My explorations in Maple began as a new set of places to explore. My first sugarhouse was Harris Farm in Dayton, Maine in 2008. I ha
ve discovered Farms that were planted, like traditional farms, or sugar groves that were discovered in woods that already existed (Harris Farm is a combination of both). I realized that Maple Producers, like dairy or vegetable farmers, work hard to create their product. And, like any other workers, maple farmers run the gamut of involvement and experience, from those who collect with buckets on their trees and boil in a pot on the wood stove, to groves with thousands of taps over acres of land with sugarhouses that look like factories. People may just cook 
the sap until it looks or tastes right, or use the latest and greatest of gadgets to make sure it’s perfect.
If a newbie wants to figure out what they need to do to produce syrup, they can take workshops, attend lectures, speak with neighbors, or get involved with a local association with like-minded people. In the fall of 2018, my like-minded people, the New Hampshire Maple Producers Association, lost three past presidents and the wealth of knowledge they brought to the art.
I wish I had been able to visit Longview Forest Products When Bill Eva had been there. He sounds like an amazing gentleman, a pilot in the Air Force returning after a 21-year career to the family farm in Hancock. He then studied Forestry at the UNH Thompson School and developed his company with woodcutting, logging, Christmas trees and maple syrup. His Maple passion led him to such pursuits as teaching class field trips and serving as President of the NHPMA.
When I visited Fadden’s Store in April of 2017, I thought I had missed Jim so I enjoyed myself in his maple museum. As I spent time checking out the museum, he returned. We walked out to the sugarhouse through the back hall past the photos of ancestors, beginning a series 
of stories that lasted a couple of hours. He told me about sugaring with his dad, and of Louie, dad’s helper. Louie didn’t know how to read or write but he taught young Jim how to drink and smoke. Jim was glad he learned from Louie because he never wanted to touch either again.
Jim’s story is one of loyalty, service, and tradition. I love the memorial video that was posted where he speaks of people buying syrup in his store (all his syrup is retailed) and that it’s kind of like going to a winery, where people can get educated with the purchase of their quality product. “I am doing it for my ancestors, and for my children and grandchildren.”
I met Roy Hutchinson at the end of the 2018 Maple season. Although I mostly spoke with his son Brian and Brian’s wife Adrienne, it was obvious that Roy was the heart of the operation. He was elected to the Maple Hall of Fame in 2003 and I believe 2018 was his 60th season of maple. Brian is proud to continue the production of traditional syrup; he learned from the master.
Maple is not left wanting – there are many experienced farmers willing to bring newbies alongside, and many younger men and women learning and sharing. Soon the sap will run, spring will come again, and others will try to fill the boots of these great men. But they will be missed!
they are also recommend people “Eat Local for Breakfast” at the Preserve at Chocorua, 88 Philbrook Neighborhood Rd., Tamworth from 9:30-12:30. They are serving pancakes or Belgian waffles at $10 for adults, $5 children 12 and under, and free for age 4 and under. The proceeds from this will benefit the Museum to help children attend programs.
adults, $4 for kids.
which pulls the rail out of the way to close the door. He is mechanically minded and creates his own wooden boxes for storage and delivery.
they would have me lost if I wasn’t paying attention). Shawn Atkins wasn’t boiling on this cold day but was also appreciating the slowdown from a fast start to the season. He also appreciates his RO machine for his 1500 taps, especially since this season started with only 1 to 1 1/2% sugar. I’m sure Shawn will work hard this year to try 
to hold on to the Carlisle trophy, the award given to him in 2018 by the 
2003. This building is packed to the gills with maple memorabilia such as a hay tram from Cranes that he uses to haul wood in to the evaporator, plenty of buckets, and an ox yoke. I enjoyed the large leaf-shaped slab of tap hole maple – especially good to show how a healthy tree deals with holes.
though, like many others, it was quiet today. She showed me the room full of quiet RO equipment and the day-by-day charts of production that showed 7,000 gallons more at this point this year than last. My computer geek loved looking at the wireless monitoring system showing the vacuum status at the end of each branch of each line on the farm. Many were red (still frozen), with a few white (need to get someone to check them out), but plenty of green producing sap that will boil tomorrow.
I was excited to drive up to 
wonderful science geek chart that shows dates and amounts of production since 1959. I believe he said he began the year his son was born. Clarks’ has been doing this a lot longer than Shawn Atkins and has 6 Carlisles to their credit.
Clarks’ other claim-to-fame is 
deliver much of the maple from their 900 taps directly into the sap shed; from there is is only a few large steps through the RO into the evaporator.
s a wonderful selection of maple treats that they apparently bring to many area Farmers Markets. I enjoyed Maple Pecans and will enjoy wearing my new “Got Maple?” T-shirt with the beautiful 3-leaf Woodard Logo on the back. My last farm, Crescendo, raved about Kati’s maple candy. She confessed to me that she loves her cream machine but still prefers to do the candy by hand. I guess she’s chosen right for her.
Agway. He has kept a record of flows over the years on the sugar shack wall. He says the flow is good this year but the sugar percentage has been low. He has made a number of upgrades recently including an automatic draw-off, a refractometer to see when 
the sap is syrup, an electronic grader, and a new stainless-steel feeder tank.
for returns to feed the animals. They have a beautiful gift shop with maple and alpaca products. Diana is a very skilled craftswoman though some of the products are consigned.
The 
Weather has not been my friend when planning Maple Excursions this year but it did cooperate on Sunday, February 18 when I headed out to Moose Mountain to view the Meadow View Sugarbush. On Saturday the 17th the ground was clear but Saturday night brought about 18″ of fresh powder to the mountain. Cindy and Nick
were already up on the mountain but I could head in the right direction by following their snowshoe tracks. The Spring Harvest Sugarbush in Barrington where I have documented Josh Bouchard tapping is an old New England farm and fairly level. The Meadow View sugarbush covered the side of 
the mountain and had slopes of 40 – 60%. I got my work out in the woods in snowshoes but the views were spectacular. This mountainside had been sugared many years before by previous owners who appeared to have just left it with taps still in the trees. The Koskos are looking to be much better stewards.
They are regulars at several local farmers’ markets and I am particularly fond of Frank’s wood turnings. I love Maple but I also love photography and Maple Moon provides a particularly picturesque setting.
st but there was not much, if any snow on that day. We were given a short tour of the sugarhouse at Forty to One Farm in Farmington, NH by the owners, Bob & Debbie Leary, and received an explanation of tapping by forester Wendy Scribner. 
attention to the dates each farm is open. Some are only open the official NH Maple Weekend of March 24 & 25, some are open all or some combination of the four weeks.
Then there are a couple of Maple Festivals that I am aware of in 2018:
not the names of the farms, so I have to keep my Excel Spreadsheet handy. I compare it to thethe map and the list and may pull stops off of my map if there are too many or they are too far away. Eventually I’ve worked it down to a “do-able” list and I’ve taken farms off of the spreadsheet to match. I put the “pin numbers” from Mapquest on the spreadsheet and reorder the list keeping in mind if a farm has listed that it will open late or close early.
HodgePodge Maple 
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