My father, may he rest in peace, always told me that there is no such thing as a free lunch. Wrong, Dad. I grow at least three tasty vegetables that require no work to speak of: I just plant, mulch and harvest. If you are a lackadaisical gardener and like garlic, rhubarb and horseradish, you are in luck.
Let’s start with horseradish: It’s in the broccoli family, and once planted, it will never ask anything of you. Yes, it does slowly expand the patch of ground it claims as its own, so you may want to dig some up each year and make horseradish sauce. But if you plant it bordering a lawn on one side and a barn, house or path on the other, it won’t travel far.
The roots of a mature horseradish plant will grow deep, probably all the way to China. So when you dig it, some will always be left in the ground to come back. I have extracted roots longer than 18 inches. The plant is tall, easily 3 or 4 feet, and the leaves are wide and a bit coarse-looking. Not a particularly pretty plant. And although it produces little white flowers, it doesn’t produce viable seed. You can start it from a scrap of root you get from a friend at harvest time.
The sauce can be very powerful or more mild, depending on how you make it. Wash the roots with a scrub brush, then peel with a potato peeler. Chop into chunks under an inch in size, and put in a food processor or blender. A cup of chunks will make all I need for a year. I blend the chunks with half a cup of water or so. It takes a few minutes of blending to get it to the right consistency as this stuff is fibrous and tough to break down. Don’t overheat your blender, so stop and start.
Horseradish is a big plant. The roots can be used to make a spicy condiment for sandwiches. Photo by Henry Homeyer.
If you want mild horseradish add a third of a cup of vinegar pretty much right away. If you want it hot (which I do), wait a few minutes after blending, then add it. The mix should be spreadable with a butter knife and juicy. Store it in a glass jar, preferably with a plastic lid. Metal lids rust and dissolve from the fumes in less than a year.
The fumes when blending are powerful, so don’t get your eyes and nose by looking into the blender. You may even want to do the job outside on the deck.
Rhubarb is a wonderful vegetable, even if old-fashioned. Like horseradish, it is a forever plant that once planted should provide you with treats for the rest of your life. You can buy a plant or get a friend to divide and share some roots. Some rhubarb has red stems, others green stems. They taste the same, but I like the red color. The leaves contain oxalic acid and are not edible.
Since rhubarb is going to live forever, I recommend adding lots of compost and some slow-release organic fertilizer at planting time. If dividing rhubarb, early spring is the best time to do it, but anytime is all right. It grows best in full sun, but as a leafy green it will thrive in part sun, too.
I like making rhubarb punch as an early-summer refreshing drink. Pick a few stems, and cut into one-inch chunks. Add an equal amount of water, and boil until the rhubarb is falling apart. Sieve through a colander or sieve. The add water — a cup of fruit will easily make a quart of punch, or even two, depending how you like it. Add sugar to taste and serve cold.
Rhubarb does best in rich, moist soil but will grow most anywhere. Photo by Henry Homeyer.
Garlic should be planted in October, and it is ready to harvest in July. This year mine started to blossom in late June, sending up curly stalks called scapes that are edible and decorative. I will resist picking any bulbs of garlic until mid-July or later so it can reach maximum size. But don’t wait too long; if you do, the outer layers of leafy material that cover each bulb will start to break down, and it will not store as well.
OK, I looked at mine today and did see a few weeds I should pull. But it really is essentially a work-free crop. I plant cloves 3 inches apart and 3 inches deep in rich, compost-containing soil. Full sun is best. Once planted, I mulch it heavily — up to a foot of fluffy mulch hay or straw. Over the winter it will pack down to just 3 or 4 inches. In the spring the leaves will grow right through the straw, but weeds do not.
Garlic stores well in a cool, dry place. By now, some of last year’s garlic is starting to sprout in the kitchen. I have made garlic powder by drying it in a food dehydrator, then grinding in a coffee or spice grinder, but normally I just store it. I have read that one can freeze it, too, but haven’t done so yet. Don’t store it at room temperature in oil — as a root crop there is always the possibility of getting botulism.
Whatever you plant in the garden will reward you well beyond the work it involves to grow. To get good results do these things: prepare the soil well, and add compost. Provide plenty of sunshine, even if it means planting in the front lawn. Water regularly in hot times, especially early in the season. Pick your veggies when they are small and tender — that’s when they will taste best. And lastly, don’t let the weeds get ahead of you. Never let weeds blossom and distribute their seeds. Mulch is an easy way to keep weeds at bay, particularly if you put down a few sheets of newspaper under the straw or hay.
Featured photo: Garlic scapes can be sauteed and eaten, or put in a vase like flowers. Photo by Henry Homeyer.
Hillsboro Summer Festival is back for its 32nd year, celebrating the firefighters and community that started it all those years ago.
“The event has evolved a lot in the past 32 years,” said Katherine Charette, the co-chair of the Hillsboro festival committee. “It started out as something put on by the fire department and had different events to raise money for the community and their organization.”
Back when it started, Charette said that there would be Fireman Musters, or competitions between fire departments. Back in the day, firefighters would work to see who was fastest at unraveling hoses and winding them up again, do obstacle courses, and compete in other tests of their skill. Charette said that firefighters from across the country would come to compete.
Now, the event is filled with local artisans selling their wares, live music performances, carnival rides and games, and an impressive fireworks show. Even with the changes, the festival still honors firefighters.
“This is our second year back since having that time off from the pandemic,” Charette said. “We have the most events we’ve ever had for every single age.”
Hillsboro Fire Chief Kenny Stafford said that while the event is time-consuming for him and his volunteer firefighters, who set up and take down everything for the event, he is glad that it brings the community together.
“It brings people to town, and this weekend shows you exactly who we are,” Stafford said. “[The festival] shows what our town is all about.”
Charette said that she wanted to try to make the festival as low-cost as possible so that families could plan to have fun throughout the day without breaking the bank. Besides the $25 wristbands that gain access to all the rides, the only other part of the festival that costs money is donating to the fire department for parking.
From pie and cupcake eating contests to a warrior obstacle course, Charette said, “it’s all free and a really great event for the whole community.”
For Stafford, seeing the community recognize the sacrifice and dedication of his firefighters is what makes the event special.
“It’s awful nice to have someone come up and say, ‘Thanks for all you do,’” Stafford said. “We couldn’t do what we do if we didn’t have that support.”
Hillsboro Summer Festival
Where: 29 Preston St., Hillsboro When: Thursday, July 7, from 6 to 10 p.m.; Friday, July 8, from 5 to 11 p.m.; Saturday, July 9, from noon to 11 p.m., and Sunday, July 10, from noon to 5 p.m. Price: $10 per car, $25 for rides wristband. Events include: • Friday, 6 to 8 p.m. — Cub Scouts host the mobile basecamp (with gaga, archery, bb range and more) • Friday, 6:30 p.m. — 5K Road Race (register in advance or onsite at 5:30 p.m.) • Friday, 7 to 9 p.m. Superbug performs • Saturday, noon to 4 p.m. Warrior Obstacle Course • Saturday, 1 p.m. Women’s Skillet Toss • Saturday, 2 to 5 p.m., Interactive Juggling • Saturday, 10 p.m., fireworks • Sunday, noon, Hometown Parade • Sunday, noon to 2:30 p.m., Car and Truck Show • Sunday, 1 p.m. 10-and-under cupcake eating contest • Sunday, 2 p.m. Pie Eating Contest • Sunday, 2 to 4 p.m. Mary Poppins Balloon Artist More: hillsborosummerfest.com, 464-0377
Featured photo: Photo courtesy of Katherine Charette of the Hillsboro Festival.
The latest from NH’s theater, arts and literary communities
• “I wish I were big”: The Majestic Theatre presents Big – The Musicalon Fridays, July 8 and July 15, at 7 p.m.; Saturdays, July 9 and July 16, at 7 p.m., and Sunday, July 17, at 2 p.m. at the Derry Opera House (29 West Broadway, Derry). Adapted from the 1987 film of the same name, Big follows Josh, an awkward kid who wishes to a Zoltar machine to become an adult and soon realizes it’s not all it’s cracked up to be. Tickets are $20 for adults, $15 for seniors 65 and up and $15 for youth 17 and younger. Tickets can be purchased by calling the box office at 669-7469 or visiting www.majestictheatre.net, or at the door.
