Warm days and cool nights trigger the sap run in the maple orchards. The trees that delight us so much in the fall with their brilliant colors are the same trees that provide the key ingredient for maple syrup. Throughout the region, farmers begin collecting the sap that runs for about six weeks in March and early April. In times past, they used buckets affixed to taps on trees, but the 21st century method for most producers involves miles of tubing that runs through the sugar bush. The sap is collected and brought to sugarhouses, where the traditional syrup making process begins: boiling the clear sap and reducing the sugar into what becomes pancake’s favorite sidekick, maple syrup.
Many of the region’s sugar houses welcome guests during the spring months to witness the sugaring process firsthand. Experience the authentic New England settings that produce one of the finest and all natural treats that is enjoyed globally. Be sure to take some fresh syrup and maple products home with you as well!
Fuller’s syrup has been judged “Best in the World!” Visit the sugarhouse and country store to sample a variety of maple products, including syrup, maple cream and maple candy, and browse for New Hampshire-made products like pottery, artwork, jams, jellies and handmade kitchen items. Ships worldwide.
For more information visit: http://fullerssugarhouse.com/
The Rocks Estate
During the New Hampshire Maple Experience — weekends from mid-March through the first week in April — take a guided tour of The Rocks’ sugaring operation that features horse-drawn and tractor-drawn rides, tapping a maple tree, learning tree IDs and the history of maple sugaring, attending a chef’s demo about cooking with maple, touring the Maple Museum, and sampling maple syrup, pickles and donuts.
For more information visit: http://www.therocks.org/
Bisson’s Sugar House
Bisson’s Sugar House in Berlin has been making maple syrup since 1921 and generations of families visit the old-fashioned sugarhouse on Cates Hill each spring to watch maple sap being boiled down on a small wood-fired evaporator, in use since the 1940s. At Bisson’s, take home some maple butter, maple taffy or maple candy, made right on the premises.