Giuseppe’s: Where History and Music Meet Over Pizza
By Mark Okrant
Perched within the Mill Falls Marketplace in Meredith, Giuseppe’s Pizzeria & Ristorante has been delighting visitors and locals for more than three decades. With its rustic beams, exposed brick, and cascading waterfall views just outside the door, the restaurant feels both timeless and distinctly tied to the character of Lake Winnipesaukee. Yet the story of Giuseppe’s is more than just one of good food and a pretty setting—it is a tale of family, tradition, and the magic that happens when music and dining are brought together under one roof.
Giuseppe’s story begins in Ogunquit, Maine, where founder Joe Gnerre opened his first pizzeria in 1987. Gnerre, whose love of food was matched only by his love of music, envisioned a place where Italian specialties would be served alongside live performances. The experiment quickly resonated with patrons who came not just for pizza but for the atmosphere that made every visit feel like a celebration.
Just two years later, the family brought the concept to New Hampshire. In 1989, they opened Giuseppe’s in the Mill Falls Marketplace, which was then a newly revitalized property in the center of Meredith. Nestled among boutique shops, galleries, and inns, the restaurant quickly became one of the most popular gathering spots in the Lakes Region.
From the beginning, Giuseppe’s has been a family affair. Today, Joe’s daughter Julie Gnerre Bourgeois and
her husband Michael Bourgeois carry on the legacy. Their guiding principle has remained unchanged since day one: “Very Musical, Very Italian, and Very Good.”
Julie recalls growing up surrounded by both food and music. “My dad always believed the two went hand in hand,” she says. “He wanted the restaurant to feel like someone’s living room—a place where people could gather, enjoy a great meal, and hear talented musicians perform.”
That philosophy has carried Giuseppe’s through decades of change. Even as restaurants across the region came and went, Giuseppe’s has endured by blending consistency with creativity, serving recipes that feel both familiar and fresh while maintaining a lively and welcoming atmosphere.
While Giuseppe’s serves hearty Italian fare, what has always set it apart is
the commitment to live entertainment. Few restaurants in New England can boast the kind of musical history that Giuseppe’s has cultivated over the years.
Every week, diners are treated to a rotating lineup of local and regional performers—singer-songwriters, jazz musicians, pianists, and folk artists among them. The music isn’t background noise; it’s central to the experience. Patrons have learned that an evening at Giuseppe’s means not only a satisfying meal but also the chance to discover new talent or enjoy familiar favorites.
Regular performers have built loyal followings, and some of the region’s best-known musicians have made Giuseppe’s a second home. The interplay between artist and audience often blurs the line between concert and dinner service, creating a convivial spirit that
has become a hallmark of the restaurant.
As Julie puts it, “Giuseppe’s without music? That would never happen.”
The restaurant’s atmosphere reflects both its history and its mission. The space itself showcases the industrial architecture of the former mill building, with soaring wooden beams, wrought iron, and stone accents that pay homage to Meredith’s past as a lakeside manufacturing town. Guests can choose between four unique dining areas: the Main Dining Room, The Greenhouse, The Grotto, and a seasonal Outdoor Patio. Each setting has its own character, but all share the same cozy, energetic vibe that makes Giuseppe’s feel like a community gathering spot.
Over the years, the restaurant has hosted everything from family celebrations to date nights and even impromptu sing-alongs. The checkered tablecloths, the sound of laughter, and the strains of live music floating through the rooms create a timeless scene that keeps people returning year after year.
Of course, no restaurant can survive for more than 35 years without delivering on the food. Giuseppe’s menu blends traditional Italian staples with local favorites. Hand-tossed pizzas remain the star, available in multiple sizes and piled high with a wide variety of toppings—from classics like pepperoni and mushrooms to more adventurous options like prosciutto, buffalo chick• Giuseppe’s continued on page 4
• Giuseppe’s continued from page 3
en, or sun-dried tomatoes. Pasta lovers can choose from hearty classics such as lasagna, ravioli, and penne alla vodka, while seafood and steak dishes round out the menu. Vegetarian, vegan, and gluten-free options ensure that there’s something for everyone at the table. And then, of course, there are the desserts: cannoli, spumoni, and New York cheesecake among them—sweet finales to a meal that is already memorable.
But it isn’t about an exhaustive list of choices. It’s about the feeling of sitting down to a meal that is both comforting and celebratory, especially when paired with a glass of wine and a night of live music.
Giuseppe’s has become much more than a restaurant; it is part of the fabric of the Lakes Region. Generations of families have made it a tradition to dine here during vacations or special occasions. Locals bring out-of-town guests to show off a place that captures the spirit of Meredith. For musicians, Giuseppe’s has been both a stage and a stepping stone, a place where careers
have been nurtured and friendships formed.
The restaurant’s longevity is a testament to the Gnerre family’s commitment to quality and community. Even after the passing of founder Joe Gnerre, his vision lives on in every note played and every pizza served.
As Giuseppe’s approaches four decades in Meredith, its blend of history, music, and Italian hospitality continues to resonate. The Mill Falls Marketplace may evolve with new shops and faces, but Giuseppe’s remains a constant—a place where visitors know they’ll find not only a meal but also an experience.
For Julie and Michael Bourgeois, carrying the torch means honoring the past while looking forward. “We want people to feel the same joy and connection my father envisioned,” Julie says. “Good food, good music, good company—that’s what it’s always been about.”
And for the countless guests who walk through the doors each year, that combination has proven irresistible. In a world where restaurants come and go, Giuseppe’s endures—still very musical, very Italian, and very good. (www.giuseppesnh.com)
Harvest of Quilts Returns for 48th Year
Save the date! Members of the Belknap Mill Quilters Guild have been quilting up a storm in preparation for their 48th annual Harvest of Quilts Show scheduled for Saturday, September 20, and Sunday, September 21, at their new location, the Lakes Region Community College (LRCC), 379 Belmont Rd. Laconia, NH. The campus offers a great location with ample parking, and the entire show is displayed on one accessible level.
The guild will display more than 150 handmade quilts of all sizes, home decor, quilted clothing, and accessories. Styles range from traditional to modern, including bed quilts, wall hangings, and embroidered works of art, and many original designs will be on display. Quilt show winners will be decided by the public’s popular vote, ending at 5 pm on Saturday, with ribbons awarded on Sunday. Tickets for the Guild’s 2025 raffle quilt “Blue Smoke” (pattern by Wilmington Prints) are being sold and will be available for purchase at the show.
Many vendors will be on hand with beautiful fabric, rulers, patterns, and other quilting supplies, along with the latest in sewing machine technology. Visit the vendors while enjoying the beautiful quilts. They are:
Ann’s Fabrics & Crafts (Ossipee, NH); Bittersweet Fabric Shop (Boscawen, NH); Groovy Seam Rippers (Facebook.com/GroovySeamRipper); Maple Leaf Stitchin Studio, LLC
(Epsom, NH); Patches Quilt Loft and Embroidery (Manchester, NH); Sew There! Oilcloth Designs & More (Bradford, NH); and The Wandering Quilt Shop (Hallowell, ME).