• Owls in focus: The photography exhibit “All Things Owl in New England Habitats” featuring the work of Howard S. Muscott opened on July 1 at the New Hampshire Audubon’s McLane Center (84 Silk Farm Road in Concord; nhaudubon.org, 224-9909) and will be on display through Wednesday, Aug. 1. The exhibit is available during the center’s hours, Tuesdays through Fridays 11 a.m. to 5 p.m. On Thursday, July 7, the center will host an opening from 4 to 6 p.m. Find more about Muscott and his nature photography at chasingthegoldenlight.com.
Through the fire For one night and one night only, the Village Players present Through the Fire, Victor Almanzar’s newest work. On Friday, July 8, at 7:30 p.m., Almanzar will give a preview performance of the production at the Player’s theater (51 Glendon St. in Wolfboro). Almanzar, seen in Homeland, Empire and Pulitzer prize-winning Between Riverside and Crazy, shares his own life’s story through this hip-hop-filled production developed by Wolfeboro local Estelle Parsons, an Oscar-winning and Tony-nominated actress. The show, which follows Almanzar as he immigrates from the Dominican Republic to New York and spends time serving in the U.S. Marine Corps in Kosovo and Iraq, will be headed to New York City in the coming weeks, and this preview performance at the Village Players Theater will benefit the theater. Tickets are $25 each, available online at village-players.com and at the door.
• Students on stage: The kids of the Palace Youth Theatre summer camp will present High School Musical 2 Jr. on Friday, July 8, at 7 p.m. and Saturday, July 9, at 11 a.m. at the Palace Theatre (80 Hanover St. in Manchester; palacetheatre.org). Tickets cost $15 for adults, $12 for kids. The young performers range in age from second grade to high school, according to the website.
• Toys and art: Author and illustrator Sandy Steen Bartholomew drew some of her favorite toys for her “My Year of Toys” project. Some of these drawings are now on display at the Children’s Museum of New Hampshire (6 Washington St. in Dover; childrens-museum.org) in their Gallery 6 space. The show, perfect for kids who love toys and comics, is on display through Oct. 16 and Gallery 6 can be viewed for free during museum hours without purchasing museum admission. The museum is open Tuesdays through Saturdays from 9 a.m. to noon and 1 to 4 p.m. and Sundays from 9 a.m. to noon. Admission to the museum costs $12.50 for everyone over 12 months (65+ is $10.50) and advance online registration is required, the website said.
• Summer theater: The Peterborough Players’ 2022 summer season continues with Circle Mirror Transformation, opening on Thursday, July 7, and running until Sunday, July 17, at the Players’ stage at 55 Hadley Road in Peterborough. The dramedy by Pulitzer Prize-winning playwright Annie Baker follows a group of acting students in Vermont as they learn more about each other and themselves through a series of seemingly outrageous exercises. Tickets are $47 each, available online or at the door. The Friday, July 8, show will allow for ‘pay what you can’ ticketing, for patrons to pay what they are able. See peterboroughplayers.org or call the box office at 924-7575
Just like the Doobies Concerts on the Common features “What a Fool Believes – A Doobie Brothers Experience” on Wednesday, July 13, from 7 to 8:30 p.m. on the Londonderry Town Common (265 Mammoth Road, Londonderry). The performance features vocalist Sean Byrne as well as a host of performers to perform Doobie Brothers top hits. In case of bad weather, the concert will relocate to the Londonderry High School cafeteria. For a complete schedule and more details visit concertsonthecommon.org
• Art as a response: Ukrainian sculptor Natasha Dikareva opens an exhibition called “From Whispering to Screaming” at the Seacoast Artist Association gallery at 130 Water St. in downtown Exeter, as a “response to war on her country with art.” Dikareva, an internationally acclaimed sculptor who now lives in Newmarket, describes the collection as a reaction to both the pandemic and the war in her homeland. The works are on display at the gallery during regular business hours for the month of July, and a reception will be held for the public on Friday, July 8, from 5 to 7 p.m. For more information, visit seacoastartist.org.
• Strings in the garden: Saint-Gaudens National Park in Cornish kicks off its summer concert series with The Fischers and The Jennings, a program of classical works for violin, cello and piano, on Sunday, July 10, at 2 p.m. The summer concert series will run every Sunday through August. The concerts will take place in Little Studio on the grounds at 139 Saint Gaudens Road, which include a large lawn space for listeners to sit and enjoy. Tickets are $10 per person, which includes a seven-day pass to the grounds. Visit saint-gaudens.org.
• Be a part of Shrek: The Epping Community Theater (38c Ladd’s Lane in Epping; eppingtheater.org) will present Shrek the Musical Oct. 21 through Oct. 30 at the Epping Playhouse and is holding auditions on Sunday, July 17, from 1 to 5 p.m. and Tuesday, July 19, from 6:30 to 9 p.m. See the website for the audition form, the signup form and the play’s production schedule. The show is a “family fun musical with casting opportunities for ages 8 to 108,” according to a press release.
– Hannah Turtle
ART
Exhibits
• “WARHOL SCREEN TESTS” In the mid-1960s, American multimedia artist Andy Warhol had shot more than 400 short, silent, black-and-white films of his friends at his studio in New York City. Warhol referred to the films, which were unscripted and played in slow motion, as “film portraits” or “stillies.” The exhibition will feature 20 of those films, provided by the Andy Warhol Museum, in loops across four large-scale projections. The Currier Museum of Art (150 Ash St., Manchester). On display now through July 24. Museum admission costs $15 for adults, $13 for seniors age 65 and up, $10 for students, $5 for youth ages 13 through 17 and is free for children age 12 and under and museum members. Current museum hours are Thursday, from 10 a.m. to 8 p.m.; Friday through Sunday, from 10 a.m. to 5 p.m., closed Monday through Wednesday. Call 669-6144 or visit currier.org for more information.
• “ARGHAVAN KHOSRAVI” Artist’s surrealist paintings explore themes of exile, freedom and empowerment; center female protagonists; and allude to human rights issues, particularly those affecting women and immigrants. The Currier Museum of Art (150 Ash St., Manchester). On display now through Sept. 5. Museum admission costs $15 for adults, $13 for seniors age 65 and up, $10 for students, $5 for youth ages 13 through 17 and is free for children age 12 and under and museum members. Current museum hours are Thursday, from 10 a.m. to 8 p.m.; Friday through Sunday, from 10 a.m. to 5 p.m., closed Monday through Wednesday. Call 669-6144 or visit currier.org for more information.
• “THE PEOPLE’S SCULPTOR: THE LIFE AND WORKS OF JOHN ROGERS” Exhibit celebrates the art of American sculptor John Rogers, who came to Manchester in 1850, and explores the influence that Manchester had on Rogers’ life and work. Presented by the Manchester Historic Association. On view now through September. Millyard Museum (200 Bedford St., Manchester). Gallery hours are Tuesday through Saturday, from 10 a.m. to 4 p.m. Admission costs $8 for adults, $6 for seniors age 62 and up and college students, $4 for youth ages 12 through 18, and is free for kids under age 12. Call 622-7531 or visit manchesterhistoric.org/millyard-museum.
• “WOOL: CONTEMPORARY FIBER ART EXHIBITION Twiggs Gallery (254 King St., Boscawen) through Sept. 2. Gallery hours are Thursday through Saturday from 11 a.m. to 4 p.m., and Sunday from noon to 4 p.m. Visit twiggsgallery.wordpress.com or call 975-0015.
• ROBIN CORNWELL The New Hampshire Boat Museum will feature local artist Robin Cornwell in the museum’s gallery (399 Center St. in Wolfeboro; nhbm.org) in July. Cornwell produces art quilts as well as bark paper paintings and woven placemats and rugs. The museum is open Tuesday through Saturday from 10 a.m. to 4 p.m. and Sunday from noon to 4 p.m. To learn more about Cornwell, visit robincornwellembellishments.com.
• “PIXELS, WOOD, CLAY” Two Villages Art Society presents an exhibition of work by artists Tony Gilmore, Rick Manganello and Caren Helm. The Bates Building (846 Main St., Contoocook). Aug. 12 through Sept. 9. Gallery hours are Thursday through Sunday, from noon to 4 p.m. There will be an opening reception on Sat., Aug. 13, from noon to 2 p.m. Visit twovillagesart.org or call 413-210-4372.
