Click here for the Kearsarge Regional School District's latest Newsletter. December 2013-2014-newsletter KRSD
The Great Pumpkin Race is this Friday, October 18, 2013 and all are welcome! It will be held on Gould Road in New London, behind the Town Green. Registration is at 5:30pm and the race is 6:00pm. Take two axles, add four wheels and you're ready to race. There are a few rules:
The Official Pumpkin Race Rules have been established to promote fair play and inspire good old-fashioned American Ingenuity.
All Pumpkin Racers must design and race their Pumpkin Races according to these few important rules to ensure that the Pumpkin Race is fun and fair for everyone.
- RULE #1 Craft your Pumpkin RaceCar using a single pumpkin.
- RULE #2 Insert two independent axles through your pumpkin and attach wheels to the axels. Spice up your racer with style.
- RULE #3 You may not attach your pumpkin onto a pre-fabricated chassis of any kind (skateboard, stroller, Tonka truck, etc., etc...) A.K.A. The "Anti-Stealth" Rule.
- RULE #4 NO EXPLOSIVES or PYROTECHNICS.
- RULE #5 No pushing or "helping" your Pumpkin Racer on the starting line. Our Race Officials have seen it all - the last minute shove, the hidden thumb flick, the early release, the remote control chassis, etc. etc. See Rule #6.
- RULE #6 NO CHEATING. Feel great about being honest and fair. Don't be tempted to be a Cheater Pumpkin. Use the honor system and obey the spirit of these rules. Our Race Officials have a keen eye and the Mallet-O-Justice ready to bring a Cheater Pumpkin down
WITH YOUR RIGHT HAND ON YOUR MOUSE, REPEAT THE SOLEMN PUMPKIN RACER PLEDGE:
"I pledge to always do my very best and play by the rules because Cheater Pumpkins never prosper." This is the Pumpkin Racer Pledge
Congratulations, Pumpkin Racer. Get out and enjoy the fun!
Come have a conversation with Dartmouth College President Emeritus James Wright at the Tracy Memorial Library on Wednesday, October 23 at 7pm. This program is sponsored by The Friends of Tracy Memorial Library and is free and open to the public, RSVP appreciated 526-4656 ext. 1. The program will be followed by the Friends' annual meeting and election of officers.
The New London Historical Society presents The Stone Walls Project with Dr. Sandra LeBeau, adjunct professor of history, Colby-Sawyer College and Ryan Bernstein, 2013 Summer intern, New London Conservation Commission, Colby-Sawyer College on Wednesday, March 27th, 7: pm Dessert Social, 7:30 pm Program begins at Tracy Memorial Library, Main St., New London.
This meeting will highlight the significance of New London's stone walls and share recent developments in this community mapping project.
Families and those of all ages are invited to participate in this meeting which will discuss what is known about New London's stone walls and make plans to identify and map additional stone walls in and around our community.
If you have maps, photos old & new, or other stone-wall-abilia you are invited to share it with the group!
Come early to socialize with friends and neighbors over dessert and a cup of coffee; or show up at 7:30 for the program. This event is free thanks to our friends at Tracy Memorial Library! www.NewLondonHistoricalSociety.org
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Yukon Gold- round-oval tubers with yellow-buff skin and delicious light yellow flesh. Suitable for any cooking style and stores well. Red Maria- this all-purpose red spud is great for a mash or a fry. Flavor sweetens in storage. Reba- excellent flavor--one of the highest rated in taste-tests. Good for baking (not too dry, not too moist), potato salads, boiling, mashing, and is a great keeper. La Ratte Fingerlings- unique nutty flavor and smooth, buttery texture. The variety originated in Denmark in the late 19th century and is a favorite of French chefs, ideal for roasting and boiling. French Fingerlings- pink-skinned fingerlings with yellow flesh that is flecked with red. This variety is known for its gourmet-quality flavor and is best boiled or roasted. Adirondack Red- a red skinned and red fleshed potato which has excellent flavor. Very good boiled (color will fade), good for potato salad and mashed, excellent pan-fried, excellent roasted and baked (moist). Will not gray after boiling and will remain firm for salads. Color will fade to a lovely shade of pink when mashed and a darker shade when roasted. Very high in antioxidants, especially the skin.
You can purchase any of these varieties at their Winter Market on Friday from 3-6pm and Saturday from 10-1pm, Main Street, New London, NH.
Take a look at Taking Action for Wildlife, a collaboration between NH Fish and Game and the UNH Cooperative Extension to help communities, conservation groups and landowners conserve wildlife and habitats in New Hampshire. You'll find helpful resources along with stories about what other communities are doing to protect habitat and wildlife.
Read their most recent newsletter. . . KRSD January 2012-2013-newsletter.
If not, look at the ones at Spring Ledge Farm in New London, NH. They are absolutely beautiful and huge! They offer white, red, burgundy, Jingle Bells and pink poinsettias, as well as Winter Rose cut flower poinsettias. Spring Ledge Farm has grown their own poinsettias for 16 seasons now. The poinsettia industry has trended toward mass-production, with large growers in Canada and the mid-Atlantic flooding the markets. As they cut costs over the entire crop, the quality of these mass-market plants suffers.
To grow a high-quality poinsettia, with strong branches and healthy, colorful bracts, they space their plants correctly, starting them off with beneficial root microbes and carefully adjusting the growing temperatures as the season progresses. The poinsettias are grown alongside their cyclamen, which is started from seed the previous January and amaryllis and paperwhites which they force in the Fall.
With their own supply of plants growing in their large greenhouse, they can easily keep the farmstand stocked with fresh color for your holiday needs.
Check out this video which illustrates how they grow their own poinsettias. Click here for the YouTube video, (best viewed with "large viewer option").
Then you may be interested in attending a program on "Beech Management", sponsored by the UNH Cooperative Extension and New Hampshire Timberland Owners Association on Saturday, September 29, 2012 , at Proctor Academy Woodlands, 64 North Street, Andover, NH from 8am-noon. The cost is $10 for NHTOA/NHTHC members and $15 for non-members; preregistration is required. Checks are payable to NHTOA and should be sent to NH Timberland Owners Association, 54 Portsmouth Street, Concord, NH 03301. Or call 603-224-9699 to register.
Workshop will be outdoors, rain or shine; dress for the weather. Topics will include: beech as a wildlife food source, beech bark disease, beech lumber value, mechanical and herbicidal control techniques, and silvicultural techniques used to promote or discourage beech regeneration.
Check out their web site at www.nhtoa.org. For questions or directions, call Eric Johnson at 603-344-1130