Please Note: This event has expired.
See the entire sugar-making process, from tapping the trees to “sugaring off,” and learn why maple sugar was more commonly used than maple syrup in early New England
For many at Old Sturbridge Village, the first whiff of spring isn’t the aroma of spring flowers – it’s the smell of wood smoke and maple syrup, a sure sign that the sap is rising and spring is on the way. Join for “Maple Days” on select dates in February and March, when the Village’s working sugar camp demonstrates maple sugaring as it was done in early 19th-century New England.
See the entire sugar-making process, from tapping the trees to “sugaring off,” and learn why maple ... view more »
ADMISSION INFO
Friday - Sunday, February 23rd - March 17th
Times: The Village is open from 9:30 am to 4:00 pm
Cost: Included with standard daytime admission or Village membership. Standard daytime admission is $30 for adults, $28 for seniors (55+), $15 for youth (4-17), and free for children 3 and under. Purchase online and SAVE $3 per person!
For many at Old Sturbridge Village, the first whiff of spring isn’t the aroma of spring flowers – it’s the smell of wood smoke and maple syrup, a sure sign that the sap is rising and spring is on the way. Join us for “Maple Days” on select dates in February and March, when the Village’s working sugar camp demonstrates maple sugaring as it was done in early 19th-century New England.
See the entire sugar-making process, from tapping the trees to “sugaring off,” and learn why maple sugar was more commonly used than maple syrup in early New England. Costumed historians will also cook period foods made with maple products and the tinner and cooper will make maple-related items.
On Saturdays and Sundays during Maple Days, join us in Ox & Yoke Café from 10:00 a.m. – 3:00 p.m. for a special Waffle Bar, featuring made-to-order waffles and a variety of scrumptious toppings to create your own delicious masterpiece! The Waffle Bar is $12.99 per person, and members save 10%.
Did You Know?
The production of maple syrup is one of only a few agricultural processes in North America that is not a European colonial import.
Maples are usually tapped beginning between 30 and 40 years of age. Maples can continue to be tapped for sap until they are more than 100 years old.
Once temperatures stop fluctuating between below-freezing at night and above-freezing during the day, the sap stops flowing.
Phone: (888) 769-3596
