The Puddledock Press Staff in the early 1990s.

The all volunteer staff of the Puddledock Press outside their storefront office in the Hayward Block on Mechanic Street in the early 1990s.

The first issue of The Puddledock Press.

The very first Puddledock Press, Volume 1, Number 1, was published in December of 1979.

Farmington Town Christmas Party

The Town of Farmington used to have a Town Christmas Party. Here is a 1963 ad from the Farmington News.

Fire trucks outside the Station on Mechanic Street

Mechanic Street Fire Station in its hay day. On the left is the 1942 Seagrave Truck which was given to the town by H.O. Rondeau.

An old group photo hanging in the Puddledock Office.

Back: Ned Parker, Delores Bridge, Mary Cloutman, Henry Johnson; Front: Iola Sabine, Lilliam Emerson

Robert's Drug Store Christmas advertisement in 1906.

Robert's Drug Store was a popular spot in downtown Farmington and sold lots of Farmington post cards.

Old Farmington Town Hall

An old photo of the Farmington Town Hall, which is currently the Recreation Center, as it appeared in an issue of the Farmington News.

Fire Destroys the Trafton Block

The Trafton Block after a fire destroyed it on January 15, 1943. The fire damages totaled $50,000.

Friday, December 18, 2015

December Savor the Flavor Recipes

Savor the Flavors is excited to be bringing you into the New Year with some exciting new recipes and helpful suggestions to make your meal planning easier.  We are still looking for people who love to cook and share their ideas to write to me and become a guest contributor to the column.  Let us kick the New Year off  filled with lots of ideas and cooking fun.

Vanilla Magic Custard Cake
Prep time:  15 mins
Cook time:  45 mins
Total time:  1 hour
Serves: 9-12

½ cup unsalted butter-melted and slightly cooled
2 cups milk-lukewarm
4 eggs-separated
1¼ cups (150g) powdered sugar
1 Tablespoon water
1 cup (115g) flour
1 teaspoon vanilla extract
powdered sugar for dusting

Preheat the oven to 325°F
Lightly grease 8x8 inch baking dish, set aside
Whip the egg whites until stiff peaks form, set aside.
Beat the egg yolks and powdered sugar until pale yellow.
Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.

Mix in the flour until evenly incorporated.
Slowly beat in the milk and vanilla extract until well combined.
Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.  ~~ENJOY~~


Rainbow Punch
1- 2 litre of Hawaiian Punch
1 - 64 oz orange juice (chilled)
1- 2 litre of Gingerale
Add all ingredients well. Mix in 1 - small tub of orange sherbet or rainbow sherbet ice cream, drop by tablespoons into mixture… Serve chilled..
Very easy for any of your young people to make and serve.  ~~ENJOY~~

Dried Apple Slices (Kids Can Cook)
2 apples (Gala or Fiji is best)
½ tsp ground cinnamon
Preheat the oven to 225°F.
 Slice apples as thinly as possible, about 1/8-inch or thinner (use a mandolin if you have one). Arrange slices in a single layer on 2 baking sheets lined with parchment paper. Sprinkle with cinnamon if using. Bake 1 1/2 hours; flip slices and continue baking 1 1/2 hours longer or until completely dry and crisp (they will not crisp more upon cooling). Timing will vary depending on the moisture content of the apples and the thickness of the slices. Let cool. Store in an airtight container up to 1 week. These are great for an after school snack. Put a few in a baggie and take on the road or in your favorite bag for a quick pick me up. ~~ENJOY~~

VEGETARIAN CHILI (For those cold winter night suppers)
2 pounds lean ground turkey
1 package McCormick Chili Seasoning (For Slow Cookers)
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, drained and rinsed
1 can (15 1/2 ounces) tomato sauce

Brown turkey in a large skillet on medium-high heat. Drain fat (if any).
Place cooked turkey, seasoning mix, tomatoes, beans and tomato sauce in slow    cooker.Stir until well mixed. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving. Makes 8 servings. ~~ENJOY~~

2 quarts apple cider
1/4 cup sugar
10 whole cloves
6 whole cloves of allspice
4 sticks cinnamon
Combine ingredients in a large saucepan. Heat slowly to a boil; boil for 5 minutes. Discard spices or strain to remove. Serve hot with orange slices or whole cinnamon sticks, if desired.
Makes 8 1-cup servings. (Great for those cold nights by the fireplace or wood stove) ~~ENJOY~~

15 ounce cans black beans, undrained
1 16 ounce can vegetarian broth
1/2 cup salsa
1 tbsp chili powder
shredded cheese (optional)
sour cream (optional)
chopped onion (optional)
fresh chopped cilantro (optional)

Mash one can of black beans with potato masher or, pulse the beans in a food processor with a little bit of extra water if needed, until they are mostly smooth.
Pour both cans of beans into medium saucepan. Add vegetable broth, salsa, and chili powder. Bring to a boil. If desired top with shredded cheese, sour cream, onion, and cilantro.
Makes four low-fat servings of vegetarian black bean soup.. ~ENJOY~~

TURKEY HASH WITH COUNTRY GRAVY - Use leftover turkey from Christmas.
1/2 pound hot Italian sausage, casings removed
1/2 cup frozen chopped onions
1/2 cup frozen chopped green pepper (recommended: Pict Sweet)
2 tablespoons chopped pimientos
2 tablespoons canola oil
2 cups leftover stuffing
2 eggs
2 cups diced turkey meat

Heat a large skillet over medium-high heat. Crumble sausage into skillet. Add onions, peppers, and pimientos. Cook 6 to 8 minutes or until sausage is just cooked through, stirring often to break up sausage. Transfer to a large bowl. Clean pan and heat oil.
Add stuffing, eggs and turkey to bowl with sausage mixture and stir to combine. Add to heated pan and press down with spatula until bottom of skillet is covered with hash. Brown 5 to 7 minutes untouched. Use a spatula to flip over hash and continue to cook another 5 to 7 minutes.
Meanwhile, take leftover gravy and heat in a saucepan over medium heat. As gravy heats up, whisk in enough milk to thin to desired consistency.Serve hash topped with poached egg and warmed turkey country gravy ~~ENJOY~~

8 ounces semisweet chocolate, chopped
1 can (14 ounces) sweetened condensed milk
1/3 cup strong brewed coffee
Assorted fresh fruit (whatever you like, grapes, kiwi, orange sections, pineapple, apples, melon, strawberries)
In a heavy saucepan, melt chocolate with milk over low heat, stirring constantly.
 Stir coffee into chocolate mixture; keep warm.
Serve with fruit. Yield: 2-1/2 cups. ~~ENJOY~~

