Maple Season 2011
Each sugaring year brings new challenges. The pipelines and buckets were difficult to set with such a snowpack and none knew when he would break through the crust and drop to the knees so the snowshoes were used. Once we were tapped in, we eagerly awaited the 1st run because we now have a reverse osmosis (RO) machine which when calibrated extracts water from the sap, thereby increasing the sugar content of the sap. This process significantly reduces the amount of fuel used to boil the sap and the amount of time it takes to boil it into maple syrup. Wow! What a saving in time and fuel. The quality of this year's syrup is excellent.

As Seth and Jon gathered the sap from the holding tanks and buckets, Tom boiled it down in a wood-fired evaporator situated in the quaint and rustic sugarhouse Tom built when he was 15.

The wood used to boil the sap to the consistency of maple syrup is harvested from the farm. The fragrant aromas of the burning wood, combined with the maple smell and the clouds of bellowing steam, enables one to experience the heart and soul of maple sugaring.

When the boiling sap has reached syrup stage, it is filtered, tested with a hydrometer, and packaged for the consumer to purchase. By gathering the sap immediately after a run and boiling it down at its optimum, our syrup has a delicate, smooth, and tantalizing taste. Try some!

Prices:
1 gallon $49
½ gallon $29
1 quart   $18
Shipping:
USPS flat rate - 2 ½ gallons or 2 quarts = $10.95