Wonderful Homegrown Tomatoes

By Kelly Ross

So as a rule, I usually have topics for my food articles set up a few weeks in advance at minimum, but I have received a few emails over the past month asking for advice on how to use the abundance of the homegrown tomatoes they will have when their gardens start coming into season. I know this is a little early as nobody’s garden is even close to pumping out any veggies yet, but as one woman told me, she would love ideas early to ponder over the summer. Also consider our local markets have always got a huge supply banging around, so all in all, you don’t have to wait till harvest time if you want to test drive some of these at any time prior. Most of these are appetizers/salads, but also have a couple of breakfast thoughts, an open-faced sandwich and an incredible tomato pie recipe that is absolutely stellar. As I like to do, I’ll start with breakfast, then onto apps and work my way to dinner.

As I often enjoy doing, I love inter-

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twining my awesome grandmother’s food into many articles as she was always my biggest inspiration and influence when I decided to make professional cooking my profession, and this first one is right from her playbook. Although she passed away almost 10 years ago, to this day my memories of her big heart as well as her amazing cooking are always at the forefront of my mind. My Gram was an avid jammer as she would spend many hours utilizing all the fresh berries she picked in the wild, and yes, her fresh tomatoes as well, into homemade jams.

Tomato jam you ask? Yup, tomato jam, and it’s really yummy. The first few times she served it up to me, she didn’t tell me what it was, likely figuring if she told me I would have stuck my nose up in the air saying “Yuck” and likely I would have run out of her kitchen yelling. Once she told me what it was after eating it a few times, I truly didn’t believe her at all, but eventually, reality set in and I embraced it, to this day. Although she would often heat seal/can much of her jams that we could open weeks/months later, she usually didn’t do so with this one, although it certainly can be. As made, this will hold for a month under refrigeration. This is sweet as well as savory and works great on toast and biscuits, in grilled cheese sandwiches as well as other sandwiches, on burgers as well as so many things. This recipe makes 2 cups of jam and will take 1 ¼ hours to make.

Tomato Jam

1 ½ lbs assorted tomatoes

1 cup sugar

¼ cup apple cider vinegar

1 tbsp orange zest

3 tbsp fresh squeezed orange juice

1 tbsp grated fresh ginger

2 tsp sea salt

1 tsp ground coriander

4 whole cloves

Bring 6 quarts of water to a boil in a large Dutch oven over high heat. Add tomatoes, and boil for 1 minute to loosen their skins. Drain and plunge tomatoes into ice water to stop the cooking process. Peel tomatoes over a medium saucepan, making sure you let the juices drip into saucepan. Core and chop tomatoes and place in saucepan. Stir in sugar and next 7 ingredients. Bring to a low boil over medium heat, reduce heat to low, and simmer 30-40 minutes or until thickened. Remove from the heat and discard cloves. Put back on low heat and mash tomato mixture to desired consistency, using a potato masher. Remove from heat, and cool at room temp. Refrigerate in an airtight

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When it comes to quiche, usually tomatoes can be a mistake as so much of the moisture within them is released into the product giving it a wetter final product than you prefer. There is a secret to avoid having that happen, and that’s by roasting the sliced tomatoes in the oven which works like a gem. I understand how not everyone is a quiche fan, which I have a tough time wrapping my head around if you enjoy eggs, but for those who like quiche, you should enjoy this one. This recipe uses a refrigerated dough to roll out and use for your crust, but you can obviously make your own if you are a seasoned pie crust-making veteran. This is for 1 pie.

Roasted Tomato Quiche

1 ½ lb assorted heirloom tomatoes, about 3 medium tomatoes, sliced ¼ inch thick

½ of a 14.1 oz package of refrigerated piecrusts, at room temp

All-purpose flour

4 large eggs

1 cup whole milk

½ cup chopped red onion

1 tsp kosher salt

¼ tsp garlic powder

¼ tsp black pepper

5 oz Colby jack cheese, shredded, about 1 ¼ cups, divided

¾ cup cooked and crumbled bacon, usually 8 slices, divided

Chopped scallions

Preheat oven to 350 degrees with rack in lower third position. Line a large, rimmed baking sheet with aluminum foil. Arrange tomatoes in a single layer on baking sheet. Bake in preheated oven until lightly browned around edges, about 30 minutes. Set it aside. Do not turn the oven off. While tomatoes are baking, roll out dough on a lightly floured work surface into a 12-inch round. Place in an ungreased 9-inch deep-dish pie plate, pressing dough into bottom and sides of pie plate and fold excess dough under edges, and crimp as desired. Freeze until crust is cold and filling is ready to use, 5-15 minutes. Whisk together eggs, milk, onion, salt, garlic powder, pepper, 1 cup of the cheese, and ½ cup of the bacon in a large bowl until combined. Pour into prepared crust. Bake until the filling is partially set, about 25 minutes. Carefully remove from oven, top evenly with tomato slices and remaining ¼ cup cheese and ¼ cup bacon. Bake until the filling is set, and crust is golden brown, about 20 more minutes. Let cool slightly on a wire rack, about 30 minutes. Garnish with chopped scallions and serve it warm.

