A REMICK SEASONAL EVENT
Maple Sugaring Day Open House
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!
We had a stellar day on Saturday, March 19, 2016!
If you missed us this year, be sure to make us a part of your sugar house tour in 2017.
Thank you to all who stopped by for a taste of Remick goodness inside the sugar house and out.
We value your support and that of our dedicated volunteers.
What we featured at this event in 2016:
~ Learn about historic and modern methods of sugaring
~ Meet our newborn lambs and all 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.