3lbs tart green apples, peeled,cored, and sliced thin
1⁄2 cup sugar, plus extra for sprinkling
1⁄2 cup apricot jam
2 lemons zested or grated
freshly grated nutmeg
apple pie spice
1 cup chopped and toasted walnuts
1⁄2 cup unsalted melted butter
1⁄4 cup apple juice
1 package egg roll wrap
caramel sauce

Place apples, apple juice, sugar, jam, zest, nutmeg, and apple pie spice in a large heavy skillet. Cook over med-high heat, covered, until apples are tender, about 10-15 minutes. Stir in walnuts and taste and adjust seasonings.
Place several tablespoon of filling at an angle in the center of an eggroll wrapper.
Roll up like an envelope. Lightly moistening edges with water to seal. Place seam-side down on buttered baking sheet.
Repeat until all filling is used. Brush tops with melted butter and sprinkle with sugar.
Place under hot broiler until golden about 3-5 minutes
To serve: Place caramel sauce into individual dessert plates  and place egg rolls on top. ~~ENJOY~~

As the New Year approaches, many cultures around the world prepare and serve special food on New Year's Day. Some believe that eating certain foods on the first day of the New Year will bring good fortune. “Many people will ‘eat for luck’ . . . and plan to eat special foods that, by tradition, are supposed to bring them good luck.” One such New Year's Day food tradition is black-eyed peas, considered in many cultures to symbolize prosperity, being said to represent copper coins.

Along with black-eyed peas, some cultures, particularly many African Americans serve greens, such as collards, turnips, or kale. Cabbage is another green vegetable served on New Year’s Day. Such green vegetables represent prosperity in the form of paper money
Similarly, some cultures will make sure that rice, another so-called good luck food, is eaten on New Year's Day. Hoppin John, southern dish that combines black-eyed peas and rice, might be a considered a “double dose of luck.”
Several nationalities include pork on the New Year’s Day menu. The Pennsylvania Dutch tradition of eating pork and sauerkraut on the first day of the New Year is said also to bring good luck and protection. This practice may be traced back to Europe when wild boars were hunted and killed on the first day of the year. When Austrians, Swedes, Germans and other European settlers arrived in the United States, they may have brought this custom with them.
Another New Year’s food tradition comes from Spain, where it is customary to eat 12 grapes at the stroke of midnight. Each grape signifies one month of the upcoming year. A sweet grape means the month will be good. A sour grape means the month will be bad.
Other cultures include some form of fish as a lucky dish. People in the Northwestern part of the U.S. may choose to eat salmon on New Year’s Day. Some Germans and Poles choose herring, which may be served in a cream sauce or pickled. According to German folklore, eating a herring at the stroke of midnight will bring luck for the next year. Other Germans may choose to eat carp.
Many cultures believe that any food in the shape of a ring will bring good luck, as the closing of the ring means 'coming full circle' and represents a fresh start in the New Year. For example, lentils are symbolic of prosperity, so lentil soup or lentils with rice make up the first meal of the New Year in Brazil.

Please remember that Savor the Flavors is asking for your input on these articles. We want to see your ideas and recipes, so please email us with your ideas.

Friday, December 11, 2015

Farmington Town Players Present "A Christmas Spectacular"

The Farmington Town Players, under the guidance of producer, Mary Barron and director, Deb van Gelder, are offering a second production for 2015.  This Friday and Saturday, December 11-12, the troupe will present "A Christmas Spectacular", which promises to be "an evening of festive comedy, carols, music, and mayhem."  The show will open on Friday, December 11 at 7:00 PM in the Town Hall.

The doors will open at 6:30, so arrive early to get a good seat.  Admission at the door is $8.00 for adults and $4.00 for children under 12.  But, if you bring a new toy to donate, the admission will be reduced to $5.00.  The show will be repeated on Saturday, December 12, at 7:00 PM.  The troupe has been actively working hard through the fall to build an evening of holiday good will and festive spirit.

And as usual, they will deliver as promised.  The ensemble cast will once again take on a variety of roles to bring the show to Farmington.  "A Christmas Spectacular will warm your hearts, rekindle your spirit, and set the Holiday mood for all ages," Says producer Mary Barron.  In the holiday spirit, the troupe will also support the Firemen's Toy Drive.  mary asks that audience members "share the spirit of community and the tradition of gift giving by bringing a new unwrapped toy or book, receive $3.00 off the price of an adult ticket, and help the Farmington Fire Department load their coffers with Toys for their Annual Toy Drive !"

For over 30 years, the Farmington Town Players has taken great pride in presenting a wide variety of entertainment for folks in Farmington and surrounding communities. Your support of Town Player performances allows the troupe to contribute back to the community through their support of other programs that benefit the Town of Farmington.

The Farmington Town Players wish to thank all of their loyal supporters, old and new, and send their  warmest wishes for a joyous, safe, and peaceful holiday season.  Start celebrating this holiday season by attending the 2015 holiday show, A Christmas Spectacular!  Veteran Troupe member, Beth Van Gelder invites everyone to "Come for the festivities, stay for the laughter."

Come join us for a night of music, poetry, comedy, and mayhem!

Friday, December 4, 2015

'Tis the Season for Influenza

‘Tis the season
by Dr. Thomas Naro

Influenza, otherwise known as the flu is a virus that affects many of us in New Hampshire. This time of year the prevalence of flu infection cases rise, hence flu season. The Centers for Disease Control (CDC) explains on their website the basics on the flu plus more and I’ll give you a synopsis. The virus attacks the respiratory system and can cause mild to severe illness. We all know the signs and symptoms of the flu, right? You could have a fever, cough, sore throat, runny nose, stuffy nose, muscle or body aches, headaches, feel tired, and maybe vomiting and diarrhea. In some people it may only cause respiratory symptoms without a fever.

A person becomes infected through the nose, throat or lungs. It’s believed to spread mainly via droplet form. You know the expression, “say it don’t spray it”? That’s kind of an obnoxious example, but spreading the flu will also happen when a virus carrier coughs or sneezes into the air which contaminates other people through the routes mentioned above. It can also spread by touching a surface that has the virus on it and then touching your eyes, nose, or mouth. Here’s a good reason to wash your hands after touching public surfaces like door knobs, grocery cart handles and pay phones (what are those?) Then of course, avoid touching your face unless you know your hands are clean.

Knowing when you or someone else has the flu can be tough at first. Adults may be infected for a whole day before showing any symptoms and 1-4 days for children. That’s enough time to pass the virus on to others before suspecting a person was sick in the first place. Adults can remain contagious for about 5-7 days after you get sick. It can last longer in children and those with weakened immune systems. Everyone is at risk for getting the flu. There are some people who are at greater risk for more severe complications once infected. This includes older people, children, pregnant women, and if you have asthma, diabetes or heart disease.

