Four seasons of healthful, farm-fresh experiences.

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Our sweetest event of the year!


NH Maple Weekend:

Open House in the Sugarhouse



On tap: Buckets of sweet delight for the entire family!
New Hampshire Maple Weekend is an annual, statewide event, and we invite you to celebrate the state’s sweetest of natural products by visiting us in the center of quaint Tamworth Village to...

  • Learn about the process of maple sugaring
  • Interact with outdoor demonstrations of historical maple sugaring practices, including Doc Remick’s handmade backyard boiler  Outdoor demos take place on Saturday only
  • Visit our sugarhouse to watch and learn how a modern evaporator works
  • Sample a Remick-made maple product  While supplies last
  • Take home Remick-made treats and our own maple syrup in various sizes and container types  For sale while supplies last
  • Meet and greet our pastured farm animals
  • Enjoy the farm grounds
COST: FREE and open to the public
The Museum Center will not be open on these dates. March can mean “mud season” in New Hampshire; therefore, boots are the suggested form of footwear 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 NH Farm Bureau

Download your Maple Sugarhouse Passport, photo contest rules and coloring page from the NH Maple Producers website.

Check out the fun resources, including recipes, available through the New Hampshire Maple Producers Association.


Grading Terms for New Hampshire Maple Syrup
Read information about grading terms adopted by the USDA in 2016.

OLD TERM: “Fancy”
Grade A | Golden Color and Delicate Taste
The first runs of sap in the early spring make 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
As the season progresses, this more flavorful syrup is produced—considered the “classic” taste of maple syrup. Recommended for waffles and pancakes and for use in cooking and baking.

OLD TERM: Grade A Dark Amber, Grade B
Grade A | Dark Color and Robust Taste
Near the end of the season, at about week 4–6 of the sap flow, this stronger-flavored syrup is produced. Recommended for recipes that require a heavy maple flavor.

Grade A | Very Dark and Strong Taste
At the very end of maple season, small amounts of syrup that are very strong in flavor are produced. Recommended as a substitute for molasses, and for use in cooking and making maple-flavored candies.

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