Pure Maple Syrup


Our maple syrup is tapped from Northern Pennsylvania maple trees and used in our homemade granola.  The clear syrup on the market ("A") is usually from the first couple runs (when you first tap the trees)  and is the "clear" golden color, bringing a premium.  Another week later when the weather is just right you'll get another run.  The later runs yield the darker amber syrup (or "grade "B") with the stronger maple flavor.  

We carry the "B" or amber-colored syrup.  When graded for cleanliness, weight/density,sugar content and how its processed, we get top grade due to our filtering of the syrup and storing in sterilized 30 gallons steel drums.

Tapped from maple trees in the woods of north central Pennsylvania by the original Farmer Dave. It's super sweet and super pure.  Nothing added except the deep love of the 250+ wooded acres he and his wife live on.  Available in 1 quart or half gallon (2 quart) containers.


Besides pouring on pancakes and sugaring pecans, try this recipe with our tasty maple syrup :

Maple Glazed Sweet Potatoes with Bacon & Caramelized Onions

1 h 35 m, 12 servings, 287 calories (from allrecipes.com)


4 pounds sweet potatoes, peeled and cut in 1-inch chunks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
5 slices smoked bacon, chopped
1 pound onions, thinly sliced
1 cup pure maple syrup
2 teaspoons fresh thyme


1. Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.

2. Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.

3. Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.

4. Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.