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In the kitchen with Celine Costa

Celine Costa of Newton is the owner and head chef of Up Street Food Truck (upstreetfoodtruck.wixsite.com/upstreet, upstreetfoodtruck@gmail.com, and on Facebook and Instagram), which she runs with her partner, Scott Magnusson. Up Street gets its name from its “upscale street food” concept, offering a rotating menu of options like fish tacos, sandwiches, hand-breaded chicken tenders, Thai curry fries or tater tots, fried pickles and more. Since launching the 32- by 10-foot trailer last year, Costa and Magnusson have parked at several spots all over New Hampshire, including Lithermans Limited Brewery in Concord and North Country Hard Cider in Rollinsford, and have participated in local events. Up Street is also available to book for corporate events, weddings and private parties and gatherings.

What is your must-have kitchen item?

Herbs are such a big part of our cooking, whether they’re in the dish or as a garnish. I like pairing herbs with different things that you wouldn’t think would necessarily go together.

What would you have for your last meal?

I would definitely do malai kofta from Gypsy Cafe in Lincoln. It’s a north Indian potato dish with vegetables, rolled into little balls in a tomato cream sauce, and they serve it with basmati rice. It’s so delicious.

What is your favorite local restaurant?

Cafe El Camino in Plaistow. They’re right down the street from us and they’ve been really good friends. … I would say their beef empanadas are probably one of the best things on the menu, but they have a new guava and cheese empanada that is also really good.

What celebrity would you like to see ordering from your food truck?

Conan O’Brien, because he is my favorite. … I had a dream one time that Scott invited him to my birthday party, so now I just have this whole scene in my head of him showing up. … Scott said Adam Sandler would be pretty cool, too.

What is your favorite thing on your menu?

We recently did a sandwich that we called One Hot Honey. It’s a hot honey fried chicken sandwich with a chile-infused hot honey and a spring mix. That’s probably my No. 1.

What is the biggest food trend in New Hampshire right now?

One thing that definitely comes to mind is charcuterie boards. I feel like everybody is doing their own version of their charcuterie board, or something to do with charcuterie. … There’s also an emphasis on buying local. I feel like I see that growing more and more, especially as we travel around.

What is your favorite thing to cook at home?

I would say my grandmother’s cranberry chicken recipe. It just brings back good childhood memories and it’s wicked easy to make.

Beama’s cranberry chicken
From the kitchen of Celine Costa of Up Street Food Truck

8 chicken breasts (totaling 4 pounds)
1 16-ounce can whole-berry cranberry sauce
1 8-ounce bottle Catalina dressing
1 package onion soup mix

Place chicken breasts in a greased baking dish. Preheat the oven to 355 degrees. Combine all other ingredients in a pot and simmer on low heat, stirring until ingredients have combined well. Pour cranberry mixture over chicken and bake for roughly one hour, or until the chicken reaches an internal temperature of 165 degrees. (Suggestion: serve with rice pilaf, grape goat cheese garden salad and cranberry gin and tonic with a sprig of burnt rosemary).

Featured photo: Celine Costa. Courtesy photo.

Hometown comfort

Hare of the Dawg Bar & Grill opens in Derry

For longtime Derry couple Kevin and Lesley Decker, the restaurant business is a new venture, but their vision was simple: a local bar and grill with comfort foods, craft beers and cocktails, where the atmosphere is laid back and everybody knows each other’s names, à la Cheers.

Hare of the Dawg — or “the Dawg,” if you prefer, as Kevin Decker said some are already calling it — opened Jan. 9 in downtown Derry. The Deckers took over the space last year that had long been occupied by the C & K Restaurant and quickly began renovations, which include a 24-seat custom bar built from the ground up by local woodworker Matt Daily of Dailydoes.

The eatery’s name, Kevin Decker said, is a play on the “hair of the dog that bit you,” an old expression commonly heard in bars. The logo features a big black Newfoundland dressed in flannel garb, holding a beer-filled stein with a rabbit (or a “hare”) poking its head out of the top.

“Hair of the dog just means having another drink the day after to cure a hangover, so in other words, having some of the ‘hair of the dog that bit you’ the night before,” Decker said. “We just thought it was a cool name, and we loved the play on words, so we had a lot of fun designing the logo. … The flannel shirt … represents the theme that we wanted, kind of a blue-collar bar. We’re not trying to be a high-end restaurant. We’re trying to be a place where the locals can gather at the end of the work day and have an affordable drink and meal.”

