How Sweet It Is!–New Hampshire’s Maple Weekend
By Mike Moore
As the sun starts to shine a little longer, and the temperatures finally start having two digits instead of one, a terrific tradition kicks off throughout New Hampshire that brings a rush of sweetness to make up for the sours of late winter. Maple Weekend in 2025 will be celebrated on Saturday, March 15 and Sunday, March 16 at many participating sugarhouses, including dozens throughout the Lakes Region.
Sap from sugar maple trees starts to flow as the weather warms; so, this tree not only provides some of the most breathtaking views of the New England foliage in autumn, but it produces a legendary topping to many breakfast options. The history of turning the sap collected from those trees into delicious syrup dates back to the indigenous tribes and early European settlers. There is a nuance to getting the perfect sap to flow, as it requires below-freezing temperatures at night, with warmer sunnier days. This is why March in New Hampshire produces some of the best maple syrup in the world. For hundreds of years, inhabitants of New Hampshire have developed creative ways to obtain the sap from the many sugar maple trees found throughout the state. Metal buckets or tubs have been the preferred choice for sugar makers spanning all the generations.
Over the centuries, most have agreed that boiling down the sap with a wood fire produces superior results. Modern technology has, however, provided
the opportunity to come close to the quality and taste of some traditional-
ly operated Sugar Houses. Alternative heat sources like propane and oil help
regulate temperature and speed up the process. Some houses use hydrometers to regulate the density by tracking the sugar concentration in the sap. Utilizing an evaporator system has allowed sugarhouse owners to have more control over the process. While some debate that modern approaches don’t pay as much homage to the tradition, others debate that the traditional wood fire method is more time-consuming and harder to keep the temperature regulated. The combination of those valuing traditional methods and those looking to experiment with modern approaches has further increased the number of sugarhouses currently in operation, continuing to make it a popular event. New Hampshire and neighboring states have hundreds of sugarhouses currently in operation that open their doors to visitors every year for the festive weekend held each March.
The long-celebrated Maple Weekend offers tourists and local residents alike an enjoyable and educational experience for the whole family. Many of the sugarhouses that participate in the weekend are family-run, often nestled in the forest of their home’s backyard. For visitors to the woodsy haven of the Lakes Region, just finding their first sugarhouse stop on their Maple Weekend tour can be an adventure. But the plumes of smoke billowing out of the little house hidden away in the trees can often serve as a welcoming guide • Maple Weekend continued on page 7
‘Cue The Grill
From Dough to Whoa: March Recipes That Wow!
By Chef Kelly
Happy March, Lakes Region. Slowly but surely, we are trekking through the long winter season. We are by no means out of the winter woods yet, but we are getting closer, thankfully. So let’s focus on some fun comfort foods, especially since it won’t be long before we bust out the grill and spend much of our time cooking outside. Today, I have an outstanding “made from scratch” breakfast sticky bun recipe, a fun crockpot dinner, a unique pizza, a quick casserole, and finally, a twist on a delicious classic French dessert.
This “from scratch” maple pecan sticky bun recipe is as good as you will find in almost any bakery. This is a yeast dough sticky bun which is always an indication you are in for the real thing. This does take a little time in that after 20-30 minutes to make the dough, it needs to proof for an hour before finishing and baking, but it’s well worth it. This is a great example of why bakers go to work between 2-3 most mornings. This recipe will get
you 6 large yummy sticky buns. If you care to make the dough and prep it the day before and throw it in the oven in the morning, that works, although it should sit out at room temp for 20-30 minutes before baking. I also strongly suggest that all dairy items are at room temp when putting this together.
Maple Pecan Sticky Buns
For The Dough
1 cup milk, warmed to 110 degrees
2¼ tsp active dry yeast
2 large eggs, room temp, lightly beaten
4½ cups all-purpose flour, sifted
¼ cup white granulated sugar
1 tsp salt
1 stick + 2 tbsp unsalted butter, 10 tbsp total, room temp, cubed
For The Cinnamon Filling
½ cup unsalted butter, room temp
¾ cup brown sugar, packed
1 tbsp ground cinnamon
For The Maple Pecan Topping
½ cup unsalted butter, room temperature
¾ cup brown sugar, packed
¼ cup pure maple syrup
1 tbsp heavy cream
1 tsp pure vanilla extract
¼ tsp salt
1 tbsp cornstarch
1 tsp ground cinnamon
1¼ cups chopped pecans
Warm the milk to 110 degrees in the microwave, for about 45 seconds, stirring to make sure the heat is even throughout. It’s important to be 110 degrees or just a bit hotter Sprinkle yeast over warm milk and let it sit for 10 minutes until it becomes foamy. In a large bowl, mix sifted flour with sugar and salt. Work in the cubed butter using your hands or a pastry cutter until butter pieces are pea-sized. Add beaten eggs and yeast mixture to flour. Using a stand mixer with dough hook, mix on low until combined, then knead on medium for 5 minutes until smooth. Place dough in a greased bowl. For quick rise, let it rise in a warm oven preheated to 200 degrees and then turned off, for 1 hour. Once I turn the oven off, I wait 5 minutes before putting the bowl in there. For overnight, cover and refrigerate. For the filling, beat the room temp butter until smooth, then mix in brown sugar and cinnamon until well combined and set aside. For the topping, beat butter and brown sugar for 2 minutes. Add maple syrup, cream, vanilla, salt, cornstarch, and cinnamon. Spread it in a lightly greased 9x13 pan and sprinkle with pecans. Roll dough into a rectangle ¼-inch thick. Spread with cinnamon filling, roll into a log, and cut into 6 equal pieces. Place rolls in pan, cut side down on the sticky topping and let rise for 20 minutes. Bake at 375 degrees for 28-30 minutes un-
til golden brown. Cool for 10 minutes before flipping over and serving. So good!
Let’s break out the crockpot for this fun dish that makes for a great comfort food main course. I’m a huge fan of meatloaf and this is a batch that should make everyone happy, and in a crock pot no less to cook all day. This is completed with caramelized onions, beef broth and then finished with melted Swiss. It’s an all day affair in the crock pot on low so set it up before heading out to work and finish with the cheese when you get home. Like any meatloaf, it’s ideal with mashed taters and gravy with your favorite veg and maybe a roll and butter. You can prepare this in 20 minutes and the total time in the crockpot is 7 hours on low. This will feed 6 of you at least.
Crockpot French Onion Meatloaf with Melted Swiss Cheese
2 lbs ground beef
1 cup of breadcrumbs
½ cup grated Parmesan cheese
¼ cup milk
2 eggs
1 tbsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
2 large onions, thinly sliced
2 tbsp butter
1 cup beef broth
8 slices Swiss cheese
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and pepper. Mix until just combined. Shape the mixture into a loaf and place
• ‘Cue the Grill
continued on page 5
it in the crockpot. In a skillet, melt butter over medium heat. Add the thinly sliced onions and cook until caramelized on medium heat, about 15 minutes. Pour the caramelized onions and beef broth over the meatloaf in the crockpot. Cover and cook on low for 6-7 hours or until the meatloaf is fully cooked and tender. About 15 minutes before serving, top the meatloaf with Swiss cheese slices, cover, and allow the cheese to melt. Slice and serve the meatloaf and ladle the onions and broth over the top. It’s as good as it is simple to make.