This one reminds me of something one would serve at an English tea party, although it’s a twist on a BLT sandwich. Well, sort of. This one I used to serve for small get-togethers of women who would get together for bridge and other card games, as well as for other gatherings, whether casual or formal affairs. These are fresh tomato sandwiches made with homemade bacon mayo on crustless bread and then cut into quarters, so it becomes a finger food kind of thing. These are generally made with a combo of red and yellow tomatoes which adds to the flavor as well as its appearance. This will get you 20 small sandwich appetizers and you will have these made in less than a half hour.

Mini Tomato Sandwiches with Bacon Mayonnaise

5 bacon slices, finely chopped

½ cup mayo

2 tsp chopped fresh chives

½ tsp lemon zest

½ tsp kosher salt, divided

15 thin white, wheat or oatmeal bread slices, such as Pepperidge Farms, crusts removed

1 large red beefsteak heirloom tomato, 8 oz, cut into ¼ inch thick slices

1 large yellow heirloom tomato, 8 oz, cut into ¼ inch thick slices

¼ tsp black pepper

Place chopped bacon in a small nonstick skillet over medium heat and cook, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels. Stir together bacon, mayo, chives, zest, and ¼ tsp of the salt in a small bowl. Spread mayonnaise mixture evenly over 10 of the bread slices. Layer 5 of the mayonnaise-coated bread slices with red tomato slices, sprinkle with 1/8 tsp each of the salt and pepper. Top with the remaining 5 mayo coated bread slices, coated side up, then layer with yellow tomato slices, and sprinkle with remaining 1/8 tsp each salt and pepper. Top with the remaining 5 bread slices. Cut each sandwich into 4 pieces and serve immediately.

Most everyone loves a good salsa, whether accompanying our favorite Mexican/Tex Mex foods, as well as in a good breakfast omelet, not to mention as a dip with tortilla chips. All in all, salsa isn’t a stretch to make at home, but this one is truly much more original than the usual as the tomatoes as well as the jalapenos are cooked in a smoker,

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• so obviously if you don’t have one, it won’t quite be the same. It can be done on a grill if you don’t have a smoker though, but the smokey flavor is 10-fold better coming out of the smoker. After the smoking process, the rest of the flavors involved are of the usual mentality. The smoking process takes the most time, but this can be done whenever you want to be served for future use in the next few days.

Smoked Tomato Salsa

2 cups applewood chips

1 ½ lbs plum tomatoes, 6-7 tomatoes, cut in half lengthwise

2 jalapeño chiles/peppers

1 medium-size red onion, coarsely chopped, 1 cup

⅓ cup fresh cilantro leaves

2 tbsp fresh oregano leaves

2 garlic cloves

2 tbsp fresh lime juice from 1 large lime

1 tbsp honey

1 ¼ tsp kosher salt

Soak wood chips in water for 30 minutes. Drain well. Meanwhile, prepare a charcoal fire in a smoker according to its instructions. Maintain a temp at 200-225 for 15-20 minutes. Place wood chips on the coals. Smoke tomatoes and jalapeños, covered with smoker lid, until tender, about 45 minutes.

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Remove tomatoes and jalapeños from smoker, and discard stems from jalapeños. Place onion, cilantro, oregano, and garlic in a food processor and pulse until finely chopped, about 5 times. Transfer to a medium bowl. Place tomatoes, jalapeños, lime juice, honey, and salt in food processor and process until smooth, about a minute. Transfer to the bowl with onion mixture, stir to combine. Cover and chill at least 45 minutes before serving.

It’s time for a delicious, marinated tomato recipe. If you aren’t familiar with the term Escabeche, it is typically a meat or vegetable that is marinated in a blend of vinegar, peppers, onions, and spices. Tomatoes get a similar treatment in this recipe, which softens them and makes them extra juicy. Apple cider vinegar forms the base of this marinade, spiced with coriander seeds, cumin seeds, black peppercorns, bay leaves, and a Fresno chile. This recipe has southern roots, and as a fellow chef friend of mine once told me that in the south, the closest thing to everyone down there’s anticipation of high school and college football season is when it’s tomato season. This recipe is awesome for anyone who loves tomatoes, and in this marinade, they make a great group appetizer for people to sit around. I strongly suggest serving this with upscale crusty bread to dip into and sop up all that scrumptious marinade. This will serve 6, goes together in 20 minutes but needs to marinate for a minimum of an hour, although longer is better. This can also be used as a backyard BBQ side dish.

