lake living

Set in Stone

fall 2011 • vol. 14, no. 3

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heritage builder craft beer fall gardening pietree orchards fall photo tips

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fall 2011 • vol. 14, no. 3

cover photo by ethan mcnerney

6 set in stone byleighmacmillenhayes

10 a heritage of building by laurie lamountain

12 drink local by laurie lamountain

14 fall in the garden byleighmacmillenhayes

16 fruitful labor byjoycewhite

20 shooting fall by ethan mcnerney with leigh macmillen hayes

23 mall rant by laurie lamountain

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Lake Living is published quarterly by Almanac Graphics, Inc., 625 Rocky Knoll Rd, Denmark, ME 04022 207-452-8005. [email protected] ©2011. All rights reserved. Contents of this magazine may not be reproduced in any manner without written consent from the publisher. An-nual subscriptions are available by sending check or money order for $20 to the above address.

Editor & PublisherLaurie LaMountain

Contributing WritersLeigh Macmillen Hayes, Joyce White, Ethan McNerney

Contributing PhotographersEthan McNerney, Gregg Seymour, David Kleban, Nathan Sanborn, Michael Early, Lucia Terry, Joyce White

Graphic DesignerDianne Lewis

Proofreader/Copy EditorLeigh Macmillen Hayes

editor’s note There’s something in a stone wall

that strikes me as a compromise be-tween man and nature. All those stones coughed up by the earth and spit in the path of plow blades bent on plying pas-ture had to go somewhere. Why not into walls that would serve as boundaries and fences to keep scavenging livestock out, while enhancing the landscape? It’s a little like making lemonade when handed lemons. Except that lemons weigh a lot less.

Sam Black has moved his share of “stone potatoes” since coming to Maine in 1969. The 4,000 feet of stone walls that grace his property in Sweden, Maine, were in various states of disrepair when he began a twelve-year project of rebuilding them.

“It’s one of those things you do philosophically and it lets you operate at a deeper level,” is how Sam described the task to Leigh Macmillen Hayes for the article “Set in Stone.”

That statement may well be the con-necting thread that runs through this issue. Whether it’s building stone walls, crafting beer, growing fruit, restoring an old cape or photographing it, the outcome is largely determined by the approach. When intention and attention are brought to the task it will almost always yield a better result.

—Laurie LaMountain

Note: we apologize for our inadvertent omis-sion of North Bridgton Public Library from the libraries listed in “Your Local Lending Library” this past issue. The library is located at 113 Waterford Road in North Bridgton, Maine, and on the Web at nbridgton.lib.me.us/ Telephone: 207-647-8563

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main street, bridgton • open seven days • 9:00 am - 6:00 pm • 207.647.5436

The Place to Shop for the Season Ahead!A wonderful mix of women’s clothing and accessories, both for every day and special occasions. You’ll also find tasteful homewares and decor, including lovely “Made in Maine” items. Fashionable jewelry and accessories, bargain books, an array of affordable and fun finds—so perfect for holiday gifting!

CRAFTWORKS


Walk along our woodland path with me and you’ll know that something happened here ages and ages ago. To reach the path, we’ll first pass through openings in two stone walls. As we continue on we’ll come to a cow path

where several pasture pines, massive trees that once stood alone in the sun and spread out rather than growing straight up, must have provided shade for the animals. These are the grandfathers of all the pines that now fill this part of the forest. Further out one single wall widens into a double wall, indicating a different use of the land.

These stone walls stand stalwart, though some sections are more ragged than others. Fallen trees, roots, frost, weather, critters and probably humans have added to their demise, yet they are still beautiful. On an autumn morning the vivid emerald green moss and white, black and aqua-colored lichen are striking against the gray granite. Specks of shiny mica, feldspar and quartz add to the display. Glistening yellow, red and orange leaves contrast with the pine needles that lay scattered about on the stones.

The fact that they are still here is a sign of their endurance . . . their perseverance. And the perseverance of those who built them. And yet . . . the stone walls aren’t what they once were, but that doesn’t matter to those of us who admire them.

For me, these icons of the past conjure up images of colonial settlers trying to carve out a slice of land, build a house and maybe a barn, clear an acre or two for the garden and livestock and build walls. The reality is that in the early 1700s, when the lakes region was being settled, stones were not a major issue. The land was forested and they used this timber to build. It wasn’t until a generation or two later, when so much timber had been harvested to create fields for tillage and pasture, that the landscape changed drastically, exposing the ground to the freezing forces of nature. Plowing also helped bring stones to the surface. The later generation of farmers soon had their number one crop to deal with—stone potatoes as they called them. These needed to be removed or they’d bend and break the blade of the oxen-drawn plowing rake.

Stone removal became a family affair for many. Like a spell-ing or quilting bee, sometimes stone bees were held to remove the stone from the ground. Working radially, piles were made as an area was cleared. Stone boats pulled by oxen transported the piles of stones to their final resting place in the wall. Eventually single walls, also called farmer or pasture walls, were built as boundaries, but mainly to keep animals from destroying crops. The advent of stone walls and fences occurred within a few years of homesteads being settled, but during the sheep frenzy of the early 1800s many more were built. These walls were supposed to be 4 1/2 feet high and fence viewers were appointed by each town to make sure that farmers tended their walls. Double walls were lower and usually indicated an area that was tilled. A typical double wall was about 4-10 feet wide and consisted of at least two single walls with smaller rubble thrown in between.

Drive our country roads where you’ll see many primitive walls

created when stone was moved from the roadway and tossed into a pile or wander through the woods and discover stone walls and foundations in unexpected places. The sheep craze ended about 1840 after the sheep had depleted the pastures and young farmers heeded the call to “Go west, young man, go west.” The Erie Canal, mill jobs and better farming beyond New England all added to the abandonment of local farms.

Today we’re left with these monuments of the past that represent years of hard work. Building a wall was a chore. Those who rebuild walls now find it to be a craft. Oh, it’s still hard work, but they do it because they choose to . . . because they enjoy it.

Sam Black of Sweden, Maine, is one person who chose to rebuild the walls on the farm he and his wife purchased in 1969. He learned from some old-timers that his walls had probably been depleted when the Moose Pond causeway was constructed in the late 1800s and widened in the early 1900s. Purchasing local stone was the

quickest and easiest way to find fill for the project.

