Tapping Into Vermont’s Liquid Currency

A dear friend and former neighbro (yes, I said neighbro) reminded me today that Vermont’s maple sugaring season will soon be starting without me.  I miss having an opportunity to barter a day of labor for the delicious magic that my friend and esteemed Sugarmaker Ken Hastings makes each year for Bread Loaf View Farm in Cornwall, Vermont.  The hard work that is expended in tapping 30 acres of one of Vermont’s finest Sugarbush makes the end product taste all the sweeter.

Pure Vermont maple syrup it is one of the most healthy sweeteners you can find.  Did you know that the Maple sap has higher counts of manganese, riboflavin, zinc, and magnesium than white cane sugar, brown sugar, corn syrup or honey?

If you’ve ever had the pleasure of visiting a working sugar house during syrup production, you have an idea of the work and precision that is involved in the process. Sugar on Snow and Open House events occur typically in March to coincide with the peak of the season.   It is an authentic and delectable taste of Vermont agricultural history that I am grateful to have experienced.


And yes, I’d tap that!


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