While the 40-by-80-foot pole barn market is lined in wood-paneled buckets overflowing with fresh produce — think white and yellow corn, tomatoes, onions and more all harvested from the surrounding 180 acres — Moulton Farm’s star export is actually their famous Cider Bellies doughnuts. In fact, the apple cider–flavored doughnuts are handmade exclusively and in front of you by Jessica Stephens (wife of Farm Manager Rob Stephens). You have your choice of plain or hand-dipped in cinnamon sugar, plus several different drizzle toppings: maple with bacon, chocolate, lemon and strawberry.

Wood-beamed ceilings hold classic green canoes high overhead in the main dining room of Canoe, nestled on a northern bank of Lake Winnipesaukee. “Make it fresh. Keep it simple. Make it great,” is the motto at this boathouse-inspired restaurant, and you can taste it in the award-winning menu’s fresh seafood, hand-cut steaks and crisp produce. From sweet and sour calamari to salads brimming with local greens and cheeses, there won’t be an empty stomach in the room after dinner service is through.

A year-round educational center dedicated to environmental preservation, Prescott Farms boasts 160 acres of wildlife viewing land, gardens and trails housed on a strip of land in Laconia between Paugus Bay and Lake Winnipesaukee. But, come springtime each year, there’s one specific reason why locals flock to the grounds: to tap the maple trees that call the expansive preserve home. Starting in March on every Saturday of sugaring season, visitors learn how to identify trees and tap them to get the beloved sap that, once boiled down, is the cherry atop everyone’s morning pancakes.

No, we’re not sending you to Lemon Grass for lunch (although, if the menu of delectable Thai cuisine catches your eye, no one’s stopping you from taking a seat at the high-top tables in the bar for a bowl of Tom Yum soup). Rather, the restaurant is now the site of a line of authentic Asian sauces for sale. Created by the head chef and co-owner Uraiwan Danaisawasdi, affectionately known as just “Ooh,” the sauce brand — titled Explore Food & Travel — includes pad Thai sauce, green curry, sake miso dressing, infused lemongrass vinaigrette dressing and an herb nori rub, just to name a few.

Among the quintessential old New England shops that line Main Street in downtown Wolfeboro is an unimposing facade with a deep red sign and gold lettering that reads “Garwoods.” But it is the view from around the back, on the restaurant’s table-lined patio, that visitors really come to see. Sip your microbrew from their rotating tap dominated by local beers, with a front-row seat to Lake Winnipesaukee and the adjacent fueling dock where motorboats swing by to fill their gas tank and return to the open lake. An eclectic mix of Asian, Middle Eastern and Western European influence the menu items and keep repeat guests guessing.

A permanent resident of The Wolfeboro Inn, Wolfe’s Tavern provides an authentic pub experience to guests while mixing up modern, inventive cocktails with quality ingredients. One of their original drinks, Tequila Me Softly, is made with Casamigos, ancho chili, lime, honey and bitters. Some of their more adventurous cocktail ingredients include cardamom bitters, chicory root and roasted pumpkin — that’s right: a gourd in a cocktail.

The Remick Country Doctor Museum & Farm draws visitors predominantly for a peek back in time at the medical and agricultural history of rural America. But visitors who are foodies at heart will be more interested in the museum store, where a variety of herbal products — used for everything from medicine to tea — to farm-raised beef, chicken, lamb, pork, eggs and maple syrup fill the shelves. Check their farm store website to see what’s currently in stock.

Seasonal, barrel-aged and sparkling — the Sap House and Meadery is fermenting all kinds of variations of this old-world honey drink that is making a huge twenty-first-century comeback. Floor-to-ceiling shelves of wax-sealed mead bottles line the tasting room walls, where you can sample your way through the different varietals made exclusively from local ingredients. You can also spend an afternoon at the on-property pub working your way through their menu of small bites and mead flights.