Marinated Tomatoes

2 lbs firm, ripe red heirloom tomatoes, about 3-4 large, cored and cut into ½ inch thick slices

2 ¼ tsp kosher salt, divided

1 tsp coriander seeds

1 tsp cumin seeds

½ tsp black peppercorns

¾ cup extra-virgin olive oil

1 small yellow onion, thinly sliced

1 small red bell pepper, thinly sliced

1 small red Fresno chile, thinly sliced

6 medium garlic cloves, smashed

2 fresh bay leaves

½ cup apple cider vinegar

2 tbsp finely chopped fresh oregano

1 tbsp granulated sugar

Arrange tomato slices, slightly overlapping, in a rimmed baking or serving dish. Sprinkle with 1¼ tsp of salt. Set it aside. Toast coriander, cumin, and peppercorns in a small saucepan over medium heat, stirring often, until fragrant, 1-2 minutes. Add oil, onion, bell pepper, Fresno chile, garlic, and bay leaves. Cook, stirring, until vegetables are tender but not browned, 6-8 minutes. Stir in vinegar, oregano, sugar, and remaining 1 tsp salt. Bring to a simmer, stirring often to dissolve sugar. Pour hot mixture over tomatoes. Marinate at room temp for at least 1 hour or up to 4 hours. Marinated tomatoes can be covered and chilled up to overnight as well. If that’s your choice, which is fine, don’t cover and refrigerate until all heat is gone. Also, pull to room temp 1-2 hours prior to serving. Don’t forget the bread to soak up that wicked good marinade.

For the next one, this also includes some marinated tomatoes as well as watermelon cause if you’re tired of your usual watermelon salad, give this fantastic new recipe a try. Tomatoes and melon soak up the tangy lime-gingermint vinaigrette, making them extra juicy and flavorful. Goat cheese crumbles add a nice creamy note to the salad, but crumbled feta works well too. Serve this salad immediately after it is made so the fresh herbs stay bright and perky. This takes 20-30 minutes to make, and this must be chilled for another half hour before eating it. This will feed 6-8 easily.

Marinated Watermelon Tomato

Salad Recipe

5 tbsp fresh lime juice from 3 large limes

1 ½ tbsp honey

1 tbsp finely chopped fresh mint

1 tbsp grated fresh ginger root

½ tsp dried mint

1 ½ tsp kosher salt, divided 1/3 cup olive oil

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6 cups seedless watermelon cubes, cut into 1-inch cubes

3 cups cherry tomatoes, halved

2 medium shallots, thinly sliced

½ cup roughly torn fresh basil leaves

½ cup roughly torn fresh mint leaves

4 oz goat cheese, crumbled, 1 cup

Whisk together lime juice, honey, fresh mint, ginger, dried mint, and ½ tsp of the salt in a small bowl. Drizzle in oil, whisking, until blended. Place watermelon and tomatoes in a large zip lock plastic bag. Pour in lime dressing, squeeze air out of bag, and seal. Chill 30 minutes. Transfer watermelon and tomatoes to a large bowl, reserving marinade in bag. Toss watermelon mixture with shallots, ¼ cup of the reserved marinade, and remaining 1 tsp salt. Gently toss in basil and mint. Transfer to a large platter, and sprinkle with crumbled goat cheese. Serve the remaining marinade on the side as a dressing. So Good!

It’s sandwich time and a knife and fork as this one is served open-faced. I’ve always been a fan of many openfaced sandwiches, and this is much healthier than most. It comes with a creamy cucumber spread to step things up an extra notch. This makes 6 cool sammiches and will be done in 20 minutes.

Open Faced Tomato Sandwiches with Creamy Cucumber Spread 8 oz pkg cream cheese, room temp

2 cucumbers, seeds removed, diced, about 2 cups

¼ cup finely chopped red onion

2 ½ tsp chopped fresh dill

2 ½ tsp chopped fresh mint

2 tsp fresh lemon juice

1 tsp white wine vinegar

1 tsp kosher salt, plus more for serving

½ tsp black pepper, plus more for serving

6 thick slices of bread slices, such as Texas toast, toasted

1 ½ - 1 ¾ lb assorted fresh tomatoes, about 3-4 large, cut into ½ inch slices

2 tbsp extra-virgin olive oil

Thinly sliced chives

Stir together cream cheese, cucumbers, red onion, dill, mint, lemon juice, vinegar, salt, and pepper in a medium bowl until well combined. Spread about ¼ cup of the cucumber mixture onto each slice of the toasted bread. Top each with 2-3 tomato slices, and drizzle each with 1 tsp olive oil. Sprinkle tomatoes with chives, salt, and pepper. Serve immediately.