The college’s Countdown Cafe will be open during the quilt show, offering a wide selection of sandwiches, salads, and snacks at very reasonable prices. For bargain hunters, the guild’s popular Attic Corner will once again be filled with gently used sewing notions and fabric-by-the-pound. The Quilted Treasures boutique will be selling beautifully handcrafted items made by guild members and is a great place to start your holiday shopping.
As an ‘opening act’ to the quilt show, everyone is encouraged to enjoy the Mysterious Quilt Journey in downtown Laconia, featuring themed quilts displayed in dozens of businesses. From September 12 through September 21, take a journey downtown and collect a Mysterious Quilt Journey quilt block from each participating merchant. Bring the blocks to the quilt show for a chance to win prizes (with paid adult admission).
The quilt show begins on Saturday, September 20, 10 am to 5 pm, and continues Sunday, September 21, from 10 am to 4 pm. Admission is $10 for adults, and free for children under 12 with paid adult admission. Please visit the guild’s website at www.bmqg.org for more information.
By Chef Kelly Ross
Hello Again My Foodie Friends! I have had a popular theme of emails lately with a certain request and I’m going to oblige you! A joke I heard growing up, which I repeat every year during late summer, is, “Why should everyone keep their car and home doors locked this time of year?” … “To keep everyone from dumping all their excess zucchini on you”. Every year, anyone and everyone who has their own garden usually gives zucchini away by the wheelbarrow full. So, yes, new ways to utilize zucchini have been a popular topic lately. For the most part, most think breakfast breads and muffins, which is one of my favorite “go to’s”, mainly because I’ll make a bunch of breads and then once cooled, I wrap them tightly in plastic, then foil, and freeze almost all and pull as needed. Sure, I do have a couple of great breads to share, but I also have a tremendous side dish as well as a couple of amazing entrees. Let’s start with some breads, shall we?
This one is moist, light, and bursting with fresh lemon flavor, truly the perfect morning treat any time of year. The zucchini and olive oil keep the loaf tender with a delicate crumb, and the
lemony pop makes it irresistible. This recipe will get you a single loaf so multiply when the situation is right. Prep is 20 minutes, and cooking time is a tad over an hour, usually.
Lemon Zucchini Poppyseed Bread
3 cups grated zucchini, about 2-3 zucchinis
½ cup brown sugar, loosely packed
½ cup granulated sugar
3 large eggs
Grated zest of 2 large lemons
2 tsp vanilla extract
1 cup extra virgin olive oil, vegetable or canola oil will also work
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
2 tbsp poppy seeds
For The Lemon Glaze
1 cup powdered sugar
4 tsp fresh lemon juice
Preheat oven to 350 degrees. Use paper towels or a thin dish towel to wring all liquid out of the zucchini and set aside. Line a 9×5 loaf pan with parchment paper or spray generously with a nonstick cooking spray. In a large bowl, whisk together the sugars,
‘Cue The Grill
Locked Doors and Loaded Loaves: The Zucchini Strikes
eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated. Gently stir in the flour, salt, baking powder, baking soda, and poppy seeds until just combined. Add the zucchini to the batter and stir it gently until it is evenly incorporated. It may seem that there is too much zucchini, but don’t worry as once it bakes, it will be perfect. Pour the batter into the prepared pan. Bake on the middle
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rack of the oven for about 60-70 minutes. I checked my loaf after 1 hour and let it stay in the oven 5 minutes more and it was perfect. The outer crust of the bread will be firm to the touch and golden brown. If you feel the bread is browning too quickly, loosely cover the bread with aluminum foil after about 30 minutes of baking to help prevent the top and sides from getting too brown. Cool the bread in the pan for about 20 minutes. Remove onto a wire cooling rack. In a small bowl, mix powdered sugar and lemon juice together until well combined. With the bread on the cooling rack, drizzle glaze over the bread. This is an amazing way to start any day. If you prefer muffins, this works just as well and should get you 1 ½ dozen of them and they should be ready in 15 minutes.
Let’s move on to a chocolate overdose. This batch of breakfast fun will almost make you forget that there is even zucchini in it. This double choc-
olate zucchini bread is perfectly sweetened with a great, rich flavor that is moist and the perfect excuse for eating dessert for breakfast. This one and the previous one are outstanding reasons to use up that zucchini and make a day of making bread and freezing them all. As awesome as the flavor of all the chocolate can be, I love the cinnamon sugar topping to this as much as anything else. Again, this is for a single loaf, so do what you have to do if making more. Prep time is 15 minutes, and cooking time is an hour.
Double Chocolate Zucchini Bread
1 cup all-purpose flour
1 tsp cinnamon
¼ cup unsweetened cocoa powder
¾ tsp baking soda
¼ tsp salt
¼ cup melted and slightly cooled coconut oil, although any oil will work
2 large eggs, at room temp
¾ cup packed light brown sugar
1 tsp pure vanilla extract
¼ cup Greek yogurt or sub with sour cream
1 ½ cups packed and shredded zucchini, about 1 large zucchini, you do not need to squeeze out moisture
½ cup mini chocolate chips
For The Topping
1 tbsp light brown sugar
½ tsp cinnamon
Preheat your oven to 350 degrees. Grease and flour a 9×5-inch loaf pan and set aside. Mix topping ingredients and set aside. In a medium bowl, whisk together the flour, cinnamon, cocoa, baking soda and salt. Set aside. In a stand mixer or using a hand mixer, beat together oil, sugar and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and Greek yogurt and continue to mix. Fold in the shredded zucchini to wet ingredients with a rubber spatula. Next, add the dry flour ingredients. Stir until just combined as you do not want to overmix and lastly fold in the chocolate chips with a rubber spatula. Transfer batter into prepared loaf pan. Sprinkle the topping over the top of batter. Bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Oven temps do vary, so just make sure to start checking at 45-50 minutes. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove it from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve. The bread will keep well on the counter, wrapped in plastic wrap, for up to 3 days and in the fridge for up to 1 week.
Let’s move on to something much more out of the ordinary and something that can work very well as either an appetizer or a side dish. The subject here is crispy and delicious
zucchini fritters that are served with a cool, creamy lemon dill sauce, which makes these so good, although they are still good without the sauce. I use this sauce on many things, such as roasted or grilled veggies, or as a salad dressing. The sauce can be made in 5 minutes and will hold well in the fridge for 4-5 days. The fritters are pan-fried to a great crispness and will only take 15 minutes to prep, and the same for cooking time. These are as fun as they are good. This will serve 4-6, as a general rule.
