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Life on the Farm
Posted 5/2/2016 3:21pm by The Webb Family.

There has been much anticipation on the farm in the past weeks. We have been busy keeping pens clean and preparing for our ‘new to us’ Belted Galloway cows to begin calving. Tyler and I have been considering beef cattle breeds over the last year or so… debating about which breed would do well with our management style. Until now, Harding Hill Farm has always purchased calves and raised them on a grass-based diet to maturity.

In February, we made contact with a breeder in the ‘north country’ or otherwise known as northern New Hampshire. Otokahe Farm has been raising and breeding Belted Galloway cattle for many years (and making beef jerky, yum!). Kris and Bert were looking to downsize their breeding herd slightly. We made the visit to their farm, just down the road from Santa’s Village, and immediately knew these cattle had the right attributes to fit in at Harding Hill Farm. We purchased four pregnant cows due to calve in starting in April/May. The cows moved south to Sunapee shortly thereafter.

 

One of the better parts of this adventure was the timing. Tyler’s parents, Van and Robin were on a ski trip when the cows arrived. We got the cows settled, and upon Van and Robin’s return, there were 4 large cows resembling oreos hanging out in the barnyard. It was quite the surprise!

We have spent a few months acclimating them, and unfortunately fighting the spring mud in our barnyard! Things have dried up some, though I write this as it is pouring rain outside. Fortunately there is plenty of dry loafing areas under the barn. We highly anticipate the greening up of pastures as we await the proper timing and level of grass growth to turn them out on pastures for the season. Meanwhile the cows are happily eating stored fermented grass (haylage) and dry hay.

 

Why Belted Galloway or as we call them ‘Belties’? There are MANY reasons. We wanted to create a niche breed of beef cattle for our farm as we continue to develop our grass fed beef business. Tyler and I always admired the breed… who doesn’t love cows that have a white belt resembling an oreo? Also, Robin has mentioned wanting them on the farm for many years. More importantly, there are many positive features in addition to their looks! This breed was developed in Scotland in the rugged hills where hardiness was a trait necessary for survival. Being a New Hampshire farm on a windy, exposed hill sitting on ledge, this sounds familiar. They are naturally polled (no horns), which we preferred because de-horning calves is a nasty (and often necessary) job for both farmer and calf. They have a double coat of hair that provides a great deal of winter warmth, while they shed that extra layer in the summer. Because of their coat, they lack the back fat of other beef breeds. Research has shown that grass fed, beltie beef has less total calories, fat, and cholesterol than conventionally raised beef and grain fed belties. Their heritage allows them to efficiently convert marginal pasture lands into delicious, lean beef. Yum!

 

Now… more about those cute looking cows. The look of the Belted Galloways, black with a white belt, was selected through many generations… however Galloway cattle originally came in numerous colors and patterns. Now the breed colors are Black, Dun (several shades of brown), Red, and Silver. You can still get a seemingly unexpected color combination, but nearly always with a belt. The answer lies in their genetic makeup. When breeding a bull and cow, two sets of genes interact to create the genotype. The actual appearance is known as the phenotype. Belties are unusual in that Dun is the dominant color, not black like in most animals. While an animal may have a Dun color, like our cow April, she may also be a carrier for a black or red gene. This carrier gene can lead to several shades of Dun… or with the correct bull, the birth of a black, red, or silver (two dun genes) calf.

 

Interestingly enough, it turns out that April, our one Dun cow, must have been a black carrier. She gave birth to a very black calf with a white belt just last night… quite a surprise and a bit difficult to match them together! It will keep things interesting. In the meantime, we continue to await our next arrival with one calf on the ground and three to go!

Stay tuned to more adorable pictures and stories.  We can certainly thank our friends Kris and Bert at Otokahe Farm for getting us hooked on these great cattle.

 

Posted 3/31/2016 8:02pm by The Webb Family.

