maple syrup

Taylor learned how to make maple syrup from the teachers and students at The Independent Day School in Middlefield.

It has been a mild winter and while many people enjoy the warmer temperatures, there are some who like it a little colder. That includes Connecticut’s maple syrup producers, who rely on some cold temperatures to produce that sweet concoction so many people love. Peter Solari and his wife run Goshen Hill Maples – a maple syrup producer in Lebanon…

Connecticut sugar house operators are tapping trees earlier this season and thanks to the warm winter we’ve been having, they say we could see a reduction of quantity of local maple syrup available this year.

Maple Syrup makers said this season was successful due to weather conditions and were able to produce 300 gallons of pure maple syrup.

Bright Acres Farm Sugarhouse in Hampton processed its final batch of maple syrup ahead of “Maple Weekend in CT.” From early February to mid-March the farm produced nearly 300 gallons of pure maple syrup by processing over 20,000 gallons of sap. This year’s weather provided more optimal conditions this season than last and resulted in an increase in maple syrup…

The maple syrup season is underway in Connecticut and one of the challenges in the last several years has been a changing climate.

February through March are peak maple syrup making months. Weather plays a major role in the production of maple syrup, and so far, this year has been more promising.

Celebrate all things maple syrup this March at Storrowton Village’s free annual Maple Syrup Harvest Day. Visitors can watch how to tap a tree and boil sap with historian Dennis Picard at the Gilbert Farmhouse, watch 19th-century open-hearth maple syrup recipes or go on docent-led tours.  “Our Maple Harvest Day event is a fundraiser for the educational programs at...

In the mood for oven-baked salmon with maple syrup? The silver medalist’s family runs a maple syrup farm, and that’s one of his favorite ways to incorporate the sweet syrup into a meal.

Being born in Vermont doesn’t automatically make someone a maple syrup expert, but helping build a family syrup business certainly does. Olympian Ryan Cochran-Siegle is an expert at three things: syrup, skiing and the pain that often comes with crashing.

The Baird family has been making maple syrup in Vermont for 103 years — and business has never been better. “Sugarmaker” Jenna Baird is just the latest in her family to learn that keeping their product simple and natural is key to its success. NBCLX contributor Greg Bledsoe brings his Family Geography Project to Baird Farm in Vermont to learn...