Maple Syrup from Circle C Maple Farm was a big hit last year, so we’re happy that Joseph and Cathy Cicero have a new harvest for us to enjoy. The funky spring weather (is it 80°? is it 30°?) was not ideal for maple sap, but enough juice was flowing to leave some inventory for us.
This year we have plenty of Grade B Quarts available for $21, and a small amount of dark amber and medium amber in pints ($13), quarts ($21), and half gallons ($35).
We’re asking members to pay for their syrup at our first distribution on Tuesday, June 5. Syrup will then show up a week later, on June 12.
This Maple syrup is all natural, organically processed from a family-owned farm in the Shawangunks Mountains.
Did you know? Sap is mostly water. Starting with approximately 2.5% sugar, the sap is boiled down to 67% sugar to make maple syrup. It will take 42 gallons of sap to make 1 gallon of syrup.
The Ciceros do not use a vacuum to suck sap from the trees — they don’t overtap or damage the trees. Sap just drips out of the tree one drop at a time … over 46,000 drops to get 1 gallon of sap.