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March 2022 | ALONG ROUTE 16 | Page 1
ROUTE 16 & The Scenic Byways of Rtes. 25, 28, 108, 109, 113, 125, 153 & 171
March | Vol. 8 | No. 3 Published on the 16th of the Month
Spring! Camera Club, Redstone, Ossipee Mountain Maple Syrup, and More!
Inside This Issue... Camera Club | Page 3
Sweet Season | Page 8
What’s Up | Pages 6-7
Stay in Cookout | Page 10
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March 2022 | ALONG ROUTE 16 | Page 3
Sharpen Your Photography Skills with The North Country Camera Club by Lori Tremblay According to Judy Burgess, club president, The North Country Camera Club (NCCC) in Conway is a great opportunity for new and experienced photographers to learn more about their craft, go on field trips and enter photo competitions. Judy’s husband, Joe, also an experienced photographer, likes the camaraderie in the group. The club meets virtually on the second and fourth Thursday of the month, from Sept. to June. The first meeting is an educational program and the second is their monthly competition. The club used to meet in person at the middle school in Conway, but the school does not allow outside meetings at this time. Then the newly renovated Pope Memorial Library in North Conway became available to the club. After checking with the 40 club members, the consensus was to keep meeting virtually this year. “We have two classes for the competition,” Burgess explained, “with Class A for the more experienced photographer and Class B for the new learners who are eager to improve their skills.” As the beginner hones their skills and consistently wins competition ribbons throughout the year, they are able to move to Class A. Tricia Moody, from Conway, is a relatively new member. “I joined the North Country Camera Club about two and a half years ago and it has been a great experience.” she said. “Everyone is so helpful and willing to share their vast knowledge of photography skills. My photography has improved so much during this time as I am constantly learning from the many educational programs the club offers and the monthly competitions, which challenge me in so many aspects of photography”. Tricia recently moved up to Class A. “The atmosphere of the club is one of learning and mutual support,” Burgess said, “as well as the love of the art of photography.” Membership dues are $35 for individuals and $45 for a couple. For the club competitions, each month has a different photographic subject. Award ribbons are given for first, second, third place and honorable mentions in each class. Some months feature an “open” category, which can be a creative image, action, still life, landscape, seascape, people, nature subject or whatever type of subject interests the photographer. So many people use their phones to
take pictures, that I was curious about the rules for types of cameras used by the members. SLR (Single-lens reflex) cameras as well as cell phone and mobile device images are eligible as long as they are sized correctly, 1400 x 1050 and 100 dpi (dots or pixels per inch) for submission. Burgess said that this enables the photos to be projected well digitally. The competitions have been on Zoom the last few years. Each month, there is a different, qualified, local or out-of-state judge. “He or she gives constructive comments on each image as to composition, exposure, sharpness, creativity, impact and tips on how to improve the image,” Burgess said, Judges have specific club guidelines for scoring competition images, using a rating scale of four to ten points. Images with scores of seven and above are awarded a ribbon. Judges also need to be experienced photographers who have working knowledge of Photoshop or Lightroom and the techniques used to enhance images. The club went on a field trip February 9 to Plum Island, in Massachusetts, led by club member, John Keator. They had a great day, saw a snowy owl in flight and enjoyed a tailgate lunch. Special programs for the rest of the year include the NECCC (New England Camera Club Council) Open Circuit in March, where different camera clubs submit their images and receive a critique of each image. This is meant to be a teaching tool, so there are no ribbons awarded. The George W. Glennie Memorial Nature Salon, in April, is a nature photo competition with entries from clubs around the world. This is hosted
by the Merrimac Valley Camera Club in Massachusetts. On May 12, there is a Spring Field Trip with club member, Ed Bergeron. Upcoming club competitions are: March 25 “Open” and Birds of Prey Challenge with the South Coast Camera Club of Australia with judges Barbara Rozavsky and Chris Germain of GLPA (Greater Lynn Photographic Association); April 28 “Motion” with judge Rick Cloran of GLPA; May 26 “Farms” with judge and club member Leo Kenney. The Annual Competition will be held June 9, judges to be announced. Club members submit images that have won awards throughout the year for a final competition. This year, the club began competing in the NECCC’s projected image interclub competition. The North Country Camera Club is also a member of the PSA (Photographic Society of America) and the New Hampshire PSA.
One of the challenges during the past two years was transitioning from meeting in person to virtual meetings. John Hoffman is on the Board of Directors, club projectionist and co-coordinator of the Zoom competitions. “Moving to remote meetings on Zoom required that we develop a more structured approach to presenting images,” he explained. During in person meetings, he could show the images one at a time by connecting a laptop to a projector. For the Zoom meeting competitions, Hoffman uses Power Point to display all the images submitted by club members. The scores are announced for individual images and the judge’s previously submitted comments are read. Lastly, the scores and winning images are shown. “All of these files are stored on a cloud drive,” Hoffman said. “The links can be shared so folks who couldn’t attend the meeting can view.” Kathy Bergeron, Board Member, NECCC rep for the club and member since the 1980s, said, “I have seen the NCCC grow and evolve over the years. What started as a small group of photo enthusiasts has become a group that embraces technology and has amazing photographers. The founders of the club would be very proud of what we are today.” You can find more information at www.northcountrycameraclub.org or on Facebook, North Country Camera Club. Contact club president, Judy Burgess at joejudyphoto7@hotmail. com. For information about club meetings, contact publicity officer and board member, John Hoffman at j.r.hoffman@me.com or call 508-3414126.
