Boyden Farm also operates a real Sugar House in the Spring, as the weather allows! Dates change from year-to-year, but if it's late-March to early-April, with warm days & cold nights, we're probably sugaring!
This building was originally the farm creamery. Whey from the cream-making process was fed in the piggery. Now, maple syrup is made here from our own sugarbush and sold at the winery. The steam rising from the vents shows they are boiling inside!
The huge modern sugar arch where sap is reduced to syrup by boiling in a large flat pan. Beyond the pan is the re-circulator, where much of the water is filtered out of the sap by reverse-osmosis before boiling.The large black chimney at the far end draws heat from the firebox below the pan to keep the process going.
Fred Boyden (right) checks the temperature and syrup consistency in the pan throughout the process. The color of syrup determines both grade and flavor. Lighter syrup is preferred for table use, but the richer dark grades are a favorite of many locals.
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