CELEBRATE YOUR FAVORITE GOURD AT LOCAL PUMPKIN FESTS PLUS WHERE TO PICK YOUR OWN
Flavors of fall
Milford Pumpkin Festival returns
by Matt Ingersoll
When longtime Milford resident Wade Campbell learned that the town’s annual pumpkin festival was at risk of not continuing in 2018, he and several volunteers, local organizations and community members set out to take it over. Three years later, Campbell is now director of the Granite Town Festivities Committee, carrying on the decades-long tradition of the Milford Pumpkin Festival in partnership with the Milford Rotary and Lions clubs.
The three-day event will return to the Milford Oval and surrounding areas from Friday, Oct. 8, to Sunday, Oct. 10, featuring local food vendors, beer and wine tastings, live music and family-friendly activities.
This will be the first in-person version of the Milford Pumpkin Festival in two years, although a scaled back virtual event mainly highlighting local musicians took place in 2020.
“I’m really excited. I’ve been looking forward to this ever since we ramped it back up,” Campbell said. “We did cancel the variety show and we have a few less vendors in the town hall, but overall there really isn’t much of a difference between this year and 2019.”
Friday evening’s opening festivities will include a pumpkin lighting ceremony at the Milford Town Hall, while on the Oval honorees for Milford’s Citizen of the Year will be announced.
At the nearby Community House Lawn, the Milford Rotary and Lions clubs are presenting two nights of beer, wine and spirit tastings on Friday and Saturday from more than two dozen local and regional vendors. Admission is available at the gate either night beginning at 5:30 p.m. — attendees are given a total of 10 tasting tickets, which are redeemable for a four-ounce sample of beer, a one-ounce sample of wine or a ½-ounce sample of liquor per vendor.
Pumpkin Fest Tasting
Beer, wine and spirits tastings
When: Friday, Oct. 8, and Saturday, Oct. 9, 5:30 to 8:30 p.m.
Where: Milford Community House Lawn, 5 Union St., Milford
Cost: $20 per person; includes 10 tasting tickets, each for a four-ounce sample of beer, a one-ounce sample of wine or a ½-ounce sample of liquor
Visit: milfordpumpkinfestival.org/bws-tastings
Free parking and shuttle bus services will be available at Milford Middle School (33 Osgood Road) on Friday and at Milford High School (100 West St.) throughout the weekend. Per federal regulations, face masks are required while riding the shuttle bus regardless of vaccination status.
This will be the first official festival participation for Concord’s Steadfast Spirits Distilling Co. since it opened in early 2020. Lori Lundergan, whose husband, CJ, is head distiller, said they will likely be pouring their fan-favorite Apple Pie moonshine-mixed cocktail — better known under the name Trouble’s Moonshine — in addition to some other flavors of their signature selections.
Averill House Vineyard of Brookline will be there with its barrel-aged True Blue blueberry wine and its Little Secret Nebbiolo wine, owner Bob Waite said. The winery will also be promoting a unique Halloween-themed twist for its igloo experiences, which are being transformed into “wine caves” with blacklights and decorative spider webs throughout the month of October.
Of course, in keeping with the festival’s theme, you can expect pumpkin brews. The Loft Brewing Co. of Milford will offer its OMG pumpkin ale, while on Friday only, Martha’s Exchange of Nashua is expected to bring its PumpkinWeizen, in addition to other selections.
“We have a few vendors who couldn’t physically make it but are donating product, so there will be a couple of tables where we’ll have volunteers, Rotarians or Lions doing the pouring,” said Tim Finan, former Milford Rotary Club president and coordinator of the tastings.
Dozens of local vendors, from restaurants and food trucks to crafters and artisans, will be set up at multiple spots throughout the weekend. On Friday night Papa Joe’s Humble Kitchen of Milford will be serving burgers at the Community House Lawn. Then on Saturday, members of the Milford Rotary and Lions clubs will team up to offer burgers, homemade sausages and more.
Rotarian Janet Langdell added that The Memo Foundation, a Milford-based nonprofit, will be back to serve Frito Pie, featuring homemade chili and cheese served in a Fritos corn chip bag.