Zucchini Fritters
For The Fritters
1 lb zucchini, about 3 medium
2 large eggs
1½ cups chopped scallions, about 1 bunch
3 garlic cloves, grated
2 tbsp chopped fresh dill
1 tbsp lemon zest
1 tsp sea salt
2¼ cups panko breadcrumbs, divided
3 tbsp all-purpose flour
Avocado or olive oil, for the pan
Freshly ground black pepper Creamy Dill Sauce, for serving
For The Dill Sauce
¼ cup plain whole milk yogurt
¼ cup mayonnaise
1 tbsp fresh lemon juice
1 garlic clove, grated
½ tsp onion powder
1 tbsp chopped fresh dill
For the sauce, in a small bowl, stir together the yogurt, mayonnaise, lemon juice, garlic, onion powder, and dill. Chill until ready to use. Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture. In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add
1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside. Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14-16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook. Coat the skillet generously with oil. Cook the patties for 2-3 minutes on the first side, flip, and cook for 2-3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste and serve with the sauce. Not everyone may be familiar with
backsides of the halves so they will sit flat on your baking pan instead of rocking back and forth. Lightly brush them with olive oil and place them on a baking sheet. For the filling, sauté mushrooms in oil until golden. Add spinach, garlic and sundried tomatoes, if using, and cook until spinach is wilted, for about 2 minutes. Remove from heat and mix in ricotta, ½ cup of mozzarella, and seasonings, and fresh basil. Divide filling among zucchini halves. Top with extra mozzarella. Bake at 375 degrees for 20-25 mins until zucchini is tender and cheese is bubbly. Serve with warm marinara. You are gonna love these. Serve them with crusty garlic bread for a great addition as well as a salad.
zucchini boats, but if you are, you know how good they can be, and you always have your own twists on what you can fill them with. This batch is made with mushrooms, spinach, garlic, cheeses, as well as seasonings, and the result is perfection. It’s loaded with Italian flavor and can be used as a main dish or side dish. Although this is a vegetarian dish, feel free to add ground sausage, which adds great flavor, or ground beef, chicken, or turkey. I serve these gutted and stuffed zucchinis with warm marinara. Zucchini boats can usually be cooked in the oven or grill, although the oven usually works better, especially when the zucchinis are bigger, which results in a heavier stuffing and longer cooking time, which can often result in burning on the outsides before the insides are completely cooked. This recipe is for 2 medium zucchinis which gives you 4 stuffed halves so again double up on the recipe if you are looking for more. You can have these made in 40-45 minutes, half of which is cooking time.
Spinach, Mushroom & Ricotta
Stuffed Zucchini Boats
2 medium zucchini, each about 8 inches long
1 tbsp olive oil
½ cup sliced mushrooms
2 cups fresh spinach
1 tsp minced garlic
2 tbsp or more chopped sundried tomatoes, optional
½ cup whole milk ricotta cheese
¾ -1 cup shredded mozzarella, divided
¼ tsp salt
¼ tsp black pepper
½ tsp Italian seasoning
2 tbsp grated Parmesan
¼ tsp red pepper flakes
1 tbsp chopped fresh basil
Warm marinara sauce for dipping or ladled over the top
Cut zucchini lengthwise and scoop out centers, saving it for the above breads or fritters or other options. If you prefer, cut a thin piece off the
Lastly, I offer you an amazing dinner off the grill. The previous four recipes can be used as a couple of different courses, but this is a definite main course with scallops being paired with zucchini, kabob style, and finished with a kicker basil, lemon, and garlic dressing that is the perfect addition. Scallops are so darn tender and sweet, and when combined with the zucchini and dressing, you’ll have a great dinner for everyone. I do know scallops can be pricey, but you can always sub shrimp or chicken if that is more budget-friendly. This is good for 4 of you and the total prep and grill time is a half hour. The list of ingredients is few, with a great high-end result. I skewer the scallops on their own stick as well as the zucchini, as the last thing you want to do is overcook the scallops. Grilled Scallops and Zucchini with a Basil Dressing For the Scallops and Zucchini
1 ½ lbs large sea scallops, muscles removed
Salt and freshly ground black pepper, to taste
2 medium zucchini, sliced into ½-inch thick rounds •’Cue
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For the Dressing
½ cup fresh basil leaves
2 cloves garlic, roughly chopped
1 tbsp
½ tsp sugar
½ tsp salt
¼ tsp fresh ground black pepper
8 tbsp olive oil, divided
Cover a sheet pan or a rimmed baking sheet with paper towels. Arrange the scallops on top of the paper towels in a single layer. Cover the scallops with a layer of paper towels and press gently on top, and set aside for 10 minutes. In the meantime, to a small food processor, add the basil leaves, garlic, lemon juice, sugar, salt, and pepper. Pulse about 6 times. With the processor running, drizzle in 6 tbsp olive oil and continue to process until emulsified. Scrape down the sides as needed. Reserve a tbsp of the dressing in a mixing bowl and set aside the rest for serving. Add the zucchini to the mixing bowl with the dressing and toss
to combine. Thread the zucchini onto skewers lengthwise so they can grill flat and set aside. Remove the paper towels from the scallops. Thread the scallops onto the skewers. Brush the scallops with the remaining olive oil and season them with a bit of salt and pepper. Meanwhile, preheat the grill until hot, leaving all burners on high. Then, brush the grill grates with olive oil to prevent sticking. Place the scallops and zucchini on the grill and cover the grill and cook for about 3-4 minutes, or until browned on the bottom and lightly charred. Flip them over, cover, and continue to cook for 2-4 more minutes, or until zucchini is tender and scallops are firm and opaque. Remove the skewers from the grill and serve them immediately with the prepared basil dressing. You won’t regret giving this dish a try.
I hope this satisfies those of you looking for some new zucchini recipes. Give them a try and let me know your thoughts. Until we meet again, keep your taste buds happy, and if you care to touch base with any questions or feedback, reach out at fenwaysox10@ gmail.com.
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Yesteryear
Old Mills of the Lakes Region
By Kathi Caldwell-Hopper
If you settled in the Lakes Region in the 1700s or 1800s, you were a member of a small community in a place that was remote and provisions difficult to acquire.
Flour was used in daily life, along with such staples as beans, molasses, and corn meal. In rural, isolated places, how could you get the supplies you needed for cooking and tools, etc.?
The answer was mills that started and thrived in backcountry areas all over New Hampshire. Today, if you look hard enough, you might see traces of the former mills when you come across
an old cellar hole or stonewalls.
