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Branching Out: A Road Trip Through Route 16’s Apple Country
By
Alyson Short
Autumn in New England is a sensory experience: crisp mornings, fiery foliage, the scent of woodsmoke in the air – and of course, the unmistakable crunch of a freshly picked apple. For many families, couples, and road trippers, apple picking is more than just gathering fruit; it’s an annual tradition and a celebration of a beloved season.
Travelling along Route 16 provides a spectacular way to savor this ritual. The scenic artery that carries travelers from New Hampshire’s Seacoast and the Maine border up through the lakes region and into the White Mountains, this stretch of road isn’t just a conduit to fall foliage; it’s dotted with family-run orchards and u-pick farms that offer everything from heirloom apples to warm cider donuts. There is something timeless about wandering through orchard rows with a bag or basket in hand, tugging a ripe apple from a branch, and biting into its crisp sweetness right there in the field. Along Route 16, this experience takes on an added charm. The highway itself unfolds like a seasonal postcard. Travelers pass lakes, fields, and mountain views while making their way north. And unlike commercialized attractions, the farms along this route remain tied to the land, each orchard telling a different story and offering a slightly different flavor for the season.
Just a short detour west of Route 16 near Rochester is Butternut Farm, a family-run destination known for its diversity of crops and warm hospitali-
ty. While apples are the star in September and October, this farm also produces peaches, pumpkins, strawberries, and blueberries, making it a year-round draw for fruit-lovers.
When apple season arrives, visitors can expect dozens of varieties, from old-fashioned McIntosh and Cortland to the ever-popular Honeycrisp. The orchard is well-organized for pickyour-own, and the farm stand brims with seasonal treats, including apple cider, donuts, jams, and maple syrup. For travelers in the area or beginning their Route 16 journey, Butternut Farm makes an ideal first stop. Butternut Farm is located at 195 Meaderboro Road in Farmington. Their information line is updated frequently. Before you visit, give it a call at 603-335-4705 to double-check picking conditions and
weather-related changes to open hours. More information can be found at butternutfarm.net.
Just a bit further north and you’ll reach McKenzie’s Farm in Milton, with a scenic perch that sets an inviting tone: a place where fall is not only about apples and pumpkins but about appreciating the landscape itself.
McKenzie’s grows around twenty-five apple varieties, from crisp early-season Paula Reds to tart Empires, Orange Pippins, and Pink Ladies. Apples are only part of the story here. Visitors find peaches, berries, tomatoes, pumpkins, cut flowers, and a farm stand overflowing with a riot of color and flavor. Shelves are abundant with heavenly pies, breads, local cheeses, maple syrup, and the bakery’s signature warm cider donuts.
The farm is family-friendly, leasheddog-friendly (the greenhouses and strawberry patches are dog-free), and even event-friendly, with space for gatherings and celebrations. It’s the kind of place you can spend an entire afternoon: pick apples, sip cider, browse the greenhouses, and enjoy the views. Open May through November, a stop any time of year is time wellspent, yet autumn activities flourish in that New England mystique kind of way with trailer rides, pumpkin painting, and foliage views to write home about.
McKenzie’s Farm is located at 71 NE Pond Road in Milton. For more information about the farm’s offerings, including daily ripening reports, their seasonal hours, CSA, and event details, visit mckenziesfarm.com.
Just over the state line in nearby North Acton, Maine, lies Romac Orchard. Though slightly off Route 16, it’s close enough to be a natural part of the journey. Romac offers a low-key, traditional orchard experience: rows of apple trees, a corn maze, a welcoming farm stand, and a friendly atmosphere that appeals to families seeking something simple and authentic.
The orchard produces multiple apple varieties alongside pumpkins and seasonal produce. Guests can pick their own apples or, if short on time, purchase pre-picked bags. With the addition of a disc-golf course, donuts, and weekend Hayrides, Romac is not short • Apples continued on page 4
on charm. This is straightforward apple picking as it used to be – no fuss, just fresh fruit, and a neighborly welcome.
For anyone who likes the idea of adding a Maine stamp to their apple-picking adventure, Romac Orchard is an excellent choice and a rewarding detour off of Route 16. You’ll find them at 1149 H Road, Acton, Maine. For more information, visit maineapples.org/romac-orchards, call 207-6085443, or check Facebook for event and opening updates.
As our road nears the Mount Washington Valley, apple lovers find one final gem: Hatch’s Orchard in Center Conway. This small, family-run orchard is beloved precisely because it is unpretentious. No lines, no sprawling farm attractions – just apple trees, open fields, and the chance to pick fruit at your own pace.
Hatch’s has a mom-and-pop feel. Visitors are encouraged to bring their own containers, and the orchard is picnic-friendly, making it a relaxed stop before diving into the bustle of North Conway. In an area famous for outlet shopping and mountain hikes, Hatch’s
Orchard offers a moment of rural calm – a wonderful reason to visit in and of itself. Hatch’s will be open this autumn on weekends and holidays, from 9 am to 4 pm. You’ll find them at 1440 Brownfield Road in Center Conway. Route 16 may be best known as the road through the Lakes Region to the White Mountains, but in autumn it transforms into something richer: a corridor of orchards, farm stands, and seasonal traditions. From the abundant fields of Butternut Farm to the ridgetop views at McKenzie’s, the simple pleasures of Romac Orchard, and the rustic charm of Hatch’s, each stop offers its own slice of New England fall. These places exist because of the people who tend them – families who rise early, care for the land, and carry on generations of farming so that visitors and local communities can enjoy the harvest.
So, this season, don’t just drive Route 16. Slow down, turn into a farm driveway, thank the growers who make it all possible, and taste New Hampshire and Maine the way they were meant to be experienced: crisp, fresh, and straight from the tree.
Chocorua Lake Conservancy Invites Community to Celebrate Nature This Fall with Two Engaging Events
This fall, the Chocorua Lake Conservancy (CLC) invites the public to connect with the natural world through two enriching outdoor events: an Outdoor Volunteer Morning on Friday, September 26, and an evening of storytelling and stargazing with Stories Behind the Stars on Tuesday, October 21. Both events offer opportunities to engage with the beauty and biodiversity of the Chocorua Lake region while learning from passionate local educators and conservationists.
