Happy Easter Welcome to Spring πŸ’

Open this weekend Saturday 10-5 & Sunday Noon-5

🍁🍁Free Tastings 🍁🍁

This year’s season, which began on January 21st, was a short 4 weeks. Unseasonably warm temps in February signaled the trees to chemically change the sap to support bud formation & can no longer used for sugaring. March weather in February & February weather in March, a repeat of the 2017 season. We produced a variety of light, medium & dark syrup totaling 143 gallons. The sap’s sugar content was low and on the average it took 75 gallons of raw sap to produce one gallon of finished syrup.