From Our Editors
When Dan and Heather Goetz first started bottling maple syrup, their efforts were humble. A standard harvest included the use of about 100 pails and generated around 25 gallons of the saccharine nectar—barely enough to cover a single waffle. Today, the couple process sap from 11 woodlots, using modern vacuum-tubing systems to process over 3,000 gallons of maple sap each hour.
Open to the public March 12th–27th and all of March Break, the farm hosts pancake breakfasts, family-friendly tours, and wagon rides (no booking necessary) to the sugar bush where visitors can whisper sweet nothings to woo sappy trees. Before guests browse the maple-centric goodies sold at the Maple Shoppe, the Goetz's invite them to also visit the farm's new petting zoo and nature trail.