It’s time for a blast of a casserole and if you are a fan of the Rueben sandwich, you will love this one. I’m not a huge fan of sauerkraut, but I’m not a hater either. If you are not a fan, I use sauteed onions at times in this, as well in my sandwich when the feeling hits me. If this is an option you prefer to go with, I suggest sautéing up a bunch of onions in advance and then draining them as well as possible to get as much of the oil out of it. If given the choice, I prefer the onions, but a true Rueben traditionalist will disagree. A combo of the two also works well. In case some of you are not familiar with a Rueben, it’s corned beef, sauerkraut, Thousand Island dressing, Swiss cheese and marble rye bread. Yes, we use all of that in this scrumptious casserole dish. I make this in a 9x13 baking dish which will feed 8 but if you care to make a smaller version in an 8x8 dish, just reduce the recipe. You can have this prepped and cooked in an hour.
Homemade Reuben Bake
10-12 slices rye or marble rye bread, cubed, about 5-6 cups
2/3 cup butter, melted
1 ¼ - ½ lbs corned beef, cut into bitesized pieces
1 can sauerkraut, 16 oz, drained and rinsed
2 ½ cups shredded Swiss cheese
½- ¾ cup Thousand Island dressing
2 tbsp chopped fresh parsley, optional
2 tsp caraway seeds, optional
Preheat your oven to 350 degrees. Grease a 9x13 inch rectangular baking dish. In a large bowl, toss the cubed rye bread with the melted butter until evenly coated. Spread half of the bread cubes evenly over the bottom of the prepared baking dish. Layer the corned beef over the bread cubes. Sprinkle the sauerkraut, or onions if using, over the corned beef. Distribute half of the shredded Swiss cheese on top of the sauerkraut. Drizzle the Thousand Island dressing evenly over the cheese layer. Sprinkle with chopped parsley and caraway seeds if using. Top with the remaining bread cubes and finally with the rest of the shredded Swiss cheese. Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the bread cubes are golden brown on top. Let cool slightly before serving.
Next, we move on to one of the coolest pizza ideas ever. Many people refer to a pizza as a pizza pie, well I now introduce you to what I call a pizza cake. It’s kind of a deep dish pizza but bigger and the appearance of this is eye-opening. I use a from-scratch yeast pizza dough for this and although buying a pizza ball of dough at a local market is an option, I guarantee you will not get the same product and will likely be disappointed as it just won’t hold up as well as making it yourself. I usually make this in a springform cheesecake pan to get the proper height needed for this, although you can improvise by using a deep dish pizza pan, which will make a great pizza, but it will be more of a traditional pizza as opposed to this high rise pizza cake. Like any pizza, feel free to sub out some of the toppings, but do your best to keep the amounts similar. Making the crust is like the sticky buns earlier in that there is an hour to let the dough rise. The final product isn’t nearly as wide as a traditional pie, but the height sure makes up for it. I usually plan on feed-
ing 4 adults and maybe 4-6 when feeding a family.
Deep Dish Pizza Cake
For the Crust
2 ½ cups all-purpose flour
1 tsp sugar
1 tsp salt
1 cup warm water
2 ¼ tsp active dry yeast
2 tbsp olive oil
For the Filling
1 ¼ - 1 ½ lbs ground beef and/or Italian sausage. I prefer a 75%/25% sausage over hamburg
1 ¼ cup pizza or spaghetti sauce
1 cup shredded mozzarella cheese
½ cup cheddar cheese
1/3 cup sliced mushrooms
1/3 cup thinly sliced green bell peppers or jalapeños
1/3 cup thinly sliced onions
Pepperoni slices
Toppings
Additional shredded mozzarella
Extra pepperoni and vegetables for garnish
Mix warm water and yeast in a small bowl. Let it sit for 5 minutes until it becomes foamy. Combine flour, sugar, and salt in a large bowl. Add yeast mixture and olive oil, mix until dough forms. Knead dough on a floured surface for 8-10 minutes until it is smooth. In a ball form, put in a lightly oiled bowl and cover with damp cloth, let rise 1 hour. Brown ground beef/sausage over medium heat. Drain excess fat. Stir in pizza sauce, cook 5 minutes. Set aside. Preheat oven to 375 degrees. Roll dough into a circle about twice the size of the springform pan, then press into pan and up the sides. Trim excess. If you don’t have a springform pan,
you can use a deep-dish pan. Layer mozzarella, meat filling, mushrooms, peppers and onions and repeat layers as desired. Top with extra cheese and more toppings. Bake 25-30 minutes until crust is golden and cheese bubbles. Cool for 7-10 minutes before releasing the spring of the pan and start slicing. Serve with salad and/or garlic bread. It’s a very fun dinner for everyone.
To end today’s batch of food fun, I offer you another twist on a classic, the cream puff. Cream puffs are a staple in French dessert cuisine using another “from scratch” dough recipe that once finished is either filled and/or topped with an array of custards, puddings, ice cream and or course with usually a chocolate or caramel sauce over the top. Once the actual puffs are made, the rest of the possibilities are almost limitless. This is a great year-round dessert, and I make these often for birthday parties for everyone of all ages, although the kids flip out over them. The puffs are flaky and rich, and the toppings and fillings put the final touch of goodness on these. Instead of individual puffs, this batch is made in a 13x9 baking dish, so it comes out in a rectangular form. Once cooled, you can either cut them into individual squares or as I often do, I will cut this horizontally to fill the inside and put the top back on, add additional goodies, and then cut and serve. The choice is yours to fill the inside or put all the toppings on top instead of inside and out. Regardless of
• ‘Cue the Grill continued from page 5
your choice, this is a sure-fire winner. Between prep and cooking times, plan on an hour or a tad more. It will also need time to cool and rest once topped. This will get you a dozen portions of outstanding goodness. Cream Puff Cake
For The Pastry
1 ½ cups water
¾ cup butter
1 ½ cups all-purpose flour
6 large eggs, room temp
For The Filling
8 oz cream cheese, softened
3 ½ cups cold milk
2 packages of instant chocolate pudding mix, 3.9 oz each
For The Topping
1-2 tubs frozen whipped topping, 8 oz, thawed
¼ cup or more chocolate syrup
smooth ball forms. Remove from the heat and let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny. Spread into a greased 13x9-inch baking dish. Bake at 400 degrees for 3035 minutes or until puffed and golden brown. Remove to a wire rack to cool completely. For the filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over or inside the puff if you care to cut it in half, refrigerate for 20 minutes. Spread whipped topping over the top after 20 minutes and refrigerate until serving. Before serving, drizzle with chocolate and caramel sauces, sprinkle with nuts and hit each portion with a cherry or 2 and serve. This will make you a rock star in your family or whoever you are treating this to.
¼ cup or more caramel syrup
¼ - ½ cup chopped almonds, pecans, and/or walnuts
Maraschino cherries, optional
In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once and stir until a
Enjoy today’s food fun my friends. Hunker down and do what you can to stay warm, always keep your taste buds happy, and if you have any questions or feedback on any recipes, please reach out at fenwaysox10@gmail.com
Winter Issue Now Available
Dining Out in the Lakes Region Available at Hundreds of Locations around the Lakes Region!