One of the most necessary of mills was a gristmill. If someone wanted to start such a mill, they would begin by acquiring a millstone. Millstones had to be ordered from elsewhere, so the person who wanted to start a mill needed to have the funds to purchase a millstone. Each stone weighed around 900 pounds and pairs of stones were required for each mill. But the stones were a necessity and there were few to be found in the Lakes Region. Installing a millstone was quite a task, and an expense for transporting the heavy stones into the remote areas.
Once on site, the stones needed large supporting timbers. They had to be fitted for the stones to grind flour and other milled goods.
In Tilton, settlement began in the mid-1700s, and with a river nearby, a number of grist mills sprang up by the 1760s. On the Winnipesaukee River, a grist mill and a sawmill were established, followed by other mills.
Mills were prevalent in Laconia, and the first mill to occupy a site near the downtown area was constructed in 1811. It burned and was replaced by another mill in 1823. It was a textile business named the Belknap Mill and provided employment for many in the area. Nearby, the Busiel/Seeburg Mill was in operation in those years as well.
The largest manufacturer in Laconia was Scott & Williams, which came to the community in 1910. It employed many and helped boost the economy.
Gilmanton, not far from Laconia, had an early mill run by John Sanborn. It ground corn into meal and was probably a busy place. Following this, a clothing mill, a threshing mill, and even a clock factory were operated in the village.
The Sandwich area saw mills spring
up all over the town, with about 50 businesses at one time. Rivers were necessary to power the mills, and the town had many waterways. The area of Main Street had a large cluster of mills by the mid-1850s, with a gristmill, sawmill, flaxseed mill, and a tanning bark mill, as well as a dye house.
The first mill in Sandwich was a gristmill, and it was much needed by villagers in the area. Daniel Beede was the owner of the mill in the 1760s. After being destroyed by fire, it was rebuilt and continued to run for some time, unlike other mills razed in the fire. A later owner closed the mill, and the site fell into disuse.
Other products were made at the mills in the area as well. Clothing was precious, and few people had the variety of fabrics we enjoy today. If a person had one or two changes of clothes, that would be just about all they could make/acquire because it was difficult to get fabric to sew a dress, shirts, or pants.
In Sandwich, a man named Mr. Blanchard had a woolen mill in the early 1800s, where wool filling was • Yesteryear continued on page 11
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done, according to information at “Sandwich, New Hampshire 17631990.” The wool needed to be cleaned, brushed, and pressed to make it as firm as possible, thus making it last longer. Wooden arms at the mill pounded the wool as part of this process.
Linseed was made by Blanchard’s father at a nearby mill. The oil was used for farm animal feed and for medicinal purposes. When discovered it could be used with paint, linseed oil also was desirable for painting large surfaces such as the exterior of a house.
Leather for use on farms and for saddles and other items necessary for horses might also have been difficult to come by in the Lakes Region. It made sense to start a tannery (or leather) mill and there were several of them around the Lakes Region.
Another use for leather was in shoemaking, and Sandwich had a large shoe factory in the 1800s. Once again, a mill – this time started by Elisha Marston in 1828, was a thriving place. To make leather, tree bark made tannin, which was used in leather making.
Shoes were a necessity, and their production offered locals a way to earn
money. Some shoe-making was done at home, and a few businesses set up shop in Sandwich village. At one time, it was a thriving industry for the town, with around eight shoe shops in Sand-
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wich by the mid-1800s.
Gilford village was home to the Gilford Iron Foundry, owned and operated by Stephen Leyford in the 1820s. At the start, the foundry employed just a few men. They made, according to “The Gunstock Parish” by Adair D. Mulligan, machinery, and hollowware. Another foundry was started by Benjamin Cole, and it had a blast furnace and iron works. It was a success and became the Cole Manufacturing Company, making such items as water wheels, cast-iron doors for ovens, and machinery for farms, among other useful products.
Gilford’s Lake Village had a sawmill and a cardboard mill, and a shoemaker’s shop, while Gilford had shops for shoemaking, coopering and a hosiery mill.
As the town of New Durham, near Alton, was settled, a sawmill was among the first places of business to
• Yesteryear continued on page 12
Historic Belknap Mill when it was in operation as a mill in Laconia, NH. (Courtesy Belknap Mill)
spring up. The town’s charter of 1749 stated that no one person would own the sawmill, but rather, town residents would run the mill and share in the expense. It was a noble idea, but a sawmill was not built for a few years. Villagers were probably constructing and setting up their cabins and working their land with little time to pitch in and share the duties of running a mill.
In 1764, a grist mill was built by Thomas Tash. By the 1780s, things began to change, and there was another grist mill and at least four sawmills in operation.
By the 1850s, most people owned a gun for hunting and protection. Thus, a gunpowder mill would be profitable. This was the reason for George Mathewson to start a gunpowder mill in New Durham. An old sawmill was revamped to become a powder mill. As the mill grew, eight buildings comprised the business. It must have been a
thriving place because there was also a boarding house on the site for workers and families.
At the outset, the powder mill was called the Eureka Powder Works and later was renamed the Union Powder Works Co., as related in “The History of New Durham, New Hampshire” by Ellen Cloutman Jennings.
Care was required for such a mill because it was difficult and dangerous to manufacture gunpowder; a few fatal accidents, however, took place over the years. An even greater accident happened in 1860, and it was widely publicized. It would become known far and wide and was reported to have started when a spark ignited powder and a big explosion took place, with the blast heard and felt for 50 miles. Many tons of gunpowder exploded, and the result was disaster. The gunpowder factory was rebuilt because the Civil War badly needed New Durham’s gunfire powder.
Alton was built in the 1880s and owned by D. Melvin Mooney and George A. Colburn. The business produced a huge number of shoes and offered employment to many. During this time, the building also housed a general store and post office.
Like any small town, local people needed jobs. Just how vital a role the shoe factory played in the town’s employment was illustrated when the whole community came out to fight a fire that raged through the building in the winter of 1930. High school students were dismissed from classes to help fight the fire; townspeople from far and wide worked furiously to save the business. Flames raged quickly through the old building, fanned by shoe chemicals and leather. Despite the townspeople’s best efforts, the factory was destroyed by the fire.
Among the largest mills in the Alton area was the Rockwell Clough Company. Originally located in Newark, New Jersey, and then New York City,
the business moved permanently to the Clough Farm in South Alton in the 1800s. The Rockwell Clough Company made corkscrews, which previously were produced by hand at great expense. (The Alton company was the only corkscrew manufacturer in the world at that time.)
The machinery needed to produce corkscrews by invented by Rockwell Clough, who also invented the common paper clip. When the company needed more space, it was moved to Factory Street in Alton. At one time, the company produced over 30 million corkscrews.
After Rockwell Clough died in 1920, the business was run by his family for some time. His widow lived in Alton until her death.
Most of the old mills, from large to modest, are gone now, but their place in the Lakes Region lives on.
