Sugar Season arrives and babies are born!!

Happy March to all!!  With the turn of the month, I was hoping for a turn in the season- but alas, we have a touch more winter left.  With nothing in the fields to harvest, you may suspect little action occurring at the farm.  While away this winter, I would often imagine Anne, Pooh, Mike, Ray, and Sarah just hanging out in their P.J.'s watching day time television and eating Gram's cookies... was I wrong!  I returned from Hawaii, to see the renovated Farmstand near completion, baby tomatoes sprouting up, the soil barn blasting country music and the green house crew transplanting, transplanting, and transplanting.  Off with the slippers, and on with the Muck Boots- it's growing season!

This season is also a special time when New England thaws out- letting the sap run from the trees and on to our pancakes.  We welcome the mighty maple syrup!  Ray, Griffin, and the boys down at Macnamara Dairy head to the sugar shack every night after work- and boil down the day's run- this season, the sap is running a bit slow from the trees, but i expect in the next few weeks, with a little more sunshine (please), everyone will be working late late nights, stoking the arch and bottling the finest gold there is- Mac's Maple Syrup.

For those interested in bringing Maple Syrup into your Baking:
~Substitute Maple Syrup for Granulated Sugar~
"Instead of 1 cup of granulated sugar in recipes, use 3/4-1 cup of maple syrup to taste. In baking, reduce the liquid by 2-4 tablespoons per 1 cup maple syrup used, add 1/4-1/2 tsp. baking soda and reduce the oven temperature by 25 degrees."  From The Official Vermont Maple Cookbook.

For those interested in picking up some syrup, you have to try Mac's Maple!!