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Page 4 | ALONG ROUTE 16 | March 2022
Yester year Fascinating Redstone By Kathi Caldwell-Hopper It once had a church, storage buildings, a school, a railroad station, post office and houses for workers. But most of all, Redstone had a quarry and employed over 300 men at one time. Today, the quarry at Redstone, (the community) is part of Conway. The area where the quarry once was busy now has a ghost-town feel, and cellar holes and traces of the quarry are proof. The history of Redstone is fascinating. The Redstone Granite Quarry was located at the foot of Rattlesnake Mountain and began operation in the 1800s. It closed in the 1940s. At one time it was a thriving business, and many in the area were employed there. Employees needed a place to live without enduring a long commute when transportation was slower, and so the Maine and New Hampshire Granite Company built nearby housing for many. The quarry harvested pink and green granite for New England homes and monuments. At one time, monuments were very popular, to honor political leaders and soldiers in conflicts such as the Civil War. According to “Redstone Granite Quarries” by Steve Swenson and Rick Russack (www.whitemountainhistory. org), the quarry constitutes among the most interesting industrial archeological sites in the state. Imagine a quarry with wires, cables, large coal-fired
boilers, and air compressors. Pipes and even railroad tracks were needed for transporting heavy granite stones from the quarries to the stone yard and storage sheds for processing. In The Reporter newspaper’s March 21, 1929, issue, a front-page story told readers that a large fire at Redstone “amounted to a $200,00 loss.” A large shed was over 500 feet in length but was razed by the fire. The tracks were used by the Maine Central Railroad, which transported raw materials and other supplies and finished stone to and from the quarry area. The Redstone Granite Quarry holds
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hints and traces of its once great industry. The quarry began when the railroad started in the area, and after a fire burned the mountain and wiped out the rattlesnake population. Lest there is any confusion, there were indeed rattlesnakes in New Hampshire, and the venom of the snakes was extracted for medicinal purposes. A road was first made into the area in the 1760. The fire that wiped out the rattlesnakes exposed the mountainside. At that time, it became obvious there was granite in abundance and there were four quarries being worked in the area by the early 1900s. Once the Maine Central line of railroad came into the region, a stop at Redstone was added. This was because the quarry had orders for many projects. In the 1860s, bridges were being built and granite was needed for stone abutments. The granite had good splitting qualities and Redstone became
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the Maine and New Hampshire Granite Company with a railroad station built in the late 1880s. With so many skilled men hired and entering Redstone, a store and homes and a school and post offi ce were added. According to local historian, Bob Cottrell, some of the quarry workers were very skilled and came from European areas such as Italy. They brought their families with them, and this swelled the Redstone population, making the offshoot community of Conway/North Conway its own village. A church was also built, and a tenement and a large boarding house were erected. One house, named the Schooler, housed over 70 men. The owners of the quarry gave employees just about everything they could need, and the boarding house rental fee was taken out of the pay of workers for room and board. By the late 1880s, around 300 men worked at Redstone, and they pulled and shipped many railroad cars of granite daily. Religious worship was very important to communities in the 1800s and Redstone was no different. In an August 1899 issue of the White Mountain Reporter newspaper, it was written that “quite a number attended church at Redstone on July 30th. They thought that they were quite fortunate to go that day, as they had a chance to attend a wedding.” Socializing of employees living in Redstone was also important and the community even had its own town
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March 2022 | ALONG ROUTE 16 | Page 5 • Yesteryear continued from page 4 news section in the White Mountain Reporter. One piece told of an event at the home of Mr. and Mrs. Fred Gervasi. It was the scene of a pleasant surprise party, when their host of friends from Redstone and vicinity presented them with an elegant dinner and a tea set. Present at the celebration was Mr. I. V. Pert, who was held in high esteem among Redstone residents. Pert was beloved and was likely an overseer of the works. Green granite was good for being highly polished and could be turned on a lathe. A boiler room produced steam to operate machinery at the quarry and there were two large steam engines. The railroad cars were used to ship the desired granite; today, traces of the train tracks can still be seen. The granite was used all over the country and some of it is part of Grant’s Tomb, as well as in national and local bridges. Red granite was used in buildings such as railroad stations. The tools for stone carvers to produce fine carving needed to be sharpened often and blacksmiths made the tools and kept them sharp. And engine house operated on the quarry property, among other buildings. (It is said that 20 derricks were at the quarry when the business was at the height of its operation.) One can imagine the families once living in company homes. They likely brought the cultures of their origins from Europe, such as food and religion, enriching the community. Children from these families attended a school in the Redstone village, and a store owned by the quarry company offered food and other items. Workers who did not live in Redstone came from the sur-
Discover Wild New Hampshire Day
