There are lots of Matts, Matt is our last name so there are several different Matts that help out with the sugaring operation.
Dave Matt is who started Matt’s maple syrup. He built the first section of our sugar house in 1979 and has been maple syrup there ever since.
Jeremy Matt is Dave Matt’s oldest son and got to spend time in the sugar house as it was being built when he was only a few months old. He lives farther north in Vermont and comes down to help when his busy schedule allows.
Eric Matt is Dave Matt’s youngest son. Eric missed the first sugaring season in 1980 because he wasn’t born yet but he has helped out every year since then. He currently lives around 4 miles from the family farm and is Dave’s right hand during sugar season and in general on the Farm.
Ernest Matt is Dave Matt’s Father, he lives at the farm and his primary role in the sugaring operation is as a taste tester. Now that he’s over 90 years old he doesn’t make it up the sugar house as often as he used to.
Amanda Matt is Eric Matt’s wife and mother of Sammy and Robin Matt. She helps with tapping the trees, canning and washing lines. Sammy (age 4) and Robin (age 6) are being trained to tap trees, put the stickers on the syrup containers, and wash lines.
Monica Matt is Jeremy Matt’s wife. She will come down to help with the sugaring operation when Jeremy comes down.
Attia and Merris Brack-Matt (age 15) are Jeremy’s daughters and come down to help when Jeremy comes down. They are both proficient at all aspects of canning syrup including the more difficult glass containers.
The sap sap we collect 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. All of the syrup we sell is produced by us at our sugar house so it all meets our high standards. Each container of syrup we fill is from a single day of boiling. This means that our syrup grades are true to the way the syrup came out of our evaporator.
Our method of making syrup is different from larger producers and we believe it makes a better product. Large producers us reverse osmosis to sweeten the sap before it’s boiled, this reduces the boiling time and means the sap spends less time in the evaporator. It also means that the syrup isn’t cooked for as long which can affect the flavor. We don’t buy syrup in bulk from other producers and put our name on it. We don’t blend our batches syrup to change the grade. Our Amber Rich syrup is never a Dark Robust syrup blended with Golden Delicate or lighter Amber Rich syrup.
We’re boiling for the first time this year. We lit off at around 9:00 am and after running 900 gallons of sap into the evaporator we got our first batch of syrup at 11:00am
As a reminder we will fill your containers that you bring to our sugar house for $45 a gallon. There is a container shortage this year, while we should have enough jugs for ourselves if you have been thinking of visiting the sugar house and getting containers filled this year is the year to do it.
We made another batch of Maple Cream today so we have more available at the house.
We also have too many quarts, due to Covid-19 we haven’t sold as many as expected. So while supplies last we are selling them for $14 instead of the usual $16. Also you can buy a quart of syrup and a 1/2lb jar of Maple Cream for $22, normal price would be $26.
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.