Rue’s Maple Syrup

At Robinson Farm, maple sugaring is a seasonal rhythm we look forward to every year. In the quiet of winter, the sugar maples rest, saving up their sweetness for spring. When the days turn warmer but the nights stay cold, we head into the woods to tap the trees across our 100-acre property, using buckets or tubing to collect the clear, slightly sweet sap.

Curious how maple syrup actually goes from tree to table? Follow the step-by-step process of Vermont sugaring season—from tapping maple trees to boiling sap in our Robinson Farm sugarhouse (with Rue keeping watch over the whole operation).

Each day during sugaring season, we bring the sap to our historic sugarhouse—a building that’s been in use for generations. There, we slowly boil it down, watching as the steam rises and the sap turns into rich golden syrup. It takes about forty gallons of sap to make just one gallon of maple syrup.

Once it’s ready, we filter it for clarity and bottle it—pure, all-natural, and soon to be certified kosher. After the season ends, the trees spend the summer and fall replenishing their stores for the next year, including our own farmstand.

Whether you enjoy it on pancakes, in your coffee, or in your favorite recipes, our maple syrup is made with care from tree to table, carrying with it the flavor of Vermont and the history of our land.