We can no longer take the safety of our water for granted. When you turn on your faucet, bathe your child, water your lawn, or flush your toilet, you want to know that your water is safe and clean. We will test and explain your water chemistry in a way that is easy to understand and then recommend the most efficient, effective and economical water treatment solution, custom fit to your needs.
to their destination. Those wanting more assurance to find their destination can bring along a printed version of the Sugarhouse tour map that the New Hampshire Maple Producers Association provides on their website. This non-profit group formed over 80 years ago and continues its success in celebrating the rich history of maple production in New Hampshire. Maple Weekend is such a huge part of the NH Maple Producers Association, that they even have the governor of the state participate in a ceremonial tree-tapping event to kick off the season. But the group doesn’t limit itself to one weekend a year. They hold a yearly competition where sugarhouses can truly test the quality of their work against the best throughout the state.
ing that perfect color are all important steps to take to ensure high-quality results.
chandise, including hats, T shirts, or recipe books.
Smith Farm Stand in Gilford, Abbott Farm in Moultonborough, Young Maple Ridge Sugarhouse in North Sandwich, Eldridge Family Sugar House in Tamworth, and Seabrisket Sugarbush in Brookfield. While many of the houses will be fully operational and welcoming visitors for tours, it is recommended to call in advance to ensure there is availability, since tours often fill up quickly. Whether up in the Lakes Region getting one last day on the slopes, or living locally and looking for a family fun activity before the warm weather kicks in, there are an abundance of sugarhouses nearby to enjoy the celebration, and no sweeter way to bring on the springtime than taking home some of the tastiest candies and syrup made by hardworking, talented members of the local community. • Maple Weekend
Sugarhouses welcoming those on the tour offer a close-up look at how they turn the sap from their sugar maples into the tasty treats they have for sale to their guests. Sugarhouse owners explain or show the sap collection process, which could involve simply drilling a hole for the spile and attaching a bucket. Some houses might run multiple lines from the spiles to a collection area so they can produce a larger amount of their product. Once the sap is collected, it’s brought to the sugarhouse to begin the boiling process. No matter the technology used in the process, syrup makers take a meticulous approach to create the perfect syrup. Boiling the sap at the perfect temperature, filtering it thoroughly, and obtain-
For people touring a sugarhouse that offers a live demonstration of the process, they will be sure to appreciate the cozy warmth of the wood fire stoking in the sugarhouse on those chillier March days. The sweet aroma of the sugaring process will also have folks craving waffles in a matter of seconds. The care taken during the boiling process results in a terrific array of maple-based products available to those taking the tour. The bottles of syrup made right from the house they’re touring are enough to bring in visitors from across the country. Many houses offer a variety of options in traditional syrups, from the subtler golden and amber flavors perfect for the Sunday family breakfast, to the darker varieties that have a more robust flavor, and are ideally used for cooking. Some of the sugarhouses in the Lakes Region offer bourbon barrel-aged syrups that take months to reach perfection. Several of the retail shops at the local houses have granulated maple sugar to use when looking for a bit of a healthier alternative to cane sugar, as well as maple butter and maple cream to use as the perfect toppers for bread and pastries. Many stops on the Maple Weekend tour allow visitors to bring home an overstuffed goodie bag full of custom designed maple candies and homemade pastries. Maple ice cream can be hard to resist even in colder weather; maple-flavored soft serve has been a favorite for both locals and tourists alike for many years. Some houses even sell their own mer-
Maple Weekend is such a popular attraction throughout the Lakes Region that some sugarhouse companies offer housing accommodations as part of their tour for maple fanatics to get an immersive experience. The New Hampshire Maple Experience opened a museum in Bethlehem to honor the “sweet tradition”. Their tours are offered multiple times a day, where people can see a working sugarhouse operation in addition to the museum. The museum offers an interactive experience, allowing visitors to participate in the process of identifying and tapping a sugar maple. The museum also has various displays of tools used in the sugaring process over the years.
Some of the sugarhouses participating in Maple Weekend around this year include Big Lake Maple in Wolfeboro,
Mark your calendars! The New Hampshire Farm, Forest, and Garden Expo is back and better than ever for its 42nd year. Join us at the Deerfield Fairgrounds on May 2 from 9 am–5 pm and May 3 from 9 am–4 pm, for two days of fun, education, and agricultural inspiration. We’re excited to continue our tradition of celebrating Farming, Gardening, and Forestry while promoting preservation, supporting local commerce, and showcasing machinery in action.
This family-friendly event has something for everyone. Explore engaging exhibitors, meet agriculture experts,
and check out workshops and demonstrations perfect for families, gardeners, homeowners, hobby farmers, and industry professionals. From fiber arts and beekeeping to conservation organizations and horticultural displays, you’ll find an endless array of activities to enjoy. Plus, we’re excited to announce the expansion of hands-on learning activities for kids and adults alike in our new 4-H Clover Corner, ensuring that everyone leaves with new knowledge and experiences.
There’s still time to get involved and showcase your business at this incredible event. Exhibitor participation and
sponsorship are essential to helping us keep the traditions alive—supporting young farmers, promoting conservation, and celebrating responsible practices that protect and enhance New Hampshire’s vibrant landscape.
With three buildings and plenty of outdoor space, we’ve got room for everyone! Have an educational presentation or workshop idea? We’d love to hear from you. Don’t miss this chance to connect with thousands of attendees while making a lasting impact.
We can’t wait to see you! Admission is just $10 per person, and kids 12 and under get in free. Tickets are available
now online or at Gate E. Be sure to save the dates and bring the whole family! Learn more at www.nhfarmandforestexpo.org/.
The New Hampshire Farm, Forest & Garden Expo is proudly supported by the University of New Hampshire Extension, the NH Division of Forests & Lands, and the NH Department of Agriculture, Markets & Food. As a 501(c)3 non-profit organization, we’re dedicated to making this event a highlight for our community and beyond. See you in May.
Help Bring The Nick Indoors! A Campaign to Build a Year-Round Indoor Facility
Over two decades ago, our community transformed a vacant lot into The Nick—a vibrant, 32-acre outdoor recreational facility that welcomes everyone, regardless of age, financial ability, or background. Today, The Nick is a cornerstone of the Wolfeboro community, hosting over 200,000 visitors annually and serving as home field to numerous local youth and senior sports leagues.
Concord, New
Hampshire
Now, The Nick is thrilled to announce its most ambitious project yet: a 33,500 sq. ft. indoor recreation facility designed to serve the Greater Wolfeboro
area year-round. This state-of-the-art facility will provide critical indoor space for exercise, social connection, and after-school programs, especially during New Hampshire’s long winters and unpredictable weather.
Building a Vision for the Future: The new facility is designed with inclusivity and community wellness in mind. Planned features include:
• An indoor walking and running track
• A multi-use sports area that can accommodate court and field sport practice: Basketball, pickleball, tennis, volleyball, lacrosse, soccer, field hockey
• A multi-purpose room for small gatherings and community programs
• A lounge space for socializing and connection
• Additional improvements, including a paved parking lot and outdoor seating
“This new indoor facility will transform The Nick into a year-round destination where families, friends, and neighbors can gather, stay active, and feel connected, regardless of the season,” said Holly Aucoin, Executive Director of The Nick. “We are deeply grateful to everyone who has contributed so far and are confident that, together, we can reach our fundraising goal
and make this vision a reality.”