• ART ON MAIN The City of Concord and the Greater Concord Chamber of Commerce present a year-round outdoor public art exhibition in Concord’s downtown featuring works by professional sculptors. All sculptures will be for sale. Visit concordnhchamber.com/creativeconcord, call 224-2508 or email [email protected] for more information.
• SUMMER MEMBERS SHOW Two Villages Art Society presents a mixed media art show at the Bates Building (846 Main St., Contoocook) from July 1 through July 30.Visit twovillagesart.org or call 413-210-4372.
Fairs and markets
• CRAFT FAIR AT THE BAY More than 75 juried artisans from all over New England will feature their work. Sat., July 16, from 10 a.m. to 5 p.m., and Sun., July 17, from 10 a.m. to 4 p.m. Community House and Waterfront (24 Mount Major Highway, Alton Bay). Visit castleberryfairs.com.
Tours
• NASHUA PUBLIC ART AUDIO TOUR Self-guided audio tours of the sculptures and murals in downtown Nashua, offered via the Distrx app, which uses Bluetooth iBeacon technology to automatically display photos and text and provides audio descriptions at each stop on the tour as tourists approach the works of art. Each tour has 10 to 15 stops. Free and accessible on Android and iOS on demand. Available in English and Spanish. Visit downtownnashua.org/nashua-art-tour for more information.
Workshops and classes
• ART CLASSES Art classes for teens and adults, including Pottery, Stained Glass, Intermediate Watercolor and Clay Hand Building. Studio 550 Art Center (550 Elm St., Manchester). Five-week sessions. Classes met for two hours a week. Call 232-5597 or visit 550arts.com for the full schedule and cost details.
• DRAWING & PAINTING CLASSES Art House Studios, 66 Hanover St., Suite 202, Manchester. Classes include Drawing Fundamentals, Painting in Acrylic, Drawing: Observation to Abstraction, Exploring Mixed Media, and Figure Drawing. Class sizes are limited to six students. Visit arthousestudios.org or email [email protected] more information.
• GENERAL ART CLASSES Weekly art classes offered for both kids and adults of all skill levels and cover a variety of two-dimensional media, including drawing and painting with pastel, acrylic, watercolor and oils. Classes are held with small groups of three to eight to five students. Diane Crespo Fine Art Gallery (32 Hanover St., Manchester). Kids classes, open to ages 10 and up, are held on Thursdays and Fridays, from 4:15 to 5:45 p.m. Adult classes are held on Thursdays, from 6:30 to 8:15 p.m., and Saturdays from 10:30 a.m. to 12:15 p.m. Tuition is pay-as-you-go at $20 per student per class, due upon arrival. Call 493-1677 or visit dianecrespofineart.com for availability.
THEATRE
Classes/workshops
• STORYTELLING WORKSHOPS Monthly workshop series hosted by True Tales Live storytelling showcase. First Tuesday (except November), from 7 to 8:30 p.m., virtual, via Zoom. Registration is required. Visit truetaleslivenh.org for more information.
Shows
• THE COMPLETE WORKS OF WILLIAM SHAKESPEARE (ABRIDGED) [REVISED] at the Winnipesaukee Playhouse (33 Footlight Circle, Meredith; winnipesaukeeplayhouse.org) through July 9, with showtimes Tuesday through Saturday at 7:30 p.m. Tickets cost $29 to $39.
• ANYTHING GOES The Seacoast Repertory Theatre (125 Bow St., Portsmouth; seacoastrep.org, 433-4472) presents the musical through July 23, with showtimes on Thursday at 7:30 p.m., Friday at 8 p.m., Saturday at 2 and 8 p.m. and Sunday at 2 p.m. Tickets cost $32 to $52.
• FOOTLOOSE Prescott Park Arts Festival (105 Marcy St., Portsmouth; prescottpark.org , 436-2848) presents this outdoor musical through Aug. 14, with showtimes on most Thursdays and Sundays at 7 p.m., and most Fridays and Saturdays at 8 p.m., with some matinee showtimes TBA. General admission costs $5, and reserved seating tickets cost $55 to $150.
• INTO THE WOODS RGC Theatre presents this musical at Hatbox Theatre (inside the Steeplegate Mall, 270 Loudon Road, Concord; hatboxnh.com, 715-2315) July 8 through July 17, with showtimes on Friday and Saturday at 7:30 p.m., and Sunday at 2 p.m. Tickets cost $25 for adults, $22 for students, seniors and members and $19 for senior members.
•THE GREAT ATLANTIC AND PACIFIC SHAKESPEARE COMPANY presented by Granite Playwrights at the Hatbox Theatre (inside the Steeplegate Mall, 270 Loudon Road, Concord; hatboxnh.com, 715-2315) from Aug. 19 through Aug. 28, with showtimes on Friday and Saturday at 7:30 p.m., and Sunday at 2 p.m. Tickets cost $22 for adults, $19 for students, seniors and members and $16 for senior members.
• DISNEY’S FROZEN KIDS presented by the 2022 Bank of New Hampshire Children’s Summer Seriesat the Palace Theatre (80 Hanover St., Manchester; palacetheatre.org, 668-5588) Tuesday, Aug. 23, through Thursday, Aug. 25, at 10 a.m. and 6:30 p.m., and Friday, Aug. 26, at 10 a.m. Tickets cost $10.
• LES MISERABLES presented by the Seacoast Repertory Theatre (125 Bow St., Portsmouth; seacoastrep.org, 433-4472) teen company from Aug. 25 through Sept. 4, with showtimes on Thursday at 7:30 p.m., Friday at 8 p.m., Saturday at 2 and 8 p.m., and Sunday at 2 p.m. Tickets cost $25 for students and $30 for adults.
• CRUEL INTENTIONS: THE ’90s MUSICAL presented by the Actorsingers at the Court Street Theatre (14 Court St., Nashua; actorsingers.org) Friday, Aug. 26, through Sunday, Aug. 28.
• SHREK THE MUSICAL presented by the Riverbend Youth Company at the Amato Center for the Performing Arts (56 Mont Vernon St., Milford; svbgc.org/amato-center) from Friday, Aug. 26, through Sunday, Aug. 28.
• TITANIC THE MUSICAL Presented by the Manchester Community Theatre Players. Manchester Community Theatre Players Theatre, located at the North End Montessori School (698 Beech St., Manchester; manchestercommunitytheatre.com, 327-6777). Showtimes on Fri., Oct. 14 and Oct. 21, and Sat., Oct. 15 and Oct. 22.
• TRUE TALES LIVE Portsmouth-based storytelling showcase. Monthly, last Tuesday (no shows in July and August), from 7 to 8:30 p.m. Shows will be held in person (Portsmouth Public Media TV Studio, 280 Marcy St., Portsmouth) starting in April, and returning to the Zoom format for the winter, starting in November. Each month’s showcase is centered around a different theme. The series is free and open to all who want to watch or participate as a storyteller. Pre-registration for attendees is required for Zoom shows but not required for in-person shows. Visit truetaleslivenh.org and email [email protected] if you’re interested in being a storyteller.
CLASSICAL
Events
• LISTEN AND LUNCH presented by Monadnock Music’s summer festival, David William Ross (guitar) performs at Depot Park in Peterborough, 12 Depot St, Thursday, July 7, from noon to 1 p.m., concert is free and open to the public. Visit monadnockmusic.org.
• DEERING VILLAGE VOCAL RECITAL Monadnock Music Summer Festival hosts vocalists Carley DeFranco and Aaron Engebreth for a recital including works by Debussy and Ravel on July 9 at 7pm at the Deering Community Church, 763 Deering Center Road, in Deering. Event is free and open to the public. Visit monadnockmusic.org. • SERGEI NOVIKOV PIANO RECITAL The NH Philharmonic’s Summer Concert Series will host accomplished pianist Sergei Novikov for two concerts this month, first on Friday July 15 at 7pm at the Kingswood Art Center, 21 McManus Rd, in Wolfeboro, then on Friday July 22 at 7pm at the Seifert Performing Art Center, 44 Geremonty Drive, in Salem. Part of ticket sales will go to the International Rescue Committee (IRC) to help assist Ukraine. Tickets are available online at speakingmusic.com or by calling (800) 595-4849.
• TOWN HOUSE EXTRAVAGANZA presented by Monadnock Music’s summer festival features a program of Weber and Schubert at Peterborough Town House, 1 Grove St, on Sunday, July 17, 3 p.m. Tickets: $35, Seniors- $25 Students and Under 18- $10. See monadnockmusic.org.