On Friday, September 26, join CLC Stewardship Director Debra Marnich for a hands-on volunteer session at the Chocorua Lake Basin View Lot on Route 16. From 10 to 11 am, volunteers will help weed and maintain the thriving pollinator garden that supports native insect populations. Participants are encouraged to bring work gloves, water, a snack, and wear sturdy, closed-toe shoes. Tools such as rakes, shovels, and clippers will be available. Be prepared for bugs and ticks, and please register in advance to receive updates or changes.
Debra Marnich brings deep expertise in forestry and wildlife habitat management, with degrees in Zoology and Forestry. Her work focuses on integrating conservation practices to support both ecosystems and communities.
On Tuesday, October 21, from 7 –8 pm, as the Orionids meteor shower
peaks under a new moon, CLC invites you to a magical evening of myth and astronomy with master storyteller and lifelong educator Matt Krug. Set beneath the dark skies of Charlotte C. Browne Woods, Stories Behind the Stars will explore constellations through tales from around the world, blending science, history, and imagination.
Guests will learn how to navigate by starlight and identify major constellations while enjoying the crisp October night. The event is family-friendly, and children are welcome with an adult. Bring warm clothing, a water bottle or warm drink, and your sense of wonder.
This event is free for CLC members; a $10 donation is suggested for non-members. Space is limited, and advance registration is required. Directions to the location will be shared closer to the event.
Matt Krug has introduced generations of students and audiences to the night sky, drawing on a rich background in education and performance. When not sharing stories, he resides in Fryeburg, Maine.
Both events embody CLC’s mission to foster environmental stewardship and community connection through education, conservation, and outdoor exploration.
To register or learn more, visit: chocorualake.org.
Stay In...
Flames, Flavor, and Fall Vibes: September Grilling Recipes to Remember
By Chef Kelly
Happy September, North Conway and all points close by. The kids are back in school, and many parents are breathing a sigh of relief as a result, except for the parents who are also teachers. We’ve also said goodbye to Labor Day, and in no time, foliage season will be upon us. As awesome as it is and as fun as some of it can be, it’s the last hurrah before the clocks change, the days get shorter, and things slow down until the snow hits. Peak summer may be in the rear-view mirror, but grilling season certainly isn’t, and that’s why I’m here today, so let’s do it.
Let’s start off with a great burger. It’s no mystery to any of us that burgers are the most popular grilled item ever, and why not? Whether a basic burger or one that is all dressed up, I never say no to a good burger. This one has a few great flavors tossed into the equation that I’m sure will tickle many fancies out there. A few simple moves can elevate a backyard hamburger to steak-house status. Grilled onions, a swipe of Dijon over the patties before grilling, and toasted brioche buns are just a sampling of some of the high-end embellishments you can expect with this burger, not to mention the special sauce that accompanies it, which I use as a side with many steak dishes as
well. This bistro-style burger will get you 4 burgers and will take a little over a half-hour.
Bistro Burgers
⅓ cup mayonnaise
3 tbsp Dijon mustard
2 tbsp freshly grated horseradish Kosher salt and freshly ground pepper
1 ½ lbs ground beef, ideally 85/15
4 brioche buns, split and buttered Vegetable oil, for drizzling
1 large Vidalia onion, about 12 oz, sliced into ½-inch-thick rounds
2 tbsp Worcestershire sauce
4 slices horseradish cheddar or pepperjack cheese
2 beefsteak tomatoes, sliced into thick rounds
Flaky sea salt
Mixed greens, such as watercress and chopped radicchio, and cornichons, for serving
Stir together mayonnaise, 1 tbsp mustard, and the horseradish. Season lightly with salt and pepper. Form beef into 4 six-oz patties, each slightly larger in circumference than buns. Make a small indent in the center of each patty with your thumb to keep them from puffing up on the grill. Cover loosely and refrigerate until ready to cook. Heat grill to medium-high and place
a large straight-sided skillet with a lid nearby. Brush grates with oil. Drizzle onions lightly with oil and season with salt and pepper. Grill, flipping once, until well charred and crisp-tender as they should still maintain a bit of crunch, 7-9 minutes. Transfer to the skillet, drizzle with Worcestershire sauce, and cover with lid. Cover the grill. Generously season the indented sides of patties with salt and pepper. Brush with the remaining 2 tbsp mustard. Brush grates with oil. Place patties on grill, indented sides down, and generously season other sides. Cook until lightly charred, 3-4 minutes. Flip patties, and cover the grill. Continue to cook, move occasionally as needed to avoid flare-ups, 3-4 minutes more or until close to your desired temp, then top with cheese and close the lid to melt the cheese. Transfer them to the skillet and cover with lid. Grill the buns until lightly toasted, for about 1 minute. Sprinkle tomatoes with flaky salt. Spread both sides of the buns with horseradish mixture, then add patties and onions and top it with the top half of the roll. Serve with salted tomatoes, pickled cukes, and your choice of greens.
When it comes to chicken on the grill, wings and thighs are my favorite, and for this recipe, I’m giving boneless thighs a chance to shine. As much as I
do love thigh meat, it is the marinade, which is often the case, that makes this one a winner for me. The main ingredient of the marinade is a bottle of beer, and then a bunch of flavors are added, some sweet, some spicy, and some with a tang. For those who don’t enjoy alcohol, trust me in that all the alcohol will be cooked off but if you prefer, you can always use a non-alcoholic brew. The result of this dish is succulent, juicy, tender pieces of chicken, which have always been a winner for me. As awesome as the chicken is, an incredible addition to this is my favorite of all grilled fruits, that being pineapple. If you’ve never had grilled pineapple, you are in for a huge treat. I strongly suggest using fresh pineapple, but if you feel the need to use canned, have at it. The marinating process is 4 hours, prep time maybe 20 minutes and cooking time is 15 minutes. This recipe is for 8 boneless thighs, feeding 4 usually.
Beer Marinated Grilled Chicken Thighs For the Marinade 2-3 chipotle peppers in adobo sauce, finely chopped, use more peppers for spicier taste, or use less for
• Stay in continued on page 10
What’s UP
Please call ahead for event
Sept. 11-21, The Importance of Being Earnest, M&D Playhouse, at Eastern Slope Inn Playhouse, 2760 White Mountain Highway, North Conway, 603-7335275, www.mdplayhouse.com.
