Maple Harvest Day at Storrowton Village

Maple Sugaring Showcased at Storrowton Village

Dennis Picard, Storrowton Village Museum director, demonstrates the art of open kettle evaporation to boil sap from a nearby maple tree into sugar during last year’s Maple Harvest Day.

Storrowton Village Museum will present its fourth annual Maple Harvest Day, Sunday, March 14th from 11 a.m. to 3 p.m. on the grounds of Eastern States Exposition in West Springfield, MA.

The history and lore of maple sugaring, a practice in Massachusetts since before the Pilgrims arrived, will be showcased through ongoing sap gathering and boiling demonstrations in the Gilbert Farmstead’s front yard with Dennis Picard, director of Storrowton Village Museum.

The free event will feature Sugar Maple tree tapping, sumac spile making and sap boiling over an open fire to educate the public about the origin and legend of the tradition.

Inside the historic building, docents will demonstrate 19th century open hearth cooking at the cozy kitchen fireplace as well as quilting and spinning wool.

ABOUT STORROWTON VILLAGE MUSEUM

Storrowton Village Museum, an educational arm of Eastern States Exposition, presents hands-on school programs and guided tours of its historic buildings throughout the year as well as seasonal 19th century-themed events. For more information on this and other Storrowton Village events, visit http://www.TheBigE.com or call 413-205-5051.


Keeping with the spirit of Maple Day here is a 19th century recipe from Storrowton Village Museum’s “Out of the Farmstead Kitchen,” collected in Enfield, New Hampshire, by the late Amy Bess Miller and published in one of her cookbooks. This is a very simple, but delicious, seasonal treat.

New Hampshire Maple Pie

  • 1¼ cups maple sugar
  • ½ cup butter
  • 1 egg lightly beaten
  • 1 cup cream
  • 1 unbaked 8 inch pie shell, purchased pie dough or homemade dough

In a bowl, combine sugar and butter using a fork. Add the egg and cream; mix well. Pour into the pie shell and place in a 400 degree oven for ten minutes. Lower the heat to 375 degrees and finish cooking for twenty minutes. The pie will bake like custard.

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