Welcome to the Farm
About us
We love maple syrup and growing up with “store bought”, it was always a treat to have the “real stuff”. Now being out in North Central MA in a little town called Ashburnham we have the opportunity to make our own bottles of the “real stuff”. We started with a barrel evaporator and 9 taps, evaporating out in the weather for fun. Now a few years later we are at 198 taps, 12 are with buckets on the front of the farm, the rest in the sugar bush are using attached lines and a solar powered vacuum pump system. Our farm is in the Historic Village Lane of Ashburnham, built in 1799, the farm is a multi acre wooded farm with over 100 maple trees. Quiet is the word here where the loudest noise is the water falling over the dam across the street from us. The air is clean and from February into April often smells of maple syrup as the evaporator runs.
Collection out front 2022
Our Sugar Shack
Our sugar shack is a custom built post and beam building with a full working copula to vent the steam. Our Primary evaporator is a Leader half pint evaporator and our secondary is a custom built unit.
Sterilzation
Before we start a boil we run a UV-C Germicidal light across all of our pans and evaporators. All of our bottles, cups, caps and utensils are put into a custom built UV-C Germicidal cabinet to sterilize them completely. Prior to shipping each bottle gets a 2 min covering of UV-C light which also kills covid along with all other viruses, mold and bacteria.
Evaporation
We pride our selves with the fact we don’t use an R.O system (revers osmosis) to draw out water before boiling. We boil our sap content completely, this gives our syrup a very unique taste. It is not only amazing maple flavor but a buttery texture unlike any other syrup that you can find. This is because we take our time boiling, not rushing the process and allow the syrup to mature to a perfect consistency. The long boil also gives it a slight caramelization to it which is the buttery texture. We have not yet handed out a sample that didn’t result in a surprised happy smile and a purchase or three.
Filtering and Bottling
When we are ready, and the syrup is ready then it gets crazy!! We pump the syrup from the finishing pan through a filter press. This captures ALL of the sediment, sugar crystals and gives a perfectly clear syrup. This passes through the filter at 200F and into a bottling container. From there it is hot poured into bottles at 193F where the bottles are capped, tipped and left to cool. Once cooled we apply our custom labels and add a wax seal to the top of the bottle sealing it completely.
Our Filter Press