The 2025 Maple Season

Goodbye, winter; hello, spring! The 2025 sugaring season seemed to breeze by this year. We boiled in a span of 22 days this year, which makes it a relatively short season. Though, in that time we were able to make 405 gallons of really good quality syrup (if I do say so myself).

Even though the actual boiling time is quite short, that does not mean that our working season is. This winter we were hard at work filling our woodshed for the upcoming season. With the edition of a few hundred new taps, we knew we would need to be prepared for a lot of burning. We still make maple syrup the traditional way-gravity fed lines and a wood fired stove. We do hope to upgrade to vacuum and a reverse osmosis system to become more sustainable, but for the time being, lots of wood chopping! This year we estimate that we burned about 40 cord of wood.

A glimpse into our wood shed at the beginning of the season

This year we felt really lucky to have so many fantastic friends and neighbors visit us. Nearly every day that we were boiling, we had someone stop by to learn about the sugar house, show their children, or just say hi. We truly appreciate every one that takes the time to come see us and tell their friends!

For Open House Weekend, my cousin made doughnuts for visitors and i cooked down syrup for dipping. There was only two doughnuts left at the end of the first day! Luckily I enlisted the help of my grandmother, who had just enough ingredients to whip up one batch of her apple cider doughnuts for day 2.

BIG NEWS FROM MAPLE FEST

For the first time, we decided to submit our syrup to the Vermont Maple Festival in St Albans Vermont to be judged. We were thrilled to receive ribbons for all 5ree grades, with our dark even getting an Outstanding rating. This means it was in the running to be best in its class! It felt great knowing that all our hard work was paying off!

We are working on big things for next season, so stay tuned!

Rick, Cody, Joel, and Chelsea