Experience lakeside living at its finest at Langley Cove, a new residential community on Weirs Boulevard in Laconia, New Hampshire. Choose from charming single-family homes at The Cottages at Langley Cove, stylish apartments at The Residence at Langley Cove, or spacious townhomes at The Estates at Langley Cove. Here, you’ll discover a lifestyle centered around comfort, luxury, and community. Enjoy resort-style amenities and a prime location just minutes from Weirs Beach and downtown Laconia.
Property Amenities
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From Sap to Syrup: New Hampshire’s Maple Weekend Returns
By Mark Okrant
Who remembers being awakened on a cold winter morning to the delightful smell of pancakes or waffles grilling in the kitchen? Awareness of what was coming next chased us from beneath the covers of our nice warm beds, for we knew that breakfast would be accompanied by the sweet taste of maple syrup.
In case you have been wondering, the world’s leading producer of maple syrup is Canada, while here in the United States, Vermont is the leading producer. The Green Mountain state makes over 50 percent of this nation’s total, or approximately 3.1 million gallons of syrup, during 2024. The Granite State ranks sixth, trailing only Vermont, New York, Maine, Wisconsin, and Pennsylvania.
While New Hampshire isn’t the leading producer of maple syrup, that wonderful liquid is very important to our economy and cultural character. It takes approximately 40 to 43 gallons of sap to produce one gallon of syrup. New Hampshire produces from 90,000 to over 160,000 gallons of maple syrup annually, valued at $10 million annually. This represents roughly 3 percent of the U.S. supply.
Maple season generally spans four to six weeks in spring, running from mid-February to mid-April. It is driven by a freeze-thaw cycle and involves tapping over 540,000 sugar maples to boil sap in evaporators housed in more than 180 sugarhouses in New Hampshire. To get maple syrup, you tap a healthy maple tree (at least 10 to 12
inches in diameter) during late winter/ early spring by drilling a small hole, inserting a spile (spout), and collecting the clear, watery sap that flows on freeze-thaw days (cold nights, warm days). This sap is then boiled outdoors in shallow pans for hours to evaporate most of the water, concentrating the sugar until it becomes thick, amber-colored maple syrup, which is then filtered and bottled. A few words of warning: sugaring season depends on the weather. Sufficient snow levels and a combination of warm days and cold but not frigid nights are a prerequisite, as are daytime temperatures in the 40s with low 20s at night. So, be watching the weather and stay tuned!
The harvest of sap and production of syrup is a phenomenon worth celebrating. The New Hampshire Maple Producers Association, Inc. is a non-profit
trade association dedicated to the promotion of New Hampshire’s many acclaimed sugarhouses and its delicious maple syrup. The NHMPA organizes several public events throughout the year, including Maple Sugaring Month, spanning four weekends of maple madness in March.
Held each March, New Hampshire Maple Weekend is an annual event. Sugarhouses across the state open to the public to celebrate maple sugaring, while educating visitors about turning sap into syrup. They provide activities and events designed to inform the visiting public, while promoting sales of their products. This year, Maple Weekend will be held on Saturday and Sunday, March 21-22, 2026. While there will be numerous events throughout the state, this column will focus on several of those within the Lakes Region.
On the Saturday of New Hampshire Maple Weekend, the sugarhouse at Remick Country Doctor Museum and Farm on Great Hill Road in Tamworth Village, will have demonstrations of Doc Remick’s backyard sap boiler. While on-site, visitors will learn about the history of sugaring from exhibited historical tools. view wall exhibits, and a model of how modern sap extraction works using tubing. All activities are free and open to the public. Of course, there will be opportunities to purchase maple products.
The farmers at Windswept Maples Farm in Loudon have extended an invitation for visitors to get a taste of what goes into the sugaring process. However, people can learn all about sugaring in New Hampshire by visiting any local sugar house during the Maple Weekend or on any other weekend during Maple Month.
Yet another Lakes Region attraction during Maple Weekend is the Prescott Farm Environmental Education Center, in Laconia. Here, traditional farm skills and wildlife habitat lessons are taught and demonstrated in a natural environment. The staff at this venue prides itself on nurturing and stimulating involvement by children beyond anything they might experience elsewhere.
While we’re on the subject of providing special opportunities for children, one should consider a visit to Just Maple in Tilton. During Maple Weekend, • Maple continued on page 4
visitors are introduced to the functions of an active evaporator. There will be live music and maple concessions, including sap-boiled hot dogs! Just Maple provides educational tours and maple-themed coloring pages for visiting children.
The New Hampshire Maple Products Association advises consumers that there is a “Jones Rule of 86” applied to the grading of maple syrup. It is as follows: divide 86 by the percentage of sugar in the sap to estimate the gallons of sap needed for one gallon of syrup (e.g., 86 / 2% = 43 gallons). There are four variations of Grade A maple syrup. These are:
Grade A | Golden Color and Delicate Taste: The first runs of sap in the early spring make the lightest maple syrup. Recommended for use with waffles, pancakes, or ice cream.
Grade A | Amber Color and Rich Taste: As the season progresses, this more flavorful syrup is produced—considered the “classic” taste of maple
syrup. Recommended for waffles and pancakes, and for use in cooking and baking.
Grade A | Dark Color and Robust Taste: Near the end of the season, at about weeks 4–6 of the sap flow, this stronger-flavored syrup is produced. Recommended for recipes that require a heavy maple flavor.
Grade A | Very Dark and Strong Taste: At the very end of maple season, small amounts of syrup that are very strong in flavor are produced. Recommended as a substitute for molasses, and for use in cooking and making maple-flavored candies.
This article has provided a very narrow representation of the sugarhouses in New Hampshire. Readers are advised to visit the interactive map posted at nhmapleproducers.com. At the top of the page, you will see the message, “click here to visit a sugarhouse”. Scroll down to the interactive map in the site, then use the maple leaf graphics to find locations and Maple Week activities that you can attend. Maple Week is a sweet experience—one that should not be missed. • Maple continued from page 3
Own a Piece of the Mount!
For generations, the M/S Mount Washington has been an icon of Lake Winnipesaukee, and a beautiful symbol of New Hampshire’s history. The Mount is thrilled to announce an online auction of unique signs and memorabilia—artifacts recently uncovered during a deep clean of our storage facilities and shipyard. This isn’t just
an auction; it’s a chance for you to become a custodian of history.
The auction can be found at cruisenh.com, with new items added every week. Please note that all winning bidders must pick up their merchandise from Center Harbor, NH; shipping is not available.
Man About Town Gary McGloin & Friends to Perform on March 14
You won’t want to miss this opportunity to listen to songs and storytelling by Gary McGloin and his friends on Saturday, March 14, at 4 pm at the First Congregational Church of Wolfeboro. The concert is a unique opportunity to attend a joint fundraiser presented by the Great Waters Summer Concerts and the Wolfeboro Friends of Music in support of educational programs and scholarships for students.
You know Gary McGloin, man about town, by his many charms. He has fed you many splendors from his catering, tales of hobnobbing with the famous, and entertaining with that magnificent singing range. Gary has loved singing since he first sang in school musicals. As an adult, he attended Italian opera vocal classes in Boston. After moving to Florida, he combined his restaurant life with theater by singing Broadway show tunes while tossing Caesar salad tableside and sautéing Steak Diane. After his return to New Hampshire, Gary has sung in many churches, at memorial services, at weddings, and at organizations. He will delight you with his love of music and storytelling, all while giving back to the community that loves him so.
Talented friends Michelle Lowes and Andy Campbell will also entertain by joining Gary onstage. Michelle has made Wolfeboro her home for almost 20 years. She retired from the US
Army after 21 years and enjoys spending time with her family and serving her community. A lifelong vocalist, she has performed the National Anthem at various venues, including the Whittemore Center Arena, Fisher Cats Stadium, SNHU Arena, and Fenway Park. She has also been the Music Director for Kingswood Children’s Summer Theater for several years.
Andy Campbell, conductor, composer, and pianist, earned a bachelor’s degree in musical composition and theory at the University of Lowell and two master’s degrees in choral conducting from the Yale School of Music. While there, he received the Philip Nelson Prize, the Marshall Bartholomew Scholarship, and the Charles Ives Scholarship for excellence in choral conducting and musical entrepreneurship. He has written and performed hundreds of pieces of music. For the past 25 years, he has served as the artistic director of Clearlakes Chorale.