Once you get the flu, it could make other conditions you have worse or even cause other conditions like bacterial pneumonia, ear infection, sinus infections, swelling of the brain, and dehydration. Who needs that, right? We need a game plan to battle against getting sick in the first place. In the case of the flu, the best defense is a good offense! Let’s take care to keep ourselves safe and the ones around us safe, too.

Get vaccinated. The flu shot is made available at your doctor’s office, medical clinics and some pharmacies. Did you know there are different types of flu shots too? You won’t really be shopping around for the best deal, your doctor will choose for you based on your age and reason for vaccination. There are 3 types of influenza: type A, B, and C. This time of year, we’re talking about seasonal flu shots to protect against two influenza A viruses (H1N1 and H3N2) and an influenza B virus. You might be wondering about the swine flu and bird flu. H1N1 is also known as the swine flu so you get protected from that with a flu shot. The bird flu is not circulating in this country like the others do so vaccination isn’t part of the seasonal recommendation. Remember, the flu shot cannot give you the flu so don’t use that as an excuse to not get it. If you are concerned about the possible side effects, discuss this with your doctor.

If you are around children or work in healthcare, the CDC recommends you always get the flu shot each year. This is the best defense because you are likely to come in contact with other people who may be infected, knowingly or unknowingly. Your chances of getting infected and passing it on to others is reduced with the flu shot. Children 6 months and older are recommended to get the flu vaccine. However, if a child is younger than 6 months, it’s too early to get the flu shot. Children in this age group are at greater risk for more serious complications once infected with the flu so it’s important everyone around that child is vaccinated to prevent passing it on.

Here are some other tips to keep you and the flu from being "besties" this year. Wash your hands frequently. Regular soap is recommended over anti-bacterial soaps per the Food and Drug Administration (FDA). You should wash long enough to sing the “Happy Birthday” song twice. Alcohol-based sanitizers work well if you can’t wash with water. Cover your mouth and nose when coughing or sneezing. Use a tissue and throw it in the trash immediately. Then go wash your hands again. Avoid people who are sick because they may be infectious. Clean and disinfect surfaces that were touched by others, especially if you know they are sick. Avoid touching your face, nose, eyes, and mouth. And if you are sick, avoid other people because even though you are a nice person, you might get them sick accidentally. That’s not nice.

If you do get sick and suspect the flu, consult your doctor. Don’t wait! There are tests to confirm the flu and if you have it sometimes your doctor will prescribe specific anti-viral medications. After that you should rest, consume plenty of fluids (water, soup, sports drinks, etc.), try home remedies or over the counter medication to ease your symptoms and follow the advice from the paragraph above. Continue these precautions for 24 hours after your symptoms clear up. If your child becomes ill with the flu, contact the pediatrician. Please tell others about how to prevent catching and spreading the flu. Remember, you won’t know you have it until it’s too late.

Here’s wishing everyone health and happiness this flu season!

 Dr. Thomas Naro, MSPT, DPT is a doctor of physical therapy and partner/manager of Coppola Physical Therapy Farmington located at 395 NH Route 11.

Saturday, November 28, 2015

The December Puddledock Press is Out: Watch for it at your Favorite Distribution Site

The December issue has been posted on the Farmington Historical Society's Scribd site, and is now available for viewing online. You can view and download and print the issue in color from the Scribd site, if you wish. 
Printed hard copies of the December issue are partly distributed and will be available at all our fine distribution sites in Farmington by next weekend.  To find out where to pick up your printed hard copy, check the Find a Puddledock tab on this site, and select Current Edition for the list of our fine Farmington businesses that carry the Puddledock Press!  Don't forget to thank these establishments for carrying the Puddledock, visit them often, and remind them how you appreciate their supporting our paper, and that you'd love to see them advertise in the paper!  

Please consider placing an ad in the paper for your business or non-profit organization.  You can help to support our Community newspaper and our services like the Around the Town Calendar, and online access.  Consider running an ad or just sending in a contribution.  

Hope you enjoy the December issue! Start submitting your news and articles for January issue now. 

Season's Greetings for a Safe, Happy, and Cheerful Holiday Season!

Sunday, November 8, 2015

Farmington Churches Plan Interfaith Community Thanksgiving Service

 Sunday, November 22 at 4:00 PM

Three Farmington churches are planning a Community Thanksgiving Service for Sunday, November 22 at 4:00 PM.  The celebration will be at the First Congregational Church, UCC located at 400 Main Street in downtown Farmington.  The public is invited to bring canned food which will be given to the Interfaith Food Pantry. A free will offering for the Food Pantry will also be received.

Participating in the service of worship will be Sister Lucie Ducas, Saint Peter Catholic Church; Rev. Bill Downing, Advent Christian Church Community Lighthouse; Rev. Kent Schneider, First Congregational Church, and Don Marble, Co-chairperson of the Interfaith Food Pantry.   Twenty-four years ago, in 1991, Father Adrien, Pastor Fogell and Reverend Johnson  established the Interfaith Food Pantry to serve the towns of Farmington and Middleton.  Last year over 2,000 people received food.  The Interfaith Food Pantry is housed at First Congregational Church, UCC and is open the last Saturday of each month from 9:30-10:30 AM.  A community breakfast is served starting at 8:00 AMin the church's vestry so that people do not have to wait outside during the cold weather.
The idea for a community-wide service of thanksgiving was discussed at a recent "Lunch with Pastor Kent" which is open to the public and takes place at First Congregational Church from noon to 1:00 PM on Wednesdays.  Several people asked Rev. Schneider if he would organize an ecumenical worship service.

He contacted Sr. Lucie, Pastor Downing and Don Marble who were enthusiastically supportive of the idea and the word went out through the local churches.  "Thanksgiving is a wonderful time of the year for our community to gather and give thanks for the abundant blessings we have received," comments Pastor Kent.  "It is appropriate to celebrate the work of the Interfaith Food Pantry and the many volunteers who give of their time to help others.  "
Prior to the Community Thanksgiving Service, there will be a 3:00 PM rehearsal for singers who will form a community choir under the direction of  Louise Shields, organist and choir director at First Congregational Church UCC.   Rev. Schneider, a professional trumpet player from New Orleans, is gathering brass players to accompany the hymns that will be sung.  For more information contact Pastor Kent at

Friday, November 6, 2015

The Golden Age of Bean Suppers

by John Nolan

FARMINGTON – Society has become more fragmented with the Age
of the Internet. Happily, crowds still fill the bleachers in support of high school ball games, or line Main Street in August to watch the bed race, and well over 100 voters can be relied upon to come to annual town meeting! However, much of people’s spare time these days is taken up with feisty Facebook postings and testy Twittering on topics that may have little to do with daily life in Farmington.

