I want to say that you deserve a vacation, but honestly, I don’t know that you do.
Don’t get me wrong, you might. Maybe you’ve been going crazy putting in extra time and making yourself available at all hours of the day. Then again, maybe you’ve mailed it in over the past year-and-a-half “working from home”? I just don’t know.
The reality is, whether or not I think you deserve a vacation, you’re probably going to take some time off this summer. And whether you deserve it or not, you’re going to need some beer.
I find I end up drinking really random stuff on vacation. I think part of it is this all-consuming pressure that all dads feel to eat and drink everything in the cooler during the vacation. That seems to leave me knocking down some brews I might otherwise stay away from. I’m looking at you, Leinenkugel’s Summer Shandy.
Vacations, whether you’re hitting the beach, the mountains, the lake or somewhere tropical, are all about taking it easy and your beer should mirror that feeling. I gravitate toward lighter styles, like Pilsners, for screaming hot days at the beach and I tend to follow that up with darker, but not too heavy, brews for cool, breezy vacation evenings.
Let’s be honest, you’re on vacation, so you’re probably going to be having several beers, and you don’t want your beer to bog you down. I tend to stay away from big double IPAs — they taste great but sometimes leave me ready for nap time a little too early in the day.
If you can find something local on your vacation that fits the bill, all the better. You don’t want to neglect your family, but I give you permission to explore — it seems like there are great breweries wherever you go now. I discovered Cigar City Brewing in Tampa on a family vacation to Florida years ago, and, while it’s easily accessible nationally now, I now consider that brewery a go-to for vacations and just normal life.
For years Sam Adams Summer Ale was my go-to summer beer: easy, flavorful and light. There was just something about the beer that solidified for me that I was, in fact, on vacation. Find your vacation beer.
Here are a few beers to enjoy wherever your vacation takes you.
Smuttynose Lager by Smuttynose Brewing Co. (Hampton)
It’s just a beer. You don’t need to think about it. This new offering by Smuttynose is light, crisp and refreshing, and — not that I’m recommending this — you could probably drink a million of these in a single weekend away.
Patina Pale by Austin Street Brewery (Portland, Maine)
I had this beer during a Portland brew bus tour several years ago and it blew everyone away. Right at the brewery, I think the freshness just hit us right in the face. This is delightfully hoppy with notes of pine and citrus in a light, easy-drinking package that is perfect for getting your hops fix on vacation.
Golden Hour Sour by Granite Roots Brewing (Troy)
Mango and passion fruit combine to produce a fruity, tropical-tasting sour that pairs perfectly with the beach. If you’re a little wary of sours, this is a great choice as the tartness isn’t overly pronounced.
Maduro Brown Ale by Cigar City Brewing (Tampa, Fla.)
I had to give Cigar City some love — this beer features light flavors of toffee, coffee and chocolate in a very, very smooth package. This is the one I want on a cool evening sitting by a fire on the beach.
What’s in My Fridge
Greylock Imperial New England IPA by Greater Good Imperial Brewing Co. (Worcester, Mass.) This might be the most dangerous beer I’ve ever had. Named after Massachusetts’ highest peak, this brew comes in at 12 percent ABV but you’d never guess that drinking it. You’ve been warned. This brew is quadruple dry-hopped, producing a smooth finish bursting with huge citrus flavor. Cheers!
Featured photo: Patina Pale Ale by Austin Street Brewery.
Coleslaw is a regular item on summer cookout menus. Typically it’s mainly a combination of cabbage and some sort of mayonnaise-based dressing. I went to introduce you to a fun yet simple spin on regular slaw.
This slaw starts with a base of coleslaw mix. Sure, you could buy a head of cabbage and slice it yourself, but the mix will save some prep time. Plus, you’ll most likely get a mix of red and green cabbage, as well as some shredded carrots, for zero effort. That’s a double win.
Then that cole slaw is combined with a sweet and tangy vinegar-based dressing. For additional flavor and texture, dried cranberries, slivered almonds and crushed up ramen noodles are added.
You may wonder about the ramen noodles. Trust me. They add a fun component to this dish.
Because the ramen noodles are thin, just a few minutes in the dressing transforms them into a tender yet crunchy state. In fact, I’d highly recommend adding the ramen just before serving. The texture of the ramen is a key part of the salad.
Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.
Healthy ramen slaw Serves 4
1/4 cup water 1/4 cup sugar 1/2 cup red wine vinegar 2 Tablespoons extra virgin olive oil 1 14-ounce package coleslaw mix 1/3 cup slivered almonds 1/3 cup dried cranberries 1 3-ounce package ramen, vegetarian or chicken flavor recommended
Combine water and sugar in a small microwave-safe bowl or measuring cup. Microwave on high for 30 seconds; stir well. Repeat in additional 10-second increments until sugar is fully dissolved. Allow sweetened water to cool slightly. Add vinegar, olive oil and ramen flavoring packet to sweetened water. Mix dressing ingredients well, then refrigerate for about 30 minutes to allow sauce to cool. Combine cole slaw mix, almonds and cranberries in a large bowl. Pour sauce over salad mixture, toss well. Break ramen into smaller pieces, and add to the coleslaw mixture; mix well. Serve salad.
Notes Leftover salad can be refrigerated in a sealed container. However, the ramen noodles will become softer, and the salad will lose a bit of its toothsome texture.
Lisa Kingsbury of Derry is the owner of Lush Confections (find her on Facebook @lushbakedgoods), a homestead business offering fresh cookies baked in small batches. Her signature flavor is a triple chocolate chunk, made with white, dark and milk chocolate, and other versions include walnuts and Heath candy bar pieces. She also bakes lemon yogurt cookies with fresh lemon juice and lemon zest, as well as a dark chocolate brownie with a dark chocolate gaze, and chocolate raspberry rugelach with walnuts. Find her cookies at the Derry Homegrown Farm & Artisan Market (1 W. Broadway) on Wednesdays from 3 p.m. to whenever she sells out. The triple chocolate chunk cookies are also regularly available at the East Derry General Store (50 E. Derry Road).
What is your must-have kitchen item?
I would say that a kitchen scale is the most important thing in my kitchen. … There’s also always a bench scraper nearby, without a doubt.
What would you have for your last meal?
Whatever my husband decides to make. He is fabulous in the kitchen.
What is your favorite local restaurant?
My personal favorite is Janie’s Uncommon Cafe in Londonderry. They are really nice people, and everything is delicious. I love their avocado toast.
What celebrity would you like to see ordering from you?
I’m really not too driven by the whole celebrity culture. … Right now, I think my biggest compliment is when somebody compares my cookie to that of someone’s that they love. That, to me, is such a huge compliment when there’s that nostalgia applied to it.
What is your favorite cookie flavor that you offer?
The chocolate raspberry rugelach, because it’s a cookie that you really don’t find anywhere. It’s a perfect balance of sweet and savory.
What is the biggest food trend in New Hampshire right now?
I think restaurateurs in New Hampshire have done such an amazing job pivoting their operations over the last year and a half, regardless of what their business model is. … I think they are more open to different possibilities than they would have otherwise been.
What is your favorite thing to cook at home?
I am definitely a seasonal shopper. So for example, when clamming season is open, I just want to eat fresh clams. Now that it’s warmer, I love to garden.
Olive and Cooper’s homemade soft dog cookies From the kitchen of Lisa Kingsbury of Lush Confections in Derry
1 cup creamy peanut butter ¾ cup milk 1 egg 1 large carrot, shredded 2½ cups all purpose flour ½ teaspoon baking powder
Preheat the oven to 325 degrees. In a large bowl, combine the peanut butter, milk, egg and carrot. Add the dry ingredients and mix until combined. Turn the dough out onto a floured work surface. Using a floured rolling pin, roll the dough out into ¼-inch thickness. Using a pizza cutter, cut into two-inch squares. Bake for 15 minutes, remove from the oven, flip the treats and bake on the other side for 10 more minutes. Allow to cool completely before serving. This recipe yields about 40 treats, which can then be frozen and taken out as needed.
The recent stretch of rain over the Fourth of July weekend has given local blueberries a boost, as several New Hampshire farms are already underway with pick-your-own. Most will continue to produce blueberry varieties through the end of July or into August.
Berrybogg Farm in Strafford opened for the season on July 6, about a week ahead of schedule, according to owner Julie Butterfield. The 7-acre farm is now in its 45th season and grows nine varieties of blueberries over a period of roughly six weeks.
