N E W S L E T T E R : A U G U S T | 2 0 2 6 | | |
We’re making beef,
hay and summer history!
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Dear Friends and Neighbors:
Welcome to August, one of the most rewarding months to experience Remick Country Doctor Museum & Farm. Seemingly by design, it invites you to slow down and immerse yourself in the stories and experiences that make this place special.
Throughout the month, you can explore the fascinating history of the Remick family through our guided tours, experience the rhythms of the farm, and take part in programs designed to connect you with the people, traditions, and landscape that shaped—and continue to shape—our community.
Behind the scenes, we’re busy tending to the ever-changing tasks of the farm and purposes of the museum. From our renewed beef program and ongoing hay production to new and exciting seasonal programming and tours, we’re working hard to provide you with reasons to reward yourself or simply rewind with a visit.
As the summer season bends its lean toward the next, its effects can be noticed across the farmstead. Gardens are reaching their peak, some harvests—garlic, lavender, blueberries and herbs—are underway, and subtle tinges of fall are beginning to emerge, reminding us that every visit offers a snapshot of the farmstead at a uniquely particular moment in time.
Join us in making the most of these rewarding August days!

We’ll see you at the farmstead,
The Remick Team
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AUGUST’S FEATURE PHOTO
What is the focus of the Forage & Maintenance Team in summer? Making hay! Frank Drew and Scott Eldridge (in the tractor cab) assist team manager Matt Theriault in baling and stacking hay.
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What’s In Season
Clickable calendar highlights here, news below...
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We had some unique visitors join us for our Pastures, Picnics and the Past picnic gathering in mid-July. Mischief and Doug, the two Nigerian Dwarf goats living at the farm (seen in the background above), didn’t know what to make of them, but tolerated their company nonetheless. Relatives of these ant-erlopers are featured in a NEW storywalk that can be found on the Binsack Trail. Read "Step-by-step storytelling” in the news section below to learn more.
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A “Remick-raised” revamp
In April, we selectively purchased two 12-month-old Lowline cattle for the purpose of providing quality product for our Remick-raised program. We are pleased with how well they have progressed over the past few months under our watchful eye and care—they are happy and thriving.
We want our customers to feel confident and good about purchasing the beef we’re raising at the Remick farmstead. As a working farm, we believe understanding where food comes from is an important part of understanding agriculture. That is why we are sharing details about our Remick-raised program with the general public on our social media channels, and now, more directly with you. Not only are our farming practices ethical, our prices are AMAZING! 

Provided here are highlights about our program:
+ We are currently raising Lowline cattle, a breed developed from naturally smaller Aberdeen Angus cattle. Their smaller size makes them easier to manage, gentler on pastures, and a great fit for farms like ours.
+ Lowline cattle are known for their calm disposition. A calm herd requires lower-stress animal handling, which is an important part of responsible livestock care. Our cattle spend their days grazing our pastures, enjoying fresh air, open space, and attentive care from our staff.
+ Every day begins with checking the herd, making sure each animal has clean water, nutritious feed, and everything needed to thrive. We monitor their health, maintain safe fencing, care for our pastures, and work closely with veterinarians whenever needed.
+ We believe healthy cattle start with good stewardship, not shortcuts. That's why our beef is produced without added growth hormones or routine antibiotics.
+ Many people have become disconnected from where their food comes from. At Remick, we believe there’s value in reconnecting. Quality beef doesn’t begin in the grocery store; it begins with healthy animals, thoughtful care, and farmers who understand the responsibility they’ve accepted.
+ When you purchase beef from Remick, you’re supporting much more than your next health-conscious meal. You’re helping preserve a historic working farm. You're supporting agricultural education for children and families. You’re helping care for our animals and maintain our pastures. You're investing in local agriculture and helping keep farming traditions alive for future generations.
Thank you for putting your trust in us. We hope you will try Remick-raised and taste the difference exceptional farming practices can make.
If you have questions about how we raise livestock for our Remick-raised program, please reach out to Barbara Rosman by phone or email: (603) 323-7591, ext. 102; brosman@remickmuseum.org.
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The love and loss of haying
Making hay is a beautiful thing: from the first spring-green shoot to the “perfect” pre-ripened stalk, then the harvesting (cutting, curing, and baling) and delivery to the customer or hayloft storage. The process is ancient, vital, and beautiful. If it were only timely, measured, and predictable.
In recent years, regional weather patterns have frustrated the hay-making process (not to mention the farmers) here on the farm and across New England. We have experienced overly dry and wet conditions rather than a blend of sun and rain for cultivation, and successive days of warm, dry weather for processing. Unfortunately, time—and weather—waits for no one.
Despite the setbacks, we are doing what we can to manage the seven fields we steward. To date this summer, we have harvested 2,100 square bales, all of which were sold before harvesting. And we expect to get a second cut of hay from a portion of our 160 acres of hayfield. So, not all is lost.
If you’re traveling through the region and see a haying crew working a field, give them a neighborly wave of appreciation and a thumbs up for encouragement. They will appreciate it; our team will too!
From The Code by Robert Frost
“There were three in the meadow by the brook
Gathering up windrows, piling cocks of hay,
With an eye always lifted toward the west
Where an irregular sun-bordered cloud
Darkly advanced with a perpetual dagger
Flickering across its bosom. Suddenly
One helper, thrusting pitchfork in the ground,
Marched himself off the field and home. One stayed...”
Another haying poem by Robert Frost
Pictured above, Remick Forage and Equipment Manager Matt Theriault walks alongside a hay wagon packed with square bales.
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Step-by-step storytelling
We installed a 17-page storywalk along the Binsack Trail in mid-July. It is titled “A Picnic at Remick Farm,” written and illustrated by Remick operations manager Barbara Rosman. This history-making Remick-original storywalk was created to accompany our 3rd annual “Picnic-scapes” Exhibit celebrating National Picnic Month.
Three of the story’s original illustrations (shown above) were included in the “Picnic-scapes” exhibit. The story follows Mia and Clover as they prepare to picnic on the Remick farm grounds, greeting their farm animal friends along the way and making some new—and hungry—acquaintances. It is a creative, colorful and fun addition to the trail (no matter the reader's age) and has received enthusiastic feedback from visitors. The storywalk will remain in place into the fall, with plans for a potential *spookier* one to replace it for October. We encourage you to read it, step-by-step!
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+ Behind the scenes, we’re also working on...
- Keeping up with weeding in our veggie and herb garden exhibits
- Haying as fast and as much as we can
- Reinvigorating our Remick-raised beef program
- Preparing for a full month of Hallowe’en fun in the Museum Center
- Working with local organizations on community partnerships
- + More!
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September 24–October 10
NEW! Fall Maple Tours, Thursday–Saturday at 11 a.m. A sweet twist on a fall foliage tour.
October
NEW! Look for (or LOOKOUT for!) Hallowe’en sightings in the Museum Center throughout October, when you’ll find a fun and “spooky” collection of Hallowe’en decorations tucked in and amongst the Museum Center exhibits.