Our last one today is a process of sorts to put together but oh so worth every minute of it. This one is a classic old-school tomato pie from the south that is chock full of flavor as well as tradition. What Is tomato pie you may ask? This dish is the perfect summer meal with a flaky pastry and a savory, roasted tomato filling. Whoever first created this pie, I’m quite grateful! If you are a fan of tomato pies, you know they can often be soggy. Raw tomatoes are naturally full of water, which tends to leach out as a tomato pie cooks, giving it a runny texture, which is one of the most common conundrums when making a tomato pie. It’s enough to make a home cook throw their hands up in frustration. Not this one my friends. As we did with the quiche, this recipe has you bake most of the tomatoes prior to making the pie to get that moisture out of them, leaving a smoky tasting tomato. Not only does this simple step keep the filling from being too wet, but it also caramelizes the tomatoes, intensifying their flavor. You can even roast them up to a day in advance. When they have cooled, store them in an airtight container in the refrigerator until you are ready to use. With this tip you can churn out savory tomato pies all summer long. This recipe will make one pie of southern love. Although total prep/

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cooking time is in the 3 ½ hour range, much of that is while cooking the tomatoes and then the crust, and then the pie itself, so it’s not as bad as it sounds. You can also prep the crust the day before which will simplify things on game day. Oh, did I forget to mention that this utilizes a homemade parmesan buttermilk crust? Yum!

Old School Southern Hospitality

Tomato Pie

For The Parmesan Buttermilk Pie Crust

2 ½ cups all-purpose flour

3 oz Parmigiano-Reggiano cheese, finely shredded, about 1 packed cup

½ tsp kosher salt

¼ tsp black pepper

¾ cup cold unsalted butter, cubed

¼ cup cold solid vegetable shorten-

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Through June 30, Robert Gordon Show & Sale, to honor the late Robert Gordon, well known locally and afar, painting for sale. Open 10 am-5 pm, Wed.-Mon., ArtWorks Gallery, 132 Rt. 16, Chocorua, 323-8041, www.chocoruaartworks.com

June 18, Lee Rocker of the Stray Cats, 7 pm, Rochester Opera House, 31 Wakefield St., Rochester, info/tickets: 335-1992, www.rochesteroperahouse.com

June 18, Mark Erelli, 7 pm, Feel the Barn Concert Series, 1118 Page Hill Rd., Chocorua, 323-6169, www.thefarmstand.net.

June 19, 2nd Annual Golf Tournament, 9 am-2 pm, Lake Winnipesaukee Golf Club, 1 Lake Winnipesaukee Drive, New Durham, presented by White Horse Recovery, www. whitehorserecovery.com.

June 19, Diabetic Recipe Club, 3:30-4:30 pm, Moultonborough Public Library, 4 Holland St., 476-8895, www.moultonboroughlibrary.org.

June 19, Guided Hikes: Brook Walk, 10-11:30 am, Castle in the Clouds, Moultonborough, reservations required: www.castleintheclouds.org, 476-5900.

June 19, Milkweed Munchers, 1-2:30 pm, monitor milkweed at Grey Rocks, Newfound Lake Assoc., Grey Rocks Conservation Area, 178 North Shore Rd., Hebron, www.newfoundlake.org, 744-8689.

June 19, Music Night at Castle in the Clouds, performer: Jonathan Sarty, dinner and music on the patio, Castle in the Clouds, Moultonborough, reservations required: www. castleintheclouds.org, 476-5900.

June 19, Solar Gazing, noon-4 pm, free, Castle in the Clouds, 455 Old Mt. Rd., Moultonborough, pre-register suggested: 476-5900, www.castleintheclouds.org

June 20, Castle in the Clouds Look at it history, 4:30 pm, join Castle curator Robin Sherman for look at the history of the Castle in the Clouds property, Gilford Public Library, Potter Hill Rd., Gilford, 524-6042.

June 20, Model Yacht Open House, 1-4 pm, Bridge Falls Path, boat displays, racing, by Back Bay Skippers Model Yacht Club, NH Boat Museum, Wolfeboro, 569-4554, www.nhbm.org.

June 20, Music Night at Castle in the Clouds, performer: Sweep the Leg, dinner and music on the patio, Castle in the Clouds, Moultonborough, reservations required: www. castleintheclouds.org, 476-5900.

June 20, The Land of Lucknow: From Ossipee Mountain Park to Castle in the Clouds, 4:30-5:30 pm, talk by Castle curator Robin Sherman, Gilford Public Library, 31 Potter Hill Rd., Gilford, 524-6042, www.gilfordlibrary.org

June 20, When Books Went to War, 7-8 pm, Wright Museum of WWII, 77 Center St., Wolfeboro, info/tickets: 569-1212.

June 21, House Tour, 10 am-4 pm, tour & raffle tickets on sale at Moultonborough Library, 4 Holland St., 476-8895 and tour tickets also on sale at Bayswater, 12 Main St., Center Harbor, 253-8858. www.moultonboroughlibrary.org.

