We boil down the springtime sap from 2500 maple trees living on our hillside in Weston, Vermont. It is the unique blend of soils, climate, and terrain on Bobo’s Mountain that makes our syrup taste so good. When the temperatures soar, and the trees flush golden and then finally green, we raise a plate of pancakes and toast them for a job well done.
It is time to welcome back the red-winged blackbirds, nod to the bursts of yellow coltsfoot flowering on the roadsides, and taste the newest vintage of liquid sugar coming from up north.
Come taste the trees.