salomon Falls Trail Running/Walking Series, run/walk for all ages and abilities, Great Glen Trails, 1 Mt. Washington Auto Rd., Gorham, info: 466-2333, www. greatglentrails.com.

Through Oct. 12, 1st Annual Pumpkin Figure Contest, contact Lakes Region Scholarship

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Through Dec. 17, Exhibit by Mark Giuliucci, photographer and artist Kate Higley, NH Art Assoc. Gallery, 2 Pillsbury St., Concord, 431-4230.

Through Dec. 17, Moments in Nature, oil paintings by BJ Eckardt, on view at Greater Concord info: Chamber of Commerce Gallery, 49 S. Main St., Concord, 431-4230.

Sept. 28, Cruise Night, 5a pm,reality.

Hill General Store, 24 Commerce St., Hill village, stop by to see At Home Comfort we can help make your dream home great classic cars, info: 934-2224.

Sept. 30, Fall Polliwogs: Under a Rock, 10:30 am-noon, Prescott Farm, White Oaks Rd., Laconia, info: 366-5695, www.prescottfarm.org.

Sept. 30, Free Line Dance Lessons, 6:30-9:30 pm, Big Daddy Joe’s, 38 NH Rt. 25, Plymouth, 536-5602.

Sept. 30, Live Music at Canterbury Community Farmers Market, with Badger’s Drift Band playing original Americana music, 4-6:30 pm, 9 Center Rd., Canterbury, canterburyfarmersmarket. com.

Sept. 30, Man With a Movie Camera, silent movie, 6:30 pm, with live musical accompaniment

by Jeff Rapsis, Flying Monkey Movie House & Performance Center, 39 Main St., Plymouth, tickets: www.flyingmonkeynh.com.

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Experience the splendor of fall at the Castle

Oct. 1, Castle After Hours Tours, 5:30-8:30 pm, enjoy a rare opportunity to explore the home at a time when the state goes quiet, the sun takes its rest, and the stars fill the sky. Admission includes complimentary crudités and one drink ticket. $25 adults, $10 ages 5-17, free age 4 & under, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900, tickets: www.castleintheclouds. org.

Oct. 2, The Association, concert, 7:30 pm, Flying Monkey Movie House & Performance Center, 39 Main St., Plymouth, tickets: www.flyingmonkeynh.com.

Oct. 2, Wilderness Survival 101: Guided Hike, 9 am-noon, meet at Chamberlain Reynolds Memorial Forest parking lot, College Rd., Center Harbor, Squam Lakes Assoc., pre-register/info: www.squamlakes.org, 968-7336.

Oct. 3, Belknap County Conservation District: Conservation Planning for Your Land, 10 am-noon, Prescott Farm, White Oaks Rd., Laconia, info: 366-5695, www.prescottfarm.org.

Oct. 3, Castle Car Show, 10 am-3 pm, browse stunning examples of antique cars from the turn of the 20th century in an equally stunning setting, $5 spectator cash admission. Castle in the Clouds, Rt. 171, Moultonboro, 476-5900.

Photo by Russ Schundler

Mansion tours Outdoor Café Programs Gift Shop Hiking trails Waterfalls & vistas

Oct. 3, Mysterious Journey Quilt, 10 am-2 pm, follow a map to find interesting quilts in dozens of businesses throughout downtown Laconia, prize drawings from 1-2 pm, Belknap Mill, 25 Beacon St. East, Laconia, 524-8813, www.belknapmill.org.

Oct. 3, NH Mushroom Company Wild Mushroom Walk in Depth, 10 am-1 pm, Prescott Farm, White Oaks Rd., Laconia, info: 366-5695, www.prescottfarm.org.

Oct. 3, 28th NH Marathon, runners take to the course around Newfound Lake, Bristol, 9 am, info: 744-2713, email race@nhmarathon.com.

Oct. 3, Off the Dock Players present 2 Tennessee Williams One-Act Plays, held outdoors, socially distanced, 5:30/6:30 pm, Highland House, 654 Cleveland Hill Rd., Tamworth, info/ tickets: offthedocksplayers.com, 917-834-6373, blaine.nancy@gmail.com.

Open daily through October 25 Oct 1 & 15 Castle After Hours Tours $25 Adults, $10 Ages 5-17

Generously sonsored by Fireside Inn & Suites. Includes drink ticket & crudités.

Don’t miss our annual Castle Car Show!

Saturday, October 3 from 10:00 AM - 3:00 PM

View stunning examples of antique cars dating from the turn of the 20th century in an equally stunning setting. Vote for your favorite auto! Visit castleintheclouds.org for more details. Generously sonsored by TMS Architects. $5 spectator admission (cash only)

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Oct. 3, Tuftonboro Town Wide Yard Sale, yard sales around town, info: parksandrec@ tuftonboro.org.

