Cute Coops

By John Fladd
jfladd@hippopress.com

In May, the New Hampshire Farm Bureau Federation held a statewide Chicken Coop Contest.

“People love chickens,” said Leandra Pritchard from the Farm Bureau Federation, “especially our backyard farmers. We knew we would probably reach a good amount of people with a chicken coop competition. A lot of the backyard farmers like to put their creativity to work, and they take good care of their chickens because they love their eggs and [practice] good animal husbandry and taking care of their animals. We wanted to celebrate that.”

In partnership with the Northeast Organic Farmers Association (NOFA) and Osborne’s Farm and Garden Center in Concord the Farm Bureau Federation invited New Hampshire chicken enthusiasts to send it photos of their coops. There were three categories: Most Likeable by a Chicken, Best Reuse of Existing Materials, and Best Youth-Built.

The winner in each category won a prize package of a Farm Bureau membership, a NOFA membership, a grain certificate and a chicken care basket. “And a sign that they can put on their cupola,” she said.

Pritchard, who raises chickens herself, pointed out that while raising chickens is fun and emotionally rewarding, it involves a lot of work. People shouldn’t make the decision of keeping a coop lightly, she said.

“Chickens need fresh water every day. They need plenty of good feed and they need their roosting boxes filled with fresh bedding. You have to check on them at minimum once a day, but I’m sure more people do more than that because they’re not going to produce good eggs for you unless you have proper water and food for them.”

This year’s contest winners with descpitions according to the Federation:

Best Re-Use of Existing Materials: The Cluck Wagon by Ted West This won for its durable, mobile design built largely from repurposed parts, housing up to 25 chickens with features like a gravity-fed waterer, a predator-safe ramp, and a circus wagon flair.

Best Youth-Built: Feather Fort by The Paone and Lebel Family This winner features kid-led construction with classic wood framing, T1-11 siding, asphalt shingles and a charming Dutch door.

Most Likeable by a Chicken: The Compost Coop-oration by Liz Barbour This won for its integrated coop, run and “chunnel” system that lets chickens safely roam and compost garden waste. It also offers features like heated water, a poop bench and a sand floor for happy, healthy hens.

A home for the bread

Woodman’s Artisan Bakery takes its farmers market success to its own shop

By John Fladd
jfladd@hippopress.com

Bill Woodman makes bread — a lot of bread.

“We rotate the breads every day,” he said, “probably a good 12 to 14 potential varieties of breads that we can offer from types of sourdough, German rye, baguettes, Italian semolina with sesame seeds — that’s a nice one — a German flaxseed rye called leinsamenbrot. That’s a hearty, hearty bread. Leinsamenbrot means flaxseed bread. So with rye flour, it’s a much denser bread.”

But what Woodman, the owner of Woodman’s Artisan Bakery in Nashua, really dreams about is panettone, a tall, round loaf of enriched Italian bread.

“Right now,” he said, “the unicorn, so to speak, is probably the Italian panettone. There’s a baker in Italy — we follow him on social media — I’ve dabbled a little bit in trying to make a panettone, but I’m too busy to actually focus on it the way it needs properly. But to be able to get a nice, proper Italian panettone like he makes, with a nice open, airy crumb from the sourdough, to be able to use the exact sourdough culture, you know, it’s a pasta madre, I believe they call it in Italian. It’s like a drier starter dough and it’s like wrapped up in a towel, so it partially dries out on the outside of the actual starter dough. And it’s supposed to impart these different finer nuances into the bread. But to be able to get that, it’s something that would be very unique and very special. You just don’t see around here very often or at all. You get the stuff in the grocery stores around Christmastime, but it’s definitely not the same thing.”

Woodman started his business by selling bread at area farmers markets.

“We started at Salem [the Salem Farmers Market] on Sundays,” he said. “We started there, trying to figure out if there is a demand for breads. We make European-style artisan breads and pastries — croissants, Danishes and German pretzels. After about a season, we had picked up business, so we decided to do the winter season. At that point we picked up a couple more farmers markets for the winter season. Business picked up a little bit. You started to see your regulars coming more and more. And then the following year came and we just decided to go all in. We picked up six markets a week, so there was no sleep for me whatsoever. And it kept going from there.”