It can be argued that this web phenomenon is beneficially increasing the awareness among the general population that there is life beyond the town boundary, but a good chunk of people know this already…Farmington faces can frequently be spotted in Walmart, for example.
Thirty years ago, and longer, though, great throngs of Farmington people sought out each other’s company at massive social occasions known as Bean Suppers held in the hall above the firehouse. It was happy, social introversion on a close-knit community-wide scale.

I was so taken by these soirees, that in a Farmington Corner of 1985, I wrote a couple of verses, describing such an evening, under the heading, Bean Supper News.

Down from the ridges,
O’er culverts and bridges,
Poured six hundred ravenous Farmington folk,
Last Saturday eve,
And you'd better believe
They had empty and cavernous stomachs to stoke.

The Firemen's new station
Was their destination,
For a monstrous eat-in of ham, beans and pie,
Such an orgy of munching,
And guzzling and crunching,
With ne'er a free seat in the building, forbye.

There were red beans and brown,
By the ton load choked down,
And mountains of coleslaw, with ham on the side,
Wild hordes then did grapple,
Pies pecan and apple,
'til 7 p.m. saw an ebb in the tide.

The popularity of these bean suppers continued, unabated, for several years until, in 1992, there was a major hiccup, as recorded in the song below, which is sung to a lively jig called Ramgunshoch’s Rant. Verse 2 reminds us that 1992 was a Presidential Election year.

The Emperor’s Bean Supper

1. In the fall of each year, Farmingtonians cheer,
For the firemen’s bean supper, the biggest around,
But in ’92, it was quite a to-do,
For the pesky darned things didn’t cook in the ground,
There was no way of knowing, ere folks started showing,
Beans bake or they don’t and there’s no in-betweens,
So when there’s no plateful, it’s hard to be grateful,
The bean supper blues are invoked by no beans.

2. A political crowd was complaining out loud,
‘twas the first time in months they had seen eye to eye,
Two Natural Law men were flapping their jaws when
Fulani’s Alliance chimed in with "Aye! Aye!"
The Democrats shouted, Republicans pouted,
The only folks happy were tree-hugging Greens,
They praised the solution to airy pollution,
A firemen’s bean supper without any beans.

3. World traveler Meyer was a bean ticket buyer,
When they told him the news he let out with some flak,
And pined for Arabia, where there was maybe a
Chance of fried camel or tasty date snack.
"I’ve been to Sri Lanka and seen Casablanca,
But this is much worse than those Third Worldly scenes,
My plate’s bare today in the U.S. of A.,
At the firemen’s bean supper without any beans."

4. That hardworking codger, Garbology Roger,
Had worked up an appetite fit for a lion,
By snatching up wrappers from Royce’s to Bubber’s,
And so for a pile of hot beans he was dyin’.
Tho’ the sad situation wreaked some with starvation,
By hallucinating (a wonderful means),
Roj clearly saw foods, like the Emperor’s duds
At the firemen’s bean supper without any beans.

5. The ladies of FED-UP tried hunting some bread up,
And sent for two cod sticks, a desperate plan,
But five loaves and fishes don’t fill scores of dishes,
For miracles only work now in Japan.
So sadly the throng waited hungry and long,
‘Til Deputy Joel Plante suggested a winner,
"Begone with this sorrow! All come back tomorrow,
Instead of bean supper, we’ll call it bean dinner."

Almost 25 years later, it is still possible to experience the joys of community eating at somewhat smaller events staged by Post 60, the PTA or various club and church organizations, and we encourage townspeople to patronize them, not just to help a good cause and for the reasonably priced food, but as an occasion to sit and chat with fellow citizens…who knows, the new acquaintance you’ll meet and whose company you’ll enjoy, may be that same anonymous cretin you insulted on Facebook, last week.

Wednesday, November 4, 2015

November Savor the Flavor Recipes

Savor the Flavor is excited to bring you into the Fall Season. The cool crisp nights are upon us and the fall leaves are starting to fall.  Let us ponder on what would be good to warm us up on a cool fall evening.

Our guest contributor this issue is Sheryl Olstad.

Crock Pot Taco Chili

  1 onion chopped
  1 16-oz can black beans, drained
  1 16-oz can kidney beans, drained
  1 8-oz tomato sauce
  1 10-oz frozen corn
  2 14.5-oz cans diced tomatoes with chilies
  1 packet taco seasoning
  1 tablespoon cumin
  1 tablespoon chili powder
  3-4 boneless chicken breasts, raw
Place all ingredients in a crock pot.  Cook on low 10 hrs. or on high for 6 hours.  When chicken is cooked, shred with forks.   Sheryl Olstad

Pumpkin Soup

   ½ cup finely chopped onion
  2 tablespoons butter
  1 tablespoon all-purpose flour
  2 cans (14 ½ oz each) chicken broth
  1 can (15 oz) solid-packed pumpkin
  1 tsp. brown sugar
  ¼ tsp salt
  1/8 tsp pepper
  1/8 tsp ground nutmeg
  1 cup heavy whipping cream
In a large saucepan, saute onions in butter until tender.  Remove from heat, stir in flour until smooth.  Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg.   Bring to a boil. Reduce heat and simmer for 5 minutes.   Add cream and cook for 2 more additional minutes until heated through.  Yields 6 servings.

Hearty Vegan Vegetable Soup

This easy soup is everything you want your vegetable soup to be.
   8 cups vegetable broth
  1/2 cup uncooked barley
  1 large can diced fired-roasted tomatoes
  1 large onion
  3 stalks celery
  4 large carrots (or 6 medium), unpeeled and sliced
  3 large red potatoes, unpeeled and chunked
  1 cup frozen corn, organic
  1 teaspoon each basil, rosemary, celery seeds
  1 teaspoon lemon juice
  Sea salt & freshly ground black pepper
Place veggie broth in a large pot and bring to a simmer. Add barley and let cook while prepping the rest of the veggies. Add the tomatoes, onion, celery, red potatoes and corn. Continue to boil for 40 minutes.  When veggies and barley are tender, stir in basil, rosemary, celery seeds. Remove from heat. While cooling, add lemon juice. Season to taste with salt and pepper.
You can substitute quinoa or cooked brown rice for the barley.  Serves 6.

