The Smith farm's roots trace back to 1900, when Sam and his father William moved from Meredith, New Hampshire, and purchased the High Maples farm on Morrill Street in Gilford. They began producing milk and maple syrup, establishing a legacy that would span generations. Sam and his wife Winifred raised ten children, including Forrest, who earned a degree in bacteriology from the University of New Hampshire and worked as a milk inspector before purchasing his own adjacent property, Elm Farm, with his wife Dorothy.

The farm's maple operation truly flourished when Forrest acquired 30 acres of the original High Maples farm from his father, including the precious sap orchard that William and Sam had carefully created in the early 1900s by selectively logging while preserving the sugar maples. In 1947, Forrest built his own sap house and established an independent maple operation. Even after leaving dairy farming in 1956, he continued maple sugaring with the help of his sons Samuel and Nathan, family, and friends.

The torch passed to Nathan, an electrical engineer who discovered his true passion lay in farming after five years in the Navy, much to the surprise of his wife Carolyn, who had grown up in New Jersey. When Nathan took over the maple operation in 1974, the couple expanded into vegetables and berries in 1975, eventually growing their operation to 15 acres and producing up to 650 gallons of syrup annually from 1500 taps. Today, this small family-run farm continues under the guidance of Nathan and Carolyn's children Brent and Maggie, along with their spouses, while grandchildren Matthew, Holly, and Ben carry forward the sweet tradition of maple sugaring.

Fruit

• Raspberries
• Blueberries

Pantry/Other

• Maple syrup