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Maple Sugaring Day Open House

SATURDAY, March 24, 2018 | 11AM–3PM

On tap: Buckets of sweet enjoyment for the entire family!

  • Learn about historic and modern methods of sugaring
  • See demonstrations of Early Abenaki Indian boiling practices, a 3-pot boiling method, and Doc Remick’s handmade backyard boiler
  • Step into our Sugar House and how a modern evaporator works
  • Sample our farm-produced syrupsyrup for sale while supplies last
  • Take home delicious Remick-made maple treats—for sale while supplies last
  • Meet and greet newborn farm animals
  • Enjoy the farm groundsWhile 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. 




Watch the Maple Sugaring in New Hampshire video produced by the New Hampshire Farm Bureau

Try out some maple recipes, as provided by the New Hampshire Maple Producers Association.


Grading Terms for Maple Syrup

Read information about grading terms adopted by the USDA in 2016.

OLD TERM: “Fancy”
Grade A | Golden Color and Delicate Taste
The lightest maple syrup, recommended for use with waffles, pancakes, or ice cream.

OLD TERM: Grade A Medium Amber, Grade A Dark Amber
Grade A | Amber Color and Rich Taste
A bit more flavorful, recommended for use in cooking and baking.

OLD TERM: Grade A Dark Amber, Grade B
Grade A | Dark Color and Robust Taste
Stronger in flavor, recommended for recipes that require a heavy maple flavor.

Grade B | Very Dark and Strong Taste
Very strong in flavor, recommended as a substitute for molasses and for making maple flavored candies.

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