On the Saturday of New Hampshire Maple Weekend, visit our sugarhouse on Great Hill Rd. in Tamworth Village, where you’ll find us selling maple products and demonstrating Doc Remick’s backyard sap boiler. While on-site, learn about the history of sugaring from exhibited historical tools, view wall exhibits, and a model of how modern sap extraction works using tubing. Free and open to the public. Take a deeper dive into the maple sugaring process by joining us for a guided Maple Sugaring Tour, available weekly in March at 11:00 a.m., Thursday–Saturday. Preregistration is required. LEARN MORE New Hampshire Maple Weekend is an annual event organized by the New Hampshire Maple Producers Association. For one weekend in March, sugarhouses across the state open to the public to celebrate maple sugaring, educate visitors about turning sap into syrup, share their sugaring process and sell their products. This year’s event takes place Saturday, March 21, and Sunday, March 22 (times vary by sugarhouse). Please note: Sugaring season depends on the weather. Sufficient snow, and a combination of warm days and cold (but not frigid) nights — ideally, daytime temperatures in the 40s and in the low 20s at night — are required. We expect to be tapping trees in 2026, and enough sap will flow in time to be collected for boiling on NH Maple Weekend. Watch the weather and stay tuned! LEARN MORE RESOURCES + Watch the Maple Sugaring in New Hampshire video produced by the NH Farm Bureau. + Check out the educational resources, recipes and more by visiting the New Hampshire Maple Producers Association’s website. MAPLE SYRUP GRADING TERMS 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. 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. Grade A | Dark Color and Robust Taste Near the end of the season, at about weeks 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.
Explore 200+ years of NH’s agricultural traditions combined with the unique story of two country doctors and their village farmstead.