“We were a little worried with the drought in June, although we’ve got irrigation, [but] this recent rain was really beneficial for us,” Butterfield said.
Blueberry picking at Berrybogg Farm. Courtesy photo.
Certain blueberry varieties can be more favored for either eating on their own or for baking with. Among the most popular varieties at Berrybogg Farm, Butterfield said, are a medium-sized tart blueberry called the Bluetta, as well as the Blueray and the Bluecrop.
“The Blueray and the Bluecrop varieties are very large and are great eating berries,” she said. “Then you have Northlands, which are smaller and very sweet. They’re better for baking.”
David Miller of Grounding Stone Farm, a 13-acre certified organic blueberry farm in Contoocook, was also able to open a week earlier than normal for pick-your-own.
“All berries love the hot weather, but they also need water,” Miller said. “The rain was extremely welcome. After it rained, everything just turned so blue. … We had to open, because the berries were literally ripening and falling off the bushes.”
Grounding Stone Farm grows Blueray and Bluetta blueberries, as well as a larger variety called the Patriot that Miller said can grow to the size of a quarter coin.
Blueberry muffins at Berrybogg Farm. Courtesy photo.
Apple Hill Farm in Concord, which grows 15 blueberry varieties, opened for pick-your-own on July 5. Co-owner Diane Souther said picking is available six days a week from Monday through Saturday, with the patches closed on Sunday to allow the berries to ripen.
“Overall they’re looking good,” Souther said of this year’s blueberry crop. “They’re plumping up and getting nice and juicy. … We’ll have varieties that will keep going through August.”
Blue Moon Berry Farm in Warner began its pick-your-own blueberry season on July 9 and is now open every day except Monday. According to Heidi Crozer, whose family runs the farm, there are a total of 12 blueberry varieties available for picking throughout the season.
“The last couple of seasons have been really short because of the drought,” Crozer said. “Last year it was only four weeks, and the year before it was five weeks. … Everything is weather-dependent so it’s hard to gauge the season, but we’re hoping for temperate weather.”
Blueberry maple syrup Courtesy of Diane Souther of Apple Hill Farm in Concord
2 cups frozen or fresh blueberries ¾ cup maple syrup 1 teaspoon grated orange peel 1 Tablespoon cornstarch ½ teaspoon vanilla ½ teaspoon cinnamon
In a small saucepan, combine blueberries, maple syrup and orange peel. In a small cup, dissolve cornstarch in 2 tablespoons of water, then add to the blueberry mixture. Cook, stirring constantly, until the mixture boils. Reduce heat and simmer until the mixture thickens (about one minute). When thickened, add vanilla and cinnamon. Serve warm over pancakes, French toast or waffles.
Blueberry lemon muffins Courtesy of Julie Butterfield of Berrybogg Farm in Strafford (makes about one dozen regular-sized muffins, or six extra-large muffins)
3½ cups flour 3 teaspoons baking powder ½ cup sugar 1 teaspoon salt 3 eggs 2 cups buttermilk ½ cup melted butter ⅔ cup sugar ½ cup vegetable oil 2 teaspoons lemon zest 2 cups blueberries
For the glaze: Juice of a lemon (about ¼ cup) ½ cup sugar
Preheat the oven to 400 degrees. Mix flour, baking powder, ½ cup of sugar and salt in a large bowl. Beat eggs in a separate bowl. Add buttermilk and melted butter and mix well. Mix ⅔ cup sugar, oil, lemon zest and blueberries in another bowl. Add egg mixture and blueberry mixture to the flour mixture. Mix thoroughly and add to muffin tins. Bake for 25 minutes.
Where to pick your own blueberries
Check out this list of where to pick your own blueberries in southern New Hampshire — most of these farms will continue with blueberry varieties through the middle or the end of August, depending on the weather conditions. Be sure to contact the farm directly for the most up-to-date information.
