Over the past few weekends, we’ve had many guests take part in The Rock’s Estate Maple Sugar program. This year we were lucky enough to get time to take the kids and experience it ourselves.
The program starts with a video about the history of maple sugaring and the evolution of the process from the rustic ways of the Native Americans to the use today of tubes that use gravity and let the sap run from all of the trees to a central collection spot. After the video, you can take part in tapping a tree, visiting the Maple Sugar Museum and watching syrup being made in the sugar shack. The program is fun, educational and best of all a great opportunity to get outside in New Hampshire’s White Mountains – the views from The Rocks are spectacular.
And let’s not forget the kids favorite parts – a wagon ride pulled by some beautiful Belgium horses and freshly made donuts to dip in some fabulous medium amber maple syrup made from the sap collected at The Rocks.
The day before we went, they had collected 1100 gallons of sap. Since it takes 40 gallons of sap to make one gallon of maple syrup, that 1100 gallons will only yield 27 gallons of syrup. No wonder Michael calls it liquid gold every time we go to Fuller’s SugarHouse in Lancaster to purchase it for our guests. I don’t care how much it costs, there’s nothing like great NH maple syrup and only the best goes with my Orange Challah French Toast, sorry Mrs. Buttersworth!
So if you’ve never visited a NH sugar shack and experienced the making of maple syrup for yourself, I recommend you give it a try next spring.