Preserving the past, to educate the future.
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Maple Sugaring Day Open House

March 24, 2018 | 10 a.m.–2 p.m.



Listed here are 2017 event details...
stay tuned for 2018 updates and plan to join us for this annual favorite.

On tap... buckets of sweet fun for the entire family!

~ Learn about: Historic and modern methods of sugaring

~ See a demonstration: Early Abenaki Indian boiling practices,
a 3-pot boiling method demonstration, and 
Doc Remick’s handmade backyard boiler

~ Step into our Sugar House and how a modern evaporator works

~ Sample our farm-produced syrup—syrup for sale while supplies last

~ Take home delicious Farmhouse Kitchen maple treats—for sale while supplies last

~ Meet and greet newborn lambs, and fuzzy farm animals

~ Enjoy the farm grounds
While our grounds will be open, the Museum Center building and barn will not be open for this event.

We are proud members of the
New Hampshire Maple Producers Association.
Each year this event is held in conjunction with New Hampshire Maple Weekend. 




Our 2017 flyer

Watch the Tapping Into Maple Tradition video produced by the New Hampshire Farm Bureau

Read about the health benefits of maple syrup.


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.

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