Oct. 3, Virtual Open Mike Night, 7 pm, info/submissions: email to secretary@advicetotheplayers. org by Oct. 1. Advice To The Players, Sandwich, www.advicetotheplayers.org.

Oct. 3 & 4, Mt. Washington Valley October Craft Fair, over 80 vendors selling handmade products, Schouler Park, 1 Norcross Circle, Rt. 16, N. Conway, Sat. 10 am-5 pm; Sun. 10 am-4 pm, held rain or shine under tents, 528-4014, www.joycescraftshows.com, masks required, social distancing.

Oct. 3 & 4, Plein Air Painting Workshop, weekend of outdoor painting during foliage season, guest instructor: Josie Vosoba, Canterbury Shaker Village, 288 Shaker Rd., Canterbury, preregister: 783-9511, www.shakers.org.

Oct. 4, Making Strides Against Breast Cancer Rolling Pink Rally, 10 am, a festive tour around Lake Opechee, Laconia, decorate your car, jeep, motorcycle, etc. and join the Making Strides tour led by Laconia Police Dept., 1-800-227-2345.

Oct. 4, Stephen Marley, concert, 7:30 pm, Flying Monkey Movie House & Performance Center, 39 Main St., Plymouth, tickets: www.flyingmonkeynh.com.

Oct. 4-31, Memories of WWII, black-and-white photos of WWII, exhibit at the Wright Museum of WWII, Center St., Wolfeboro, 569-1212, www.wrightmuseum.org.

September 28, 2020 | THE LAKER | Page 15

What’s UP

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

ONGOING 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.

Treat Yourself!

Bristol Historical Society, Saturdays from 9-11 am until end of Sept., 744-2751, email: lucillekeegan1@gmail.com.

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

Castle in the Clouds Basement Tours, highlights of the Castle’s unique state-of-the-art 1914 construction, Castle in the Clouds, Rt. 171, Moultonborough, call for schedule: 476-5900, www. castleintheclouds.org.

Cruise With a Naturalist, Fridays at 3 pm through Oct. 8, wildlife viewing, 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.

Discover Squam Cruise, 11 am and 1 pm daily, 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.

Mon - Sat: 10 AM - 5 PM Sun: 12 PM - 5 PM

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

Curry Place, Holderness, NH | 603-968-7615 620 Tenney Mtn. Hwy, Plymouth, NH | 603-238-6990

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 facemasks.

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: 5694973 or go to NHBM.org for info.

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

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.

Popular Boat House Tour will be virtual this year, narrated by screenwriter Ernest Thompson; date TBA. www.nhbm.org.

“One Click and You’re Home!” www.peabodysmith.com

Moultonborough, NH – New construction, Cape-style home on 1.2 acres. First floor living with primary bedroom, bath and laundry all on the first floor and an en-suite ¾ bath. Open-concept living room, kitchen and dining area. Large composite deck will be a great place to enjoy your morning coffee. On the 2nd level, 2 full size bedrooms and bathroom. In the lower level, 2 finished rooms with concrete flooring and utility room. The larger, finished room has ample natural light streaming in through the walkout slider and windows. Generous Trex Decking Farmer’s Porch spans the length of the front of the home.

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The oldest Candy and Ice Cream maker in New Hampshire!

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.

Outdoor Guided Tours, Saturdays & Sundays at 11 am and 2 pm, no registration required, meet at Horse Barn Patio, free, donation suggested and appreciated, Canterbury Shaker Village, Shaker Rd., Canterbury, www.shakers.org, 783-9511.

Patricia Ladd Carega Gallery, open Mon-Sat. 10 am-5 pm; Sunday noon-5 pm, Maple St., Sandwich, 284-7728, www.patricialaddcaregagallery.com.

Prescott Farm Environmental Education Center, Laconia, trails open for hiking. Prescott Farm is located at 928 White Oaks Road in Laconia; www.prescottfarm.org.

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.

Sculpture Walk, self-guided tour of sculpture locations around downtown Meredith, sponsored

by Greater Meredith Program, free, maps/info: 279-9015.

Squam Lakes Natural Science Center, live animal exhibit trail is open, advance call-ahead/ ticket reservations required due to COVID-19 restrictions, visit www.nhnature.org for all details, Holderness, 968-7194.

Tamworth Farmers Market, Saturdays from 9 am-1 pm, KA Brett School parking lot, 881 Tamworth Rd., Tamworth, www.tamworthfarmersmarket.org. Through Oct. 31.

Outdoor Walking Tours, Saturdays & Sundays at 11 am & 2 pm, free, meet at Horse Barn Patio, masks mandatory, Canterbury Shaker Village, 288 Shaker Rd., Canterbury, 783-9511.