• PROGRESSIVE GARDEN PARTY Monadnock Music’s summer festival presents a botanical tour of Jaffrey set to classical music, performed live by soloists in 3 separate gardens, and featuring unique food and drink at each location, Saturday, July 23, noon to 5 p.m., location TBA. Tickets cost $100. Visit monadnockmusic.org.
• FAMILY CONCERTS Monadnock Music Summer Festival hosts three family concerts on July 27, titled “Moonstrike: Tellings of American Indian Legends.” The program features a string quartet with a narrator. The first is at noon at George Holmes Bixby Memorial Library, Francestown Old Meeting House, the second at 2 p.m. at Peterborough Library, 1833 Room, Peterborough, and the third at 4 p.m. at Olivia Rodham Memorial Library, Nelson Town Hall. Performances are free and open to the public. For more info, visit monadnockmusic.org.
Open calls
• THE RHYTHM OF NEW HAMPSHIRE SHOW CHORUS Women’s a cappella chorus is looking for female singers in the region to join. The group, an affiliate of the North American singing organization Harmony, Inc., performs a wide variety of music, including Broadway musical songs, patriotic songs, pop, jazz and seasonal pieces, for community and veterans’ events and private functions. Rehearsals are held weekly on Thursdays from 6:45 to 8:30 p.m. at the Marion Gerrish Community Center, 39 W. Broadway, Derry. Masks are required for singing, but both vaccinated and unvaccinated singers are welcome. Visit rnhchorus.org or email [email protected] for more information.
Touring children’s theater group IMPACT has a simple goal: to expose kids to the joy of live theater. Their upcoming summer series, called The Magic of Fairy Tales, comprising six unique shows, is meant to do just that.
The group performs each show at eight locations across southern New Hampshire each week, partnering with local arts venues to give access to as many families as possible. This year, the group has weekly performances in Concord, Laconia, Plymouth, Lincoln, Lancaster, Claremont, Gorham and Haverhill, all beginning this week.
IMPACT is part of a broader trend of live theater for children in the area. The Palace Theatre in Manchester is also running a children’s series this summer, including adaptations of Cinderella and Frozen, with tickets for only $10, and RB Productions is running a host of youth programming at the Capitol Center, including Legally Blonde Jr., and Winnie the Pooh Kids.
Started back in 1986, the touring group IMPACT, housed at North Country Center For the Arts at Jean’s Playhouse, has recently shifted to writing all of its own shows and programming. It’s a unique challenge, writing children’s programming that is still entertaining for the whole family. “We try to write in a way that’s not only fun for kids, but equally fun for adults, in a different way,” said Joel Mercier, Artistic Director at Jean’s Playhouse.
Telling stories in the right way was a major consideration for the group, whose upcoming series includes retellings of the stories of Sleeping Beauty and Little Red Riding Hood and a host of other classic fairy tales.
“As I’m writing the script, I’m trying to make it entertaining to myself, as an adult, because in my experience, sometimes children’s theater can come off a bit patronizing, sometimes it’s playing down to the kids, rather than bringing the kids up to the same level,” said Mercier. “We find that yes, there are differences in children’s theater, we talk a lot to the actors about making really bold decisions and really going big, but we tell them to never play cartoons, and to never play down to the audience.”
It’s this care that has made the programming a success over the years. “We do end up seeing a lot of kids who return week to week, and a lot of families make this a weekly tradition, which is not only great for us but it’s great for the venues too,” said Mercier. “We will sometimes get emails from families telling us who their favorite performers were this season, and just how much they enjoyed the shows.”
In addition to writing for the whole family, the group aims to modernize the messaging behind some of these older tales. “Some of these fairy tales are pretty dated and the morals are not the best, so we try to stay away from ‘damsels in distress,’” said Mercier. “We want to show characters with independence who solve problems themselves, learn how to compromise, cooperate with each other, and stand up against bullying. Those are the kinds of themes we want to highlight when writing.”
This year the program has a second mission, one taken on by the Capitol Center for the Arts in Concord. One of the stops for the group, the Capitol Center has made all IMPACT performances free for the audience, with the support of local sponsors.
”Our venue is for everyone, and the arts are too,” said Salvatore Prezio, Executive Director at the Capitol Center. “We have to get creative with the ways we get people involved, so it’s not just for kids from a certain neighborhood or income group. This is mission critical to us, to open our arms to the greater community.”
It’s a move Prezio hopes will broaden the — for lack of a better term — impact the programming will have on the community. “All of us remember our first experience with live theater,” said Prezio.
Affordable ticket pricing is a consideration for all eight venues this year, with all locations offering tickets for $8 or less. In light of the Covid-19 pandemic, IMPACT wants to make sure that finances are not a barrier to experiencing the arts.
“We’ve gotten out of the habit of going out. This is an easy way to get out and support the arts, for a very inexpensive ticket price,” said Mercier.
Wizard of Oz Tuesday, July 12, through Thursday, July 14, at 10 a.m. and 6:30 p.m., and Friday, July 15, at 10 a.m. Rapunzel Tuesday, July 19, through Thursday, July 21, at 10 a.m. and 6:30 p.m., and Friday, July 22, at 10 a.m. Peter PanTuesday, July 26, through Thursday, July 28, at 10 a.m. and 6:30 p.m., and Friday, July 29, at 10 a.m. Cinderella Tuesday, Aug. 2, through Thursday, Aug. 4, at 10 a.m. and 6:30 p.m., and Friday, Aug. 5, at 10 a.m. Beauty and the Beast Tuesday, Aug. 9, through Thursday, Aug. 11, at 10 a.m. and 6:30 p.m., and Friday, Aug. 12, at 10 a.m. Snow White and the Seven Dwarfs Tuesday, Aug. 16, through Thursday, Aug. 18, at 10 a.m. and 6:30 p.m., and Friday, Aug. 19, at 10 a.m. Frozen KidsTuesday, Aug. 23, through Thursday, Aug. 25, at 10 a.m. and 6:30 p.m., and Friday, Aug. 26, at 10 a.m. Tickets: $10 at palacetheatre.org
RB Productions Summer Children’s Shows
Capitol Center for the Arts, 44 S. Main St., Concord, 225-1111, ccanh.com
RENT School EditionFriday, July 8, and Saturday, July 9, at 7 p.m., tickets $15 for adults, $12 for students and seniors, plus fees Beauty and the Beast Jr. Friday, July 15, and Saturday, July 16, at 7 p.m., $15 for adults, $12 for students and seniors, plus fees Winnie the Pooh Kids Saturday, July 16, at noon (doors open 11 a.m.), tickets $10 for adults, $7 for students and seniors, plus fees Matilda Jr. Friday, July 22, and Saturday, July 23, at 7 p.m., tickets $15 for adults, $12 for students and seniors, plus fees Legally Blonde Jr. Friday, July 29, and Saturday, July 30, at 7 p.m., $15 for adults, $12 for students and seniors, plus fees
IMPACT Summer Series
When and Where: Monday, July 4, through Saturday, Aug. 13 Mondays at 10 a.m. at Belknap Mill/Powerhouse (25 Beacon St. East in Laconia) Tuesdays at 10 a.m. at the Capitol Center for the Arts (44 S. Main St. in Concord;225-1111, ccanh.com) (as well as locations in Plymouth, Lincoln, Lancaster, Gorham, Claremont and Haverill)
Show schedule: Week of July 4 — Sleeping Beauty Week of July 11 — Lost in Wonderland Week of July 18 — Neverland Week of July 25 — Little Red Riding Hood Week of Aug. 1 — Return to Oz Week of Aug. 8 — Jack and the Beanstalk
Tickets: Prices vary by location More info: jeansplayhouse.com/youth-and-education/impact-childrens-theatre
This story was originally published in the July 22, 2021 issue of The Hippo. Re-released free for all to read thanks to sponsors The Big 1, Blake’s Creamery, Granite State Candy Shoppe, Hayward’s Ice Cream and Lickee’s & Chewy’s. Stay tuned to next week’s issue for our annual Great New Hampshire Ice Cream Tour map, which you will be able to find in the center of the issue and use to make your plans for finding new summer cones.
Three or four days each week, a small group of family members and friends will gather at Connolly Brothers Dairy Farm in Temple to make ice cream. Each person has multiple roles, from hand-mixing ingredients to packing the ice cream in tubs — and, of course, everyone’s willing to do some taste testing. It’s proven to be a highly successful formula for the small family-run business.