Apple Hill Farm 580 Mountain Road, Concord, 224-8862, applehillfarmnh.com Cost: $3.50 per pound Picking hours: Monday through Saturday, 8:30 a.m. to noon
Bartlett’s Blueberry Farm 648 Bradford Road, Newport, 863-2583, bartlettsblueberryfarm.com Cost: $3.10 per pound Picking hours: Hours are generally 8 a.m. to 6 p.m. but may vary depending on the crop
Bascom Road Blueberry Farm 371 Bascom Road, Newport, 359-7703, bascomroadblueberryfarm.com Cost: $20 per gallon or $11 per half-gallon Picking hours: Current hours are Thursday through Sunday, 8 a.m. to 6 p.m., but hours will likely expand mid-season
Berry Good Farm 234 Parker Road, Goffstown, 497-8138, find them on Facebook Cost: $3.29 per pound Picking hours: Monday through Friday, 8 a.m. to 2 p.m., and Saturday and Sunday, 8 a.m. to 6 p.m.
Berrybogg Farm 650 Province Road, Strafford, 664-2100, berryboggfarm.com Cost: $2.85 per pound ($2.75 per pound for seniors ages 65 and older) Picking hours: Tuesday, Wednesday and Friday, 8 a.m. to 2 p.m., Thursday, 8 a.m. to 7 p.m., Saturday, 8 a.m. to 5 p.m., and Sunday, 8 a.m. to 4 p.m.
Blueberry Bay Farm 38 Depot Road, Stratham, 580-1612, blueberrybayfarm.com Cost: $4.20 per pound Picking hours: Daily, 8:30 a.m. to 5 p.m.
Blue Moon Berry Farm 195 Waldron Hill Road, Warner, 410-9577, find them on Facebook Picking hours: Tuesday through Saturday, 8 a.m. to 6 p.m., and Sunday, 8 a.m. to 4 p.m.
Brookdale Fruit Farm 41 Broad St., Hollis, 465-2240, brookdalefruitfarm.com Cost: $3.50 per pound Picking hours: Monday through Friday, 8 a.m. to 3 p.m., and Saturday and Sunday, 8 a.m. to 5 p.m.
Carter Hill Orchard 73 Carter Hill Road, Concord, 225-2625, carterhillapples.com Cost: $3.25 per pound Picking hours: 7 a.m. to 6 p.m., when blueberries are available, which will likely be around mid-July; calling ahead is recommended
Grandpa’s Farm 143 Clough Hill Road, Loudon, 783-4384, grandpasfarmnh.com Cost: $3 per pound Picking hours: Now available daily, 7 a.m. to 7 p.m.
Grounding Stone Farm 289 Maple St., Contoocook, 746-1064, groundingstonefarm.com Cost: $5 per pint Picking hours: Daily, 9 a.m. to 7 p.m.
Kimball Fruit Farm Route 122, on the Hollis and Pepperell, Mass., border, 978-433-9751, kimball.farm Picking hours: Daily, 9 a.m. to 7 p.m.; blueberries will likely be available around mid-July
Lavoie’s Farm 172 Nartoff Road, Hollis, 882-0072, lavoiesfarm.com Cost: $4.49 per pound Picking hours: Daily, 8 a.m. to 7 p.m.
Norland Berries 164 N. Barnstead Road, Barnstead, 776-2021, norlandberries.com Cost: $2.75 per pound ($2.50 per pound for seniors) Picking hours: Daily, 6:30 a.m. to 5 p.m.
Rossview Farm 85 District 5 Road, Concord, 228-4872, rossviewfarm.com Cost: $3.20 per pound Picking hours: Sunday and Monday, 8 a.m. to noon, and Tuesday through Saturday, 8 a.m. to 2 p.m.
Saltbox Farm 321 Portsmouth Ave., Stratham, 436-7978, find them on Facebook Cost: $5 per pound Picking hours: Daily, 8 a.m. to 5 p.m.
Stark Farm 30 Stark Lane, Dunbarton, 854-2677, starkfarmblueberries.com Picking hours: Sunday through Friday, 9 a.m. to 6 p.m.; calling ahead the day of or the night before is recommended
Sunnycrest Farm 59 High Range Road, Londonderry, 432-7753, sunnycrestfarmnh.com Cost: $3.75 per pound Picking hours: Daily, 7 a.m. to noon
Featured photo: Chicken marbella. Photo courtesy of Rig A Tony’s.