Greetings from all of us at Harding Hill Farm,

With the warm temperatures that arrived yesterday, the maple season is coming to an end quickly. Back on February 1st when we started boiling, we never would have predicted that the season would last this long. The 2016 maple season also seems to be one for the record books. We tapped the earliest ever, according to our farm records, on Jan 27th and boiled on the earliest date ever on Feb 1st. We have had 28 days of boiling and will most likely beat our high record of 30 days in one season. As of today, we have boiled 27,000 gallons of sap resulting in 548 gallons of maple syrup. With well over 1,000 gallons of sap going into tomorrow, we expect to exceed our all-time high season record of 558 gallons of maple syrup. A long but successful season! Next year maybe we can hit 600? Ty likes to dream big.

 

With fluctuating temperatures and unpredictable weather this season, its not surprising to see that the sugar content in our sap, on average, has been low at about 1.9% sugar. This means overall, we boiled a lot more sap to achieve this amount of syrup. It also means we burned quite a bit of firewood - 16 cords! I would hate to think how much it would be if we did not concentrate our sap with reverse osmosis technology. That's a lot of time spent stacking wood!

 

With some out-of-town family members visiting, we plan to boil tomorrow (Friday 4/1) afternoon until we run out of sap. Stop by if you see steam! We are making the dark stuff now, and it has a great flavor for all those fans of the Grade A - Very Dark, Strong Taste (formerly a dark Grade B). Our plans are to continue to boil sap until we start to taste a buddy off flavor, or we run out of wood... whichever comes first!

At this point we do not expect to be open this weekend. We will update our Facebook page if we decide to boil on Sunday.  


 Where can you find our farm products the rest of the year?

Don't worry! Even though maple season is coming to an end, you can always contact us to place an order of maple syrup or grass fed beef. We just arrange a convenient time for you to pick up your order at our farm on Stagecoach Road in Sunapee.

We keep a variety of maple syrup in plastic and glass containers in our sugaring room at the farm. Our grass fed beef supply is becoming more limited until we reach our summer butcher dates. We are running low on some steaks - so please contact us for an up-to-date inventory/price sheet.

 

For our bulk meat buyers - we will be sending out pricing and 2016 order forms very soon. We still have a few slots open if additional customers are interested in half or whole cows or pigs.


 Firewood

Firewood (green) is available for order and delivery after sugaring season. Contact us early to reserve your order. We sell out every year! 


Need some Tree Work?

Tyler is starting to transition to the next season, which means tree work will begin. If you have some trees that may need to be looked at, contact us for a free consultation and quote. A certified arborist, Tyler offers tree pruning, removal, cabling, and fertilization.

If you're already on the list, we will start scheduling jobs as soon as the maple season is wrapped up.


We are seeing signs of spring on the farm. Check out this gigantic parsnip!! Pretty soon the pastures will start greening up, and we will be working in the gardens. This will be the last of my weekly updates on the maple season, but keep an eye on the website for new blog posts, recipes, and more.

As always contact us with any questions, price sheet, or order requests. Don't forget to follow us on Facebook - www.facebook.com/hardinghillfarmnh

Thank you again for your support, 

~ The Webb Family


~Harding Hill Farm~
524 Stagecoach Road
Sunapee, NH 03782
Phone: 603-863-6493
Email: hardinghillfarmnh@gmail.com
Visit: www.hardinghillfarmnh.com

Posted 3/25/2016 2:30pm by The Webb Family.

Greetings from all of us at Harding Hill Farm,

Sugaring season continues, full steam ahead, at Harding Hill Farm. It took us a few days to recover from the maple weekend celebrations. It was great to see so many people come out to spend time in the sugarhouse and learn about all things maple. Tyler gave so many tours that we lost count, and he may have nearly lost his voice. We made a lot of syrup with a fantastic sap run. We also hope you enjoyed all the delicious samples. We went through 12 dozen maple cookies, so they must have been good! Thank you once again for making our open house weekends such a success. We love sharing what we love -- producing quality syrup and grass fed beef for you to enjoy.