Sept. 12, Beatlemania Again, 8 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com
Sept. 12, Friday Night Jazz, 7 p.m., Majestic Café, 36 Main St., Conway, 603447-4737, www.conwaymajestic.com
Sept. 12, Opening Ceremonies for Regatta, 8:30 a.m., takes place at Back Bay Boathouse, 51 Mill St., Wolfeboro by NH Boat Museum, 603-569-4554, www.nhbm.org
Sept. 12 & 13, Vintage Race Boat Heats, 8 a.m. - 5 p.m., Wolfeboro Town Docks, event by NH Boat Museum, 603-569-4554, www.nhbm.org
Sept. 13, Don Who? Tribute to the Legends of the 50 & 60s, 7 – 9 p.m., tribute to Sinatra, Bobby Darin, Dean Martin, and others, Medallion Opera House, 20 Park St., Gorham, 603-723-3421, www.medallionoperahouse.com
Sept. 13, Fall Paddle: Pontook Reservoir, 8 a.m. – 3 p.m., Tin Mountain Conservation Center, meet at parking lot across from J-Town Deli, Jackson, pre-register: Nora Dufilho, nbeen@tinmountain.org, 603-447-6991.
Sept. 13, Granite State Street Rodders, classic cars, refreshments available for purchase, NH Farm Museum, 1305 White Mt. Highway, Milton, 603-6527840, www.nhfarmuseum.org.
Sept. 13, Lighthouse Louie, 7 p.m., Majestic Café, 36 Main St., Conway, 603447-4737, www.conwaymajestic.com
Sept. 13, Start Making Sense: Talking Heads Tribute, 8 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com
Sept. 13, Summer Wander, 10 a.m. – noon, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, pre-register: Heather McKendry, hmckendry@ tinmountain.org, 603-447-6991.
Sept. 14, Counterfeit Cash - Johnny Cash Tribute, 2 p.m., St. Kieran’s Community Center for the Arts, 155 Emery St., Berlin, 603-752-1028, www.stkieranarts.org
Sept. 14, Griffin William Sherry (Ghost of Paul Revere), 7 pm, Feel the Barn Concert Series, 1118 Page Hill Rd., Chocorua, 603-323-6169, www.thefarmstand.net
Sept. 14, Touch-a-Truck, 11 a.m. – 1 p.m., presented by Children’s Center, takes place at The Nick Recreation Park, 10 Trotting Track Rd., Wolfeboro, 603-569-1027, www.thechildrenscenternh.org.
Sept. 17, Billie Thibodeau Trio, 7 p.m., Majestic Café, 36 Main St., Conway, 603-447-4737, www.conwaymajestic.com
Sept. 17, Wildfire in Northern New England, 6:30 – 7:30 p.m., free, talk by John Neely, Cook Memorial Library, 93 Main St., Tamworth, 603-323-8510, www.tamworthlibrary.org., pre-register: www.chocoruallake.org/events
Sept. 18, BluGrit Blues Band, 7 p.m., Majestic Café, 36 Main St., Conway, 603-447-4737, www.conwaymajestic.com
Sept. 18, Harvest Foraging & Mushroom IDing, 6 – 7 p.m., talk with Eric Milligan of New Hampshire Mushroom Co., Conway Public Library, 15 Greenwood Ave., Conway, 603-447-5552, www.conwaypublilibrary.org.
Sept. 18, Hawk Talk, 7 – 8 p.m., Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, pre-register: Nora Dufilho, nbeem@tinmountain.org, 603-447-6991.
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, Summer’s Last Sail, 7 p.m., live music, drinks, dinner, M/S Mount Washington, Weirs Beach, tickets/info.:www.thechildrenscenternh.org
Sept. 19-20, Storytelling Festival, with four premier storytellers, Whitney Community Center, 16 Black Mt. Rd., Jackson, info.: www.whitneycommunitycenter@gmail.com or 603-383-6861..
Sept. 20, 17th Great NH Pie Festival, NH Farm Museum, 1305 White Mt. Highway, Milton, 603-652-7840, www.nhfarmuseum.org.
Sept. 20, Dennis O’Neil & Davey Armstrong, 7 p.m., Majestic Café, 36 Main St., Conway, 603-447-4737, www.conwaymajestic.com
Sept. 20, Hawk Watch: Sabbatus Mountain, 10 a.m. – 1 p.m., Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, pre-register: Nora Dufilho, nbeen@tinmountain.org, 603-447-6991.
Sept. 20, Wildlife from the Water Photography Workshop, 9 a.m. – 2 p.m., using digital camera or smart phone, held in Moultonborough, presented by ArtWorks Chocorua Creative Arts Center, pre-register/directions.: 603-3238041, 132 Rt. 16, Chocorua, www.chocoruaartworks.com
Sept. 21, 38th North Conway Half Marathon & 5K Run/Walk, 8 a.m., start/ finish at Schouler Park, N. Conway, hosted by White Mountain Milers, events. elitefeats.com/25nconway
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, 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, 603569-1212, 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. 21, Return of the Pumpkin People Kick Off Dinner Bash, 5 – 8 p.m., at Eagle Mt. House, dinner, silent auction, games, raffles, info./reserve: Jackson Area Chamber of Commerce, 978-580-0905, kathleen@jacksonnh.com.
Sept. 25, From Terror to Tourism, 5 – 7 p.m., historian Bob Cottrell speaks about Willey Slide and its effects on art & tourism in White Mts., event held at the White Mountain Museum & Gallery, 2541 White Mt. Highway, N. Conway, 603-387-7737, RSVP: info@WhtMtn.Art.
Sept. 25, Invasive Plant Workshop, 7 – 8:30 p.m., Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, pre-register: Nora Dufilho, nbeen@ tinmountain.org, 603-447-6991.
Sept. 26, Friday Night Jazz: Gary Wittner & Tony Gaboury, 7 p.m., Majestic Café, 36 Main St., Conway, 603-447-4737, www.conwaymajestic.com
Sept. 26, Sugar Mountain, 8 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com
Sept. 26, Heartless – Heart Tribute, 7 p.m., St. Kieran’s Community Center for the Arts, 155 Emery St., Berlin, 603-752-1028, www.stkieranarts.org
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, 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
Sept. 27, Fall Folly, 10 a.m. – noon, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, pre-register: Heather McKendry, hmckendry@tinmountain.org, 603-447-6991.
