Summer Pickin'

I ran out of homemade strawberry jam in May. It was dreadful having to go a whole month without it! Last week my sister and I picked enough strawberries to make 34 jars of strawberry jam! It's already going fast but I froze enough berries to make more just in case I run out again. Now I am gearing up for the raspberries (my favorite!) and blueberries. There are so many wonderful "pick-your-own" farms nearby, one right here in Ashburnham. Odd Pine Farm has been a family farm for 52 years and they have the best PYO blueberries around. They open for picking around July 22. Barrett Hill Farm also has PYO blueberries (opening July 15) as well as a beautiful post and beam farm stand where they sell fresh berries, produce, jams, jellies, granola, and bread. They also raise and sell angus beef, pork, and lamb. Red Apple Farm in Phillipston and Lanni Orchards in Lunenburg both have PYO berries and fantastic farm stands. Don't let the summer go by without tasting the glorious produce grown right here in New England.

A Walk in the Woods

An early-morning walk is a blessing for the whole day.

~Henry David Thoreau

I never take for granted the view from my back yard. Looking across the fields behind my home, the waters of Upper Naukeag Lake rise up to meet an array of mountains that sweep across the landscape. To the left stands Mt. Monadnock. In the center is Little Watatic. To the right, Mt. Watatic is visible along the tree line.

These mountains welcome me back every time I visit their well worn paths.

I find inspiration and peace when hiking, especially in the spring after a long winter’s hibernation. The smell of the ferns coming to life, the sound of the birds calling as they soar above, and the feel of my muscles simultaneously rejoicing and complaining after being neglected for too long all grant me a sense of harmony and connection with the world around me. Even when I am hiking with friends, I find myself in deep, contemplative thought. I send a silent, “Thank you” up to the heavens in gratitude for nature’s beauty. Not a bad way to spend a day.

Covered Bridges of New England

ANCIENT BRIDGE

by June Bacher

Though weather-worn, it sits there

In dignity and charm--

The ancient bridge of childhood

That led to Grandpa's farm.

It used to like the rainstorms

And never minded dust;

Somehow though that's different

From aching boards--and rust.

Do you think it remembers

Young lovers' Sunday walk?

The joy of moonlight hayrides--

The laughter and the talk?

Does it recall the wagons

With pumpkin piled sky-high

On the way to market

For sweet November's pie?

Though weather-worn, it sits there,

As if awaiting sound

Of young, impatient hoof-beats

Upon the frozen ground.

A few years ago my husband and I took a drive to Brattleboro, Vermont, something we had done many times. But on this particular day as we drove over the Creamery Covered Bridge I asked him to stop so we could take a closer look at the structure. It was a truly incredible experience and thus began my fascination with covered bridges. Between western Massachusetts, southern Vermont, and southern New Hampshire, there are 9 unique, historic bridges. We’ve put together one or two day self guided tours that include detailed driving directions and a map to each covered bridge, photographs and the history of each bridge, and other notable things to do and see in each location, including places to eat and shop. We also have to loan a copy of New England Covered Bridges: A Complete Guide by Benjamin and June Evans. Here are a few of the covered bridges in our area. Taking a leisurely drive along scenic New England roads is a great way to spend a day.

Day One: Southern NH and SouthernVermont

Sawyers Crossing Covered Bridge

West Swanzey Covered Bridge

Ashuelot Covered Bridge

West Dummerston Covered Bridge

Creamery Covered Bridge

Day Two: Central MA and Western MA

Ware-Hardwick Covered Bridge

Burkeville-Conway Covered Bridge

Bissell Covered Bridge

Arthur A. Smith Covered Bridge

Irish Blessings

Wishing you a rainbow

For sunlight after showers,

Miles and miles of Irish smiles

For golden happy hours

Shamrocks at your doorway

for luck and laughter too,

And a host of friends that never ends

Each day your whole life through!