Left with partial walls, Sam taught himself how to rebuild them. He’s an engineer by trade, but soon learned to put a stone where it fit best and that it didn’t need to be perfect. “I had fun doing it,” says Sam. “It’s jigsaw puzzle time. You get the knack of it damn quick, but you may bust fingers up a bit.” He advises anyone who plans to rebuild a wall to invest in cheap leather gloves because granite shows no mercy.

Sam tells me that when he began working on this project, his 4,000 feet of walls were in various stages. Some he had to rebuild from the ground up. With so many walls, he begged from one to complete another and used a wheel-barrow to transport the stones. Moving the stones was the most difficult part of the project. He’d create a pile to work with and found that some days he’d be happy to complete six feet, while other days everything fell into place much more quickly.

While working, Sam says, “You get creative. You get smart. And you try to get the pretty edges out.” Facing the wall with the lichen-colored side out is the most aesthetically pleasing.

It took him twelve years to complete his project–working on it one month per year, so in reality it took Sam a full year to rebuild the walls. His brown eyes sparkle and a warm grin crosses his face as he says he learned not to be too fussy. He found this hobby that became an obsession, therapeutic. “I spent as much time as my body could take. It was meditation time, like working in the garden. It’s one of those things you do philosophically and it lets you operate at a deeper level. You have time to think and contemplate as you work on the jigsaw puzzle.”

While working for the New Hampshire Highway Department for over thirty years, Frank Eastman of Chatham, New Hampshire, learned to build stone walls from experience by tearing many, many walls down because they were so close to the road and the landown-ers didn’t want them. “By tearing them down I looked at how they was built. When we started cutting the ends off the walls, I looked at the ends of it and I could see right off what the old timers was doing, and I started laying one up and from that I learned what

by leigh macmillen hayes


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to do, what not to do and how to make it much easier.”

Behind the back window of his pickup truck that we lean against to talk are the letters F-R-A-N-K spelled out in metal and frank he is. When I ask if he’s ever built a single wall, he says, “No, I ain’t that good at balancing things. You got to have a pretty good ability to make things balance and a lot of the times your rock will tetter until you put a small rock in just to hold it. No, I don’t want to monkey around with a single wall.”

Nor does Frank use any string to form lines for his walls because he’s sure he’d trip over the string. Instead, as he demonstrates on his driveway, he picks up a stick, draws two straight lines and proceeds to work. Picking up rocks, he tosses them in his hand, then sets them down, always plac-ing the straighter edge or face of the rock along the line. After setting rocks along the two lines, Frank begins to drop smaller stones in between as fill, which allow the

books of interestAllport, Susan, Sermons in Stone, New York: W.W. Norton & Company, Inc. 1990

Gardner, Kevin, The Granite Kiss, Woodstock, Vermont: The Countryman Press, 2001

Hubbell, William, Good Fences, Camden, Maine: Down East Books, 2006

Thorson, Robert M., Stone by Stone, New York: Walker & Company, 2002

Thorson, Robert M., Exploring Stone Walls, New York: Walker & Company, 2005

Wessels, Tom, Reading the Forested Landscape, Woodstock Vermont: The Countryman Press, 1997

we’re left with these

monuments of the past

that represent years of

hard work. building a

wall was a chore.

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outer stones to settle naturally. Of course, he’s using small stones to show me how the process works. It’s much larger stones that he actually works with. And like Sam, Frank wears gloves, though he prefers cotton.

One of his standing memorials is the wall built from scratch at the formal gardens of Eastman Hill in Lovell, Maine. His ancestor, Phineas Eastman, had built the walls, but there was a bend that an owner did not like. The new wall is about 300 feet long, five feet wide and 32 inches high and made of local stone that came off of discontinued walls on the property. For Frank, all of the fieldstone had to meet four requirements: right color to match what was there; one clean face so it looked good; flatish on top and bottom so it wouldn’t roll; and small enough so he could pick it up. He laughs at himself and I join him when he says, “It was fun, but I was younger then. I didn’t mind picking up rocks. They’re heavier now than they was.” Frank has built other walls, including over 300 yards worth at the Stone House in Evans Notch, where he is the caretaker. One bit of advice he offers is that a wall needs a decent foundation. It’s best to start wide at the bottom and end up a little bit narrower at the top. Walls should be tapered so that they have a tendency to fall in rather than off.

While Sam and Frank have years of experience in building stone walls, a recent newcomer to this craft is Karl Gifford of Baldwin, Maine. Karl’s story about stone walls is not exactly a straight line. He comes at it via trail work, building hiking trails, stairs, retaining walls and granite structures, which he’d done for ten seasons. In 2007, Karl decided to see where his stone skill was at so he enrolled in a course with the Dry Stone Conservancy in Kentucky. Walls are his main interest now that he’s started a business called Sebago

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Stonework (www.sebagostonework.com), though he continues to do trail work to support himself. Like the two previous gentlemen, his walls are all dry rather than mortar held. “Dry stone work, if well built, lasts longer than mortar structures,” says Karl. “It has flexibility in it.”

And like the others, Karl likes to quarry the stone from the site if there is enough supply available. “It’s a bonus,” he says, “when it matches the land and area.” Occasionally he’s purchased stone from farmers who are willing to part with some of their walls.

Karl’s hands constantly move imaginary stones as he talks. “Stone work,” he says, “means so many different things. The tra-ditional dry stone construction means relying on the stone as the building material; not using anything else except placement and weight of stone to create the strength of the wall.”

When building a wall, he explains, “I’m either looking for the perfect stone or trying to create the perfect space for the stone I’m working with. It takes a lot of practice, seeing what I need and be-ing able to pick it out of the pile. Some days things move quicker than others.” Like Sam, he finds building or rebuilding a wall to be like putting a puzzle together.

Karl reminds me that walls were originally built on two acre lots. I can see from our walls that they follow this size as they originally split up the property for pasture and tillage to separate the livestock from the crops. The more walls I encounter in the woods, the more respect I have for those who moved the stones and those who built the fences that became the foundation of life. Walk in the woods and you’ll inevitably find evidence that someone has been there before you–maybe not in a great many years, but certainly they’ve been there. Their story is set in stone. R


a heritage of buildingby laurie lamountain

It’s not unusual for a son to follow his father’s path when it comes to choosing a vocation. In Gregg Seymour’s case, it began when he was a teenager and worked jobs with his father, Mike Seymour, who has been building custom homes his entire adult life and incorporated Seymour Construc-tion in the early ‘80s. Later on Gregg worked with other

builders to learn what he could from them, and he subsequently earned a degree in Construction Management from the University of Maine. If he were enrolling today, says Gregg, it would be for architectural studies.

