Welcome to South Face Farm
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OUR FARM SITS ON A SOUTH-FACING HILLSIDE, which gives us the most desired location for our stand of sugar maple trees, Christmas trees, mixed hardwoods, and the occasional giant zucchini. This farmland has been producing maple syrup for over 150 years, and some of the huge maples along the road are probably that old. The present sugarhouse, built in 1952, is the third sugarhouse on the property that we know of. In the early years maple syrup was made out in the woods in giant cast iron kettles over an open fire.
Each January, many thousands of feet of sap tubing are strung in the woods, running from tree to tree. This network of tubing eventually runs downhill and into sap collection tanks. Toward the end of February we tap over 3,000 sugar maple trees and attach either the sap tubing system or a sap bucket. Each tree must be a foot in diameter and close to forty years old before it can be tapped for the first time. During March and early April, nearly 60,000 gallons of sap is collected and boiled down into that sweet delicacy of spring-pure maple syrup. The flow of sap from the sugar maple depends on freezing nights followed by warm days, which is why our south facing location is so desirable. Each tap in a maple tree will yield about ten gallons of sap over a six week period. In a good year this amount of slightly sweet sap, when boiled down, will yield one quart of syrup. In a poor year, the yield is much less.
Come visit us during maple sugaring season in March and early April. Our sugarhouse is always open for visitors, and on weekends our sugarhouse restaurant serves homemade pancakes, waffles, corn fritters, and many other special maple goodies. Try a stack of French Toast made with fresh homemade bread, topped with justmade maple syrup. Because maple sap flow depends on just the right weather conditions, you may want to call ahead and see if we are boiling when you plan to visit.
All of our farm-fresh pure maple products are available here at our farm, and via mail order.