The Alton Shoe Factory in nearby
It’s Apple Picking Time in the Lakes Region
By Kathi Caldwell-Hopper
“Surely the apple is the noblest of fruits.”
— Henry David Thoreau
Thoreau knew what he was talking about when he praised the humble apple. He probably reasoned what better food than an apple, which adds flavor unsurpassed as a snack or in a full-course meal?
Every year we look forward to the days when apples are ready for picking. Whether you love a good basic MacIntosh, or crunchy Paula Red or any other variety of apple, you know this time of year cannot be bettered.
This is the time of year when apple orchard owners open their orchards to an eager public to pick apples all over the Lakes Region and beyond. Farmers have been lovingly tending and watching their apple trees for months; apple producers say that in spite of a very hot, dry summer, the weather has not hurt the apple crops. Farmers report very solid crops this year with a large variety of apples from which to choose.
Apples are now ready for picking, and families can enjoy an afternoon spent at an orchard where not only apple picking is fun, but there are wagon rides to the orchards, live music, cider donuts, baked goods, and more.
A New Hampshire favorite orchard is Meadow Ledge Farm at 612 Route
129 in Loudon. Every year, Meadow Ledge has a huge variety of apples, and this year’s crop is proving to be a good one.
Meadow Ledge has about six dozen varieties of apples spread through a large orchard area, with the early season offering Jersey Macs, Blondies, and Zestars. Says Ernie, the owner of Meadow Ledge, “By mid-September we will have MacIntosh apples, which are a favorite with everyone. Following that are Cortland’s, Empire, Red and Golden Delicious and others.”
A number of varieties are available for pick-your-own, and most are also for sale in the country store on premises for customer convenience. Whether you want a full bag of your favorite apple variety or just a few to munch on for a snack, you are welcome at Meadow Ledge.
A fun day at Meadow Ledge Farm begins by grabbing one of the big red plastic containers for apple picking. Once the tractor arrives, hop on the flatbed for a fun ride to the orchard. Signs are posted throughout the orchard
to let you know where your favorite apples are available for picking.
After your apple-picking adventure, hop back on the wagon for a ride to the country store. If you see eager customers placing their orders, you know you have arrived at the cider donut area. Watch while the Meadow Ledge crew makes your cider donuts right in front of you; enjoy them hot while you sit outside on a warm autumn afternoon.
The country store sells baked goods, including pies and breads, as well as candy, crafts, jams and jellies, dairy products, farm fresh eggs, honey, mums, and a lot more. Once apple picking season begins after Labor Day, the orchard is open seven days a week from 9 am to 6 pm until around mid to late October; after that, they are open up to the Christmas holiday season. Starting in January, the business is open on Saturdays with apples for sale until the spring season, when hours increase once again. Please call for information and definite hours at 603-798-5860 or visit www.meadowledgefarm.com
Cardigan Mountain Orchard at 1540 Mount Cardigan Road in Alexandria is open with pick-your-own apples in a beautiful country setting. “We have many varieties of apples,” explains • Apple continued on page 18
NOT JUST A GRAIN STORE...
Sept. 15-Oct. 31, Those Who Cared for Those Who Served, exhibit focusing on field medics, chaplains, hospital corpsmen and others, Wright Museum of WWII, 77 Center St., Wolfeboro, 603-569-1212, www.wrightmuseum.org
Sept. 16, Lecture Series – Beth Forrest, WWII & Society, 7 – 8 p.m., Wright Museum of WWII, 77 Center St., Wolfeboro, 603-569-1212, www.wrightmuseum.org
Sept. 16, Spinning and Fiber Arts Gathering at Belknap Mill, 10 a.m. –noon, bring a fiber arts project to work on, free, Belknap Mill, 25 Beacon St. East, Laconia, 603-524-8813, www.belknapmill.org. (Also on Sept. 23.)
Sept. 17, Alton Market on Main, farmers market, noon – 3 p.m., 115 Main St., Alton, complete schedule: www.altonmarketonmain.com, 513-519-8264.
Sept. 17, Polliwogs – Harvest Field Games, 10 – 11:30 p.m., Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www. prescottfarm.org. Pre-registration: 603-366-5695.
Sept. 17, Queen Elizabeth II, 7:30 p.m., Flying Monkey Movie House and Performance Center, 39 Main St., Plymouth, 603-536-2551, www.flyingmonkeynh. com.
Sept. 18, Book & Author Luncheon with NH Author Howard Mansfield, 11 a.m. – 2 p.m., Chase House, Meredith, lunch and talk by Mansfield, by Moultonborough Public Library, tickets/info.: 603-476-8895.
Sept. 18, Celtic Thunder – Their Greatest Songs, 7:30 p.m., Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.
Sept. 18, Chair Yoga with Linda Hooper, Thursdays at 10 a.m., Nichols Memorial Library, 35 Plymouth St., Center Harbor, fee by donation, pre-registration required: 603-253-6950, www.centerharborlibrary.org.
Sept. 18 Silent Film: Seven Chances, 7 p.m., Flying Monkey Movie House and Performance Center, 39 Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com.
Sept. 18, Volcanoes and Cellar Holes: the History of the Land, 1 – 2:30 p.m., Castle in the Clouds, 586 Ossipee Park Rd., Rt. 171, Moultonborough, pre-registration: www.castleintheclouds.org.
Sept. 19, Red Hot Chilli Pipers, 7:30 p.m., Flying Monkey Movie House and Performance Center, 39 Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com.
Sept. 19, Red, Ripe and Ready to Can, 1 - 3 p.m., for ages 6-14, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www. prescottfarm.org. Pre-registration: 603-366-5695.
Sept. 19, Summer’s Last Sail, 7 p.m., live music, drinks, dinner, M/S Mount Washington, Weirs Beach, tickets/info.:www.thechildrenscenternh.org
Sept. 20, 17th Great NH Pie Festival, NH Farm Museum, 1305 White Mt. Highway, Milton, 603-652-7840, www.nhfarmmuseum.org.
Sept. 20, Beginning Canning & Food Preservation, 10 a.m. – noon, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www. prescottfarm.org. Pre-registration: 603-366-5695.
Sept. 20, Big Tree Tour, 1 – 3 p.m., Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Pre-registration: 603-366-5695.
Sept. 20, Creative Writing: Letting Nature Prompt You, 1 – 3 p.m., Castle in the Clouds, Rte. 171, Moultonborough, pre-registration: 603-476-5900, www. castleintheclouds.org
Sept. 20, From Landscape to Foodscape: Pantry Prep and Storing the Harvest, 10:30 a.m. – noon, Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org
Sept. 20, Joyride 80s Mixtape Live, 7:30 p.m., Flying Monkey Movie House and Performance Center, 39 Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com.
Sept. 20, Lori McKenna, 7:30 p.m., Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.
