We worked late into the night last weekend and finished with drum # 35. The crazy weather here in Vermont is causing some new leaks, and we had multiple culverts that were clogged, causing water to run over the road.
Hello and Happy New Year! We started tapping in early January this year, working our way up the mountain and adding a new section this year. The new section is over 2 miles from the sugarhouse, so there is plenty of pipe to tie and keep us busy. The new section should add around 1600 additional taps this year, making our total around 19,500 taps.
As consumers become increasingly conscious of what they eat and of the ingredients used in their food products, companies advertising maple on their primary selling panel without containing any real maple on the ingredient list are being dragged into the spotlight.
Tom Branon laughs warmly as he describes how much he loves the taste of maple syrup in his coffee. “The truth is, he puts a little bit of coffee in his maple syrup,” his wife Cecile chimes in. They lean into each other and laugh in the light of the beautiful, modern sugarhouse they built together in 2013. They have been farming together since they first met, over 37 years ago.
Sales of organic products in the US totaled nearly $39 billion – and nearly 5% of the total food market share according to the Organic Trade Association’s Market Analysis for 2014 – and pure maple syrup is no exception. What is organic maple syrup? Why is demand so strong? And, what is it being used for?
The Tiffany brothers don’t mince words when it comes to maple syrup. They love maple syrup on ice cream, over pancakes, and in their everyday cooking. They love being in the woods every day, and they love sugaring. They intend to keep doing exactly that.
A small, thoughtfully designed space, Rick Mayotte’s sugarhouse is set up for high syrup production. He’s running over 50,000 taps across beautiful land in Fairfield, Vermont, and he hopes to increase his production in the coming year.