“I’m as much into design as I am into building. I like doing things that are different. It gets boring if you build the same house all the time.”

Bored is not a state Gregg is likely to be in any time soon. He

took over the reigns of Seymour Construction eight years ago, and in addition to being plenty busy building new houses, he has been on and off the job renovating and restoring an old farm house in South Bridgton for the last three years.

Some of the houses Gregg builds are architect-designed, and he is quick to point out that while he enjoys working with others’ designs, the houses he most enjoys building are those where the client called and said, “We want to build a house and we like the houses we’ve seen that you built.” It’s then that he can work with his clients to build a custom home that suits their lifestyle and the surrounding environment. Lakefront lots, on which Gregg often builds, are more challenging due to physical considerations and rigorous shoreline zoning laws. It’s sometimes a balancing act to

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meet client expectations and at the same time respect the environ-ment on which the house will sit.

In terms of his preferred style of building, Gregg doesn’t at-tach himself to any one in particular. He refers to “classic New England craftsmanship” as a benchmark for his building process, and wonders what will become of it if clients don’t insist on it and builders don’t rely on it. New technologies and materials designed to facilitate the building process and cut down on homeowner maintenance have changed the way we build. Gregg is concerned younger builders, due to limited knowledge, ability or exposure, may not continue in the time-honored traditions of craftsmanship older builders follow, and the architectural value that is New Eng-land may one day be lost.

“It’s awesome to have a client who says, ‘We don’t care about the maintenance involved, we want it to be well-crafted,’” says Gregg.

He is quick to point out that not everyone has the luxury of placing quality before practicality when it comes to building, but there are ways to balance the two. Building smaller and opting for quality vs. quantity is one way to bring costs down. Gregg also encourages the use of alternative heating and cooling systems, such as geothermal and solar, in combination with super-insulated enclosure systems. A house that incorporates energy-efficient sys-tems may cost more on the front-end, but it will save money and the environment over time. “There’s always a budget somewhere. I mean, no one is an open checkbook,” he adds.

But some houses are more than just houses. The 1800s farm-house Gregg has been restoring these past three years is one such house. The owners bought the farmhouse and 100 acres it sits on

at auction several years ago, and have invested countless hours of their free time working on the house.

Though never palatial, it has the bearing and characteristic cultivation of New England capes that reflect the additive and re-ductive whims of its many inhabitants throughout the years. Case in point, behind a door that was once an entrance sits a small but beautifully appointed guest bathroom.

The current owners wanted to make as much space useful as possible, so the barn that was attached to the house has been converted into living space that will be the great room and kitchen when finished. Never intended for a finished space, the walls of the former barn were anything but plumb, so Gregg framed within the frame in order to insure that he could work with—and the owners live within—the interior walls. Between the two frames is a layer of closed-cell foam insulation.

Plans for the kitchen include a soapstone countertop and sink and custom cabinets made by New England Cabinets. Relocating the kitchen in what was the barn affords a spaciousness to its design that both contrasts and complements the cozy, cape-like quality of the rest of the house. Greg refers to the bedrooms and bathrooms over the ell as ‘creative reuse’ of what was the attic, and says as he points to a hand-wrought door handle with leaf-shaped thumb latch on the upstairs bathroom door, “Any one of those door latches may taken hours to restore.” While some might consider it extravagant to invest so much time in a door latch, the question of how much time was invested in its creation should also be considered.

It’s also important to consider the extent to which the restoration

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He refers to the style as country modern, with lots of open space and exposed framing. The beams and ceilings, all Douglas fir, create a warm ambiance in the abundant natural light of so many windows.

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drink local

Nathan Sanborn, owner and founder of Rising Tide Brewing Company in 2010, is a relative new kid on the craft brewing block in Maine, but he comes to it with an understanding and appreciation of how

it has evolved as an industry.“Without Geary Brewing Company and

Shipyard, we wouldn’t be here. Without Allagash Brewing Company and owner Rob Tod, we really wouldn’t be here,” emphasizes Sanborn.

When D.L. Geary Brewing Company set up shop off Riverside Street in Portland in 1983, it was the beginning of a microbrew and craft brewing evolution in Maine that just keeps rising. Nearly thirty years later, there are almost as many Maine brewing companies that have followed, with D.L. Geary Brewing Company, Shipyard Brew-ing Company and Allagash Brewing Com-pany being the biggest producers of the lot.

Allagash Brewing Company was started by Rob Tod in 1995, who broke from the English-style ales that dominated the Maine microbrew industry by venturing

Charlie Papazian, author of The Complete Joy of Home Brewing, at Maine Beer Company with owners David (L) and Daniel Kleban (R).

into the Belgian beer genre. Using their own proprietary Belgian yeast strain, Allagash introduced a line of Belgian-style beers, some of which are bottle conditioned in corked and caged 750 ml bottles. With this, craft brewing took on new meaning in the Maine microbrew lexicon.

Sanborn points out that while micro-breweries produce roughly 5% of the beer industry as a whole, macrobrewers, such as Anheuser Busch and Adolph Coors, produce the lion’s share of 95%. It is this fact that he attributes to the spirit of cooperation and mutual support that ex-ists among microbrewers in Maine. Even though they share a very small slice of the pie, they understand their market. Sanborn puts it this way, “I’m a brewer and I drink my own beer, but I don’t want to drink it all the time. Which I think is pretty typical of microbeer drinkers.”

He explains that while people who drink Bud or Coors are pretty brand loyal, microbeer drinkers, like wine drinkers, are always ready to try something different. American microbrews often draw from other traditions, creating a hybridized or infusion approach that yields varied and

unique results. Given the relative infidel-ity of microbeer drinkers, it doesn’t make sense for the brewers to compete with one another. Case in point is the proximity of so many brewers. Four breweries are located within spitting distance of pioneer D.L. Geary Brewing Company off Riverside Street in Portland. In fact, Rising Tide Brewing Company and Maine Beer Com-pany share a wall. Maine Beer Company, founded by brothers David and Daniel Kleban in June 2009, is located on the front side of the building and Rising Tide on the back, or I suppose vice versa depending which side you’re facing.