• Tastes of the Caribbean: Get your tickets now for an al fresco Caribbean dinner at the Bedford Village Inn (2 Olde Bedford Way) on Thursday, July 22, at 6 p.m., the second event of its summer dinner series. Held on the Inn’s Grand Terrace, the five-course meal will feature Caribbean-inspired options, as well as a rum tasting and handcrafted tropical cocktails that will be paired with each course. Items will include passed appetizers like tostones, saltfish fritters with sweet chili sauce, Jamaican beef patties and fried whitefish with pepper jelly. Other courses to be served will be curry coconut prawns, oxtail stew with butter beans and fried okra, jerk chicken thighs and pork belly, and hummingbird cake for dessert. Tickets are $125 per person (event is 21+ only). Visit bedfordvillageinn.com.
• A piece of the pie: Join the Amherst Town Library (14 Main St.) for Summer Berry Pies and Tarts, a virtual program featuring Chef Liz Barbour of The Creative Feast in Hollis, taking place via Zoom on Tuesday, July 20, from 7 to 8:30 p.m. Barbour will demonstrate her favorite pie dough recipe and prepare a seasonal fruit pie and tart, and she’ll talk about her favorite pie baking tools, ingredients and preparation methods. Registration is required — visit amherstlibrary.org to sign up, where you’ll then receive a confirmation email with information on how to join the webinar. Barbour has several other upcoming virtual events planned in collaboration with local libraries later this summer. Visit thecreativefeast.com for a full schedule.
• Handcrafted chocolates and more: A two-day grand opening celebration for Sweet Boutique, a new handcrafted chocolate and candy shop in Bedford, is planned for Saturday, July 17, and Sunday, July 18. The shop is in the former Triolo’s Bakery space at 21 Kilton Road and offers everything from specialty barks and truffles to peanut butter cups, fudge and a line of sugar-free products sweetened with monk fruit. Also featured during the summer are colder options like fruit smoothies, acai bowls and gelato cookie sandwiches. Sweet Boutique is run by owners Michael Pais and his partner, Lynn Mackenna, a chocolatier with more than 30 years of experience working at the former Willey’s Candy Shop on Salisbury Beach. Its current hours are Tuesday through Friday, from 11 a.m. to 6 p.m., and Saturday and Sunday, from 10 a.m. to 5 p.m. Visit visitsweetboutique.com, follow them on Instagram @sweetboutique_chocolates or call 222-1521.
For many, the highlight of a hike is when snacks are distributed. A mix of nuts, dried fruit and chocolate is probably one of the most common snacks people bring to enjoy while hiking a long trail or when they reach the peak of a mountain.
Of course, you don’t have to hike to eat trail mix, nor do you have to use those particular ingredients for trail mix.
Let me introduce you to trail mix bar cookies. Filled with dried cranberries, pecans and white chocolate chips, they offer a fine mix of sweet, tart and crunchy. Plus, all of those sensations are delivered in a moist and sturdy bar cookie.
Although I am a fan of almost all varieties of cookies, I love the simplicity of a bar cookie. All the dough goes into one pan for one round of baking. Not that it’s difficult to bake two or three batches of cookies, but these cookies reward a little bit of laziness.
Even better than the easy baking is the fact that these treats are great for whatever cookout or barbecue you will be attending or hosting. Once they’re cooled, just cover the pan with some plastic wrap and you’re ready to go.
We’re in the midst of summer. You probably have gatherings to attend. The next time you’re asked to bring a dessert, give these bar cookies a try.
Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.
Trail mix bar cookies Makes 24
1 cup unsalted butter, softened 3/4 cup light brown sugar, packed 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups all-purpose flour 2 cups old-fashioned oats 1 cup white chocolate chips 3/4 cup dried cranberries 1/2 cup chopped pecans
Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream butter, brown sugar and granulated sugar on speed 2 for 4 minutes. Add eggs, one at a time, beating to incorporate each. Add vanilla, and mix. Add baking powder, baking soda, salt and flour, and mix until incorporated. Add oatmeal, stirring until combined. Add white chocolate chips, dried cranberries and pecans, stirring until incorporated. Grease the sides and bottoms of a 13×9 pan with butter. Transfer batter to pan, using the back of a spoon or spatula to spread it evenly in the pan. Bake for 25-30 minutes, or until golden brown. Cool in the baking pan on a wire baking rack before serving.