“Ice cream sales never stop,” said Mike Connolly, the middle Connolly brother and the farm’s primary ice cream maker. “We keep pumping ice cream out … even right through the winter.”
Since purchasing their own equipment to make ice cream in the early 2000s, Connolly estimates the farm is now up to around 60 flavors made over the course of each year, about 15 of which are made almost every week. All of the farm’s ice cream is produced on site in small batches, from a pasteurized sweet cream base containing its own cows’ milk.
More than just a high-quality summertime treat, homemade ice cream has proven to be one of the many effective ways for local dairy farms to diversify and add value to their product in what has been an increasingly competitive and challenging market.
“The level of intelligence on any dairy farm, when it comes to business and how to survive and make a business thrive, would blow your mind,” said Amy Hall, executive director of Granite State Dairy Promotion. “I have never met a group of individuals who are so able to quickly adapt and find solutions to any problem that gets thrown their way.”
Connolly Brothers Dairy Farm sells its ice cream in pre-packaged containers in several sizes at the farm store and has plans in the works to open its own scoop shop on site. They also work with other local businesses to create specialty custom-made flavors, from maple-infused ice creams you can get at Parker’s Maple Barn in Mason, to cherry cordial, peanut brittle, peppermint candy cane or butter pecan-flavored ice creams available at Nelson’s Candy & Music in Wilton.
Contoocook Creamery, at Bohanan Farm in Contoocook, provides Granite State Candy Shoppe with an ice cream base produced from the milk of its cows. They also supply Frisky Cow Gelato in Keene with their milk and cream, and recently began selling their base to Whippoorwill Dairy Farm in Kensington for the purposes of making ice cream as well.
In Boscawen, Richardson’s Farm — not to be confused with Richardson’s Ice Cream in Middleton, Mass., which sells its ice cream wholesale to many New Hampshire ice cream shops — makes its own pasteurized base using milk and cream sourced from Hatchland Farm in North Haverhill, according to owner and ice cream maker Jim Richardson.
So how exactly does ice cream get made? We spoke with New Hampshire dairy farmers and ice cream makers to get some answers on how this sweet treat makes the voyage from cow to cone.
The scoop on ice cream-making
A batch of ice cream starts with a base made up of milk, cream, sugars and small amounts of stabilizers to maintain its consistency and prevent crystallization. Jamie Robertson, who runs Contoocook Creamery with his wife and three adult sons, said about 110 of the more than 200 cows on the farm are milked twice a day, 365 days a year.
Cows from Contoocook Creamery at Bohanan Farm. Courtesy photo.
Three days a week, the milk is pumped from the barn to the processing plant, where it’s then pasteurized and homogenized. When making the ice cream base, Robertson said, the milk is mixed with each of the other ingredients before this step takes place.
“Pasteurizing is what we do to kill all the harmful bacteria in the milk, so we bring it up to a high temperature really fast, keep it there for a little under a minute and then drop it right back down,” he said. “It goes into the pasteurizer at 38 degrees, goes up to over 170 degrees and then comes back out at 38 degrees, and that all happens in under a minute. … Then we homogenize it, which breaks up the fat molecules so that they don’t separate out.”
Kristen May’s family has owned Hatchland Farm since 1971, beginning to make and sell their own ice cream about a decade ago. The farm produces vat pasteurized milk, or milk that is pasteurized at a slightly lower temperature for a longer period of time.
“We pasteurize at 145 degrees [for] 30 minutes,” May said. “The milk and the ingredients that we put into the ice cream are in big 300-gallon vats. … It takes a bit longer to do, but it actually makes [it] a little bit more different of a product. The flavor of the milk is a little more natural.”
Depending on his supply, Richardson said he receives regular shipments of Hatchland’s Farm raw milk and cream, which he uses to make his own ice cream base with.
“Legally, ice cream has to be at a minimum of 10 percent butterfat,” he said. “So we’re blending the milk and cream to get that butterfat level, and then obviously there are sugars involved, and a non-fat milk solid to boost the protein and add body to it.”
Some local ice cream makers will start with a pre-pasteurized base obtained from the HP Hood processing plant in Concord, to which several dairy farms in New Hampshire ship their milk through a number of cooperatives, according to Hall. This is also how Connolly Brothers Dairy Farm gets its milk pasteurized for ice cream making, Connolly said.
“Basically, we ship our milk up to Hood and then we get it back,” he said.
Mike Connolly of Connolly Brothers Dairy Farm in Temple makes a batch of black raspberry ice cream. Photo by Matt Ingersoll.
The base is poured into a batch freezer, and what ice cream makers do from there depends on the flavor they are creating.
“Sometimes it’s just a pure liquid extract or what’s called a variegate that goes into the machine,” Connolly said. “We hand-mix any of the chunky stuff, so chocolates, chocolate chips, cookies, all of that gets mixed in by hand, just because the machine will pulverize everything.”
Lisa Ilsley of Ilsley’s Ice Cream in Weare, which uses the Hood base mix, said her machine will churn out a batch of roughly five gallons of ice cream in 20 minutes, depending on the flavor.
Ilsley’s Ice Cream in Weare. Courtesy photo.
“The machine whips air into it,” she said. “That’s essentially what you’re doing when you’re making ice cream, is you’re changing it from a liquid to a whipped air solid.”
She’ll also hand-stir her ingredients as the ice cream is ready to come out of the machine. Once all of the swirls, fruits, chocolates or candy pieces are mixed in, the batch of ice cream is placed into a blast freezer designed to rapidly bring the temperature below zero.
After a hardening period, typically lasting at least 24 hours, the ice cream is moved to a holding freezer to bring the temperature back up, slightly softening it and making it scoopable at roughly 6 to 8 degrees.
Milking the opportunity
Dairy was once a dominating presence in New Hampshire’s overall agricultural landscape. There were more than 800 commercial dairy farms in the state as recently as the year 1970, according to Granite State Dairy Promotion. That number has continuously dwindled over the years, to 274 in 1990, 182 in 2000 and just 95 farms in 2020.
Slim profit margins for farmers, a worldwide surplus of milk, and the competition they face at the retail level from out of state, including through the emergence of plant-based beverages onto the market, have all been contributing factors to the industry’s gradual decline.
“Once a dairy farm goes out of business, the chances of them coming back are close to none,” Hall said. “It’s a really tough industry to survive in.”
The pandemic only exacerbated the struggles last year, as the sudden shutdowns of restaurants and public schools quickly resulted in an unprecedented oversupply of milk. Cooperatives limited the amount of product they were buying from farms, forcing dairy producers to dump any milk that could not be sold. May estimates that Hatchland Farm had to dump about 11,500 gallons of its milk off and on throughout last year. In the fall, they decided to sell 35 of their cows.
“Never in my father’s life had he worked that hard to produce a product that he had to see go down the drain, basically,” she said. “We’ve had surpluses at different times but we’ve always been able to find a place to get rid of it. We’ve never had to dump milk like that.”
Jared Johnson of Sanctuary Dairy Farm, a 10th-generation farm in Sunapee dating back to the 1700s, said that while milk prices have rebounded and restaurants are back open, input and overhead costs for farms have gone through the roof.
“It was a really dry year last year, so a lot of people had to buy a lot of feed because of the drought conditions,” he said. “Grain costs have increased probably 20 to 40 percent.”
Despite all of the ongoing challenges, dairy farms pivoted and still found unique opportunities.
Ilsley said her family’s dairy farm purchased a cream separator in October and began skimming their raw milk with it. The Ilsley Farm in Weare now sells quarts of its own heavy cream.
“We literally have a new dairy product that we sell now. I don’t think we would’ve done it if it wasn’t for Covid,” she said. “We have people come to the farm all the time to buy our raw milk, so we figured we would at least take the cream off and sell that. Our customers love it.”
Contoocook Creamery, which had been using glass bottles for its milk until the spring of 2020, quickly made the switch to plastic jugs after grocery stores stopped accepting glass bottle returns. This doubled their milk sales and increased the number of local stores you can now get their milk in. One hundred percent of their milk is also now bottled on site, Robertson said.
