News and blog

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Posted 3/19/2012 10:25am by Josh Bouchard .

We're still chugging along here.  Last week, we got 0.5 gallons of sap per tap, and with the weekend's colder night temps, we were able to get 2/3-3/4gpt which is great.  We'll get enough sap here to boil tonight, but the trees will likely shutdown for this heat wave coming through.  Fortunately though, we have a cold snap coming in right behind it and it may kick the trees back into gear, so the sap may be running again for this weekend.  We're crossing our fingers that we can make it into next week.

Considering the weather we've had this spring, we're actually having a pretty good season and still making syrup which is a bonus.

Posted 3/14/2012 1:34pm by Josh Bouchard .

We made the Portsmouth Herald today and Mrs. Collins did a great job on the article!  You can check it out here.

We had a huge run on Monday and processed 1700 gal of sap into about 30 gallons of syrup, in a single night!  Great day.  Season total is now over 200 gal of syrup produced and we're approaching our sap production goal of 25 gal per tap.

Even though we haven't had any freezing nights the past few nights, the vacuum pump is really saving us and keeping the trees running.  The vacuum pump is creating the pressure difference needed between the internal tree pressure and the barometric pressure to allow the trees to run, and with the trees running 24 hrs per day, we're still getting good overall sap production from the trees.  Yesterday was surpisingly better than 1 gallon of sap per tap, which is a pretty good day.

Hopefully we get enough of a temperature swing, or even a dip below freezing, to kick the trees back into high gear.

Posted 3/12/2012 9:42am by Josh Bouchard .

We made it through the Sap Flood of 2012 and managed to stay above water with minimal sleep.  We processed over 2500 gal of sap over those two days and the RO machine ran almost 24/7 for three days.  With the cold nights over the weekend, the trees ran well Saturday and Sunday, and actually ran most of last night, so we're in for a good day today.

We started the season making a light medium amber, then we made a lot of a light dark amber, and with the recent warm weather, we started making Grade B on Saturday.    The flavor this season has been great and I hope we can get a couple more weeks out of it.

We also wanted to thank everyone who stopped by over the weekend and watched us boil at night.  We met some great people and had good company.

Posted 3/9/2012 10:43am by Josh Bouchard .

We're currently experiancing the Flood of 2012.  Sap is coming out of everywhere!  Fortunately, the RO machine is working overtime and we're keeping ahead of it.  We usually start off March with a phenomenal run, but this is better than usual.  We're continuing our strong start to the season and hopefully it continues. 

With all this sap, we'll be boiling a lot tonight and Saturday and Sunday it should run good as well.  Stop in and watch us in action.

Posted 2/28/2012 11:56am by Josh Bouchard .

Well, off to a good start.  We've made about 60 gal of syrup and have processed ~4500 gal of sap so far this year, but it's going to be cold this week, so we will not make too much.  This weekend's looking promising with a warm rainy day on Saturday....this usually means big sap runs.  We generally get a day like this in early March and it's right on schedule.  Sap sugar content is still above 2%.

Posted 2/21/2012 1:07pm by Josh Bouchard .

Busy weekend, but got a lot done.  Our vacuum woods is now up to speed and producing well.  Our gravity woods (next door neighbor's) will be tapped in this week.  Our buckets are currently being tapped in.  Everything's coming together and our season total is ~2100 gal of sap collected and ~25 gal of exceptional maple syrup produced.  It's been pretty cold the past couple of days, so no sap's been collected, but the extended forecast is looking good for some big runs.  Sap sugar content is starting off low, but it's still early and it may come up.  I have heard that with last season's heavy seed crop, the trees put a lot of their energy into growing seeds than producing sugar.  We'll see by season's end if this holds true.  Last season, we started at about 2.2% sugar and this season we're at 1.8% sugar.  The only downside is we make less syrup per gallon of sap collected, but the reverse osmosis machine helps us out with that.

 

We'd expect to be boiling most every night this week, so feel free to stop in.

Posted 2/17/2012 12:06pm by Josh Bouchard .

We've officially started maple season and collected, and processed, about 325 gal of sap yesterday.  We ran it through the RO, and was able to fill the evaporator and boil for an hour.  Things are coming together and we're looking forward to a great season.  This season, we're expanding our vacuum woods a little, adding another small woods, and putting out 2-300 buckets. 

We also have a new addition to our family who'll be experiancing her first maple season.  Fortunately our oldest daughter is helping us out cleaning the tanks!

Posted 4/23/2011 6:43pm by Josh Bouchard .

Yesterday, we made maple fudge and it came out as good as we hoped it would.  We will be adding it to our list of products to sell.  We will be selling a 1/4lb package for $4 and a 1/2lb package for $7.50.

Today, we made maple taffy and have some extra.  Please contact us if you're interested.

Posted 4/13/2011 5:03pm by Josh Bouchard .

For everyone looking for it, we have maple cream available at the sugar house.

For anyone interested in maple taffy, we'll be making this in the near future as well.  It's not an item we normally stock, but we will be making enough for any orders we get plus a little extra.  If you're interested in some, please give us a call (664-2401) or email (info@springharvestmaplefarm.com) and let us know how much you want and in what sizes.  We'll be packaging it in 3oz, 8oz, and 16oz jars.

We're also going to be experimenting in maple fudge and maple nuts.  I had some maple fudge at a maple conference I went to over the winter and it may have been the best thing I've had.  Stay tuned.

Posted 4/11/2011 12:06pm by Josh Bouchard .

The season is officially over and we're now in cleanup mode.  We've had an exceptional season which lasted 7.5 weeks, collected about 20,000 gal of sap, and made over 400 gal of syrup...these numbers are astounding and are much higher than my expectations.  Thanks to everyone who stopped by the sugar house.  We had a great time and are happy to meet so many people.

Over the weekend, we had time to make a batch of maple candy and it's now ready for sale.  We'll be making maple cream and it'll be ready at the sugar house for this weekend.

Now the season's over, we do not have set hours.  Anyone intersted in stopping by is more than welcome to, but it's always better to call ahead to make sure we're home at 664-2401.  We have plenty of syrup and will be selling it year round from the sugar house and Warren Farm.  We will also have maple cream and candy and may experiment with other maple products...maple nuts come to mind. 

We're already thinking ahead to next season and would like to expand again.  If anyone knows of a sugar bush, please contact us and let us know.