is worth a thousand words", but witness it yourself and it
is priceless! That is just what you will think if you visit the
sugar house at Maple Hill Farm. Go back in time, walk into the
woods on snowshoes, glide in on cross country skis, or ride in
on a horse-drawn sleigh. You'll find that time stands still as
you watch Steve Morse and his beautiful Percheron work horses
collect hundreds of gallons of fresh sap from the eight hundred
buckets, and deliver it to the sugarhouse.
Vermont spring in its truest form as son, Jason, boils the sap
in a wood-fired evaporator to produce the most delicate flavored
"fancy" syrup you can taste.
Sugaring has been a family tradition for generations. The whole
process has changed very little from when Steve's father and grandfather
did it years ago!