Though we really were hoping for a bit of rest, the weather has continued to cooperate enough to keep the season going. If you stopped by over the weekend, you probably know we were making a dark, robust syrup. After flushing our evaporator late Sunday, we were able to start making a lighter amber, rich syrup this week. The sap seems to have held up, with cold nights prolonging the season, though sap is slowly decreasing in sugar content as we get closer to the end. Our syrup count has reached 474 gallons for the season. We are happy to have reached an 'average' syrup count, and we hope to hit the 500 mark over the Easter Weekend! After 24 days of boiling since Feb 1st, we are anxious to see how long mother nature will keep the season going. 

  

Join us for what will most likely be the last weekend of the maple season! We will be in the sugarhouse on Saturday from 10am till 4pm, and Easter Sunday will be weather permitting. See below for details. 

 


Maple Month Continues this Easter Weekend

Saturday March 26th - 10am till 4pm
Sunday March 27th - Weather Permitting

Join us for:       Sugarhouse Tours - watch us make Maple Syrup
                           Maple Syrup, Maple Candy, and Cream for Sale
                           Our own Grass Fed Beef for Sale

 

Bring the whole family and enjoy the sweet smells and taste of maple syrup. With warm, sunny weather forecasted, its a great way to welcome the spring season! 

*Reminder* - the sugar house is located at 131 Route 103, just below Wendell Veterinary Clinic.  


Grass Fed Beef & Pastured Pork

Plenty of grass fed beef will be available at the sugarhouse during open hours. If you are looking for a larger order, contact us ahead to prepare a package for you

Need an Easter ham? We still have a couple smoked hams available!


 Firewood

Firewood (green) is available for order and delivery after sugaring season. Contact us early to reserve your order. We sell out every year!


Look for weekly updates throughout sugaring season. As always contact us with any questions, price sheet, or order requests. Don't forget to follow us on Facebook for the most recent updates - www.facebook.com/hardinghillfarmnh

Thank you again for your support, 

~ The Webb Family


~Harding Hill Farm~
524 Stagecoach Road
Sunapee, NH 03782
Phone: 603-863-6493
Email: hardinghillfarmnh@gmail.com
Visit: www.hardinghillfarmnh.com

Posted 3/18/2016 8:09am by The Webb Family.

Greetings from all of us at Harding Hill Farm,

Once again, it is strange to entitle this as a Week Two update to the maple season. It seems like we have been at this for many weeks, oh yes, we have! We had such a fantastic turnout last weekend for the start of Maple Month. We saw hundreds of people, gave many tours, and caught up with friends and family. Thank you once again for making our open house weekends such a success. 

 

Going into this week, there was a lot of uncertainty about the weather. Would it get cold enough at night? Will the buds on our maples threaten to pop? Well Mother Nature threw us another curveball on Monday evening with about two inches of wet, sloppy snow and temperatures all night hovering below 32. Our maples responded with a decent run through the rest of the week, the sap is even looking less cloudy and yielding a slightly lighter maple syrup. Some local kindergartners and preschools joined us for some maple sugaring in the middle of the week, as we bottled up 35 gallons on Wednesday. Now as we speak, Tyler is cleaning up the sugarbush after a tree came down on some sap lines yesterday. Life is definitely not boring on the farm! 


what a mess!

Meanwhile we are preparing for our big NH Weekend Celebration coming up on Saturday and Sunday, and we anticipate to see lots of friends, family, neighbors, and new faces. Get ready for maple syrup over ice cream, maple cookies, grass fed beef sausage and so much more! See below for all the details. 

 


 

NH Maple Weekend Celebration

 

Saturday March 19th - 10am till 4pm
Sunday March 20th -
11am till 4pm

Join us for:       Sugarhouse Tours - watch us make Maple Syrup
                           Fresh Samples of Our Maple Syrup with Ice Cream
                           Maple Syrup, Maple Candy, and Cream for Sale
                           Our own Grass Fed Beef for Sale & Prepared Samples
                           Our own Smoked Hams for Sale

Bring the whole family and enjoy the sweet smells and taste of maple syrup. A great way to welcome the spring season! Check out the event on Facebook.