Woodman recently opened a storefront bakery in Nashua. The bakery offers sandwiches and coffees, but the main focus is on bread.

“We tell people our breads are real bread,” he said. “The pastries are real pastries, and what we mean by that is that our sourdough for instance is flour, water and salt. So it’s real ingredients, real breads. We have a lot of people who are gluten-sensitive who can eat a lot of our sourdoughs and not get sick not have a reaction. They can eat our croissants and Danishes because the flour that we use in those products comes from France and it has a lower protein content, so they can eat those and have no reaction as well.”

Woodman was approached by an importer who introduced him to French flour.

“The sales rep came in and introduced himself,” Woodman said, “and started telling us a little bit about what the product was. He had explained the company is out of France, and they sell through his company here. If we were interested, a sales rep as well as a baker would come for a couple days, work with us and teach us about the products. I thought it was a great opportunity for my staff and myself to learn about something new. And so we said, sure, let’s give it a try, so they came in and we started working with it.” It was a game-changer, Woodman said.

Woodman’s Artisan Bakery

Where: 4 Sunapee St., Nashua,
Hours: Tuesday through Sunday, 7:30 a.m. to 5 p.m.
More: 718-1694, woodmansartisanbakery.com
During the summer, Woodman also sells his bread at the Concord Farmers Market on Saturdays from 8:30 a.m. to noon, at the Bedford Farmers Market on Tuesdays from 3 to 6 p.m., and at the Salem Farmers Market on Sundays from 10 a.m. to 1 p.m.

Featured photo: Woodman’s Artisan Bakery makes traditional European style breads. Photo courtesy Bill Woodman.

The Weekly Dish 25/06/12

News from the local food scene

By John Fladd
jfladd@hippopress.com

Noodles at Nash: The Lucky Lantern Noodle Restaurant has opened at The Nash Casino (Pheasant Lane Mall, 310 DW Highway, Nashua, thenashcasino.com). It is one of three sit-down restaurants in the casino. As its name suggests, the restaurant specializes in Asian and Asian-inspired dishes, particularly those with noodles. It is open seven days a week, from 5 p.m. to 2 a.m.

Harpoon in NH: Harpoon will open its first brewery and pub in New Hampshire on Sunday, June 15. The brewpub will be located at 215 Canal St., Manchester, in the Queen City Center. In a June 5 press release, the Harpoon parent company said the new location will include an experimental brewery, restaurant, tap room, private event space, and an outdoor beer garden. Visit harpoonbrewery.com.

Two great tastes: There will be a chocolate and wine pairing event at Wine on Main (9 N. Main St., Concord, 897-5828, wineonmainnh.com) Thursday, June 12, from 6:30 to 8 p.m. Chocolate expert Maggie Prittie will guide participants through tasting four single-origin chocolates alongside four complementary wines. Tickets for this 21+ event are $39.19 through eventbrite.com and include chocolate and wine samples as well as a lesson on the history of chocolate and how to taste it.

Better than breakfast in bed: Celebrate Father’s Day with a “Dad and Me Pizza Cooking Class” at Uno Pizzeria & Grill (15 Fort Eddy Road, Concord, 226-8667) on Saturday, June 14, from noon to 2 p.m. This is an interactive cooking class where dads and the kids can bond over making deep dish pizza from scratch. Chefs will guide participants through every step from preparing the dough to adding favorite toppings. Adult tickets are $44.52 and children’s tickets are $12.51 through eventbrite.com.

Order online for this food fest: Starting Sunday, June 15, Temple B’nai Israel (210 Court St., Laconia, 524-7044, tbinh.org) will accept orders for its annual Jewish Food Festival. Dozens of types of traditional Jewish dishes will be available for drive-thru pickup on Saturday, July 19, and Sunday, July 20. Orders will be accepted at tbinh.org/shop-page through Monday, July 7.

Tough row to hoe

Gardening in difficult conditions

By Henry Homeyer
listings@hippopress.com

The very last day of May this year surprised me: We got three inches of rain in a little over 12 hours. Although not unheard of, it came after a month when we often got an inch or two of rain over a two- or three-day period. The ground is soggy, our brook is overflowing — and we have no way of knowing if the summer will continue wet or turn hot and dry. As gardeners in uncertain times, it helps to plan for the worst and celebrate when we have the best. Let’s look at what you can do to help your plants survive.