Supporting local dairy farmers is much easier than you may think, and does not have to involve travelling to a farm directly to purchase their product. Every bottle of milk in the dairy aisle of your local grocery store will have a code on it that specifies where it was processed. The code No. 33-08, Hall said, whether it’s on a Hood brand or a grocery store’s own brand of milk, indicates that it was processed at the HP Hood plant in Concord.
“One of the largest threats to the dairy industry is … milk that comes from outside of the region, which creates direct competition for our local farms,” she said. “If you pick up a gallon of Hood milk with the Code [No.] 33, you can feel good knowing that dairy farmers right here in New Hampshire sent their milk there, and that’s what’s in that bottle that you’re picking up off the shelves. … Not all of the milk in the dairy aisle has that.”
Ice cream for normalcy
After a season like no other last year, ice cream makers in New Hampshire are turning the page.
Christy LaRocca wrote down July 1 as a “back to normal” date for Moo’s Place Ice Cream. It marked the indoor reopenings of both the Derry and Salem shops for the first time in more than a year, and nearly all the company’s staff members were fully vaccinated by that point.
“We’re on pace to have a very, very good season,” said LaRocca, who owns Moo’s Place with her husband, Steven. “We’ve been so excited to open up and welcome everybody back indoors.”
Moo’s Place makes its own ice cream five or six days a week, producing more than 40 regular flavors as well as the occasional special, like chocolate-dipped cherry or wild blueberry crisp.
Ice cream sales have been very strong so far this summer at Granite State Candy Shoppe. Owner Jeff Bart said the Concord shop usually offers ice cream from Easter through the end of October, while in Manchester they scoop it year-round.
Granite State Candy Shoppe. Courtesy photo.
“Things are as good as they were back in the summer of 2019,” he said. “We have noticed that people are definitely interested in coming back downtown and stopping by.”
Around 30 flavors of ice cream are available at each shop at any particular time, including unique offerings like Flapjacks and Bacon, a cake batter ice cream with a swirl of maple syrup and bacon chunks, as well as a Mexican chocolate ice cream with a blend of cinnamon.
New for this year, Blake’s Creamery in Manchester has opened an ice cream window with outdoor patio seating directly in front of its restaurant on South Main Street. It’s now open every Wednesday through Sunday, from 3 to 8 p.m.
“It has been very well-received, and it’s really nice to see people just sitting outside under an umbrella and enjoying ice cream,” Blake’s Creamery co-owner Ann Mirageas said. “There were takeout windows when Blake’s opened in 1963, so it’s actually a return to its roots.”
Blake’s introduces a few new ice cream flavors to its lineup every year, some of which become permanent additions. This year, newcomers include salted caramel brownie, and Mocha Joe’s Dough, a Colombian coffee and chocolate ice cream with cookie dough and chocolate dough.
In Nashua, Hayward’s Ice Cream now has a brand new commissary space downtown where their ice cream is produced, with a kitchen three times the size. Owner Chris Ordway said ice cream is made six days a week and trucked to both Hayward’s stores in Nashua and Merrimack. A whopping 10 gallons is produced every 12 minutes from their machines.
“We’re bringing in something new every two weeks, and it may be something that you had a few years ago that we’re bringing back to get some new interest,” Ordway said of the flavors.
Memories Ice Cream in Kingston is also rotating out specialty ice cream flavors. Owner Dawn Padfield said they are up to at least 50 to 60 different offerings, including not just the hard ice cream but also a selection of soft-serve, frozen yogurt and vegan options.
If you can’t find your favorite ice cream flavor on the menu, it could be because that local stand or shop simply hasn’t been able to get certain ingredients to make it, a lingering issue from the pandemic that continues to affect the industry.
“Week to week, it’s different things,” Steven LaRocca said. “Some products are in stock one week, and then they’re not in stock for the next two or three weeks. It’s a constant battle.”
The New Hampshire Ice Cream Trail
An interactive way to enjoy locally made ice cream while supporting dairy farmers, the New Hampshire Ice Cream Trail is a passport program released by Granite State Dairy Promotion every year, usually around Memorial Day weekend. Maps can be downloaded by visiting nhdairypromo.org/ice-cream-trail, or can be found at any one of the trail’s participating locations. Maps are also at the Manchester Airport and at several state highway rest areas.
There are a total of 42 “stops” on this year’s trail scattered across the state, featuring dairy farms that make their own ice cream on site or ice cream makers that use local milk. Participants can visit each stop on the map and receive a passport sticker for a chance to win prizes.
“For me, one of the most exciting parts about the Ice Cream Trail is hearing from folks who have completed it and say that not only they had a blast but they learned some things too,” said Amy Hall, executive director of Granite State Dairy Promotion. “It was developed as a way to creatively get information about the value of dairy farms into the hands of consumers.”
Completed passports will be accepted through Oct. 18 and will be entered into a grand prize drawing. The grand prize winner receives a $200 Amazon gift card and a basket of New Hampshire-made goodies, but all who complete the trail still receive a complimentary sweatshirt.
Where to get New Hampshire-made ice cream
This list includes New Hampshire restaurants, dairy farms and ice cream shops and stands that offer ice cream either made on site or, where specified, sourced locally. Some dairy farms also make proprietary flavors for New Hampshire businesses using their own products — those are included here as well. Do you know of another local business serving homemade ice cream that isn’t on this list? Let us know at [email protected].
• Arnie’s Place (164 Loudon Road, Concord, 228-3225, arniesplace.com) offers more than 25 homemade ice cream flavors, in addition to ice cream cakes, novelties and more.
• Beech Hill Farm and Ice Cream Barn (107 Beech Hill Road, Hopkinton, 223-0828, beechhillfarm.com) carries several flavors of ice cream from Blake’s Creamery.
• Blake’s Creamery (353 S. Main St., Manchester, 669-0220, blakesicecream.com) offers dozens of unique premium ice cream flavors, and, new for the 2021 season, now has an ice cream takeout window that is open Wednesday through Sunday from 3 to 8 p.m. Blake’s also has several seasonal wholesale accounts at restaurants and ice cream stands throughout New Hampshire, Maine and Massachusetts.
• Bruster’s Ice Cream (621 Amherst St., Nashua, 881-9595, find them on Facebook @brustersnh) has more than two dozen signature and classic flavors of homemade ice cream that are made on site.
• Charlie’s Ice Cream (150 Front St., Exeter, 772-7400, find them on Facebook @charliesicecreamnh) offers more than 50 flavors of ice cream made on site in small batches, including a selection of “21+” flavors infused with premium alcohol.
• Chuckster’s Family Fun Park (9 Bailey Road, Chichester, 798-3555; 53 Hackett Hill Road, Hooksett, 210-1415; chucksters.com) carries more than two dozen ice cream flavors from Blake’s Creamery.
• The Common Man (25 Water St., Concord, 228-3463; 304 Daniel Webster Hwy., Merrimack, 429-3463; 88 Range Road, Windham, 898-0088; 10 Pollard Road, Lincoln, 745-3463; 21 Water St., Claremont, 542-6171; 60 Main St., Ashland, 968-7030; Town Docks Restaurant, 289 Daniel Webster Hwy., Meredith, 279-3445; Airport Diner, 2280 Brown Ave., Manchester, 623-5040; Tilt’n Diner, 61 Laconia Road, Tilton, 286-2204; 104 Diner, 752 Route 104, New Hampton, 744-0120; thecman.com) offers its own homemade ice cream across each location’s dessert menus.
• The Common Man Roadside Market & Deli (1805 S. Willow St., Manchester, 210-2801; 530 W. River Road, Hooksett; 25 Springer Road, Hooksett, 210-5305; 484 Tenney Mountain Highway, Plymouth, 210-5815; thecmanroadside.com) offers Common Man-made ice cream across each location’s dessert menus.
• Connolly Brothers Dairy Farm (140 Webster Hwy., Temple, 924-5002, find them on Facebook) offers dozens of flavors of homemade ice cream using a base that comes from the farm’s own cows’ milk. Dozens of flavors are available at the farm store in pre-packaged containers coming in several sizes. Connolly Brothers Dairy Farm also makes proprietary ice cream flavors for other New Hampshire businesses, like Nelson’s Candy & Music in Wilton and Parker’s Maple Barn in Mason.
• Countrybrook Farms (175 Lowell Road, Hudson, 886-5200, countrybrookfarms.com) has dozens of flavors of ice cream from Blake’s Creamery.
• Cremeland Drive-In (250 Valley St., Manchester, 669-4430, find them on Facebook) offers multiple flavors of homemade hard ice cream, as well as soft-serve, frozen yogurt and sherbet.