The Deckers recruited Alan Severance, a Manchester native and veteran chef of more than 20 years, to design and oversee the menu. Severance’s culinary resume includes stints at several other local eateries, from The Foundry Restaurant and Moe Joe’s Family Restaurant in Manchester to the former DRAE and CR Sparks restaurants in Derry and Bedford, respectively.

“Kevin and I really wanted a comfort food menu,” Lesley Decker said. “Nothing is pre-made here, so you’re not going to get a frozen spring roll or a frozen mozzarella cheese stick.”

With an opening during the middle of winter, she said warm options like soups, chowders, melts and shepherd’s pie are all part of the menu’s initial lineup of items. But additional colder options, including lighter salads and sandwiches, will likely be part of the menu by the spring or summer.

Appetizers include “Rib off the Hawg” dry-rubbed and slow-roasted St. Louis-style ribs; house-made truffle fries with a shaved Parmesan cheese; and multiple flavors of fried spring rolls, from a Grecian option with spinach, artichoke and feta cheese to a “Rollin Reuben” with slow-cooked corned beef, sauerkraut, Swiss cheese and a side of Thousand Island dressing for dipping.

There is also a build-your-own pizza option with nearly two dozen toppings to customize your pie with, as well as a few specialty flatbreads. The Arezzo flatbread, for instance, features a house mushroom prosecco cream sauce with sauteed spinach, mushroom, feta and mozzarella, while the “WaHuaGo” has a fig and balsamic glaze, caramelized pear, toasted crushed walnuts, and brie and honey goat cheeses. Burgers, sandwiches, sauteed plates and house entrees like meatloaf, fried haddock and beef tips round out the menu.

Hare of the Dawg’s bar features 12 tap lines of beer, and Kevin Decker said he’s aiming to have at least half of those always rotating out with local craft brew options.

“My hope is to bring in some smaller local brewers and do kind of like a craft brewers night, where we’d keep a tap open for them and people can come and sample their stuff,” he said.

A brunch menu of chef’s plates and a bloody mary bar is in the works to debut in the coming months. Lesley Decker added that a special food menu for dogs will be added once the weather is warm enough for them to open their outdoor patio.

“The doggie menu … will have a sweet potato burger that’s served on a Frisbee with our logo on it,” she said.

Hare of the Dawg Bar & Grill

Where: 3 E. Broadway, Derry
Hours: Monday, Wednesday and Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m., and Sunday, 11 a.m. to 8 p.m. (closed on Tuesdays)
More info: Find them on Facebook @hareofthedawg (the website, hareofthedawgnh.com, will be live soon and will have an online ordering option) or call 552-3883

Featured photo: Rib off the Hawg (dry-rubbed slow-roasted St. Louis-style ribs). Photo by Matt Ingersoll.

Flavors of the islands

Caribbean Breeze now open in Nashua

A new restaurant in Nashua is a one-stop culinary destination for authentic Caribbean eats, featuring Haitian, Cuban, Puerto Rican, Jamaican and Dominican items all under the same roof.

Jamaican jerk chicken. Photo courtesy of Caribbean Breeze.

Caribbean Breeze, now open in the former Norton’s Classic Cafe space on the corner of Main and West Hollis streets, is owned and operated by Gerald Oriol, a seasoned executive chef with more than three decades of experience. Originally from Port-au-Prince, Haiti, Oriol said he came up with the idea for Caribbean Breeze’s concept after noticing a lack of area establishments that offered a variety of menu items from more than one island nation or territory.

“This is a true Caribbean restaurant,” Oriol said. “You can order food from different countries in the Caribbean [and] you have more than one choice if you wanted to try different flavors.”

The eatery’s dinner menu breaks down each item by its origin and gives you the option to choose plated entrees or side dishes from there. For the most part, Oriol said, their differences have to do with traditional cooking styles, spices and seasoning bases, rather than the foods themselves. Griot, for instance, is a Haitian dish featuring pork shoulder marinated in a citrus spice, braised and then fried before it’s served with pikliz, a spicy pickled vegetable slaw. Pernil, on Caribbean Breeze’s Puerto Rican menu, is also pork shoulder, but is slow-cooked and served with arroz con gandules, or a combination of rice and pigeon peas.