I love the month of March with the anticipation of spring and most importantly, the celebration of St. Patrick’s Day, where everyone is Irish for the day! March is our quietest month here at the B&B so why not take advantage of our Irish hospitality and join us for a “cup of tea and a bun” or a tall glass of Killian’s Irish Red or Guinness. Stay two nights or longer anytime this month and receive a 20% discount. While you’re here plan a visit to local brewpubs including Wachusett Brew Pub, home of the famous Quinn’s Ale; Gardner Ale House, and Elm City Brew Pub. The Ale House and Elm City both serve delicious food as well. If you’re in the area on March 13 don’t miss Shamus Pender (Shamus the famous) Irish balladeer and storyteller playing at McNally’s Grille from 2-6 p.m.

Looking for a great substitute for the traditional corned beef and cabbage dinner? Try our Beef and Guinness Pie. Just make sure you save enough Guinness to sample…

Beef and Guinness Pie

Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.

Pie crust for 2 pies, rolled into a 10” x 14” rectangle
4 lb boneless beef chuck, cut into 1-inch pieces
4 tablespoons all-purpose flour (more if necessary)
2 teaspoon salt
1 teaspoon black pepper

2 teaspoon dried thyme
4 tablespoons vegetable oil
1 large onion, coarsely chopped
4 garlic cloves, chopped
6 tablespoons water
3 tablespoons tomato paste
2 cup beef broth
2 cup Guinness or other Irish stout
2 tablespoon Worcestershire sauce

3 large carrots chopped

Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Stir together flour, salt, thyme and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, and Worcestershire sauce and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 hour.

Remove from oven and add chopped carrots. Pour into a 9” x 13” pan. Cover with pie crust (make sure you add slits in crust to let heat escape) and bake for 1 more hour.
Enjoy!

Valentine's Month

Being deeply loved by someone gives you strength; while loving someone deeply gives you courage.

~ Lao Tse

February is one of my favorite months. Not just because of Valentine’s Day, but that’s part of it. I first “fell in love” with love in 1972, at the tender age of twelve. My brother took me to see Camelot. Shortly after that I saw Romeo and Juliet. Oh, the heartache! The agony of bearing witness to such ill-fateful love was almost more than I could stand. But, I was hooked. Then came Love Story, The Way We Were, and Ghost. The list goes on.

Perhaps the best love story I have ever seen is Shadowlands (watch trailer below) with Anthony Hopkins and Debra Winger. It is based on the real-life story of C.S. Lewis and Joy Gresham. I watched it with one of my sisters 15 years ago. When it was over we both agreed to never watch it again. We just couldn’t take the sorrow. Beautiful, poignant, gut wrenching. Years later at the mere mention of that movie, my sister and I would just look at each other and shake our heads.

So, I’m a hopeless (hopeful) romantic. Paul and I have been in love since we were 14 and 15 and will celebrate our 27^th wedding anniversary in June. But Valentine’s Day is not just about romantic love. Celebrate universal love this month! Tell someone special in your life how much they mean to you. Tell your parents, your children, your partner, your friends, your neighbors, and your co-workers. Write a love letter, call an old friend, invite someone who’s alone over for dinner, bake some chocolate truffles to share, take that special someone to a romantic B&B for the weekend (hint, hint) but especially be good to yourself.

Happy Valentine’s Month!

Chocolate Truffles

¼ cup heavy cream

2 Tb. Grand Marnier (see note below)

6 oz. German sweet chocolate

4 TB. Softened butter

Powdered unsweetened cocoa

1. Boil cream in a small heavy pan until reduced to 2 Tb. Remove from heat; stir in Grand Marnier and chocolate and return to low heat. Stir until chocolate melts.

2. Whisk in softened butter. When mixture is smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes.

3. Scoop chocolate up with a teaspoon and shape into 1” balls. Roll the truffles in unsweetened cocoa.

4. Store truffles, covered, in the refrigerator. Let truffles stand at room temperature for 30 minutes before serving. Makes 24 truffles.

Note: Substitute dark rum, Cognac, Kahlua, Framboise, Amaretto or other liqueur for the Grand Marnier.

Walk a Mile in our Shoes - Literally!