Rallying the Community to Cross the Finish Line: Thanks to the overwhelming generosity of donors, The Nick has already raised over 95% of the $10,515,000 required to bring this vision to life. Now, the community is invited to help raise the final $375,000 so that we can break ground THIS SPRING, with a grand opening anticipated in 2026!
A Legacy of Service, A Future of Growth: Since opening in 2006, The Nick has continually evolved to meet the needs of its community. From adding playgrounds and fitness courses to installing outdoor lighting and creating a dog park, The Nick has transformed into a vibrant community hub. As a nonprofit, The Nick does not rely on taxpayers but on the community to operate and grow. Please help us pave the way forward by supporting us today. This indoor facility will ensure that The Nick continues to be the place where everyone can play, thrive, and connect—now and for generations to come.
To learn more about the project or to make a donation, visit TheNick.org/ NewFacility.
Sweet Season in the Lakes Region
By Kathi Caldwell-Hopper
“I am now endeavoring to procure as many as I can of the Sugar maple trees, to commence plantings of these.”
—Thomas Jefferson in a letter to Hugh Rose, 1792
Imagine a world without sugar. Then imagine a world where the only sweeteners are molasses and brown sugar. This was the norm in pre-Civil War
days in America.
What a blessing maple syrup was at the time and well into the future. During World War I, syrup replaced cane sugar and that was good news for places such as the Lakes Region of New Hampshire, where sap flowed abundantly in late winter.
If a farm produced a large quantity of maple syrup, it stood to reason the farmer would want to profit. Tapping
trees for sap, boiling it into syrup and bottling it were time-intensive endeavors, so why not sell syrup to an eager public? This could offset the cost of production.
Among the first places to sell syrup in the area was High Maples Farm in Gilford, as told in “The Gunstock Parish –A History of Gilford, New Hampshire” by Adair D. Mulligan. The production of syrup at the farm was staggering, overseen by owner Samuel Smith. The workload was lessened with the help of Smith’s 10 children who helped with the farm’s 1,500 buckets of sap from the farm’s orchard. The yearly output saw maple syrup sold to Lakes Regioners and customers out of the area/state.
At some farms with maple syrup production, mud season sap gathering and boiling became somewhat of a celebration. By the 1930s, High Maples Farm opened its door for sugaring off parties. Local children and teens, as well as winter visitors, enjoyed the parties where they could watch sap boiling and indulge in “sugar on snow” made when hot syrup was placed on snow.
In earlier times, making maple syrup was a fascinating pastime for the wealthy in America. A quote dated 1722 from New Hampshire’s Lieutenant Governor John Wentworth, says, “I sent a small box of maple sugar to a British nobleman. I hope to make this a very useful and profitable business.”
The tiny box of maple sugar candy Wentworth sent to a British nobleman showed the Governor had the right idea. Like many others in New Hampshire, Wentworth had a sweet tooth for the delicious syrup from the maple tree and saw it as a fine gift.
New Hampshire’s maple syrup was originally produced by native people. The early European settlers in the state likely learned from natives how to collect sap and boil it to make the syrup from the sugar maple trees around them.
In the early days of the country, sugar was not easy to obtain; discovering there was a natural way to get sugar from trees must have seemed like manna from heaven to settlers. But they soon learned it was a time-consuming, difficult process to make maple sugar and syrup.
In New England, if you could make and store maple products, you had a valuable currency to trade with others. It was just about the only sweetener in the United States in the 1700s and 1800s. By the late 1880s, around 300,000 gallons was produced for sale on a yearly basis.
The early colonists endured the harsh New Hampshire winters and once they knew the process of maple sugaring, they were eager for late winter and early spring to arrive. They knew this was when they could harvest sap for sugar, and they watched the weather with anticipation. (A successful maple year depends greatly on the weather and temperatures.)
The process usually started in late February when harvesters went into the woods where they had sugar maple trees. At that time, they drilled tiny holes into the trees. The process took time, because the clear sap in liquid form dripped slowly from the taps into
• Yesteryear continued on page 11
• Yesteryear continued from page 10
buckets placed on the trees. Bringing the buckets from the woods to a camp or farm was also labor intensive. Over time, harvesters began to use oxen or horses to transport the buckets of sap to the sugarhouses.
Once at the sugarhouse, the next step in the long process began. During the time of native people, hot stones were placed into logs they had hollowed out. They filled the log containers with the sap and boiled it over the fire. The process was time-consuming, but the results were worth the effort and long boiling time. When the boiling produced dry sugar, it was formed into a cake of sugar or “block sugar” or it was stirred to make grainy sugar. The native people also made sugar on snow by pouring sugar onto snow to create a taffy-like, delicious product. Due to the danger of maple syrup spilling when transporting it, maple sugar in blocks was much easier to carry without losing any of the precious product.
In the early days of the country, maple syrup and sugar was used to season breads and beverages. According to historical information from the UNH Cooperative Extension, maple sugar was an important part of the typical person’s diet.
Over the years, the process of maple sugaring has certainly improved. Kettles and later, evaporators were much more efficient for use in sap houses.
The Shakers, with a village community in Canterbury, New Hampshire and elsewhere in the United States, were an ingenious group. They believed that doing any project correctly was important and godly. Hands to work, hearts to God was one of their sayings and they lived the belief daily. Maple sugaring was done by the Shakers at their villages, among them at Canterbury. The maple products were later sold around New England
and tourists eagerly purchased maple candies and syrup.
According to information from Canterbury Shaker Village, the Shakers once had a “thriving maple sugar camp. Throughout the 19th- and 20th-centuries, Shakers spent early spring days gathering sap and their nights boiling maple syrup and making candy. At the conclusion of the maple season, the Shakers would emerge from the camp and return to Shaker Village with their sweet harvest in hand.
“Records indicate that in 1864, at the height of the American Civil War, the Shaker Village Church Family set out almost 1,200 wooden buckets for the gathering of sap and produced almost 700 barrels of maple syrup. The syrup was not only an important sweetener for the many mouths they fed daily, but an important cash crop for sale to the outside world.”
It was said the Shakers at Canterbury once had a maple tree orchard with over 1,000 trees about a mile or two northeast of their village. From there, they tapped the trees and eventually produced candy, sugar cakes, syrup and other products which were sold to the public.
When a Shaker elder once visited Canterbury in the mid 1800s, he was shown the sugar camp and was impressed that they made around 2,000 pounds of sugar the year before. This was a very large amount of maple sugar and shows how important the sales of the product were to the Shaker economy.
Much as the Native Americans and early colonists had discovered, it was hard work hauling the sap to their homes once it was collected from sugar trees. Thus, they found a more efficient and less physically taxing way to harvest the sap and boil it down to make the syrup. The Shakers made an exodus from their living quarters in the main village and set up a temporary residence at a sugar camp a few miles
away.
Located on Shaker property, the sugar camp was a great place to make maple products. The Shakers stayed at the camp for a month or more and had living quarters, a sugarhouse where they boiled the sap and other buildings.
The Shaker men took turns staying up at night to boil the sap, feed the fire and watch over the sap house. It was hard work but much easier than hauling the gathered sap to the main village to be boiled down.
