Something for Everyone!
Put away the car keys, and enjoy a complimentary bus trip to two of our local sugarhouses. Busses leave from the Southwest Corner of Taylor Park, corner of Fairfield and Church, look for the sign.
Sugarhouse Tours are available Saturday only - April 26th, 2014.
TATOR’S SUGAR SHACK –
“Tator” is Sugarmaker Stephen Tetreault’s Childhood Nickname!
Stephen’s story about the sugaring operation -
We use about 80 acres of the 100 acres of woodland that is on my father’s farm. Most of our syrup is sold in bulk to Highland Sugarworks and Maple City Candy, and the remainder we sell retail.”
All of that doesn’t interfere with producing the high quality Vermont maple syrup that is Stephen’s hallmark. Syrup from Tator’s sugarhouse has won best of show at Vermont Farm Show, and the Vermont Maple Festival, as well as many Best of Class awards from those shows, and Champlain Valley Fair and Franklin County Field Days. With some of that award-winning syrup, Stephen’s wife Lynn has won blue ribbons in the Vermont Maple Festival Cooking Competition, and most recently received Best of Class for her Maple Viniagrette dressing. Following in their parents’ footsteps, the Tetreault children have also won ribbons at the Vermont Maple Festival.
Stephen’s final comment was “With lots of help from family and friends we make this operation run!”
JR SLOAN’S GREEN MOUNTAIN MAINLINES
There’s a LOT of pure Vermont Maple Syrup being made at JR Sloan’s sugarhouse in the sugaring country of Fletcher, Vermont. The largest amount produced in one day, according to a recent television interview, was 4,300 gallons, and “JR” hopes to top that someday! With approximately 16,000 to 17,000 taps on the land where the sugarhouse is situated, how is that amount possible? JR “buys in” sap, and he is not dependent on one geographic area. If adverse weather has affected production from one area, there is usually sap available from another. Efficient, well-maintained equipment and hard work contribute to the abundant production. JR owns 3 trucks and leases an additional 3. There are eleven sap receiving stations that lead underground by pipeline, to the sugarhouse. At the sugarhouse, five big Reverse Osmosis units remove water from the sap. With two oil-fired 4 X 14 CDL evaporators, (the oldest is six years old, but looks brand new!) JR currently produces 42,000 to 48,000 gallons of syrup per year. The syrup is sold and delivered to David Marvin at Butternut Farm in Morrisville. Green Mountain Mainlines began the first year by being able to process sap from 12,000 taps in a day; the next year 22,000 taps; then 45,000; then 70,000; 98,000 last year; the next goal is 120,000, which will likely be realized because just yesterday they boiled 100,000 gallons of sap, working until midnight.
Summer months are not idle for Green Mountain Mainlines. They turn to the business of installing. JR Sloan’s parting comment – “I just love sugarin’”