Anyone who lives in the northeast, or has been following the news, knows that after a slow start we are having one of the snowiest winters in years. Every week we receive a substantial snowfall with amounts ranging from 6" to 12". Another 18" is predicted tomorrow! This means that we've been having loads of fun cross-country skiing, downhill skiing, and snowshoeing. Guests Mischa and Jessica, pictured above, took advantage of the beautiful snow, braved the cold temperatures, and borrowed our snowshoes to give them a try. They took to it with ease! Across the lake someone was kite skiing for hours. Now that's a new winter sport I must try. With only 7 weeks until spring we have to enjoy winter as much as possible. Bring your cross-country skis or borrow our snowshoes to give it a try yourself. If you prefer downhill skiing, Wachusett Mountain is only 12 minutes away and Windblown Ski Area has 40 kilometers of groomed cross country trails only 30 minutes from us.

Espresso Cinnamon Brownies

Tom, our resident guest and food connoisseur, shared this recipe with me a few months ago. This weekend Emily came home with four of her co-workers so I decided to test the recipe on them. It was a huge hit! The hint of cinnamon really gives the brownies a nice distinguishing flavor. I served it with piping hot chocolate and whipped cream, because you can never have too much chocolate. Thanks Tom!

Brownies

1 1/2 sticks butter

1/2 lb. good dark chocolate (like Ghiradelli)

1/8 cup espresso coffee

1 1/2 cups sugar

2 tsp. vanilla extract

1 1/2 tsp. ground cinnamon

4 eggs

1 cup flour

1/2 tsp. salt

Preheat oven to 350 degrees. Grease a small jelly roll pan or 8" square pan. Melt chocolate and butter over double boiler. Remove from heat. Add espresso, sugar, cinnamon, and vanilla. Whisk to combine. Add eggs, one at a time, whisking after the addition of each egg. Add salt and flour. Stir to combine. Bake for 22 minutes if using the jelly roll pan or slightly longer if using the 8" square pan.

Bring on the SNOW!!!

We’ve been waiting, and waiting, and waiting. Now finally the snow is really coming, just in time for the holiday weekend! With our skis waxed and ready to go we will be cross-country skiing across beautiful Upper Naukeag Lake this weekend. The conditions will be perfect for both alpine and cross-country skiing. Bring your skis and head right out the back door or get your discounted tickets to Wachusett Mountain and spend your day there. We have a pair of snowshoes for anyone who wants to try that too! Start your day with a hearty breakfast to keep you energized and return to a warm crackling fire and the most delicious hot chocolate you can imagine. Or, if you prefer to stay inside, just relax and enjoy the fire and the spectacular view with a glass of wine and homemade refreshments. Early check-in and late check-out. We can’t wait to see you!

Winter Specials

Ski and Stay Special

Ski Free at Wachusett Mountain when you stay two or more consecutive nights, mid-week, during January, February, and March. Half price off lift tickets on weekends and holiday periods (Dec. 24-Jan. 2; Jan. 15-Jan. 17; Feb. 19-Feb. 27) with a stay of two nights or longer. One ticket per person per stay. Based on availability. Mention Free Ski with reservation. Must be booked directly through our website or by calling toll free at 877-827-5044. Can be combined with our Spa Special. Gift Certificates also available.

Dining Special

Receive a $50.00 gift certificate to Sonoma Restaurant, Harrington Farm, or Michele’s Ristorante when you stay two nights or longer mid week or on weekends. Available through March 31, 2011, excluding Valentine’s Weekend, Feb 11-14. Based on availability of room and restaurant. Mention Dining Special when booking. Must be booked directly through our website or by calling toll free at 877-827-5044. Can be combined with Spa Special. Gift Certificates also available.