Sept. 27, Frank Santos, R-Rated Hypnotist, 7:30 – 9 p.m., Medallion Opera House, Gorham Town Hall, 20 Park St., Gorham, 603-466-3322, www.medallionoperahouse.org
Sept. 27, Winni Chase Regatta, 8:30 – 10:30 a.m., Pinckney Boathouse at Brewster Academy, Lake Winnipesaukee, 80 Academy Dr., Wolfeboro, 603569-7189, email: winnichase@brewsteracademy.org.
Sept. 28, Cormac McCarthy, 7 pm, Feel the Barn Concert Series, 1118 Page Hill Rd., Chocorua, 603-323-6169, www.thefarmstand.net
Sept. 28, Hay Day Cranmore Fall Fest, 11 a.m. – 3 p.m., Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, www.cranmore.com, 1-800-786-6754. Sept. 28, Jigger Johnson Lumberjack & Jill Festival, Gorham Parks & Recreation Dept., 603-466-2102, www.gorhamnhrec.org.
Sept. 28, Porchfest, all day event, free outdoor music festival around downtown Rochester, over 50 local bands, Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com
Sept. 28, Wildcrafting: Herbal Tea, 1 – 2:30 p.m.; 4 – 5:30 p.m., Castle in the Clouds, Rte. 171, Moultonborough, 603-476-5900, www.castleintheclouds.org
Sept. 28-Nov. 24, Adult Learn to Play Hockey, for age 18 & up, Pop Whalen Ice and Arts Center, 90 Pine Hill Rd., Wolfeboro, pre-register: 603-569-5639.
Oct. 1, Open Mic Night, 6 - 8 p.m., Medallion Opera House, Gorham Town Hall, 20 Park St., Gorham, 603-466-3322, www.medallionoperahouse.org
Oct. 1-19, Return of the Pumpkin People, Jackson Area Chamber of Commerce, 978-580-0905, kathleen@jacksonnh.com.
Oct. 1-31, Return of the Pumpkin People, self-guided tour of pumpkin displays around Jackson, maps/info: Jackson Area Chamber of Commerce, www. jacksonnh.com, 603-383-9356.
Oct. 3, Suzy Bogguss, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com
Oct. 4, Antique and Vintage Fair, 11 a.m. – 3 p.m., in case of rain fair is cancelled, Clark Museum, 233 South Main St., Wolfeboro, 603-569-4997, www. wolfeborohistoricalsociety.org.
Oct. 4, Castle Car Show, 10 a.m. – 2 p.m., antique cars & motorcycles, Castle in the Clouds, Rte. 171, Moultonborough, vehicle pre-registration: 603-4765900, www.castleintheclouds.org
Oct. 4, Darrell Scott, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207935-7292, www.stonemountainartscenter.com.
Oct. 4, Harvest Time on the Farm, NH Farm Museum, 1305 White Mt. Highway, Milton, 603-652-7840, www.nhfarmmuseum.org.
Oct. 4 & 5, Autumn Craft Festival on the Lake, Mill Falls Marketplace, 312 DW Highway, Meredith, free admission, rain or shine, friendly pets on a leash are welcome, 10/4: 10 a.m. – 6 p.m.; 10/5: 10 a.m. – 4 p.m., www.castleberryfairs.com
Oct. 6, Expert Exchanges; Honey Tasting, 10 a.m. – 12:30 p.m., Castle in the Clouds, Rte. 171, Moultonborough, pre-registration: 603-476-5900, www. castleintheclouds.org
Join us for Grandma Libby’s Stories on the Farm on Fridays, 10 a.m. to 11:30 a.m. from June 27 to August 29. (No Stories on July 4th!) The stories in 2025 include New Hampshire authors and natives! Members are free! Non-Members: $8 per child. Always a craft, a snack or a chance to visit with our barnyard animals!
Group & School Tours • Field Trips • Birthday Parties
Visit our website, www.nhfarmmuseum.org, for details or to arrange a group/school tour. Like us on facebook or contact our staff at nhfarmmuseum.info@gmail.org. We are a Blue Star Museum and proud member of the New England Museum Association. 2021 recipient of the Northeast Credit Union LYC Grant.
Oct. 6-30, Graveyard History Walking Tour, Castle in the Clouds, Rte. 171, Moultonborough, pre-registration required/info/hours: 603-476-5900, www. castleintheclouds.org
Oct. 7, Market Basket Workshop, 10 a.m. – 4 p.m., beginners class in weaving, ArtWorks Chocorua Creative Arts Center, pre-register for details.: 603323-8041, 132 Rt. 16, Chocorua, www.chocoruaartworks.com
Oct. 9, Pajama Story Time, 6 – 7 p.m., children bring a stuffed animal, wear PJs, listen to a bedtime story, Conway Public Library, 15 Greenwood Avenue, Conway, many learning experiences, 603-447-5552, www.conwaypubliclibrary.org.
Oct. 9, Sam Robbins, 7 – 9 p.m., soul music, Medallion Opera House, 20 Park St., Gorham, 603-723-3421, www.medallionoperahouse.com.
Oct. 9-26, And Then There Were None, M&D Playhouse, at Eastern Slope Inn Playhouse, 2760 White Mountain Highway, North Conway, 603-733-5275, www.mdplayhouse.com.
Oct. 10-Nov. 1, Young Frankenstein, Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com
Oct. 11, Camp Hale Plunge, 9 – 11 a.m., 92 Millbridge Rd., Sandwich, tickets/ info.: 617-375-8139, www.classy.org/event/camp-hale-plunge-2025/e693660.
Oct. 11-12, Lakes Region Parade of Homes, 9 a.m. – 5 p.m., explore fine craftsmanship and home design in beautiful Lakes Region homes, info/tickets: www.lakesregionparadeofhomes.com, 603-387-1817.
Oct. 12-19, See the Dark Festival, dark sky immersion/events, Appalachian Mt. Club, Gorham, www.outdoors.org., 603-466-2727.
Oct. 13, Watercolor Workshop, noon – 2 p.m., led by artist Pat Edsall, Castle in the Clouds, 586 Ossipee Park Rd., Rt. 171, Moultonborough, pre-registration required: www.castleintheclouds.org.
