Maple syrup was known to the Native Americans as Sinzibukwud and was processed for centuries before Europeans arrived. In colony days, the first Europeans were able to boil the sap in iron kettles. Later, as metalworking developed, the use of flat pans over a stone arch was the common method for boiling sap.
The Goodrich and Abbott families of East Cabot settled this valley in the early 1830's. Located in the lovely farming community along the headwaters of the Winooski River, we sugar on the family farm and surrounding area of pristine forests and breathtaking views. While other members of the family now handle the dairy farm, we focus mainly on the Maple Sugaring. Sugaring and farming have been intertwined in New England agriculture and have a huge impact in the rural areas of Vermont. Maple syrup plays a huge part of the economy in the state of Vermont.
Our maple sugaring season begins in early March and runs thru mid-April. Days with temperatures just above the freezing mark and frosty cold nights make the sap run. It is a very busy time with lots of long nights in the sugarhouse. Today we use all stainless steel equipment that is designed for high efficiency. We currently tap around 40,000 maple trees in the area surrounding our sugarhouse. We specialize in high quality maple syrup and maple products. On average, it takes over 40 gallons of maple sap to make one gallon of maple syrup. Maple syrup has 50 calories per tablespoon compared to corn syrup which has 60 calories per tablespoon.
Glenn and Ruth Goodrich own and operate the sugarhouse with the help of their daughter Michelle and her husband Fredrick Pike Jr. and several employees. Occassionally, you may see our daughter Jean or our grandchildren joining in the fun. Our youngest daughter has moved to Michigan and started her own sugaring equipment supply company Thunder Bay Maple in Posen, Michigan
We carefully manage our trees and care for their health. Trees are thoughtfully and selectively thinned to promote vitality and health. Food grade, specially designed tubing is used to collect the sap. Sap gathering with tubing has little to no impact on the environment. Tubing is placed about 5'-6' off the ground to allow passage of wildlife in the summer months, thus no interruption to their habitat. This sap gathering system is carefully cleaned and maintained to provide a sanitary collection method. Dairy grade stainless steel tanks are used to temporarily store and transport the sap. Maple syrup processing is done as quickly as possible to produce the finest quality product. No harmful chemicals are used on the trees, the collection lines or during processing. Nothing is added to the sap, the sugar occurs naturally in the tree. No fertilizers are applied in the sugarwoods. The finished maple syrup is carefully graded according to strict Vermont state standards by color, flavor and density. The maple syrup is also filtered and hot packed into clean, high quality food grade plastic and glass containers in our own packaging room. We blend new technology with time proven methods to bring you the very best quality products.