rounding Conway area. The work was hard, starting in the early morning and when orders were heavy, the men were expected to work long hours. Certainly, everyone in the Conway area knew of the quarry because it was a big employer and a thriving business. Discover Today, local historian, Bob Cottrell, WILD New comes across old photos from Redstone Hampshire Day, and the quarry and says he has seen an a celebration old photograph of a man working on a connecting atstatue at Redstone Quarry. “Redstone,” tendees with life he says, “is an incredibly cool place.” outdoors, is set It is among Cottrell’s favorite spots in for Saturday, OF VINYL WRAPPED COMPOSITE the area. April 16, from 10 a.m. to 3 p.m. on the The Redstone Quarry, by the 1930s, grounds of the Fish and Game Departfaced the Depression years. Unlike ment at 11 Hazen Drive in Concord, other businesses, it managed to surNH. Admission is free. vive the financially difficult times Discover WILD New Hampshire and workers were still employed, but Day is a fun way for the whole family by the 1940s, the writing was on the to explore New Hampshire’s wildlife wall. Granite was not used as much, resources and outdoor traditions. See being replaced by other kinds of stone live animals, big fish, trained falcons, and concrete. Also, a great deal of the and retrieving dogs in action. More Redstone granite had been taken from than 60 outdoor and conservation orgathe mountain area by the time of World nizations from around the state will be War II. Eventually, the business closed, on hand to share exhibits and demonleaving behind some of the structures strations. Kids will love arts and crafts and heavy machinery that once were and other hands-on activities such as used at the quarry. archery, casting, and air rifle. Although of a ghost town feeling, This event is your chance to explore in many ways Redstone’s abandoned new ways to get outdoors and be acbuildings and machinery tell of a fortive. Explore new trends in recycling mer business and way of life for those and environmental protection with the working there. In addition, some of the New Hampshire Department of EnviRedstone area buildings and homes reronmental Services. Enjoy live animal main and are well-remembered locally. presentations throughout the day. AdToday, biking and hiking trails have mire the big trout in the Fish and Game brought people to Redstone Quarry stocking truck and see how many area. Visitors can easily imagine a time warmwater fish you can identify in the when workers used their special skills demonstration tank. to mine and carve the granite that now Don’t miss the giant raffle of outis in buildings and statues and bridges all over the country. door gear and other great prizes at the
Wildlife Heritage Foundation of New Hampshire tent! All proceeds benefit the Foundation, the New Hampshire Fish DECKING and Game Department’s nonprofit partner. Demonstrations of Conservation Officer K-9 teams will be conducted on the half-hour, and there will also be live animal demonstrations throughout the day. Discover WILD New Hampshire Day is held rain or shine. Save room for lunch at one of the many specialty food trucks that will be on site this year! Please note: no animals, with the exception of trained service dogs, will be permitted at the event. This rule will be strictly enforced. Please leave your pets at home. Discover WILD New Hampshire Day started in 1989 as an observance of Earth Day and a celebration of the state’s wealth of natural resources and outdoor recreational opportunities. The event is hosted by the New Hampshire Fish and Game Department (www. wildnh.com) and sponsored by the Wildlife Heritage Foundation of New Hampshire (nhwildlifeheritage.org), with media sponsor Binnie Media/ NH1 News.
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Mar. 18, Celia Woodsmith and Jason Anick Trio, at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. Mar. 19, Winter Wildlife & Ecology Walk for Little Kids, By Chocorua Lake Conservancy at Charlotte C. Browne Woods, Washington Hill Road, Chocorua. Info: www.chocorua.org. Mar. 19-20, New Hampshire Maple Weekend, statewide. Info: www.nhmapleproducers.com.
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March 19-20, Safe Haven Ballet: Cinderella, March 19 at 7 p.m. and March 20 at 4 p.m., Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com. Mar. 20, Sandwich Home Industries Lecture, Crafting Chairs and a Business for the Future at Doris L. Benz Community Center, 18 Heard Road, Center Sandwich. Info: centersandwich.nhcrafts.org. March 23, Los Lobos at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. Mar. 25, Matt Nakoa at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com.
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March 25, Ronstadt Revue, at 8 p.m., Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com. March 26, Kat Edmonson at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com.
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Apr. 8, David, Luke, and Will Mallett at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. Apr. 8, Treasure Island, performed by Sole City Dance at Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com. Apr. 8, Treasure Island, performed by Sole City Dance at Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com. Apr. 9, The Gibson Brothers at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. Apr. 14, George Winston at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. April 15, The Bacon Brothers at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. Apr. 15, The Purple Experience, at Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com. Apr. 16, Tragedy: All Metal Tribute, at Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com. Apr. 16, Ward Hayden and the Outliers, at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. Apr. 21, Comedian Bob Marley at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. Apr. 22, ROH Lottery Cocktail Party, at Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com. Apr. 23, Adam Ezra Group performs at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. Apr. 23, Earth Day at NH Farm Museum, 1305 White Mountain Highway, Milton. Info: www.nhfarmmuseum.org. Apr. 23, Reggae Dance Party with the Duppy Conquerors, at Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com. Apr. 29, Bill and the Belles, performs at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. Apr. 29, The Corvettes Doo Wop Review, at Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com. May 5, We Banjo 3 at Stone Mountain Arts Center, Brownfield ME. Info: 207935-7292, www.stonemountainartscenter.com.
WHERE SERVICE MAKES THE MATE March 2022 | ALONG ROUTE 16 | Page 7
What’s UP
Brocks 22-0008 Page 1
Brocks 22-0008 Page 1
May 6, The Seldom Scene at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com.
WHERE SERVICE MAKES THE MATERIAL DIFFERENCE
May 7, Matt Anderson at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. May 11-12, Schoolhouse Rock Live Too, at Rochester Opera House, 31 WakeWHERE SERVICE MAKES field Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse. com.
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May 12, Paula Poundstone at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292, www.stonemountainartscenter.com. May 13, Schoolhouse Rock Live Too, at Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com. May 14, Clean Up Day at NH Farm Museum, 1305 White Mountain Highway, Milton. Info: www.nhfarmmuseum.org.
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May 14, The Security Project, at Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com.
