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.
Those of a certain age may remember it as a jug wine, bottled in huge tear-shaped bottles, or as a rosé, known as white zinfandel. But zinfandel has been around a lot longer than Gallo. The roots of this grape varietal can be traced to the southern “heel” of Italy, where it is known as primitivo, and well before that to Croatia, where it is indigenous, and was likely cultivated by ancient Greek colonists. Arriving in the United States in 1829, and cultivated in greenhouses on the East Coast as a table grape, it made its way west in the Gold Rush of 1849, where it became known as zinfandel by the 1870’s. In fact, some of these original vines still exist, known as “old vine” zinfandel — though the whole topic of what can be called or classified as “old vine” can be taken up in a separate column. Zinfandel grapes survived Prohibition in large numbers because they could be used in the production of homemade wine, which remained legal.
While it is grown across the United States, California takes the lead, by far. It can be made into late harvest dessert wines, rosés and Beaujolais-style light reds, all the way to big hearty reds and fortified wine in the style of port. As in all wine, the quality and character of the wine depends on the climate, location and age of the vineyard (terroir) as well as the technology and skill employed by the winemaker. Because of this wide spectrum of color, nose, taste, body and, yes, alcoholic content, zinfandel can accompany perhaps the widest of culinary offerings. It is especially good with barbecued meat: chicken and pork with sweet sauces, grilled beef, braised meats and casseroles, strong and bold cheeses from a dry Jack to aged goat cheese to Parmesan. It can be paired with spicy Mexican food and pasta dishes with robust red sauces, pizza, and root or grilled vegetables. The possibilities are virtually endless, surpassing most other wine types when paired with food.
Our first wine, Hierogram 2016 Vineyard Block 8 Old Vine Zinfandel (originally priced at the New Hampshire Liquor & Wine Outlets at $45.99, reduced to $22.99), is from Lodi, San Joaquin County, in the Central Valley of California, where some of the oldest zinfandel vines in California are planted. This wine results from them. It is dark maroon in color, and to the nose it has cherry and dark berry notes. These notes carry through to the tongue, with a full mouth feel and a bit of tangy spiciness and chocolate. Mild tannins from aging 15 months in 60 percent new American oak accompany the fruit to impart a rich, full sensation.
Our second wine, Neal Family Vineyards 2018 Rutherford Dust Vineyard Zinfandel (originally priced at the New Hampshire Liquor & Wine Outlets at $32.99, reduced to $29.99), hails from the floor of Napa Valley. This is a fully organically grown and produced wine with a low production of 613 cases coming from the Rutherford AVA. A blend of 91 percent zinfandel and 9 percent petite syrah, it is co-fermented and aged for 15 months in 40 percent new Hungarian oak puncheons. The adjacently planted two grape varietals complement one another. The color is a deep maroon, the nose is full of fruit — plum, with touches of vanilla. This carries through to the mouth, with a touch of tobacco from the oak along with an elusive herbal quality. A perfect wine for a weekend barbecue.
Our third wine, Shannon Reserve 2015 Two Bud Block Zinfandel (originally priced at the New Hampshire Liquor & Wine Outlets at $37.99, reduced to $17.99), is from Lake County, California. It is also a blend of 95 percent zinfandel and 5 percent petite syrah. It is aged for 20 months in 35 percent new French and American oak. The vineyards are sustainably farmed with sheep controlling the weeds and fertilizing the vines. The color is of a deep maroon, the nose of rich blackberries and vanilla, which carries through to the mouth enriched by a hint of chocolate. The oak imparts subtle tannins, all made for pairing to great barbecued fare.
So explore the subtle differences not only of these three zinfandels but of the other seemingly countless approachable “zins” to be enjoyed with a vast array of foods and cuisines.
• New spot forGranite State Naturals: After temporarily closing over the holiday weekend, longtime health store Granite State Naturals opened a new location on July 6, in the adjacent property on the corner of Granite Avenue and North State Street in Concord. Executive Chef Rob Cone has worked with owner Matt Jeannotte to expand the business into more of a superette — new items include grab-and-go sandwiches made with meats from North Country Smokehouse, as well as a variety of house side dishes, grain salads, house marinated meats, and dairy products sourced from both Brookford Farm in Canterbury and Huckins Farm in New Hampton. There is also now a selection of about 40 beers, ciders, seltzers, ready-to-drink cocktails and hard kombuchas, plus various wines from organic and biodynamic vineyards. The new location is open Monday through Saturday, from 10 a.m. to 6 p.m., and Sunday, from 10 a.m. to 5 p.m. Visit granitestatenaturals.com.
• Canning and pickling: Join the Rodgers Memorial Library (194 Derry Road, Hudson) for Preserving the Harvest, a virtual program in pickling, canning, freezing and drying your own food that’s scheduled for Monday, July 12, from 7 to 8 p.m. Mark Gostkiewicz of Tri Gable Lea Farm in eastern Connecticut will discuss the pros and cons of each of these methods, as well as what details to pay attention to in order to avoid spoilage or food poisoning. Simple at-home projects using basic kitchen equipment will also be introduced during this live Zoom presentation. Participants can register at events.rodgerslibrary.org. If you can’t make the live class but still want to learn the information, a recording will be emailed to you, in addition to handouts and references that will be covered during the talk.
• Wine and barbecue: Get your tickets now for the next monthly wine dinners at the Colby Hill Inn (33 The Oaks, Henniker), set for Friday, July 16, and Saturday, July 17, in The Grazing Room. The event will feature a three-course dinner with wine on Friday evening, followed by an a la carte barbecue lunch beginning at noon on Saturday, then a three-course dinner that evening at 6 p.m. with pairings of McPrice Myers wines. The Colby Hill is also continuing its Sunday night out events with seatings on Sunday, July 11, from 4 to 7 p.m., where you can enjoy local seafood, barbecue items, and flight trios of wine, beer and sake. Visit colbyhillinn.com.
• Eating local: Half of Granite Staters report buying food from local farms at least twice a month, according to a University of New Hampshire news release. The research, which was conducted by UNH’s Carsey School of Public Policy, found that the frequency of local farm food purchases varies across the state, with the highest rates along the Vermont border. Between one-third and one-half of adults buy local at least occasionally across Hillsborough, Rockingham and Strafford counties. The study also noted that 88 percent of Granite Staters reported that in-person sales models like farm stands and farmers markets were easily accessible, while, despite a rise in online shopping during the pandemic, only 23 percent of people said the same about online market platforms for local food.