More than 20 bands and singers will hold performances across two stages throughout the weekend. The Flying Gravity Circus will be there on Saturday afternoon, while the Boys & Girls Club of Souhegan Valley’s competitive dance team will perform on Sunday morning.
Other featured activities during the festival will include pumpkin and face painting, a “haunted trail” at the nearby Emerson Park, a pumpkin weigh-in contest and a pumpkin catapult.
32nd annual Milford Pumpkin Festival
Official Milford Pumpkin Festival hours are Friday, Oct. 8, 5 to 9 p.m.; Saturday, Oct. 9, 10 a.m. to 9 p.m.; and Sunday, Oct. 10, 10 a.m. to 3 p.m. Visit milfordpumpkinfestival.org.
Friday, Oct. 8
• Live music performances: 5 to 9 p.m. on the Oval and Community House Lawn stages
• Opening ceremonies and Town Hall pumpkin lighting: 6:30 p.m.
• Haunted Trail: 6 to 9 p.m. at Emerson Park (6 Mont Vernon St.); tickets are $5 for adults and $1 for children under 10
Saturday, Oct. 9
• Milford history walking tour: 8 or 9:30 a.m.; begins at the Carey House (6 Union St.) and goes around the Oval and nearby sites
• Live music performances: 10 a.m. to 9 p.m. on the Oval and Community House Lawn stages
• Scarecrow making, pumpkin painting and face painting: 10 a.m. to 3:30 p.m. on the Community House Lawn ($15 per scarecrow, $5 per pumpkin painting, $1 per face painting cheek and $5 for full face painting)
• Pumpkin catapult: 10 a.m. to 6 p.m. in the lower parking lot of TD Bank (57 South St.); the cost is $3 for one pumpkin shot and $5 for two shots
• Eye-Spy scavenger hunt: 11 a.m. to 3 p.m., at the Carey House (6 Union St.)
• Pumpkin carving: 11 a.m. to 5 p.m. on the Oval
• Great Pumpkin Weigh-In contest: Noon on the Oval
• Flying Gravity Circus performance: 3 to 6 p.m. along Union Square, near the intersection of Union and Elm streets
• Haunted Trail: 5:30 to 9 p.m. at Emerson Park (6 Mont Vernon St.); tickets are $5 for adults and $1 for children under 10
Sunday, Oct. 10
• Milford history walking tour: 8 or 9:30 a.m.; begins at the Carey House (6 Union St.) and goes around the Oval and nearby sites
• Pumpkin catapult: 10 a.m. to 2:30 p.m. in the lower parking lot of TD Bank (57 South St.); the cost is $3 for one pumpkin shot and $5 for two shots
• Scarecrow making, pumpkin painting and face painting: 10 a.m. to 3 p.m., on the Community House Lawn ($15 per scarecrow, $5 per pumpkin painting, $1 per face painting cheek and $5 for full face painting)
• Boys & Girls Club of Souhegan Valley’s competitive dance team performance: 10 a.m. on the Community House Lawn stage
• Live music performances: 10:45 a.m. to 3 p.m. on the Oval and Community House Lawn stages
• Rubber duck race: 1 p.m. on the Souhegan River; ducks can be purchased at the Milford Ambulance Association’s booth on Middle Street, starting Friday at 5 p.m. and ending on Sunday at noon ($5 per duck, or $20 for five ducks)
Boatload of fun
Enormous pumpkins the star of Goffstown’s annual event
by Angie Sykeny
Goffstown Giant Pumpkin Weigh-off and Regatta
Where: Downtown Goffstown and the Piscataquog River
When: Saturday, Oct. 16, and Sunday, Oct. 17
Cost: Free admission
More info: goffstownmainstreet.org/pumpkin-regatta
There are a lot of creative uses for pumpkins, but it’s hard to top Goffstown’s Giant Pumpkin Weigh-off and Regatta.
The two-day fall festival will return on Saturday, Oct. 16, and Sunday, Oct. 17, with all kinds of pumpkin-related fun in the downtown area and, of course, the regatta, where teams from local community groups, schools and businesses will race down the Piscataquog River in boats made from giant pumpkins.