Oct. 14, Knit a Headband Workshop, 1 - 5 p.m., knit a cabled headband, ArtWorks Chocorua Creative Arts Center, pre-register for details.: 603-3238041, 132 Rt. 16, Chocorua, www.chocoruaartworks.com
Oct. 17, Comedian Juston McKinney, 8 – 9:30 p.m., Medallion Opera House, Gorham Town Hall, 20 Park St., Gorham, 603-466-3322, www.medallionoperahouse.org
ONGOING
ArtWorks Chocorua Creative Arts Center, gallery, workshops & events, open year-round with seasonal hours, 603-323-8041, 132 Rt. 16, Chocorua, www. chocoruaartworks.com
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.
Castle in the Clouds, Rte. 171, Moultonborough, 603-476-5900, www.castleintheclouds.org.
Open May 14 to October 12
The New Hampshire Farm Museum tells the story of agriculture and rural life in New Hampshire over three hundred years. We are located on two adjoining historic farmsteads up on scenic Plummer’s Ridge in the town of Milton. We have historic farmhouses, barns, tractor and carriage displays, fields of heirloom vegetables, heritage breed farm animals, picnic tables, a children’s garden, and a great country store filled with New Hampshire made items as well as our own farm fresh eggs. So bring a
Wednesday-Saturday: 10 a.m. to 4 p.m. Sundays: 12 noon to 4 p.m. Closed Mondays and Tuesdays $14 Adult • $10 Senior • $8 Juvenile (4-17) Children under 4 are free Blue Star families are free Admission:
1305 White Mountain Highway, P.O. Box 644, Milton, NH www.nhfarmmuseum.org • (603) 652-7840
Cog Railway, 3168 Base Station Rd., Mount Washington, 800-922-8825, www.thecog.com.
Conway Historical Society, historical info., 603-447-5551, www.conwayhistoricalsociety.org.
Conway Public Library, 15 Greenwood Avenue, Conway, many learning experiences, 603-447-5552, www.conwaypubliclibrary.org.
Conway Scenic Railroad, train rides to White Mt. areas, reservations: 603356-5251, station located at 38 Norcross Circle, North Conway, www.conwayscenic.com
First Fridays Receptions, through Dec., 5-7 p.m., refreshments, conversation & art, ArtWorks Chocorua Creative Arts Center, 132 Rt. 16, Chocorua, 3238041, www.chocoruaartworks.com
What’s UP
Friday Night Jam Sessions at Sap House Meadery, 7 – 9 p.m., 2686 White Mt. Highway, N. Conway, 224-267-9209, www.saphousemeadery.com.
Gorham Farmers Market, Thursdays from 3 – 6 p.m., (through Oct. 2), Gorham Common, 69 Main St., www.gorhamnh.gov
Gorham NH Moose Tours, moose & wildlife tours, Gorham Parks & Recreation, info.: 603-455-2101.
Great Glen Trails, outdoor center/activities, Mt. Washington Auto Rd., Gorham, 603-466-3988, www.greatglentrails.com
Jackson Historical Society, 23 Black Mt. Rd., Jackson, info./hours: 603-3834060, www.jacksonhistory.org
Majestic Café, jazz, blues, and more, 34 Main St., Conway, 603-447-4737, mountaintopmusic.org.
Makers Mill, variety of workshops, classes in arts and crafts and more, Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org.
Making Strides, 8 – 9 a.m., daily drop-in walking for groups or singles, Ossipee Town Hall, no pre-registration required, 55 Main St., Center Ossipee, www.ossipee.recdesk.com.
Mt. Washington Valley Arts Assoc., 16 Norcross Circle, North Conway, 603356-2787, www.mwvarts.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
Mount Washington Valley Farmers Market, Tuesdays until Oct. 7, 3:30 –6:30 p.m., North Conway Community Center, 78 Norcross Circle, N. Conway, mwvfarmersmarket@gmail.com, www.mwvfarmersmarket.com.
Naturalist Led Hikes, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, space limited, registration/info.: 603-447-6991, www.tinmountain.org.
NE Ski Museum, ski exhibits, 2628 White Mt. Highway, North Conway, www. newenglandskimuseum.org.
NH Farm Museum, 1305 White Mt. Highway, Milton, 603-652-7840, www. nhfarmmuseum.org
Open Mic Night at the Medallion, 6 - 8 p.m., free, first Wed. of each month, Medallion Opera House, 30 Park St., Gorham, 603-466-3322, www.medallionoperahouse.org
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.
Remick Country Doctor Museum & Farm, events, tours, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org.
Second Saturday Contradance, Tamworth Outing Club, 7:30 – 10 p.m., Tamworth Town House, 27 Cleveland Hill Rd., Tamworth, admission charged, info.: Amy Berrier 603-651-5800 or Teresa Fournier at 978-609-2181.
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, Saturdays, 9 a.m. - noon, 30 Tamworth Road, Tamworth, info: 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
Thursday Night Book Club, meets fourth Thursday of every month for discussion of books; Mystery Book Club meets second Thursday of the month, White Birch Books, 2568 White Mt. Highway, North Conway, 603-356-3200, www. whitebirchbooks.com.
Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, programs, hikes, nature learning center, 603-447-6991, www.tinmountain.org.
Wednesdays, Little Angel Service Dog visit Gibson Center, 10:30 – 11:15, Gibson Center, 14 Grove St., N. Conway, 603-356-3231, www.gibsoncenter. org.
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.