*Reminder* - the sugar house is located at 131 Route 103, just below Wendell Veterinary Clinic.  


Grass Fed Beef & Pastured Pork

Plenty of grass fed beef will be available at the sugarhouse during open hours. There will even be some samples to try! If you are looking for a larger order, contact us ahead to prepare a package for you

Need an Easter ham? We still have a couple smoked hams available!


 Firewood

Firewood (green) is available for order and delivery after sugaring season. Contact us early to reserve your order. We sell out every year!


Look for weekly updates throughout sugaring season. As always contact us with any questions, price sheet, or order requests. Don't forget to follow us on Facebook for the most recent updates - www.facebook.com/hardinghillfarmnh

Thank you again for your support, 

~ The Webb Family


~Harding Hill Farm~
524 Stagecoach Road
Sunapee, NH 03782
Phone: 603-863-6493
Email: hardinghillfarmnh@gmail.com
Visit: www.hardinghillfarmnh.com

Posted 3/11/2016 7:04am by The Webb Family.

Greetings from all of us at Harding Hill Farm,

I'm calling this newsletter our Week One for the Maple Season. That would be the case if it was a normal year. We have been boiling since Feb 1... but in reality, this will be the first weekend we are open to the public with plenty of sap. We still don't know how this strange weather will affect the trees and syrup production. The next couple days will be the deciding factor. We have not seen an overnight freeze since Tuesday night. It was 70 degrees on Wednesday in Sunapee. The sap flowed well... but it has started to fade. We absolutely need some freezing weather tonight to keep the maple season going. Freezing night time temperatures will reset the flow and give the trees a signal that its not time to bud out just yet. All we can do is hope for the best. 

Meanwhile we are preparing for a beautiful weekend at the sugarhouse, and we anticipate to see lots of friends, family, neighbors, and new faces! See below for all the details. 

 


New Hampshire Maple Month Starts March 12th!

Please join us this weekend for our first open sugar house. We will be open Saturday, March 12 from 10 am till 4pm and Sunday, March 13 from 11am till 4pm. 

 Sugarhouse Tours - watch us make Maple Syrup
 Fresh Samples of Our Maple Syrup
 2016 Maple Syrup for Sale
 Our own Grass Fed Beef for Sale - see below for griller special!

*Reminder* - the sugar house is located at 131 Route 103, just below Wendell Veterinary Clinic.  


NH Maple Weekend Celebration

 

Saturday March 19th - 10am till 4pm
Sunday March 20th -
11am till 4pm

Join us for:       Sugarhouse Tours - watch us make Maple Syrup
                           Fresh Samples of Our Maple Syrup with Ice Cream
                           Maple Syrup, Maple Candy, and Cream for Sale
                           Our own Grass Fed Beef for Sale & Prepared Samples
                           Our own Smoked Hams for Sale

Bring the whole family and enjoy the sweet smells and taste of maple syrup. A great way to welcome the spring season! Check out the event on Facebook.


Grass Fed Beef & Pastured Pork

Plenty of grass fed beef will be available at the sugarhouse during open hours. If you are looking for a larger order, contact us ahead to prepare a package for you

Need an Easter ham? We still have several smoked hams available!

Griller's Special! - $70
- 3 pounds Ground Beef
- 1 package (approx 1.5 lb) Porterhouse or RibEye
- 1 package (approx 1.5 lb) TBone or Rib Steak
- 1 package (approx 1 lb) Steak Tips


 Firewood

Firewood (green) is available for order and delivery after sugaring season. Contact us early to reserve your order. We sell out every year!


Look for weekly updates throughout sugaring season. As always contact us with any questions, price sheet, or order requests. Don't forget to follow us on Facebook for the most recent updates - www.facebook.com/hardinghillfarmnh

Thank you again for your support, 

~ The Webb Family


~Harding Hill Farm~
524 Stagecoach Road
Sunapee, NH 03782
Phone: 603-863-6493
Email: hardinghillfarmnh@gmail.com
Visit: www.hardinghillfarmnh.com

Posted 3/4/2016 11:59am by The Webb Family.