Tickets for the event are $50 per person. They may be purchased on the Great Waters website at www.greatwaters.org, on the Friends of Music website at www.wfriendsofmusic.org, or at the church before the performance. All proceeds will be evenly split between these two outstanding music groups and used for their respective educational programs.
Handcrafted for Maple Season: Unique Syrup Pitchers at Meredith League Gallery
The League of New Hampshire Craftsmen, Meredith Fine Craft Gallery recognizes that as winter slowly gives way to spring, maple sugaring season arrives with one of New England’s sweetest traditions. To celebrate this cherished time of year, the Meredith Gallery is delighted to showcase a collection of handmade maple syrup pitchers that are beautiful, functional pieces crafted to bring warmth and artistry to your table.
Each pitcher is thoughtfully handmade by skilled, juried artisans Michael Gibbons, Jennie Blair, and Laurel MacDuffie, featuring rich glazes, comfortable handles, and formed spouts designed for a smooth, steady pour. From rustic earth tones to clas-
sic wintery scenes, every piece reflects the natural beauty of the season and the craftsmanship behind it. No two pitchers are exactly alike, making each one as special as the syrup it holds.
forming a simple breakfast into something memorable. Durable stoneware construction ensures they’re made to last for many syrup seasons to come.
Whether you’re hosting a weekend brunch, gifting a maple syrup lover, or simply embracing the sweetness of the season, these pitchers are a timeless addition to any kitchen. Celebrate maple syrup season with art you can use, cherish, and pass down one sweet pour at a time.
The Meredith Fine Craft Gallery invites you to come in to find your special maple syrup pitcher. For more information, please call the Gallery at 603-279-7920 or visit our website meredith.nhcrafts.org. The League of NH Craftsmen Gallery is located at 279 DW Hwy, Meredith, NH.
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Maple syrup time is more than a season — it’s a ritual. It’s early mornings, stacks of pancakes, and gathering around the table with family and friends. These handcrafted pottery pitchers elevate that experience, trans-
The League of NH Craftsmen is a non-profit organization that encourages and promotes the creation, use and preservation of fine contemporary and traditional hand crafts. The League represents the signature of excellence in fine craft, through the work of its juried members and its rigorous standards for self-expression, vision, and quality craftsmanship.
EagleMania Featured at Colonial Theatre
The Colonial Theatre of Laconia will present EagleMania - The World’s Greatest Eagles Tribute Band on Thursday, July 30, at 8 pm. Tickets are available at ColonialLaconia.com or by calling 800-657-8774.
EagleMania has been dazzling audiences for over a decade by spectacularly reproducing the music of The Eagles. EagleMania thrills internationally sold-out audiences with their stunning five-part harmony, virtuoso guitar work, and uncanny ability to emulate the distinct sound of The Ea-
gles. The EagleMania show consists of the Eagles’ greatest hits, as well as select Don Henley, Glenn Frey, and Joe Walsh solo efforts.
Tickets for EagleMania - The World’s Greatest Eagles Tribute Band at the Colonial Theatre of Laconia on Thursday, July 30, at 8 pm are currently available at ColonialLaconia.com or by calling 800-657-8774.
The Colonial Theatre is located at 609 Main Street, Laconia, NH 03246. For details and additional information, visit www.coloniallaconia.com.
Makers Mill Launches Free Monthly Clubs with Robert “Doc” Dougherty
Makers Mill is inviting the community to join a series of free monthly clubs led by Robert “Doc” Dougherty. Everyone is welcome— whether you’re a member or have never stepped inside the building at 23 Bay St. in Wolfeboro before. These clubs are a hands-on way to learn new skills, meet people with similar interests, and explore everything Makers Mill has to offer.
On why he started the clubs, Doc explains:
“Community! I started these clubs because I love sharing skills and connecting people. Makers Mill has so much to offer, and I want everyone to see what’s possible here. Whether it’s carving, swapping sustainability ideas, discussing homesteading, or exploring the outdoors, these gatherings are about learning together, having fun, and meeting others who share your interests. It’s a space where anyone can try something new and feel welcome.”
The clubs, which run from 5:30 -7:30 pm each week, include:
Carving Crew – First Monday of each month in the Woodshop. Participants can carve wood, soap, or other materials using tools provided or their own. Open to all skill levels.
Sustainability Club – Second Tuesday in the Flexroom. Share ideas and explore practical ways to live more sustainably, from more
efficient energy use to food production.
Homesteading Huddle – Third Monday in the Flexroom, Potluck style! Discuss homesteading skills, sustainability, and community knowledge-sharing. Attendees are welcome to bring homemade food to share.
Outdoor Adventures – Fourth Tuesday in the Flexroom and in the surrounding area. Connect with fellow outdoor enthusiasts, swap stories, and explore seasonal activities both at Makers Mill and nearby. Registration is encouraged, but walk-ins are welcome. Non-members will need to sign a General
(and youth under 18 a Youth Waiver).
Robert “Doc” Dougherty is a
homesteader and lifelong outdoor enthusiast with expertise in carpentry, mechanics, homesteading, and survival skills. Nicknamed “Doc” for his ability to fix nearly anything, he brings experience, knowledge, and a love of learning to every club.
Located in Wolfeboro, New Hampshire, Makers Mill is a 10,000 sq. ft. community makerspace offering workspaces for digital design and fabrication, fine arts, fiber arts, metalsmithing and jewelry, leatherworking, metalworking, a machine shop, mixed media, stained glass, and a woodshop. Visitors can explore the building, try new skills, and connect with local makers. Free tours are offered every Friday and the first Saturday of each month at 10 am. For more information and to register, visit makersmill.org.
Waiver
Robert “Doc” Dougherty demonstrates hand-carving an axe handle in the Makers Mill Woodshop, one of the free monthly clubs open to everyone—members and newcomers alike.
Laugh Out Loud: Franklin Opera House Presents an Evening of Spontaneous Comedy
Franklin Opera House is pleased to present an evening of high-energy improvisational comedy by Valley Improv. This hilarious night of spontaneous comedy will be held at Franklin Public Library. The performance will run from 7 - 9 pm on March 28, offering a night of audience-driven humor that entertains both children and adults.
Founded in 2008, Valley Improv has toured northern New England, delivering fast-paced, interactive comedy that hinges on the creativity of its performers and the audience’s imagination. Using a series of “games” and onpaced, interactive comedy that hinges on the creativity of its performers and the imagination of the audience. Using a series of “games” and on-the-spot storytelling, the troupe crafts unique plots, characters, and dialogue from suggestions supplied by the crowd. The result is a dynamic, inclusive experi-
ence that guarantees laughter for everyone in attendance. This wonderful group has built a reputation across northern New England for its quick wit, collaborative spirit, and ability to turn any suggestion into a memorable theatrical moment. Their performances blend humor, heart, and spontaneity, creating an unforgettable experience for audiences of all ages.
No scripts. No rehearsals. Every moment is created live, and audience members become part of the show through their suggestions.
Tickets for this show are available in advance at www.FOHNH.org or at the door. Adults $14, Seniors $12, Students $10. Seating is limited; early purchase is recommended.
Special thanks to Franklin businesses Peabody Place and Beck & Bellucci for sponsoring this event.
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Enter the 2026 New Hampshire Moose Hunt Lottery Today
New Hampshire’s 2026 moose hunt lottery is now open. Enter today for your chance at the adventure of a lifetime—hunting moose in the rugged woods of the Granite State. The lottery entrance fee is $15 for Granite State residents and $25 for nonresidents.
Visit www.wildlife.nh.gov/hunting-nh/moose-hunting-new-hampshire where you can enter the New Hampshire moose hunt lottery online or print out a mail-in application. You can also pick up an application at any Fish and Game license agent, New Hampshire Fish and Game Department headquarters, or at Fish and Game regional offices.
Moose hunt lottery applications for 2026 must be postmarked or submitted online by midnight Eastern Standard Time on Friday, May 29. Applications can also be dropped off at New Hampshire Fish and Game Department headquarters, 11 Hazen Drive, Concord, NH, before 4 pm. Winners will be selected through a random computerized drawing and announced on June 19.