Shaker Sisters kept the buildings clean and made meals for the group.
A Canterbury Shaker, Nicholas Briggs, recalled maple sugaring as a boy, “The maple sugar season began soon after school closed, and it was
an interesting time for the boys. They always were in requisition to assist in distributing the buckets to the trees and driving the spiles in the holes bored by the brethren.”
While the popularity of maple syrup never really caught on in England, Governor Wentworth’s plan to harvest and sell maple products was a good one. Americans used a lot of maple syrup. To this day, they still do so. When the sap begins to run in the late winter, we eagerly anticipate, as did people many years ago, the sweet taste of maple syrup to come.
2022 Marvin Lumber and Cedar Co., LLC.
Maple Season and The Heritage Farm Pancake
By Charlene Muscatell
With
ies, continuing the long-standing tradition of adding sweet maple products in our homes to warm us while the snow starts to melt. For hundreds of years, maple sap has been processed by people in one way or another, with written evidence of sugaring by the indigenous peoples
of New England as far back as 1557. Since European settlers came to New England, the region had traditionally been made up of farmlands. With economic development over time, agriculture changed and so, of course, did farms. Some of the farms that remain have also changed in some ways. If a farm transitioned or expanded, it may have been to offer different products altogether or to include products from new livestock, produce or trees. In New England, where maple trees are abundant, numerous farms have found maple sugaring an enjoyable and profitable addition to their products.
Traditional farms in New Hampshire were built and worked by close-knit families. Many to this day are still only run by family members and close friends, as farming is a way of life and not just a job. Farmers typically have very different day-to-day lives than those working in any other industry, to say the least.
Today, maple sugar and syrup are still very popular, especially for those with a sweet tooth. Common cuisine recipes include not only a delicious topping for pancakes and waffles but for roasting or glazing meats, vegetables and nuts, for salad dressings and marinades, cinnamon rolls and other pastries, for flavoring drinks and as a natural sweetener for coffees and teas.
The syrup is graded by color and taste from golden and delicate to very dark and strong. Each person may have their own preference for the grade
or one could enjoy all levels. Maple weekend in New Hampshire is coming up March 15-16. You can find a list of sugar shacks and maple farms in your area and many resources about Maple trees, syrup and other products on The New Hampshire Maple Producers Association webpage at https://nhmapleproducers.com.
One example of a local traditional maple family farm, that offers more than just syrup, is The Heritage Farm and Pancake House in Sanbornton, New Hampshire. Matthew and Rachel Swain were born and raised near one another on small farms in New Hampshire and have always worked and lived the traditional farm life. As they grew, fell in love and married in 1999, they decided to keep with their traditions. They purchased land near where they lived and decided they would offer a sense of real farm life and tradition to the outside world. Now, Matthew and Rachel Swain, own and run the Heritage Farm and Pancake House in Sanbornton with their children. “Heritage Farm was created with this vision of inviting everyone to go back to their roots and be able to visit and enjoy a piece of their past. We hope you will feel this connection when you visit us.”- Rachel Swain.
From primarily a dairy farm, Matthew was trained, at a young age, by his father on the techniques of wood • Heritage Farm continued on page 13
Electronic Waste Collection Day – Laconia & Gilford Lions Club April 12
Got an old computer collecting dust in your closet or a broken air conditioner sitting on the back porch? What do you do with such items when you replace them? Everything from laptops, phones and computers to TVs cost a fortune to haul away.
Turn all that junk over to the Laconia-Gilford Lions Club during their Electronic Waste Collection Day fundraising event which will be held on Sat-
• Heritage Farm continued from page 12
fired maple syrup processing. Matt took to syruping quickly and you can often hear him say that he loves what he does. In New Hampshire, Matthew and his family have one of the few farms still using this traditional syruping process, which makes their syrup quite unique. “You can really taste the difference”- Matthew Swain says.
Since 2003 Matt, Rachel and their children have lived and worked on their farm and Pancake House. Opening for the season each year on March first, Heritage Farm Pancake House offers guests a unique experience of enjoying homemade maple syrup, pancakes and other delectable breakfast options. They offer pancakes with a multitude of flavor options from banana walnut, gingerbread, blueberry and the list goes on. Their meal options also include delectable bacon, French toast, homefries and eggs. You can even order your bacon cooked from levels of floppy to dead. And of course, they also offer coffees, hot cocoa and juices to wash down your scrumptious meals.
From May through October Heritage Farm also has open to their guests the “Fiddlefern Petting Farm”, which you can enjoy before or after your meal and really enjoy your time there. This
urday, April 12, in the Cinemas 8 parking lot in Gilford (9 Old Lake Shore Road) from 8:30 am to 12:30 pm. Note: this is a new location as of a few years ago. For a small disposal fee, not only will we take your old electronic items off your hands, we will recycle them. The disposal charge is almost always less than the prices at local transfer stations. Cash or checks will be accepted but not debit or credit cards.
adorable array of farm animals includes sheep, goats, alpacas, ducks and chickens! If you want a more hands-on experience, you are also able to sign up for a morning or afternoon feeding workshop.
If a trip to the pancake house and petting farm seems like a weekend excursion to you, they also offer a cozy AirBnb rental called “The Maple Cottage”. Come enjoy more time on the farm and really experience some traditional farm life while exploring the region a bit more.
Because this family-owned pancake house is so unique and reviews of their high-quality meals make them a popular destination, they are not able to take reservations. Please expect some extra time and enjoy the property, the petting farm or have fun in the playground with your children.
Heritage Farm Pancake House can be found at 16 Parker Hill Road Sanbornton, NH 03269. Their hours are Fridays and Saturdays from 7:30 am to 12:30 pm March through May and Wednesdays through Saturdays during the summer months. Feel free to call with any questions 603-524-5400. You can find their menu, including vegan and gluten-free options, as well as other information about their farm and maple syrup, on their webpage at heritagefarmpancakehouse.com.
Lions Club members will even help you unload them! You do not have to be a resident of Laconia or Gilford to take advantage of this fundraiser - it is open to everyone.
Items you may want to consider dropping off are laptops, PC towers, PC LCD monitors, servers, CD/DVD players, camcorders, AV equipment, VCRs, speakers, copiers, faxes, scanners, printers, phones (land and cell), phone systems, humidifiers and computer accessories (all $5 unless very large).
In addition, we will also take microwaves, air conditioners, dehumidifiers (all $10), CRT monitors less than 50 lbs. and TVs less than 25” ($20), TVs 26” and larger ($30). For TVs needing more than one person to lift or CRT monitors over 50 lbs., the item will be weighed on site and the price determined. Anything with a cord not listed will also be accepted. We are also now accepting Teflon pots and pans for $1.
You cannot drop off smoke detectors, oils, paints, thinners, batteries (except car batteries), tires, items containing mercury such as fluorescent and CFL light bulbs or thermometers, capacitors, ballasts, or any other hazardous waste.
Don’t miss this opportunity, or you’ll be storing these things another year - “Don’t throw it out, Recycle it!” You’ll not only help the environment by disposing of your unwanted electronics responsibly but also help the Lions, the largest service organization in the world, raise funds to meet pressing needs in our community: eye exams, eyeglasses, hearing aids, food pantries, college scholarships, holiday food baskets for needy families, youth sports programs, are just a few of the local charitable organizations that we assist. All that for a disposal fee that, in most cases, is less than the cost at local transfer stations.