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
those that prefer a milder marinade
1 small yellow onion, finely diced or grated
12 oz of your favorite beer. I wouldn’t suggest a dark beer
¼ cup balsamic vinegar
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
2 tbsp maple syrup
½ tsp salt
For the Chicken
8 boneless chicken thighs, skin on or off
8 pineapple rings, fresh or from a can
In a large mixing bowl, combine chopped chipotle peppers, onions, beer, balsamic vinegar, apple cider vinegar, oil, maple syrup, and salt and whisk until completely incorporated. Place pineapple rings in a ziploc bag and add ½-cup of the prepared marinade to the pineapples. Seal the bag and refrigerate for 4 hours. Place chicken thighs in a large ziploc bag. Save ½-cup of
the marinade to use for later, and add the remaining marinade to the chicken thighs, then seal the bag and refrigerate for 4 hours, as well as the reserved marinade. Once ready to grill, preheat the grill to medium-high. Remove chicken thighs from the bag and discard the marinade. Let thighs sit at room temp while preheating the grill. Brush the grill grates with oil. Transfer chicken thighs to the hot grill and cook undisturbed for 5 minutes. Flip the chicken over and brush with the reserved marinade and continue to cook for 5 more minutes, or until the chicken is cooked through and internal temperature registers at 165 degrees. Brush on more of the reserved marinade while the chicken is cooking. Remove chicken from the grill and set aside for 5 minutes before serving, keeping them covered. While the chicken is cooking or resting, grill the pineapples on both sides until grill marks appear, about 1-2 minutes per side, and brush with the marinade from the bag it was marinating in. Place chicken thighs on a plate and
Hole
serve with the pineapple rings and other of your favorite sides. Today’s next grilled treat is by far the most obscure of the day, as I’m guessing many will have never heard of this one. It’s called kebapi, and it’s a fun dish. Kebapi, also referred to as kebabs, not kebobs, are juicy sausage-like bites of grilled beef, pork, and lamb. This classic Macedonian dish is covered in a tangy, garlicky yogurt sauce, and it’s perfect for summer eating. It’s a combo of ground beef, pork, and lamb that is perfectly seasoned and rolled into the shape of sausage links and grilled and rolled until done, then pierced with a wooden skewer to eat off the stick like a corndog. It is accompanied by a garlic yogurt sauce that pairs well with the meat. The meat is formed into 16-20 links or more, and most people will eat 2-3, so plan accordingly. Prep time is 15 minutes, as well as cooking time, but the meat needs to be refrigerated for an hour or more once they are formed, as they will grill better once they solidify some under refrigeration.
Macedonian Kebapi
For the Kebapi
1 lb lean ground beef
½ lb lean ground pork
½ lb ground lamb but sub more ground pork if you can’t find ground lamb
1 small yellow onion, grated
4 garlic cloves, minced
3 tbsp parsley, finely chopped
2 tsp paprika
1 tsp cayenne pepper
2 tsp crushed red pepper flakes
2 tsp salt
1 tsp fresh ground black pepper, to taste
½ tsp baking soda
¼ cup hot water
Wooden skewers
For the Yogurt Sauce
1 cup plain yogurt
2 tbsp extra virgin olive oil
2 garlic cloves, finely minced
1 tbsp lemon juice
Salt and pepper to taste
Top of Form
Bottom of Form
For the yogurt sauce, combine all the ingredients in one bowl, whisk until thoroughly incorporated. Season with salt and pepper to your liking and refrigerate until serving time. For the kebapi, in a large mixing bowl, combine the beef, pork, and lamb and mix the meat with your clean or gloved hands until well incorporated. Add onion, garlic, parsley, paprika, cayenne pepper, red pepper flakes, salt, black pepper, and baking soda, then stir in water and, using your hands, mix it all until combined. Refrigerate for 1-4 hours. When ready, pull out the meat from the fridge and roll the ground meat mixture into the shape of sausages, about 6 inches long and 1 ½ inches in diameter. Each should weigh about 1 ½ - 2 oz. Preheat grill to medium-high and oil it well. Grill kebapi for about 10-12 minutes, turning them so they brown and cook all over. Cooking time will depend on the thickness of the kebapi. Remove kebapi from the grill and pierce the wooden skewers through the kebapi, or you can also just serve them as they are on a serving platter, and serve with the yogurt sauce. This
• Stay in continued on page 11
is a pretty cool dish, as I love anything in the food world that is out of the ordinary.
I’m going to end the day with a couple of seafood recipes for those who need their fix from the ocean. First off, let’s go to a grilled salmon dish finished with an avocado salsa, which goes quite well with the salmon. The salmon is seasoned with a spice rub with a southwestern theme, and then finished with the cool and lightly spicy salsa, your mouth and tummy will smile from ear to ear. As a rule, prepping avocado in any way is generally done just before eating it as the air turns the avocado from a bright green to a dark ugly green, but with this salsa and the inclusion of fresh squeezed lime juice, the bright green will hold its color if made hours in advance and wrapped tight and refrigerated. This is a perfect cookout dish for the salmon lover. This is for 6 of you, and the total time for readiness is a half hour.
Brush the grill grates clean and oil them generously. Drizzle olive oil over the salmon fillets and season them with salt and pepper. In a small mixing bowl, combine the sweet paprika, chili powder, garlic powder, cumin, and coriander and mix until thoroughly combined. Rub the spice mixture all over the fillets. Place the salmon on the hot grill, skin-side down. Close the lid and cook for 6-8 minutes, or until cooked halfway up the fillet. Flip over the fillets and continue to cook for 4 more minutes or until cooked through or until your desired doneness. In the meantime, combine the diced avocado, jalapeno, tomatoes, cilantro, onions, salt, pepper, olive oil, and lime juice in a mixing bowl. Taste and adjust accordingly. Spoon the salsa over the cooked salmon and serve.
½-inch thick rounds
Wooden skewers, soaked in water for a half hour
For the Basil Dressing
½ cup fresh basil leaves
2 cloves garlic, roughly chopped
1 tbsp fresh lemon juice
½ tsp sugar
½ tsp salt
¼ tsp fresh ground black pepper
That’s it for today, my Route 16 friends. Until next month, enjoy your September and keep your taste buds happy and smiling. If you care to reach out with any questions or feedback, please touch base at fenwaysox10@ gmail.com. • Stay in continued from page 12
Grilled Salmon with Avocado Salsa
For the Salmon
6 salmon fillets, 6 oz each, thicker the better, skin-on
1 tbsp olive oil
1 tsp salt, or to taste
Freshly ground black pepper, to taste
½ tsp sweet paprika
½ tsp chili powder
½ tsp garlic powder
½ tsp ground cumin
½ tsp ground coriander
For the Salsa
1-2 small avocados, peeled, pitted, and finely diced
1 small jalapeno, seeded, ribs removed, and finely diced
½ cup cherry tomatoes, finely diced
¼ cup chopped fresh cilantro
3 tbsp finely diced red onion
Salt and fresh ground pepper, to taste
½ tbsp extra virgin olive oil
1 large lime, juiced
Preheat your grill to medium-high.
Let’s end the day with scallops, the favorite of many seafood lovers I know. I have never met a scallop dish I didn’t like, but rest assured, this one will become one of your favorites ever, especially off the grill. This gem combines scallops and zucchini, finished with an amazing fresh basil dressing resembling pesto. The tender scallops combined with the slight crunch of the zucchini and finished with the delicious dressing will give you a dish that you and your crowd won’t soon forget. It’s simple and easy to make with a very high reward. Bust out your favorite side dish or 2 to make this a complete dinner, and you’ll be wanting to make this again sooner than later. There is no marinating time for this one, which is something I usually like doing, but the plus side is that you can prep and have these cooked in a half hour. This is for 4 lucky eaters.
