Our family converted the farm’s rustic timber frame workshop into a sugar shack in the 1980s and we have been making maple syrup there ever since. Our 16 acres of sustainably managed sugarbush supports almost 1,000 taps. We boil the sap on a modern wood fired evaporator. Stainless steel equipment, attention to detail, lots of taste tests, and careful cleaning of the sap collection system help us produce delicious syrup year after year. We look forward to seeing you at the farm on Maple Weekend.