Spa Special

Treat yourself or someone you love to a one-hour individual massage or 75-minute tandem massage at the Chiropractic and Wellness Center. Includes warm stones, refreshments, and tea. May be added to any room of your choice for $60/individual or $150/tandem massage. Based on availability of room and spa. Can be combined with our Ski and Stay Special or our Dining Special. Must be booked directly through our website or by calling toll free at 877-827-5044. Gift Certificates also available

Gift Certificates

Looking for the perfect gift? We have just the solution: a Gift Certificate to The Maguire House Bed and Breakfast. Certificates are available for $165.00 for the Country Room, $175.00 for the Rose Room, and $185.00 for the Wisteria Room. Our guests are treated to a full breakfast, complimentary afternoon refreshments, including wine and cheese and homemade goodies, gourmet chocolates, and fresh flowers in their room.

Interested in add-ons? Tell us what you are looking for and we’ll help you plan the perfect getaway for someone special. Here are a few suggested add-ons:

Bouquet of flowers to take home: $35.00

Birthday/Special Occasion Cake: $25.00

Mylar balloons: $15.00

Individual Massage: $60.00

Tandem Massage: $150.00

Restaurant Gift Certificate: $100.00

We are happy to assist with any other special requests. Please email your request to us. We will then send a beautifully designed gift card to you or directly to the recipient.

Merry Christmas

I saw a stranger yesterday; I put food in the eating place, drink in the drinking place, music in the listening place. In the sacred name of the Holy Trinity, He blessed myself and my house, my cattle and my dear ones; and the lark said in her song: Often, often, often, Goes the Christ in the stranger's guise. Often, often, often, Goes the Christ in the stranger's guise. ~ Celtic Rune

Merry Christmas and Happy Holidays from our home to yours. We wish for all of you a season of peace and love.

The recipe for December is from Helen McCarty, a dear family friend who passed away many, many years ago. Helen used to work for my parents in the family business. Every year she made the most wonderful gingerbread boys. They were absolutely my favorite holiday treat. When I was eighteen I worked alongside her in the office. That Christmas she shared her recipe with me. When she passed away I kept her tradition alive and I’ve been making her recipe ever since. It is always a special day in our home when we make Helen’s gingerbread boys.

Helen McCarty’s Gingerbread Boys ~ Makes approx. 12 boys

1 cup butter

1 cup brown sugar

1 cup molasses

1 cup buttermilk

1 tsp. vinegar

6 cups flour

2 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

½ tsp. ground cloves

Chocolate chips

Cream the butter. Gradually add the brown sugar. Cream thoroughly. Blend in molasses.

Sift 2 ½ cups flour with the soda, spices, and salt. Stir into molasses mixture. Add vinegar and remaining flour alternately with the buttermilk.

Chill dough for one hour or overnight. On floured surface roll to ¼ inch thickness. Press out as many boys as you can fit. Roll up remaining scraps and press again.

Bake at 350 degrees for approx. 12 minutes.

Let cool slightly and then decorate with chocolate chips. Enjoy!

Happy Thanksgiving

If the only prayer you said in your whole life was "Thank You", that would suffice. Meister Eckhart

November is a quiet month. The summer birds have taken flight to warmer places. The leaves are mostly down, the sun sets earlier, the fire burns warmly, my garden sleeps, and I feel peaceful. November gives us Thanksgiving, one of the best days of the year. It is the perfect holiday, where we gather together in love and friendship with gifts of food and good cheer. Every passing year becomes more precious than the year before. We linger longer, laugh easier, sing louder, and pray more deeply. We give thanks; for our parents, our siblings, our children, our friends, our guests. Happy Thanksgiving.

Paul makes the most incredible Pumpkin Cheesecake ever! I only let him make it once a year because I would be HUGE otherwise. I just can’t resist. Here is his “secret recipe”

Pumpkin Cheesecake

Crust

2 cups ground graham cracker crumbs

¼ cup brown sugar

½ cup finely chopped pecans

1 tsp. ground cinnamon

Melted butter

Filling

3 – 8 oz. pkgs. cream cheese, softened

1 cup firmly packed brown sugar

1 ½ cups pumpkin puree

1 tsp. ground cinnamon

1 tsp. allspice

3 eggs, room temperature

4 oz. white chocolate, melted

Butter a 10” spring form pan. Preheat the oven to 375°.

