News and blog

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Posted 3/27/2017 9:16pm by Josh Bouchard .

We wanted to thank everyone that visited us over Maple Weekend, and those who helped support the Barrington Fire Department by going to their annual pancake breakfast fundraiser.  Fortunately, we got enough sap to be able to boil all day on both Saturday and Sunday and make some syrup.  Saturday, we had a great turnout even with the weather we had...a little bit of snow, some rain, and almost some sun by the end of the day...a little bit of everything.  Sunday was sunny and warm (relatively!), and we had a great crowd throughout the day.  Over the weekend, we talked, and saw, many familiar faces, and we met some new people from all over the world.  Again, thanks to all who showed up and supported us.  

Every year, we have samples of foods you can make with maple syrup. This year we had samples of Maple Rice Krispie Treats and Maple Rum Raisin Ham.  The recipes are posted on our website at their respective links.  The Maple Rice Krispie Treats were a huge hit and thanks to my sister for the idea and making them for us.  

Also, thanks to our friends and family that helped us get ready for the weekend and helped us during the weekend.  We can't do this without you.  You have our sincerest thanks.

Posted 3/24/2017 11:35am by Josh Bouchard .

Hi Everyone.  

It's been a long time since the last blog.  We had a long cold stretch last week, so we weren't making any syrup, but things did warm up Monday and Tuesday of this week, and we were able to make syrup both nights.  So far this year, we've been making dark and very dark syrup with great flavor.

Also, we're having our big, huuuge Maple Weekend Open House.  We'll be open from 8-4 on Saturday and 8-3 on Sunday.  The Barrington Fire Dept (across the street) will be having their infamous pancake breakfast fundraiser from 8-11:30 on both days.

Can't wait to see you all this weekend!

Posted 3/13/2017 9:10am by Josh Bouchard .

This has been a weird season. It started off with a bang and went right from winter to 60 degree temps for a week or so, and then it froze up solid.  Last week, it kinda warmed up, but not enough to really get the trees running well.  We got some sap made about 30 gal of syrup from it.  Then last weekend came, and we're back into frigid temps for over a week...never mind the nor'easter we're getting tomorrow.  It's not looking like we'll get back into sugaring weather until early next week.

Posted 3/7/2017 11:42pm by Josh Bouchard .

Little late posting this, but better late than ever!  Trees were tapped by February 21st and made our first batch of syrup that week.  We've boiled a few time since and are somewhere over 100 gal for the season....only 400 more gallons to go.

We should be boiling sap Friday during the day if anyone's interested in stopping in to watch us boil and make some syrup.  Give us a call if you so, so we can give you a start time.

More to follow!

Posted 3/29/2016 8:59pm by Josh Bouchard .

Really can't believe that we are still going.  With as warm as this winter's been, and in particular early to mid-March, I was thinking during maple weekend that our maple season was going to be over that week. Well, it's one and a half weeks later, and we're still making syrup!  Since Maple Weekend, the weather's been very seasonable, and we're back into the cold nights and warm days.  Sap flows aren't great, but it's still coming.  This past week, we've been making Very Dark, Strong flavored syrup that'll put hair on your chest.  Good stuff with a bold flavor.

So, I just learned something this week about why the syrup doesn't taste at the very end of the season.  When the leaf buds break open and flower, they emit amino acids into the sap, which changes the sap chemistry, and makes bad tasting syrup.  Something else that's interesting is if the trees start to bud, and it gets cold again, the bud development stops, and with it the release of amino acids, so the syrup tastes good again.  The buds on most of the reds still haven't popped, so we're still making good flavored syrup.  Also, the peepers aren't out yet, so maple season can't' be over, right!

Also, during Maple Weekend, a lot of people were asking about Breara Irish Brewing Co. and the Maple Wheat beer that they make using our syrup.  Below is a link to their website where you can get more information.  You can find their beers at their taproom on Rt. 1 in Portsmouth next to the new Beach Plum location, and at many area restaurants and stores.  Enjoy!

Breara Irish Brewing Company


Posted 3/21/2016 6:31pm by Josh Bouchard .

We wanted to thank everyone that visited our sugarhouse over the weekend.  We had a great turnout on both days and met a lot of new people and saw many familiar faces.  We had a great time talking with people and showing everyone what we do to make our award winning syrup! 

We also wanted to thank all of our family and friends that help us out during the maple season and Maple Weekend.  We wouldn't be able to have the event that we do without their help.

At the end of Maple Weekend, we got a visit from Ron and AJ of Fosters Daily Democrat.  Thanks to Mr. Barrington and the Do-Gooders Committee for the recognition for winning the International syrup award and for giving Fosters a call.  Foster's had a great article on us in today's paper, and you can read it in this link.

Sap's still running. This cold weather's brought the trees back into a good production mode and the sap picked up some sugar as well.  Based on the forecast, we'll keep making syrup through this weekend and should into next week some time.

Posted 3/16/2016 12:54pm by Josh Bouchard .

After pouring out during last week's heat wave, the trees are taking a breather.  They're still running, just not as much as they usually do.  We're back into good sugaring weather this weekend and through next week, so the trees should get back into shape before the season's over.

Over the weekend, we started making Very Dark, Strong syrup and have it on the shelves for anyone that's interested.

This weekend is our big Open House weekend.  We'll be open from 8-4 on Saturday and 8-3 on Sunday.  The Barrington Fire Department will be having their annual Pancake Breakfast Fundraiser on both days from 8-11:30.  It's an all you can eat breakfast, so dig in! 

Posted 3/10/2016 7:38am by Josh Bouchard .

Things really opened back up with a bang. It's been a busy couple days.  We processed almost 2300 gal of sap last night and wrapped things up about 1am to make about 35 gallons of syrup.  It really surprised us considering how warm it was yesterday.  I saw temps in the upper 70's, and I thought that would temporarily shut the trees down, but not even close because it was another great run for us this season. 

In the overnight, the sap still continued to pour out of the trees, and we should be processing 2000+ gallons again tonight.  This may be a record for us in how many times our woods tank is almost overflowing when we get there to haul sap.  Loving it!

Posted 3/8/2016 6:46am by Josh Bouchard .

There hasn't been much to report on because it's been cold and everything's froze up this past week.  The  nights have been cold, and while the daytime temps have been above freezing, it was short lived.  Our last boil was last Wednesday and it was rather interesting.  We started boiling with 25 degree temps and a steady artic wind and we finished with 15 degree temps and a blustery artic wind.  It made for a chilly night in the sugarhouse.

We're hoping things shake loose today and start running again.  Long range forecast, although warm, looks pretty good.

Posted 2/26/2016 8:35am by Josh Bouchard .

Things got off to a slow start on Wednesday, but they really opened up Wednesday night, all day Thursday, and through most of Thursday night.  We got a huuuuge sap run that almost had the woods tank overflowing a couple times!  We ended up processing about 1500 gal of sap yesterday and had to hold over 1000 gal of sap to process it today (Friday), so tonight should be another 1500+ gal boil. Stop in if you're interested in watching us boil.  I'm not 100% sure, but that may have been our best 36hr run ever. 

Long range forecast is looking real good.