First, if you have a big rain, the best thing you can do is STAY OUT OF THE GARDEN. Wet soil compacts when you walk on it, making it less hospitable for plants because they get nutrients, water and oxygen through their roots. You already know better than to walk in your growing beds, both in the vegetable and flower gardens. But your lawn will suffer, too, if you walk on it while wet, and your footprints may make it lumpy.

We have lots of wide flower beds, wide enough that we cannot weed some of them while standing on the lawn. So we place flat stepping stones in the beds, strategically placed so we can step on them to weed or pick flowers for vases in the house. This being New Hampshire, we seem to have a good supply of relatively flat stones to use. If we dig one up, we save it for future use. If you don’t have stones, you can buy them from garden centers. Look for stones that are larger than your shoe, but get some bigger ones, too.

We also make pathways through large beds. We have a bed of candelabra primroses (Primula japonica) that is approximately 25 feet by 30 feet in size that contains hundreds of these beauties. We designed and built three pathways through and around it. And although we cannot access it all, it helps.

First we picked a route. Then we dug up and moved primroses and weeds to create a pathway about 18 inches wide. I find the CobraHead Weeder (cobrahead.com) can get under even mature plants and lift them, undamaged, for moving. This works best if the soil is moist — not a problem this summer. We got a nice rootball with each if we inserted the CobraHead in three or four places and loosened the soil a little before lifting the plant.

For our walkways we put down landscape fabric and pin it in place with landscape staples. We avoid woven landscape fabric, as weeds tend to grow through it. We use an almost see-through spun fabric, which does well by us. We cover the fabric with a 2-inch layer of quarter-inch washed pea stone that I buy at a gravel company and bring home in my trusty, rusty 2004 Toyota pickup truck. Lastly, we spread some finely ground bark mulch along the edges of the path to help keep weeds and soil from migrating into the walkway. Steel edging would be good, but it’s expensive.

Bark mulch is good in both wet times and dry times. Persistent weeds can grow through it, even a layer an inch-and-a-half thick. But it reduces weeding considerably. It helps to minimize evaporation in hot, dry weather, too. In wet times some weeds will grow in it — but they can’t hold on as well as in soil, so they pull easily.

Raised beds are great in wet times. I have a wooden one I built using rough sawn pine that is 16 inches tall. I filled it with a mixture of garden soil and compost I buy loose in bulk. You can buy both at good garden centers, and a 50-50-mix works well, though I sometimes add peat moss and perlite if the mix is too heavy. In these recent rains my raised bed stood happily above the water-filled walkway around it.

Mostly in the vegetable garden I make 30- to 36-inch-wide raised beds without wood sides. I just hoe up soil from the walkways into a bed that stands up 6 inches above the walkway. Our dog, Rowan, seems to instinctively know not to run through the beds. I work lots of compost into the soil to keep it light and fluffy.

The walkways I mulch with a layer of newspaper (three or four pages thick) covered with straw. I can use the same technique around big plants like tomatoes or Brussels sprouts. Onions and carrots? I just fit some straw in between the rows.

Peonies are a problem in wet times. Double peonies, those that have a blossom packed with petals, get heavy when wet. They flop over and sometimes the stems break. Metal peony rings are sold — they are like tomato cages but wider and lower. It is best to install them in April, before they get tall and bushy. Even so, I find they often don’t work — they are too short to protect tall stems.

What I prefer for peonies and other tall plants is to install three stakes around them, and then encircle the clump about two-thirds the way up with green garden string. For plants like peonies, I use bamboo stakes. For taller, heavier plants like New York ironweed or ‘Henry Eiler’ Rudbeckia, I use 4-foot-long 1-inch hardwood grade stakes that I paint green to disguise them. I drive them into the ground with a 3-pound sledge.

The bottom line is this: Despite all we do to prevent damage by storm or drought, not every plant is going to look its best all summer. So I focus on the beauty of the successful plants, and dream of sunny days punctuated with an occasional shower.

Reach Henry by e-mail at henry.homeyer@comcast.net or by mail at PO Box 364, Cornish Flat, NH 03746.

Treasure Hunt 25/06/12

Dear Donna,

I was ready to put this in a yard sale this summer. My sister said “no, it could be worth a lot of money.” She said to ask you. Hopefully you can help resolve this.