In a medium bowl combine the graham cracker crumbs, ¼ cup of brown sugar, pecans, and cinnamon with enough melted butter to bind the mixture. Press into the prepared pan. Bake for 8 to 10 minutes.

In a large bowl beat the cream cheese and 1 cup of the brown sugar until well combined. Add the pumpkin and spices. Add the eggs, one at a time, then the melted white chocolate. Do not over beat. Pour the filling into the baked crust. Place the pan in a water bath*. Bake in a 375° oven for about 45 minutes until set.

* Set spring form pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped spring form pan in roasting pan. Pour filling into spring form pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of spring form pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove spring form pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

Cinnamon Swirl Raisin Bread

This is a favorite recipe, especially in the fall and winter. The aroma of this bread baking will have friends and family standing at the ready to sample it as soon as it cools. This recipe makes 3 loaves which is great because it goes FAST! Enjoy.

Cinnamon Swirl Raisin Bread

1 ½ cups milk

1 cup warm water (110°)

2 (.25 oz.) packages active dry yeast

3 eggs

½ cup sugar

1 tsp. salt

½ cup butter, softened

1 cup golden raisins

8 cups flour, divided

2 Tb. milk

¾ cup sugar

2 Tb. ground cinnamon

2 Tb. butter, melted

Warm the milk in a small saucepan until it bubbles around the edges. Remove from heat. Let cool to lukewarm.

Dissolve the yeast in warm water and set aside until yeast is frothy, approx. 15 minutes. Mix in eggs, ½ cup sugar, butter, salt, and raisins. Stir in cooled milk. Gradually add 7 cups of the flour.

Knead dough on a lightly floured surface, gradually adding the leftover 1 cup of flour. Knead for a few minutes or until the dough is stiff. Place in a large, greased, mixing bowl and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled in size (approx. 2 hours).

In a small bowl mix together ¾ cup sugar and cinnamon.

Roll dough out on a lightly floured surface into a large rectangle ½ inch thick. Moisten dough with 2 Tb. milk. Sprinkle cinnamon mixture over moistened dough.

With a sharp knife divide the rectangle into thirds. Roll up each section tightly and tuck under ends. Place each loaf into a well greased 9 x 5 inch pan. Lightly grease tops of loaves. Let rise again for 1 hour.

Bake at 350° for 30-35 minutes or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans and brush with melted butter. Let cool before slicing. Makes wonderful toast or base for French toast.

October Events

"Beneath an autumn sky grateful hearts gather to share in the blessings of this beautiful life".

Wood smoke drifting in the air, leaves falling silently to earth, pumpkin pie baking in the oven, family and friends gathered together, this must surely be October. Here are some fun ways to spend an October day:

1-2 Friday & Saturday, 8 pm. Leading Ladies at Theater at the Mount, 444 Green St., Gardner. The musical comedy who-dunnit from the creators of Cabaret and Chicago. Tickets $20. Call the box office, 978-632-2403 or visit the mwcc.edu website. Repeats Oct. 8 – 10.

1-3 Friday and Saturday, 8 pm, Sunday 2 pm. Moonlight & Magnolias at Stratton Playhouse, 60 Wallace Avenue, Fitchburg. The hysterical behind-the scenes story of how the beloved novel Gone with the Wind was brought to the big screen. Tickets $12, call 978-345-6066 or Stratton Players

2 Saturday, 10 am – 4 pm. The Annual Horseshed Crafts Fair at the First Church of Christ Unitarian, on the Town Green, Lancaster. Over 80 crafters offer hand made items such as jewelry, quilts,baskets, ceramics, painted clothing, needlework, toys, wood items, silk flowers, holiday gifts, art works and more. Call the church at 365-2427. 



2-3 Saturday & Sunday, 10 am – 5 pm. 12th annual North Quabbin Garlic and Arts Festival at Forster’s Farm, 60 Chestnut Hill Rd., Orange. Always scent-sational, it’s the ‘Festival that Stinks.’ Two days of peace, love and garlic, with chef demos, food courts, music, workshops, and garlic games galore. Admission $5/day, $8 for weekend pass. Kids 12 and under free. Visit www.garlicandarts.org.