Sanborn is generous with his praise for the Kleban brothers and their willingness

Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer. Dave Barry

by laurie lamountain


I’m impressed. Really good beer. Looking forward to having it again, and seeing what else Rising Tide has up their sleeves. rising tide’s ursa major reviewed on beeradvocate

Peeper may be the only pale ale that I have had to date that I enjoy. It is an excellent beer on all fronts. This beer exceeded all of my expectations, and that is not something that happens too often. beeradvocate review

close to home Find Maine Beer Company and Rising Tide Brewing Company craft beers locally at Patmans Inc. in Windham, The Good Life Market in Raymond, UFO/Tony’s Foodland in Naples, Food City in Bridgton, The Good Beer Store in Fryeburg and The Center Lovell Market in Lovell.

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to help him learn the ropes. Maine Brewing Company began with a one-barrel brewing system with seven-barrel fermenter, the same set up Sanborn is currently using to brew Ishmael, Daymark and Ursa Minor, the three signature brews he offers in 22 oz. bottles.

In December of 2010, when demand for Maine Beer Company brews led to a big expansion and they purchased a fifteen-barrel system with two fermenters that yield approximately 30 barrels each, Kleban devised a five-year-plan for the business. Not even a year later, they have plans to purchase two more 30-barrel fermenters and are well on their way to meeting their five-year-goal in half the time. It’s information Sanborn might well want to take into account when planning Rising Tide’s future.

“I used to think 3000 barrels was small for a brewing company, but most of the Maine microbreweries are in that category. Only a handful are more than that,” says David Kleban. Despite meteoric growth, Kleban adds, “We want to keep it small and manageable. We like being around the brewery. The bigger you get—although I haven’t been there—the less attached you get to the brewery because you’re having to travel to different states and spending less and less time in the brewery.”

There are just four Maine Beer Company brews at present: Lunch IPA, Zoe, Peeper and Mean Old Tom, all of which are bot-tled in 500ml (16.9 oz.) bottles. A kegging machine, added as part of their expansion, means you can also find their beers on tap at select local establishments, including No-vare Res and Great Lost Bear in Portland.

Self-employed since high school, David Kleban possesses that old school brand of entrepreneurialism that takes a more conservative approach to business. His philosophy is, “Start smaller, grass roots, and let the product sell itself, instead of vice versa. I’ve never had a lot of money behind me and wouldn’t have the guts to use someone else’s money to do it.” As further evidence of their philosophy, Maine Brewing Company is a member of 1% for the Planet, an organization that inspires members to contribute to environmental groups around the world, thereby providing the companies “the opportunity not only to see their self-worth rise, but their net worth climb as well.”

Even though Maine Brewing Company’s growth has exceeded their expectations, Kleban states his desire to keep MBC more local and regional, with a presence in New England and New York being enough for them. Only time will tell.

Closer to home in the lakes region, Bray’s Brewpub and Eatery has been serv-ing up their own house brews since 1995, when owner Michael Bray returned to Maine after 13 years in Washington State, to pursue his dream of establishing a brew-pub. The pub is located in a 130-year-old inn at the junction of Routes 302 and 35 in Naples. A “market research” trip to Ireland to experience its pub culture firsthand as-sured Bray he had hit on the right formula: excellent pub-style food, house ales, a family-friendly atmosphere and lots of live music. Co-owner Sonja LaRochelle hand picks the bands that play five out of seven nights a week during the summer months and, as a self-described “foodie,” works closely with original Chef John Dugins to create a menu that appeals to all appetites and budgets. Gourmet five-course dinners paired with 5-ounce tasters are held each season to celebrate the equinoxes and solstices, with this year’s equinox din-ner scheduled for September 22nd and the solstice dinner on December 22nd.

Bray points out that it’s really three busi-nesses in one; brewery, restaurant and live music venue. “Children visiting the area

with their parents love to stop at Bray’s because they can play outside in the garden. The upstairs rooms offer a place for quiet dining, but the pub atmosphere with live music is what attracts people most.”

Head Brewer Rob Rindall, who joined Bray’s in 2000, went from brewing 5-gallon batches at home to working with a 4 1/2 barrel system and Bray’s time-tested recipes to brew 140 gallon batches of American-style ales for public consumption. He has since developed several non-traditional, often seasonal, brews of his own. House brews regularly available on a rotating basis at Bray’s are Brandy Pond Blonde Ale, Old Church Pale Ale, Pleasant Mountain Porter and Mt. Olympus Special Ale, but there are as many as twenty different Bray’s brews throughout the year. Yammityville Horror, made with roasted sweet potatoes, Burnt Meadow Mountain Peated Porter and Son-go Loch Scotch Ale, which lend themselves nicely to bourbon barrel aging, and Quaker Ridge Oatmeal Stout are among them. Bray’s also has a number of guest brews on tap, one of which currently happens to be Rising Tide’s Daymark American Pale Ale.

Also in the lakes region and notewor-thy even if they don’t offer a lot of local libations, Ebenezer’s Restaurant & Pub in Lovell has been BeerAdvocate’s choice of best beer bar in America and the world for five years in a row. Tucked beside the third


Fall in the

Gardenby leigh macmillen hayes

“Fall is not the end of the gardening year;

it is the start of next year’s growing season.”

thalassa cruso, To Everything There is a Season

Putting the gardens and lawn to bed in the autumn makes spring clean-up a breeze. But letting your plants just fall over is also an OK thing

to do. Lucia Terry of Perennial Point of View, Karen King of Cabins to Castles and Beverly Hendricks of DeerWood Farm and Gardens are quick to caution that how you deal with your yard is a personal choice. Karen points out that some folks “like a neat and organized landscape throughout the year so everything always looks tidy and well kept. Others like a much more natural type of planting bed going into the winter.” Here they offer some tricks of their trade for your fall maintenance.

Organic Material Nature naturally adds organic material each autumn when leaves and pine needles fall to the ground and we should do the same. Though some books inform us to add organic material every three years, Lucia notes that with “our sandy soil and all of our trees and rockiness and acidity, I think we need to constantly add organic matter.” Karen explains that she and her partner, Lisa Burns, add a final dressing of compost before cutting the vegetation down. Then it’s available to recondition the plants when they come out of their dormancy stage in the spring.

