The first open house of the season starts tomorrow, March 3 from 11-4 pm and continues every Sunday in March with the exception of Easter Sunday. Come watch how we tap, collect, and boil sap to make maple syrup.
This week I ran down to the sugar house in between meetings. I had spent most of the day on the computer (as I do most) and was looking forward to a break. The steam dancing through the rays of sunshine captivated me. The steam moved this way and that in the steadiness of the light stream. It was very meditative.
There is a simplicity to farming. Notice I wrote simple, not easy. There is nothing easy about this work.
Just like the sun streaming through the steam, the simplicity comes from the beauty of nature. Providing food is profound. The closer to the source, the more real it feels. This is life, and it’s not fake. You can taste that simplicity in each sip of syrup…and taste a hint of it even in the sap.
I’m grateful we make this sweet stuff, and appreciate seeing people come back year after year because they think our syrup is the best. We humbly agree.