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

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

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

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

Page 16 | THE LAKER | September 28, 2020

‘Cue The Grill Great Grilled Pork Recipes

By Chef Kelly Ross Although summerhas ended, the good news is we have at least a month or so of grilling to get us completely through foliage season and slightly beyond. Let’s hope we don’t see any snow until well into November, and hopefully December as that is when most people retire the grill for the season, but don’t feel pressured into being a quitter. Today’s theme is one we haven’t talked about in over a year and that is pork. I want to start with a super salad where the pork has a great Vietnamese influence on the recipe.

If that’s not good enough for you, the salad dressing is homemade and fairly spectacular as well. This recipe is for 4-5 of you and will take about an hour to put together.

Vietnamese Pork & Grapefruit Salad 2 lbs pork tenderloin, trimmed of fat and silver skin ¾ tsp garlic powder ¾ tsp onion powder ¾ tsp freshly ground black pepper 1 ½ tbsp olive oil Dressing & Salad 2 large grapefruit, about 2 lbs 3 cloves garlic, minced 1 fresh red Thai chili pepper, minced 1 small shallot, minced, plus 1/4 cup very thinly sliced shallot, divided 1/4 cup fresh squeezed lime juice 2 tbsp fish sauce 2 tbsp sugar 1 cup julienne carrot 1 cup celery, thinly sliced diagonally 1 cup seeded and julienne cucumber

3/4 cup julienne red bell pepper 3/4 cup julienne yellow bell pepper 1/4 cup chopped fresh basil leaves 1/3 cup chopped fresh cilantro 1/4 cup fresh mint 6 cups watercress 1/2 cup salted peanuts, coarsely chopped To prepare the pork, combine the garlic powder, onion powder, and pepper in a small bowl. Season the pork on all sides. On a preheated and oiled grill, grill the pork on a medium heat, rotating so all sides are getting well browned, until the inside temperature reaches approximately 140 degrees, generally about 12-14 minutes. Let the pork rest on a plate for 30 minutes or so. In the meantime, put the dressing together. You will need two bowls, both non-reactive, such as glass or stainless steel. Using a small spoon, remove the segments from the grapefruit, letting all juices fall into one bowl and putting the segments into the second one.

Once all segments have been removed, squeeze the skin over the juice bowl.

To the juice bowl, please add the garlic, chili pepper, shallot, lime juice, fish sauce and the sugar and stir vigorously for a minute or so to combine. As for the salad, combine the sliced shallots, carrots, celery, cucumbers, bell peppers, basil, cilantro and mint in a large bowl. Add the grapefruit and barely half of the dressing and gently toss to combine. Divide the watercress over as many plates as the amount of eaters you have, then top with the grapefruit concoction. Slice the pork into ¼-inch slices on the diagonal and

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fan them over the top, then drizzle the remaining dressing equally over the salads. Delicious!

Pork loin and tenderloin are generally more upscale and can be used for special occasions, as well as for any normal day cookout. Being inexpensive in the big scheme of things is always a plus, but a few little twists and it will come across as a big deal meal on special days. This is a great cut of meat that marries up so well with two NH staples, the first being freshlypicked apples, and the second being pure maple syrup. A great thing about using maple syrup in this dish on the grill is the sugar content will give you a caramelized and almost burnt-like outer crust, which will taste delicious, but that crust will also give you an amazingly moist inner roast. Although I am doing this recipe utilizing a pork loin roast, you can easily grill this using tenderloins with equal success.

Maple Pork Loin with Apples and Onions 3 cloves garlic, minced 1/4 cup apple juice 1/4 cup orange juice 1/4 cup maple syrup 1/4 cup bourbon of choice 1/2 tsp ground cinnamon 3-4 lb center cut pork loin, or the same weight of tenderloins 2 tbsp olive oil Sea salt and fresh grind black pepper 3 large Fuji apples, quartered and cored 1 medium sweet onion, sliced Clean your grill well and oil it down. Preheat the grill to a medium high heat. Lube the loin well with the olive oil and season all sides with the salt and pepper. Cook the pork on all sides for 3-5 minutes per side to sear it on all sides. Remove from heat. In a large bowl, mix the first six ingredients and combine well. Plop the pork loin into the marinade and roll it around at room temp for 10-15 minutes. Toss it back on the grill, rolling as needed to make sure it is cooked universally. It will likely take the pork 45 minutes or up to an hour to fully cook. While it is cooking, place the apple wedges and

onion slices on the grill for 7-8 minutes, turning over half way through. Once the apples and onions are cooked, put them all into a sauté pan with the marinade and cook on the grill or in the kitchen, bringing the liquid to a boil and reducing to a simmer. Leave on a low heat until needed. Once the loin is cooked to about 145-150 degrees, remove and let it sit for 10-15 minutes in a pan with short walls to retain any juices that escape, then start slicing.

