National Maple Syrup Day December 17!





Ian demonstrating maple is naturally good straight from the tree!

  • Maple syrup is 100% natural and organic, syrup is made by removing water – nothing is added!
  • It takes 40 gallons of sap from a sugar maple tree to produce 1 gallon of syrup!  It’s  a true  labor of love (or love of labor!).
  • Maple syrup  in vitamins  B2, B5,B6, niacin, biotin and folic acid
  • Maple syrup is rich in antioxidants
  • Maple syrup contains minerals such as calcium, iron,potassium, manganese, and phosphorous
  • Sugar maple

    Preparing sugar maples to be tapped for the first time.


  • Sugar maples (sometimes known as hard or  rock maples) are the primary type of maples we use to produce our maple syrup
  • Maple trees tend to be about 40 years old before they are first tapped – we minimize the damage to the tree when we tap, some of our trees are 100 years old!
  • Vermont Maple Syrup Grades Delicate Rich Robust

    Vermont Maple Syrup Grades
    Delicate Rich Robust


  • Grade A Golden Color with Delicate Taste
  • Grade A Amber Color with Rich Taste
  • Grade A Dark with Robust Taste


Walk the Line

Tree growing on rocks

Tree growing on rocks



Moss covered tree base

Moss covered tree base

Admittedly, it’s been a while since I’ve made it to the woods to do some maintenance.  Saturday, however, Dad made sure I made up for it!  I had the chance to spend a few hours with Dad (Dale) and Ian (my son).  We took the tractor over a mile up in the woods to the new section they’ve been working on – the Hart & Burt lot (more on that later!) before we parked.  Dad took Ian with him to add some connections to the sap lines and gave me my orders – walk the line, the property line that is.  When the directions he gave me were cross the stream, find the second  stream on the other side of the ridge and follow it to the beginning I had a couple of thoughts;  glad I wore my good hiking boots and glad I made french toast with lots of #maplesyrup for breakfast!

So over and up I went, up, and up, and……. let’s just say Maverick my Lab was in Heaven!!  I literally went to where the stream trickled out of the rocks, then I turned left and headed over, I admit I never found the blaze for the property line but the view at the top of the mountain was cool – not much lives up there but the moose. We did flush out a partridge on the way down, the deer I’m sure were watching.

I met back up with Dad and Ian as they were finishing.   Dad suggested I could cut some brush on the way out,  did I mention that the correct answer even as a grown up was “Yes Dad”?  So, I walked ahead of the tractor with the chainsaw and cut trees and brush that were crowding in to the road or had fallen on the lines.  Two birds with one stone – cleaning things up and bringing home firewood – I ended up with a bucket full to add to the woodshed.  The best part of cutting wood is that it warms you twice – once when you cut it and once when you burn it!

As I cut my way back down I realized a few things; it felt good being productive,  I’d had a good day with my Dad and son,  I’d gotten in an unexpected workout,  I was tired! I was also grinning from ear to ear and hadn’t felt so relaxed in weeks!  #workout #relivingstress #familytime

Later that day, Dad wanted to go back up and fix one more connection and pick up one more line so…….I sent Juliette!!



French Toast Recipe

Serving for one

2 pieces of bread

2 large eggs (direct from my henhouse!)






Whisk the eggs and add a dash of cinnamon.  Soak both sides of the bread.  Add a little butter to the pan.  Drop the toast in the pan and lightly brown on both sides.  Important: HEAT the #maplesyrup – it brings out the flavor.  Butter the french toast and pour on the maple syrup.  Yum!



Maple Rice Pudding

1/4 cup uncooked rice

1 egg, beaten

1/4 cup pure Vermont maple syrup

1 cup milk (scalded)

1/2 teaspoon vanilla

1/3 cup raisins

Cook rice. To make custard, beat egg, add syrup, milk and vanilla.  Mix well. Add raisins and rice. Butter a 1 quart baking dish and line with bread crumbs. Place mixture in dish and bake at 350* F until knife comes out clean, 45-50 minutes.

Recipe from Vermont Maple Cookbook 1998