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Maple Sugaring Day Free Open House
March 25, 2017 @ 10:00 am - 2:00 pm
We are proud members of the New Hampshire Maple Producers Association. Each year this event is held in conjunction with New Hampshire Maple Weekend! A FREE EVENT!
~ Learn about historic and modern methods of sugaring ~See a demonstration of early Abenaki boiling practices, a canvas sugar shack exhibit and 3-pot boiling method demonstration, and Doc Remick’s handmade, backyard boiler ~ Step into our Sugar House and see a modern evaporator demonstration ~ Sample our farm-produced syrup—syrup for sale while supplies last ~ Take home delicious Farmhouse Kitchen maple treats—for sale while supplies last ~ Meet any newborn animals, our pastured animals and enjoy the farm grounds
While our grounds will be open, the Museum Center building and barn will not be open for this event.
Read about the history of maple sugaring on the New Hampshire Maple Producers web page. New Grading Terms for Maple Syrup ~ Revised in 2016
Read information about the new grading terms adopted by the USDA.
OLD: “Fancy” NEW: Grade A | Golden Color and Delicate Taste
The lightest maple syrup, recommended for use with waffles, pancakes, or ice cream.
OLD: Grade A Medium Amber, Grade A Dark Amber NEW: Grade A | Amber Color and Rich Flavor A bit more flavorful, recommended for use in cooking and baking.
OLD: Grade A Dark Amber, Grade B NEW: Grade A | Dark Color and Robust Flavor Stronger in flavor, recommended for recipes that require a heavy maple flavor.
OLD: Grade C NEW: Grade A | Very Dark and Strong Flavor
Very strong in flavor, recommended as a substitute for molasses and for making maple flavored candies.