Once sliced and plated, top with the wonderful apple onion sauce. This makes some great sandwiches the next day as well.

Sometimes a simple marinated pork chop is as good as any other type of pork recipe, and this one is a great example. The marinade is quick, easy and delicious and when you use a needler to get the marinade inside the meat, it multiplies the flavor 10-fold, which is a huge win. The pork chops should be marinated about 8 hours or so and I promise the end result will confirm that you will use this recipe again in the very near future. This recipe is for 4 thick bone-in chops, but can be used for any cut of pork.

Marinated Pork Chops 4 bone-in pork chops, the thicker the better 1/4 cup olive oil 2 tbsp brown sugar 5 cloves crushed garlic 1 tbsp freshly squeezed lemon juice 1 tbsp Worcestershire sauce 1 tbsp white wine vinegar 1 tsp ground mustard 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper First and foremost, you need to needle the meat on both sides of each cut. A needler is a handheld cartridge of sorts which contains many small little knives that when pounded onto a piece of meat, not only tenderize the meat, it allows the marinade to get right inside the meat, which is a huge win/ win. If you do not own a needler yet, get one soon! However, for the time being, use a fork and stab the chops like a mad person. It is a great way to • Pork continued on page 17

September 28, 2020 | THE LAKER | Page 17 • Pork continued from page 16 get out some frustrations. In a small bowl, combine all ingredients, except for the pork, and mix thoroughly.

Put the pork chops in a Ziploc bag and dump the marinade in the bag as well and seal it. Gently massage the pork chops with the marinade to coat them. Lay the bag flat on a pan and refrigerate for 8 hours or so, flipping the bag over halfway through. Turn your grill onto high on one side and low on the other. Place the chops on the hot side for about 2-3 minutes on each side, then transfer to the low-heated side until done. The idea is to sear the outer chops to keep them on the OF moist VINYL inside, and then to cook slowly. It will obviously depend on how thick your chops are, but cooking for another 7-8 minutes is likely what you are looking for, flipping halfway through until you reach a temp of about 145 degrees or so. Pull from the grill and let rest about 10 minutes and dig into these chops of delicious tenderness.

Here is another chop recipe that has many similarities to the last one, although the flavor is completely different. Again, the marinade is simple: tenderize the meat and grill the very same way. Knowing all that, here is the recipe, but I don’t feel the need to repeat myself on the cooking process.

Yup, this is for 4 thick, bone-in chops.

Grilled Pork Chops w/a Basil Garlic Rub 4 bone-in chops, at least 3/4 inches thick 2 cloves garlic, peeled 1 cup fresh basil, packed

2 tbsp freshly squeezed lemon juice 2 tbsp olive oil 1 tsp kosher salt ½ tsp freshly ground black pepper The only thing worth mentioning here that is different than the last recipe is making the marinade. Using a food processor is definitely the way to go. Put the garlic in it and run it for a few seconds until minced. Add all the fresh basil, and close the lid and pulse until the basil is chopped. Turn the processor on and through the opening, add the oil, lemon juice, and salt and pepper until the marinade creates a wet rub of sorts. Rub the marinade evenly over the 8 sides of tenderized pork and let sit at room temp for 1/2 hour. Grill WRAPPED COMPOSITE when ready Lastly, let’s go with a pork tenderloin accompanied by a peach salsa, which is also grilled. Grilling stone fruits caramelizes the sugars involved, which not only enhances the flavor and sweetness, but also gives it the great smoky flavor the grill is so well known to provide. I use this salsa on so many dinner entrees, such as some chicken and seafood dishes. I never get sick of a great fruit salsa, especially when it comes off the grill. This recipe is for 4 pork tenderloins.

2 tbsp olive oil ½ tsp kosher salt ½ tsp freshly ground black pepper ¼ cup chopped fresh cilantro 2 tbsp fresh squeezed lime juice For the Pork Tenderloin 1 tbsp olive oil 2 cloves garlic, minced ¼ tsp chili powder ½ tsp ground cumin ½ tsp kosher salt ¼ tsp fresh grind black pepper 4 pork tenderloins, about 3 lbs total, trimmed of fat and silver skin Preheat your clean grill to a medium heat. Make sure the grates are well oiled. Starting with the salsa, brush the DECKING cut sides of the fruit with oil, as well as both sides of the onion slices and sprinkle all with salt and pepper. Grill the fruit and onion for 3-5 minutes per sides of each until they have great char marks and are tender. Remove from the grill and let cool to room temp. Give the

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fruit and onions a coarse chop. Transfer to a bowl, as well as any juices from the chopping process, add the cilantro and lime juice and mix well (gently) so as to not mash the fruit As for the pork, start by combining the first six ingredients in a bowl and rub evenly over the pork. Pop the tenderloins on the grill on a medium to high heat and close the lid to the grill. Every 2 minutes or so, roll the pork tenderloins and then close the lid, cooking for a total of about 14 or 15 minutes or until the internal temp is in the 145-degree range. Let them sit for 10 minutes before slicing on the diagonal, fan them evenly among 4 dinner plates, then top the pork with the yummy salsa.