June 21, Kiln Fired Glass Suncatchers with Lynn Haust, 12:30-2:30 pm, League of NH Craftsmen, Center Sandwich Fine Craft Gallery, 32 Main St., Sandwich, 284-6831, https://centersandwich.nhcrafts.org/

June 21, Photography Workshop – Waterfalls, with Matt Cohen, 9 am-1 pm, takes place at Castle in the Clouds Brookwalk, Moultonborough, pre-register at Artworks Gallery, 323-8041, www.chocoruaartworks.com

June 21, Yoga on the Lawns of Lucknow, 6-7 pm, Castle in the Clouds, Moultonborough, reservations required: www.castleintheclouds.org, 476-5900.

June 22, Constellations at the Castle, 8-10 pm, free, donations welcome, Castle in the Clouds, Moultonborough, reservations encouraged: www.castleintheclouds.org, 4765900.

June 22, Dierks Bentley, 7:30 pm, Bank of NH Pavilion, Gilford, 293-4700, www. banknhpavilion.com.

June 22, John Funkhouser Quartet, 6-9 pm, admission charged, Hermit Woods Winery & Eatery, 72 Main St., Meredith, 253-7968, www.hermitwoods.com

June 22, Land, People & Property, 10:30 am-noon, Castle in the Clouds, 455 Old Mt. Rd., Moultonborough, pre-register required: 476-5900, www.castleintheclouds.org

June 22, Loon Cruise, special Newfound EcoTour with Loon Preservation Committee biologist, featuring loons of Newfound Lake, book a tour at Newfound Lake Region Assoc., Bristol, 744-8689.

June 22, Summer Kick-Off Celebration, 5-8 pm, held at Lake View Inn Bed & Breakfast, 20 Martin Hill Rd., Wolfeboro, apps, drinks, Wentworth Watershed, info.: 5340222.

June 22, Weed Watcher Training, 2-4 pm, learn to identify aquatic plants, Newfound Lake Assoc., Grey Rocks Conservation Area, 178 North Shore Rd., Hebron, www.newfoundlake.org, 744-8689.

June 22-24, Concord Market Days, 10 am-10 pm, vendors, food, music & more, downtown Concord, www.marketdaysfestival.com.

June 23, Lucknow Garden Tour, 9:30-10:30 am, Castle in the Clouds, Moultonborough, reservations required: www.castleintheclouds.org, 476-5900.

June 23, Music in the Park, open mic concerts, sign up: 5:30 pm, music starts at 6 pm, free, Hesky Park, Rt. 3, Meredith, all musicians welcome, bring chairs, picnics, snacks, 533-5490, kitty@metrocast.net. Weekly through Sept. 1.

June 23, Piano Night with Sue Howard, 6-9 pm, admission charged, Hermit Woods Winery & Eatery, 72 Main St., Meredith, 253-7968, www.hermitwoods.com

June 23, Recycled Percussion, 7 pm, Cake Theatre, 12 Veterans Square, Laconia, 6776360, www.thecaketheatre.com

June 23, StoryWalk Kickoff Reception Look and Listen by Dianne White, 10-11:30 am, Curry Place, Holderness, free, program of Squam Lakes Natural Science Center, Holderness, 968-7194, www.nhnature.org.

June 23 & 24, John Davidson at Club Sandwich, 7 pm, 12 Main St., Center Sandwich, admission/ https://www.johndavidson.com/weekendshows

June 24, 14th Annual TTCC Tee It Up Fore the Kids Golf Classic, 1 pm, Den Brae Golf Course, Sanbornton, registration/info: 744-2713.

June 24, Craft Fair & Flea Market, 8 am-2 pm, 1018 Whittier Highway, Moultonborough, info: merklebetsy@gmail.com

June 24, Fabulous Franklin Feud, 7:30 pm, Franklin Opera House, 316 Central St., Franklin, 934-1901.

June 24, Hikers Club: Faraway Mountain, 9-11 am, free, Castle in the Clouds, Moultonborough, reservations required: www.castleintheclouds.org, 476-5900.

June 24, Lakes Region Humane Society, Paws in the Park, 10 am-1 pm, food truck, DJ, doggie ice cream social, Tuftonboro Central School, 205 Middle Rd., Center Tuftonboro, https://lrhs.net/event/paws-in-the-park-2023/

June 24, Life in the Fields Tractor Tour, 10 am-noon, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org, 366-5695.

June 24, Open House at North Water Marine, 10 am-4 pm, tour newly renovated showroom, new docks, lunch, refreshments, try a boat at in-water demo, take a ride on Miss Lauren, vintage antique boat from NH Boat Museum, 18 Endicott St. north, Laconia, 366-4811, www.northwatermarinenh.com

June 24, Piano Night with Chris Mega, 6-9 pm, admission charged, Hermit Woods Winery & Eatery, 72 Main St., Meredith, 253-7968, www.hermitwoods.com

June 24, Recycled Percussion, 2 & 7 pm, Cake Theatre, 12 Veterans Square, Laconia, 677-6360, www.thecaketheatre.com

June 24, Silver Pendant with a Bezel Set Stone with Joy Raskin, 10:30 am-4:30 pm, needle felting class, League of NH Craftsmen Meredith Fine Craft Gallery, 279 Daniel Webster Highway, Meredith, info/pre-registration required: 279-7920. Pre-register by June 20.