Bev adds organic material every fall using what she describes as lasagna garden-ing. “I have a no till method,” she says. “I never till anything into the soil. I layer it on top.” After she’s harvested the crops, if they aren’t diseased, she’ll leave the foliage and plants in the ground of her vegetable garden. Fresh manure is spread at that time, topped with chopped leaves and then hay. To her, leaves chopped by a mower are gold. And the worms love it. And Bev loves the worms that feed the soil. “It’s

pretty amazing soil,” she says as she picks up a handful of dark dirt and lets it flow through her fingers. “It’s like chocolate. It’s just beautiful.”

Extended Season Deheading your plants will extend the flowering season. And after the last asters have bloomed, your garden can still be beautiful if you consider colorful fall foliage when choos-ing perennials. Plants such as Heucheras (native parentage), Tiarellas (native plant) and Woodland Phlox plus evergreens form a patchwork of color. Many native plants offer an array of color and help extend the beauty of the season.Plan Ahead As you plant bulbs in late September/early October, take a look at

where particular plants are located. By now the garden has quieted down and blooming is a memory, but it’s a good time to think about what you want to remove, transplant or divide in the spring. Think about sun-loving and shade-loving perennials and the best location to support their habits. Be sure to jot down your plan so if you are like me, you won’t forget what you want to do.

Divide and Conquer Early blooming shrubs and ground cover, i.e. Lilacs, Peo-nies and Epimediums, can be divided and moved in September. Lucia does caution that if you have totally sandy soil and the fall is dry, you should leave things alone.

Late Bloomers Many late bloomers like Coneflowers, Black-eyed Susans and Sedums, tend to have tall stems that catch more snow and add winter interest as well as seed for birds and wildlife. It’s OK to leave these and not cut the garden right to the ground. Leaving the foliage on will protect their roots and crowns during the cold months. Even in her expansive Daylily garden, Bev leaves the stalks and foliage. She’s found it’s easier to clean them up in the spring.


One of many varieties of Heuchera that lend fantastic color to the fall garden.

Frost Protection Those who prefer a cleaner, easier manageability will want to cut down a lot of vegetation. One of the tricks Cabins to Castles uses on yards they manage is to trim everything down and leave the trimmings as a mat over the peren-nial. This helps provide a bit of frost pro-tection and lets them know where specific plants are located in the spring. Depending on the plant’s hardiness, they know whether to remove the mat early or wait until later.

Soil Testing If you like to test your soil for its nutrient balance, then the fall is a great time to do this. The soil is drier, which makes sampling easier and more accurate. As for perennial gardens, they are more forgiving than other plants or vegetables and will tolerate a huge range of soil condi-tions. For soil testing information, contact your local Cooperative Extension office: Cumberland County: 207.780.4205 or www.extension.umaine.edu/cumberland; Oxford County: 207.743.6329 or www.extension.umaine.edu/oxford.

Lawn Winterization Because mowing lawns is part of their business, Karen en-courages using a winterizing fertilizer and/or a winterizing lime. It takes six months

Autumn Joy, a favorite fall sedum, and Bluebird, a native fall-blooming aster that thrives in dry soil.

Perennials, none of them cut back, in the fall garden.

for these to benefit the lawn. The snow melt will allow the fertilizer and lime to break down, percolate into the ground and give it the treatment it needs. Come spring, a lighter treatment of a spring fertilizer will be appropriate. Top dressing the lawn with a little compost is OK as long as it’s not too heavy so it doesn’t mat down and form fungus patches.

Aerated Soil If you choose to aerate your soil in the fall, leave the plugs behind. Karen explains that they are loaded with soil, nutrients and micro-rhizomes that are beneficial to the lawn.

Flower Pots From experience Lucia has learned that it’s best to leave soil in whiskey barrel planters. The barrels will rot faster with soil in them, but shrink if it’s taken out. Karen recommends that you take the wilting vegetation out of your flower pots and store them outside on their sides so they don’t hold water, and then freeze and break. Sometimes she empties the soil into the com-post pile for reuse the following year and then stores the pots upside down. Bev places her soil-filled ceramic pots in the garage.

Garden Tools Round your tools up, clean them off and store them before freezing

weather damages them. Any garden tools should be sharpened constantly, not just in the fall. “Working with sharp tools is such a joy,” says Lucia. You’ll certainly notice a huge difference if you sharpen shovels and trowels.

Garden Pond Even the small man-made garden pond at DeerWood Farm hibernates for the winter. The potted water plants are moved to a bucket in the basement where they can still be wet, but warm. The water is drained from the pond and the pump is stored.

However you choose to deal with preparing your gardens and yard for the upcoming cold and snow, they’ll soon be ready to slip off into the Land of Nod. And before you know it, spring will be upon us. Everything will be full of energy and ready to bloom profusely. R

Cabins to Castles, Inc., Denmark, Maine. Owned by Karen King and Lisa Burns. FMI: 207.452.2997, www.cabinstocastlesinc.com.DeerWood Farm and Gardens, North Waterford. Owned by Beverly and Brian Hendricks. FMI : 207.583.2412, www.deerwoodgarden.com.Perennial Point of View, Bridgton. Owned by Lucia Terry. FMI: 207.647.5992.

207.452.2591 denmark, me

graphic design with grace and humor.d l d


floating

by joyce white

This whimsical approach is part of the attitude which underlies the innovations at Pietree. In addition to her dedication to maintaining it as a productive orchard and farmland for the foreseeable future, Margaret intends that the orchard provide an enjoyable experience—maybe even an educational and inspirational experience but she didn’t say that—for local people and visitors new to the area.

Jesse Steven, Pietree’s in-house baker, has been busy building a wood-fired brick oven that he hopes to have operating for fall festivities. In the past apple pizzas as well as regular pizzas were available on special fall weekends by way of a rented brick oven.

“It’s an amazing cooking medium,” Jes-se explains enthusiastically. “It maintains an even temperature from a small fire in the back of the oven but the actual baking uses no flame, just the retained heat of the two tons of masonry.” So visitors on fall weekends will be offered pizzas with a nice, crisp crust topped with apples or traditional fixings. Jesse also plans to offer a delicious apple bread made from his own sourdough starter and baked in the new oven.

Jesse’s oven is built on a trailer to make it portable and uses over 500 firebricks for the core. That core is covered with a layer of insulation and then with a façade made from hand-made tile fired in his home kiln. The increasing popularity of brick ovens, Jesse said, harkens back to a tradition that values exquisite food made from natural ingredients.

