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).
Sign up right now online to make sure you don’t miss out.
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.