Grilled Scallops and Zucchini with a Basil Dressing
For the Scallops and Zucchini
1 ½ lbs large sea scallops, tendons removed
Salt and freshly ground black pepper, to taste
2 medium zucchini, sliced into
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 6 tbsp of the olive oil into it 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 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. 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. If you care to make extra dressing, you won’t be disappointed.
Saving Franconia Notch And The Old Man
By Kathi Caldwell-Hopper
Each year marks the anniversary of a sad day in New Hampshire history: May 3, 2003, the day the Old Man of the Mountain fell from its perch. For many years, the Old Man was a silent witness, gazing at all that happened in the White Mountains. It was saved long ago by those who wanted to preserve the iconic symbol of the state, but finally crumbled and fell on that early day in May.
Historically, no one can say for certain how long the Old Man’s profile had hung, carved by Mother Nature high on a rock cliff in northern New Hampshire. Although the rock profile
is now gone, it was saved years ago so that countless thousands of spectators could see its natural beauty.
The story of those who fought to save the Old Man, and the beautiful, forested area of New Hampshire’s Franconia Notch, is a tale of perseverance and dedication by a group of stubborn women and men with a purpose.
By the early 1900s, those who loved the White Mountains had witnessed the results of decades of logging. Some people were stoical about the stripping of the forests that meant profits for lumber barons. However, other New Hampshire residents weren’t so keen on what was happening to the northern
forests.
Old timers knew that stripping the timber on the mountains could cause problems: Fires might rage over sections of the mountains, and it would be difficult to squelch the blazes. Mudslides would be common because the trees that anchored the ground were gone. There were some fires, and when they burned, it was said residents as far away as Concord and Manchester could smell and see the smoke and ash.
By the 1920s, over 100,000 visitors per year were flocking to see the Old Man’s majestic profile and to enjoy the beauty of the forests and mountains. Even in an age when far less people owned a car, during the summer the area was crowded with visitors from all over the country; many outdoor enthusiasts wanted to camp, hike, and explore the White Mountains.
It has been said that behind every successful man is a good woman. That saying could not be truer than the effort in the early 1900s to save New Hampshire’s Franconia Notch and the Old Man of the Mountain.
At that time, Frank Abbott and Sons owned about 6,000 acres in Franconia Notch. Also in the company’s holdings was the popular Profile House in the area. In 1923, the hotel burned, and the company decided it was time to sell its land holdings in New Hampshire.
The asking price was $400,000; for the lumber companies who bid on the land, it could be a windfall. Richly timbered forests could bring huge sums of money, and lumber companies wanted the land.
• Yesteryear continued on page 13
Winter Issue Now Available
Dining Out in the Lakes Region Available at Hundreds of
But other forces were at work, determined to see the land saved. Forester Philip Ayres worked with the Society for the Protection of New Hampshire Forests (SPNHF) to educate the public about the consequences of selling the land.
Ayers knew a picture could tell a much better story than any amount of words. He created a composite photograph that showed what the Old Man and the forest around it would look like should timber be stripped in the area. The photo depicted a desolate scene, with a forlorn Old Man staring off into the distance while the once green forest beneath him looked like it had been heavily bombed. The brochure was titled Franconia Notch, Sawed or Saved?
The fight was on to save the Old Man and Franconia Notch. Ayers and the Society attempted to convince the State of New Hampshire to buy the land from the Abbott Company. The state disproved such an amount, knowing it would come out of the pockets of taxpayers, but approved $200,000, leaving the other half to be found elsewhere.
The Society Treasurer at the time, Mr. James Sorrow, stepped forward with a large donation. The Abbott company wanted to sell quickly, and Ayers and the Society knew time was limited to come up with the funds. Ayers had the clever idea to “sell” trees in the Notch for $1 each. Donors would get a certificate of purchase, and could tend or visit their tree, but could not cut it down.
One unlikely group loved the idea. At that time, the State Federation of Women’s Clubs was a well-organized group. When many think of women’s clubs, they equate it with a group that spends their meetings exchanging recipes and drinking tea. That assumption
could not have been further from the truth.
According to the book, A History of the New Hampshire Federation of Women’s Clubs, 1895-1940, the statewide clubs were a major force in preserving the Granite State’s forests.
In the years before the drive to save the Old Man/Franconia Notch, at the Women’s Clubs’ annual meeting, a paper was presented on forestry. The women were so impressed with the need to preserve New Hampshire’s beautiful forestland that at the second annual meeting, a Forestry Committee was formed. (The Federation clubs worked diligently for the passage of the Weeks Bill, which would form a national forest in the White Mountains.
The New Hampshire Federation elicited help from other women’s clubs nationwide, and the call was answered when women across the country wrote to their state senators and representatives asking that they vote in favor of the bill. The result was the eventual passage of the Weeks Bill and the formation of the White Mountain National Forest.)
While the effort to save the Notch and Old Man was underway, the Federation loved the idea of purchasing individual trees. They jumped on board to participate and began to campaign for the cause with the goal of getting donations from its 12,000-plus New Hampshire members. They urged citizens to purchase multiple trees in order to save the Notch from destruction. In the New Hampshire Federation Bulletin, they stated, “We of New Hampshire will not sell our birthright for a mess of pottage.”
The club went further, and helped the state celebrate Old Man of the Mountain Day on January 18, 1928, and urged schools throughout the state to participate as well. Many club members had children in New Hampshire’s schools which greatly influenced the effort. The schools across the state
raised about $1,000, a huge sum at the time.
Due to the efforts of Ayers, aided by the State Federation of Women’s Clubs, the project soared. An early donor was a three-year-old child who came into the treasurer’s office and stated, “Here’s 15 cents - is it too little?”
According to People and PlaceThe First 100 Years: For Society of the Protection of New Hampshire Forests, two very elderly New Hampshire residents were among the first to donate to the cause. One man, aged 92, recalled his wonderment when he first saw the Old Man as a child; an elderly Whitefield, New Hampshire woman also donated.
Soon everyone wanted to purchase a tree. College students at Dartmouth and the University of New Hampshire jumped on board and bought trees. Others offered to pay over the $1 per tree price to have a stake in the project.