Applicants can enter the moose hunt lottery once per year. A bonus-point system improves the chances for unsuccessful applicants who apply in each consecutive year or those who wish to accrue a point but not enter this year’s lottery. One point is earned for each year, and each point translates to a chance in the drawing. As an example, last year the overall odds of a resident applicant being drawn were 1 in 110, and resident applicants with a total of 22 points had a 1 in 36 chance of being drawn. For nonresidents, the odds were 1 in 500 overall and 1 in 169 for applicants with 22 points.
In 2025, 5,968 people entered the
lottery for the chance to win one of 33 permits. In addition, 1,188 people continued to accrue bonus points because they submitted an application for a point only to hold their already accrued points. Hunters from five other states won permits in the 2025 lottery.
While people travel from all over the country to take part in the New Hampshire moose hunt, the majority of permits, almost 85%, are awarded to Granite State residents. The number of permits available to nonresidents is capped, based on the prior year’s sales of nonresident hunting licenses.
“Moose lottery permit numbers for 2026 will be the same as 2025,” said Moose Project Leader Henry Jones.
“Your chance of being drawn and offered a permit in the lottery will be improved if you rank all wildlife management units on your application. You will then have the option to decline a permit if you are drawn for a unit you would prefer not to hunt in.”
New Hampshire’s 9-day moose hunt starts the third Saturday in October. This year’s hunt will run from October 17–25, 2026.
New Hampshire has had an annual moose hunt since 1988, when 75 permits were issued for a 3-day hunt in the North Country. The state’s current moose population is estimated to be about 3,000 animals. The annual harvest of moose provides valuable information on the physical condition and productivity of moose and provides a unique recreational opportunity. Learn more about moose hunting in New Hampshire at www.wildlife.nh.gov/ hunting-nh/moose-hunting-new-hampshire.
By Chef Kelly Ross
As we are approaching the homestretch of the winter season, we all need as much extra time as we can find, so today, let’s chat about ways to save time cooking dinner so we can do what we need to do with all the other things in our lives. Today’s theme has a “set it and forget it” mentality by busting out the slow cooker or Dutch oven to get you some great dinners with minimal work and time. I have a great soup that can also work for a great lunch or dinner, a sandwich or dinner option, and 3 outstanding dinner ideas to keep your family happy. Let’s do it.
We’ll start with a fabulous soup that can easily work as a meal depending on your mood and appetite. Corn chowder is a very popular soup, and one of my favorites when made right. A scrumptious and perfect “stick to your ribs” winter meal that is as comforting as it is so good. Depending on your schedule, this can take anywhere from 4-8 hours, depending on how you set the slow cooker, but it’s awesome either way. Prep time is about 20 minutes
and will feed 8 lucky soup eaters. I prefer to use chicken thighs for this, but you can just as easily use chicken breasts.
Slow Cooker Chicken Bacon
Corn Chowder
1 ¼ lb skinless/boneless chicken
thighs, diced into 1-inch pieces
1 large yellow onion, diced
2 carrots, peeled, and diced
2 red bell peppers, seeded and diced
30 oz frozen corn kernels
1 can creamed corn, 15 oz
1 ½ lbs red potatoes, chopped into 1 ½ inch pieces
2 cups or more chicken broth
3 tsp garlic powder
1 1/3 cup heavy cream, or half and half
2 cups milk
¼ cup cornstarch
Salt and fresh cracked black pepper to season
½ cup shredded cheddar cheese
½ cup shredded mozzarella, ½ cup diced bacon or more, depending on your taste
Sear chicken in a skillet or pan over medium heat to brown all over, then transfer chicken to a 6 qt slow cooker. Add the diced onion, carrots, red peppers, corn, creamed corn, potatoes, chicken broth and
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‘Cue The Grill
Set It & Forget It: Slow Cooker Comforts for the March Home Stretch
garlic powder. Stir and cover with lid and cook on high setting for 3-4 hours or low setting 6-8 hours. When potatoes are fork-tender and chicken is falling apart, about 45 minutes before the end of cooking time, stir in the cream. Whisk together the cornstarch and milk and mix it into the soup. Cover and allow to thicken on high heat setting. Fry up your bacon while the soup is finishing. Come crunch time, if you feel the chowder isn’t thick enough, use a potato masher to mash some of the spuds to somewhat further thicken the chowder, which is one of the reasons for the number of potatoes in the recipe. If the soup is too thick, add more stock a little at a time until you get it where you want it. Stir in salt and pepper to taste, add the cheese, and stir in the bacon. Once ready to serve, garnish with fresh chives or sliced green onions and dig in. If you have any leftovers, you may need to thin it out with a little bit of chicken stock or cream as it will thicken once it
• ‘Cue the Grill continued on page 10
2 tsp chili powder, separated
¼ cup balsamic vinegar
2 cups water
This next one can work as a great luncheon sandwich or a darn good dinner: it’s time for some pulled pork with the flavors of mango, bourbon, honey, balsamic vinegar, and BBQ sauce combined with a few great spices. I’m a big sucker for pulled pork, and this batch is truly as good as it gets, plus you can have this prepped in 20 minutes and come back to it 6 hours later. Toss the pulled pork between 2 pieces of crusty bread makes an amazing sammich. This will serve 8-10 of you.
Bourbon Mango Pulled Pork
2 mangos
1 pork shoulder roast, 4 lbs
2 tbsp black pepper
1 tsp kosher salt
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2 tsp honey
1 shot bourbon whiskey
2 bottles of your favorite BBQ sauce, 12 oz each
Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 tsp chili powder, then pour in the balsamic vinegar and water. Cover and cook on low for 5-8 hours until the meat is very tender. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, the other tsp of chili powder, and the whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer,
1 tsp Worcestershire sauce
½ tsp dried savory
1 lb red potatoes, about 8 small, cut into 1-inch pieces
8 oz sliced shiitake mushrooms, or another variety if preferred
stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbecue sauce and remove from the heat. Once the pork is done, drain it, discarding the cooking liquid and mango pits, and shred the pork with two forks or with some tongs. Return the shredded pork to the slow cooker and stir in the mango barbecue sauce. Cover and cook on high for 1-2 hours until the pork absorbs the barbecue sauce. So Good! Where the last 2 recipes can be used for dinner options if you prefer, these next 3 have main courses written all over them. Pot roast is a wintertime staple for so many. If you like a little variety in your pot roast repertoire, this will be right up your alley. This isn’t done in a slow cooker, although it could be, I’m sure, but done in a Dutch oven instead; so the good thing is it will be cooked in 2 hours or so. Prep time is a half-hour, and this will feed 6 of you. If you have any leftovers, I think it may taste better the second day around.
In a Dutch oven, heat 1 tbsp oil over medium heat. Brown roast on all sides and remove from pan. In same pan, heat remaining oil. Add onions and garlic and cook and stir until tender. Add beer, stirring to loosen browned bits from pan. Stir in brown sugar, Worcestershire sauce and savory. Return roast to pan. Bring to a boil. Reduce the heat, cover, and simmer for 1 ½ hours. At this point, stir in remaining ingredients. Return to a boil. Reduce heat and simmer, cover, 1525 minutes longer or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy. Classic old school recipe with a twist.
Shiitake and Stout Pot Roast 3 tbsp olive oil, divided 1 boneless beef chuck roast, 2 ½ - 3 lbs
Like the last one, this is a twist on a traditional winter meal. Welcome to Beef Bourguignon, a classic French dish found in many upscale restaurants. Beef Bourguignon is a variation on beef stew, but with a
2 medium onions, sliced 2 garlic cloves, minced 1 bottle stout beer, or nonalcoholic if preferred, 12 oz 1 tbsp brown sugar
• ‘Cue the Grill continued on page 11
WINTER TRAINS on mount
completely different flavor as red wine and tomato sauce are thrown into the mix, and trust me, it’s a good thing. If you’re looking for comfort food that is very hearty and will blow you away with its flavors within, this is the answer. We’re going back to the slow cooker for this one and this will take all day to cook. Prep can be done in 20-30 minutes and cooking time is about 9 hours and feeds 6.