The Laconia-Gilford Lions Club appreciates your help with their Electronic Waste Collection Day fundraising event and wishes to thank in advance everyone who contributes to making a real difference in our community. This project has been officially sanctioned by the Green Sanctuary Committee of the Unitarian Universalist Church of Laconia.
Look for the yellow Lions’ vests on Saturday, April 12 at the Gilford Cinemas 8 parking lot. No matter how large or small, every item adds up!
Please call ahead for event updates. Information and schedules subject to change. Through March 30, One Step, Two Step: Shoes!, Celebration in the Art of Footwear, 7 a.m. - 6 p.m., Mon.-Sat., Sunday. 9 a.m. - 4 p.m., Canterbury Country Store, 3 Center Rd., Canterbury, 603-783-9933, www.cantrburycountrystore.com.
March 3-5, NH Special Olympic Winter Games, 9 a.m., Waterville Valley Resort, 1 Ski Area Rd., Waterville Valley, 1-800-GO.VALLEY, www.waterville.com.
March 4, Gathering of the Greats Networking, 4 – 6 p.m., free, Tilly’s Market Cafe 96 Daniel Webster Highway, Belmont, bring a friend and make great connections, chelsea@ levelupnh.com, 603-714-8512.
March 5, Family Movie Night: Little Giants, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 6, Introduction to Animal Tracks & Signs, 9:30 – 11:30 a.m., Hebron Town Forest, 184 Groton Rd., Hebron, program by Newfound Lake Region Assoc., free, pre-register: www.newfoundlake.org.
March 6, Mount Washington Observatory presents: Home of the World’s Worst Weather, 4 – 5 p.m., Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 603539-6390
March 6, Movie Night: The Replacements, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 6, World Culture – Universal Yums!, 3:30 – 5 p.m., teen program, Meredith Public Library, 91 Main St., Meredith, 603-279-4303, www.meredithlibrary.org.
March 7, Double Vision Foreigner Experience, 7:30 – 9:30 p.m., Lakeport Opera House, 781 Union Ave., Laconia, 603-519-7506, www.lakeportopera.com
March 7, Frank Santos Jr., 7:30 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com
March 7, Friday Family Fun Night, 5 – 7, p.m., games, music, après ski and more, Waterville Valley Resort Base Lodge, 1 Ski Area Rd., Waterville Valley, 1-800-GO.VALLEY, www.waterville.com.
March 7, Intro to MIG Welding, 4 – 7 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603569-1500, www.makersmill.org
March 7, Intro to Sociocracy: aka Dynamic Governance, 12:30 – 2 p.m., five-session series on collaborative governance for nonprofits, businesses, and teams, Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 7, The Irish Tenors, 7:30 p.m., The Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.
March 7, Zach Nugent & Friends: Play Originals and More, 7:30 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 7-8, Winni Dip – NH Special Olympics, fundraiser, info.: 603-524-5531.
March 8, Being Petty: The Tom Petty and the Heartbreakers Experience, 8 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com
March 8, Chill on the Hill, 3 – 8 p.m., Inn on Main, 200 N. Main St., Wolfeboro, www. chillonthehillnh.com.
March 8, Finishing & Embellishing Skills for Upcycled Fashion, 10 a.m. – noon, Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 8, Glow Skate!, 4:30 – 6 p.m., Merrill Fay Ice Arena, 468 Province Rd., Laconia, jlile-sexton@pphnh.org.
March 8, Homesteading: Sourdough Starter Basics, 9:30 – 11:30 a.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 8, Jewelry: Wire-Wrapped Cabochon Pendant, 1 – 4 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 8, Moose With a Uke, 11 a.m. – noon, children’s program, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 603-539-6390. https://franklinanimalshelter. com/furball/
March 8, New England Irish Harp Orchestra Concert, 1 – 2 p.m., free, Laconia Public Library, 695 Main St., Laconia, 603-524-4775, https://www.laconianh.gov/1000/Library
March 8, Paint Your Pet, 2 – 5 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-5691500, www.makersmill.org
March 8, Saturday Afternoon Music Series, 3 – 6 p.m., with Arlene WOW!, Pistol Pub, Gunstock Mountain, 719 Cherry Valley Rd., Gilford, 603-293-4341, www.gunstock.com
March 8, Snowshoe Yoga, 10 a.m. – noon, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., 603-366-5695.
March 8, 15 & 22, Tap Into Maple, 10, 11, noon, 1 & 2 p.m., learn about maple syrup production, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., 603-366-5695.
March 9, Pure Prairie League, 5 p.m., Rochester Opera House, 31 Wakefield St., Roch ester, 603-335-1992, www.rochesteroperahouse.com
March 9 & 16, Discover the Essentials of Drawing, 10 a.m. – noon, Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
What’s UP
March 10, Fiber Arts Monthly Mingle, 1 - 3 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 10, Intro to Machining on the Bridgeport, 2 – 6 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 11, Digging into Native History in NH, 6 – 7 p.m., Moultonborough Public Library, 4 Holland St., Moultonborough, pre-register: 603-476-8895, www.moultonboroughlibrary.org.
March 11, Science Pub – Moose: Seasonal Habitat Shifts & Threats, 5:30 – 7 p.m., Squam Lakes Assoc. program held at Walter’s Basin, 859 U.S. Rt. 3, Holderness, reservations: www.squamlakes.org., 603-968-7336.
March 12, Family Movie Night: Space Jam, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 12-16, Francis Piche Invitational Race, Gunstock Mountain, 719 Cherry Valley Rd., Gilford, 603-293-4341, www.gunstock.com
March 13, Movie Night: Arthur the King, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 13, The Blue Ribbons, 7 p.m., Hermit Woods Winery, 72 Main St., Meredith, tickets: 603-253-7968, www.hermitwoods.com
March 14, Full Moon Snowshoe Hike, 6 – 7:30 p.m., Prescott Farm Environmental Education Center, 928 White Oaks Rd., Laconia, info.: 603-366-5695, www.prescottfarm.org.
March 14, GMP Cocktails, Dinner, Comedy Roaster Fundraiser, 6 – 9 p.m., Church Landing, 81 Daniel Webster Highway, Meredith, info.: gmp@greatermeredith.org., 603702-3976, call or text.
March 14-15, Murder at the Pie Auction, Dessert Theatre Mystery Show, 6:30 – 10 p.m., Franklin Lodge of Elks #1280, 125 S. Main St., Franklin, 603-934-1901, www. FOHNH.com.
March 15, Beginner Rug Hooking: Tulip, noon - 5 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 15, Bezel Set Pendant or Earrings , 9:30 a.m. – 12:30 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 15, Homesteading: DIY Rodent Control, 9:30 a.m. – 11:30 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 15, Saturday Afternoon Music Series, 3 – 6 p.m., with Jackie Lee, Pistol Pub, Gunstock Mountain, 719 Cherry Valley Rd., Gilford, 603-293-4341, www.gunstock.com
March 16, Alcohol Inks: the easy-going cousin of watercolor! , 1 – 2:30 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 17, Dervish, 7:30 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 18, Intro to 3D Printing, 4 - 8 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603569-1500, www.makersmill.org
March 18 & 22, Nature Station, 10 a.m. - noon, free, open to all, Grey Rocks Conservation Area, 178 North Shore Rd., Hebron, program by Newfound Lake Region Assoc., free, pre-register: www.newfoundlake.org.
