Spring is in the air at the Dover Town Library

Library Hours
Monday - Thursday - 10am to 8pm
Friday - 10am to 6pm
Saturday - 10am to 4pm
Sunday - Closed

Check out this hot new title...

Hang the Moon
by Jeannette Walls 

Available at the Library in hardcover, audio and on the Library's Kindles, as well as in eBook and eAudio through the Libby app.

Metal Detector

Have you ever lost a ring or the dog's tags in your yard? Curious about what metal objects you can find at the beach? Check out the Library's metal detector and see what you can dig up for yourself!

It's time to start your garden!
Stop by the Library to find books and gadgets to help you prepare and cultivate your garden this Spring!

Events for April 3rd
thru April 8th

Recipe Recommendation~
Honey Mustard Lamb and Parsnips
1/2 leg of lamb (roughly 2 1/4 lbs)
1/4 cup tamari
2 tbsp honey
1.5 tbsp whole grain mustard
2 tbsp warm water
5 parsnips, peeled and sliced lengthways into thirds
4 sprigs of fresh rosemary
1. Take the lamb out of the refrigerator one hour before you are ready to cook it.

2. To make the marinade, mix the tamari, honey, mustard, and warm water together in a bowl.

3. Put the lamb on a sheet pan with high sides and pour the marinade over the top. Leave to marinate for 1 hour, turning over a couple times while marinating.

4. Preheat the oven to 400 degrees.

5. Tuck the parsnips and rosemary under the lamb on the sheet pan.

6. Roast the sheet pan in the oven for 55 to 65 minutes.

7. Remove the lamb and rest, covered with aluminum foil for 10 minutes. Combine and serve with the parsnips.