Slow Cooker Beef Bourguignon
8 slices bacon, finely chopped
3 lbs boneless beef chuck cut to 1-inch cubes
1 cup red cooking wine
2 cups chicken broth
½ cup tomato sauce
¼ cup soy sauce
¼ cup flour
3 garlic cloves, finely chopped
2 tbsp thyme, finely chopped
5 medium carrots, sliced
1 lb baby red or tri-color potatoes
8 oz fresh button mushrooms or whatever variety sounds good to you, sliced
Fresh chopped parsley for garnish
In a large skillet cook bacon over medium high heat until crisp. Put bacon in your slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker. Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, tomato sauce, and soy sauce. Slowly whisk in the flour until the
sauce is smooth with no clumps of flour. Add the sauce to the slow cooker, then add garlic, thyme, carrots, potatoes, and mushrooms. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6 hours if preferred. Garnish with fresh parsley and eat as a stew or I like to serve it over horseradish mashed potatoes.
To end our day of recipes, it’s time to cook some brisket, which is such a great cut of beef for the slow cooker. This brisket has a sweet and sour theme to it which I usually serve over egg noodles for a yummy dinner. The list of ingredients is pretty basic, but the end result will make you wonder how so much tremendous flavor could come out of what you popped into the slow cooker. This again takes about a half hour to prep and 9 hours to cook. It feeds 6. The brisket will melt in your mouth.
Slow Cooker Sweet & Sour Brisket
1 beef brisket, 4 lbs
Kosher salt and freshly cracked
black pepper
1 tbsp vegetable oil
½ cup ketchup
½ cup lightly packed dark brown sugar
½ cup chicken broth
2 medium onions, halved and thinly sliced
2 ½ tbsp red wine vinegar
Buttered egg noodles, for serving Season the brisket with salt and pepper. In a very large skillet, heat the oil until simmering. Cook the brisket over moderately high heat, turning once, until browned on both
sides, about 10 minutes total. Transfer to a slow cooker. In a medium bowl, mix the ketchup with the brown sugar, chicken broth, onions and 1 tbsp of red wine vinegar. Pour the mixture over the brisket. Cover and cook on low for 8 hours, until the brisket is tender. Transfer the brisket to a cutting board and let stand for 5 minutes. Skim the fat from the sauce. Slice the brisket across the grain ¼ inch thick and return the meat to the sauce. Cover and cook on high for about 1 hour, until the meat is very tender. Transfer the brisket to a warm platter. Add the remaining 1 ½ tbsp of vinegar to the sauce and season with salt and pepper. Serve the brisket with the sauce over buttered egg noodles. You will love this dish.
I wish you all a great month of March as well as a fun and safe St. Paddy’s Day. I’ll see you all back next month with more deliciousness. Keep your taste buds happy, my friends, and if you care to touch base with any questions or feedback, please reach out at fenwaysox10@gmail.com.
Mount Jesse in New Durham Conserved as “The Robert Deslauriers Memorial Forest”
This past December, the Southeast Land Trust of NH (SELT) closed on the permanent protection of Mount Jesse in New Durham and Middleton, acquiring the 606-acre property as part of its Merrymeeting Clean Forever conservation campaign.
“The protection of Mount Jesse has far-reaching, permanent benefits to the greater Merrymeeting Lake natural systems and beyond,” says Duane Hyde, SELT’s Land Conservation Director. “It links the now nearly 3,300-acre Birch Ridge Community Forest to a 5,400-acre block of conserved forestland centered on the Moose Mountains, providing ideal habitat for species like moose, bear, bobcat, snowshoe hare, brook trout, and many species of birds.”
Forest Service Community Forest Program grant of $460,000, generous private donations from the community, and a bargain sale price from the family who sold the property. In recognition of that generosity, the property will be known as “The Robert Deslauriers Memorial Forest,” named in memory of Robert Deslauriers, who loved the mountain as a retreat for friends and family.
Mount Jesse affords stunning, unobstructed 360-degree views of Mount Washington, Lake Winnipesaukee, and Merrymeet-
ing Lake. With the acquisition complete, SELT will begin planning to improve and provide access to trails for outdoor recreation that will support hiking, biking, and cross-country skiing, including a future parking area and trailhead from King’s Highway. In addition to all these future recreational benefits, the property already includes more than two miles of state snowmobile Corridor 22.
Mount Jesse provides significant protection for Merrymeeting Lake, one of New Hampshire’s cleanest lakes. The property’s expansi ve forests slow and filter rainfall before it enters the lake, capturing pollutants and excess nutrients; now, following Mount Jesse’s conservation, 49% of the Merrymeeting Lake watershed has been permanently conserved, up from only 5% in 2018.
SELT is a nonprofit land trust with a mission to protect and sustain the significant lands in our communities for clean water, fresh food, outdoor recreation, healthy forests, and wildlife. Since 1980, the Southeast Land Trust has worked in 52 communities of southeastern New Hampshire to conserve nearly 30,000 acres of land through conservation agreements and ownership. SELT is accredited by the Land Trust Accreditation Commission, confirming its commitment to meeting the highest national standards for excellence and conservation permanence. For more information, visit seltnh.org.
“LCHIP is proud to support the permanent conservation of Mount Jesse, which advances our priority goals of protecting forestland, wildlife habitat, and water quality while expanding public access to outdoor recreation across the state,” said Paula Bellemore, Executive Director of New Hampshire’s Land and Community Heritage Investment Program (LCHIP). “The Mount Jesse project exemplifies LCHIP’s commitment to conserving New Hampshire’s most important landscapes for the lasting benefit of communities statewide.”
The funds to acquire and conserve Mount Jesse include a $250,000 grant from LCHIP, a US
The New Hampshire Land and Community Heritage Investment Program (LCHIP) is an independent state authority providing matching grants to New Hampshire’s municipalities and non-profits, helping to preserve the state’s most important natural, cultural, and historic resources and ensure their contribution to the economy, environment, and quality of life in New Hampshire. LCHIP grants are funded by a $25 fee assessed when deeds, mortgages, and plans are recorded at the state’s ten registries of deeds. Since 2001, LCHIP has awarded 615 grants, totaling nearly $65 million. As of July 2025, the program’s investment has helped to conserve 247,000 acres of land and rehabilitate 192 historic structures across 206 NH communities. Learn more about how LCHIP is helping to preserve and protect New Hampshire’s heritage at LCHIP.org, by following LCHIP_NH on Instagram, or Facebook.
Tickets available for Hugo: The Ultimate Journey Tribute
The Colonial Theatre of Laconia will present Hugo: The Ultimate Journey Tribute on Friday, June 5, at 8 pm. Tickets to the show are available at ColonialLaconia.com or by calling 800657-8774.
Hugo Valenti is no stranger to the world of Journey’s iconic music. As the longtime frontman of Voyage, he helped build one of the most successful tribute acts in the country, selling out venues nationwide and earning a reputation for delivering the most authentic Journey tribute. His uncanny resemblance, both in voice and appearance,
to Steve Perry is no coincidence. In fact, when Hugo auditioned to take the famed frontman’s place, he was told he looked too much like Perry.
Now, Hugo is taking it to the next level with Hugo: The Ultimate Journey Tribute. This show brings audiences the anthems they know and love, performed with the same passion and precision that only Hugo can deliver.
Beyond his tribute success, Hugo has a deep-rooted history in rock. He was the lead singer of Valentine, a melodic rock band that emerged in the early ‘90s, carrying the spirit of ‘80s arena
Discover Wild New Hampshire Day Set for Saturday, April 18
Save the date! The New Hampshire Fish and Game Department’s popular outdoor festival, Discover Wild New Hampshire Day, is set for April 18, 2026. This free community event takes place from 10 am to 3 pm on the grounds of the Fish and Game Department at 11 Hazen Drive in Concord, NH.
Celebrating 36 years of connecting you to life outdoors, Discover Wild New Hampshire Day is a fun way for the whole family to explore New Hampshire’s wildlife resources and outdoor traditions. Browse educational exhibits presented by environmental and conservation organizations from across the state. See live animals, big
fish, and trained falcons. Try your hand at archery, casting, fly-tying, and B-B gun shooting. Watch retriever dogs in action, get creative with hands-on craft activities, plus check out food truck alley—there is sure to be something for every taste!
