In 2011 VT made 1.1 million gallons of pure Vermont maple syrup. This is the most made in the state since 1944. It’s incredible that we made that much syrup way back then! Imagine the amount of labor and fuel involved in 1944. I doubt even the most boastful sugarmakers (of which there are few) would deny the labor is as hard as it was. The equipment is certainly much more efficient. Expect more in the future on how sugaring technology has dramatically changed production over the last few decades.
That’s right! This spring we were contacted by Kristen at the one and only Wall Street Journal. She first came across our pure Vermont maple syrup at Commodities Natural Market at 1st Ave and 11th in the East Village. He stocks only two brands of pure maple syrup with Green Wind being the domestic variety. The result of our discussions was an insightful blurb on the production of maple and some applications chefs in the Northeast have found for this local sweetener.
An article produced by the WSJ towards the tail end of the sugaring season was equally insightful indicating they find out what they are talking about before reporting on it!
Check out the article (and if you dare, visit a store near you to get “slinged with clean maple sweetness” all for yourself!)
Kristen says, “out of the 8 or 9 brands I tasted [Green Wind Farm and Tree Brand] ended up being my two favorites!”
This was a tough summer for the bees. Cold and rainy. I didn’t take any honey this year… Fingers are crossed as the bees have been moderately prepared for winter. They give me a new reason to scratch my head every time we visit each other. Some animal has been persistently scratching the ground underneath one of the hives while this hive is also experiencing many dead bees outside the entrance of the hive. Hmmm. Hopefully some closer observation and communication with some experienced beekeepers will provide some insight.
The end of fall is nearly upon us. As such each pleasant day for working outside becomes increasingly treasured. Mike and his helper spent three days during this last week of October milling out some lumber and beams from trees my father thinned from the sugarwoods. The plan is to build a facility dedicated to canning maple syrup with the potential to process other food products too. That Green Wind Farm label might be appearing on something else one of these days! Any requests?
Sitting in traffic on the Manhattan Bridge a view of Lady of Liberty supported by her multiple booms of commerce…can we keep them simultaneously aloft maintaining the current disregard for survival’s basic tenet, conservation (and of course population control!)? Might be tough. Let’s think we can figure it out!
So, it’s been a bit over two years since officially expanding the syrup distribution to Pumpkin Village Foods. Your support and generosity has been wonderful, not to mention the surging global interest in food production and sourcing. Providing the government continues to support and enable smaller producers and regional food production, there are exciting times ahead of us. I hope to continue to move in the direction of providing you with true food commodities, in addition to maintaining the specialty food items that are currently provided.
A sincere thanks to all of you who been willing to carry any of the additional products that I now distribute. Your inclusion of Mimmo’s Marinara, VT Cranberry Co. cranberries, VT Soy tofu, Honeygardens honey, Tizane botanical drinks, Vadeboncoeur nougat, VT Pepperworks and Greene’s pepper sauces, Maple City maple candy, and Vermints on your shelves is critical to the continuity of this venture. The high quality of all of these products makes for easy excitement in sharing them with the public. Please do ask for samples for yourself if you’ve yet to taste these fine products. I will be dedicating significant time to demo-ing starting in September through the holiday season. Please let me know if you are having any special events or you might want me to visit for samplings. After this summer, my deliveries should be on strict once a month schedule.
This season was a good one for maple syrup producers in Vermont. As we ended up selling some bulk syrup from last season’s crop, I intend to cautiously provide syrup to a few more stores in New York without overextending our production. If you are interested in visiting during the production season (primarily March and April) please do not be shy to get in touch.
My Toyota Tacoma was determined to have a defective frame along with thousands of other Tacomas around the world. Apparently they had used some steel that was not up to snuff. The Toyota customer service people were more than generous in their compensation for this oversight. This windfall enabled the purchase of a diesel Dodge Sprinter with a 6’ by 10’ cargo space!
Working with the neighbor mentioned last year, a grant for $10,000 was secured to develop an innovative method for processing vegetable oil into biodiesel. We are about to finish our test processor in the hope of finishing a 100 gallon batch processor by mid-summer. Maybe next year we’ll have some oilseed crops in the ground at Green Wind Farm!
In personal news, my longtime girlfriend, Martha, and I visited New York city hall December 23rd to get married. It was a planned event, and are entertaining family and friends to celebrate the occasion this summer. May the warm weather and summer activities treat you and yours well.
Thanks again and see you soon