Haunted History Tours at the Captain Enoch House return! Make plans to join us for this unique tour that highlights some of the spookier practices of medical history. Offered Thursday–Saturday, October 1–31, afternoon and evening times are available.
Saturday, November 14
NEW ONE-DAY TOUR! The Siege of Wolves will capture your imagination as we highlight aspects of a published historical tale about a dramatic event that took place in Tamworth in November of 1830.

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V I S I T O R : Q U O T E
“ Love this place — so fascinating! ”
Emmalie | Plaistow, NH

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“A DOSE OF NEWS” PHOTO CAPTION
Remick Gardener Taylor Lovely proudly shows off a fresh harvest of blueberries, basil and sage. Be sure to view the Remick Exhibit Gardens when visiting the farmstead.
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From the Remick collection
A bittersweet image from New Hampshire’s past: the Old Man of the Mountain, as visible in Franconia Notch before its “downfall” on May 3, 2003. This postcard was sent to “Edwin Remick, Tamworth, N.H.” from West Ossipee, New Hampshire, postmarked on July 29, 1920. We believe the card was meant for the younger Edwin Remick because the addressee is not designated as “Dr. Edwin Remick.” In July 1920, Doc was 16 years old.
Description on the reverse side of the card:
Rising 1,200 feet above beautiful Profile Lake and situated at the southern end of Cannon Mountain is “The Profile.” Hawthorne’s “Great Stone Face,” and stated to be the most perfect natural stone face in the world. On account of the action of the elements, the top of the head is being anchored, by great bolts, to prevent it from sliding further forward and eventually off altogether, which would be the case if this precaution were not taken.
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Did you see the “Old Man” before he fell?

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Recipe Postscript
ELEPHANT'S-EYE HIGH
The long wait is over... It’s corn season! Get yourself to a local farm stand, get shucking, then enjoy the tender burst and sweet taste of steamed corn on the cob, or perhaps in a new recipe. Bite into SUMMER CORN SALAD!
Mt. Washington Valley Eaters & Growers: Corn producers.
PHOTO: Katherine Volkovski via Unsplash
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Do you have a recipe to share?
Email it to Dawne Gilpatrick, Remick Marketing Coordinator. Please use “Newsletter Recipe” in the email’s subject line. We, and our readers, will enjoy hearing from you!
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Museum, Store & Grounds
Tuesday–Saturday, 10 AM–3 PM
Closed Labor Day
The Binsack Trail
Open daily, dawn–dusk, to foot traffic and service dogs only.
Plan Your Visit
Helpful information for getting here, parking, and more.
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Respectful of the past.
Vital in the present.
Preserving for the future.
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