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MAPLE SYRUPThe Farm’s many sugar maples yield a crop of fine syrup each spring. Our handcrafted Maple Syrup, under the careful guidance of Dylan Zeitlyn, Margaret’s nephew, has been winning fans and accolades at County Fairs and breakfast tables all over the country. Harvesting takes place in the spring, when nighttime temperatures
fall below zero, but the mercury rises enough during the day to get
the sap flowing. Once we collect the sap we bring it to the Sugar
House and boil it down. It takes 40 gallons of sap to make one quart
of Maple Syrup, so you can see why we have so many trees tapped.
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