It all started in 2000 when Jim Beauchemin, a member of the New Hampshire Giant Pumpkin Growers Association, was thinking about what to do with his giant pumpkins once the pumpkin weigh-offs were over. His idea was to use the pumpkins as boats and create a community event centered around a pumpkin boat race on the river. It was a hit, with around 500 people attending the inaugural regatta.
“It’s a tradition and a really special thing … not just for Goffstown but for New Hampshire and even for New England, especially now, being able to come together again when we haven’t been able to for so long,” said Tracey Hutton, executive director of Goffstown Main Street Program, which hosts the event.
Members of the New Hampshire Giant Pumpkin Growers Association will present their pumpkins at the weigh-off on Saturday and compete to be the grower with the heaviest pumpkin. Then, all of the pumpkins that are structurally sound enough to be used as boats — Hutton said she’s expecting around six this year — will be handed over to the regatta teams to be converted.
For a pumpkin to function as a boat, it must be carved out, then filled with sandbags to ensure that it’s balanced and won’t roll over when it’s in the water. Once that’s done, the teams will get to work painting and decorating their boats based on this year’s chosen theme, “Back to the Future.”
“We thought that was an appropriate theme after having to skip last year’s event because of the pandemic,” Hutton said. “It’s like, we’re ‘back to the future’ of the regatta; the regatta is back.”
The regatta itself will take place on Sunday. Each team designates a captain, who is usually in costume fitting the theme, to race their pumpkin boat. Spectators gather along the perimeter as the captains use kayak paddles to float down the river, about 100 yards, to the Goffstown bridge. The team with the first boat to make it under the bridge wins the race and receives a trophy. The team with the best pumpkin boat design will also be awarded, with a travelling trophy to keep until next year’s regatta.
Another highlight of the event, Hutton said, is the pumpkin drop on Sunday.
“We take one of the giant pumpkins and drop it from a crane,” she said. “It’s always exciting to see that big pumpkin go ‘kersplat’ and explode.”
New this year, the event will also feature a fireworks show on Saturday night.
“We’re really excited to be doing something that we’ve never done before,” Hutton said. “I think people will really enjoy that extra bit of festivity.”
Other festivities happening throughout the weekend will include a mini pumpkin race on the river, pumpkin carving demonstrations, a pie eating contest, a dog costume contest, yoga and fitness classes, a scarecrow contest, a 10k road race, activities for kids, street vendors and food concessions.
“There are so many different things going on,” Hutton said. “It’ll be a great time to get something good to eat, buy a few things and just relax and enjoy each other’s company.”
Schedule of events
Saturday, Oct. 16
• 10K Race check-in (behind the Village Trestle) – 7 a.m.
• Giant pumpkins arrive on the Common – 9 a.m.
• Vendors, demonstrations and activities – starting at 9 a.m.
• Doggie costume contest – 10 a.m.
• Pumpkin Weigh-off on the Common – 10:30 a.m.
• Kids pumpkin dash (Mill Street) – 11 a.m.
• Crowing of the Prince and Princess (on the Common) – noon
• Giant pumpkin boat building begins (Mill Street) – 2:30 p.m.
• Fireworks – dusk
Sunday, Oct. 17
• Giant pumpkin carving demonstration (on the Common) – 10 a.m.
• Giant pumpkin drop (Citizens Bank Field) – noon
• Pie eating contest – 1 p.m.
• 50/50 mini pumpkin race (Piscataquog River) – 2 p.m.
• Arrival of the Pumpkin Princess and Prince (parade on Mill and Main streets) – 2:45 p.m.
• Pumpkin Regatta (Piscataquog River, Mill Street and Village Bridge) – 3 p.m.
Fields of orange
How pumpkin crops have fared this year
by Angie Sykeny
It’s been a challenging year for growing produce, and pumpkins were no exception.
Holly Kimball, a family owner of Beech Hill Farm in Hopkinton, said the farm had “some disappointments” with its pumpkin crop this year, particularly the gourds and mini pumpkins, due to the large amounts of rain and not enough sunny days.
“Gourds will usually grow pretty much anytime, anywhere, but the one thing they really don’t like is a lot of moisture,” she said, “so they didn’t do very well.”
Beech Hill’s pumpkin crop was at a disadvantage from the start. The rain was particularly heavy in early May, which is when the farm normally plants pumpkins, Kimball said. The ground was too soggy for the farmer to take the tractor out, so they had to hold off on planting the pumpkins until the end of the month.