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Rail Kit (WT636HBK) Spiced Rum, Saddle, Pebble Grey Spiced Rum, Curbside Pickup of Farm Fresh Foods, Remick Country & Saddle,Doctor PebbleMuseum Grey Torch or IslandTiki Mist Brown $or Woodland Brown 5/4" x 6" x 16' or Woodland x 6" xMist 16' Tiki Torch $ or Island Mist $5/4" 5/4" x 6" x 16' 5/4" x 6" x 16' Farm, 58 Cleveland Hill Rd., Tamworth, 323-7591, remickmuseum.org. Tiki Torch or Island or Woodland Brown $ $ Today SaleorStarts Square Edge Grooved Square Edge or xSquare 6" xRail 20'orKitGrooved $ 5/4" x 6" x 20' 6' Grooved x 5/4" 36" Stair Square Edge or Grooved Edge Square Edge or Grooved Grooved Spiced Rum,April 9, Saddle, Pebble Grey 2022 Sale Ends (WT636SBK) Spiced Rum, Saddle, Pebble Grey Freedom Gallery, artwork/exhibits by area artists, 8 Elm St., Freedom, 610Tiki Torch or IslandTiki Mist Brown $or Island Mist $ $or Woodland Brown 5/4" x 6" x 20' 5/4" x 6" x 20' or Woodland Torch $ 5/4" x 6" x 20' 5/4" x 6" x 20' Spiced Rum, Saddle, Pebble Grey 762-2493. 69.69 8' Grooved x 36" Horizontal Square Edge or Grooved ALL PRICES NET CASH & CARRY
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Great Glen Trails, outdoor center/activities, Washington Auto Rd., Gor108" 4 x 4 PostMt. Sleeve $ 108" 4 x 4 Post Sleeve ham, 466-3988, www.greatglentrails.com. (WT44108) (WT44108)
132.87 39" 4topics x 4 Post In the Round, via ZOOM, Sundays thought-provoking re-Sleeve 39" 4 at x 48:45 Postam, Sleeve $44.39 lated to tolerance, join the meeting at https://zoom.us/j/806102625. Info: 2846' x 36" Horizontal 7532. 6' x 36" Horizontal Rail Kit $124.44 KitFridays, sets at 7 and 8:30 6'p.m., Majestic Café, Jazz, blues, andRail more, Main x 36"32Stair Rail Kit St., Conway. Walk in or reserve6'atxmountaintopmusic.org/concert-series. Proof 36" Stair Rail Kit of vaccination or negative test within 72 hours required. Info:$124.44 603-447-4737. 8' x 36" Horizontal Rail Kit Mount Washington SnowCoach Mt. Washington Auto Rd., Gorham. 8' xTours, 36" Horizontal $177.06 8' x 36" Stair Rail Kit Reservations required. Info: 603-466-3988, www.greatglentrails.com, Rail Kit 4 x 4 Vinyl Pyramid 8' xHighway, 36" StairN.Rail Kit www.newenglandskiNE Ski Museum, 2628 White Mt. Conway, $177.06 Post Cap museum.org. 4 x 4 Flat Post Cap 4 x 4programs, Vinyl Pyramid NH Farm Museum, old-time farm, events for families, 1305 White $10.21 Cap Mt. Highway, Milton, 652-7840,Post www.nhfarmmuseum.org. 4 x 4 Post Skirt 4 x 4 Flat Post Cap $10.21 Quilting Group, 1-4 pm, meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 539-6390. 4 x 4 Post Skirt $6.04 Thursday Night Book Group meets fourth Thurs. of every month for discussions of books, 7 pm, Mystery Book Group meets second Thurs. of the month, (WT636HBK)
(WT636HBK)
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71.82 95.76
119.70
(WTPYCAP)
(WT44108)
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108" 4 x 4 Post Sleeve (WT44108)
(WT636HBK) (WTSKIRT)
$
$44.39 $124.44 124.44 6' x 36" Horizontal $124.44 Rail8'Kitx$36" Horizontal $177.06 177.06 Kit 6' xRail 36" Stair Rail Kit $124.44 8' x 36" Stair Rail Kit $177.06 8' x 36" $Horizontal 177.06 $177.06 Rail Kit x 4Stair Vinyl 8' x436" Kit $ RailPyramid $ $ Post Cap10.21 177.06 10.21 4 x 44 Vinyl Pyramid x 4 Flat Post Cap $10.21$ Post Cap $10.21 10.21 4 x 4 Flat Post Cap $10.21 4 x 4 Post $ Skirt $6.04 4 x 4 Post Skirt 6.04 Family owned and operated since 1961, Brock’s is one of the largest re $ 39" 4 x 4 Post Sleeve (WT4439)
$
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6.04
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WHERE SERVICE MAKES THE Sale MATE Star Today Today StartsStarts SaleSale
(WTSKIRT)
White Birch Books, N. Conway, 356-3200, www.whitebirchbooks.com.
119.70
41.81 $
Rail Kit 8' x 36" Stair Rail Kit55.75 $
Railing (WT4439)
177.06 177.06 Railing Railing 4 x 4 Vinyl Pyramid69.69 $ 10.21 108"$132.87 4 xPost 4 PostCap Sleeve $132.87 4 x 4 Flat Post Cap 39" 4 x$ 4 Post Sleeve 44.39Railing$44.39 $10.21 6' x$36"4Horizontal x 4 Post132.87 Skirt$124.44 $6.04 124.44 Rail Kit 6' x 36" Stair Rail Kit
95.76
Square Edge or$Grooved Grooved or Woodland Brown 5/4" x 6" x 12' Tiki Torch or Island Mist $ Grooved Square(WT836HBK) Edge or Grooved Rum, building materials. Pebble Grey Family owned andSaddle, operated since 1961, Brock’s is one of the largest retail suppliersSpiced of quality $ 5/4" x 6" x 16' or Woodland Brown 5/4" x 6" x 16' Tiki Torch or Island Mist $ Square Edge or Grooved Square Edge or Grooved WHERE SERVICE MAKES THE MATERIAL DIFFERENCE (WT836SBK) Spiced Rum, Saddle, Pebble Grey $ 5/4" x 6" x 20' or Woodland Brown 5/4" x 6" x 20' Tiki Torch or Island Mist $ Square EdgeCirculars or Grooved Grooved Copyright © 2022 Unlimited. All Rights Reserved. www.circulars.com Not responsible for typographical or photographical errors. 22-0008 LBM 5/4" x 6" x 12'
Freedom Village Store, variety of goods from artisan items to baked goods and much more, Thurs.-Sun. 10 am-2 pm, 11 Elm St., Freedom, info: 539-3077, www.freedomvillagestore.org.