March 19, Family Movie Night: Angels in the Outfield, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 20, Silent Film Series: The Iron Mask, 7 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 20, What Birds Can I Expect Here?, 5:30 – 7 p.m., Prescott Farm Environmental Education Center, 928 White Oaks Rd., Laconia, info.: 603-366-5695, www.prescottfarm. org.
March 21, Shot of Poison, 7:30 p.m., Lakeport Opera House, 781 Union Ave., Laconia, 603-519-7506, www.lakeportopera.com
March 21, Sugar Mountain - Tribute to Neil Young, 7:30 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 22, Reverie Road, traditional Irish music, 7 p.m., Anderson Hall, Brewster Academy, Wolfeboro, by Wolfeboro Friends of Music, pre-register: 603-569-2151, www. wolfeborofriendsofmusic.org
March 22, Upcycled Fashion Show: Final Preparation for Entrants, 9 a.m. – noon, Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 22, Vienna to Berlin: A Germanic Journey, 7 p.m., guest artist Sally Wituszynsk, viola, Inter-Lakes Auditorium, Meredith, Lakes Region Symphony Orchestra, tickets: www.lrso.org
March 22, Winter Hike to Settlement Loop, 9 – 11 a.m., Castle in the Clouds, Rte. 171, Moultonborough, pre-registration required: 603-476-5900, www.castleintheclouds.org.
March 23, Big Bad Voodoo Daddy, 7:30 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 26, Family Movie Night: Sonic, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
• Tree & Shrub Pruning • Fertilization & Soil Care
• Cabling & Bracing • Insect & Disease Management
Grab
100%
March 27, Comedian Bob Marley, 7:30 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 29, Homestead Health: Macronutrients & Food Labels, 9:30 a.m. – noon, Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
March 29, Recycled Percussion, 3 & 7 pm shows, Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 29, The Beautiful Losers – A Tribute to Bob Seeger & the Silver Bullet Band, 7:30 p.m., Lakeport Opera House, 781 Union Ave., Laconia, 603-519-7506, www.lakeportopera.com
March 29, Winter Hike to Oak Ridge via the Cut Off Trail, 9 – 11 a.m., Castle in the Clouds, Rte. 171, Moultonborough, pre-registration required: 603-476-5900, www. castleintheclouds.org.
March 30, So Good: The Neil Diamond Experience Starring Robert Neary, 7 p.m., The Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.
March 29, Upcycled Fashion Show, 2:30 – 4 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
April 1, Fiber Arts Monthly Mingle: Evening, 6 – 8 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
April 5, Beginning Your Jewelry Making Journey, 10 a.m. – 6 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
April 5, Line Dance Night, 7 p.m., Lakeport Opera House, 781 Union Ave., Laconia, 603-519-7506, www.lakeportopera.com
April 5, Mini Textile House Workshop with Cheryl Miller, 10 a.m. – 3 p.m., League of NH Craftsmen Meredith Fine Craft Gallery, 279 Daniel Webster Highway, Meredith, 603-279-7920.
April 5, Spring Yoga, 1 – 4 p.m., Lake House at Ferry Point, 100 Lower Bay Rd., Sanbornton, info.: (978) 884-6334.
April 5, The Breakers: A Tribute to Tom Petty, 8 p.m., The Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.
April 6, Beginner Stained Glass with artist Sue Ries, 9 a.m. – 4 p.m., League of NH Craftsmen Meredith Fine Craft Gallery, 279 Daniel Webster Highway, Meredith, 603279-7920.
April 8, Science Pub – Studying Whale Migration Along North America’s East Coast, 5:30 – 7 p.m., Squam Lakes Assoc. program held at Walter’s Basin, 859 U.S. Rt. 3, Holderness, reservations: www.squamlakes.org., 603-968-7336.
April 9, Family Movie Night: The Wild Robot, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
April 10, Movie Night: Twisters, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
April 11, Gary Gulman: Misfit Stand Up Tour, 7:30 p.m., The Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.
April 12, Electronic Waste Collection Day, 8:30 a.m. – 12:30 p.m., Gilford Cinema 8 parking lot, Gilford, by Laconia-Gilford Lions Club, 9 Old Lake Shore Rd., Gilford, info.: brownam@metrocast.net
April 12, Sew your own Toasty Toes Cotton Fleece Socks, 10 a.m. – noon, Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
April 12, The British Invasion Years, 7:30 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
ONGOING
Art & Coffee Club, Thursdays, 9 – 11 a.m., Belknap Mill, 25 Beacon St. East, Laconia, 603-524-8813, www.belknapmill.org.
ArtWorks Gallery & Fine Crafts/CCAC, art, workshops and events, open year-round with seasonal hours, 603-323-8041, 132 Rte. 16, Chocorua, www.chocoruaartworks.com
Belknap Mill, 25 Beacon St. East, Laconia, gallery and textile museum, events and programs, 603-524-8813, www.belknapmill.org.
Breakfast Buffet, 7 a.m. - 11 a.m., Wolfeboro Masonic Lodge, 35 Trotting Track Rd, Wolfeboro. Pancakes, French toast, scrambled eggs, home fries, bacon, sausage, omelets made-to-order, Eggs Benedict, biscuit and gravy, juice, and coffee. Served the second Sunday of every month, 603-569-4637.
Canterbury Shaker Village, walking trails, Shaker Rd., Canterbury, 603-783-9511, www.shakers.org
Coffee Hour, 10 – 11 a.m., coffee, tea and snacks, Effingham Public Library, 30 Town House Rd., Effingham, 603-539-1537, Effingham.lib.nh.us.
Country Village Quilt Guild, meets twice monthly, Public Safety Building (back entrance to Police and Fire Dept.), Rte. 25, Moultonborough, countryvillagequilters@gmail. com.
Dam Brewhouse, events, 1323 NH Rte. 175, Campton, 603-726-4500, www.dambrewhouse.com.
Family Crafts at the Belknap Mill Museum, 11 a.m. – 1 p.m., third Saturday, drop-in event, free, Belknap Mill, 25 Beacon St. East, Laconia, 603-524-8813, www.belknapmill. org.
Fiber Arts Monthly Mingle, first Tues. of every month, 6 – 8 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
First Friday Receptions, refreshments, conversation & art, ArtWorks Gallery & Fine Crafts, call for winter dates: 603-323-8041, 132 Rte. 16, Chocorua, www.chocoruaartworks.com
Guided Tours, history and machines of the historic Belknap Mill, 25 Beacon St. East, Laconia, pre-register: jill@belknapmill.org, 603-524-8813 to schedule a time for a tour.
In the Round, 8:45 a.m., Sundays, thought-provoking topics related to tolerance, Benz Center, Sandwich, 603-284-7211.