“If you plant too early or too late by even one week, that can affect your crop,” she said.
Harvesting at the right time is also critical. Beech Hill had to pick their pumpkins prematurely this year, which “wasn’t ideal,” Kimball said, but, if they were to allow the pumpkins to grow for a few more weeks in order to reach full maturity, the farm would be risking a frost, which would wipe out the entire crop.
“It’s tricky, but it is what it is,” she said. “When you’re a farm in New Hampshire, you have to take your losses, because every year is different.”
In the past Beech Hill has invited visitors to pick their own pumpkins right from the patch, but this year, with growing the pumpkins being such a challenge, preservation is the priority, Kimball said, and the farm will be able to preserve more pumpkins if they handle the harvesting.
“If someone steps on a vine, you lose [all of the pumpkins] that are on that plant,” she said, “and if we leave them out in the field [for pick-your-own] there’s a greater chance of them getting frosted, or of animals getting to them, and we just can’t risk losing all those pumpkins.”
There was one upside to this year’s growing conditions. Unlike gourds, the regular orange pumpkins love water; the more rain they get, the bigger and plumper they grow. Kimball said she estimates this year’s pumpkins to be between 20 and 30 pounds, making them the heaviest pumpkins the farm has grown since she’s been there.
“They’re beautiful,” she said. “They’ve got thick, strong stems and nice ridges all the way around, and you can put your arms all the way around them; they’re a perfect armful.”
When you go to pick out your pumpkins, consider what you want to do with them.
As you can gather from their name, sugar pumpkins — the smaller orange ones that you can hold on one hand — have higher sugar content than other kinds of pumpkins.
“Those are the ones that you want to get for eating,” Kimball said. “You can roast them or cook with them or make a pie.”
If it’s the pumpkin seeds you’re after, go for the bigger orange pumpkins.
For decor, the best pumpkins are simply a matter of personal preference, Kimball said. Though the big orange pumpkins are the most popular choice for carving and using as jack-o’-lanterns, other kinds of pumpkins are just as suitable.
“People choose all sizes and shapes and for carving,” Kimball said. “Some people like tall, thin ones, some people like warty ones, and then, there’s the colored pumpkins, too, which are really trendy.”
Pick your own pumpkin
Head to the pumpkin patches at these farms to find your perfect pumpkin. Picking hours and pumpkin availability are subject to change, so call or check the farm’s social media for updates before you go.
• Applecrest Farm Orchard (133 Exeter Road, Hampton Falls, 926-3721, applecrest.com) has PYO pumpkins, including field pumpkins and jack-o’-lanterns for 75 cents per pound, sugar pumpkins for 95 cents per pound, and specialty heirloom gourds and pumpkins for $1.25 per pound. Open daily from 8 a.m. to 5 p.m., weather-dependent.
• Butternut Farm (195 Meaderboro Road, Farmington, 335-4705, butternutfarm.net) has PYO pumpkins for 60 cents per pound, open daily from 9 a.m. to 5 p.m., closed Mondays. An “All You Can Haul” pumpkin carrying challenge is tentatively planned for the weekend of either Oct. 16 or Oct. 23, TBD. The cost for the challenge will be $25 per person.
• Charmingfare Farm (774 High St., Candia, 483-5623, visitthefarm.com) has PYO pumpkins for 50 cents per pound, starting at $6, during its Pumpkin Festival, which runs from Saturday, Oct. 9, through Monday, Oct. 11. Admission costs $22, free for children age 23 months and under.
• DeMeritt Hill Farm (20 Orchard Way, Lee, 868-2111, demeritthillfarm.com) has PYO pumpkins, open Monday through Friday from 10 a.m. to 5 p.m., and Saturday and Sunday from 9 a.m. to 6 p.m. Call for pricing.
• J&F Farms (124 Chester Road, Derry, 437-0535, jandffarmsnh.com)has PYO pumpkins until Oct. 31, open Monday through Friday from 9 a.m. to 6 p.m., and Saturday and Sunday from 9 a.m. to 5 p.m. Call for pricing.
