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!
~ Learn about historic and modern methods of sugaring
~ 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.
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.