2-3 Saturday & Sunday, 11 am–4 pm. Harvest Festival at Overlook Farm, 216 Wachusett St., Rutland. Explore the homes in the Heifer Global Village to learn about traditional harvest celebrations in Peru, Poland, Kenya and more. Take a hay ride to the gardens, purchase local organic produce, browse the shop featuring fair trade and handcrafted items from around the world, meet the farm’s animals and learn about Heifer International. Admission $5 (under 12 free). Call 508-886-2221. 



3 Sunday, 4 pm. Historical Piano Concert, Ashburnham Community Church, 9 Chapel St., Ashburnham. Pianist Malcolm Halliday and tenor, Stanley Wilson: Works of Chopin and Mendelssohn, with a piano of the composers’ lifetimes, from The Frederick Collection of Historical Grand Pianos. For details, Frederick Collection. Admission $10, children and students free. Call 978-827-6232. 

http://www.frederickcollection.org

5 Tuesday, 4:30 & 7 pm. Remembering Galileo: Scenes from The Life of Galileo at Percival Auditorium, Fitchburg State College, 160 Pearl St., Fitchburg. Remembering Galileo opens with a theatrical performance scenes from Bertolt Brecht’s play The Life of Galileo. Professor Richard McElvain will re-enact his stellar performance of the title role; with additional characters in the play performed by Fitchburg State theater students. Open dress rehearsal on Oct. 4 at 6 pm. Tickets: $5/general public; $3/students (at the door). Call 978-665-3709. www.fsc.edu/cultural. 



7 Thursday, 3–9 pm. First Thursdays celebration in downtown Fitchburg. Main Street in Fitchburg becomes home for the First-Annual “Fall Music Fest.” Community members, the University community and all of North Central Massachusetts residents are invited to celebrate fall, and Fitchburg’s distinction as the region’s premier town/gown community. Contact First Thursdays Director David M. Roth, 978-340-0486. 



7 Thursday, 5:30 - 7:30 pm. Opening of Exhibit on NatureWorks at Rollstone Studios, 633 Main St., Fitchburg. Light refreshments. Part of the “First Thursdays” events in downtown Fitchburg. Call 978-348-ART1. 



8-10 Friday & Saturday, 7:30 pm, Sunday, 2 pm. The Cemetery Club at Barre Players Theater, 64 Common St., Barre. Three Jewish widows meet once a month for tea before going to the cemetery to visit their husband’s graves. When Sam enters the scene, everything goes awry! Call 978-355-2096. 



9 Saturday, 10 am–5 pm. Scarecrow Festival at Sholan Farms, 1125 Pleasant St., Leominster Come build your own scarecrow or view and vote on your favorite. Enjoy free live entertainment, great food, children’s activities. Call 978-840-3276. Rain date, Oct. 10.

9, 10 Saturday and Sunday, 10 a.m. – 5 p.m. Art Tour - Monadnock Art/Friends of the Dublin Art Colony presents the Art Tour each October during the peak of the colorful foliage season in southwestern New Hampshire. The Tour is self-directed, and it's free for the interested public. Art lovers from all over New England, and beyond, enjoy touring the beautiful countryside, following the distinctive Art Tour signs, and discovering the often tucked-away places where artists work. Studios are open from 10 a.m. to 5 p.m. each day. During the last Art Tour there were 50 open studios with 58 artists participating. To purchase advance tickets, visit: www.macdowellcolony.org/NHBenefit2010. or call 603-924-3886.

9-10 Saturday, 8 am–5 pm, Sunday, 8 am–3 pm. Battle of Sayler’s Creek Civil War Re-enactment at Murdock Farm, Elmwood Road, Winchendon. The last battle, in 1865, between the North and South will be re-enacted by the New England Brigade and the Liberty Greys. For details, call the Winchendon Historical Society, 978-297-2142. 



