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100 million lbs. of maple syrup are produced each year. That’s just a little less than two 2 fl. oz. servings per year for each of the approximately 330 million people in the U.S. and Canada.
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Walking in the woods

Globe And Mail: Quebec Looks to Vermont Maple Syrup Industry to Learn
Written by Administrator   
Monday, 21 April 2014 09:12
Over the Weekend the Globe and Mail published a story, Quebec Studies Rise in Vermont Maple Syrup Production. Reporter Les Perreaux spoke with Butternut Mountain Farm's David Marvin to gain perspective on the elements fueling Vermont's growth in production. Marvin highlighted that "fundamentally, where there is a good economic opportunity and resources for agriculture, that's where investment flows."  He also noted that for those of us here in Vermont making and selling maple syrup - "it's perhaps not quite as iconic in that we don't have a leaf on our flag, but we have maple syrup in our blood, I think." One thing is certain though, for those of us in Vermont and here Butternut Mountain Farm maple syrup is a passion.
Maple Syrup Season 2014: More Great Sugaring Weather
Written by Administrator   
Monday, 21 April 2014 07:26

It was another crazy week in the world of maple sugaring last week with 80 degrees on Monday, snow on Tuesday and some good sap runs over the weekend. Despite the ups and downs we've still managed to keep boiling and keep filling barrel after barrel with the good stuff. As of Sunday night we're now up to drum #145. Last Saturday we had our annual company sugar-on-snow party, which was very muddy, very sticky and definitely a lot of fun. It was wonderful to be able share the day with so many staff, friends and family. We also had a first time visitor to the sugar house on Tuesday-- a spotted salamander! He seemed just as surprised to see us as we were to see him!  We suspect the sugaring season is coming to a rapid end, but time will tell...


The Maple Syrup Season 2014: In the Sugar Woods
Written by Administrator   
Tuesday, 15 April 2014 10:12

"Mother Nature is finally giving us the results we have been hoping for all sugaring season. With more consistant below freezing nights and above 40's days, the sap has been running over 1200 gallons per hour at times. On April 7th we filled barrel #37, and by April 10th we filled barrel #70--big jump in production! But little did we know that wasn't the only action happening in the sugarbush. While checking the lines, we noticed a damaged area surrounded by some very LARGE tracks that head down hill. It was a huge bull moose making it's way towards the neighboring sugarbush. We called to warn them it was headed their way, and later heard it did not do anymore damage. Phew!


Thus far we are producing mostly lighter syrup, but we suspect it will turn pretty dark with tempuratures now well in the 50's. In any case, it is all Grade A and tasting mighty fine!" For more updates visit us on the Butternut Mountain Farm Facebook page.



The Maple Syrup Season 2014: Sap is Flowing
Written by Administrator   
Sunday, 06 April 2014 17:45

After what seemed like the LONGEST wait in the history of sugaring, we FINALLY had our first- and consequently our last- boil in March on the 31st. And then, April 1st arrived-- and how!! With the daytime temps getting into the high 40's/low 50's and the sun shining down, the trees thawed and the sap started to flow. By April 2nd we were getting between 300-600 gallons of sap per hour, and by April 4th  1100 gallons per hour! The day-to-day theme thus far has definitely been "slow start, strong finish," but as we filled our 35th barrel with what we consider "the best stuff on earth" and we’re energized by the process, the miracle it yields, and the season still ahead.

For daily updates, pictures of our maple sugaring season and more, please follow us on our Facebook page: Butternut Mountain Farm.

Vermont Green Careers Highlights Butternut Mountain Farm
Written by Emma Marvin   
Monday, 03 March 2014 16:43

Vermont has long been a leader in the Green Economy. A new website developed by the Vermont Department of Labor and the Vermont Environmental Consortioum is dedicated to helping folks find careers in this fast growing sector. The website highlights occupations and Vermont businesses that are dedicated to developing more sustainable production and reducing the impact of humans on the natural world.  Check out this video on manufacturing and green jobs --- and learn how making maple syrup isn't just a green job, it's a sweet job too.

The Maple Syrup Season 2014: First Boil
Written by Administrator   
Monday, 24 February 2014 00:00

We finished tapping as early as we likely ever have - about 15,000 taps this year. Mother nature though has been slow to keep up with us...bringing only a brief "warm" spell and returning us back into the cold. But, the warmth was enough for the maple sap to run and we collected enough to boil. Below are a few photos of the first boil of the year...the front pan hood open with steam coming out, syrup being drawn off, and Steve in front of the window of last year's syrup sample bottles - he's holding up the first sample bottle that'll be replaced with fresh maple syrup from the boil. Here's to a good 2014 Maple Syrup Season.

photo 4photo 3photo 1


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