After a VERY slow start to the season, we’ll be open this Sunday for our annual open house from 11-4. Given the forecast, it looks like we will be boiling. It’s been too cold most of the month for the sap to run. We need the cold, freezing night followed by the warm sunshine to make syrup. We’ve been missing the sunshine and warmth! Since tomorrow is the first day of Spring, I assume the warm weather will eventually come (and yes, I hope the cold nights continue!) Hope to see you then!
Happy Easter! Because of the holiday we will not have an open house today. In fact, not only is it Easter today, it definitely feels like spring. With the warm temperatures, and no freezing at night, the season is over. No complaints here; it has been the best season ever for us. And it’s been a long one. Our first boil was in January, the earliest start we’ve ever experienced. Unlike last year which ended before it began with our last boil in the middle of March, this year we have continued to boil for over 9 weeks.
Our thanks to all our farm supporters – people who travel far and wide to come to our open house and continue to purchase syrup all year long from us. We are so appreciative of the loyal followers who tell us that our syrup is the best! We never tire of hearing it.
Wishing you a wonderful passover, a joyous Easter, and a happy spring. We’ll see you next year!
It is a beautiful sunny day here today. Yes, it’s a little on the cold side, but the sun is bright and it’s early. I little more warmth today and the sap will begin to flow.
We will be boiling today. Joe picked up all the sap from our many spots at Quabbin and around Hardwick yesterday.
Open house is today from 11-4. The baby cows are here visiting from Misty Brook farm and we have raw milk and cheese from Robinson’s Farm. Plus, the Hardwick Winery is open today. So if you come out to the Hardwick Sugar Shack for some great maple syrup, make a day of it and visit the other local farms.
Today I expect we will be making Grade B. We have in stock all three grades of A: fancy light, medium and dark. Plus we have maple sugar and maple sugar candy.
This weekend weather has been PERFECT for making maple syrup. The sap is flowing like crazy with the warm weather and cold nights (yes, that’s the special recipe that makes the sap run). Yesterday we had over 2000 gallons to boil; today will be about the same, I would guess. Joe has already left to go to Quabbin reservoir where we tap some trees to pick up the sap. Here’s the bucket from yesterday–was filled by the afternoon. Hope to see you later today. Open house from 11-4.
March is here, and that means the sugaring season is here too! You’re invited to our open house held every Sunday in March from 11-4.
So far this year February has seemed more like March. The sap has been flowing, and Joe has been keeping busy boiling in the sugar house. The sugar content has been high in the sap, resulting in a very light amber syrup known to many as Grade A, Fancy. If you love Grade B (as I do) that comes at the end of the season. We are not in any hurry to start producing that! We’re hoping for a very long maple season this year after last season was cut short with the above average temperature.
We do plan on boiling this Sunday, so come on by for a visit.
When: Every Sunday in March from 11-4, except Easter.
Where: 572 Jackson Rd, Hardwick, MA (see directions below).
Do wear your boots this weekend. March makes mud, so sneakers are not the best choice.
Please help us spread the word by forwarding on this email to your friends and family that may be interested.
Looking forward to seeing you!
Today it’s warm, over 60 degrees. And it was in the 20’s earlier this week. That mean the sap is running today. Joe just left to collect sap at the Quabbin Reservoir, where we tap some trees on state land. So far today we have about 1,000 gallons of sap to boil down. We’re making really light Grade A medium amber (just a shade under the fancy grade).
Up at the house is the corned beef Joe bought. I’m not a big fan (a traitorous sentiment of my Irish heritage, I know). Once a year we have it during sugaring season, boiling it in a big pot over the fire with sap instead of water. I love the boiled veggies that go with it. The sap makes for a slightly sweet and yummy flavor. Give it a try this St Patti’s Day and let me know what you think.
You’re invited! Come see how we make maple syrup every Sunday in March from 11-4. Learn the steps from tapping the tree to tasting the sweet stuff.
From the center of Hardwick head north on 32A towards Petersham. Past the fire station, take your next right at the cemetery onto North Rd. Take your first left onto Jackson Rd. Our farm is about a mile up the road on the right.