9-11 Saturday—Monday. Fall Harvest Days at Laurel Ridge Farm, Route 119, Ashby. Bring the kids to a real working farm. Hands-on events all weekend! See cider pressing, wool spinning, butter making, horse-shoeing, sheep dog demonstrations, horse-drawn carriage rides. Enjoy a pulled pork BBQ or local foods like cheeses, jams, ice cream. Call 978-386-0200 or www.laurelridgefarm.com. 


10 Sunday, 9 am–3 pm Celebrate the Harvest Festival, Butterfield Park, 83 East River St., Orange. Craft fair, huge car show, multi-division bi-centennial parade and more. Visit www.orangebusinessassoc.org. 



10 Sunday, 4 pm. Historical Piano Concert, Ashburnham Community Church, 9 Chapel St., Ashburnham. Pianist Cicilia Yudha: Music from the Romantic Period, including Sonata No. 3 in b-minor, Op.58 by Chopin; other works to be announced. 
Piano from The Frederick Collection of Historical Grand Pianos. For details, visit Frederick Collection. Admission $10, children and students free. Call 978-827-6232. 



12 Tuesday, 7 - 8 pm. Native Americans: Introduction to New England Ethnohistory at Fruitlands Museum, 102 Prospect Hill Rd., Harvard. Curator lecture series with Dr. Mike Volmar. Several early accounts describing southern New England before 1650 will be presented and discussed. Object examination will include King Phillip’s war club, the James the Printer deed and Mary Rowlandson, a colonial American woman who was captured by Native Americans and wrote about it. Call 978-456-3924. 



14 Thursday, 6 pm. Red Apple Farm talk at the Gardner Museum, 28 Pearl St., Gardner. Al Rose of Red Apple Farm talks about the orchard, cider making and other apple activities. Wine and cheese reception at 6, talk at 7. Admission $3. Call 978-632-3277. 



15-17 Friday & Saturday, 7:30 pm, Sunday, 2 pm. The Cemetery Club at Barre Players Theater, 64 Common St., Barre.

16, Saturday, 20^th Anniversary of the Keene Pumpkin Festival, Main St. Keene NH. The Keene Pumpkin Festival is held on a Saturday in mid-October from 10 a.m. to 9 p.m. While you're waiting to see what that many pumpkins lit at one time looks like, the entire family can spend the day downtown with special activities for the kids including a costume parade, a seed spitting and pie eating contests, live music on three stages, facepainting, craft booths, lots of food provided by area non-profits, and much more. The evening ends with a spectacular fireworks display. www.pumpkinfestival.org.

16 Saturday, 10 am–5 pm. Forge-in and Blacksmith Festival at Riverfront Park, off Boulder Drive, Fitchburg. Features include an artistic blacksmith competition, Great Pumpkin Carve, artists, crafters, live music, seasonal foods and children’s activities. Watch blacksmiths create works of art. Bring your carved pumpkin, or carve one at the festival. Free admission. Visit www.achla.com or call 978-343-7475. 



16 Saturday,10 am–5 pm. Tully Lake Triathlon at Tully Lake Campground, Royalston. The Trustees of Reservations sponsor this full day of activities, capped off with the main event: a 17-mile paddle/run/bike triathlon. Food vendors, music, free kids fun-o-thon (ages 6-12). Visit www.coolrunning.com or call 978-249-4957. 



16-17 Saturday & Sunday, 10 am –5 pm. Octoberfest at Wachusett Mountain Ski Area at 499 Mountain Rd., Princeton. Over 60 craft exhibitors, farmers’ market, chainsaw carving demo, apple pie contest kids entertainment, music and more. Call 978-464-2300 or visit www.wachusett.com. Tickets $10 adults, $6 kids. 


17 Saturday, Peak into Peterborough, On Saturday October 17, at the height of the fall foliage season in New Hampshire, the town of Peterborough will be awash in bright gold and orange banners signaling the beginning of the Annual "Peak Into Peterborough" celebration. 

The name of the event is a play on words that is intended to capitalize on what should be the "Peak" of the fall foliage season. But hearing the name suggests that you give Peterborough a quick glance. Either way, the Monadnock Region is the place to be for spectacular fall foliage. Reserve today, rooms fill up early! 