Pineapple upside down cake. Photo courtesy of Caribbean Breeze.

Other options include Haitian-style red snapper; Jamaican oxtail, curry or jerk chicken; mofongo, a Puerto Rican dish featuring fried mashed plantains; pollo guisado, or Dominican stewed chicken; scratch-made pineapple upside-down cake as a dessert; and ropa vieja, the national dish of Cuba featuring shredded slow-cooked beef served with black beans and rice.

Because the space had an established loyal following for its breakfast when it was known as Norton’s, Oriol said, he decided to continue it. That menu includes many familiar items the former cafe was known for, from pancakes, French toast and Belgian waffles to egg sandwiches, omelets and more. A lunch menu, served six days a week from 10:30 a.m. to 3:30 p.m., similarly features many of the same burgers, sandwiches, wraps and salads.

Oriol hopes to add more Caribbean entrees to the menu as time goes on, while the bar in the back of the restaurant will also soon be serving various beers imported from each island. Eventually, he said, he’d like to begin branding Caribbean Breeze as a franchise with additional locations.

Caribbean Breeze

Where: 233 Main St., Nashua
Hours: Daily, 7 a.m. to 1:30 p.m. and 4:30 to 9 p.m. (2:30 to 9 p.m. for DoorDash or GrubHub)
Call 883-4340 or find them on DoorDash or GrubHub to place an order.

Featured photo: Haitian red snapper. Photo courtesy of Caribbean Breeze.

The Weekly Dish 22/01/20

News from the local food scene

• Wine Week called off: New Hampshire Wine Week and the Easterseals Winter Wine Spectacular, scheduled to happen next week, have been canceled due to the continuous rise in Covid-19 cases, the state Liquor Commission announced in a Jan. 12 statement. All ticket sales to the week’s events will be refunded and the NHLC said it is “working with all of our partners to minimize the impact of this decision.” The statement says that given the ongoing uncertainty surrounding the future of the pandemic, New Hampshire Wine Week will not be rescheduled in 2022. “We look forward to seeing everyone in January 2023,” the statement reads. Visit nhwineweek.com to read the Liquor Commission’s full announcement.

• Fody’s winter festival to return: Get your tickets now before they’re gone to the second annual winter festival at Fody’s Tavern in Derry (187½ Rockingham Road) — the two-day event is scheduled to take place on Friday, Jan. 28, and Saturday, Jan. 29, beginning at 5 p.m. each day. Co-owner Maria Foden told the Hippo a variety of outdoor festivities are planned, from live local music each evening and an LED light show to vendor booths and pourings from several area breweries, like Great North Aleworks, Long Blue Cat Brewing Co., Rockingham Brewing Co. and others. Multiple ice bars and hot food stations are also expected, including a fire pit with make-your-own s’mores. Tickets are $15 per person (event is 21+ only) — search “Fody’s Tavern Winter Festival” on Eventbrite for more details.

• Brews and bites: Concord Craft Brewing Co. (117 Storrs St., Concord) is now serving food out of its newly expanded tasting room. Concord Craft Kitchen, which opened on Jan. 12, features a light menu of shareable items like honey garlic chicken tapas on naan bread, house-made hummus with pita chips, and spent grain beer pretzels served with a sweet mustard and a house Kapitol Kölsch cheese sauce. Also included are seasoned burgers, salads and smaller items for kids like pizzas and grilled cheeses. According to co-owner Dennis Molnar, the goal is to add stone oven flatbread pizzas to the menu by the brewery’s fifth anniversary celebration on Saturday, Jan. 22. Concord Craft Kitchen’s current hours are Wednesday through Friday, from 4 to 8:30 p.m., and Saturday, from 11 a.m. to 8:30 p.m., Molnar said — the brewery will remain open on Tuesday and Sunday for beer only. Follow them on Facebook @concordcraftbrewing.

• Uncle Joey’s opens in Merrimack: A new restaurant specializing in New York-style pizzas, pastas, fried chicken options, roast beef sandwiches and family-sized to-go dinners is now open in Merrimack. Uncle Joey’s held its grand opening Jan. 10, according to its website and social media pages — the eatery is at 733 Daniel Webster Hwy., the former spot of Spartan Pizza, which closed last fall. Uncle Joey’s is open Sunday through Thursday, from 11 a.m. to 8 p.m., and Friday and Saturday, from 11 a.m. to 9 p.m. According to its website, an online ordering platform is coming soon. Visit unclejoeysnh.com, find them on Facebook and Instagram or call 424-5693 to place an order.