Greetings from all of us at Harding Hill Farm,

What a season it has been so far! To sum it up in one word - Unpredictable. We kicked off the season on February 1st, the earliest on record for the Webb Family. Read more about the decision to tap early and take advantage of warm temperatures on our early season blog post. It has been a wild ride this season, but we have managed to make 185 gallons of maple syrup to date.

 

Most of our sap runs have happened during the week which is the reason why we have not been open in the sugarhouse on the weekends. Cold weather seems to have set in every weekend. To put it in perspective, we were not open until March 14th last year! Check our Facebook page or contact us directly for updates on whether we will open and boil on Sunday March 6th.

Our plans for the moment - we will open for Maple Month starting the weekend of March 12th & 13th. The annual Maple Weekend celebration with additional free samples/refreshments will be March 19th & 20th. The sugarhouse will be open on weekends continuing into April as long as the season lasts. For more details - read below or visit the website calendar. Look for weekly updates via email on the maple season while it lasts!


New Hampshire Maple Month Starts March 12th!

Please join us this weekend for our first open sugar house. We will be open Saturday, March 12 from 10 am till 4pm and Sunday, March 13 from 11am till 4pm. 

 Sugarhouse Tours - watch us make Maple Syrup
 Fresh Samples of Our Maple Syrup
 2016 Maple Syrup for Sale
 Our own Grass Fed Beef for Sale

*Reminder* - the sugar house is located at 131 Route 103, just below Wendell Veterinary Clinic.  


NH Maple Weekend Celebration

 

Saturday March 19th - 10am till 4pm
Sunday March 20th -
11am till 4pm

Join us for:       Sugarhouse Tours - watch us make Maple Syrup
                           Fresh Samples of Our Maple Syrup with Ice Cream
                           Maple Syrup, Maple Candy, and Cream for Sale
                           Our own Grass Fed Beef for Sale & Prepared Samples
                           Our own Smoked Hams for Sale

Bring the whole family and enjoy the sweet smells and taste of maple syrup. A great way to welcome the spring season! Check out the event on Facebook.


Grass Fed Beef & Pastured Pork

Plenty of grass fed beef will be available at the sugarhouse during open hours. If you are looking for a larger order, contact us ahead to prepare a package for you

Need an Easter ham? We still have several smoked hams available!


 Firewood

Firewood (green) is available for order and delivery after sugaring season. Contact us early to reserve your order. We sell out every year!


Look for weekly updates throughout sugaring season. As always contact us with any questions, price sheet, or order requests. 

Thank you again for your support, 

~ The Webb Family


~Harding Hill Farm~
524 Stagecoach Road
Sunapee, NH 03782
Phone: 603-863-6493
Email: hardinghillfarmnh@gmail.com
Visit: www.hardinghillfarmnh.com

Posted 2/5/2016 12:43pm by The Webb Family.

Greetings from Harding Hill Farm, 

Remember how last month we talked about winter activities and planning for the new year. Well I think Mother Nature just skipped a few months and fast-tracked us into Spring. With a week of weather that included temperatures at nearly 50 degrees, we have officially kicked off the 2016 maple sugaring season. This was both unexpected and rushed, but we made it happen. We were also able to make over 50 gallons of a beautiful light-colored Amber Rich syrup this week. You can read more about it in our latest blog post. After the cold and snow this morning, we are not sure when the season will kick back into high gear, but we will keep you posted. 

 


 An Early Start to Maple Season on the HHF Blog

It was the earliest start to the maple season on record at Harding Hill Farm.

 

 

 

Read the latest blog post - An Unexpected Early Start to the Maple Season - for an update on our roller coaster of a week. This post shares some great insights into the latest technology and the dependence on mother nature. 