Turn that quick glance into a day-long detour into the Currier and Ives corner of New Hampshire. The event is going to hit the peak of foliage right on the head. And the colors this year are going to be absolutely incredible. Gold and orange street banners will welcome visitors to "Our Town." 



20 Wednesday, 2 & 7 pm. Remembering Galileo: “Galileo’s Battle for the Heavens” at Ellis White Lecture Hall (Hammond Campus Center), 160 Pearl St., Fitchburg. Simon Callow portrays Galileo in this stirring blend of documentary and re-creation. Conversation after the film will continue exploring the center themes of the series. Post-performance talkback with Drs. Bruce Duncan and John Paul after the 7 PM screening. Free.Call 978-665-3709 or www.fsc.edu/cultural. 


23 Saturday, 9 am–2 pm. Historic Leominster Homes Tour sponsored by Pilgrim Congregational Church-UCC will include the Doyle House, Pilgrim, several other private homes built in the 1700s and an 1812-horse power house are included. Advance sale tickets are $15. Tour day price is $20. Call 978-534-5164 or pilgrimchurch1743@comcast.net. 



23 Saturday, 7 pm. Wachusett Music Series at the First Church of Christ Unitarian (Bulfinch Church) 725 Main Street, Lancaster. Les Sampou performs. ‘Lonesomeville’ is the diary. It takes you through lonely hotel rooms, endless highways, and the bedrooms of hard-living lovers. $15 in advance, $18 day of show. Call 978-365-2043 or visit www.wachusettmusic.com. 



23 Saturday, 8 pm. Cherish the Ladies at Weston Auditorium, Fitchburg State College, 160 Pearl St., Fitchburg. With their virtuosi instrumental talents, beautiful vocals and stunning step dancing, this powerhouse group combines all the facets of Irish culture and puts it forth in an entertaining package. Tickets: $28/$25/$10. Call the box office, 978-665-3347. 



23-24 Saturday & Sunday, 10 am–5 pm. Celtic Fest at Wachusett Mountain Ski Area at 499 Mountain Rd., Princeton. Over 60 craft exhibitors, farmers’ market, 
chainsaw carving demo, apple pie contest kids entertainment, Irish dancers, music and more. Call 978-464-2300. Tickets $10 adults, $6 kids. 



24 Sunday, noon - 5 pm. Bluegrass and Brews at Nashoba Vallery Winery, 100 Wattaquaddoc Hill Rd., Bolton. Relax, sit back, and enjoy some bluegrass music by Southern Rail. The festival highlights the hand crafted micro-brewed beers of Nashoba brewer Thomas Knight. Winery tours available. No admission or parking fees.

27 Wednesday, 7 pm. Remembering Galileo: A Conversation with Dava Sobel at Kent Recital Hall (Conlon Music), 160 Pearl St., Fitchburg. The Remembering Galileo series concludes with a talk by Dava Sobel, author of Galileo’s Daughter, winner of the 1999 Los Angeles Times Book Prize for science and technology, a 2000 Christopher Award, and was a finalist for the 2000 Pulitzer Prize in biography. Tickets: $10 general public; $7 seniors; $3 students (at the door). Fitchburg State College, 978-665-3709 or visit www.fsc.edu/cultural. 



29 Friday, 2–4 p.m. Symposium at Museum of Russian Icons, 203 Union St., Clinton. Christ Enthroned as Orthodox Image and Poetic Text: The Revolutionary Iconophilia of Vladimir Mayakovsky, with Michael Flier, the Oleksandr Potebnja Professor of Ukrainian Philology at Harvard University, and Sally (Sarah) Pratt, Professor of Slavic Languages and Literatures at the University of Southern California. Call 978-598-5000. 



30-31 Saturday & Sunday. Fall Harvest Days at Laurel Ridge Farm, 1128 Main St., Ashby. Farm and horse demonstrations, carriage rides, bring the kids to see the baby animals. Locally grown produce and meats, local glass bottled milk and more. Call 978-386-0200 or visit www.laurelridgefarm.com.