• Dancing Lion Chocolate (917 Elm St., Manchester, 625-4043, dancinglion.us) offers unique flavors of house-made small-batch ice cream during the summer, sold in cups and house-made cones as well as sundaes and frappes.
• Devriendt Farm Stand and Ice Cream Shoppe (178 S. Mast St., Goffstown, 497-2793, devriendtfarm.com) offers dozens of flavors of ice cream from Blake’s Creamery.
• Dr. Davis Ice Cream (75 Route 13, Brookline, 673-6003, drdavisicecream.com) has been in business for more than eight decades, serving up more than two dozen homemade ice cream flavors.
• Dudley’s Ice Cream (846 Route 106 N, Loudon, 783-4800, find them on Facebook) offers more than 20 flavors of homemade hard ice cream, in addition to soft-serve and ice cream cakes.
• Goldenrod Restaurant Drive-In (1681 Candia Road, Manchester, 623-9469, goldenrodrestaurant.com) has more than 30 flavors of homemade ice cream.
• Gould Hill Farm (656 Gould Hill Road, Contoocook, 746-3811, gouldhillfarm.com) serves ice cream sourced from Granite State Candy Shoppe in Concord and Manchester.
• Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885; granitestatecandyshoppe.com) has around 30 homemade ice cream flavors available at both locations, with specialty and customizable make-your-own sundae options. All of its flavors are made from an ice cream base sourced from Contoocook Creamery, at Bohanan Farm in Hopkinton.
• Hatchland Farm’s “Wicked Good” Dairy Delites (3095 Dartmouth College Hwy., North Haverhill, 348-1884, find them on Facebook) is a family-owned and -operated dairy farm that offers its own milk and ice cream products, including dozens of flavors of hard ice cream and soft-serve. The farm also sells its milk and cream to Richardson’s Farm in Boscawen to make ice cream with.
• Hayward’s Homemade Ice Cream (7 Daniel Webster Hwy., Nashua, 888-4663; Merrimack 360 Shopping Plaza, Daniel Webster Hwy., Merrimack; haywardsicecream.com) has been in business for more than seven decades, featuring dozens of homemade ice cream flavors on its menu out of both locations.
• Hayward’s Ice Cream of Milford (383 Elm St., Milford, 672-8383, haywardsfamilyicecream.com) is a third-generation ice cream stand that offers more than 50 homemade ice cream flavors, in addition to frozen yogurts and sherbets.
• Ilsley’s Ice Cream (33 S. Sugar Hill Road, Weare, 529-6455, find them on Facebook) offers about 10 flavors of its homemade ice cream during its season, in addition to specialty flavors of the week that are regularly rotated out.
• Jake’s Old-Fashioned Ice Cream and Bakery (57 Palm St., Nashua, 594-2424, jakesoldfashionedicecream.com) offers homemade wholesale packaged ice cream in a variety of flavors.
• Jordan’s Ice Creamery (894 Laconia Road, Belmont, 267-1900, find them on Facebook @jordansic) has been in business for more than 25 years, serving up dozens of flavors of homemade ice cream in addition to a large selection of cakes and pies.
• Just the Wright Place for Ice Cream (95 Portsmouth Ave., Stratham, 775-0223, find them on Facebook @wrightplaceforicecream) offers a wide selection of homemade ice cream flavors, and also takes orders for ice cream cakes.
• Kellerhaus (259 Endicott St. N, Weirs Beach, 366-4466, kellerhaus.com) always has a rotating selection of more than a dozen homemade ice cream flavors.
• Memories Ice Cream (95 Exeter Road, Kingston, 642-3737, memoriesicecream.com) has been serving dozens of homemade ice cream flavors out of a converted dairy barn since 1992, also offering ice cream cakes and wholesaling to some local restaurants and country stores.
• Moo’s Place Homemade Ice Cream (27 Crystal Ave., Derry, 425-0100; 15 Ermer Road, Salem, 898-0199; moosplace.com) makes all of its own hard ice creams available in several dozen unique flavors, in addition to frozen yogurts, Italian ices and ice cream cakes.
• Nelson’s Candy & Music (65 Main St., Wilton, 654-5030, nelsonscandymusic.com) offers more than a dozen flavors of ice cream produced at Connolly Brothers Dairy Farm in Temple, using the shop’s own chocolates, candies and other ingredients.
• Parker’s Maple Barn (1349 Brookline Road, Mason, 878-2308, parkersmaplebarn.com) offers several flavors of ice cream produced at Connolly Brothers Dairy Farm in Temple.
• The Puritan Backroom Restaurant (245 Hooksett Road, Manchester, 669-6890, puritanbackroom.com) has more than two dozen traditional and unique homemade ice cream flavors.
• Richardson’s Farm (170 Water St., Boscawen, 796-2788, richardsonsfarmnh.com) has dozens of flavors of ice cream made on site, using its own pasteurized ice cream base sourced with milk and cream from Hatchland Farm in North Haverhill.
• Sanctuary Dairy Farm Ice Cream (209 Route 103 Sunapee, 863-8940, icecreamkidbeck.com) has dozens of flavors of homemade ice cream available, including many dairy-free, sugar-free, gelato and low-fat options. The farm also has wholesale accounts for businesses that carry its ice cream in quarts, including Achille Agway in Hillsborough.
• Stuart & John’s Sugarhouse (31 Route 63, Westmoreland, 399-4486, stuartandjohns.com) offers several flavors of ice cream from Blake’s Creamery.
• Sugar & Ice Creamery (146 Calef Hwy., Barrington, 888-616-8452, sugaricecreamery.com) has multiple flavors of homemade ice cream, with sundae options and freshly baked waffle cones also available.
• SuperScoops of Henniker (58 Main St., Henniker, 717-0661, superscoops.com) offers dozens of flavors of homemade hard ice cream, along with soft-serve and specialty drinks like frappes and root beer floats.
• Trombly Gardens (150 N. River Road, Milford, 673-0647, tromblygardens.net) has more than a dozen flavors of its homemade ice cream, available for sale at the farm store in quarts.
Add a little action to your day with go-karts, bumper boats and laser tag.
Summer is all about breaking out of your daily routine. Put a little excitement in your weekend (or your afterwork or your staycation) by checking out some local, low-time-commitment but big-fun-payoff activities such as go-karts, bumper boats and laser tag.
Speedy fun with go-karts
Find fast(-ish) paced excitement and friendly competition at area tracks
Parents against kids, siblings against each other — the go-kart racetrack has a way of turning even the most devoted of couples into competitors, said Michael Accomando, the owner of Mel’s Funway Park.
“Everybody that hits the track and they get so excited. You’ve got to look at it from the point of view of a kid who wants to beat their mother or father, or their older siblings, through the eyes of people who can’t drive regular cars,” said Accomando. “You look at one big official race that’s started, but there’s always more within those little groups.”
Accomando said that his entire fleet has been tuned up and is ready for racers. His track has tight turns and a bridge for karters to go over and under. He said that his favorite part is seeing how excited the kids get while racing.
“If you’re a young young kid, you feel like you’re really zipping around a track,” Accomado said, adding that the karts don’t go faster than 20 miles per hour.
Go-karts were first created in the 1950s, and some tracks in New Hampshire have been around for 40 years, like Weirs Beach Go-Kart Track in Laconia.
Owner Tom Hickey said that he was 14 years old when his parents bought the track. Now, he comes up every summer to open up the course.
Hickey said he loves seeing the generations that have come through, from kids racing around the track to parents sharing the experience with their children.
Go-kart fun facts Go-karts were invented in 1956 in Glendale, California, by Art Ingels, who was a fabricator at Kurtis Kraft, a dominant manufacturer of the Indianapolis 500 race cars. He put a discarded two-cycle lawn mower motor into a tube-frame “kart” and created the world-famous miniature race car. Source: Petrolicious.
“They know me by name and they say they used to come as a kid and it’s a generation thing,” Hickey said. “You see families come back year after year.”
While these karts are much slower, and safer, than the ones professional racers use, there are still safety parameters that all locations follow.
Drivers at most locations have to be taller than 58 inches, and all have slightly different requirements for passengers. At Chuckster’s, passengers can be as young as 3 with a licensed driver. Weirs Beach only allows passengers ages 4 to 9.
