Wholesome, homemade and delivered Judy Ulrich of New Hampton had been making bread for years, giving loaves to friends and family. Then one of her breads won a blue ribbon at the Sandwich Fair, and she and her husband Bob realized it might be time to raise her bread production to the next level. Soon Longhaul Farm in Holderness was…
George Geers had spent all of his working life as a newspaper writer and editor, and he loved every minute of it. But one day nine years back he gave in to what he calls a “terrible desire” to publish books. He set up a small publishing company in his native Concord called Plaidswede (a name George explains as “Scottish…
Time to head for the river – if you dare. Where does the snow from a New Hampshire winter go? Much of it melts and flows into the state’s rivers where avid kayakers and canoeists don their boats and paddles for the thrill of whitewater paddling. In spring, weekend warriors ferry down the rapids in places like the Souhegan, Contoocook,…
Need A Good Reason to Spot the Newt? This month’s lucky (and fearless) newt spotter will receive eco-friendly limited edition bags from Wavyo of Merrimack (www. wavyo.com). This company reminds you that “shopping with the Earth in mind is a choice.” Wavyo is a proud member of NH Made (www.nhmade.com), the state’s official non-profit booster of locally generated products and…
It’s time to buy and use our sweet maple syrup from local producers This time of year, I’ve got maple on my mind. We’re looking at warm, sunny days, temperatures above 40 during the day and below freezing at night, perfect for the sap to flow. According to the N.H. Maple Producers Association, the state has more than 600 maple…
If you look back on everything you learned in school, chances are you don’t use that much of it. Being able to read, write, do a little math and know who sailed the Ocean Blue in fourteen hundred and ninety two are all pretty handy, but everyone knows, what you mostly get in school is adjustment to reality. Or realities….
What could be more appealing at this time of the year? A froth of yellow forsythia, a shower of pink apple blossoms – as the promise of another growing season looms, we start to think once again of using market-fresh produce. What better way to prepare these seasonal treasures than in the carefully considered manner of the French? Silky sauces,…