(WT4439)
69.69
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2022 9, April 9,April EndsEnds Sale A Ends Sale 202 Sale
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PRICES NET ALL PRICES NET ALL CASH & CARR
Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, many virFamily owned and operated since 1961, Brock’s is one of the largest retail suppliers of quality building materials. tual programs, hikes, nature learning center, call for info: 447-6991, www.tinFamily owned andBrock’s operatedissince 1961, one ofsuppliers the largestofretail suppliers of quality buildin Family owned and operated since 1961, one of theBrock’s largestisretail quality building materials. mountain.org. WHERE SERVICE MAKES THE MATERIAL DIFFERENCE
Sale Starts Today Sale Ends April 9, 2022
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Page 8 | ALONG ROUTE 16 | March 2022
Ushering in the Sweet Season By Dawn Bradbury Fun fact: Even when it’s snowing, the sap can be flowing. While many of us stay holed up in front of a cozy fire or sipping a maple old fashioned (more on that later), there’s activity in the sugarbush right now. “We like to tap trees anytime between now and Feb. 1,” said Jeff Coombs speaking in mid-January. Coombs, who with his wife, Sheri, owns Ossipee Mountain Maple Syrup (OMMS), a Sandwich-based family company and offshoot of Ossipee Mountain Land Company (OMLC). “We like to have cold nights followed by above-freezing
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daytime temperatures.” As frozen sap in the maple tree thaws, it builds pressure in the tree. When that internal pressure hits a certain point, sap will flow from any fresh cut. Freezing nights and warm sunny days create the pressure needed for a good sap harvest. But it takes a lot of preparation to be ready for change in weather. OMLC, formed in 1978, includes about 12,000 acres of timberland, plus another 3,000-4,000 acres managed for private landowners. The company processes, dries, packages and distributes over a million packages of firewood annually through New England from its forests of northern hardwoods, white pine, spruce and hemlock. It sells a northern hardwoods mix, pure white birch and camp wood in the summertime. “It snaps, crackles and pops,”
Coombs said, “and has that nice, piney fragrance.” In the interest of diversification, and full use of the forest products, the company moved into maple syrup production in 1991, tapping about 4,000 trees to make about 1,200-1,300 gallons of syrup each year. “We like to add value to what we produce,” Coombs said. OMMS uses all of its own sap to produce its syrup — “single source,” the company says, a phrase that’s become familiar to those talking about coffee, chocolate or olive oil. It fits right into the trend of small, locally produced agricultural items that today’s consumers prize. “It’s all our own,” Coombs said. “We don’t buy sap; we don’t buy syrup. We make it and we control what’s in it. We take great pride in our sugarhouse. We like to produce a high-quality product.” Agriculture runs in the family: Coombs grew up in a farming family and his three children are now involved in the family business. On a cold, snowy weekend in mid-January, the tapping began with a team of four people in the sugarbush on Ossipee Mountain Road. The work crew mostly consists of Coombs’ family, with a team of about four workers coming in to help with the tapping. “They can do in two days what would take me a week,” he said. The tree of choice is sugar maple,
• Sweet continued on page 9
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March 2022 | ALONG ROUTE 16 | Page 9 • Sweet continued from page 8 what the forester by trade calls “the prettiest lawn tree in the state.” “We prefer sugar maple but there are some red maples in the sugarbush,” Coombs said. “It’s not as high sugar content — you can make maple syrup with red maples, but you use more sap.” After tapping, they’ll wait until the weather changes to include some warm days. “It’s an off and on again thing usually from mid-February to early April,” he said. “Last year was a late start but we had a very good year. Some people didn’t, but we did.” Technology has streamlined the process: Everything comes into the sugarhouse through the 16 miles of pipelines and tubing. “It makes the boiling time much more efficient,” Coombs said. It’s then released to big tanks in the back room of the sugarhouse, where a reverse osmosis machine removes about 75 percent of the water before it’s transferred to another series of tanks, including the steam evaporator, and boiled until it reaches 219 degrees. The raw sap is moved to progressively smaller tanks, since it’s losing volume and becoming more concentrated at each step. Finally, it’s drawn off through channels into a tub, where it gets pumped into 40-gallon barrels. The company will fill between 30 and 36 barrels a year. It’s kept in those barrels until it’s needed, Coombs said, because it will store better in the aluminum barrels than in plastic bottles. The bottling room is one of the smaller and warmer rooms in the sugarhouse, although Coombs said during boiling it gets toasty and the maple scent fills the air. It’s hands-on work: Coombs boils it all himself and taste tests it once it hits that 219 degrees, to make sure it’s got the flavor he seeks. He uses a hydrometer to test the syrup’s sugar level — the brix — as well as another instrument that tests the sap’s sugar level. “It’s done when it hits that 219 degrees,” Coombs said, “But it’s all about
