Sandiwood Farm Pure Maple Syrup--A Vermont Tradition
Sandiwood Farm 2011-2012 Pricelist
Pure Vermont Maple SyrupSpecialty glass, five gallon containers, log cabin cans and custom orders available upon request. Please call for pricing.
- 1/2 gallon, $40*
- Quart, $20*
- Pint, $12.50*
- 1/2 pint, $8*
*Please include $15 for up to 2 half gallons, 3 quarts, or 4 pints for shipping. Save on shipping charges by ordering multiple items, please call Sara at 802-888-2881 for details.
You can paypal Sara at maplesyrup@myfairpoint.net or mail a check to:
Sandiwood Farm
Attention: Maple Syrup
1665 Town Hill Road
Wolcott, VT 05680
Pure Vermont Maple Syrup
Every spring, when the snow turns to the texture of granulated sugar and the warm sun melts the frost on the window panes, the sugar maples come out of their long winter's sleep. The result is one of Nature's most sumptuous delights - fresh maple sap, boiled down to thick, rich syrup as sweet as springtime itself.
Sandiwood Farm's 35-acre sugarbush produces some of the highest quality, best-tasting maple syrup in Vermont! Using old traditions and new methods, sap is gathered by hand in buckets, as well as through gravity-fed pipeline to our sugar house.
Bob and Sara Schlosser, who have been sugaring for over twenty years, are proud to use ecological ethics and sustainable practices. From sugaring to farming, everyone in the Schlosser family puts their heart, soul and conscience into all they do.
Approximately forty gallons of pure sap is boiled down to make each gallon of golden nectar. During the early spring (when the sap is running and sweetest), the smells of bubbling, boiling syrup bring joy as we stoke the fire.
Bob stokes the arch to keep the sap boiling at the correct temperature. We burn ten cords of wood or more during one sugaring season, often using up to one cord of wood per boil.
Constant testing is an integral part of sugaring. Here Bob is using a hydrometer to test the boiling syrup's density. When it reaches the correct density, the warm syrup is ready for filtering and bottling.
Hot syrup is filtered through two filter types. A thick organic wool filter is first used as well as a thinner organic cotton filter designed to produce the clearest, purest golden syrup available
Come and see how syrup is made at Sandiwood farm the traditional way. If you are too far away to visit, be sure to order some fresh Vermont syrup for your own kitchen and table.
Come and see how syrup is made at Sandiwood farm the traditional way. If you are too far away to visit, be sure to for your own kitchen and table.
Pure Maple Syrup---A Wholesome, Healthy Treat
Vermont maple syrup is healthier and lower in calories than refined sugar, and is better for our planet because it involves less industrial waste in production.
Maple syrup is a surprisingly nutritional substitute for white and brown sugar. The elixir of trees, maple syrup contains:
- amino acids
- B2, B5, B6calcium, potassium, folic acid, niacin and biotin
- calcium, potassium, folic acid, niacin and biotin
If you save your maple syrup just for pancakes, you're depriving yourself of a vast variety of luscious, maple treats: muffins, breads, and almost any baked goods will come to life with the special flavor of fresh Maple Syrup
Including maple syrup with your recipe is as simple as decreasing any other liquid by two or three tablespoons, and substituting the same quantity of sugar with maple syrup
Use a touch of maple instead of vanilla in whipped cream or ice cream. Drizzle it over hams and other meats, or add it to spicy sauces and curries (in India, a very similar syrup is made from the sap of local trees)
Try a little in seltzer water for a healthy and exotic refresher! And of course, nothing compares to the Native American delicacies of blueberries and syrup in the summer, and maple-flavored squash.
Recipe of the Season
Maple-Walnut Pie
4 large eggs
3/4 cup Vermont pure maple syrup
2 Tbs. lemon juice
1/4 to 1/2 tps. cinnamon (to taste)
1 1/2 tsp. vanilla extract
1/4 tsp. salt
1 1/2 tsp. vanilla extract
2 cups chopped walnuts
1 unbaked 9" pie crust
optional: whipped cream for the top
- Prehead oven to 375 degrees.
- Beat together all ingredients except walnuts and pie crust, until light and frothy.
- Spread the walnuts into the unbaked crust. Pour in the batter.
- Bake for 30 minutes or until solid in the center. Remove from oven and allow to cool for at least 30 minutes before serving.
- Serve warm at room temperature, or cold withour without whipped cream.
Please be sure to order this incredible, regional treat from our trees to your table. Simply call us at 802-888-2881, or email us at: maplesyrup@myfairpoint.net.
