Where we get our syrup:
We like to buy local – the closer the better. Where our maple syrup
is concerned we stay very close to home/store. Our sugar-maker is Reid Richardson of
Richardson’s Family Farm (been in the family for generations – five to be exact) located up on Hartland Hill
behind the store. Reid, Audrey and their two daughters “P” and “Tilly” live a few doors from the store
and visit the store daily. Along with making really quality maple syrup they are just plain great folks.
This is how we like to do business. And it is some of the best syrup we have ever tasted – we
think you will like it as much as we do. If not, let us know and we’ll holler out the screen door to
Reid to see what we can do to make it right!
For five generations the family have poured their heart and soul into crafting the very best maple syrup. On their farm the fertile Hollis soils and crisp mountain air of Vermont create a distinct maple palette. Their maple syrup is a rich blend of the finest maple flavor around.
Fun Maple Syrup Facts:
Vermont Fancy Grade: This syrup is the lightest in color with a mild delicate flavor. It is usually produced first in the spring when the temperatures are the coldest.
Vermont Grade A Medium Amber: This is a great all purpose syrup and is generally the most popular. The flavor is slightly stronger than Fancy and the color a warm golden hue.
Vermont Grade A Dark Amber: This syrup is darker than medium amber and has a full-bodied maple flavor. This can be used for cooking and to sweeten foods naturally. Many enjoy this grade for a stronger maple flavor on pancakes, waffles, and ice cream.
Vermont Grade B: This is a darker grade for cooking and natural food flavoring.
Maple Syrup is a 100 % natural and organic product. To make maple syrup, water is removed from the sap, but nothing is added.
- Maple Syrup has the same calcium content as whole milk.
- Maple Syrup has only 40 calories per tablespoon, unlike corn syrup which has 60 calories per tablespoon.
- Maple Syrup is rich in minerals such as calcium, potassium, manganese, magnesium, phosphorus, and iron.
- Maple Syrup is good for you! Vitamins B2, B5, B6, niacin, biotin, and folic acid are present in Maple Syrup.
- Maple Syrup even contains trace amounts amino acids – the building blocks of protein!
- Several types of maples are native to New England, but the sugar maple (also called rock maple or hard maple) and the black maple are considered the best types for maple sugaring.
- Only a few places in the world have the right climate for sugar maples: New England, upstate New York, Michigan, the Maritime provinces, and southern Quebec and Ontario.
- Vermont produces more maple syrup than any other state.
- The flavor of maple syrup, like that of other natural products, can vary from region to region and even from year to year.
- Usually maple trees are not tapped until they are at least 40 years old and 10-12 inches in diameter. As the tree’s diameter increases, more taps can be added (up to a maximum of four taps).
- When done properly, tapping does no permanent damage to the tree. Some maple trees have been tapped for over a hundred years
- Each tap will yield an average of 10 gallons of sap per season, producing about one quart of maple syrup. Or, to put it another way, it takes 40 gallons of sap to make one gallon of maple syrup. Real maple syrup is 100% natural and organic.
- Maple syrup and maple sugar are 100% fat free.
- The sugar content of sap averages 2.5 percent; the sugar content of maple syrup is at least 66 percent.
- Real maple syrup contains no preservatives. Opened containers of maple syrup should be stored in the refrigerator or freezer
- Maple syrup won’t actually freeze.