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 Farm… Kay 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!