Discover Wild New Hampshire Day is hosted by the New Hampshire Fish and Game Department and presented by the Wildlife Heritage Foundation of New Hampshire, Fish and Game’s nonprofit partner (www.nhwildlifeheritage.org), with support from media sponsor Manchester Media Group. Watch for more details about Discover Wild New Hampshire Day at www. wildnh.com.
rock into a new era. Their self-titled album, released on Warner Bros. Records, remains a cult favorite among rock fans.
With decades of experience and an unmistakable voice, Hugo continues to bring the magic of Journey’s music to life as no one else can.
Tickets for Hugo: The Ultimate Journey Tribute at the Colonial Theatre of Laconia on Friday, June 5, at 8 pm, are available at ColonialLaconia. com or by calling 800-657-8774.
Start Your Day Off Over Easy
Through March 3, Nordic Meisters, 10 a.m. - 4 p.m., ski, snowshoe, fat bike, or do all three, race series, Great Glen Trails, 1 Mount Washington Auto Rd., Gorham, 603-466-3988, www.greatglentrails.com. Takes place on Tuesdays.
Through March 9, Bill Koch League, 1:30 – 3:30 p.m., ski event, Great Glen Trails, 1 Mount Washington Auto Rd., Gorham, 603-466-3988, www.greatglentrails.com. Takes place on Sundays.
Through March 15, Art in the Garden – Carved and Cultivated, group art exhibit, Lakes Region Art Assoc., Tanger Outlets, 120 Laconia Rd., Tilton, 603998-0029, www.lakesregionartgallery.org.
Through March 29, The Quiet Season, Mt. Washington Valley Arts Assoc., 16 Norcross Circle, N. Conway, exhibit of art by Assoc. members focused on winter, 603-356-2787, www.mwvarts.org
Through March 31, The Road Not Taken, 9 a.m. daily, Upper Exhibit Gallery, exhibit by 3 artists interpreting Robert Frost poem, Laconia Public Library, 695 N. Main St., Laconia, 603-524-4775, www.laconianh.gov/1000/Library
March 1, Retro Day, Gunstock Mountain Resort, 719 Cherry Valley Rd., Gilford, 603-293-4341, www.gunstock.com.
March 2-4, NH Special Olympic Winter Games, 9 a.m., Waterville Valley Ski Resort, 1 Ski Area Rd., Waterville Valley, www.waterville.com.
March 3, Ask a Banker – Q&A Panel with Meredith Village Savings Bank Representatives, 6 – 7:30 p.m., Function Room, Meredith Public Library, 91 Main St., Meredith, 603-279-4303, www.meredithlibrary.org
March 3, Redcoats and Rebels, 6 – 7 p.m., NH’s history in the Revolutionary War, Moultonborough Public Library 4 Holland St., Moultonborough, pre-registration required: www.moultonboroughlibrary.org., 603-476-8895. (Snow date: March 10)
March 3, Wildlife Gardening with Emma Erler, Science Pub, 5 – 7 p.m., Walter’s Basin, Holderness, dinner and talk, pre-register: https://www. squamslandtrust.org/events/, program of Squam Lakes Natural Science Center.
March 3, Winter at Shaker Village – Guided Snowshoe Hike, 1 – 2:30 p.m., Canterbury Shaker Village, 288 Shaker Rd., Canterbury, pre-register/info.: 603783-9511, www.shakers.org.
March 4, Movie: How to Train Your Dragon, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 4, Polliwogs: Maple Sugaring Adventure, 10 – 11:30 a.m., pre-K accompanied by an adult, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., pre-registration 603-3665695.
March 5, Know Before You Go Wolfeboro, 4:30 – 6:30 p.m., Wolfeboro Inn, networking, hors d’oeuvres, presentations, www.wolfeborochamber.com.
March 5, Plymouth Square Dance, 7:15 p.m., Barn on the Pemi, 341 Daniel Webster Highway, with live music, suggested donation $10-$15 at the door, refreshments available, weather cancellations/updates see Plymouth Square Dance Facebook, email: how.gen@gmail.com, 603-481-0789. (Takes place throughout winter until April.)
March 5-7, Maple Sugaring Tours, 11 a.m., Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org
March 6, Comedy Dinner, 6:30 - 10 p.m., Newfound Lake Inn, 1030 Mayhew Turnpike, Bridgewater, 603-744-9111, www.newfoundlakeinn.com.
March 6, Crafternoon: Knock Off Leprechauns, 1 – 3 p.m., adult program, Meredith Public Library, 91 Main St., Meredith, pre-registration required: www. meredithlibrary.org., 603-279-4303.
March 7, Cabin Fever Book & Bake Sale, 10 a.m. – 1 p.m., 93 Main St., Tamworth, 603-323-8510, www.tamworthlibrary.org
March 7, Games Night, 5:30 - 8 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org.
March 7, Saturday Après with Salvatore Sisti, 2 – 5 p.m., Pistol Pub, Gunstock Mountain Resort, 719 Cherry Valley Rd., Gilford, 603-293-4341, www. gunstock.com.
March 7, Snowshoe Yoga, 10 a.m. – noon, adult program, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www. prescottfarm.org., pre-registration 603-366-5695.
March 7, Tap into Maple, 10 a.m. – 4 p.m., multi-generational program, learn about maple sugaring, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., pre-registration 603366-5695.
March 7, Winter Birding, 1 - 3 p.m., teen & adult program, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www. prescottfarm.org., pre-registration 603-366-5695..
March 8, Water Column Collecting, 10 a.m. – 2 p.m., volunteers collect water samples, Squam Lakes Assoc., 534 U.S. Rt. 3, Holderness, info/register: 603-968-7336, www.squamlakes.org
March 9, Caregiver Connection, 10 – 11:30 a.m., free, Granite VNA, Harmony Coffee House, 21 Central Ave., Wolfeboro, connect with other family caregivers, 603-224-4093, www.granitevna.org.
March 9, Newfound Watershed Workshop, 5:30 – 7 p.m., Newfound Lake Region Assoc., event held at Grey Rocks Conservation Center, 178 North Shore Rd., Hebron, open to all, pre-register: www.newfoundlake.org., 603744-8689.
March 11, From Mickey to Magoo – Revisiting Saturday Morning Cartoons, 10 a.m., speaker Margo Burns a cartoon fan, speaks on behind the scenes in cartoon making, takes place during the library coffee hour, Effingham Public Library, 30 Town House Rd., Effingham, 603-539-1537, https:// effingham.lib.nh.us/
March 11, Movie: F1, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603536-2551, www.flyingmonkeynh.com
March 11, 18 & 25, Knitting II: Magic Loop, Toe Up Socks, 3 – 5 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org.
March 12, A Screening Fundraiser, Voices from Ukraine, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh. com
March 12, PSU Symphonic Band Concert, 7 p.m., free, Hanaway Theatre, Silver Center for the Arts, Plymouth State University, 114 Main St., Plymouth, 603-535-ARTS, www.plymouth.edu
March 13, Story Songs of the 70s: Winter, 7:30 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 13 & 14, Repair Your Rocker – NE Porch Weave, two-part class: 3/13: 6 – 8 p.m., 3/14: 9 a.m. – 3 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org.
March 14, Community Aet: Pollinators & Native Plants, 10:30 a.m. – 3:30 p.m., kids welcome with a caregiver, Cook Memorial Library, 93 Main St., Tamworth, 603-323-8510, www.tamworthlibrary.org., registration:chocorualake.org/events.
March 14, Mutu4l concert, 7 – 9 p.m., Franklin Opera House presentation, held at Franklin Public Library, 310 Central St., Franklin, tickets: www. FOHNH.org. or at the door.
March 14, NH Maple Weekend Open House in the Sugarhouse, 10 a.m. – 2 p.m., Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org
March 14, Pollinators & Plants Crankie Painting Project, 10:30 a.m.3:30 p.m., held at Cook Memorial Library, Tamworth, free, Green Mountain Conservation Group, 236 Huntress Bridge Rd., Effingham, pre-register: www. gmcg.org., 603-539-1859.
March 14, Resin Inlay Jewelry Workshop, noon – 3 p.m., instructor: Joy Raskin, Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org.
Laundry Day? Make It the Easy Way.