Sept. 20, Soldering 101 with Joy Raskin, 10:30 a.m. – 4:30 p.m., , pre-registration required by Sept. 17, League of NH Craftsmen Meredith Fine Craft Gallery, 279 Daniel Webster Highway, Meredith, 603-279-7920.
Sept. 20, Wild Mushroom Walk, 10 a.m. – noon, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org Pre-registration: 603-366-5695.
Sept. 20 & 21, Falling Leaves Craft Fair, 9/20: 10 a.m. – 5 p.m.; 9/21: 10 a.m. – 4 p.m.; exhibitors, handmade items galore, Joyce’s Craft Shows, free admission, held under tents, friendly, leashed dogs welcome, held at Tanger Outlet, 120 Laconia Rd., Rt. 3, Tilton, 603-387-1510, www.joycescraftshows.com.
Sept. 21, Alana MacDonald, 7 pm, Feel the Barn Concert Series, 1118 Page Hill Rd., Chocorua, 603-323-6169, tickets: www.cranmore.com
Sept. 21, Firefall, 7 p.m., Flying Monkey Movie House and Performance Center, 39 Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com. 1010 White Mountain Highway (Rte.16) Ossipee • 603-539-4006 271 Suncook Valley Rd. (Rte. 28) Chichester • 603-435-8388
What’s UP
Sept. 21, Historic Figures Tea, 2 p.m., Clark Museum, 233 South Main St., Wolfeboro, call to reserve: 603-569-4997, www.wolfeborohistoricalsociety.org
Sept. 23, Lecture Series, Rev. David Lindsay – The Four Chaplains of WWII, 7 – 8 p.m., Wright Museum of WWII, 77 Center St., Wolfeboro, 603-569-1212, www.wrightmuseum.org
Sept. 23, Mysterious Realms and Odd Encounters with Lynne Nickerson, 6 – 7 p.m., Community Room, Rochester Public Library, 65 South Main St., Rochester, pre-register: 603-332-1428, www.rpl.lib.nh.us
Sept. 23, Spinning and Fiber Arts Gathering at Belknap Mill, 10 a.m. – noon, bring a fiber arts project to work on, free, Belknap Mill, 25 Beacon St. East, Laconia, 603-524-8813, www.belknapmill.org.
Sept. 24, Batman, 6 p.m., Flying Monkey Movie House and Performance Center, 39 Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com.
Sept. 24, Polliwogs – Wild Woods Art, 10 – 11:30 p.m., Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm. org. Pre-registration: 603-366-5695.
Sept. 25-27, Book Sale by Friends of Meredith Library, 9/25 & 26: 10 a.m.4:30; 9/27: 9 a.m. – 1 p.m., 91 Main St., Meredith. Additional parking on High Street entrance. Wheelchair accessible, 603-279-4303, www.meredithlibrary. org
Sept. 26, A Band of Brothers, Ultimate Allman Brothers Experience, 7:30 p.m., Flying Monkey Movie House and Performance Center, 39 Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com.
Sept. 26, Granite Orpheus, 7 p.m., by Powerhouse Theatre Collaborative, 8 p.m., Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.
Sept. 26, Lucknow Garden Tour, 10:15 – 11:15 a.m., Castle in the Clouds, 586 Ossipee Park Rd., Rt. 171, Moultonborough, pre-registration required: www. castleintheclouds.org.
Sept. 26, Sugar Mountain, 8 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com
Sept. 26-27, Wolfeboro Sidewalk Sale Days, 9 a.m., sales all over Wolfeboro, 603-569-2200, www.wolfeborochamber.com.
Sept. 26-28, Wolfeboro’s Great Pumpkin Hunt, Wolfeboro Chamber of Commerce, 603-569-2200.
Sept. 27, Artisan Fair, 10 a.m. - 4 p.m., Canterbury Shaker Village, Shaker Rd., Canterbury, 603-783-9511, www.shakers.org
Sept. 27, Be a Hero 5K Run/Walk, 1 – 2:30 p.m., for NH Humane Society, takes place at Castle in the Clouds, Rte. 171, Moultonborough, www.nhhumane. org.
Sept. 27, Blizzard of Ozzy and Everybody Wants Some, 8 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com
ONGOING
Alton Market on Main, farmers market, every other Wed., through Oct. 1, noon – 3 p.m., 115 Main St., Alton, complete schedule: www.altonmarketonmain. com, 513-519-8264.
ArtWorks Chocorua Creative Arts Center, gallery, workshops & events, open year-round with seasonal hours, 603-323-8041, 132 Rt. 16, Chocorua, www. chocoruaartworks.com
Barnstead Farmers Market, 9 a.m. – 1 p.m., Saturdays, 1 Parade Circle, Barnstead, email: nhbarnsteadfarmersmarket1@gmail.com, www.barnsteadfarmersmarket.com.
Belknap Mill, 25 Beacon St. East, Laconia, gallery and textile museum, events and programs, 603-524-8813, www.belknapmill.org.
Braiding Group, 10 a.m. – 2 p.m., 4th Sat. of the month, Moultonborough Public Library, 4 Holland St., Moultonborough, 603-662-6501. Also meets every Tues. at 1 p.m.
Bristol Open Air Market, Saturdays until Oct. 11, 10 a.m. - 2 p.m., Mill Stream Park, 507 Lake St., Bristol, www.BristolNH.gov.
Canterbury Shaker Village, tours, programs, walking trails, Shaker Rd., Canterbury, 603-783-9511, www.shakers.org
Castle in the Clouds, tours, hiking, programs, concerts, Rte. 171, Moultonborough, 603-476-5900, www.castleintheclouds.org.
Chapman Sanctuary and Visny Woods, nature trails open for hiking, 740 Mt. Israel Rd., Center Sandwich, 603-284-6428, www.chapmansanctuaryvisnywoods.com.
Chocorua Lake Basin View Lot, mountain views, benches for seating, free, www.chocorualake.org.
& Burgers | Don't forget to check out our daily breakfast & lunch specials!
Grab breakfast or lunch at The Farmer’s Kitchen. We use only the freshest ingredients for our homemade creations. Come by today to try our: 444 NH Route 11 Farmington | 603-755-9900
BEST IN SHELL
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.
Cruise Night, 5 – 7 p.m., Thursdays, 50/50 raffle, prizes, Tilt’n Diner, 61 Laconia Rd., Tilton, 603-455-7631.
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 Fridays Receptions, June through Dec., 5-7 p.m., refreshments, conversation & art, ArtWorks Chocorua Creative Arts Center, 132 Rt. 16, Chocorua, 603-323-8041, www.chocoruaartworks.com
Franklin Farmers Market, Thursdays from 3 – 6 p.m., through Sept. 11, Marceau Park, Central St., Franklin, 603-934-2118, email: franklinmarketinfo@ gmail.com.