Planning for more Pasture-Raised Pork in 2016

Our pasture-raised pork was quite a success last year, considering we are sold out with the exception of a few smoked hams. We are now compiling a list of interested customers for our 2016 pigs. We plan to get 8 piglets this year to raise on HHF pastures/woodland.

If you are interested in a half or whole pig ready for Fall 2016, please let us know. We have a bulk pre-order list and spots will be filling up quickly. We do plan to have a small amount of pork available by the cut again next fall for those that aren't looking for a large amount.


Grass Fed Beef – Available during Maple Season

We still have  beef available in our freezers at the farm. Be sure to contact us by email/phone if you are interested in placing an order before March. We do not have ‘store hours’ at this time, but we do arrange convenient times to pick up your order at the farm.

Looking ahead, we will once again have beef cuts available during the 2016 maple season at our sugarhouse. Contact us by email for a current price list, and stay tuned for an announcement about our open house weekends.


Spread the Word - Vacation Rental on Harding Hill Farm

We are now offering a vacation rental located right on our beautiful farm, 3 miles from Mount Sunapee Resort. Renovations are complete and pictures have been updated. Visit our website tab - Farm Vacation Rental.

  

This 3 bedroom, 3 bathroom home sleeps up to 10 people, perfect for a getaway to the Lake Sunapee Region. A great place to stay while enjoying downhill skiing at Mount Sunapee, a snowshoe in Webb Forest, or the extensive snowmobile network in the area.

The best part? Complimentary maple syrup upon arrival! Spread the word, and please contact us directly for details! 


  

Thank you again for supporting our local business. Be sure to visit our facebook page and blog for the latest updates on maple season, trees, cows, events and more. Give us a call or email us to inquire about any of our farm products or tree services.

~ The Webb Family 


~Harding Hill Farm~
524 Stagecoach Road
Sunapee, NH 03782
Phone: 603-863-6493
Email: hardinghillfarmnh@gmail.com
Visit: www.hardinghillfarmnh.com

Posted 2/5/2016 11:32am by The Webb Family.

About one week ago on January 28th, Tyler and I sat around the dinner table and debated over whether or not to start tapping our maple trees. The seven day forecast was showing not a single daytime temperature below freezing, which would have been normal if it were March. Unfortunately it was still January. It would be the earliest the Webb family would ever start tapping, and we discussed the pros and cons. After much debate, Tyler concluded that we stand a pretty good chance of missing a really great sap run if we don't act NOW. 

What is the downside of tapping this early? Some may argue that you run the risk of missing later runs during the 'regular' season. The reason? - once you drill a hole into the tree and insert the tap, you have created a wound. Compare this to a cut on your arm. Human blood begins to clot in order to prevent your arm from bleeding. The trees act in a similar way. Sap carries nutrients up to the crown of the tree, and when the tree is punctured, the sap eventually will begin to clot around that hole. When you are looking to pull that sap out of the tree, this isn't good. However, much research has been done and new technology has been developed. The introduction of new drop lines (connects the tap to the tubing) every 3-4 years and taps/spouts every year has helped keep things clean. We use spouts that contain a 'check valve' which lets sap run out of the tree but prevents any bacteria from entering the hole. This technology both protects the tree and enhances the collection of sap, hopefully avoiding any pre-mature healing and prolonging the maple season.

 

We are a small operation compared to many in VT/NH. We put in about 1,300 taps, while the large operations measure in the tens of thousands. Those maple operations were tapping already, but they need to start early at that kind of volume. It usually takes us about 3-5 days to tap our trees, fix damaged lines, and assure our vacuum lines are running correctly (for more info on this, you can read last year's blog - Preparing for Sugaring Season). So on Friday morning, January 29th, Ty went into the woods to begin the 2016 season. 

 

Over the course of three days, we installed 1,200 taps throughout our 12 acre sugarbush. By Sunday afternoon at 2pm, when we installed the last 200 taps, the sap was pouring out as we drilled the holes. It was also nearing 45 degrees, and it was only January 31st.