At Quick Spin Laundromat, we make laundry simple. From self-service to full wash-dry-fold and pickup/delivery for homes and businesses, we’ve got you covered.
Featuring 55 washers and dryers — including the area’s biggest 90 lb washers — perfect for bulky loads.
March 14, Rocky Mountain High Experience: A John Denver Tribute, 7:30 p.m., Colonial Theatre of Laconia, 609 Main St., Laconia, 800-657-8774, www. coloniallaconia.com.
Open 7 Days-a-Week
Bonus: Use Dexter Pay (Code 11942) and get 20% extra added to your account!
March 14, Saturday Après with Lauren Smoken, 2 – 5 p.m., Pistol Pub, Gunstock Mountain Resort, 719 Cherry Valley Rd., Gilford, 603-293-4341, www.gunstock.com.
399-401 S Main Street , Laconia (603) 524-0636
March 14, Shaker Pie Day, 1:30 – 3 p.m., enjoy a slice of pie and informal talk about pie in Shaker and American history, free, Canterbury Shaker Village, 288 Shaker Rd., Canterbury, 603-783-9511, www.shakers.org.
March 14, Tap into Maple, 10 a.m. – 4 p.m., multi-generational program, learn about maple sugaring, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., pre-registration 603366-5695.
Seabrisket Maple
Seabrisket Maple
Sugar House Tours • 9am–3pm
Saturday and Sunday • March 14/15, 21/22 & 28/29
Wood-Fired evaporator, old-fashioned buckets on maple trees by the brook. Photographers welcome. Maple syrup on ice cream. Gourmet bakery open serving hot coffee, artisan breads, pies and more. All sales by cash or check, no credit cards please.
For more info; email dj@seabrisket.com or call my little flip phone 603-832-3090 (no texts)
Seabrisket Maple & Bakery
66 Moose Mountain Rd Brookfield, NH 03872
March 14-16, 2026 Francis Piche Invitational Race, Gunstock Mountain Resort, 719 Cherry Valley Rd., Gilford, 603-293-4341, www.gunstock.com.
March 17, Revolutionary Crafts: German Paper Cutting, 5 – 6:30 p.m., Moultonborough Public Library 4 Holland St., Moultonborough, pre-registration required: www.moultonboroughlibrary.org., 603-476-8895. (Snow date: March 10)
March 17, Shamrock Shenanigans, Gunstock Mountain Resort, 719 Cherry Valley Rd., Gilford, 603-293-4341, www.gunstock.com.
March 17, Soup Night, 5:30 – 7:30 p.m., The Preserve at Chocorua, 88 Philbrick Neighborhood Rd., Chocorua, Tamworth, https://www.reservethepreserve.com.
March 18, Movie: The Running Man, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 18, Music of Lord of the Rings, The Hobbit and Rings of Power, 4 p.m., Colonial Theatre of Laconia, 609 Main St., Laconia, 800-657-8774, www. coloniallaconia.com.
March 18, Polliwogs: Welcoming the Spring Solstice, 10 – 11:30 a.m., pre-K accompanied by an adult, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., pre-registration 603-3665695.
March 19, Advance Directives, 1 – 2:30 p.m., learn about living wills, inhome support/care, etc., Meredith Public Library, 91 Main St., Meredith, info.: www.meredithlibrary.org., 603-279-4303.
March 19-21, Maple Sugaring Tours, 11 a.m., Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org
March 20, Conman: From the Mind of Ben Seidman - A True Crime Magic Show, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www. flyingmonkeynh.com
March 21, Backyard Chicken Basics, 1 – 3 p.m., program for adults & older children, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., pre-registration 603-366-5695.
March 21, Cowboys & Canyons, 7 p.m., Grand Canyon Suite, Cowboys Overture, Fiddle Concerto and more, Lakes Region Symphony Orchestra, Inter-Lakes Auditorium, Meredith, www.lrso.org.
March 21, Dirty Deeds-The AC/DC Experience, 7:30 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 21, From Landscape to Foodscape: Seed Starting, 10:30 a.m. - noon, Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org
March 21, Tap into Maple, 10 a.m. – 4 p.m., multi-generational program, learn about maple sugaring, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., pre-registration 603366-5695.
March 21-22, NH Maple Weekend, visit sugarhouses, watch maple syrup production, find products for sale, www.nhmapleproducers.com. (Website lists sugarhouses on the tour.)
March 25, Movie: The Sandlot, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 26, Silver Chamber Series Presents Silver and Gold concert, 7 p.m., free, Smith Recital Hall, Silver Center for the Arts, Plymouth State University, 114 Main St., Plymouth, 603-535-ARTS, www.plymouth.edu
March 26-28, Maple Sugaring Tours, 11 a.m., Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org
March 27, AM Gold Yacht Rock, 7:30 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 27, Plymprov Comedy Show, 7 p.m., free, Smith Recital Hall, Silver Center for the Arts, Plymouth State University, 114 Main St., Plymouth, 603535-ARTS, www.plymouth.edu
March 28, Comedian Joe Fenti, 7:30 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
March 28, Embossed Paper Prints from Nature, 10 a.m. – noon, age 16 & up program, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., pre-registration 603-366-5695.
March 28, Forged Wire Cuff Bracelet, 10 a.m. 1 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org.
March 28, Tap into Maple, 10 a.m. – 4 p.m., multi-generational program, learn about maple sugaring, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., pre-registration 603366-5695.
March 28, Trivia Night, hosted by the First Congregational Church of Wolfeboro, 6:45 – 9 p.m., 115 South Main St., Wolfeboro, 603-569-1555, www. wolfeboroucc.org
March 28, Valley Improv, 7 – 9 p.m., Franklin Opera House presentation, held at Franklin Public Library, 310 Central St., Franklin, tickets: www.FOHNH. org. or at the door.
April 1, Movie: Dumb and Dumber, 6 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com
April 2, Plymouth Square Dance, 7:15 p.m., Barn on the Pemi,341 Daniel Webster Highway, Plymouth, all are welcome, traditional caller David Millstone will teach traditional squares and more, with live music, suggested donation $10-$15 at the door, refreshments available, weather cancellations/updates see Plymouth Square Dance Facebook, email: how.gen@gmail.com, 603-4810789.
Please call ahead for event updates. Information and schedules subject to change.
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
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. on 4th Saturdays of each month; 1 p.m. on 4th Tuesdays on each month, Moultonborough Public Library, 4 Holland St., Moultonborough, 603-662-6501. (Meets Sept.-June)
Breakfast Buffet, 7 - 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.
Coffee Hour, 10 – 11 a.m., Wednesdays, coffee, tea, 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.
Fiber Arts Group, 10 a.m. – noon, meets Tuesdays, Sanbornton Public Library, 27 Meetinghouse Hill, Sanbornton, 603-286-8288, www.splnh.com
In the Round, 8:45 a.m., Sundays, thought-provoking topics related to tolerance, Benz Center, Sandwich, 603-284-7211.
Ladies of the Lake Quilt Guild, 10 a.m. - 2 p.m., meets second and fourth Wednesday of each month, First Congregational Church, 115 Main St., Wolfeboro, www.llqg.net
Makers Mill, 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 individuals, Ossipee Town Hall, no pre-registration required, 55 Main St., Center Ossipee, takes place various times: www.ossipee.recdesk.com.
Monthly Casual Sewing Group, 6 – 8 p.m., every fourth Tues., Cook Memorial Library, 93 Main St., Tamworth, 603-323-8510, www.tamworthlibrary.org
Prescott Farm Environmental Education Center, programs for adults and children, 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 & Crafting Group, 1 p.m., meets 2nd & 4th Thurs. monthly, Ossipee Public Library, 74 Main St., Center Ossipee, schedule/info: 603-539-6390.
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.
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
Stamp Club, 7 p.m., All Saints Church, 258 South Main St., Wolfeboro, info: 603-569-3453.
Sweets on Snow, sweet treats offered on the slopes on Saturday and Sunday mornings, Gunstock Mountain Resort, 719 Cherry Valley Rd., Gilford, 603293-4341, www.gunstock.com.