A stay-at-home dad, Jesse describes his

Apples—crisp, juicy fruit in several varieties—are still the main crop at Pietree Orchard in Sweden. But under the creative and careful direction of Margaret Morehouse, operations manager, and Scott Miller, production manager, they have worked to expand the offerings to include strawberries, blueberries, peaches, pears, pumpkins and a variety of fresh vegetables.

Margaret is not a sit-in-the-office kind of manager; she’s a hands-on, working manager. “I planted the blueberries, strawberries, peach trees and even some of the pear and apple trees,” she said. “Year one, Scott and I

planted all those trees. I sat in the tractor and moved it hole by hole, dropping the bucket while Scott dug the holes with the backhoe attachment.”

This was the first year for June-bearing strawberries and Scott explained that they did very little advertising because the demand always exceeded the supply. By mid-August the day-neu-tral Seascape strawberries were in glorious production and they will continue to be available until frost. Big, sweet, fragrant strawberries until October—what a treat to look forward to!

Peaches become available the last part of August as well as early apples. Lodi apples, a tender, green variety—the offspring of the Yellow Transparent—are ready for mid-August apple pies.

Blueberries don’t come into full production for five or six years, but Scott said they had a few this year and hope for a good crop next year. Margaret commented, “Alas, our blueberries, which had finally shown signs of life, were devoured by the turkey family. They were so appreciative they left a few feathers behind—which we then placed in one of our flower baskets on the stand’s porch.”

Fruitful Labor

Margaret intends that the orchard provide an enjoyable experience—maybe even an educational and inspirational

experience but she didn’t say that—for local people and visitors

new to the area.


two-year-old son, Sy, as “the ultimate job-site tot. Give him a little sand and a trowel and he’s happy.” Sy indeed seemed happy with his lot while his dad described the oven.

The McSherry family operated this conventionally well-managed orchard for 75 years. When it came on the market in 2008, this lovely farmland with spectacular views could have been a developer’s dream. Instead, it was purchased by a Maine fam-ily with the foresight, vision and means to maintain the working orchard.

Scott has earned the “apple doc” title from 30 years working with apples added to his academic credentials from the UMass Stockford School of Agriculture. He manages all the activities of the orchard and farm with the help—“absolutely essential,” Scott says—of Bryce and Campbell, two Jamaican men who have worked there for many years. Depend-ing on the season and necessary work, they may be pruning apple trees, setting out new strawberry plants, or picking strawberries, peaches or apples. They are highly valued by both Margaret and Scott.

Margaret said she came down in mid-April (from her winter home in the Bangor area) to make certain their neat, double-wide trailer located across the road from the orchard stand was clean, stocked and ready for their arrival. She also worked to get the stand in shape. “Bryce teases me about being the ‘third migrant,’” Margaret said. “I do the grunt work.”

Orchard work begins in early spring with pruning and grafting. Scott is experi-menting with grafting heirloom varieties of apples such as Black Oxford, Westfield-Seek-No-Further, and Northern Spy onto existing trees, hoping to help maintain those old varieties and make them available to customers again. He manages the section of orchard on the northern side of Water-ford Road/Rte. 93 with organic methods and the southern section with conventional methods. Demand for organic apples last year was still less than the supply, he said.

Work continues through the summer with fertilizing, pest and disease control and mowing. The strawberries, blueber-ries, peach and pear trees, veggie plots and honey bees all require their share of attention. Fall is a flurry of harvesting and marketing activity, plus celebratory festivi-ties for visitors.

Scott says they will be open full tilt from Labor Day weekend on with a variety

of bagged apples, as well as you-pick and cider available every day. Jesse emphasized that the cider is live, not pasteurized. On weekends there will be cider donuts made in their new kitchen and pizzas and bread baked in the brick oven. Hayrides will be

offered on weekends and people can stroll through the orchards and the sunflower circles any day.

Pietree Orchard is located at 803 Waterford Rd., Sweden, ME 04040; 207. 647.9419; www.pietreeorchard.com. R

5-1/4 c white flour3/4 c whole wheat flour1 c water1-1/4 c apple cider1 tbsp salt1-3/4 c stiff white starter, 60% hydration*1-5/8 c dried apples

(The original recipe also calls for 1 tsp of instant yeast, but I omit it. If you add the yeast, your bulk rise will be about 1 to 2 hours, and the final rise will be 1 to 1.5 hours.)

In a large bowl, combine the starter with water and cider and add salt to dissolve. Add the flours and dried apples and mix until everything is hydrated. Cover the bowl with a large plate, and let dough sit for about 3 hours, with a fold about halfway through the bulk rise. Shape the dough into a rough ball and let it sit another 2 hours. If kneading by hand, knead in three 5-minute sessions with 5 min. rest

in between. If using a mixer, mix for 2 minutes on low to incorporate all ingredients,

then 6 more on second speed. Divide dough in two, shape into loaves, place in pans and proof for another 2-3 hours. I bake this bread

in a wood-fired brick oven where the temperature is in-

herently gradually decreasing, but aim to load the loaves when it is around 450-425˚. I check for done-ness after 30 min. and adjust the finishing time accordingly. Baking time can vary from 35-50 minutes depending on oven temp, loaf size, and whether the loaves are baked directly on the hearth or in loaf pans.

*I usually use a higher hydration starter based on whole grain flour, either wheat or rye and usually a blend of both. I save about a tablespoon from one batch to use in the next, refrigerating between uses. The day before my bake, I build the starter 3 times, quadupling the volume each build with fresh additions of water and flour, and letting it rise for about 6 hours between feedings.

normandy apple breadMakes 2 loaves. Jesse’s adaptation on a

recipe from J. Hamelman’s book, Bread.


continued from page 13

hole at the northeast corner of Lake Kezar Country Club, Ebenezer’s has thirty-five beers on tap—mostly Belgian—and over 1000 bottled beers from which to choose, so it can take a while. There aren’t a lot of Maine microbrews to choose from, but if things keep evolving the way they have been, that could change.

If your visit to Ebenezer’s Pub leaves you wondering how you’ve survived without Belgian beer, you will be well rewarded by a visit to the newly opened Good Beer Store on Route 302 in Fryeburg. Stocking a vast variety of Belgian and Euro brews, as well as a really nice selection of microbrews from Maine and elsewhere, The Good Beer Store (GBS) is open seven days a week and definitely lives up to its name. Grab a can of Iron Mike Pale Ale while you’re there. Canned by Moat Mountain Brewing Com-pany in Intervale, NH, Iron Mike is a very clean tasting ale, and if you’re lucky GBS will have some in stock. Apparently, it flies out of the store.