  

Tyler then spent the rest of the afternoon checking vacuum lines and tightening up the intricate system of tubing. We went to bed that night wondering if all this work would pay off or if it would be a big bust. 

By Monday afternoon, we had 750 gallons of sap at 1.9% sugar (an average measurement would be 2-2.5%) in the tank. For the first time ever, Harding Hill Farm boiled sap on February 1st. We sweetened our pans and made one and half gallons of fresh maple syrup. The quality was perfect, yielding a clear, light Grade A Amber Rich. Prior to 2016, the earliest boil on record was on February 18, 2012. 

 

By Tuesday, with sun and 40 degree temps, the sap was pouring into our tank at a rate of 80 gallons per hour. In the afternoon, it was probably closer to 100-125 gallons per hour. We boiled over 1,200 gallons of sap on Tuesday night, bringing our count to 23 gallons of syrup for the week.

 

On Wednesday, it rained. The raw, damp temperatures just above freezing caused the sap run to stop in its tracks… but Mother Nature was about to throw another curve ball at us. During the night, Wednesday into Thursday, temperatures rose to nearly 50 degrees. When Ty went out to check the tanks at 6:30am on Thursday morning, they had been overflowing for at least a couple hours. Around noon on Thursday, we began boiling around 1,400 gallons of sap. When we left the sugarhouse around 6:30 pm, we had managed to make just under 50 gallons of maple syrup this week. It wasn’t a bust!

This morning we woke up to 28 degrees and snowing...We are wondering if Mother Nature is drunk or just very confused.

 

However, we have a few hundred gallons of sap left from last night, so we will boil again with friends this evening. As we watch the forecast closely, we may get a bit more sap over the weekend, with a possibility of making syrup on Sunday. After that, things should slow down and freeze up… and then we wait. What will the rest of the season bring? How will our trees respond? We wait and hope for the best.

Posted 1/10/2016 5:18pm by The Webb Family.

Greetings from Harding Hill Farm, 

A big Thank You to all our frequent customers that stopped by the sugarhouse during our annual Holiday Open House! We hope you all had a healthy and happy holiday season. Tyler continued tree work well into December, due to the unseasonably warm weather. Winter operations on the farm finally began shortly after the holiday. The guys are logging near the main farm. The cows are shut into their winter paddocks after an extended season in their big pasture. However, the latest excitement around here is the completed renovations on our new vacation rental home located right on our farm. Check out the details and link below.

This is the time of year to start planning for the new year – seed catalogs arrived, we are deciding on piglet numbers for 2016, and we are spending some time experimenting in the HHF kitchen. We will keep you posted as we make plans for the 2016 maple sugaring season and beyond. Meanwhile you can find us in the woods... and hoping for some more cold and snow! 

 


New For 2016 - Vacation Rental located on Harding Hill Farm

We are now offering a vacation rental located right on our beautiful farm, 3 miles from Mount Sunapee Resort. Renovations are complete and pictures have been updated. Visit our website tab - Farm Vacation Rental.

  

This 3 bedroom, 3 bathroom home sleeps up to 10 people, perfect for a getaway to the Lake Sunapee Region. A great place to stay while enjoying downhill skiing at Mount Sunapee, a snowshoe in Webb Forest, or the extensive snowmobile network in the area.

The best part? Complimentary maple syrup upon arrival! Spread the word, and please contact us directly for details! 


Winter Thoughts from the HHF Kitchen

 

We are working on adding more recipes to the farm websites recipe tab in order to share new and creative ways to cook with our farm products. 

Read the latest blog post - Winter Thoughts from the HHF Kitchen - for an update from the kitchen. This post shares some great new recipes, all of which include the use of maple syrup. 


Planning for more Pasture-Raised Pork in 2016

Our pasture-raised pork was quite a success last year, considering we are sold out with the exception of a few smoked hams. We have done plenty of taste testing – most recently pulled pork tacos and a breakfast casserole featuring our breakfast sausage. Yum!

If you are interested in a half or whole pig ready for Fall 2016, please let us know. We are just starting to put together a pre-order list as we plan our piglet numbers for the upcoming summer season.