Kid's Kitchen  with Adult Supervision

Kids Kitchen is looking for young cooks to submit their recipes for publication in the Puddledock Press. If you have a recipe that is your favorite and you want to share it with our readers, please submit it  Be a guest contributor and see your name in the Puddledock Press.

Green Eggs and Ham Rollups

  1 tablespoon extra-virgin olive oil
  4 large egg whites, beaten until frothy
  2 tablespoons basil pesto
  1 cup baby spinach leaves
  3 slices deli-style honey ham
Heat a large nonstick skillet over medium-high heat.  Add the oil, then add the egg whites.  Swirl the pan to spread the egg whites into a round that covers the bottom.  Cook until the whites are set, then slide onto a cutting board. When the egg white has cooled slightly, spread with the pesto.
Arrange the spinach leaves, then ham slices on top in a single layer, then roll into a cylinder. Cut into eight 1-inch spirals and serve.  Tip: The rolls also taste good cold and can be refrigerated in an airtight container for up to 1 day.

Monday, November 2, 2015

November is National Diabetes Awareness Month

Diabetes Awareness
by Dr. Thomas Naro

November is National Diabetes Awareness Month and I thought it was appropriate to highlight this topic as it affects millions of people in the United States, including many in our own community. Diabetes mellitus is a medical condition where our body has trouble regulating the sugar in our blood. Once food is broken down through digestion, carbohydrates are converted into glucose. This molecular form of sugar is used as fuel to the many cells of our body, especially our brain. Scientific research has helped us learn what healthy and unhealthy levels of blood glucose (blood sugar) are and how to measure it. Also, we now understand why some people have difficulty controlling their blood sugar and others don’t.

Under normal conditions the pancreas will excrete insulin into the blood stream when the body detects an elevation of blood sugar levels. In diabetic cases, the body will encounter high levels of sugar in the blood, known as hyperglycemia, because there is a problem with insulin.

There are a few types of diabetes we can refer to: type 1, type 2, and gestational. Type 1 diabetes occurs when the pancreas can’t produce enough or any insulin. This may be due to an autoimmune condition in which the body attacks the pancreas and damages its insulin production source. Type 2 diabetes occurs when the pancreas makes insulin but the body doesn’t use it effectively. Finally, gestational diabetes occurs when a woman is pregnant and some of the other hormones in circulation make the body’s cells resistant to insulin. The pancreas will produce more insulin in response, but if it still isn’t enough, then the condition comes about. It is usually reversed after the pregnancy. 

Unfortunately, type 1 and type 2 diabetes doesn’t just go away. Type 1 diabetes requires blood sugar management with supplemental insulin. Nowadays, people can carry an auto-delivery system the size of cell phone that connects to the belly by a thin tube. In other cases, people may give themselves regular insulin injections to prevent blood sugar from getting too high. For those who have Type 2 diabetes, management may still include use of insulin but usually other medications can be taken orally to lower glucose levels in the blood, boost insulin production or promote the body’s response to insulin function.

Everyone who has diabetes needs to manage their blood sugar levels by testing their blood on a regular basis. If diabetes goes uncontrolled, the results to the body can be devastating. When blood sugar levels are above the normal range over a long period of time, tiny blood vessels become damaged. This can lead to kidney disease, loss of vision, loss of sensation in the hands and feet, poor healing, muscle weakness, balance problems and stroke. In some cases, blood sugar levels can become so high it results in what is known as diabetic coma which can be fatal if not treated immediately.

Living with diabetes is about being attentive to your blood sugar levels. Type 1 diabetes usually is diagnosed in childhood and management becomes a lifelong activity. Type 2 diabetes, which accounts for 90% of diabetic cases in the country, is diagnosed mostly in adults, but more children are being diagnosed with type 2 in recent years. Unfortunately, type 2 diabetes rates are increasing. The good news (finally), both types of diabetes can be better managed with proper nutrition, healthy eating habits, and regular activity. In some people, type 2 diabetes can be reversed and also may be preventable.

You might be wondering “how do I know if I have diabetes?” The main symptoms of too much sugar in the blood are increased thirst, increased urination, and increased hunger. Sometimes a person will feel tired, weak, or have blurred vision. Diabetes is one or many medical conditions that cause hyperglycemia. A physician would need to perform blood tests to identify the cause so the appropriate treatment can be ordered.

When you see your doctor, a 12 hour fasting blood glucose reading is commonly tested. Another blood test called, A1C, can be ordered to measure the average concentration of glucose in the blood over the last 2-3 months. The higher the number, the more sugar coated oxygen carrying proteins will be found in your blood. So you can’t “cram” a quick healthy diet for a day or two and think you’ll be fooling your doctor. These tests are indicators of a healthy lifestyle and you’ll want to pass every time.

Diabetes research happens all over the world. A couple headlines I found were fascinating and worth sharing. According to an article on, the NHS Blood and Transplant is testing special stem cell injections on individuals who are at high risk for kidney disease caused by diabetes. The cells are expected to reduce kidney inflammation and tissue damage which hopefully reduces the need for patient dialysis treatment or kidney transplants. This is important because 3 out of 4 diabetics develop kidney disease.

Lastly, a study published in the 2015 Journal of American Medical Association Surgery describes how weight loss surgery in people who are obese and have Type 2 Diabetes resulted in a greater chance of remission from diabetes. Test subjects who had gastric bypass surgery were 43 times more likely to reverse diabetes compared to those who didn’t have surgery (that’s not a typo, 43!). Other bariatric procedures were also highly successful. This study doesn’t mean everyone who has diabetes needs to have surgery. There are plenty of risks involved with having surgery but this may be an option for some who struggle to manage their weight and diabetes with non-invasive options.

 Dr. Thomas Naro, MSPT, DPT is a doctor of physical therapy and partner/manager of Coppola Physical Therapy Farmington located at 395 NH Route 11.

Saturday, October 31, 2015

Farmington Halloween Parade 2015

The Farmington Halloween Parade was held on Friday, October 30 and began at 3:30 PM at the Town Hall.  The paraders lined up and then started their trek through Downtown, where they met our Farmington Business owners, who handed out candy and good wishes to our children.

Below are some of the highlights of the events.

Paraders lining up at the Town Hall

More Lining up before the Parade starts.

The line slowly starts to take shape.

The parade starts and children start to file past Krasner's Law Offices, receiving candy from Manny and Suzanne.

Innovative costumes were found all over.

Even our animal companions were welcomed as they got into the spirit.

More clever costumes.

Superman and a vampire await their next stop.

More creative costumes on our paraders.

Even a dinosaur made an appearance at the parade.

Warm welcomes from friends and neighbors were everywhere.

The march downtown continues.

More candy from Jean and Stu at the Village Boutique.