One great way to taste a vast array of Maine microbrews before you stock up on them is to attend the Greater Bridgton Chamber of Commerce’s Maine Lakes Brew Fest on September 24th at Point Sebago Re-sort in Casco, Maine. Now in its 8th year, the Maine Lakes Brew Fest draws close to 3000 visitors. This year promises to be the biggest event yet, with more than 25 brewer-ies, half of them from Maine, offering close to 100 different brews to sample. Great food and live music make this an annual party you won’t want to miss. To learn more and order tickets on-line visit mainelakes-brewfest.com or call the Greater Bridgton Chamber of Commerce at 207-647-3472. R

Owners Mike Bray and Sonja LaRochelle outside Bray’s brewery.

SCENIC FLIGHTS• See the Lakes Region and White Mountains like

you’ve never seen them before!• Scenic flights available year round

• It’s the trip of a lifetime. “The best thing we did all vacation!”

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at Eastern Slopes Regional Airport, Fryeburg, ME 04037 and5ME Brandy Pond Seaplane Base, 58 Seaplane Cove, Naples, Maine 04055

207-935-4711

FLIGHT TRAINING• Several aircraft readily available—

Cessna 172 on wheelsPiper Super Cruiser on wheels and skis

• Call for details on current ground school• “Like” us on Facebook to keep up to date on

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Come Join the Fun!


Over the past three decades we have grown our basic lawn care services to include landscape design, installation and maintenance, with a commitment to organic

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Year round services include snow removal and routine property inspection of your camp or home while you are away. Peace of Mind e-mail notifications included in all our inspections. E-mail us at [email protected] or find us on the Web at www.

clementbros.com.

Creating a better environment . . . one yard at a time.Locally-owned and family-operated in Naples, Maine, since 1977.

Members of the Professional Landcare Network, Maine Landscape & Nursery Assoc. andInterlocking Concrete Paver Institute

Timber Harvesting• Selective Harvesting

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Our staff includes a licensed professional Forester as well as a Maine Master Logger. Why choose anyone else? Call us today for your Free Timberland Assessment and find out what your land holds for you. Reach us by phone at 207-925-1138 or e-mail us from the link at our Web site:


s h o o t i n g f a l lAs the display of color reaches its peak

in the lakes region, Ethan McNerney of Ethan McNerney Photography (emcnerney.com), loves to trek in the woods with camera

in hand. Here he offers some tips on how to capture the shifting combinations of color and weather using a digital camera.

by Ethan McNerney with Leigh Macmillen Hayes

l igh t i ng m a k e s a spl a shTwelve seconds. That is all the time it took to wait for the better shot.

Try to capture the sunlight illuminating the subject. It is all about light after all.

t i m i ng is e v er y t h i ng There’s planned time and the occasion when you are in the right place at the right time. On Oct 26 at 7:30 a.m., Ethan planned to photograph the

setting moon over Mount Washington, but also happened to catch the rising sun reflecting off the Mount Washington Observatory.

b o n u s t i p

Cameras can see limited brightness values. To include the moon in a landscape photo and not have it look washed out or too bright, the

landscape must be lit by sunlight.

col or , col or e v er y w h er eThis is a personal favorite, early fall: Accentuate

the colors with a contrast of reds and greens.


ov erc a st days sh i n eOvercast skies seem to enhance the saturation of the colorful foliage. Inclement weather is a photographer’s favorite time to take pictures.

It’s best to minimize the blank space of boring gray sky in your composition.

focus on t h e l a n dsc a peWith a wide-angle lens include the interesting foreground and

background together. Great landscape photographers like David Muench go for expansive vantages and keep their image in focus from near to far. Select a closer point to focus on and make sure

your camera is in the proper mode (like Landscape scene).

f r a m e t h e i m ageA classic device in a photographer’s kit is the use of framing an

image. Experiment with compositions. (Also note the reflection).

r e solv e to r e si zeQuality versus Resolution come into play

when sharing pictures with others. Shoot at the highest resolution (# of pixels in relation to its height and width) and quality setting

because you can always resize the picture, but it’s difficult to make up for what is not there. Later, modify the size (in pixels and pixels per

inch) to fit the application. Use lower resolution for e-mail and higher resolution for print, e.g.

1024x768 pixels for a detailed e-mail (larger for a desktop background), 1200x1800pixels (300

ppi) for a 4”x6” print, 2400x3000 pixels for an 8”x10” print, etc. In this split photograph,

notice the difference between low resolution on the left and high resolution on the right.


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continued from page 11is reuse. Windows that could be fixed were taken apart, reglazed and the sash cords replaced. Those that needed replacing, along with several doors, were salvaged from where they were stored in the barn. The staircase was carefully and completely disassembled, restored and reassembled. Floors were either refinished or newly lain from oak lumber that was milled from trees cut from the property and stored in the barn.

Painstakingly restoring a house wouldn’t be everyone’s cup of tea, and the house Gregg recently finished building in Sweden is about as far from the farmhouse restoration as one can get. Be-gun this past winter, it took Gregg about six months to build the 1300-square-foot house designed by Architect John Cole. Unlike the farmhouse, this house was designed and intended to be energy-efficient. Radiant in-floor heating, structural insulated panels (SIPS) and a heat recovery ventilation (HRV) system are relatively new building technologies that make new construction much more cost-effective over time. Retrofitting an old structure with these technologies makes sense as well, but it’s a lot easier and less costly to do it on the front end. In addition to wanting the house to be energy-efficient, the owners wanted it to be as low maintenance as possible so they opted for CertainTeed fiber cement exterior siding.

John Cole worked with the owners over a period of about eight months to come up with a design that would meet their needs and

take advantage of spectacular views from the property. He refers to the style as country modern, with lots of open space and exposed framing. The beams and ceilings, all Douglas fir, create a warm ambiance in the abundant natural light of so many windows.

Three builders were invited to bid and Gregg was the chosen one. John notes that Gregg accommodated design changes as they came up and was good at developing solutions. They are currently work-ing together on another John Cole-designed house that is a combina-tion of restructuring and reconstruction of a lakefront lodge-style home in Poland, Maine. Two-thirds of the original structure have been stripped down to the frame and the space reconfigured to better accommodate family gatherings and take advantage of lake views.

