There’s something truly Vermont about standing beside a steaming pot of maple sap, watching it swirl and darken into that sweet amber we call syrup. I’m Claire Holloway—forestry-science grad, family sugarmaker, and lead writer for Dragonfly Sugarworks—and today, I’m here to walk you through boiling maple sap step-by-step, whether you’re using a simple kitchen stove,…
by Claire Holloway, Dragonfly Sugarworks Picture this: It’s late February in Vermont. The snow still covers the sugarbush in a thick, quiet blanket, but the midday sun coaxes just enough warmth to set the sugar maples dripping. The first drops of sap strike the bucket with a soft, hopeful note. For sugarmakers—from seasoned producers to…
As a fourth-generation sugarmaker here in Vermont, I’ve come to see each winter thaw not just as melting snow but as the pulse of the trees themselves. For newcomers and seasoned tappers alike, knowing when sap is ready to flow can feel like magic—but it’s really about temperature, timing, and a little help from data….
Imagine standing in your family’s woodlot on a crisp October morning: boots crunching through gold-and-rust leaves, the scent of damp moss in the air, and the low sun catching the furrows of an old sugar maple’s bark. Knowing which tree to tap isn’t just a matter of luck—it’s part science, part art, and wholly satisfying….
As winter loosens its grip on the Green Mountains, something magical stirs in the woods. The sun lingers a little longer each day, snowbanks soften, and soon, a rhythm as old as Vermont itself begins—the sap starts to run. Whether you’re a seasoned backyard sugarmaker or a first-time tree-tapper with a single sugar maple in…
There’s something magical about maple season—the crisp snap of late winter air, the quiet drip of sap in the forest, and the golden reward that comes weeks later. If you’ve ever dreamed of bottling your own backyard syrup, you’re in the right place. Hi there, I’m Claire Holloway, lead writer at Dragonfly Sugarworks and a…