The Fire Department brought our a truck for the kids to see.  A safe crossing place to the other side.

More candy distribution.

A small group parades down Central Street.

Eager businesses await the lines of children.

The parade continues north on Main Street.

Even Chewbacca was there.

All in all, a good time was had by all.  Don't eat all your candy at once, kids!  What a nice day we had and the Rec Department's Rick and Alicia hosted a warm and welcoming event that our little town's youngest citizens will enjoy and remember for years to come.  

The November Issue is Out and Available Shortly at our Local Distribution Sites

The November issue has been posted on the Farmington Historical Society's Scribd site, and is now available for viewing online. You can view and download and print the issue in color from the Scribd site, if you wish. 

Note: Printed Copies have an error in the full page Ad for the Christmas Spectacular on Page 5.  It incorrectly reports the show will be on Saturday and Sunday, when it is correctly Friday, December 11 and Saturday, December 12.  Sorry for the mistake.  It was corrected in the online version.

Printed hard copies of the November issue will be available at our fine distribution sites in Farmington soon.  To find out where to pick up your printed hard copy, check the Find a Puddledock tab on this site, and select Current Edition for the list of our fine Farmington businesses that carry the Puddledock Press!  Don't forget to thank these establishments for carrying the Puddledock, visit them often, and remind them how you appreciate their supporting our paper, and that you'd love to see them advertise in the paper!  

Please consider placing an ad in the paper for your business or non-profit organization.  You can help to support our Community newspaper and our services like the Around the Town Calendar, and online access.  Consider running an ad or just sending in a contribution.  

Hope you enjoy the November issue! Start submitting your news and articles for December now. 

Friday, October 9, 2015

Taking a Stand to Prevent Falls

by Dr. Thomas Naro

Falls are NOT a normal part of aging. The National Center for Health Statistics (NCHS) follows the trends and rates of how falls affect Americans. The results are alarming. From a 2015 study, researchers found that 55% of unintentional deaths of people 65 years or older were caused from falls. From the year 2000 to 2013, the total increase in death from fall injuries rose by 15%. To give a little more background on the reporting, deaths caused by fire (2%), suffocation (8%), and car accidents (14%) declined in this 13 year period.

There are a number of statistics out there about falls in this country. For instance, the Centers for Disease Control and Prevention (CDC) reports more than 1/3 of adults 65 years or older fall each year; up to 30% of those who fall suffer moderate to severe injuries like bruising, hip fractures, or head trauma; and those injuries can limit a person’s mobility and independent living. The bottom line is: fall rates are high, mortality rates from falls are getting worse, and falls are preventable.

September 23rd marked the first day of autumn (fall) as well as the 8th annual Falls Prevention Awareness Day. The Falls Free® Initiative is lead by the National Council on Aging (NCOA) to reduce falls nationwide. If you aren’t aware of it yet, preventing falls is a major health topic. Thirteen percent of Farmington’s population is 65 years and older. The people who are 10 birthdays or less away from reaching that age group make up another 15% of Farmington’s residents. We all know loved ones, neighbors, acquaintances or passersby who are at risk for falling. However, it’s probably not your first thought when we see them. We can help make everyone safer by reducing the risk for falling. And it can start right now for you and everyone in your family.

Falls happen for many reasons and for each of those reasons there is a prevention tip. We can’t address them all in this article but once you get the idea, a little common sense goes a long way. Most falls actually happen in or around the home. So let’s start there. Make sure to keep rooms and hallways free of clutter, turn on the lights or use a night light when it’s dark, secure or remove throw rugs and electrical cords that you may trip over, use a rubber mat in the shower or tub and install grab bars in the bathroom. Medications play a role in causing falls. For instance, lightheadedness is one common side effect that may cause loss of balance. Review your medications with your physician or pharmacist regularly to know if this may happen to you. Vision plays a crucial role in staying on your feet. Unfortunately, vision declines as we age so having your eye sight examined annually and updating prescription lenses will help.

Visiting your doctor is a great way to see if you are at risk for falling. Having a history of falling at least once in the past 12 months is criteria for being at risk for falls. Other ways to tell if you or someone else may be at risk for falling includes: holding onto walls or counters when walking, frequent loss of balance, trouble getting out of a chair, challenged with climbing stairs, or shuffling feet when walking. These things tend to happen as we get older but it MUST NOT be mistaken for being normal. It is NOT NORMAL and attention needs to be brought about to correct these issues.

Training your body to become stronger and better at balance will reduce your risk for falling. Exercise classes like tai chi (pronounced “tie-chee”) are proven to increase balance. Tai chi classes are available at the Alton Senior Center. You can find other classes to help your balance at the Granite YMCA in Rochester. The NCOA recommends people with balance and walking problems to see physical therapist. A physical therapist will assess a person’s fall risk, provide exercises to improve strength and balance, and make other appropriate suggestions. Some people may need to use a walker or cane. A physical therapist will provide proper fitting and instructions on use for any assisted walking device.

Falling can happen at any age. Sometimes slipping on the ice, tripping over our own feet, or missing a step can make the best of us fall down. The younger we are, the better we “bounce” and recover. Staying on our feet comes from a combination of strength and coordination training that starts when we’re toddlers. Sports, recreation and fitness help maintain these skills as we grow into our adult years but it often stops for some reason in too many people. Encourage everyone you know to improve their strength and balance. It’s never too late to start and you scientifically are never too old to get make your muscles stronger. Falling is a real topic and shouldn’t be ignored. Remember the old saying, “an ounce of prevention is worth a pound of cure”? We all can make the people of Farmington (and everywhere else) stronger and safer by taking a stand to prevent falls.

Author Thomas Naro, MSPT, DPT is a doctor of physical therapy, partner/manager of Coppola Physical Therapy Farmington located at 395 NH Route 11. 

Savor the Flavor Recipes for October 2015

Gather round the table for down-home cooking, international flairs, vegetarian dishes, gluten-free and so much more. Kids Kitchen will offer recipes young chefs can prepare. Everyone has special recipes to  share.  Be a guest contributor by submitting your classic specialties.  Savor The Flavors is a food column for all of our readers, so please share your ideas and suggestions.  Each month we will have a featured recipe from one of our readers so we urge our readers to be a guest contributor. Please stay tuned to see who it is? Be of good heart and sit back to Savor The Flavors!
Our first guest contributor is Pam Lord.

