Autumn sugar houseBlue Ribbon Vermont Maple
Williams Maple Farm

When it's March in Vermont: 
March sugar house After a long winter, the sun climbs higher in the sky every day, warming the air well above the freezing point. At night, radiational cooling lowers the temperature below the freezing point. These are the conditions that break the dormancy of the sugar maples. Sap begins to flow. It is collected and boiled in the Williams Maple Farm sugar house to make delicious maple syrup. Sugaring season has started...

Who We Are: A little about the Williams Maple Farm family operation
Our Awards: Our prize ribbons and awards
Our Products: What we are proud to sell
Handy Order Form
Maple History: A brief history of maple sugaring
How We Do It: The process of making maple syrup
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For further information about Vermont maple production and products visit the University of Vermont Web site.

Copyright ©2000 Kevin Williams and Williams Maple Farm

Autumn sugar house #2

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