Karts are equipped with kill switches, and operators can lower the speeds of all the karts for safety purposes, like if a driver spins out or isn’t driving safely.
Throughout the years, Hickey said, he’s noticed that people will always come back to do more and more laps.
“I always say to my workers that people don’t get sick of pizza or coffee, so people won’t get sick of go-karts,” Hickey said.
Where to go karting
Chuckster’s 9 Bailey Road, Chichester Hours: 10 a.m. to 9 p.m. daily Price: $8 for one ride, $33 for five. Passengers ride free. Visit: chuckstersnh.com.
Daytona Fun Park 104 Endicott St. East, Laconia Hours: 11 a.m. to 7 p.m. Price: $8.75 for single ride, $24.50 for three, $75 for 10. Passengers are $2 additional for each ride and passengers must be under 54 inches tall. Visit: daytonafunparknh.com
Mel’s Funway Park 454 Charles Bancroft Hwy., Litchfield Hours: 10 a.m. to 10 p.m. Sunday through Thursday, 10 a.m. to 11 p.m. Friday and Saturday. Price: $9.50 for one ride, $42.50 for five rides Visit: melsfunwaypark.com
Weirs Beach Go-Kart Track 582 Endicott St. North, Laconia Hours: 10 a.m. to 9 p.m. daily Price: one race is $9, six for $48 Visit: wbgokarts.com
Bumper cars are one of the oldest amusement rides, dating back to the early 1920s. While bumper boats aren’t as old, they add a little bit of pizazz to the process of crashing vehicles into one another.
Like their land counterparts, bumper boats have drivers smashing into each other, but water makes everything a little more chaotic, especially when the boats are equipped with water cannons.
Sophie Genest, 7, takes aim for her grandfather, John Leblanc. photo by Katelyn Sahagin
“If you squirt the old guy on the dock he’ll take out a hose, he’ll take out a hose and take ’em down,” John Crawford, who is the owner of Daytona Fun Park and is also the old guy on the dock, joked. “There have been a few guys that I’ve squirted too much, but we all have fun.”
While Daytona has had bumper boats for years, the attraction is new to Chuckster’s Family Fun Park this year.
“We just opened them up a month ago,” said Mark Blasko, the owner of Chuckster’s. “It’s a super fun way to cool off. We’ve learned that even when it’s not hot it’s still heavily used.”
Bumper boats float on a pool called a pond and are propelled with a small motor. The circular boats are designed to be nearly impossible to capsize, said Blasko, and all of the parks had height restrictions of 44 inches.
The boats at all the locations have water cannons that shoot water approximately 30 feet in an arc, making aming and driving a bigger challenge.
Bumper boats fun fact The first iteration of bumper boats, called Dodgem Boats, was featured at the 1933 Chicago’s World Fair. The small motorboats sat two adults and were made entirely out of wood. Source: “A Short History of Bumper Cars Going Bump In The Night,” By Seth Gussow for Automobile Magazine.
The Chuckster’s bumper boat pool has an island in the center featuring the park’s woodchuck mascot spraying a waterfall over the boaters. Despite its being only open for a month, Blasko said that there’s been a line for the boats almost every day.
In Crawford’s eyes, bumper boats are so popular because anyone can have fun on them.
“I like to say we have kids of all ages come here,” Crawford said. “It’s great to see the 70- and 80-year-old ‘kids’ get in the boats with their kids and grandkids and have a good time.”
Where to find bumper boats
Chuckster’s 9 Bailey Road, Chichester Hours: 10 a.m. to 9 p.m. daily Price: $7 per ride, passengers are free Visit: chuckstersnh.com
Daytona Fun Park 104 Endicott St. East, Laconia Hours: 11 a.m. to 7 p.m. Price: $9.50 for single ride, $2 additional per passenger Visit: daytonafunparknh.com
Mel’s Funway Park 454 Charles Bancroft Hwy., Litchfield Hours: 10 a.m. to 10 p.m. Sunday through Thursday, 10 a.m. to 11 p.m. Friday and Saturday. Price: $9 for one ride, $40 for five rides. Visit: melsfunwaypark.com
Pew! Pew! Pew!
Tag, you’re it, with lasers
By Hannah Turtle
hturtle@admin
Jack Walsh contributed to this story.
When asked about the draw of laser tag, Mel’s Funway Park owner Mike Accomando sums it up in one sentence: “It takes a grown-up, and it makes them a kid all over again.”
A popular activity for kids and adults alike, laser tag is exactly what it sounds like, a game in which participants use infrared-emitting light guns to “tag” targets. Or, as Accomando puts it, “people run around in the dark shooting each other, but nobody gets hurt.”
Laser tag is by no means a new activity in the area, but the many venues in which it can be played have multiplied over the years. Now, there’s outdoor laser tag at AG Paintball in Weare, and even mobile laser tag services that come to you.
One such service, offered by Next Level Tag, includes various scenarios such as “zombie apocalypse” and a hostage situation. There’s even a “bomb scenario,” in which players must defuse a laser bomb before the device “explodes.” At AG, you can play a “gold rush” game or have a similar zombie-like experience with “infection survival” (Covid not included).
Venues like Mel’s Funway Park still offer the traditional laser tag experience, perfect for groups or even lone players, and for adults and kids alike, including a robust “laser maze.” One piece of advice, though: Don’t tamper with the emergency exits.
“Once a kid thought the emergency door was an emergency room where you could hide,” Accomando said. “So, in the middle of the game, he ran through the emergency door and set off the fire alarm in the building. It was a lot of work for us, but I thought it was pretty funny.”
The thrill of the chase without the possibility of actual bodily harm is something that connects all the laser tag options in the area, but winning a game requires a sharp mind and a good battle strategy.
XTremeCraze, which opened in Londonderry in early 2019, hosts a large arena of around 10,000 square feet. Games take place hourly, sometimes every other hour, with 44 open player slots. There are a variety of different game modes, and each holds different objectives that lead to victory.
“Our game modes are super interactive,” XTremeCraze general manager Leo Batista said. “They allow you to essentially play a team style game like you would in a video game, but [you can] play it in a real-life form with your friends.”
Batista’s personal favorite game mode is “Headquarters,” a mode where players take over sectors to accumulate points, all while tagging out opponents.
For those looking to have a leg up in laser tag strategy, Accomando recommends finding cover and staying low.
“People are normally looking and aiming higher. When you find a spot and stay low, you kind of disappear in the dark,” he said. “Then, you’ll have an opportunity to shoot other people’s lasers without them even knowing what hit them.”
Where to play tag (with lasers)
AG Paintball 158 Deering Center Road, Weare Hours: Monday to Friday, appointment only; Saturday and Sunday, 8 a.m. to 5 p.m. Tickets: $20 per person Visit: agpaintball.com
Block Party Social 51 Zapora Drive, Hooksett Hours: Monday to Thursday, 10 a.m. to 10 p.m.; Friday and Saturday, 10 a.m. to midnight; Sunday, 10 a.m. to 10 p.m. Tickets: $22 per person Visit: blockpartysocial.com
Fun City 553 Mast Road, Goffstown Hours: Monday, 3 to 8 p.m.; Tuesday to Thursday, 10 a.m. to 8 p.m.; Friday and Saturday, 10 a.m. to 10 p.m.; Sunday, 10 a.m. to 8 p.m. Tickets: $8 per game Visit: funcitygoffstown.com
Mel’s Funway Park 454 Charles Bancroft Hwy., Litchfield Hours: Monday to Thursday, 10 a.m. to 10 p.m.; Friday and Saturday, 10 a.m. to 11 p.m.; Sunday, 10 a.m. to 10 p.m. Tickets: $8 for each 10-minute game Visit: melsfunwaypark.com
Next Level Tag Booking: packages vary, basic package $350 for 12 players Visit: nextleveltag.com
XtremeCraze 4 Orchard View Drive, Londonderry Hours: Tuesday to Thursday, noon to 8 p.m.; (Thursday Junior Jumps from 10 a.m. to noon); Friday, noon to 9 p.m.; Saturday, 10 a.m. to 9 p.m.; Sunday, 10 a.m. to 8 p.m. Closed for private events on Mondays, except for school holidays. Reservations are strongly recommended. Visit: xtremecraze.us/londonderry
Featured photo: Kristen Powers takes the lead in her go-kart race against Bruce Jache at Mel’s Funway Park. Photo by Katelyn Sahagian.