I’ll see you next week with some great ideas on what to grill for Columbus Day weekend. If you have any questions, concerns or feedback, please touch base at fenwaysox10@ gmail.com.

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Page 18 | THE LAKER | September 28, 2020

“Woods, Water, and Wildlife Explorers Club” “Moose Mountains Regional Greenways (MMRG) and Branch Hill Farm (BHF) have joined to present a self-guided outdoor activity program for families called the Woods, Water & Wildlife Explorers Club. With a passport for families to track their progress and earn prizes, the free selfscheduled activities will provide an opportunity for kids and their families to have fun outside together while learning about the natural world.

‘Woods, Water & Wildlife’ sums up the themes of the interactive Explorers Club events. The ‘Woods’ category offers ‘Learn Your Leaves,’ with leaf photos of local tree species to help you identify trees at Casey Road Conservation Land or in your own backyard. Two Club activities feature water themes.

‘Family Fishing Fun’ invites families to try fishing at a local farm pond, while ‘Waterside Exploration’ suggests ideas for getting wet and exploring a stream or pond close to home. The ‘Wildlife’ category includes ‘Rainy Day Adventures’ with virtual presentations by Squam Lakes Natural Science Center and ‘Birds, Blooms and Bugs,’ which encourages children to write a poem, paint a picture, or take a photograph with a nature theme.

Several activities promote fun while

learning about all three W’s, such as Seasons of Change at Branch Hill Farm which takes families on a selfguided walk through BHF’s fields and forest and down to the river.

MMRG Educational Outreach Coordinator Kari Lygren organized the ‘Seasons of Change’ walk. She explained, “Families receive a map to

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follow with 18 different stops. Each stop corresponds to a post installed at the farm with a sign showing fun questions to answer or suggestions of what to look for. When I tried out the whole activity, the pond stop was my favorite. It was fun to see so much life there: birds were active, there was an animal track leading down to the water, fish were jumping and bullfrogs croaking! I really like the wild apple trees too; we saw a flock of turkeys near the trees at the back of the field.”

Joining the WWW Explorers Club is free and simple. Families can download the Passport and find out more details about the program online at mmrg.info/mmrg-in-action/ explorers-club/.

Supplemental materials will be available online for some Club activities, but preregistration is required for others.

‘Seasons of Change at Branch Hill Farm’ requires advance registration so families can schedule their farm visit

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and get the map. To register or to learn more about any of the activities, call Kari Lygren at 603-978-7125 or email her at wwwexplorersclub@gmail.com.

MMRG Vice Chair Lorrie Drake is excited about the new WWW Explorers Club. “We’ve developed some great activities for families to try and we think you and your kids will have fun, experience new things, and learn a lot about nature. We’d love to hear from you as you complete the activities on your Passport. And due to the generosity of Bartlett Tree Service, the first fifty families who register will receive a free sapling!”

MMRG is grateful to underwriters — the Siemon Company and Branch Hill Farm/Carl Siemon Family Charitable Trust — and to major sponsor D. F. Richard Energy. Thanks also to prize donors Bartlett Tree Service, Peter Goodwin, McKenzie’s Farm, the Pink House, and Cynthia Wyatt. With Explorers Club activities being promoted and into fall, new business sponsors will have plenty of opportunities to be recognized.

Interested businesses may call Education Coordinator Kari Lygren at 603-978-7125, email mmrgnh@ gmail.com, or visit www.mmrg.info/ sponsorship.

Branch Hill Farm/the Carl Siemon Family Charitable Trust works to protect open space and working forests and to educate the public about sound forestry, conservation and agricultural practices. Learn more at www. branchhillfarm.org Moose Mountains Regional Greenways, a non-profit land trust, works to conserve and connect important water resources, farm and forest lands, wildlife habitats, and recreational land and offers many educational opportunities to inform all ages about the benefits of our region’s natural resources. For more information and a calendar of upcoming events, visit www.mmrg.info.

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September 28, 2020 | THE LAKER | Page 19

Wear Blaze Orange When Heading Afield Hunters and all outdoor enthusiasts are encouraged to put on bright orange clothing when heading outside (especially into the woods) this fall.

Wearing a fluorescent orange hat, vest, or jacket makes you highly visible, one of several key safety precautions for hunters, hikers, and others enjoying the autumn woods. Several hunting seasons are already underway in New Hampshire (see www.huntnh.com/ hunting/hunt-dates.html).

“Wearing blaze orange has statistically been shown to decrease hunting incidents across the country,” said Josh Mackay, who coordinates the Hunter Education Program at the New Hampshire Fish and Game Department.