Indoor Pickleball, 5 p.m., Sandwich Central School gym, Sandwich, every Tues., Thurs. & Fri., parksandrec@sandwichnh.org
Ladies of the Lake Quilt Guild, 10 a.m. - 2 p.m., meets second and fourth Wednesday of each month, First Congregational Church, 115 Main St., Wolfeboro, www.llqg.net
Lakes Region Art Association, exhibits and classes, Suite 300, Tanger Outlet, Rte. 3, Tilton, 603-998-0029, www.lraanh.org
Lakes Region Curling Association, winter leagues, matches at Pop Whalen Ice & Arts Center, Rt. 109A., Wolfeboro, Sundays 4:30 – 6:30 p.m., 603-569-5639. Loon Center, walking trails, 183 Lees Mill Rd., Moultonborough, 603-476-5666, www. loon.org
Makers Mill, a variety of workshops, arts and crafts classes and more, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
Making Strides, 8 – 9 a.m., drop-in walking for groups or singles, Ossipee Town Hall, no pre-registration required, 55 Main St., Center Ossipee, takes place various times: www.ossipee.recdesk.com.
Meredith Public Library Bookstore, run by Friends of the Meredith Library, open weekly: Wed. 10 a.m. – 6 p.m., Thurs. & Fri. 10 a.m.- 4 p.m., Sat. 9 a.m. – 1:30 p.m., lower level, Meredith Public Library, 91 Main St., Meredith, 603-279-4303, www.meredithlibrary.org.
New England Racing Museum, 10 a.m. – 4 p.m., open Saturdays, 922 NH Rte. 106 N., Loudon, www.NEMSMUSEUM.com
Outdoor Nature-Based Storytime for Young Children, 10:30 a.m. - 1:30 p.m., Tuesdays, Cook Memorial Library, 93 Main St., Tamworth, 603-323-8510, www.tamworthlibrary.org.
Plymouth Square Dance, 7:30 – 10 p.m., David Millstone calls traditional squares, fiddle tunes by Jordan Tirrell-Wysocki, pianist Sue Hunt, no experience necessary, all dances taught, complimentary Common Man goodies and hot drinks, cash bar, Barn on the Pemi, 341 Daniel Webster Highway, Plymouth, 603-481-0789. (March 6 & April 3, 2025.)
Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Call ahead for event information and to inquire if program pre-registration is necessary: 603-366-5695.
Quilting Group, 1 - 4 p.m., meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 603-539-6390.
Roller Skating Night, 5 p.m., Mondays, bring your own skates, for age 18 and up, Ossipee Town Hall, 55 Main St., Ossipee, info/updates: 603-539-1307, www.ossipee.org
Rug Hookers, 10 a.m., meets Tuesdays, Tuftonboro Free Library, 221 Middle Rd., Rt. 109A, Tuftonboro, 603-569-4256.
Sculpture Walk, tours of outdoor sculptures around downtown/lakeside areas of Meredith, free, Greater Meredith Program, maps: 603-279-9015.
Song and Jam Circle, 6:30 – 8 p.m., 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, 603-584-2712, www.artstamworth.org
Tamworth Farmer’s Market, 9 a.m. - noon, Saturdays, 30 Tamworth Road, Tamworth, www.tamworthfarmersmarket.org
Tamworth History Center, 25 Great Hill Rd., Tamworth, info: www.tamworthhistorycenter.org.
Tamworth Townhouse Hoot – Bruce Berquist & Jim Alt, 1 – 3 p.m., Saturdays, 27 Cleveland Hill Rd., Tamworth, song circle, local musicians welcome to participate, bruceberquist@gmail.com
Tuftonboro Country Bluegrass and Gospel Jam, 6:30 - 8 p.m., Tuesdays, donation requested, Old White Church, Rte. 109A, Center Tuftonboro, across from Tuftonboro General Store, 603-569-3861
Wolfeboro Table Tennis, meets Wednesdays from 4 – 6 p.m., in basement of All Saints Church, Wolfeboro, all skill levels welcome, $5 admission charge each week, info: 603520-5651.
Wolfeboro Farmers Market Now Accepting Vendor Applications for 2025
Local farmers, bakers, artisans, homesteaders, and prepared food vendors have an opportunity to showcase their products as the Wolfeboro Area Farmers Market opens applications for its 22nd season.
The market, known for its fresh produce, local farm-raised meat, and delicious prepared foods, is inviting vendors to apply to this popular community market that sees hundreds of
visitors on a weekly basis. We welcome vendors from all over New Hampshire and within 50 miles of Wolfeboro if over the border in Maine.
“Our market is not just about selling goods—it’s about supporting hard-working farmers and food producers and responding to the needs of our customers,” said Nadine San Antonio, market outreach coordinator. “We strive to create a vibrant, in-
clusive atmosphere where vendors and customers can connect over fresh, local products.”
The Wolfeboro Farmers Market operates a rain-or-shine market beginning Thursday May 15 and ending October 9 from 12:00 - 3:30 pm at The Nick Recreation Park 10 Trotting Track Rd Wolfeboro.
There are a variety of levels of participation between full, half or guest
vendor spots. Interested vendors can find application details and requirements by visiting the website: wolfeborofarmersmarket.com. Questions can be directed to wolfeborofarmersmarket@gmail.com
The application review and acceptance process is on a rolling basis. Vendors are encouraged to apply early.
Bee Curious? Join Pemi-Baker’s Beginner Beekeeping Classes!
The amazing world of the honeybee will be explored this spring at the 2025 Pemi-Baker Beginner Bee School in the Ashland Booster Club at 99 Main Street in Ashland.
Classes will be held on Saturdays, March 15, 22, 29, and April 5, from 9 am to 3 pm.
Participants will learn how to keep a colony of bees, promote their health and extract their honey. Also explored will
be the bee’s essential role in pollinating plants from flowers to vegetable gardens to commercial crops.
To be discussed at the school are bee biology, equipment and supplies, hive components, how to buy and install honeybees, hive management, products from the hive, pests and diseases and protecting hives from bears and other potential intruders.
The course is designed to allow a be-
ginner to be able to successfully keep a hive. Mentors are available to provide ongoing assistance as needed.
Gerard Godville, with more than 20 years of experience in keeping bees, will teach the class with the help of club members and guest speakers. He and his wife, Mary-Ellen, have been coordinating the school since it began in 2010.
He finds it relaxing to work with bees and enjoys talking about them. “I believe this school opens the eyes of the beekeeper to how the honeybee affects the local environment,” he said. “The beekeepers themselves will learn about beneficial products from the hive.”
He enjoys watching honeybees construct cells, gather nectar and pollen and produce honey. Sometimes the bees even preside over the development of a new queen.“The things I love are being in the apiary and working in the hives with others, watching the changes the colony goes through from spring to spring each year, and sharing what knowledge I have with new beekeepers,” Godville said.
One of the biggest misconceptions about beekeeping, he said, is the notion that a beekeeper can just get a hive of bees and then leave it and forget it. “In reality, you have to pay a lot of attention to the development of a healthy colony because the bees need our help overcoming many issues that Mother Nature throws at them,” he said.
“For the most part – the colony will and can take care of itself, but unfortunately the bees face some hurdles in the environment, and the beekeeper can take measures to help them survive.”
Those who take the course become members of the Pemi-Baker Beekeepers Association, a club with monthly meetings.
The non-profit organization has 100 plus members from the Lakes Region, the North Country and throughout the Northeast.
Registration forms and other details at https://www.pemibakerba.org/ bee-school-2025-registration.