Gilmanton Farmers Market, through Oct. 12, Sundays, 11 a.m. - 2 p.m., local vegetables, flowers, plants, crafts, baked goods, live music and more, 1385 NH 140, on lawn of Gilmanton Year Round Library, Gilmanton Iron Works, 603491-1687, www.gilmantonfarmersmarket.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 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
Kirkwood Gardens, free, open to public year-round, Rt. 3, Holderness, tour the gardens, www.nhnature.org, 603-968-7194.
Lake Winnipesaukee Museum, displays of historic Lakes Region artifacts and information, souvenir postcards, plates, paperweights, memorabilia, summer camp historical information and more, open Wed. – Sat., 10 a.m. – 4 p.m., through Columbus Day weekend, 503 Endicott St. North, Laconia, 603-3665950, www.lwhs.us
Lake Winnipesaukee Sailing Association, youth and adult sailing lessons, sailing competitions, Gilford, www.lwsa.org, 603-589-1177.
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.
Laverack Nature Trail at Hawkins Brook, nature trail on boardwalk, free, trail starts to the left of Meredith Village Savings Bank, Rte. 25, Meredith, 603-2799015.
Live Music, Friday nights, 5 – 8 p.m., free, Mill Falls Marketplace brick courtyard, 312 Daniel Webster Highway, Meredith, www.millfalls.com
Loon Center, walking trails, loon exhibits, 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 les, Ossipee Town Hall, no pre-registration required, 55 Main St., Center Ossipee, takes place various times: www.ossipee.recdesk.com.
Market on Main, farmers market, every other Wed., through Oct. 1, noon - 3 p.m., 115 Main St., Alton, complete schedule: www.altonmarketonmain.com, 513-519-8264.
Meredith Community Market, 3:30 – 6:30 p.m., 1 Burton Drive, off Rt. 104, Meredith, free admission, 603-409-2871, www.meredithcommunitymarket.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, 603279-4303, www.meredithlibrary.org.
Model Yachting, 1 – 3 p.m., Tues. & Thurs., Back Bay Skippers at Bridge Falls Path, Wolfeboro, watch radio-controlled model yachts, NH Boat Museum, schedule: www.nhbm.org.
Molly the Trolley, take tours/rides of Wolfeboro area aboard the fun trolley, info/schedules: 603-569-1080, www.wolfeborotrolley.com
M/S Mount Washington Cruises, narrated cruises of Lake Winnipesaukee, day & evening cruises, M/S Mount Washington, 211 Lakeside Ave., Weirs Beach, 603-366-BOAT, www.cruisenh.com
New England Racing Museum, open Saturdays, 922 NH Rte. 106 N., Loudon, www.NEMSMUSEUM.com
NH Boat Museum, events and exhibits, 130 Whittier Highway, Moultonborough, 603-569-4554. Second location: 399 Center St., Wolfeboro, 603-5694554, www.nhbm.org.
NH Farm Museum, seasonal (summer & fall) old-time farm events, gift shop, 1305 White Mt. Highway, Milton, contact for open hours/dates: 603-6527840, www.nhfarmmuseum.org
Newfound Classic Car Show, every Friday through Labor Day, 5 – 8 p.m., free, Village Local Kitchen, 825 Lake St., Bristol, www.ttccreg.org.
Newfound Lake Eco-Tours, informative/scientific tours of Newfound Lake, through mid-Sept., Newfound Lake Region Association, www.newfoundlake. org, call for hours/dates of operation: 603-744-8689.
Ossipee Historical Society Grant Hall Museum, open Tuesdays, Thursdays and Saturdays from 10 a.m. – noon until Sept. 30, 52 Rt. 16B, between First Congregational Church buildings, lmsween@roadrunner.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 Historical Museum and Memory House, Saturdays 10 a.m. – 1 p.m., through November and by chance or appointment, exhibits, research information, Old Webster Courthouse, One Court St., Plymouth, 603-536-2337, info@plymouthnhhistory.org.
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.
Remick Country Doctor Museum & Farm, farmstead events, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org.
Roller Skating Night, 5 p.m., Mondays, bring your own skates, age 18 and up, Ossipee Town Hall, 55 Main St., Ossipee, info/updates: 603-539-1307, www. ossipee.org
Sailing Lessons, youth & adult, Lake Winnipesaukee Sailing Association, 25 Davis Rd., Gilford, schedule/pre-register: 603-589-1177, www.lwsa.org
Sculpture Walk, tours of outdoor sculptures around downtown/lakeside areas of Meredith, free, Greater Meredith Program, maps: 603-279-9015.
Second Saturday Contradance, Tamworth Outing Club, 7:30 – 10 p.m., Tamworth Town House, 27 Cleveland Hill Rd., Tamworth, admission charged, info.: Amy Berrier at 603-651-5800 or Teresa Fournier at 978-609-2181.
Small Business Advising, first Wed. of every month, 9 a.m. – 5 p.m., until Dec. 17, sign up at www.NHSBDC.org., Maker’s Mill, 23 Bay St., Wolfeboro, pr-register: 603-569-1500, www.makersmill.org.
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
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: 603-968-7194.
Squam Lakes Association, programs, hikes, 534 US Rt. 3, Holderness, 603968-7336, www.squamlakes.org
Squam Lakes Natural Science Center, exhibits, nature trails, events, cruises, 23 Science Center Rd., Holderness, 603-968-7194, www.nhnature.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, 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
The Market at the Weirs, Saturdays, 10 a.m. – 1 p.m., through Oct. 4, fresh produce, meats and artisan crafts, through Oct. 5, Weirs Community Park, 49 Lucerne Ave., Weirs Beach, email: bamm-nh.org., www.themarketatweirs.com
Tilton Farmers Market, Tuesdays, 3:30 – 6:30 p.m., next to Police Dept. building, 45 Sanborn Rd., Tilton, Rt. 132, free admission, 603-409-2871, www.tiltonfarmersmarketnh.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 Farmers Market, Thursdays, noon – 3:30 p.m., The Nick Recreation Park, 10 Trotting Track Rd., Rt. 28, Wolfeboro, email: wolfeborofarmersmarket@gmail.com, www.wolfeborofarmersmarket.com.
Wolfeboro Table Tennis, meets Wednesdays, 4 – 6 p.m., in basement of All Saints Church, Wolfeboro, all skill levels welcome, $5 admission charge each week, info: 603-520-5651.
Wright Museum of WWII exhibits and lectures on life on the home front during WWII, 77 Center St., Wolfeboro, 603-569-1212, www.wrightmuseum.org
second-generation co-owner David Bleiler. The orchard spans many acres and is a definite favorite with those who like a scenic location with many pick-your-own varieties of apples.
The Bleiler family rejuvenated an old orchard in the 1970s and has been running Cardigan Mountain Orchard for over 50 years. They have updated, tended, and added to the orchard over the years.