On The Job – Barry D’Andrea

Barry D’Andrea

Shoe store owner

Barry D’Andrea is the owner and operator of The Shoe Box, a family shoe store in Amherst.

Explain your job.

I pretty much do everything from buying products, hiring employees, selling, scheduling, marketing and advertising, maintaining the store website and email list and physical upkeep and maintenance of the building and property.

How long have you had this job?

I’ve been in the retail footwear business since 1974, so going on 48 years. I’ve owned and operated the Shoe Box in the Amherst location for the last 26 years.

What led you to this career field and your current job?

I met my wife of 45 years in high school, and her father was in the shoe business. This led me to get involved.

What kind of education or training did you need?

I attended UMass-Amherst for a year back in 1974. I took a long break after becoming involved in the family business. Mostly, my education was learning on the job and from my father-in-law, who was a great mentor and teacher. I then decided, later in life, to get a degree in business entrepreneurship.

What is your typical at-work attire?

Khaki pants and a dress shirt, or, on occasion, dress jeans.

How has your job changed over the course of the pandemic?

I was able to adapt and survive during the Covid shutdown. … I provided home delivery and … contact-free service by using my drive-thru window. I promoted [the store] on social media for being the only drive-thru shoe store around. … The pandemic continues to affect our business because of supply chain issues and employee shortages. This results in my having to buy much further in advance of when I need product. I’m buying product now to ship next fall. The shipping issue is also causing a much higher freight cost, which I haven’t passed on to my customers.

What do you wish you’d known at the beginning of your career?

Retail has changed tremendously from what it was when I first began almost 50 years ago. I wish I knew how fast these changes would have occurred, especially just within the last 10 years. I believe some retailing strategy of old is quite relevant, but I wish that I had embraced some of the newer techniques and innovations sooner.

What do you wish other people knew about your job?

How difficult and demanding being a business owner is. There were many sacrifices and challenges throughout the years, building this business and to get where the Shoe Box is today.

What was the first job you ever had?

Where I grew up in western Massachusetts, there was an amusement park called Riverside Park. Six Flags is now located there. As a child, I loved amusement parks, and I applied for a job there back in the early 1970s. I thought it was great earning almost $1 an hour. My first job was working at a concession stand at that park.

What’s the best piece of work-related advice you’ve ever received?

That customer satisfaction comes first, and the need to realize that they are why your business exists. Our company mission is to be honest with customers, provide great product at a good price and to treat customers with respect. If you do this, your customers will be loyal. I have parents that I waited on when they were a child who are now shopping at my store with their own children.

Five favorites

Favorite book: Fictional history, especially the Jeff Shaara Civil War series
Favorite movie: Planes, Trains & Automobiles
Favorite music: Gospel
Favorite food: My wife is a great cook, so just about anything she cooks, especially scallops.
Favorite thing about NH: There’s nothing like the landscape of New Hampshire, the four seasons, mountains, hiking and camping

Featured photo: Barry D’Andrea. Courtesy photo.

Kiddie Pool 22/01/20

Family fun for the weekend

At the movies

Catch some family-friendly screenings at area Chunky’s Cinema Pubs (707 Huse Road, Manchester; 151 Coliseum Ave., Nashua; 150 Bridge St., Pelham, chunkys.com) this weekend. On Friday, Jan. 21, the “Little Lunch Date” screening is of Happy Feet (G, 2006). The show starts at 11:30 a.m. and admission is free but reserve seating with purchase of a $5 food voucher.

On Friday, Jan. 21, it’s a “Lights Up, Sound Down” sensory-friendly screening of recent release Sing 2 at 3:45 p.m. Tickets cost $6.49.

And if you’re always on the lookout for kid-friendly screenings, you may want to save the date for a screening of Smallfoot (PG, 2018) on Saturday, Jan. 29, at 10 a.m. at Red River Theatres (11 S. Main St. in Concord; 224-4600, redrivertheatres.org). The event is part of the city’s Winterfest and tickets cost $5.

