If you ever read or watched the Little House on The Prairie series, I am sure you remember the time that Laura Ingalls Wilder wrote about maple sugaring. It was a community event that brought everyone together.
Maple sugaring is both an art and a science. It requires careful weather prediction — you need freezing nights and warm days to get the sap flowing. The community comes together for the work of tapping trees, collecting sap, and the most critical part: the careful evaporation process.
It takes approximately 40 gallons of sap to produce just one gallon of maple syrup. The boiling process requires constant monitoring — step away for too long and you can ruin an entire batch.
Here in New Hampshire, maple sugaring is more than just a tradition. It's a connection to the land and to each other. When you pour that golden syrup over your pancakes, you're tasting the work of the trees, the weather, and the people who tended the evaporator through long cold nights.
We carry local maple syrup at the store — stop by and taste the difference real New Hampshire maple makes.