Tamworth Outing Club Second Saturday Dance, 7:30 - 10 p.m., Tamworth Town House, 27 Cleveland Hill Rd., Tamworth, live musical bands/callers, info@tamworthoutingclub.org
Tamworth Townhouse Hoot – Bruce Berquist & Jim Alt, 1 – 3 p.m., Saturdays, 27 Cleveland Hill Rd., Tamworth, song circle, local musicians welcome to participate, bruceberquist@gmail.com.
Tuftonboro Country Bluegrass and Gospel Jam, 6 p.m., Tuesdays, donation requested, Old White Church, Rte. 109A, Center Tuftonboro, across from Tuftonboro General Store, 603-569-3861.
Walking Group, Tuesdays, 9 – 10 a.m., start at Parks and Recreation building, 328 Main St., Alton, sign up: parksrec-asst@alton.nh.gov., 603-875-0109.
Winter Hikes, offered on select Saturdays through April, 11 a.m. – 1 p.m., hike and learn about the land and property’s history, Castle in the Clouds, pre-registration required: www.castleintheclouds.org., 603-476-5900, 455 Old Mountain Rd., Moultonborough.
Wolfeboro Table Tennis, meets Wednesdays, 4 p.m., All Saints Church, Wolfeboro, all skill levels welcome, $5 admission charge each week, info: 603-5205651.
Yesteryear
Sweet Beginnings: When Sap Became Sugar and Maple Turned into New Hampshire Gold
By Kathi Caldwell-Hopper
Hundreds of years ago, settlers in what would later become New Hampshire, got lucky as native peoples introduced them to maple syrup. The newcomers may have been at first confused, wondering how sticky sap from a tree could become a sweet, delightful product. But once they sampled the sweet syrup, they were impressed and of course wanted more.
The native people called syrup “sweet water,” made from maple trees. They boiled the sap in hollowed-out logs using heated stones. An early legend had it that the discovery originated when a chief threw a tomahawk into a tree, with sap collecting in a container overnight. According to Elizabeth Gemming’s book “Maple Harvest: The Story of Maple Sugaring,” harvesters boiled maple syrup until it was dry. At that point, it was poured into molds to make “cake sugar” or “block sugar.”
Sugar on snow, as we call it today, was made back then, when syrup was poured onto snow to create “wax sugar”, a smooth, taffy-like product. Whoever originally discovered the sap sweet product - a native chief with a tomahawk or a particular native person – sweet water became a treat and something precious for trading among the various tribes. Once shown what it was and how to make it, European settlers embraced the process and copied the method from their native neighbors. As time moved forward in New England, if you could make and store maple products, you had a valuable currency to eat and also to trade with others. Maple syrup and sugar were just about the only sweeteners in the United States in the 1700s and into the 1800s. By the late 1880s, around 300,000 gal-
lons of syrup were produced for sale each year.
It was a very viable sweetener. Always looking for a trade option, in the 1720s, Lieutenant Governor John Wentworth introduced New Hampshire maple sugar to England. Maple sugar and syrup were precious commodities because it they not easy to make. It took nearly 40 gallons of sap to make one gallon of syrup. Particular weather conditions were also necessary for the sap to run, with cold, freezing nights and warm days.
The process usually started in late February when harvesters went into the woods where they had sugar maple trees. At that time, they drilled tiny holes into the trees. The process took time because the clear sap in liquid form dripped slowly from the taps into buckets placed on the trees.
Bringing the buckets from the woods to a camp or farm was also labor-intensive. Over time, harvesters began using oxen or horses to transport sap to the sugarhouses.
Once at the sugarhouse, the next step in the long process began. In the native tribes, hot stones were placed into logs they had hollowed out. They filled the log containers with the sap and boiled it over the fire. The process was time-consuming, but the results were worth the effort and long boiling time. When the boiling produced dry sugar, it was formed into a cake of sugar, or “block sugar,” or stirred to make grainy sugar. Because maple syrup could spill during transport, maple sugar in blocks was much easier to carry without losing any of the precious product.
When March is upon us and the sap flows, maple tours abound, as does the steam from the chimney of every sap
house around the area. Maple season is short, and many people take advantage of maple events that show how sap is gathered and boiled into maple syrup.
One place where maple was a viable way to make money was at Canterbury Shaker Village. Every year, the religious community turned sap into maple syrup and also maple candy, which they sold to the outside world.
The Shakers embraced the practice of maple sugaring at their New England villages, including Canterbury. They sold their maple products throughout New England, and tourists eagerly purchased maple candies and syrup.
According to information from Canterbury Shaker Village, the Shakers once had a “thriving maple sugar camp.” Throughout the 19th- and 20th-centuries, Shakers spent early spring days gathering sap and their nights boiling maple syrup. At the conclusion of the maple season, the Shakers would emerge from the camp and return to Shaker Village with their sweet harvest in hand.
Records indicate that in 1864, at the
height of the American Civil War, the Shaker Village Church Family set out almost 1,200 wooden buckets for sap collection and produced almost 700 barrels of maple syrup. The syrup was not only an important sweetener for the many mouths they fed daily, but an important cash crop for sale to the outside world.” (The Shakers were also known for their delicious maple sugar candies, which they offered to the public during their sales trips all over New England.)
It was said the Shakers at Canterbury once had a maple tree orchard with over 1,000 trees about a mile or two northeast of their village. From there, they tapped the trees and eventually produced candy, sugar cakes, syrup, and other products, which were sold to the public.
When a Shaker elder once visited Canterbury in the mid 1800s, he was shown the sugar camp and was impressed that they made around 2,000 pounds of sugar the year before. This
• Yesteryear continued on page 20
was a very large amount of maple sugar, showing how important the product’s sales were to the Shaker economy.
The process whereby the Shaker women made maple candy called for dropping thick maple syrup while still onto the cold surface of marble. This formed small maple-flavored candy drops.
Eldress Bertha Lindsay, one of the last Shakers at Canterbury, related in her book “Seasoned with Grace: My Generation of Shaker Cooking” that there were “more than one thousand maples at Maple Grove or the East Farm, where sugar making was done in the early days. Thousands of pounds of maple products were made in a good year.” Some of the maple product was used for making maple candy, a particular favorite.
Explained Lindsay in her book, “The candy was made like taffy. This was
cooked to a certain degree until it was spun from the spoon when you took it up a little. It was then poured onto marble, where it was worked until it became easy to handle.” At that stage, it was pulled on a hook until hardened and cool, then cut into strips. The Shakers also made maple cakes, which were very popular.
Similar to the Native Americans and early colonists, the Shakers experienced the hard work of hauling the sap to their village once it was collected from sugar trees. Thus, they found a more efficient, less physically taxing way to harvest the sap and boil it down to make syrup. The Shakers made an exodus from their living quarters in the main village and set up a temporary residence at a sugar camp a few miles away.
Located on the Shaker property, the sugar camp was a great place to make maple products. The Shakers stayed at the camp for a month or more and had living quarters, a sugarhouse where
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they boiled the sap, and other buildings.
The Shaker men took to staying up at night to boil the sap, feed the fire, and watch over the sap house. It was hard work, but much easier than hauling the gathered sap to the main village to be boiled down.
Among the first places to sell syrup in the Lakes Region was High Maples Farm in Gilford, as told in “The Gunstock Parish – A History of Gilford, New Hampshire” by Adair D. Mulligan. The farm’s syrup production was staggering, overseen by owner Samuel Smith. The yearly output included maple syrup sold to Lakes Regioners and to customers outside the area/state.
At some farms with maple syrup production, sap gathering and boiling in
late winter/early spring became a celebration. By the 1930s, High Maples Farm opened its doors for sugaring off parties. Local children and teens, as well as winter visitors, enjoyed the parties where they could watch sap boil and indulge in “sugar on snow,” a popular taffy-like treat.
A love for maple syrup has never dwindled, and today it is as precious a product as it was in the 1600s and 1700s.
This year’s New Hampshire Maple Weekend is March 21 and 22, with sugarhouses around the state open and welcoming the public to watch the process of making maple syrup. Visit www.nhmapleproducers.com for a list of sugar houses and other information.