Grass Fed Beef – Nearly all cuts are still available!

We still have plenty of beef available in our freezers at the farm. Be sure to contact us by email/phone if you are interested in placing an order. We do not have ‘store hours’ at this time, but we do arrange convenient times to pick up your order at the farm.

Looking ahead, we will once again have beef cuts available during the 2016 maple season at our sugarhouse. Contact us by email for a current price list.


Maple Syrup available by order

We still have a supply of maple syrup from the 2015 season. Please contact us if you need a supply of syrup to make it till the start of the 2016 sugaring season.

As a reminder, we also offer customized glass maple syrup favors for weddings, gifts, and special events. Let us know what you are looking for, and we can put together a quote.


  

Thank you again for supporting our local business. Be sure to visit our facebook page and blog for the latest updates on trees, cows, events and more. Give us a call or email us to inquire about any of our farm products or tree services.

~ The Webb Family 


~Harding Hill Farm~
524 Stagecoach Road
Sunapee, NH 03782
Phone: 603-863-6493
Email: hardinghillfarmnh@gmail.com
Visit: www.hardinghillfarmnh.com

Posted 1/3/2016 4:57pm by The Webb Family.

Winter weather has finally arrived. Being a snow lover, I'm trying to forget those 60 degree days we had around Christmas and embrace the change. Forecasts are calling for below zero temps in the next couple days, and I'm pulling out the winter hats and scarves. 

This is normally a busy time of year around here, despite the cold. Tyler is usually in the woods 6 days a week. During the week, I'm at the office, but on the weekend I'm usually skiing or coaching skiing. This year, without frozen ground, the logging season has been delayed. Meanwhile the ski area is just barely opening, and I'm not able to get back on the slopes for another month or so due to rehab from hip surgery. To fill the time, I have been experimenting with new recipes. 

We like to make meals that use real food, meaning as little processing as possible and farm-raised or locally sourced. Coming off of surgery and limited physical activity, I'm also focused on cooking healthy enough to keep the pounds off. I'm constantly on the hunt for new recipes and ideas. You can find some of my favorites in my occasional posts to the HHF recipe tab on our website. 

For Christmas, my mom gave me a new cookbook - Maple by Kate Webster. I figured it was just another maple syrup themed book, filled with breakfast, dessert, and generally unhealthy recipes. I could not have been more wrong. This book is filled with delicously fresh, seasonal, and healthy recipes using maple syrup in new and creative ways. It has inspired my latest posts to our recipe section of the website, and I highly recommend the book. You can also find more from Kate Webster on her blog - www.healthyseasonalrecipes.com.

Great for a weeknight dish, we tried her Maple Tahini Chicken and Broccoli as our first recipe from the new book. Ty is a big fan of Chinese food. I despise it, basically throwing it in the category of unhealthy, fast food. This recipe puts a fresh spin on the classic chicken and broccoli dish, both sweet and savory. Also a great excuse to pull out a bag of our frozen broccoli from the farm garden. We even had leftovers for lunch for the next couple days.

 

On New Years Eve, we had friends visiting for the weekend. To celebrate, we wanted to grill up some HHF grass fed steaks. I started thumbing through my new Maple cookbook and came upon a recipe for Chipotle and Maple Flank Steak Tacos. I was sold. The mexican theme gave me an excuse to make some 7 layer dip for an appetizer, which is one of our favorite indulgences. This dinner was delicious, and surprisingly not very spicy despite the chipotle peppers. We will use the marinade again, as it was a perfect fit for the flank steak. Steak tacos may become a new staple in our house.

I hope this helps some of you find some inspiration and new recipes to try at home. As a natural sweetener, maple syrup is filled with minerals and antioxidants. I love spreading the word that it can be used for more than just your Sunday pancakes. For the amount of maple syrup we are going through in our house, I'm just happy we produce it right here on the farm. Stay tuned for more posts and recipe experiments... Happy New Year!

~ Kelly