Gregg says that it changes from year to year as to whether he is working with his own designs or architect-designed structures. St. Peter’s Episcopal Church in Bridgton was designed by Portland-based Architect William E. Whited. It’s the first and only church Gregg has built so far, and he recalls the significance of setting the steeple and the first service in the new church. He also recalls the relative ease of working with a group of people, as opposed to working with homeowners who are thoughtfully and personally invested in every decision.

Despite the requisite handholding that accompanies building someone’s dream, it’s as a custom home builder and designer that Gregg sees himself, continuing a heritage of building. R

Gregg is concerned younger builders, due to limited knowledge, ability or exposure, may not continue in the time-honored traditions of craftsmanship older

builders follow, and the architectural value that is New England may one day be lost.

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On my way back from Portland the other day I stopped by the Maine Mall in South Portland to see if I

might find a new battery for my five-year-old cell phone. That statement alone should provide some insight on this rant. As I turned my car into the entrance I usually use, I was delighted to see that something had finally moved into the space Filene’s had vacated years ago. Cutting through this store would save me a quarter of the time it would take to reach my destination through any other entrance. I assumed from the name of the new store, Summit Adventures, that it was an outdoor cloth-ing store or outfitter, so I was taken aback when I walked into an indoor adventure park, complete with bungee trampolines and laser tag games. Save for one other bewildered woman of around 70 years of age, I was the oldest person in there. In the left corner of Summit Adventures, near the entrance to the rest of the mall, was a small pond with two very large, clear plastic bubbles, inside which teenagers ly-ing on their stomachs were bobbing about. It was all very surreal and for a split second I felt I was having a “college moment.”

Exiting Summit Adventures, I felt re-lieved for the first time in decades to enter the mall and I strode toward my destina-tion. Upon entering Radio Shack it struck me as much the same as it’s always been. It’s nice to know some things haven’t changed. But when I asked the clerk if they had a bat-tery for my cell phone and he replied, “Oh, there was another person in here looking for one of those once,” it didn’t bode well. He then asked me if I liked my Motorola

Razr and I replied that it had been my brother’s and I seldom use it. I refrained from adding that I had no particular feel-ing for my cell phone one way or the other, but did have quite a few minutes on it that I didn’t want to waste, and that I had a problem with waste in general. He said he asked because most people would just buy a new phone (note: the battery for mine alone cost $47.44, including tax). Now he had forced me to tell him my feelings about waste; how if we all kept throwing things away because it was cheaper to replace them than fix them, the world was going to be in even bigger trouble than it already was. I bit my tongue before adding the word “Buster.” He replied, “My grandfather says the same thing.” I was struck dumb. He added, “He has a saying about how if it isn’t broke, don’t fix it.” While I pondered how that saying could possibly apply to this situation, I suddenly felt old and tired. I paid for the battery and exited the mall through a different door than I had entered. Never was I so happy to leave that place.

On the drive home I was plagued by my mall experience. I thought about the implication of malls turning into indoor adventure parks where people go for en-tertainment. Had the thrill of shopping finally worn thin, or had on-line shopping compromised malls to the extent that they were being forced to diversify? And just when did shopping become a viable form of entertainment? Either way, I couldn’t rid

myself of the image of those “bubble boys” bobbing about on the water. That is until I thought about the clerk in Radio Shack who had compared me to his grandfather. I thought, either it’s getting time for me to leave this planet or I need to become an activist and rage against the rampant and unconscionable waste we produce as a cul-ture. After all, I compost, even if that only means throwing my garbage in a wooden bin outside and then doing little else with it. I e-cycled my seven-year-old computer, my first of only two, and I recycle my printer cartridges instead of throwing them in the trash. I always remember my canvas shop-ping bags and absolutely abhor throwing away food. I use cloth napkins, and don’t even get me started on the absurdity of buying plastic storage containers!

By the time I reached Steep Falls, my rage against thoughtless consumption and its attendant waste had mushroomed into an indictment of an American culture so spiritually devoid and removed from nature that it sources its entertainment at the mall. If you’re a necessity-only shopper, that’s like going to the dentist for pleasure. Are we fast approaching the point where young people will have no experience or understanding of an aimless walk in the woods? By the time I reached Hiram I was feeling utterly depressed. Then I thought about the Radio Shack clerk’s grandfather and found a rea-son for hope. After all, if it’s broke, why not fix it? Yeah, I’m sure that’s what he said. R

by laurie lamountain


Moose Creek HoMe Center2319 Auburn Rd Turner, ME 04282

866-831-6616 • 207-224-7497www.mymoosecreekloghome.com

Locally Owned & Operated Manufacturer of Quality Homes.“Custom Doesn’t Have to Cost More.”

• Superior Quality• Reliable Service• Certified in Erosion

Control Practices

Commercial & Residential ServicesSitework & Road Design/Construction

207.452-2157www.khiellogging.com


ANDY BUCKBuilding Custom House and Barn Frames Since 1987

Providing High Quality Timberframes for General Contractors and for the Owner/Builder

Life Member of the Timber Framers Guild

97 Kimball Corner RoadNaples, Maine 04055

(207) 787-2248

CustomTimberFramer.com


Because you can be sure her earache won’t be during regular doctor hours.

Bridgton Urgent Care for minor emergencies.

Bridgton Urgent Care for walk-in medical care.

Including: Colds, flu-like symptoms, hay fever, minor allergies, bruises, bumps, skin lumps, bronchitis, coughs, cuts and lacerations, earache or ear pain, muscle aches, blisters, sinusitis, nausea, vomiting and diarrhea, insect bites and stings, muscle aches, sore throat, sports injuries, sunburn, eye irritation, joint pain.

It’s always best to call your doctor when you need medical care, but when your doctor isn’t available Bridgton Urgent Care is for walk in care today. Our team of healthcare professionals will care for you as quickly as possibly and follow up with a record to your regular provider.

For Major Emergencies please use the Bridgton Hospital Emergency Department. Emergency Department is open 24 hours a day, 7 days a week.

Open Monday, Wednesday, Friday 5PM-9PMSaturday 8AM to 1PM207-647-6166Located in the Specialty Clinic Wing of Bridgton Hospital, 10 Hospital Drive(off South HIgh Street)

Learn more about our new

Urgent Care at www.bridgtonhospital.org

Bridgton

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