Low Sodium BBQ Sauce

Prep time: 10 minutes     Cook time: 10 minutes


   1 cup no salt added Heinz Tomato Ketchup
   ¼ cup cider vinegar
   ½ tsp ground cinnamon
   ½ tsp garlic powder
   ½ tsp onion powder
   ½ tsp paprika
   ½ tsp black pepper
   ½ tsp chili powder
   2 Tbsp honey
   1 Tbsp molasses
   1/3 cup brown sugar (packed)
   1 tsp liquid smoke


Combine all ingredients in saucepan. Heat until hot then turn down heat to low to let simmer and thicken.  Use as dipping or grill sauce or use with pulled pork recipe.  Serves: 20 Keeps refrigerated 4 weeks in a sealed container.

Pulled Pork


   3 lb pork roast, trimmed and tied
   Ingredients for BBQ Sauce above


In a large bowl, combine all sauce ingredients except liquid smoke. Add pork roast.  Cover and marinate in refrigerator for 6 to 10 hours.  Turn occasionally to keep roast coated with sauce. Transfer pork roast and sauce into slow cooker, add the liquid smoke.  Cover and cook on low for 7 to 9 hours or until very tender.  Add water as needed while cooking if pork becomes dry.  Transfer cooked pork to cutting board, cover with foil to keep warm.  Skim the fat from the surface of the cooking liquid.  Shred or chop pork into small pieces.  Serve pulled pork on buns. Servings: 8

Kale Chips

Kid's Kitchen with Adult Supervision


   Cooking spray
   1 Head of kale, separated into leaves, washed, and thoroughly dried.
   2 Tablespoons olive oil
   Sea salt for sprinkling


Preheat the oven to 275 degrees.  Spray 2 or 3 baking sheets with cooking oil. In a large bowl, toss the kale leaves with olive oil to coat evenly. Transfer leaves to baking sheets and bake until the leaves are crispy, about 20 minutes. Sprinkle the chips with sea salt while they are still hot.
Blueberry Buckle
Blueberry season is here. So here is one of my all time favorites my mother makes often.


   ½ cup shortening
   ¾ cup sugar
   1 egg
   2 cups sifted  all-purpose flour
   2 ½  tsp baking powder
   ¼ tsp salt
   ½  cup milk
   2 cups fresh blueberries
   ½ cup sugar
   ½ cup sifted all-purpose flour
   ½ tsp ground cinnamon
   ¼ cup butter or margarine


Oven at 350 degrees.  Thoroughly cream shortening and ¾ cup sugar; Add eggs and beat until light and fluffy.
Stir together 2 cups flour, baking powder, and salt
Add to the creamed mixture alternating with milk.
Spread in greased 11x7x1 ½  inch pan. Top with berries.
Topping:  Mix ½ cup sugar, ½  cup flour, cinnamon, together.  Add butter and crumble it together. Sprinkle over blueberrys. Bake at 350 degrees for 45 minutes
Cut into squares.  Serve warm. Put on a dollop of whipped cream or vanilla ice cream.
Tips to Ponder
When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
See you next month.  

The October Issue is Now Available

The October issue has been posted on the Farmington Historical Society's Scribd site, and is now available for viewing online. You can view and download and print the issue in color from the Scribd site, if you wish. 

We are proud to announce two new columns making their appearance in this issue!
We have our new recipe feature, "Savor the Flavor", written by Debbie Reed and Sue Fisher.  Debbie will be writing the future issues and invites readers to share their favorite recipes with her. We also have a new health and wellness column, "Healthy Living", written by Dr. Thomas Naro.  Dr. Naro is a physical therapist and owner operator of Coppola Physical Therapy Farmington, one of our local businesses on Route 11.  We're happy to have these newest additions to our local paper and hope you enjoy them.    We welcome them to our Puddledock Press family of volunteer contributors. 

Printed hard copies of the October issue will be available at most of our fine distribution sites in Farmington, and the rest will be out soon.  To find out where to pick up your printed hard copy, check the Find a Puddledock tab on this site, and select Current Edition for the list of our fine Farmington businesses that carry the Puddledock Press!  Don't forget to thank these establishments for carrying the Puddledock, visit them often, and remind them how you appreciate their supporting our paper, and that you'd love to see them advertise in the paper!  

Hope you enjoy the October issue! Start submitting your news and articles for November now. 

Monday, September 7, 2015

The September 2015 Issue is Out and Will be Available Soon

The September edition has been posted on the Farmington Historical Society's Scribd site, and is now available for viewing online. You can view and download and print the issue in color from the Scribd site, if you wish.

Printed hard copies of the September issue will be available at most of our fine distribution sites in Farmington in the next few days. The paper will be available at all distribution locations shortly after that.  To find out where to pick up your printed hard copy, check the Find a Puddledock tab on this site, and select Current Edition for the list of our fine Farmington businesses that carry the Puddledock Press!  Don't forget to thank these establishments for carrying the Puddledock, visit them often, and remind them how you appreciate their supporting our paper, and that you'd love to see them advertise in the paper! 

You can view past issues on the Farmington Historical Society's Puddledock Press page.

Wednesday, September 2, 2015

Hay Day 2015 Pictures and Bed Race Results

The Recreation Department Booth on Central and Main featured the Candyland theme for Hay Day 2015.
 An estimated 2000 people joined us in Farmington on the weekend of August 21 - 23 for the 34th Hay Day events.  Hay Day began 34 years ago, in 1981, as a totally volunteer driven event.  More recently, the Recreation Department took over the annual celebration and built it into a town event we could be proud to promote and share with family and friends that live outside our little community.
Every year, there is a theme selected for Hay Day.  This year, the theme was a Candyland Hay Day.  Both participants and their booths were decked out in candy driven costumes and decorations.  How sweet it was!
Three teams entered this year's Bed Race, the Rec Department, the Martial Arts Group and the Football Coaches.  The Rec Department team won the race by 5 seconds.  
A stable and fun feature of our Hay Day is the annual Bed Race.  This year, there were three teams competing in the Hay Day Bed Race.  The teams represented the Recreation Department, the Farmington Football Coaches, and the United Martial Arts Group.  The Recreation Department came out on top with a First Place win in the race!  The Bed Race is held annually during the Saturday Street Fair of the Farmington Hay Day Weekend Celebration.  Teams have to push a carefully engineered bed up Main Street, stopping at several places along the way so the team members can perform some tasks.  Then, race back down Main Street and return to the starting position.  Teams run the course one at a time, with the race being timed.  The team that completes all the tasks in the fastest time wins!  Simple in theory, a little more difficult in operation, and fun for everyone involved, both spectator and team member.
The Recreation Department Staff Team won First Place in Bed Race.
 It was a close race for the three teams competing in this year's Hay Day Bed Race, with a little more than half a minute separating first and third place, every second counted for these diligent bed racers.
The Recreation Department team came in with the fastest time and won the race, beating the second place United Martial Arts Team by only 5 seconds in the timed race.
3rd Place - Bed Bugs - Football Coaches team  4:58
2nd Place - United Martial Arts Team  4:53
1st Place - Recreation Department  4:26 
Congratulations to all participants and better luck next year.

