Due to a number of factors, we have made the difficult decision that we will not be able to produce maple syrup this year. We know that many have been looking forward to our traditional maple syrup and we are making every effort to be able to produce again in future seasons.

When we first started producing maple syrup, Jackson was not working a full-time job and we had significant flexibility during the sugaring season. After all, sap flows when conditions are right and we need to be ready to collect and boil whenever that is. As a rewarding job in Historic Preservation has taken him off the farm these past few years we have had to make some difficult choices about how we spend our farm time. We spent this winter trying to figure out how we could make the sugaring season work and we thought we could go for it but what it ultimately came down to were hours, there just aren’t enough in a day for all the things.

We have such a love for sugaring that we know we will soon be back in the woods. We want to thank everyone who has purchased syrup from us in the past and know we have our sights on being part of your pancake breakfasts, or however you enjoy our maple syrup, someday soon.

maple syrup

We take real pride in the maple syrup we produce. When we started sugaring we committed to making maple syrup the traditional way: by hand, in small batches and with buckets, wood, metal and time. Since then we've added horses! Our sugaring partners at Bass Brook Farm and Forest (formerly Anchor Light Farm) hitch up their team of Belgian Draft horses and we head into the woods to gather the sap from the hundreds of buckets we hang each season. The horses lower our carbon footprint, take less of a toll on the woods than a tractor and make the whole process of gathering sap an enjoyable experience for everyone.

Our syrup is made by hand, with limited fossil fuel inputs. By committing to collecting sap in buckets, we don't have to purchase, install and then throw away plastic tubing every few years. By burning sustainably harvested wood from our woodlot instead of fossil fuel, we don't have to pay an oil bill. And by working at a human scale, we let maple sugar making remain the seasonal work of a farmer, not the complex, large-scale industry that it has become.

None of this would matter if you couldn't taste the difference in our syrup. But you can! Traditional methods yield a traditional product with a unique taste that can't be created with large scale production.

Our syrup is available here at the farm and through our online farm store.