Mackay stressed that, along with wearing blaze orange, the top safety rules for hunters are controlling the muzzle of your gun at all times and

positively identifying your target — and what’s beyond — 100 percent of the time.

New Hampshire has an excellent record for hunter safety, largely attributable to the state’s effective Hunter Education Programs, which were made mandatory for all hunters beginning in the 1970s.

It’s recommended all outdoor enthusiasts heading into the woods this fall think safety by wearing blaze orange, sticking to established trails when hiking, and reviewing the safe hiking guidelines at hikesafe.com.

For more information on dates and details of New Hampshire’s hunting seasons, visit www.huntnh.com/ hunting.

To watch a video that demonstrates the immediate effectiveness of blaze orange, visit https://player.vimeo.com/ video/47113670.

Order Your Christmas Wreath Now at Gafney Library!

It is only September and a few months away from Christmas, but the Gafney (Library) elves need extra time this year to make the full handmade bows, wire the pinecones and pull it all together to create the full, double-sided 24-inch, balsam wreaths that sell out quickly every year. The cost is just $20 per wreath to support the library.

Information is on the Gafney website www.gafneylibrary.org, where an order form may be printed out. Accompanied by a check made payable to

Gafney Library, the form may then be dropped in the outside book drop at the Gafney Library in Sanbornville. Please do not mail your order.

The elves will distribute the wreaths from the building next to Tumbledown Café on Saturday, November 21 (the Saturday before Thanksgiving) from 9 am-1:30pm. Look for the sandwich board sign and the happy people!

For more information, check the Gafney website or call 603-522-3401.

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Conservation Conversations on Tap Landowners Invited to Conservation Plan Webinar Series Belknap County Conservation District invites landowners to join in a series of virtual workshops on Conservation Planning. The programs are designed for both new and long-time landowners.

The webinars will address how to better define goals for protecting the environment; identify key soil, water, and other natural resources; define conservation practices to consider as management options; and turn best management practices into actionable steps.

Whether landowners are interested in protecting open space, wildlife habitat, improving forest land, or a farm, conservation plans can help them meet goals for the future.

Session topics include: • introduction to conservation for: • landowners • agriculture

• land trust and estate planning • forestland and watershed protection The workshops feature interaction with conservation experts, practical tips, and information.

The free workshops will take place online Tuesdays in October (6, 13, 20 and 27) from 7 – 8 pm.

For information or to register, visit https://prescottfarm.wufoo.com/ forms/qae14g20tfs0yb/.

For over 73 years, Belknap County Conservation District (BCCD) has helped landowners and communities conserve soil, water and natural resources in Belknap County. With the assistance of volunteers and partners, the BCCD works neighbor to neighbor to help protect the landscape and natural resources of Belknap county.

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Page 20 | THE LAKER | September 28, 2020

Boomerang Expansion Benefits PACC The Plymouth Area Community Closet (PACC), a thrift shop which funds the Plymouth Food Pantry, Meals for Many and Financial Assistance for the local community, has been closed since the start of the pandemic.

Boomerang Used Furniture & Funky Stuff, a cooperative-based consignment shop which shares the building at 5 Main Street with PACC and the Food Pantry, has been working with the organization’s board of directors and the owner of the building to enable the space to be used and once again help to fund PACC. The revamped space that once held the Thrift Shop now includes Boomerang’s consignment inventory, as well as donated furniture and household items that will be added to the inventory. A portion of all donated merchandise sold will go directly to PACC. “The space has been cleaned and re-vamped,” said Boomerang Board President, Louella LaBrie. “We have

shared this space with PACC for 10 years, so it is an honor to continue with their mission to serve the community.”

While clothing will no longer be a part of items for sale, Boomerang is happy to accept donated furniture, household items and other home décor, specifically for the benefit of PACC, during regular business hours. They ask that people do not leave donations outside the building, as they can get wet or damaged.

“We were getting people coming into our store daily asking when the thrift shop was going to reopen,” said Kelley Small, Boomerang VP and Bookkeeper. “We hated seeing that closed section and the disappointment on so many faces and knew we had to step up and do something.”

“We knew the Thrift Shop could not operate as it once did in the existing space and present environment. Boomerang offered a way out of the overhead for us and bringing much needed funds into PACC. Donations of furniture and

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Originally established by area churches, PACC has been assisting those in need for more than 60 years.

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September 28, 2020 | THE LAKER | Page 21

Gilford Youth Center Turkey Trot is Coming What began as a small group of locals getting together for a morning run on Thanksgiving morning, has turned into annual event averaging over 400 people from all over New England. The GYC (Gilford Youth Center) Turkey Trot is a 5k Race and Family Walk held on Thanksgiving morning, this year on Thursday, November 26. It is a great way to start your holiday.

