Mini organic maple syrup

How we make Maple Syrup We started making maple syrup in 2004, and now tap over 2,000 trees in two towns in Connecticut. We boil the sap in small batches when the sap starts pushing nutrients out to the branches in February and March. The lightest syrup comes first in the season, progressively darkening throughout the weeks. The season ends when nights no longer drop below freezing. As many farmers know, seasons can bring a great harvest or a horrible harvest, or somewhere in between. In the maple seasons which do not provide well enough for us here in Southeast Connecticut, we may supplement our own syrup with another organic, high quality sugarmaker's syrup. Free from the 8 major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans Click here to see our Nutrition Facts label                        Winter at Fat Stone Farm. Boiling sap in the sugar shack Bill checking sap at the top of our evaporator Training starts young at Fat Stone Farm