A year ago, I wasn’t sure I’d be around. Lisa and I moved to Las Vegas to be closer to family, take desert walks in the sunshine, see every great concert we could, and deal with a serious health challenge. We said goodbye to the farm, and farewell to friends and family in New England.
But a funny thing happened on the way to the Southwest.
The family who purchased the farm were interested in finding someone to keep up the tradition of making Maple Syrup (They are wonderful people). After thinking about it for a fraction of a second, Hank and I agreed that we would run the Sugar House the same as always, sharing the small batch farm crop with families and friends.
So, against all odds, and with much gratitude to my higher power and all of you… We have begun making Vermont Gold this past week.
And yes, the Bob and Lisa Maple Syrup Store is now open and taking orders. This is not your mass produced syrup (which ain’t bad – you can find it cheaper in Costco). Hank and I boil this the old fashioned way, in small batches. We tap 400 trees. When the nights get below freezing, and the days are warm, the sap flows. For about 5 or 6 weeks it gets crazy. Then we bottle it, package it, and drive the boxes to the Springfield VT Post Office to send to you.
As always, we are grateful for your support, and happy to still be a small part of your morning. And during the next few weeks, don’t be too surprised if the podcast comes to you live from the Sugar House.
Every Day Is A Gift,