The event is a registered 5K course, and is considered flat and fast. It is ideal for both runners and walkers. The course runs through Gilford Village, and begins and ends at the Gilford Youth Center on Potter Hill Road.

Runners of all ages are encouraged to participate. Runners will be timed, and results will be posted on the GYC website on the same day as the race. Along with the “Overall Times”, there will also be posted times for age brackets: 12 and under, 1319, 20-30, 31-40, 41-50, 51-60, and 60 and over.

Changes to this year’s race:

It is the goal of the Gilford Youth Center to provide a safe race during this current pandemic. The staff is making necessary modifications to follow state guidelines and to ensure everyone’s safety.

1. The GYC will be using a timing company, with race chips, to allow a staggered start.

2. GYC staff asks participants to wear a mask prior to and after the race. Masks will not be required during the race.

3. Announcements will take place outdoors prior to the race.

There will be no award ceremony after the race. Awards will be sent via mail to all the winners.

The Family Walk is a great way to start the day. We encourage walkers of all ages, as well as pets and strollers.

The race time start is 9 am (8:45 am for walkers). The event will be held rain, snow or shine. There are no refunds; for information, visit www.gilfordyouthcenter. com.mor or call 603-524-6978.

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Page 22 | THE LAKER | September 28, 2020

Freezing Fruit Fruit can be safely frozen with different methods based upon the desired use of the final product.

Although the use of sugar or syrup is not necessary to achieve a safe product, most fruit used for eating will have a better texture if frozen using a sugar or syrup pack. Fruits that are used for baking are best frozen using a sugar or dry-pack.

Containers for Freezing Using proper packaging material for freezing food is important to help protect flavor, color, moisture content, and nutritive value of the food while in the freezer.

In general, rigid containers, such as glass and plastic, are suitable for all packs, especially for liquid packs.

Regular glass breaks easily at freezer temperatures. If using glass jars, choose wide mouth jars that are made for freezing and canning. Plastic freezer-grade bags are good for dry pack with little to no liquid. If using plastic bags, press them to remove as much air as possible before closing.

General characteristics of packaging materials should be: • Moisture vapor resistant • Durable and leak proof • Made of freezer grade material • Resistant to oil, grease or water • Protect foods from absorption of off flavor or odors • Easy to seal - use freezer tape if needed to reinforce the seal

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Head space allows for the expansion of fruit during the freezing process.

Apples Select crisp apples. Wash, peel and core. Slice medium apples into twelfths and large into sixteenths.

Preparation - Select a pack method Syrup Pack - Use 40% cold syrup. To prevent browning, add 1/2 tsp. (1500 mg) ascorbic acid to each quart of syrup. Start with 1/2 cup cold syrup in a pint container, add fruit, press fruit down and add syrup to cover. Crumple a small piece of water-resistant paper on top to hold fruit down.

Sugar Pack - To prevent darkening, dissolve 1/2 tsp. (1500 mg) ascorbic acid in 3 Tbsp. water. Sprinkle over fruit. You can also steam apple slices for 1 1/2 to 2 minutes. Cool and drain.

Mix 1/2 cup sugar with 1 quart fruit.

Dry Pack - Follow directions for sugar pack, omitting the sugar. Treated apple slices can also be frozen on a tray then packed.

Package, leaving head space, seal, label, date, and freeze.

Blackberries Wash gently in cold water; discarding soft, under ripe or defective fruit.

Preparation - Select a pack method Syrup Pack - Pack whole berries in a container and cover with a cold 40 50% syrup.

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Sugar Pack - Mix 3/4 cup sugar with 1 quart berries.

Dry Pack - Pack into containers.

Berries can also be frozen on a tray then packed.

Package, leaving head space, seal, label, date and freeze.

Blueberries or Huckleberries Select full-flavored, ripe berries.

Remove leaves, stems and immature or defective berries. Do not wash.

Washing results in a tougher skinned product.

Preparation - Select a pack method Dry Pack - Pack into containers, leaving head space. Berries can also be frozen on a tray, then packed. Seal, label, date and freeze. Wash before using.

Cranberries Choose firm, deep-red cranberries with glossy skins. Stem and sort. Wash and drain.

Preparation - Select a pack method Syrup Pack - For syrup pack, cover with cold 50% syrup, leaving head space. Seal, label, date and freeze.

Dry Pack - Pack into containers, leaving head space. Cranberries can also be frozen on a tray.

Peaches or Nectarines Sort, wash and peel. Be careful not to bruise the fruit.

Preparation - Select a pack method Syrup Pack - Use 40% syrup. To prevent darkening, add 1/2 tsp (1500 mg) ascorbic acid/quart syrup. Start with 1/2 cup cold syrup to a pint container, add fruit, press fruit down, add syrup to cover. Crumple a small piece of water-resistant paper on top to hold fruit down.

