The 2008 Maple Sugaring Season was successful. We now have all grades available in every size again. We had a little over 6000 taps this year, which includes about 300 buckets. The two major snowstorms we had made the tapping and collection process difficult, but always well worth the effort. Sugaring Season is by far our most favorite time at Sugarbush Farm.
As always, we boil the sap down the old fashioned way with a wood fire. We have to constantly feed the fire and fill the wood carts to keep the sap boiling away until it becomes Pure Maple Syrup.
Pure Maple Syrup is perfect for pancakes, ice cream, French Toast and a natural sweetener when cooking or baking. We honor requests for specific grades of Vermont Pure Maple Syrup while available.