People from other states read about the effort to save the Old Man and the Notch and were fascinated. Such notable magazines as Field and Stream did stories on the project, as did the New York Times. One out-of-stater bought a whole group of trees in memory of Henry David Thoreau; a western United States lawyer bought trees for his entire family, including his beloved
family dog!
Despite all the efforts, the SPNF came up short and had insufficient funds for the purchase. The Abbott company granted a 90-day extension so the SPNH could gather more money. One wealthy benefactor sent a check for $10,000. Another club offered up $7,000.
But it was, once again, the women’s clubs that raised a staggering $65,000. With the help of the states’ Granges, Rotary Clubs, and other organizations, the women brought the vast sum of money to the project.
Happily, by the June 1 deadline, the land was saved, keeping it from the timber cutter’s axe.
In a touching ceremony on a windy September 15, 1928 day, Franconia Notch was dedicated as a war memorial. One of the keynote speakers for the day was Mrs. George Morris, president of the New Hampshire Federation of Women’s Club. As the stately and stoic Old Man of the Mountain gazed upon the scene, the dignitaries met on the shore of Profile Lake to dedicate the land that had been hard fought for and won.
Behind the most famous of icons, the Old Man of the Mountain, stood many great women of the New Hampshire Federation of Women’s Clubs.
Embrace the Open Road
By Dick and Barbara Higgins
As a preface to our article this month concerning “precautions” to be aware of while RVing New England, we want to highlight some of the best reasons for traveling in our “neck of the woods” compared to other sections of our great country. We may have a shorter comfortable RVing season (late April to late October), but we don’t have many of the menacing dangers folks need to be aware of, mostly in the southern tier of the U.S. Obviously we do have wild animals that will mostly try to avoid contact with humans. But we don’t have a preponderance of poisonous snakes, spiders, or reptiles. Nor do we have “fire ants” or alligators in any of our rivers, lakes, or ponds. Of course, there’s a reason (as many will argue) for these differences - we don’t recover from winter until mid June typically - and a true New Englander wouldn’t want it any other way. We love our four very distinct seasons. There is a difference between our four weather seasons and our self-proclaimed RVing season. We would like everyone to enjoy our Spring, Summer, and Fall as much as we do. To be here and experience how nature transforms our landscape and weather from one season to another truly never gets old. You have to live here to fully appreciate the sensation of it all. Vacationers and visitors experience all these phenomena with a different sense of appreciation and enjoyment. It’s like many of us who go south for the winter to escape the snow and cold.
Adventures in RV Life
RVs, Revolutionary Roads, and Really Tight Turns: A Cautiously Optimistic Guide to New England
Sure, we can enjoy the warmer climes (especially as we age), but boy are we anxious to get home when safe travel and accommodations allow!
Because the focus of this month’s article is titled “RVing Precautions”, we should now try to bring attention to these issues. I must admit, there aren’t many negatives (as you probably have already surmised) when trying to decide if traveling to New England is a wise choice. Because you’re reading this article in the “Along Route 16” newspaper, you’ve already made that choice - and it was a wise one! We, so far, have spent much of this missive describing reasons for NOT spending extensive time vacationing in other areas of the U.S. and enjoying your time here with us. That sounds like we’re rather self-absorbed, and that’s because…WE ARE!!- - - at least when it comes to promoting this small, but vibrant, part of our country.
OK, so to get to our “precautions”. New England is home to the oldest of the 13 original colonies, so even though we have a rich history of the formation of our country (and this alone is one of the incredible attractions of visiting), navigating the myriad of streets and local roads can be quite challenging. After all, Boston is called “The Hub”, because back in the days of colonial New England, Boston was the center for livestock and produce trading and commercialism. All roads led to Boston, and they became the wellused spokes of the “wheel” that led to
the hub. To this day, much of the road system, though greatly modified to accommodate today’s traffic, can still be seen as thoroughfares to the city (as is the case with most major cities). Traveling to Boston and the immediate area should definitely be part of any New England visitation plans. The “Freedom Trail”, “Faneuil Hall”, “Old Ironsides” in Boston Harbor, and the “Bunker Hill Monument” are just a few of the many attractions. We would highly recommend booking a tour on the “Boston Duck Boats” that start at the Science Museum. They are amazingly interesting, informative, and entertaining.
smaller, densely packed campgrounds. Going from point A to point B on a map may appear fairly straightforward, but the reality of that trip might be quite different. This happened to us while heading to Branson, Missouri. We heard from a “local” who warned us about “switchbacks” on a small mountain that we were headed for, and our motorhome would not be able to navigate. Our map did not show the mountain or the switchbacks. Most GPS apps in your phone or on GPS devices will not provide information for RV guidance. For extra $, there are devices specifically designed for RVs and big rig trucks. They will advise you on what’s ahead based on your destination and the precautions you should take. The extra expense for an RV programmed GPS can be very worthwhile. “Camping World” sells these, and I’m sure “Amazon” does too.
Again, we’re diverting from the primary focus of this article: the “Precautions” for traveling in New Hampshire, and most of New England, for that matter. Cautions should always be observed when driving, and especially if you have an oversized (bigger than the typical car or truck) motorhome, 5th wheel trailer, or a vehicle pulling a travel trailer. Navigating many of our narrow streets and roadways to get to your destination can be somewhat challenging. Most bridges and overpasses will display a large sign that shows the height, in feet, from the street surface to the bottom of the overpass/bridge. There have been many incidents of high trucks and RVs hitting these structures and causing significant damage. KNOW THE HEIGHT of your RV, and you can avoid having your travel plans altered. And being familiar with your RV’s abilities to maneuver through tight turns (especially when towing) can be essential for navigating narrow, turning streets and even within
I realize that for much of this month’s article, I’ve just been “preaching” to the choir. Many of you readers are experienced RVers and are already knowledgeable in regards to most of the topics that were highlighted here. For folks who live in or nearby to New England, I’m sure you still enjoy the camping experiences for first-timers to our land here, which is why we wanted to produce this article. Visiting our beautiful state should also include taking in all that New England has to offer. Day trips from your campground/ resort in New Hampshire are what RVing is all about - it’s why we own our RVs and enjoy traveling with them. Thanks to our readers and safe travels. Please share comments or questions at nhrvnuts@msn.com.