Sugar Pack - To each quart of prepared fruit (1 1/3 pounds) add 2/3 • Fruit continued on page 23

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September 28, 2020 | THE LAKER | Page 23 • Fruit continued from page 22 cup sugar and mix until dissolved or let stand 15 minutes. To stop darkening, add 1/4 tsp. (750 mg) ascorbic acid dissolved in 3 Tbsp. cold water to each quart fruit.

Package, leaving head space, seal, label, date and freeze.

Did You Know?

Dry-packed frozen berries can be used to make jam. Measure the amount of fruit needed prior to thawing. Thaw under refrigeration, crush, measure and make the jam according to directions.

Pears Choose pears that are crisp and firm.

Wash, peel and core. Slice medium pears into twelfths and large into sixteenths.

Preparation - Select a pack method Syrup Pack - Heat pears in boiling 40% syrup for 1-2 minutes. Drain and cool. Pack pears and cover with cold 40% syrup. To stop darkening, add 3/4 tsp. (2250 mg) ascorbic acid to a quart of cold syrup. (Crumple a small piece of water-resistant paper to hold fruit down.)

Pack into container leaving head space. Seal, label, date, and freeze.

Raspberries Sort berries using ripe, firm and wellcolored berries. Wash gently with cool water and drain.

Preparation - Select a pack method Syrup Pack - Pack berries into containers and cover with cold 40% syrup.

Sugar Pack - Mix 1 quart berries gently with 3/4 cup sugar.

Dry Pack - Pack berries into containers. Raspberries can also be frozen on a tray and then packed.

Package, leaving head space, seal, label, date, and freeze.

Rhubarb Wash, trim, cut into lengths to fit package. To retain color and flavor, heat rhubarb in boiling water for 1 minute, cool quickly in cold water.

Preparation - Select a pack method Syrup Pack - Pack raw or pretreated rhubarb into containers, cover with

cold 40% syrup.

Dry Pack - Pack raw or pretreated rhubarb into containers without sugar.

Pack leaving head space, seal, label, date and freeze.

Strawberries Select fully ripe, firm berries. Wash and sort. Hull, leave whole or slice.

Preparation - Select a pack method Syrup Pack - Place whole berries in container and cover with cold 50% syrup, leaving head space. Seal, label, date and freeze.

Sugar Pack - Add 3/4 cup sugar to 1 quart whole strawberries and mix. Let stand 15 minutes.

Package, leaving head space. Seal, label, date and freeze.

Syrup Concentrations for Freezing Fruits Use the percentage of syrup indicated for each individual fruit.

Type of Syrup | Sugar | Water: 10% (very light) 1/2 cup | 4 cups 20% (light) 1 cup | 4 cups 30% (medium) 1 3/4 cups | 4 cups 40% (heavy) 2 3/4 cups | 4 cups 50% (very heavy) | 4 cups | 4 cups Directions: Dissolve sugar in lukewarm water according to the chart; mix until dissolved. Chill syrup before using.

To Prevent Darkening Light-colored fruits are kept from darkening during handling by the addition of ascorbic acid. Use either powdered ascorbic acid (available where food preservation supplies are sold) or crushed vitamin C tablets.

Finely crush vitamin C tablets before use. Fillers in the tablets may make the syrup cloudy but it is not harmful.

Follow the directions below when adding ascorbic acid in various types of packs.

• In syrup or liquid packs - Add powdered or crushed ascorbic acid to cold syrup shortly before using. Stir it in gently so you do not stir in air. Keep syrup refrigerated until use.

• In sugar or dry packs - Dissolve the ascorbic acid in two to three tablespoons of cold water and sprinkle the mixture over fruit just before

adding sugar.

Head Space for Packing Frozen Fruit Head space allows for expansion of fruit during the freezing process.

Liquid pack (fruit packed in sugar, syrup or water; crushed or puree; juice) Container with Wide Top Opening Pint - 1/2 inch Quart - 1 inch Container with Narrow Top Opening Pint - 3/4 inch (1 1/2 inches for juice) Quart - 1 1/2 inches Dry pack (fruit packed without added sugar or liquid) Container with Wide Top Opening Pint - 1/2 inch Quart - 1/2 inch Container with Narrow Top Opening Pint - 1/2 inch

Quart - 1/2 inch (Courtesy of UNH Extension, Find your answer, 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.)

About the Authors: Adapted from: A. Andres, J. Harrison, So Easy to Preserve, Sixth Edition. Cooperative Extension. The University of Georgia, Bulletin 989, 2014.

For more information on food preservation go to National Center for Home Food Preservation website http://www.uga.edu/nchfp.

Updated by Ann Hamilton, Extension Food Safety Field Specialist, UNH Cooperative Extension.

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Page 24 | THE LAKER | September 28, 2020

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