Matt’s Maple syrup is a small family owned and operated enterprise. We have been making maple syrup on the old family farm here in Southern Vermont since 1979. Each spring we tap about 1800 maple trees and gather the sap that flows.
The sap is boiled on a wood fired evaporator to remove the excess water and produce maple syrup in much the same way that it’s been done on our farm by past generations since before the turn of the century.
It’s the 27th of February and we are boiling for the first time this season. This is one of the few if not only years that we have boiled before we have finished tapping. The weather is supposed to get really cold over the weekend and into next week and it can cause freezing problems with our few lines that run underground so we left those untapped.
We have made a close to 10 gallons of syrup so far today although our operation had a minor hiccup after the power went out. We are running on generator power now but we can’t run everything. We decided to put this batch of syrup in drums to use for Maple Cream.