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The leaves are starting to turn. The nights have a chill to them, and even the loveliest sunny days are cool if you stand in the shade. Here comes fall!  Although maple syrup is made in early spring, something about fall and fall colors calls for maple. Maple hot chocolate. Maple pumpkin pie. Maple glazed roasted carrots. Maple roasted pork chops. Yum! And how best to work up an appetite for these fall foods? Stacking wood, putting gardens to rest, finishing last house projects, and of course going for walks with family and friends. Welcome fall!

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Spring is here! Summer is peeking just around the corner, and cows are grateful for fresh grass and we are grateful for the green and splashes of color from flowers. Winter is long, you really learn to appreciate every moment of spring!    

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Easter almost always coincides with sugaring season. Some years there is an egg hunt on top of the snow, and some years we get more of a sunny spring-like Easter. Thanks to lovely weather this year we not only enjoyed the egg hunt, we also hunted for pussywillows, took quad rides, flew kites, decorated a bunny cake at the picnic table, dug trenches in the mud and of course did some sugaring and tractor work. Happy Easter from Stannard Farm!    

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A favorite thing this time of year is the traditional sugar on snow. Served with pickles (for sour to cut the sweetness), plain doughnuts (for calories to keep from sugar crashing), and sometimes vodka (for.... fun?), it's pure New England spring bliss. The maple syrup is heated to a thicker consistency, then ladled over fresh snow where it candies up into something taffy-like that can be scooped with a spoon or twirled with a fork into a small bite of heaven. And yes, it can be enjoyed while driving a tractor.  

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As the days get longer and temperatures become more moderate, the sap begins to rise. We've spent the last two months tapping and getting ready, and it's official -- sugaring season is here! We did our first boil this weekend, with maple syrup dark amber in hue in sweetly nutty in flavor. Weather is getting colder again, so we'll have to wait for the next boil. But for now, it's enough to know that the sweetest season is really here.

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