June 24, Summer Kick Off, 11 am-3 pm, games, booths, fun in Foss Field, Pavilion, 88 Lehner St., Wolfeboro, 569-5639.

June 24, Tee it Up Fore the Kids Golf Tournament, 1 pm, Den Brae Golf Course, Prescott Rd., Sanbornton, Tapply Thompson Community Center, 30 N. Main St., Bristol, info: www.ttccrec.org

June 24, Turkey Wing Whisk Broom, workshop, Sanborn Mills Farm, Loudon, pre-register: www.sanbornmills.org., 435-7314.

June 24, Wolfeboro Parks & Recreation Open House, 11 am-2 pm, Foss Field, Rt. 28, Wolfeboro, learn about Community Sailing Program, NH Boat Museum, 569-4554, www.nhbm.org.

June 24, Yard Sale, 8 am-3 pm, presented by Fidelis Missionary Society, Bristol Baptist Church, 30 Summer St., Bristol, 744-3885, 744-2875.

June 24 & 25, Back in the Saddle at the Castle, equine events, Castle in the Clouds, Rt. 171, Moultonborough, 476-5900, www.castleintheclouds.org.

June 24 & 25, Gunstock Trail Fest, family fun, trail races, 5K, 10K races and more, Gunstock, Cherry Valley Rd., Gilford, www.gunstock.com

June 24 & 25, Maureen Hancock, Lakeport Opera House, 781 Union Ave., Laconia, 519-7506, www.lakeportopera.com

June 24-Sept. 2, Tiny Treasures, Great Joys, this year’s exhibit at Sandwich Historical Society, 10 am-4 pm, Thurs.-Sat., Wentworth Exhibit Room and Elisha Marston House Museum, Sandwich Historical Society, 4 Maple St., Center Sandwich, 284-6269, wwwsandwichhistorical.org.

June 25, Animal Encounters, 10-11 am, presented by expert naturalist from Squam Lakes Natural Science Center, Town Square, Waterville Valley, www.waterville.com or call 1-800-GO-VALLEY.

June 25, Make a Shadow Box with Patsy Fraser, needle felting box, 1-4 pm, League of NH Craftsmen 279 Daniel Webster Highway, Meredith, info/register: 279-7920, https://meredith.nhcrafts.org/

June 25, Needle Felted Shadow Box with Patsy Frasier, 1-4 pm, needle felting class, League of NH Craftsmen Meredith Fine Craft Gallery, 279 Daniel Webster Highway, Meredith, info/pre-registration required: 279-7920. Pre-register by June 20.

June 25, Recycled Percussion, 2 pm, Cake Theatre, 12 Veterans Square, Laconia, 6776360, www.thecaketheatre.com

We have new, used and custom containers available. With wholesale pricing. Quick Delivery. We can also easily pick up and move your current container(s) to a new site.

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FABRICate...

June 25, Session Americana, 7 pm, Feel the Barn Concert Series, 1118 Page Hill Rd., Chocorua, 323-6169, www.thefarmstand.net.

June 26, Music Night at Castle in the Clouds, performer: Mark Bartrum, dinner and music on the patio, Castle in the Clouds, Moultonborough, reservations required: www.castleintheclouds.org, 476-5900.

June 26, Solar Gazing, noon-4 pm, free, Castle in the Clouds, 455 Old Mt. Rd., Moultonborough, pre-register suggested: 476-5900, www.castleintheclouds.org

ONGOING

Adult Oil Painting, Mondays, 9 am-noon, no experience necessary, drop-in group, Ossipee Town Hall, Ossipee, Pat Jones: pjonesossipee3@gmail.com.

ArtWorks Gallery & Fine Crafts/CCAC, art, shows, workshops and events, open year round with seasonal hours, 323-8041, 132 Rt. 16, Chocorua, www.chocoruaartworks.com

Barnstead Farmers Market, Saturdays from 9 am-1 pm, food, crafts, music, 1 West Parade Rd. in Barnstead, www.barnsteadfaramersmarket.com.

Belknap Mill, 25 Beacon St. East, Laconia, gallery and textile museum, events and programs, 524-8813, www.belknapmill.org.

Bristol Farmers Market, 10 am-2 pm, Millstream Park, Rt. 3A, Bristol, info: 2731058.

Canterbury Community Farmers Market, 4-6:30 pm, next to Elkins Library, Canterbury, baked goods, produce, crafts, live music, www.canterburyfarmersmarket.com.

Canterbury Shaker Village, tours, programs, Shaker Rd., Canterbury, 783-9511, www.shakers.org

Castle in the Clouds, Rt. 171, Moultonborough, 476-5900, www.castleintheclouds. org.

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

Chocorua Lake Basin View Lot, mountain views, benches for seating, free, directions/ www.chocorualake.org.

