Protectworth Farm
Local Goods from a Local Family
Come see what we have in store for you this season!
Steeped in History
The Origin of Protectworth Farm
Welcome to Protectworth Farm, where our name is steeped in the rich history of Springfield, New Hampshire. In 1769, after the French and Indian War’s conclusion with the Treaty of Paris, a charter was granted to a group of pioneers, led by John Fisher, Esq., and fifty-nine others. They named their settlement Protectworth, a testament to their vision and determination.
Protectworth was not quick to flourish, as the most fertile lands were owned by Governor Wentworth. Yet, with the arrival of veterans seeking new opportunities after the American Revolution in 1783, the town began to thrive. By 1794, it boasted 210 citizens and a new name – Springfield.
At Protectworth Farm, we honor this enduring spirit of resilience and growth. Our name pays homage to the town’s history, symbolizing our commitment to nurturing and preserving the land, just as our forebears did. Explore our website to learn more about our agricultural heritage and our dedication to sustainable farming practices.
Hay by the Bale
Available year-round for purchase and local pick-up. Contact us for details or to place an order.
Pure Maple Syrup
Available for pick up or can be shipped nationally for an additional fee. Contact us for details or to place an order.
Grass-Fed Beef
Available for local pickup with minimum purchase of one-half share. Contact for pricing/availability or to join the waitlist.
Product Pricing
Pure New Hampshire Maple Syrup
All sizes can be picked up for the prices listed, or shipped nationally for the prices listed plus shipping. Current shipping prices are about $20-25 for a flat-rate box, which can fit 11 pints or 5 quarts. Contact us using the form below to place an order.
Sample Size (100mL)
$3.75
Half-Pint (8oz)
$6.50
Pint (16oz)
$9.75
Quart (32oz)
$17.50
Half-Gallon (64oz)
$28.75
Gallon (128oz)
$49.50
Our Team
Maintaining a Family Tradition
Darrin Patten
Darrin carries forward the cherished family tradition of maple syrup making, expanding the operation each year with passion and commitment.
Kevin Roberts and Family
An essential partner in the syrup-making process, Kevin supplies the crucial evaporator. He and his family collaborate with Darrin to set up the taps and harvest the sap to make delicious maple syrup.
The Syrup Story
How We Got Our Syrup Start
For years, Darrin and Kevin have formed an incredible partnership during the Spring maple syrup tapping season. Kevin plays a pivotal role by providing the essential evaporator for the process. This collaboration has deep roots in tradition, with Darrin’s family history dating back to the 1940’s when his grandfather first began tapping maple trees in their sugar orchard. Back then, the sap was boiled down into syrup right in the woods using a simple metal flat pan.
Darrin has carried forward this cherished family tradition, tirelessly expanding the number of taps each year. Today, he oversees the production of over 500 to 700 gallons of high-quality maple syrup annually, and this operation keeps growing. His sugar orchard comprises several sections, with roughly 1000, 800, and 600 taps. In the coming years, Darrin and crew expect to reach 2500 taps, which will produce close to 1000 gallons each year. Ultimately, he sees the operation continuing to expand and improve every year for the foreseeable future.
Our Process
Optimizing the syrup-making process involves attention to every detail, and that includes the design and maintenance of the main sap collection lines. These lines play a vital role in the journey from maple tree to delectable syrup. To ensure a smooth flow, it’s essential to maintain a gentle 2-6% slope in the main lines. This slope allows the sap to run through the lower half of the line while leaving the upper half open to accommodate the trees’ natural release of gasses as they contribute their sap to the process.
One fascinating aspect of syrup production lies in the remarkable impact of vacuum pressure. For every inch of vacuum pressure above the baseline of 20″ Hg of vacuum, your sap yield increases by an impressive 10%. It’s important to maintain a tight vacuum system since every leak, no matter how minor, can significantly affect your overall sap collection efficiency. At the sugar orchards of Protectworth farms, we diligently check our lines to promptly detect and address any leaks in the system and ensure a the best flow and highest yield possible.
Sap Releaser in Action
In the video to the left, you can see the sap releaser – also referred to as a sap extractor – at work. The chamber shown is kept under constant vacuum pressure to accelerate the flow of sap from the taps in the trees’ bark into collection containers. The clear liquid flowing into the tank demonstrates the rapid flow of sap in our operation, highlighting the efficiency of this maple sap collection method.