• Lavoie’s Farm (172 Nartoff Road, Hollis, 882-0072, lavoiesfarm.com) has PYO pumpkins through October, open daily from 8 a.m. wto 7 p.m. Call for pricing.
• Mack’s Apples (230 Mammoth Road, Londonderry, 434-7619, macksapples.com) has PYO pumpkins through the end of October, open daily from 10 a.m. to 5 p.m. Call for pricing.
• Moulton Farm (18 Quarry Road, Meredith, 279-3915, moultonfarm.com) has PYO pumpkins through October, open daily from 8 a.m. to 5 p.m. Call for pricing.
• Scamman Farm (69 Portsmouth Ave., Stratham, 686-1258, scammanfarm.com) has PYO pumpkins for 60 cents per pound, fancies for $1 per pound, Jack B Littles for $1 each, and gourds for $1.50 per pound under 20 pounds or $1 per pound over 20 pounds, through Oct. 31, open weekdays from noon to 5 p.m., closed Tuesday, and open on Saturday and Sunday from 10 a.m. to 5 p.m.
• Sunnycrest Farm (59 High Range Road, Londonderry, 432-7753, sunnycrestfarmnh.com) has PYO pumpkins through Oct. 31, open daily from 9 a.m. to 5 p.m., weather-dependent. Call for pricing.
• Trombly Gardens (150 N. River Road, Milford, 673-0647, tromblygardens.com) has PYO pumpkins as well as specialty pumpkins, gourds and mini pumpkins, open Sunday through Thursday from 9 a.m. to 8 p.m., and Friday and Saturday from 9 a.m. to 9 p.m.
Celebrating Pumpkins
• Charmingfare Farm (774 High St. in Candia; visitthefarm.com) holds the last weekend of its Pumpkin Festival this Columbus Day weekend on Saturday, Oct 9, through Monday, Oct. 11. Tickets cost $22 per person (for everyone ages 24 months old and older). Take a tractor train ride to the pumpkin patch to pick your own or get one at the farm stand. The event also includes horse-drawn wagon rides, live music (Lynda Nelson and Dan Morgan, described as having “notes from country, folk and bluegrass”), a cow milking contest, a take-home pumpkin art project (for $8 when purchased online), costumed characters, pony rides (also $8 when purchased online) and visits with the barnyard animals. Purchase tickets online for the specific day and time.
• Applecrest Farm Orchards (133 Exeter Road in Hampton Falls; 926-3721, applecrest.com) will hold another Great Pumpkin Carve Sunday, Oct. 10, when a master carver will work with an 800-pound pumpkin. The day is part of live music (on Sunday, hear Unsung Heroes), pumpkin picking and more.
• The Somersworth Festival Association’s Pumpkin Festival will take place Saturday, Oct. 9, from 10 a.m. to 3 p.m. in Somersworth Plaza on Main Street. A $10 bracelet gives kids access to multiple activities including pumpkin decorating and other pumpkin crafts, scarecrow making, hayrides, photos and more, according to a press release, which said the day will also feature a bouncy house and games. Kids in costume get a $1 discount. The event will also feature live entertainment, a food court and raffles.
Pumpkin cookies
This recipe for pumpkin cookies came from Michelle Moulin, who used to own Michelle’s Bakery in Manchester, and first ran in the Hippo years ago. Somewhere between a little pumpkin cake, a cookie and a mini-scone, this pumpkin treat gets much of its sweetness from its icing. Halved, the recipe makes a little more than three-dozen, teaspoon-sized cookies.
1 pound of butter (4 sticks), softened
2 cups of brown sugar
2 eggs
2 cups pumpkin
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
For icing:
1½ cups confectioner’s sugar
½ teaspoon cinnamon
¼ cup water
Preheat oven to 325 degrees.
Cream softened butter and sugar.
Add eggs and pumpkin and mix until blended.
Stir together dry ingredients (flour, baking soda, cinnamon, nutmeg and cloves) and add slowly, with mixer set on low, until blended.
Scoop teaspoon-sized dough scoops and bake for 10 to 12 minutes until firm. Cool.
Mix together icing ingredients (confectioner’s sugar, cinnamon and water) until smooth.
Spoon onto cookies and let sit for glaze to harden.
Featured photo: Courtesy photo.