Country Village Quilt Guild, meets first and third Wednesday of each month, 1:303:30 pm, Public Safety Building (back entrance to Police and Fire Dept.), Rt. 25, Moultonborough. Schedule/ countryvillagequilters@yahoo.com

Dam Brewhouse, monthly events, 1323 NH Rt. 175, Campton, 726-4500, www.dambrewhouse.com.

Drawing with Tom Hitchcock, 10 am-noon, class open to all aspiring artists age 12 and up, pre-register: 496-6768, Lakes Region Art Assoc. Gallery, Suite 300, Tanger Outlet, 120 Laconia Rd., Tilton.

Farmington Farmers Market, Saturdays, through Oct., 8:30 am-noon, behind TD Bank North, corner of Central & Main St., fresh local foods, 859-2551, barrons@ worldpath.net

Franklin Community Farmers Market, 3-6 pm, Tues. July-Sept., 206 Central St., Franklin, produce, food, crafts, live music, 934-3229, www.uucfranklin.org.

Garden Tour, 9:30-10:30 am on Fridays, also first & third Saturdays monthly through Oct. 7, Castle in the Clouds, Rt. 171, Moultonborough, pre-registration required: 4765900, www.castleintheclouds.org

Gilmanton Farmers Market, Sundays 11 am-2 pm, local vegetables, flowers, plants, crafts, baked goods, live music and more, 1385 NH 140, on lawn of Gilmanton Year Round Library, Gilmanton Iron Works, www.gilmantonfarmersmarket.com

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

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

Lake Winnipesaukee Sailing Association, youth and adult sailing lessons, sailing competitions, Gilford, www.lwsa.org, 589-1177.

Lakes Region Art Association, exhibits and classes, Suite 300, Tanger Outlet, Rt. 3, Tilton, 998-0029, www.lraanh.org

Land, People & Property, Thursdays from June 1-Sept. 28, 10:30 am-noon, walk around Castle in the Clouds grounds, learn about history of the property with guide, Rt. 171, Moultonborough, registration required: 476-5900, www.castleintheclouds.org.

Laverack Nature Trail at Hawkins Brook, nature trail on boardwalk, free, trail starts to the left of Meredith Village Savings Bank, Rt. 25, Meredith, 279-9015.

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

Live Music, at Gilmanton Farmers Market, Sundays 11 am-2 pm, 1385 NH 140, on lawn of Gilmanton Year Round Library, Gilmanton Iron Works, www.gilmantonfarmersmarket.com

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

Lunchbox-Paintbox, with artist Larry Frates, noon-12:30 pm, first Wed. of each month, http://www.facebook.com/arttoyouwithlarry. Belknap Mill, 524-8813, www. belknapmill.org.

Market on Main, 11 am-3 pm, every Wed. through Oct. 11, produce, artisan goods, food trucks and more, 117 Main St., Alton, www.altonmarketonmain.com

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

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

Monthly Fiber Mingle, 7 pm, bring your own fiber arts project to work on, Makers Mill, 23 Bay St., Wolfeboro, 569-1500, www.makersmill.org

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

Newfound Lake Eco-Tours, informative/scientific tours of Newfound Lake, Newfound Lake Association, www.newfoundlake.org, call for hours/dates of operation: 744-8689.

New Durham Farmers Market, May-mid Oct., 1-6 pm, Depot Rd. next to Post Office, New Durham, 515-1249, www.newdurhamfarmersmarket.com

New England Racing Museum, 922 NH Rt. 106 N., Loudon, www.NEMSMUSEUM.com

NH Boat Museum, boating exhibits, programs, boat building workshops, 399 Center St., Wolfeboro, call for opening day/hours: 569-4554, www.nhbm.org

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

Outdoor Nature Based Storytime for Young Children, Tuesdays, 10:30 am -1:30 pm, Cook Memorial Library, 93 Main St., Tamworth, 323-8510, www.tamworthlibrary.org.

Photo Exhibit, Utility Office, 8 am-4 pm, Mon.-Fri., early automobiles in photographs, free admission, 6 Collins St., Ashland, www.ashlandnhhistory.org

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

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

Quimby Barn Transportation Museum, Saturdays 10 am-1 pm, through Columbus Day, tour early transportation wagons, snow roller, fire truck, Concord Coach and more, Maple St., Sandwich, info: 284-6269.

Remick Country Doctor Museum & Farm, events, tours, 58 Cleveland Hill Rd., Tamworth, 323-7591, www.remickmuseum.org.

