Stoney Acres Farm

Tony’s Grandfather and Father have produced maple syrup in the woods North of our vegetable patch and pastures for the past 70 years. Tony’s father Ed remains the master of the maple syrup woods and sugar shack heading up production. We begin the maple syrup season in the middle of March. After we tap trees and hang buckets we wait for the ideal conditions, warm days and cold nights which allow the trees to gradually awake. Sap is then collected by bucket and carried to the sugar shack where 40 gallons of sap are boiled down to produce one gallon of maple syrup. With just over 1500 trees we spend most days between Mid-March and Mid-April in the woods collecting sap. We pride our self on our stewardship in which we sustainably manage our sugar bush as part of the larger forest – pesticide and synthetic fertilizers have never been part of our management and we boil the syrup down over wood using firewood from our forest. Syrup is collected by bucket and using vacuum lines. We take great care in waiting until trees are mature enough to tap. These measures ensure the long and healthy life of each tree. We boil down using fallen timber from our woods collected throughout the year. We do not grade our syrup so the color varies with the season and the sap, ranging from a golden brown to deep amber. We bottle five miles from our house at a neighbor’s sugar bush.