On the stage

Catch the final performance of the Palace Youth Theatre’s January presentation of Matilda Jr. on Thursday, Jan. 20, at 7 p.m. at the Palace Theatre (80 Hanover St. in Manchester; palacetheatre.org, 668-5588). All of the roles are performed by student actors in grades 2 through 12, according to the website. Call the theater for tickets.

In a book

Jack Dalton, the kid conservationist and 11-year-old author, will read the book Kawan the Orangutan: Lost in the Forest at the Bookery Manchester (844 Elm St. in downtown Manchester; bookerymht.com) on Saturday, Jan. 22, at 11:30 a.m. for storytime and crafts.

In nature

Looking for something to get little ones outside during the week? The New Hampshire Audubon is holding nature outings at the Brockway Nature Preserve in Hopkinton for 3- to 5-year-olds and their parents on the second and fourth Tuesdays of each month from 10 to 10:45 a.m. This next session, on Tuesday, Jan. 25, is titled “Who Made that Track?” Admission costs $10 per family and space is limited; go to nhaudubon.org to register.

At the museum

Or get some science indoors on Tuesday at the SEE Science Center (200 Bedford St. in Manchester; 669-0400, see-sciencecenter.org) for Storytime Science Tuesdays at 10:30 a.m. for ages 2 to 5 and their caregivers. Pre-registration is required and space is limited to 10 family units. The program will cover STEM topics through storytelling, movement, experiments and more, according to the website. The program costs $3 in addition to admission, which is $10 for ages 3 to adult and free for kids under 3 years old.

On the court

Catch some UNH basketball live and in person (masked up, according to school rules). The men’s team plays UMass Lowell on Saturday, Jan. 22, at 4 p.m. On Wednesday, Jan. 26, the men’s team will play Maine at 7 p.m. (a game rescheduled from Jan. 12). Also Wednesday, catch the women’s team in their game against Maine at 4 p.m. All games will be played at Ludholm Gym on the UNH campus in Durham. See unhwildcats.com for directions, policies and to buy tickets, which cost $10 general admission, $8 for kids and seniors.

In the kitchen — save the date

Looking to get kids some hands-on kitchen experience but not, you know, in your kitchen? The Culinary Playground (16 Manning St. in downtown Derry; 339-1664, culinary-playground.com) has several upcoming classes for kid-parent teams. While many of the January and February classes have sold out, there are still openings for March and April classes on cinnamon rolls ($58 for a parent-child team, ages 6+), I Love Paris baking class, which includes French macarons ($60 for a parent-child team, ages 8+), and a homemade pasta for cheese ravioli class ($50 for a parent-child team, ages 6+). Call or go online to register.

Treasure Hunt 22/01/20

Dear Donna,

I came across these in my parents’ basement. Not sure what they are but they seem to be in good unused condition. Any information would be appreciated.

— Marsha

Dear Marsha,

What you have are marking tacks from the George B Graff Co. They produced these racks in the early 1900s along with other products in Cambridge, Mass.

Your celluloid plastic-covered ones could have been used for map markings or anything that needs number tracking. It’s nice to see them in such good condition.

The value for the lot would be in the range of $40. It would be interesting to see what you could use them for today.

Winter veggies

Plan what you’ll plant

I am probably not the only person who is determined to lose a little weight after all those delicious but fattening meals and desserts served up over the holidays. One way to feel satisfied and lose weight is to eat more salads and enjoy more vegetables. That’s my plan, anyway, and I recently took stock of what is lingering on in my storage fridge. I still have some nice veggies from summer that still taste good and are satisfying my hunger.

Digging around the vegetable drawer I noticed several kohlrabi I grew last summer, but that had not been touched in months. I was prepared not to like them because they had been stored so long. I peeled one, chopped it into half-inch cubes, and added to my nightly salad. It was delicious! It’s even tasty as low-calorie snack food just by itself.

Gardens aren’t just for food. They can be for fun, too

Kohlrabi is in the cabbage family, but not well-known or much grown. It looks like a space alien in the garden: It is an above-ground root vegetable of sorts. Round or oblong, it can be green or purple, with leaves poking out of the beet-like “tuber” on bare stems. It is crunchy, and tastes a bit like broccoli, which is in the same family. It can be used to make coleslaw when grated with carrots.