the flavor.” New Hampshire has 350-plus maple syrup producers, according to the New Hampshire Maple Syrup Producers Association. The industry produces close to 90,000 gallons of maple syrup each year, according to the New Hampshire Maple Experience Museum, located at The Rocks in Bethlehem. The museum offers a hands-on program during the last three weekends of March and the first weekend of April that leads participants through the history of the state’s sugaring tradition. The state’s producers run the gamut in size, including some backyard producers who don’t always have the same technology that makes the process so efficient for medium or large operations. Ossipee Mountain is on the smaller end from a commercial standpoint, Coombs said, but the technology really speeds up its processes. New Hampshire joins many other New England states that utilize the region’s rich natural resources. “Every state brags about their syrup,” Coombs said. “Vermont thinks it’s the best, but I don’t think so. We’re not as big a producer as Vermont, we don’t have as many producers, we don’t have as many trees. But it really depends on the sugar maker.” Ossipee Mountain syrup bottles bear the New Hampshire seal of quality, meaning the facility and its processes are inspected (and taste-tested) each year. With the main business being the land company, maple syrup is a labor of love for the Coombs family. “I don’t know what people do when they retire,” he said with a laugh. He personally tastes every batch and his family cooks with the darkest level of the Grade A maple syrup. “We aim for the highest quality product,” Coombs said. While the busiest time of the year for sugaring runs about mid-February through mid-April, there’s always something to do. Bottling takes place just about every month. The pipelines and tubing stay in place all year long, and repairs are done as needed, usually
in February, Coombs said. Animals, from squirrels to bears, coyotes, porcupines and skunks, will chew on the equipment to get a taste of the sweet sap, requiring year-round repairs. Since it’s weather-dependent, the season can start early or late; last year was a late start, around March, Coombs said. “There can be long days, but you just have to stay with it until it’s done,” he said. Once you’ve got that maple goodness in your cupboard, there’s no end to its uses: eating, baking, cooking. “My wife uses it 1-to-1 like sugar,” Coombs said. (Maple syrup is the secret ingredient in my steak marinade.) But it can be used anywhere you’d use molasses, for starters – there’s a wide range of recipes on the OMMS web-
site, from baked beans to salmon dishes and cocktails. Here’s how to make an Ossipee Mountain Old-Fashioned (courtesy of Ossipee Mountain Maple Syrup): Ingredients: 2 oz bourbon 1 teaspoon Ossipee Mountain Maple Syrup Dash of Angostura bitters Maraschino cherry Orange slice Splash of club soda Ice cubes Stir bourbon, syrup and bitters and muddle in an orange slice. Add ice and a splash of club soda. Sip in front of a roaring fire.
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Page 10 | ALONG ROUTE 16 | March 2022
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Upscale Five Course Dinner for Two By Chef Kelly Got to love this time of year, don’t we North Conway? Although I know the skiers would love the snow 24/7/365 days a year, the majority of us do love springtime, and although most of us do dig the winter, we usually agree that’s it’s nice to say goodbye. Moving the clocks ahead is always a plus as well So today, I am doing something a little different as far as my themes go when it comes to recipes. I do get some cool feedback from my readers which is awesome and although almost all of it is very upbeat and positive, one of the slightly negatives are that many of my recipes are usually for a half dozen people or so, sometimes a little more, so I decided to share a five-course upscale meal for two with all of you. Now by no means do I expect any of you to cook all courses in one evening, but more than anything, to give you some fun options to work with. I am sharing a fun appetizer, a soup, a salad, three dinner options with sides and a dessert. Not only are all of these recipes pretty darn good, but they are also relatively easy to put together and go together in less than hour, which isn’t bad. All that being said, Let’s Dot It!!!!! Now I am a ginormous fan of fondues, always have been and always will be, and especially of the cheese variety. It’s got a romantic a feel to it with just the two of you sitting around a fondue pot, dipping toasted bread, meats, fruit and other goodies into the warm cheese, sometimes spearing and dipping and feeding the other. Yes, I’ve been there. I could eat this all day, every day to tell you the truth. All in all, it goes together quick, as in 30-40 minutes. Cheese Fondue for Two 8 ounces fingerling potatoes, scrubbed and halved lengthwise
1 tbsp extra virgin olive oil 3 thick slices rustic sourdough, cut into 1-inch cubes ½ cup dry white wine, such as Sauvignon Blanc 1 tbsp kirsch 4 oz Gruyere, grated 4 oz fontina, grated 1/8 teaspoon freshly grated nutmeg 1 tsp fresh squeezed lemon juice 1 tsp cornstarch Sliced fennel, apple, and dry salami and breadsticks, for serving Preheat oven to 375 degrees. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip, push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more. Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, potatoes and/or anything else that sounds good to you. It’s time to share a delicious and not so run of the mill chowder. This Shrimp Corn Chowder is so creamy and rich, you could easily make this as a dinner entrée if you ever wanted to. Let’s face it, almost everyone I know enjoys a great corn chowder. Any seafood lover is going to enjoy the marriage of the two as far as I’m concerned. Although I advertised this article as recipes for two, making a soup for two is nearly impossible, plus soups are generally at their best as leftovers, so enjoy this for a couple of days. Bring it to work
for lunch and be the envy of your coworkers. So again, this will feed six, it takes 10 minutes to prep, about 30-40 minutes to cook, and no time at all to enjoy thoroughly. Shrimp Corn Chowder 8 slices thick-cut bacon, cut into ½ inch pieces 1 tbsp unsalted butter 4 small green onions, thinly sliced, with white and green parts divided 2 stalks celery, diced about ½ cup 4 cloves garlic, minced ½ tsp kosher salt ¼ tsp black pepper 2 tbsp all-purpose flour 2 2/3 cups nonfat milk 1 ½ cups fresh or frozen corn kernels 1 can cream-style corn, 15 oz ¼ tsp ground cayenne pepper, plus additional to taste 1 lb. frozen peeled and deveined shrimp, any size you like, thawed. I prefer 31/35 in shrimp size 1 tsp chopped fresh thyme 1/3 cup half and half Hot sauce, optional for serving Cook bacon in a Dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper towel lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat. Add the butter to the pot and let melt. Set aside ¼ cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds. Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest
