Maple syrup is a big deal in Vermont, and for a small state we have a big share of production too: 42% of US-made maple syrup annually, accounting for more than $300 million in direct income.
But how is maple syrup made, and what is it like to have your own small-scale operation at home?
Join Sarah and our neighbor Izzy for a behind the scenes tour of a local sugar shack, and a tasting of several local syrups.
And if you’re interested in planning a trip during maple sugaring season, Vermont Maple Open House is typically the fourth weekend in March.
Learn more:
Vermont Maple Sugar Maker’s Association – buy maple syrup or visit a sugar shack for a tour
Proctor Maple Research Center at the University of Vermont – the science of maple syrup
Coombs Family Farms – includes recipes!