Buy a packet of kohlrabi seeds and plant them in early June or late May. They are fast-growing plants and only need a bit of space to grow well. If you want kohlrabi all winter for adding to stir-fries, plant a green one called ‘Kossak,’ which gets large — up to 8 or 10 inches in diameter — and stores for up to four months in a cool, high-humidity place like the vegetable drawer of your fridge. I get seeds from Johnny’s Selected Seeds in Maine, but it is also available from High Mowing, Gurney’s and Park Seeds, among others.

I also found half a purple cabbage that had been lurking in my vegetable drawer since September. I expected it to be stale, but it was fine. Cabbage is easy enough to grow, but I often don’t bother because I don’t use it much — it is cheap and readily available. I grated some and added it to a green salad, adding color and bulk.

I had a great onion crop last summer. I buy onion plants from Johnny’s Seeds most years instead of babying seed-started plants indoors. When I start from seed, I start them under lights around March 1. When I start my own, even with intense light close to the seedlings, they are always a bit flimsy. Some of the plants I get from Johnny’s are nearly as thick around as a pencil, and take off and start growing immediately. The kind I grow are yellow onions, one called Patterson. They keep for months in a cool location, but will sprout and soften if left in the warm kitchen in a bowl.

The plants come in bundles of 50 to 60, according to their catalog, but last year I got closer to 100 plants per bundle. Onions don’t like competition, so weed early and often. Space your onions about 3 inches apart in the row, with rows at least 8 inches apart. They like fluffy, rich soil so be sure to add lots of compost and stir it in well. You can also start onions from “sets,” which are like little bulbs but less vigorous than plants.

What else am I eating from the garden now? Garlic. It is easy to grow, but if you didn’t plant any last October, you’re probably out of luck. It sets its roots in the fall, goes dormant, and pops up early in the spring. It is rarely available to purchase in the spring. I was out in California one spring and bought some soft-necked garlic in the spring, and it did fairly well here. You could try planting some of last year’s garlic, come spring, if you have any left over but it’s not recommended.

Potatoes are also a mainstay of my winter menu. I know, they are not usually recommended for dieters. But that is partly because of how they are served. They are a healthy starch, but many of us tend to load up potatoes with sour cream or butter. Add them to a stew or stir-fry, and they are still tasty but much less calorific.

I went 20 years once without buying a potato. I grew plenty, and saved out some for planting each spring. By only eating my own, I went a few months without any while waiting for my new crop to be ready. But it was a matter of principle to only eat my own. Commercial potatoes, if not raised organically or following IPM guidelines, can carry heavy pesticide loads.

The trick to getting lots of potatoes is to grow them in full sun. You can get potatoes where there is only six hours of sun per day, but the more sun, the more potatoes. And don’t let the potato beetles defoliate your plants. Check leaves, including the underneath side, for orange egg masses or larvae often when they are starting to grow. They can multiply exponentially if you let early beetles multiply.

Having a vegetable garden is, of course, a certain amount of work. But not only does it provide me with good, healthy, organic veggies; it also saves me lots of money and keeps me active in the garden. As we get older, the more exercise we get, the better. So start reading the catalogs or websites of seed companies, and plan what you will plant, come spring. Me? I can’t wait!

Featured photo: Try growing Kohlrabi this summer. They’re tasty and keep well. Courtesy photo.

Wheels on the trail

Bike the Windham Rail Trail — yes, even in winter

By James LeBoeuf

news@hippopress.com

James LeBoeuf is a local outdoor enthusiast, writer and musician. He grew up in the southern New Hampshire region and seeks out nature wherever he can find it. Below, he shares his appreciation for the Windham Rail Trail.

The Windham Rail Trail is a true local gem of southern New Hampshire.

Situated between Route 28, Route 111 and North Lowell Road in Windham, it offers a welcome respite from the rigors of the commerce of Route 28 as it travels up out of Massachusetts and into Salem. It is a haven for all outdoor activities that don’t require a motor, as no motorized vehicles are allowed. And one of its most popular uses is biking — which you can do even in the dead of winter.

Life of the trail

First, a little history. (I gathered my information from the Windham Rail Trail Alliance website, windhamrailtrail.org, and from nashuacitystation.org.)

The Windham Rail Trail started out like all of the other rail trails, as a railroad. From 1847 to 1849 a project was undertaken to build a rail line to facilitate movement of products between two then mill cities — Manchester, New Hampshire and Lawrence, Mass. This section was part of a new connection as there already existed a Salem portion and a Derry portion. The Windham section proved to be very costly as much land needed to be filled in to bring the surrounding lowlands up to grade and to also bore through the long granite ledges that stood in the way. This line operated until 1980, when it was abandoned and the rails were removed for scrap.

