Parker’s uses diatomaceous earth to help draw out impurities like sand and dirt, and then strains the syrup again through several more paper filters ensuring that customers receive a perfectly sweet and incredibly pure finished product. After about eight hours of boiling, the sap hits a 67 percent sugar density, and is ready to be filtered. Parker’s still uses a traditional wood fire evaporator - rather than oil or gas - which lends a delightful smoky quality to the syrup. To make syrup, the sap must be boiled, evaporating out the water and concentrating the sugars. Maple sap is almost all water with only 2-3 percent sugar. Once the sap is gathered, it’s taken back to Parker’s for processing. The exchange continues to this day, with sap coming in from properties surrounding the Maple Barn and as far away as Groton. The original Parker family who started this operation only owned two maple trees, so they went to their neighbors and friends asking to tap their trees in return for processed syrup. In an interesting twist, almost all the trees Parker’s taps for syrup are located off-property. The sugar house also has a front room museum where the evolution of maple syrup - from its Native American origins through its more modern incarnations - are discussed.ĭuring the sugar house tour, Parker’s details how they make their own syrup. During maple season when the sap is running, guests can tour the sugar house and learn how this sweet elixir is made. Parker’s is made up of the 1700s barn, which now houses the restaurant, a gift shop, a donut-and-coffee shed, and the all-important sugar house. After the invigorating drive, customers arrive at a dark wood complex tucked away in the trees. Motoring enthusiasts take note: While maple season may be in March and April, these roads are perfect for a summer jaunt followed by a hearty meal of syrup-saturated pancakes. My Parker’s experience begins by exiting 3 North and following the well-paved, rolling hills of Route 130. Nestled into the woods amidst active rural farming communities, Parker’s is the perfect blend of history, kitsch, excellent food, and friendly service. I think the idea and anticipation of visiting Parker’s far exceeded the reality of actually being there, at least for me.Maple season is upon us! While some make the pilgrimage up to a B&B in Vermont, I prefer to stay a bit closer to home, and get my fix at Parker’s Maple Barn in Mason, New Hampshire. I know people wait in excess of an hour or more on the weekends, but that is completely perplexing to me as I found it to be fairly average and so lacking any type of “wow” factor as I had expected after reading reviews and hearing other talk about Parker’s with such reverence. I’m glad we tried this place and the atmosphere was worth checking out, however, I would never, ever wait for a table at this restaurant. Prices were a bit higher than I would have expected, but not unreasonable. The home fries were pretty standard, breakfast joint fries and the eggs were, well just fried eggs. The pancakes were good, but nothing exceptional, especially at $5.99 for three w/o sides. Seemed a little odd for a “maple barn” to be rationing the flag ship product in such a way. I have been to other sugar shack type restaurants and most have bottles or small pitchers of their syrup on the table for liberal use. Honestly it was barely enough for my pancakes, let alone enough to take home. Told us what we didn’t use we could take home.lol. My first disappointment was when our meals came (pancakes and French toast) and our waiter handed us each a little bottle (think nips) of maple syrup. Our breakfast was fairly average, or maybe we set our expectations too high. After hearing so much hype about Parker’s, we decided to give it a try and drove 50 minutes to get there.
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