A REMICK SEASONAL EVENT
Maple Sugaring Day Open House
Saturday, March 25, 2017 | 10 a.m.–2 p.m.
FREE & OPEN TO THE PUBLIC
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 theNew Hampshire Maple Producers Association.
Each year this event is held in conjunction with New Hampshire Maple Weekend.
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.
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.