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

Solar Gazing, noon-4 pm, free, Castle in the Clouds, Rt. 171, Moultonborough, registration: 476-5900, www.castleintheclouds.org. (Every Mon. through Aug. 28)

Song and Jam Circle, community created jams and song circle, 3rd Monday of each month, Runnells Hall, 25 Deer Hill Rd., Tamworth, free, bring your favorite instruments, Arts Council of Tamworth, 584-2712, www.artstamworth.org

Squam Lake Cruises, family/educational cruises to look for loons, & wildlife, Squam Lakes Natural Science Center, Holderness, www.nhnature.org, call for hours/dates of operation: 968-7194. (Cruises include Discover Squam Cruise daily 1-2:30 pm, Bald Eagle Adventure Tuesdays 3-4:30 pm, Loon Cruise 3-4:30 pm Mondays & Fridays)

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

Tamworth Farmer’s Market, Saturdays, 10 am-noon, 30 Tamworth Road, Tamworth, info: www.tamworthfarmersmarket.org

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

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

Wakefield/Brookfield Historical Society, meetings the second Tues. of each month from May-Oct., most meetings held at Schoolhouse, 2851 Wakefield Rd., with Oct. meeting held at Brookfield Town House, all programs on the history of Wakefield/ Brookfield, everyone welcome to attend, 522-6713.

Wolfeboro Farmers Market, Thursdays until Oct. 26, noon-3:30 pm, local farmraised meat, vegetables, fresh fish, fruit, eggs, baked goods, flowers, maple syrup, honey and a variety of artisanal products, held at The Nick, 10 Trotting Track Rd., Wolfeboro, 391-5661, wolfeborofarmersmarket@gmail.com.

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

• ‘Cue the Grill continued from page 13 ing, cubed

6 tbsp buttermilk

For The Filling

3 lbs assorted medium-large heirloom tomatoes

1 tsp kosher salt, divided

6 thick-cut bacon slices, diced

2 large shallots, chopped

2 garlic cloves, finely chopped, 2 tsp

6 oz aged extra-sharp white Cheddar cheese, grated, about 1 ½ cups

½ cup mayonnaise

½ cup chopped fresh basil

¼ cup thinly sliced fresh chives

1 tbsp Dijon mustard

1 large egg

Fresh basil leaves

Minced fresh chives

As for the pie crust, pulse the flour, cheese, ½ tsp salt, and ¼ tsp pepper in food processor until combined. Add butter and shortening. Pulse until butter and shortening are pea-size pieces, about 5-7 times. Drizzle in buttermilk, processing until dough begins to just come together. Gather and lightly knead dough into a ball on a large piece of plastic wrap, then flatten into a disk and wrap tightly. Chill at least 2 hours or up to 2 days.

To prep the tomato slices, preheat oven to 400 degrees. Cut tomatoes into ½ inch thick slices. Place about 7-8 slices, which will be enough to cover the top of pie, on a baking sheet lined with paper towels, and sprinkle with ¼ tsp of the salt. Cover with additional paper towels, and reserve. Arrange remaining tomatoes in a single layer on a lightly greased wire rack set sitting on a large baking sheet. Sprinkle with ½ tsp of the salt. Bake in the preheated oven until wilted and slightly dried out, 40-45 minutes. Cool completely, about 1 hour.

Roll dough on a floured surface into a 15-16-inch circle about 1/3 inch thick. Transfer to a 9-inch, deep dish, pie plate. Trim edges leaving a 1-inch overhang. Fold edges under and crimp. Freeze dough for at least 20 minutes. Once ready to make the pie, preheat oven to 400 degrees again. Once the 20 minutes have elapsed, line piecrust with parchment paper, and fill with pie weights or dried beans. Bake for 20 minutes, pull from oven, remove parchment and weights, and bake until edges are golden brown and bottom of crust is set, about 8 more minutes. Cool completely, for about 30 minutes. While pie crust cools, cook bacon in a skillet over medium-high until fat is beginning to render, 4-5 minutes. Add chopped shallots and cook until bacon is crisp, and shallots are caramelized, 6-7 more minutes. Stir in garlic and cook until fragrant, about 1 minute. Using a slotted spoon, transfer bacon mixture to a plate lined with paper towels to drain. Cool for 20 minutes. For the filling, stir together cheese, mayo, basil, chives, Dijon, and egg until combined. Sprinkle with pepper and remaining ¼ tsp salt. Fold in the bacon mixture. To assemble the pie, gently spread a third of cheese mixture onto cooled crust, then layer with half of the roasted tomato slices in slightly overlapping pattern. Spread another third of the cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes under the paper towels, pressing filling gently into crust. Shield edges of pie with aluminum foil. Bake in preheated oven until filling is set, 40-45 minutes. Transfer to a wire rack and let stand 1 hour before serving. Sprinkle with basil and chives. Whether using store-bought or homemade dough, make sure to blind-bake the crust/bake it a bit on its own, before adding the filling. This extra step will keep the crust from turning soggy as the pie bakes. Enjoy!

Another article is in the books. I hope some of these intrigues you enough to give them the old college try, especially those of you who specifically asked for different tomato recipes. Check in next week for some more food fun, but until then, continue to keep your taste buds smiling. If you care to reach out with any questions or feedback, please reach out at fenwaysox10@gmail.com.