Here is where the story starts for us rail trailers. In 2003 the State of New Hampshire called for a citizens advisory committee to develop an off-road travel way along the Interstate 93 corridor. The initial idea was to develop a path that ran all the way to Concord that would encourage ways other than an automobile to head north. The Salem, Windham and Derry rail beds proved to be perfect for this. The decision was made to pave the trails to make them more usable and much easier to maintain. Together with the partially paved Salem trail and the Derry trail this forms the longest paved rail trail in the state.

Get biking

When I was growing up there were a few neighborhood daredevils I knew who even in the snow would take out their trusty bikes and slip and slide around. Usually it was a short-lived adventure as the cold and snow took over. Let’s face it, those skinny-wheeled 10-speeds of old were dry-weather machines.

Today there are all sorts of bikes made for all-season use: Think fat tire bikes. These sturdy bikes along with light and warm clothing keep the biking fun going even when the snows grace the trails. More than once I heard the familiar call of “ on your left!,” which is an alert that a cyclist is approaching faster than you are traveling and wants to pass, while I was cross-country skiing. The Windham Rail Trail is truly a four-season all-weather place.

There is more than one way to access the Windham Rail Trail but I find the best starting point to be off North Lowell Road in the Windham Depot section of Windham.

You can access this off both Route 111 and Route 28. The way off Route 111 on North Lowell Road winds along a wooded stretch passing equine farms and fields until it comes into the depot proper. As you round a curve you will see the Windham Junction gift shop. They serve a nice pre-ride breakfast or a post-ride lunch.

As you pass the store on your left old C16 comes into view. C16 is a restored caboose from the heyday of the railroad. Across the street is an ample parking lot. As you head out onto the trail proper look off to your right and down into the wood. You will see remnants of a mill stream cutting through the mire and granite. This stream passes under the trail and will feed the many marshes and ponds you will see. As you enter the trail, trees arch overhead and woods line both sides.

Nature & wildlife

The trail is overall flat with some slight grades, but none that would be considered a true hill. Proceeding down the trail the waters open on the left as serene marshes, at times right at trailside, at other times down below the grade. One of the most intriguing aspects of the trails are the granite “tunnels” the trail passes through. These are not truly tunnels as they have no roof but instead are steep granite walls that rise up right off both sides of the trail. These are vestiges of the rail line. The fact that they had to cut through so much granite to lay the rail bed down creates a treasure for us today. In winter intricate ice sculptures form from the waters that flow through holes in the stone. And keep your eyes open for the varied wildlife that can be found here. You can spot many varieties of waterfowl, hawks, fisher cats and deer. Early on the trail I did spot a beaver dam that created a small pond and a bit of a fast-water stream.

There are many side trails that veer off if you are inclined to explore. Most any day of the week during any season you can find a wide variety of people enjoying the peace of the woods and the fresh air, from parents with children taking a walk to folks walking dogs to well-suited cyclists on top-tier bikes.

With only two road crossings the trail is different from most. If you are seeking exercise either vigorous or moderate or just need to shake that cabin fever, the Windham Rail Trail can accommodate.

Featured photo: Courtesy photo.

Snowshoeing in a winter wonderland

A seasonal activity that’s accessible to all

Winter sports have never appealed to me. Skiing, snowboarding, ice skating — I can think of dozens of things I’d rather do, most of which involve being warm and cozy and, well, inside. But snowshoeing is different: It doesn’t take much skill beyond being able to walk, but it’s still a decent workout; the setting is typically beautiful and serene, where you’re surrounded by nature rather than crowds of people; and it’s pretty accessible, with inexpensive rentals available and trails all over the state.

Tom Walton, who created the Snow or No We Go snowshoe trail series that takes place over several weekends this winter in Canterbury and Franklin (see the full story at hippopress.com in the Jan. 13 edition), steps up his snowshoeing game by running — which is much easier to do with made-for-racing snowshoes that are light and only a little bigger than your shoes.

“Snow is one of the best surfaces to run on, and single-track through the woods is beyond beautiful,” Walton said. “Snowshoe racers like a packed trail because it’s faster. We use racing snowshoes, very light, from Dion.”

