Maple season has come to an end. It’s been a crazy and busy 6 weeks. We have a little syrup left to bottle but most is ready to be labeled and shipped to its new home for pancakes, toast, granola or all the other amazing uses for this natural sweetener.
Here is the nutritional information for those that need to know (zero fat 😏). Yep it’s all natural sugars from our colorful maple trees.
As will all real maple syrup it needs to be refrigerated once opened. Or kept in the freezer for longer storage. It won’t really freeze, just get super thick. There are more storage tips on ever bottle.
Unless your a heavy user the pint size will work for most people. We have a few half gallons, but I suspect those will go quick. Most of the syrup is Grade A medium Amber. We have a few bottles that are dark Amber.
We will have prices posted very shortly. If interested start sending us a FB message or email from the site. We will put everyone on the list, first come first served.
We will try to consolidate orders to save on shipping, i.e. if you live near someone else else that ordered (and Freinds) and want to save $ we will ship together and split the shipping. If you prefer to not save shipping please note that in your message and we will ship separate.
Thanks for all the positive words and support this year!
Today was beehive assembly day! It was a wonderful afternoon. It was only me and another twin boy mom. She is also a financial advisor…if you know my past life then you know my mind was blown! We had a moment like the stepbrothers movie “what!?” “Did we just become best friends?!” “YUP!!”
Above is a picture of the first assembled hive and 10 frames!
This week I will be busy assembling the rest of the hive supers and painting them and assembling the rest of the frames. Also getting the bee yard prepared and electric fence up and running. You could say we are busy bees!!!
Thank you to our awesome neighbor for starting the boiling at 3:30 this afternoon. Terry estimated we are getting 10 gallons of sap an hour running into the tank. Check out all the sweetness we bottled!
I gave it a try this evening at making maple sugar. My first go around I made a rookie mistake and heated the syrup to 235 degrees. (This is the temperature you heat the syrup to if you want to make candy). So we had some maple candy-BONUS. Pretty awesome mistake if you ask me and it was twin approved!
We need to figure out how to keep the mistake batch this caramel consistency- ice cream sundaes anyone?!?!
The second try I heated the syrup to 262 degrees and with a few minutes in the kitchen aid mixer we had sugar. We can’t wait to try it in our coffee tomorrow morning.