of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes. Remove from the heat, then stir in the thyme and half and half. Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired. So Darn Yummy!!!! Overall, I’m not a big salad guy. I do eat them a couple of times a week maybe, but haven’t found many specialty salads that I have really enjoyed over the years, until I met this one. One of my favorite vegetables are cucumbers, so when I was introduced to this Spicy Thai Cucumber Salad. I fell in love. It’s wonderfully crunchy and tangy and can be tossed together with the dressing as much as a week in advance, leaving nothing to do at the last minute except scatter roasted peanuts and fresh herbs over the top. It’s a cool, refreshing salad and takes about a half hour to put together. Thai Cucumber Salad ½ cup unseasoned rice vinegar 2 tbsp sugar Kosher salt 1 English cucumber, 12 oz, thinly sliced, 2 ½ cups ½ small red onion, thinly sliced ½ cup 1 Thai chile, thinly sliced, seeded for less heat, if desired ¼ cup roasted unsalted peanuts, roughly chopped ½ cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped Bring vinegar, sugar, and ½ teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook
• Cook Out continued on page 11
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March 2022 | ALONG ROUTE 16 | Page 11 • Cook Out continued from page 10 until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely. Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving. I want to share a few main course ideas with you now. I’m sure most of you have heard of all of these, many of you have likely tried at least a couple of them, but I wonder how many have tried to prepare them themselves. As I said earlier, these recipes are fairly simple to put together, whether a seasoned veteran in the kitchen or not. They don’t take an awful lot of time to do so, so don’t be intimidated if you are a novice in the kitchen. For those who do a lot of cooking, I’m sure you won’t even bat an eye when putting these together. The first two are seafood dishes, and the third is a classic steak dish. I’m a big fan of steamed mussels, and to most, like myself, it’s all about the broth. I’ve had many styles, many broths, and this one is one of my favorites. This recipe also comes with a fun and simple oven fried fingerling potato recipe to go along with the mussels. Prep will take a half hour, cook time another half hour, so all should be ready in an hour or so. White Wine Mussels with Oven Fries 1 lb. small fingerling potatoes, quartered lengthwise Kosher salt and black pepper ¼ cup extra-virgin olive oil 4 tbsp unsalted butter 2 cloves garlic, thinly sliced, about 1 ½ tbsp 1 pint of cherry tomatoes, quartered ¾ cup dry white wine, such as Sauvignon Blanc 1 ½ lbs of mussels, scrubbed Chopped flat-leaf parsley and mayonnaise, for serving Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. In a pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil,
then reduce heat and simmer until just cooked through, 6 to 8 minutes. Drain; let stand until dry, 10 minutes. Toss with 3 tablespoons oil; season with salt and pepper. Carefully transfer, cut-side down, to baking sheet and roast, flipping once, until crisp, 20 to 25 minutes. Season with salt. Meanwhile, return pot to medium-high heat. Swirl in 2 tbsp butter and remaining oil. Add garlic; cook until golden, 1 to 2 minutes. Stir in tomatoes and wine, season with salt and pepper. Simmer until reduced slightly, 3 minutes. Stir in mussels, cover, and cook until all have opened, discard any that haven’t, 3 to 5 minutes. Transfer mussels into 2 bowls with a slotted spoon; stir remaining butter into broth. Pour sauce over mussels and sprinkle with parsley. Serve with oven fries. I like to also serve with a nice quality bread to sop up the excess broth. Let’s move onto a scrumptious scallop dish served with a yummy and unique side salad. I usually prepare all my scallop dishes either on the grill on by pan searing, but this oven baked version is flawless. It has a great parmesan panko crust with a lemon shallot sauce. This recipe calls for large scallops, one pound of them, so ideally about 16 of them that are all uniform in size, so they finish cooking at the same time. Scallops, like shrimp, can be overcooked quite easily, and this recipe as I said is pretty flawless. If you follow this, you should be biting into some of the moistest tender scallops you will ever snap into. Panko Parmesan Crusted Baked Scallops with a Celery and Golden Raisin Salad For the Salad 1 tsp fresh grated lemon zest, plus 2 tbsp squeezed juice 1 tsp Dijon mustard ½ tsp sugar ¼ cup extra virgin olive oil Kosher salt & fresh cracked black pepper 3 cups thinly sliced celery 1/3 cup packed fresh flat parsley leaves 1/3 cup golden raisins For the Scallops 3 tbsp olive oil, divided 1 lb. large sea scallops, about 16 scallops, patted dry, ideally all
the same size, cleaned of muscle ¼ tsp kosher salt ¼ tsp black pepper 4 tbsp unsalted butter, melted 3 tbsp fresh lemon juice 4 tbsp chopped shallot ½ cup panko, Japanese style breadcrumbs 1 ½ oz Parmesan cheese, grated, about 3/8 cup 2 tbsp chopped fresh flat-leaf parsley For the salad, whisk together lemon zest, juice, mustard, and sugar. Stream in olive oil and season with salt and pepper. Add celery, parsley, and raisins. Toss to combine. Season again with salt and pepper. Mix while scallops are cooking. Preheat oven to 425°F. Add 1 tbsp of the olive oil to an 8-inch square baking dish and place scallops in a single layer in dish. Sprinkle scallops evenly with salt and pepper. Whisk together melted butter, lemon juice, and shallot in a small bowl. Pour half of it over the scallops. Place panko in a bowl, stir in Parmesan cheese, parsley, and remaining 2 tablespoons olive oil. Sprinkle mixture evenly over scallops. Bake in preheated oven until scallops are opaque and panko topping is golden brown, 10 to 15 minutes. While cooking, slightly warm the remaining sauce. Once scallops are ready, plate them and drizzle with sauce and serve with the celery salad. Enjoy!! So, for all of you wondering “Where’s the Beef?”, well here you go. One of the most classic steak recipes you will find in most fine dining restaurants is the famous Steak Au Poivre, so