The crowd lined the streets to observe the bed race participants do their stunts.

Hay Day Morning, Saturday, August 22, looking north on Main Street.

On Saturday, Hay Day vendors lined Central Avenue. 
Hay Day once again featured Rex the Turtle, who enjoyed his morning walking south on Main Street and visiting the vendors along the route.

Friday, August 7, 2015

Farmington School District Posts Bus Routes for Upcoming 2015-2016 School Year

Farmington Bus Routes 2015-2016

Route 1  Kim B  #2
6:35 A.M: River road, left onto Hornetown Rd, after the Ten Rod Road ,  right onto Meaderboro Rd, turn around, follow Meaderboro Rd to 4 corners,
turn right on Reservoir Road, corner Sheepboro & Reservoir Rd, turn left on Sheepboro Road, turn left onto Crown Point Road, turn left onto Evans Road, turn left onto Meaderboro Road, turn right onto Poor Farm Rd, next onto Henry Wilson Memorial , Farmington High, Valley View, approximately 7:40 A.M.

Route 2   Tammi T  #3
6:40 A.M: Camerons Development, turn right on NH Rt 11, left onto Ridge Road, turn around on Quaker Rd, turn right on Hornetown Rd, Right on Ten Rod Road, turnaround, cross over Ten Rod Road, Flowing Brook,  Blueberry Drive, Flowing Brook, turn Left onto MeetingHouse Hill Rd, onto Henry Wilson Memorial, Farmington High, Valley View, approximately 7:40 A.M.

Route 3 Gil  #16
6:55  A.M: Main Street starting at Montgomery Drive, Crossover NH Rt 11, up Meetinghousehill Road onto Ten Rod Road, turn around, continue on Meetinghousehill Road, turn right at light onto NH Rt ll, turn around at Rochester Line,  next onto Henry Wilson School, Farmington High School, Valley View, approximately 7:40 A.M.

Route  4    Michelle #8
7:05  A.M:  Grondin Drive, end of Golden Circle Drive, turn left on Governor’s Rd, Labrador Drive, left onto Dodge Cross Road, end of Little City Road, turn right on Chestnut Hill Road, onto Henry Wilson Memorial, Farmington High, Valley View, approximately 7:40 A.M.

Route 5    Kim N  #10     
7:20  A.M:   Cochecco Road , 1st & 2nd Entrance to Old  Peacefull Pines, entrance to new Peaceful Pines, turn right on Chestnut Hill, turnaround, Tall Pine Road, Branson Rd,  Brown Rd, White Birch Lane, on to Henry Wilson Memorial, Farmington High, Valley View, approximately 7:45 A.M.

Route  6  Tammy D #7
6:50 a.m:,  end of Milton Rd, turn left on Waldron Rd,  right on Silver Street,  turn around on Curtis Road,  Silver St, turn  right on Waldron Road, end of Fox Trot Road, right onto Cherub Drive, left onto Holly Lane,  right  onto Bay Road , turn around top of hill,  back thru town turn right onto Central Street , left onto Tappan Street, Right onto NH Route 11, Colonial Circle, Trotting Park Road, turn right onto NH Route 11,  Strafford Motel (students must stand by last driveway heading towards Alton, bus no longer will go into the Motels driveway), turn right onto Spring Street,  onto Henry Wilson Memorial, Farmington High, Valley View, approximately 7:35  A.M.

Bus # 1  48 passenger     Lynn #1
All students will be notifiled as to pickup and drop off times.

These times are subject to change


PLEASE  DO NOT DROP OFF students at all schools  BEFORE 7:30 am.
BUSSES will be dropping students off  and picking up students OUTBACK  of the Henry Wilson School by the gym doors.  Parents are to drop off and pickup car rider students OUTFRONT of the Henry Wilson School.


AM Drop off for Valley View Car riders is again OUT FRONT, Busses will be dropping off students in the back of the school.
Dismissal for Valley View School is 2:25 for BUSSES ONLY.  Parents will pick up car riders AFTER  buses exit the school.

Dismissal for Farmington High School is 2:31 pm, Henry Wilson School is 2:35 pm.

Monday, August 3, 2015

The August 2015 Issue is Out Online and Many of Our Fine Farmington Locations

The August edition has been posted on the Farmington Historical Society's Scribd site, and is now available for viewing online. You can view and download and print the issue in color from the Scribd site, if you wish.

Printed hard copies of the August issue are available at most of our fine distribution sites in Farmington right now. The paper will be available at all distribution locations in the next few days.  To find out where to pick up your printed hard copy, check the Find a Puddledock tab on this site, and select Current Edition for the list of our fine Farmington businesses that carry the Puddledock Press!  Don't forget to thank these establishments for carrying the Puddledock, visit them often, and remind them how you appreciate their supporting our paper, and that you'd love to see them advertise in the paper! 

You can view past issues on the Farmington Historical Society's Puddledock Press page.

Saturday, July 18, 2015

After Years of Great Recipes, Nana's Kitchen is Closing

Many of you long time Puddledock Readers may have been following Nana's Kitchen and using the recipes for many years.  Our Nana's Kitchen contributor, Barbara Rollins, has decided to retire from the Puddledock and will no longer be sharing recipes with us.  The August issue will be her last.  We're so sad to see her go, but we appreciate the many years of service, and good food, she has promoted, as she shared her favorite entrees, side-dishes, soups, and desserts with us.  I know all our Puddledock Press, readers, volunteer staff, and towns folk, all thank Barbara for the many years she provided her recipes to us, and wish her well in her new endeavors.  Thank You, Barbara for Nana's Kitchen.  We appreciate your efforts and wonderfully delicious recipes.

Thank You Barbara 


Nana's Kitchen

We'll feature Barbara's recipes for the last time in the August issue.  And we will be looking for a new recipe writer/sharer for September and moving forward.  If anyone is interested in writing a food/recipe column for the Puddledock, please contact us at the Puddledock Press office, and let us know your ideas for the column.

The Puddledock Press has always been a historically focused paper, so we will honor the memory of the Nana's Kitchen column.  But, we are also a community minded and forward thinking paper, so we welcome new ideas for columns.  As a community that loves good food, we do want to feature a food related column, so recipes are very popular, and we still want to feature them.

Come on all your cooks out there!  How about doing a column for the Puddledock!  Share your delicious recipes and great tasting food ideas.  We'll be waiting for you!