The buckets are all down and based on the weather forecast for this weekend we’ll all be in shorts.  I still haven’t heard the spring peepers though which is one of the sure signals that Spring has sprung and the season is done. Brian is back at electrical work and I need to get my house back in order from the neglect brought on during sugar season when my focus is elsewhere.

Due to the calls we have been getting we have decided to open this Saturday April 9th from  12 pm to 4 pm.

Th-Th-That’s all Folks! The season has ended for us.  Yesterday morning Brian was out collecting and he could smell the change in the sap.  So we boiled for the last time yesterday.  Now it’s time to pull buckets and start thinking about next year.  There’s lots of wood to get ready which will take a good deal of time from now until fall.  We went through a good 12 cord this year so we need at least that again.

Hopefully we’ll see some of you again between now and next year at a Farmer’s Market or Fair.  Remember you can arrange to pick up products off season by just giving us a call.  Brian’s cell is best – 370-0908.

Our thanks to all who came to visit and shared their time with us.  We truly enjoy the connections we make with everyone year to year.

Best Wishes,

Brian and Sue Folsom

This is going to be one of the few years in the 20+ we have been sugaring when we actually expect to have sap to boil in April that will be likely produce Grade A syrup. Many trees have just been gushing sap this whole week and Brian has been out straight collecting and boiling non-stop.  It is very possible we will be able to boil this weekend but we’ll know better later tomorrow.  Now the worry is will the wood holdout???  There is still a small pile left and if needed the wood for the house will get reallocated to the sugar house.

Hours this weekend will be 12 pm to 5 pm Sat and Sun

Saturday we will be boiling  - not sure about Sunday yet.

We have packaged more Grade B Syrup along with all the Grade As

This will be our last weekend with regular hours.

Please call ahead after April 3rd to arrange to purchase products.

How’d you like those snow flurries today?  And the sun shining through most of it was pretty weird looking. Brian is boiling tonight and collected sap today with the trees still running.  So far the syrup is still grading Grade A Dark.

We will have sap to boil this weekend and will open

Saturday and Sunday 12 pm to 5  pm.

Weekend Recap – OMG!  Lovely weather got oodles of folks out to the sugarhouses all over the State.  And we had our fair share too with the help of an article in the Sunday Union Leader.  Fortunately we gather the family forces to help us out at these busy times to help keep up with everything.

We really have to mention how patient and polite everyone was especially on Sunday with the really long lines waiting for ice cream.  Added to that the slow lines checking out in the afternoon because our cash register decided to die. And our sincerest apologies go out to those who came late in the day to find most if not all our products had been sold.  We try very hard to plan ahead and have enough selection for all but we can never know in advance how many will come and buy.  Our thanks to all for your cooperation and patience and for making it a wonderful weekend.

This week has been busy, busy, busy.  The trees were running really well.  Brian said the trees were ‘ripping’!!  At one spot he collected at 4pm and the next morning at 10am the buckets were full again already.  That’s what puts a smile on a maple producer.  And we have made some Dark Amber Maple Syrup.  There was a good freeze last night and the next few days look like more perfect sap weather.  So we still have some season ahead of us.  Next weekend we will be open again both Saturday and Sunday and most likely boiling then too.

Maple Weekend

March 19 & 20, 2011

We will be open Sat. & Sun. Maple Weekend 10 am to 5 pm .

We will be boiling both days.

Along with us, many of NH’s Sugar Makers will open their doors to visitors this weekend to learn the maple sugaring process and join in a host of activities.

“Tours” are ongoing all day, both days for visitors who come to see syrup being made.  Brian explains the variety of steps and processes involved in producing our pure NH maple syrup.  Everything is covered – from collecting and boiling to finishing and grading.  If you come in part way through his talk, just wait and he’ll begin again shortly.  Questions are always welcomed and encouraged.

There are tapped trees right outside the sugarhouse where you can peek into a bucket and check the ‘run’ of sap.  Kids might like to catch a drip on their finger for tasting.  Inside we also have various display items to look at.

As always there are plenty of samples to try.  Maple syrup, maple cream, maple mustard and maple BBQ sauce are the usual taste temptations. And what would Maple Weekend be without Maple Ice Cream Sundaes!!  Those will be on sale too.  One dollar (yes-$1.00) buys a yummy dish of maple or vanilla ice cream topped with fresh maple syrup and whipped cream.

Weather permitting we’ll have a table set up outside (indoors if needed) with various handouts while the supply lasts.  There will be recipe cards, activity papers for the kids, Buy Local bumper stickers, NH Sugarhouse Tour Guides and more.

*********** Special Notes*************

PARKING – There is limited parking next to the sugar house so it does overflow into the street.  We share our driveway so it needs to remain open for our neighbors to enter and exit.  Please park only on the right-hand side of Candia Road before you reach the sugar house.  Less than a quarter mile before you reach us is Sheepwash Rd. ( a right) which is a cul-de-sac.  Parking is allowed there if needed.

FOOTWEAR – ‘Tis Mud Season so please wear appropriate footwear especially if you want to visit the trees tapped around the property.

RESTROOMS – Sorry we don’t have one.  Please plan accordingly.

We’ve had an excellent string of good weather the last few days so the sap is running really well.  We’ve made lots of syrup – all Grade A Medium Amber still.  It will be another week or so before we get into making Dark for those who are looking for that.

Hours Today    11 am to 5 pm      Boiling All Day