let’s give it that old college try, shall we? I have teamed this steak recipe up with crispy Oven Baked Ranch Zucchini Fries. Again, this meal for two shouldn’t take you any more than an hour to put together. Classic Steak Au Poivre 2 New York strip steaks, 1 ½ inches thick, about 12 oz each Kosher salt, freshly ground pepper 1 ½ tbsp whole black peppercorns 2 tbsp vegetable oil 4 garlic cloves, 2 smashed, 2 thinly sliced 3 sprigs thyme 3 tbsp unsalted butter, divided 1 large shallot, finely chopped ⅓ cup cognac, dry sherry, or brandy ½ cup heavy cream Flaky sea salt Crispy Ranch Zucchini Fries 3 medium to large zucchinis ½ cup plain breadcrumbs ½ cup parmesan cheese 1 packet ranch dressing & seasoning mix, 16 oz 2 eggs, beaten Marinara sauce for dipping For the zucchini fries, cut ends off each zucchini. Then cut each zucchini in half and cut into ½ inch strips. In a small bowl, whisk together eggs. In another small bowl, mix the breadcrumbs, parmesan cheese and ranch mix. Dip each zucchini strip into egg mixture, shaking to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips
• Cook Out continued from page 12 Call ahead for convenience!
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Page 12 | ALONG ROUTE 16 | March 2022 • Cook Out continued from page 11 to the prepared baking sheet. Bake for 25 minutes, turning once at around 10 minutes left. Serve with marinara sauce. Once The Steak Cooking process starts, pop the fries in the preheated oven and the timing should be just about right. For the steaks, pat steaks dry with paper towels. Season all over with kosher salt and a generous amount of ground pepper. Let sit 15–30 minutes. Coarsely crush peppercorns with a mortar and pestle or place in a resealable plastic bag and crush with a small saucepan. They should be a lot coarser than ground pepper. Heat oil in a large skillet, preferably cast iron, over medium-high. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn them and cook on second side until golden brown, about 3 minutes. If the steaks have a fat cap, stand them on their sides with tongs and cook until browned, about 3 minutes. Reduce heat to medium-low. Add smashed gar-
lic cloves, thyme sprigs, and 1 Tbsp. butter to the pan. Cook, basting steak continuously, until an instant-read thermometer inserted into the thickest part of each steak registers 120°, about 2 minutes. Transfer steaks to a cutting board and let rest 10 minutes. Meanwhile, combine shallot, sliced garlic, crushed peppercorns, and remaining 2 tbsp butter in skillet and cook, stirring often, until shallot and garlic are softened but not browned, about 5 minutes. Remove from heat and add cognac to pan. Set over medium heat and cook until cognac is mostly evaporated and spoon leaves streaks in skillet while stirring, 1–2 minutes. Add cream, bring to a simmer, and cook until sauce coats spoon, about 1 minute. Season with kosher salt. Slice steaks in ½ to ¾ inch slices and fan over the two plates. Pour any juices from cutting board back into skillet and stir into sauce. Spoon sauce generously over steak and sprinkle with sea salt. Serve with the yummy zucchini fries with a couple of small side bowls of warm marinara to dip the fries in and you will be loving life! I’m going to end today with a fun
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in volume and a thermometer registers 160 degrees, 6 to 8 minutes. Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly. Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two parfait or dessert glasses, then sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs. If making homemade whipped cream to top, use some confectioners’ sugar and a splash or 2 of vanilla. It’s a great way to finish a great meal. Well, that’s another chapter in recipes from yours truly. I love my North Conway family and always will and hope to see many of you in the very near future. Until then, or until my article next month, we’ll have to wait. If anyone out there has any questions or feedback on any of these recipes, don’t hesitate to touch base at fenwaysox10@gmail.com
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2022 New Hampshire Moose Hunt Lottery New Hampshire’s 2022 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.huntnh.com/hunting/ moose.html 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 2022 must be postmarked or submitted online by midnight Eastern Standard Time on Friday, May 27, 2022. Applications can also be delivered to the Licensing Office at New Hampshire Fish and Game Department headquarters, 11 Hazen Drive, Concord, NH, before 4:00 p.m. that day. Winners will be selected through a computerized random drawing on June 17. 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. The 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 98, and resident applicants with a total of 18 points had a 1 in 35 chance of being drawn. For nonresidents, the odds were 1 in 480 overall and 1 in 192
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of permits, almost 85%, are awarded to Granite Staters. The number of permits available to nonresidents is capped, based on the prior year’s sales of nonresident hunting licenses. The number of moose hunt permits that will be offered for this fall’s hunt has not yet been determined as harvest and survey data are currently under review. Final numbers will be released later this spring. “While permit numbers may change in 2022, 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,” Moose Project Leader Henry Jones noted. “You will have the option to decline a permit if you are drawn for a unit you would prefer not to hunt in.” New Hampshire’s nine-day moose hunt starts the third Saturday in October. This year’s hunt will run from October 15–23. New Hampshire has had an annual moose hunt since 1988, when 75 permits were issued for a three-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.huntnh.com/hunting/moose.html.
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