Award-winning Craftsman Relocates his Studio to Sanbornville, Workshops Open
Nationally recognized woodcarver and furnituremaker, Daniel Faia, has relocated his studio to Sanbornville, NH. The new space is a large, bright, groundlevel unit in the historic Garvin Building, conveniently located in the center of town. As a longtime resident of the area, Dan is excited to bring his studio home to the Lakes region. He believes this will be an ideal spot for his commission work and small group workshop program. With over 30 years of experience as a professional maker and educator, Dan develops and teaches each workshop with a focus on
traditional woodcarving and furniture making. The program is open to adult woodworkers of all skill levels, ranging from hobbyists to professionals. Enrollment is limited to five students per workshop for a personalized learning experience. With students traveling from all over the country, Dan is hopeful that his studio will be an asset to the community and contribute to the small-town charm of Sanbornville.
To learn more about Dan, view a gallery of his work, and browse his current workshop schedule, please visit danielfaia.com.
Maple Sugaring Can Be A Joyful Family Undertaking
By Thomas P. Caldwell
Maple sugaring season can begin any time after the middle of February, and area sugar houses have been gearing up for the long days (and sometimes nights) ahead. The sugaring process can require the full attention of producers for the limited time that sap is running, and while it can be fun, it can be time-consuming. Approaching it as a family lightens the workload and strengthens family ties.
Indeed, many sugaring operations are multi-generational labors of love, with family members becoming involved while they are young and carrying on the tradition throughout their lives.
Windswept Maples (www.windsweptmaples.com) in Loudon is such an operation. Eight generations of the Moore family have raised animals, grown crops, and continued “the sweet New England tradition of making pure maple syrup” at 845 Loudon Ridge Road. (Call 603-435-4003 ahead of time if you plan to visit, to make sure someone is around.)
It is never too late to begin those family traditions. Eldridge Family Sugar House (www.eldridgefamilysugarhouse.net) at 58 Cleveland Hill Road in Tamworth began its sugaring operation with a custom-built barrel stove in the backyard in 2015. What began as a hobby grew into a serious family operation after the father-and-son duo of Scott and Brandon Eldridge built a sap house in 2016. By 2020, they had a
new establishment with new products, and are considering extending their sales into the Tamworth Lyceum.
The Eldridges are offering a Maple Sugaring Tour on Thursday, March 5, and with sugar houses across the state will be participating in NH Maple Weekend on March 21-22.
Walker’s Sugar House (www.face-
book.com/walkerssugarhouse/), at 2760 Smith River Road, Bristol, has been a family-owned and -operated business since 2003, although earlier generations had limited sugaring operations. Jeff and Jason Walker who operate the business welcome people who want to visit the sugar house while they are boiling sap.
Big Lake Maple (www.biglakemaple.com/), at 31 Richards Road in Wolfeboro, was founded in 2015 as a small winter project by Kenneth St. Pierre, in his parents’ back yard. With his father, Marc, he collected sap in milk jugs and boiled it over turkey fryers. Moving on to altered oil drums and finally to a Smoky Lake Maple Evaporator, Ken has become a passionate maple sugar maker.
Back in 2000, the Jessie James Maple Farm (https://jessiejamesmaple.com/) at 164 Allens Mill Road, Gilmanton, began operating as a labor of love. While they do not have regular hours, they sell their maple products online and outlets such as Lakes Region Party and Gifts, Gilmanton’s Own Market, The Country Store, Vista Foods, and Lakeshore Market & Deli.
A full list of New Hampshire maple producers is listed at https://nhmapleproducers.com.
How It’s Done
The process of producing maple syrup begins the same way, no matter how the final product is made. It starts with drilling a tap hole into a maple tree and inserting a spout. A tree needs to be about 40 years old, or 10-12 inches in diameter, to be suitable.
Knowing when to tap is part experience and part guesswork. With climate change, maple season has been starting
• Family continued on page 22
The Eldridge Family Sugar House in Tamworth makes maple syrup production a family affair. (Courtesy Photo)
earlier than in years past: The rule of thumb used to be that sap would run around town meeting day in March. In the last 50 years, that has moved up to mid-February.
Sugar-makers want to tap just before the sap begins flowing to optimize their yield, but tapping too early can lead the tap to dry out as microorganisms build up and plug the hole. Tapping too late, they will miss the first valuable sap runs, which occur when nights are below freezing and the temperature reaches at least 40 degrees during the day, causing pressure to build up. The sap flows into the bucket or bag attached to the spout, or into tubing
that carries the sap to a central collection area, usually a large collection tank at the sugar house. It may move by gravity or rely on a vacuum pump.
Old-time maple producers transferred the sap directly from the storage tank into an evaporator, and, in order to process as much as possible in the short time the sap is running, it was not unusual to continue boiling all night.
Today, many sugar-makers first put the sap through a reverse osmosis machine to remove some of the water before boiling. That shortens the boiling time by 60 to 70 percent, for a lot less time spent in the sugarhouse.
It takes an average of 40 gallons of sap to make a single gallon of maple syrup with a 2 percent sugar content. That rule of thumb is becoming less
New Hampshire Boat Museum Announces “Night At The Museum – Up To Camp” Fundraiser
The New Hampshire Boat Museum is pleased to present Night At The Museum – Up To Camp, a special summer fundraising event taking place Friday, June 5, 2026, from 5:30 to 9 pm at the Museum’s Moultonborough campus located at 130 Whittier Highway (Rte. 25) in Moultonborough, New Hampshire.
This memorable evening will celebrate the cherished traditions of “going up to camp” with friends, food, and community spirit. Guests will enjoy lively socializing along with both live and silent auctions featuring a variety of exciting items and experiences. Proceeds from this event directly support the Museum’s programs and mission to
preserve and share New Hampshire’s rich boating heritage.
Tickets are $150 and go on sale March 1, 2026. Advance purchase is encouraged, as this event draws supporters from throughout the region. For more information, tickets, or to inquire about sponsorship opportunities, please visit www.nhbm.org/nightat-the-museum/ or contact the Museum at programs@nhbm.org or 603-5694554.
The New Hampshire Boat Museum is dedicated to preserving the legacy of New England’s boating traditions through exhibits, educational programs, and community events that engage audiences of all ages.
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useful as a changing climate affects the sugar content in the sap. With rising temperatures, sap begins flowing to the branches, and trees are able to store less sugar. That means it will take more sap and more boiling to make the same product.
Most sugar houses place sap in stainless steel pans over the heat source, which may be wood, oil, wood chips, or wood pellets. As the water in the sap evaporates, the sap thickens.
The color and taste of maple syrup are affected by several factors, but generally, the first runs of the season produce Grade A Golden Delicate syrup with its light, golden color and a
mild, delicate taste. In addition to use as a table syrup, it is suitable for maple cream, candy, and maple sugar.
As the season progresses, the sap produces a darker syrup, Grade A Amber Rich. It has the classic maple syrup flavor for pancakes, ice cream, and oatmeal.
Toward the end of the season, which generally runs for four to six weeks, the syrup darkens to Grade A Dark Robust with a more pronounced maple flavor. That is the grade most used for cooking, but some producers make Grade A Very Dark syrup at the end of the season, which offers an even richer maple flavor for cooking.
3rd Annual Cultivating Teacher Care at Castle in the Clouds
Castle in the Clouds is pleased to announce our 3rd annual Cultivating Teacher Care – a professional development day for teachers that focuses on avoiding burnout, growth mindset, and mindfulness. Speakers this year include keynote Sue Penney Bergman of Learning is Contagious! LLC and Terri Hamilton, a Mindfulness and Positive Mindset Coach.
Join other educators from around the region for a day of networking and learning on Friday, March 27 from 8:30-3:30. Debbi Finkelstein, the Director of Education & Partnerships, will also be sharing a new presentation linking the Castle to the history of burnout prevention. Come learn about the Castle and yourselves, all with the beautiful Lake Winnipesaukee as a
backdrop.
Participants will receive swag bags and automatically be entered into a raffle to win prizes such as a Castle in the Clouds complimentary membership, gift certificate, merchandise, or a free field trip. Our restaurant team will provide lunch and Castle in the Clouds sponsor Cup, and Crumb will provide morning treats. Registration is $150/person for those registering for themselves or in small groups. For any group of 5 or more educators registering together, a 10% discount will be applied at registration. To see the schedule and other information, or to register, please visit castleintheclouds.org/event/cultivating-teacher-care/. a
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