Our maple operation is a small hobby-sized business that we’ve been growing slowly since 2013. In that year we moved from a sugar house in the woods to a remodeled shed at the farm building, purchased a new 2’x8′ evaporator and put out more taps.

Last year we had 650 taps on bags with the hope of putting out a couple hundred more this year.

I was introduced to maple soon after my parents moved to this farm in 1998. My dad suggested we tap the maple trees in our small woods one year and I think we had around 30 taps and made 8 gallons of syrup. I was hooked on maple but didn’t pursue growing bigger until married in 2007, and we’ve slowly been adding taps as we had opportunity to access more woods.

We added a RO (reverse osmosis) system in the 2018 season which greatly improved our efficiency.

On maple weekend we will be serving a pancake and sausage breakfast, and offering tours of the sugar house with boiling demonstrations. Guests are also welcome to walk through the woods and see how we collect and haul our sap from the woods to sugar house.

A variety of maple products will be available to sample and purchase.