Richard explores the maritime history of New Bedford, Massachusetts, (and tries his hand at scalloping), Amy visits the rising food town of Littleton and farm-to-cone ice creamery in Bethlehem, New Hampshire, and we share a behind-the-scenes tour of Goodnow Farms Chocolate in Sudbury, Massachusetts.
Richard tries e-foiling on Lake Winnipesaukee and makes whoopie pies at Moulton Farm in New Hampshire’s Lakes Region, and in Maine, Amy visits an innovative sea scallop farm in Stonington and we explore the up-and-coming food scene of Kennebunkport.
Richard experiences a trail ride on Icelandic horses at Sólheimar Farm in Tunbridge, Vermont, Amy meets up and cooks with chef Melissa Kelly in Rockland, Maine, and we share a visit to Sunfox Farm in Concord, New Hampshire, where 20 acres of sunflower fields offer a stunning summer display.
Richard picnics at The Chanler at Cliff Walk and checks out at the International Tennis Hall of Fame in Newport, Rhode Island, Amy meets the two sisters behind the oyster farm and raw bar OystHERS, and we explore the many activities for outdoor lovers of all types Bethel, Maine.
Richard checks out White Flower Farm and Dumais Made ceramics studio in Connecticut’s Litchfield County, Amy enjoys a hayride tour and cider donuts at Cider Hill Farm in Amesbury, Massachusetts, and we visit Red Kite Candy in Hanover, New Hampshire, to sample its handcrafted caramels.
Richard bikes the Cross New Hampshire Adventure Trail, Amy harvests wild beach plums on Cape Cod, and we head to Lubec, Maine, to showcase its natural beauty and fascinating folks.
Using only an ax, Steve Smith resurrects the centuries-old craft of hand-hewing to bring both history and new life into today’s homes.
Find featured recipes from the eighth season of Weekends with Yankee.
Summer blueberries shine in this simple, beautiful galette recipe from Maine’s Camden Harbor Inn.
A bright gremolata of fresh parsley, garlic, and lemon zest pairs with creamy pasta and delicate lobster in this lobster pasta dish from acclaimed Maine restaurant Aragosta.
This herb-scented chowder from chef Dan Coté at the Pelham House Resort, is a flavorful take on a New England classic.