Thank you, Donna,

Ann

Dear Ann,

Corningware can be very collectible. It’s been around since the 1950s, made in Corning, New York. Some pieces can be worth more than others; the age of the pieces, rarity, pattern and condition all are factors. I have seen some pieces with values into the thousands. Tough to believe for cookware pieces, but true. I grew up with Corningware and my mom used it a lot. I remember the blue and white pattern in the cabinets.

Your pattern French Spice was in production from the 1970s to the late 1980s. Your 5-quart with the cover would be in the $50 range. Having the cover is a bonus. Uncovered would have less value.

So your sister was right in checking!

Thanks for sharing, Ann, and good luck finding it a new home. Maybe worth keeping now?

Singular

A Chorus Line closes out Palace season — a review

By Michael Witthaus
mwitthaus@hippopress.com

When A Chorus Line opened in 1975, it upended the Broadway world. The behind-the-scenes look at casting a musical has no star; it’s a study in a shared spotlight. An impossibly massive ensemble of dancers opens the show, singing “I Hope I Get It” in unison. Each is vying for one of eight spots on the line, and half are dismissed in the first 10 minutes.

The musical ends the current Palace Theatre season, and it’s a detour from the multimedia-enhanced productions done so far. The staging is spare, set changes are minimal, and raw emotion drives the action, as Zach, the show’s director, admirably played by Justin Wolfe Smith, probes the remaining 17 hopefuls to learn more about them.

What begins with Zach asking a reluctant group about when and where they were born quickly leads to prodding the aspirants about their hopes, dreams and demons. Mike (AJ Love) recounts how he began dancing in preschool, while streetwise Sheila (Olivia Warner in a standout performance) dismisses the process.

The cracks in Sheila’s hard exterior are then laid bare in “At The Ballet,” an early musical highlight that reveals how she turned to dance as a refuge from a painful childhood. She’s joined by fellow auditionees Bebe (Alexis Yard) and Maggie (Jessie Roddy) for the poignant number, as both describe similar experiences.

One by one, each has their moment. Tone-deaf Christine (Palace veteran Emilee Clapp) and her supportive husband and dancer Al (Matthew Quintero), too short Connie Wong (Madeline Falco), Mark (Kevin Bowman), struggling with sexual identity, and others respond to the Oz-like Zach, who stays offstage for most of the show.

As Diana, Camille Theriault shines in her solo of “Nothing,” a song that reveals a primary theme of A Chorus Line, the line separating those who perform in search of acclaim from others who simply seek a sense of belonging. Spoiler alert: Everyone here belongs to the latter group.

“One,” the most well-known song in the show, is performed twice; the first time is a rehearsal, the second fully fleshed out and splendid. The initial run-through reinforces the tone raised by Diana, when Zach tells the dancers to move in perfect synchrony, commanding, “I don’t want anyone to draw my eye.”

The Act Two spotlight closes in on two characters who clearly don’t want it. During a tense interaction with Zach, Maggie pleads for a spot on the line as she performs “The Music and the Mirror,” a showstopper that brings her past to the surface, and finally shows a bit about the mysterious Zach.

Director Carl Rajotte does a solid job of bringing A Chorus Line’s many elements into focus, particularly in the first act. With help from Assistant Choreographer Sebastian Goldberg (who doubles as Zach’s number two in the show), an enormous cast is distilled fluidly, meeting the show’s biggest challenge of making many into one.

The show has many memorable and expertly performed songs, including AJ Love’s wonderful reading of “I Can Do That” and “Dance: Ten; Looks: Three,” a comically NSFW number done by Brooke Cox as Val. In “What I Did For Love,” Camille Theriault is joined by the full cast to testify everyone else longs to belong to the family of dance. The final number, brimming with the Palace’s signature flash and verve, is a great payoff. This production of A Chorus Line is by all means worth seeing, with a solid cast, wonderful music and a vital message.

A Chorus Line

When
: Fridays at 7:30 p.m. Saturdays at 2 & 7:30 p.m. and Sundays at 2 p.m. through June 22
Where: Palace Theatre, 80 Hanover St., Manchester
Tickets: $39 and up at palacetheatre.org

Featured photo: The cast of A Chorus Line. Photo courtesy of AnnMarie Lidman Photography.

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