Pond Mountain Inn

A Vermont Bed and Breakfast Complete with Dramatic Mountain Views


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Our Guests Love Visiting Baird Farm!


Maple Tree tap that connects to a complex network of vacuum tubing…  

Our Vermont Organic Maple Syrup comes from Baird Farm… But, that’s just part of the story.

One morning this past summer, like every summer morning, we chat with our guests during breakfast and learn about their discoveries from the previous day. But this day was different, they discovered something new—Baird Farm, and met Jenna, the young owner and her husband. This winter, many of our guests visited Baird Farm, and enjoyed the spectacular drive, and the last few miles to the farm was just incredible, even with most of the leaves down.

Baird Farm sits on 560 acres and has been in the Baird family for four generations. They have over 14,000 trees tapped, with over 80 miles of tubing that connects all the trees in their sugarbush. When the weather is right, the sap flows directly from the trees into the tubing system straight to the sugarhouse where it’s boiled down into maple syrup. A maple tree will yield about 25 gallons of sap in an average season. On a good day, they collect about 2,000 gallons per hour—the volume into the sugarhouse is like rushing river! And, it takes about 50 gallons of sap to make one gallon of maple syrup. Standing on a platform overlooking two 9,000-gallon tanks watching sap from 14,000 trees stream into the tanks is unbelievable—nobody would believe sap could flow so rapidly!  

This was a fascinating visit—the best time to visit is during March and April. 

“You guys do the best stuff at Pond Mountain Inn”


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Morning Yogurt Parfait at Pond Mountain Inn

BreakfastMorning Fruit

Begin another beautiful day at Pond Mountain Inn with a delicious Morning Yogurt Parfait – yogurt, granola and fruit are layered in a parfait glass. We only use fresh Blueberries, Raspberries and Blackberries, organic granola and plain organic yogurt with a hint of dark maple syrup. This is delicious for breakfast, snack, even for a dessert! It looks great in a glass, but can also be made in a bowl. Use your favorite fruit, or whatever is in season.

If you’re still yearning for more fresh fruit, our signature fresh fruit chalice includes all the berries found in our parfait and, Jersey peaches, local cantaloupe, pineapple and a mint leaf from our garden just for color!

See delicious recipes from your host Kay!

 


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Maple House Weekend Open In April At Tinmouth Mountain Farm

Vermont Maple Festivals are held in many towns across the state on April 2-3. This family and town tradition has been going on for decades! Maple Open House Weekend offers visitors an opportunity to visit a variety of sugarhouses throughout Vermont in operation during sugaring season. It’s an exciting time for everyone – Kay and I visited Tinmouth Mountain Farm this week and learned about how maple syrup is made. The amount of wood required to produce the syrup is staggering! Poultney Maplefest 2020 Celebration begins in April is only a few miles away from Pond Mountain Inn and never disappoints! There is an abundance of things to do beginning with a pancake breakfast. Shortly thereafter the Maplefest 5k run begins followed by Horse-Drawn Wagon Rides, Maple Sugar Flag Football Tournament, Tree Tapping Ceremony, Maple Cooking and Baking Contest, Cooking with Maple Syrup Workshop at Green Mountain College, Maple and Craft Beer Tasting, and the Poultney Historical Society opens its doors to tours and exhibits. For further information please view the link below.

Tinmouth Mountain FarmKay and I were fortunate to watch and learn about First Boil at Tinmouth Mountain Farm. Owners Kat & Shane Yoder are an incredibly talented and interesting couple that we were privileged to meet a few years back.

The photo shows the complex setup to produce maple syrup. Fresh sap enters the evaporator where it is heated, water is released as steam, and the finished syrup is drained off. The fuel source is tons of wood!

With three thousand trees tapped, Kat and Shane made their first maple syrup of the season this week. What’s nice about early syrup is how its taste is unique – the silkiness and innocence to the taste of early syrup is quite special.  Once the syrup is bottled it starts to age, which creates a different, more complex flavor. Now that we’ve had both, I cannot say which I prefer – both are excellent! We only serve the Yoder’s maple syrup at Pond Mountain Inn.

Later in the season the Yoders produce darker syrup that also has a great flavor, but far more complex. Kat discussed how the flavor of the later syrup is influenced by the mineral content of the soil, the soil itself and climate, but the range of flavor diversity is a topic for another day. Ask Kat when you see her!

Join us at Pond Mountain Inn for a weekend your family will never forget!