Preserving the past, to educate the future.
603.323.7591 | 800.686.6117
1996–2016... Celebrating 20 years! 

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A REMICK SEASONAL EVENT

Maple Sugaring Day Open House

Saturday, March 25, 2017 | 10 a.m.–2 p.m.

A FREE 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!

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~ 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 webpage.

 

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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