The result is a wonderful place to visit, whether to pick your own apples or to stop by and purchase your favorite variety at the farmstand on the property. (You can pick apples in the orchard or stop by the farmstand for apples. Donuts, pie, and cider are available Thursday to Sunday while supplies last.)
Currently, as of press time, Cardigan Mountain Orchard was offering Paula Red apples with varieties such as MacIntosh, Cortland, Honeycrisp, and many more as the season progresses.
In nearby Bristol, the Cardigan Mountain Country Store, owned by the Bleilers, is located on Lake Street. The store is a charming and fun place to visit, offering handmade items by local artisans, including soaps, woodworking, pottery, photography, and many other items.
Cardigan Mountain Country Store is well-known and popular for its homemade apple pie for sale in the store, as well as baked goods. “By the end of September, we will also have cider,” says David.
Cardigan Mountain Country Store is open until Christmas Eve; for more information and open hours/ apples being offered for picking, call 603-744-2248 or visit www. cardiganmtnorchard.com
For tasty pick-your-own apples, visit Surowiec Farm at 53 Perley Hill Road in Sanbornton. The farm is open daily through Columbus Day from 9 am to 5 pm with pick-your-own Macintosh,
Macoun, Empire, Cortland and Ginger Gold apples; apples are also available for sale in the farmstand. (Not all apples are available at the same time, with varieties offered throughout the season
Says owner Katie Surowiec, “We are open for apple picking. We started the first week of September with MacIntosh apples. The orchard is within walking distance of the farmstand, so it is all convenient. The farmstand has vegetables, beef, other meats, eggs and we sell donuts from our donut trailer on weekends. We also have bread for sale.”
This year’s crop, says Katie, is good with a large variety of apples. The hot weather has not hurt the orchard at Surowiec, and she anticipates a good picking season. Call 603-286-4069 for information and updates.
For old-fashioned, delicious apples, cider donuts, and some music, head to Smith Orchard at 184 Leavitt Road in Belmont. The orchard has pick your own Honeycrisp, Ginger Gold, Macintosh, Cortland, Macoun and Jona Gold, and Red and Yellow Delicious apples. In the farm stand, apples, jams, jellies, honey, and maple products and mixes such as apple crisp mix, are for sale.
Says owner Wendy Richter, “This year we have something new: the Appleseed Café, where we offer apple cider donuts and coffee, as well as apple smoothies. There will also be live music on three Sundays, with music the last two Sundays in September and the first Sunday in October.”
The orchard is open daily from 9 am to 5 pm through around Columbus Day. Call 603-387-8052, visit www. smithorchard.com or email: info@ smithorchard.com.
Butternut Farm, located at 195 Meaderboro Road in Farmington, is very popular for strawberry and blueberry picking during the summer season, as well offering other fruits for customers to enjoy.
When apple-picking season arrives,
visitors can enjoy pick-your-own in over 30 varieties. Ginger Gold and Zestar are apples offered for picking as the season gets underway, followed by many other varieties with an apple for every taste.
Apple pickers can walk to the orchard, or those with mobility issues can ride on a handy electric passenger golf cart. Everyone is welcome at Butternut Farm, which is open daily (closed Mondays) from 8 am to 4 pm. The farm closes for the season in October.
A farm representative says the crop is good this year with plenty of apples. Butternut also has a cider house, offering five alcoholic ciders, precanned, growlers and cider wines. For updates, call the farm info line at 603335-4705.
For a welcoming, down-home atmosphere, stop by Stone Mountain Farm on Rt. 106 in Belmont. Coowners Joe and Cindy Rolfe love to
“talk apples,” and Joe says he will always answer the phone to give current conditions for apple picking.
“We are open for the season, and we have 50 varieties, including Macs, Cortland, Fuji, Zestar, Jonah Reds, Empire, Macoun, as well as some of the oldest varieties in the country. The old-fashioned apples include Shazaka, Akan and Rambo, which are unusual and great types.
“The orchard is set up for walking,” Joe continues. “Customers have a choice of apples, and we have signs to tell them which apples are ripe and ready for picking.”
In the farm stand at Stone Mountain Farm, offerings include apples, vegetables, winter squashes, honey, candles, soaps and hand cream, and also cider donuts.
The farm is open for apple picking until around the week before Thanksgiving. Call ahead for information at 603-731-2493.
Soldering 101 and Felted Turtles Workshops
Coming to Meredith League of NH Craftsmen
Join the League of NH Craftsmen –Meredith Fine Craft Gallery for two great workshops this month.
Have you ever wanted to learn soldering or improve your soldering skills? Or not sure how to set up your own soldering torch and tank? On Saturday, September 20, from 10:30 am – 4:30 pm, attend the Soldering 101 Class with juried artist Joy Raskin. This class will cover the basics of how to set up your own soldering torch and tank, safety concerns, and a place to solder. We will cover all the soldering basics from butt joints to stick soldering. We will work on soldering and help you gain confidence in your soldering skills. Great for those who have been taking jewelry classes but want to improve on soldering, as well as those who want to understand soldering.
Tuition is $75 per student. Materials fee is $25, paid in cash or check to the instructor on the day of class. Space is limited and pre-registration is required. Those who wish to take the class must sign up by Wednesday, September 17. To register for this workshop, call the League of NH Craftsmen – Meredith Fine Craft Gallery at (603) 279-7920 or visit the Gallery at 279 Daniel Webster Highway in Meredith.
For more details, visit our website at http://meredith.nhcrafts.org/classes/ and our Facebook page at http://www. facebook.com/nhcraft/
The following week, join artist Rachel Benson at the Gallery on
Saturday, September 27, from 11 am to 1 pm for a Felted Turtles class. Learn the art of felting with Rachel Benson in this fun 2-hour workshop in which students will create their own adorable, felted turtle. Rachel will teach you the materials and techniques of this art form and guide you through the process of felting to create this turtle figure for you to take home and admire. This is a great beginner’s project and a lot of fun for the experienced felter. All materials will be provided by the instructor.
This class is good for those new to needle felting, but all skill levels are welcome. Tuition is $30 per student with an additional materials fee of $7 that will be paid by cash or check to the instructor at the time of the class. Space is limited, and pre-registration is required. Those who wish to attend must sign up by Tuesday, September 23. To register for this workshop, please call the League of NH Craftsmen – Fine Craft Gallery at (603) 279-7920 or stop by the gallery located at 279 Daniel Webster Highway in Meredith, NH.
For more details, visit our website at meredith.nhcrafts.org/classes/ and our Facebook page at http://www.facebook.com/nhcraft/.
The League of NH Craftsmen Meredith Fine Craft Gallery is located at 279 DW Hwy, Meredith, and is dedicated to the education and support of NH’s fine craft tradition since 1932.