Even non-racing snowshoes are much lighter than they used to be, and not nearly as bulky, making it an activity that kids and even the most uncoordinated adults can do. And Walton pointed out that it is beneficial during a time of year when it’s often easier to stay inside.

“Sunlight is critical for health, both physical and emotional,” he said. “[And] it is great aerobic exercise. … Being outside on snow on a crisp, clear day running through the woods is heaven.”

Several local organizations offer snowshoe rentals and access to their trails, and some towns and nonprofits maintain trails throughout the winter — often for cross-country skiing or snowmobiling, which make for good snowshoeing trails as well.

Or, if you want to buy your own snowshoes, you can forge your own path.

“Well-marked trails are a plus but not necessary because you can ad lib and follow your own tracks back,” Walton said.

Here are a few suggestions for local rentals and trails; for more suggestions throughout the state, visit visit.nh.gov and search for snowshoeing under “activities.”

Snowshoe rentals

Need to rent a pair of snowshoes? These local places offer rentals (usually dependent on trail conditions, so call or check their websites for the most up-to-date information).

America’s Stonehenge (105 Haverhill Road, Salem, 893-8300, stonehengeusa.com) offers snowshoe rentals when trail conditions are good; as of Jan. 17, the trails were closed because conditions were poor, according to the website, and will reopen when there’s more snow. Rentals are $20 for ages 13 and up and $14 for 12 and under. Admission to the snowshoe trails without rentals is $13 for ages 13 and up and $7.50 for ages 12 and under. Snowshoes are available on a first-come, first-served basis, and reservations are not accepted.

Beaver Brook Association (117 Ridge Road, Hollis) offers snowshoe rentals for $10 a day. They’re available Monday through Friday from 9 a.m. to 3 p.m., weather permitting, and arrangements can be made for weekend rentals as well ($20). Visit beaverbrook.org or call 465-7787 to reserve, or to find out more about upcoming guided hikes.

Gunstock Mountain Resort (719 Cherry Valley Road, Gilford, 293-4341, gunstock.com) offers snowshoeing in its Outdoor Center, which includes 25 kilometers of groomed trails. It is open daily from 9 a.m. to 4 p.m. To reserve snowshoes or for private tours, and for rental pricing, call the Outdoor Center (ext. 504).

NH Audubon Both the Massabesic Center (26 Audubon Way, Auburn) and the McLane Center (84 Silk Farm Road, Concord) offer snowshoe rentals every Tuesday through Friday from 11 a.m. to 4 p.m. The cost to rent is $15 for the day, and they’re only rented out when there are 6 or more inches of snow on the ground. Adult and youth sizes are available, on a first-come, first-served basis. The Audubon also rents binoculars during those hours for $5. How-to handouts and trail maps are provided with rentals. Visit nhaudubon.org.

Pats Peak (686 Flanders Road, Henniker, 428-3245, patspeak.com) offers snowshoe rentals for $19 a day. It has three trails ranging from easiest to expert (recommended only for those with expert ability and equipment), with distances of 1 to 3.5 miles and vertical inclines of 200 to 700 feet. The trails are free to use, but Pats Peak does not maintain them, and conditions are dependent on weather. A snowshoe map is available, and conditions can be checked daily on the website.

Local trails

If you own snowshoes, you can use them anywhere that has enough snow, but some local trail systems are more likely to have packed snow, either because they are maintained or because they are well-used. Here are a few ideas.

• Adams Pond Trail (Pillsbury and Adams roads, Londonderry, 437-2675, londonderrynh.org) is open for snowshoeing.

• Beaver Meadow Golf Course (1 Beaver Meadow Dr., Concord, 228-8954, bmgc.golf) has groomed trails for snowshoeing that are maintained by the Concord Parks & Recreation department.

• Benedictine Park (341 Wallace Road, Bedford, 228-1231, bedfordlandtrust.org) has town-owned trails that are available for snowshoeing.

• Horse Hill Nature Preserve (184 Amherst Road, Merrimack, 882-1046, merrimackparksandrec.org) has a variety of conservation trails that you can traverse with snowshoes.

• Mine Falls Park (Whipple Street, Nashua, 589-3400, nashuanh.gov) offers trails that can be used for snowshoeing.

• Southwest Park (at Yudicky Farm, off Main Dunstable Road, Nashua, 589-3400, nashuanh.gov) also has trails open for snowshoeing.