How Sweet They Are: Check Out These 3 NH Sugarhouses for Delicious Maple Syrup
After a long cold winter, New Englanders welcome longer days and warmer temperatures that start to show themselves in February.
These fluctuations in temperatures are also good for another reason: maple sugaring.
New Hampshire produces 169,000 gallons of the sweet confection between February and mid April. New Hampshire Maple Weekend takes place March 24 and 25 bringing everything from pancake breakfasts to oxen sap collection as well as maple orchard and sugarhouse tours.
Sugaring lasts about six weeks when the weather alternates between cold nights and warmer days. A hole is drilled into the tree and the sap is collected in multiple ways, using buckets, bags and tubing.
New Hampshire has lots of choices to grab some local syrup. So where are the best places?
Here are three sugarhouses around the state that are a good start.
Started in 2005 after Don and Dorrie Upton retired, Monadnock sells syrup in three grades: golden, a delicate taste; amber, a rich taste; and dark, a robust taste.
Owned by Tim and Kate Stanley, their first draw of maple syrup began in March 2008. They tapped 475 trees their first year of sugaring. Their syrup comes in tin, plastic or glass bottles.
Peter and Ann Olkkola have been maple sugaring for over 30 years. Their syrup comes in half pint, pint, half gallon and quart. They would love for you to stop by and visit.
Most who produce and sell maple sugar stress the benefits of the natural sugar and the fact that maple syrup is for more than just pancakes. Ask them when you visit ,and they will tell you what else you can use it for!