I really appreciate the variety of content in your videos for example you can go from story time-ish videos to Normal chore day videos, Conflict video (Broken goose and chicken house), TH-cam shorts, videos about crops and your perma-culture orchard. Instead of just sticking to one topic and milking the views of it so it gets stale you switch everything up from video to video and I really like that about your content I've been watching you for a little over a year now so I can say with confidence you definitely don't milk the same content (sorry for no punctuation I'm too lazy)
I agree completely. There is a vintage farm that I watch and I really like the people in the personalities of the family but I can almost “every day what he’s gonna say as he does his chores and I’ve about reached a point that I don’t wanna watch the videos because routine of it is not exciting if it wasn’t for the children or his father and his brothers but he’s conversation is pretty much script… And to be fair not 100% and to be fair to his Other followers, That’s what a lot of them like… Consistency. But me I’m like you Morgan! I like the education; I like the intrigue; I like the variety and surprise; I like the shock such as the bare milk… Still laughing on that one but I did go to the Internet and learned a lot and I can see why you’re going to do that so thank you!!; I love learning and that is why I listen to you but I also love your heart and how you treat your animals; I like your dreams for you and Allison; I like how hard you work and your sense of integrity and I like the passion you have as well as the wide variety of animals which you have on your farm and the new baby animals are always being born… And I like it that you don’t have goats or donkeys because they’re destructive in my opinion ha ha Ha LOL. Now that’s going to make some people mad and that’s OK cute animals that I don’t want on my phone either and if you decide to get some I encourage you to get miniature ones for less damage And less headaches for yourself and the farm. I would like to just say that making maple syrup is much harder than making Bee honey. It did NOT MISS ME When you called making maple syrup a cult… Because even in the Midwest we have people that DABBLE in it, But as someone who has traveled to the north east and in fact 2/3 of the US and beyond I don’t say anything to them politely but the maple syrup in the north east States FAR OUTSHINES ANYTHING IN THE MIDWEST STATES MY IN LAWS
REAL maple syrup! So complicated and lots of equipment and most important: the man who has spent his life learning how to do this work. The good stuff is expensive, and it should be! Thanks Morgan, very interesting! :)
All the memories of a sugaring family . My father started sugaring with his family and so did I for many many years. I was designated as the person to bring him his meals after which then I would always get a sample. He sugared with horses and a sled for many years and then switched to pipelines. He quit when he couldn't do it physically anymore. We could always count on a gallon of maple syrup every year for Christmas. The Kemptons probably knew Marvin Bailey.
I remember you talking about the forest on your property being pretty young on account of all the clear cutting that happened earlier in its life. It's likely that there hasn't been much if any maple out there since then because maples don't do well in young forests; the canopy is too dense, and the soil might not be right. You might find it really interesting to talk to your extension about forest management and the succession cycle that forests go through.
Live in Quebec. My dad and his brother used to tap a few hundred trees to provide for the family and friends. It was always amazing to see how much production varied from one year to the next.
Thank you, Morgan, for showing those of us who live in the other 49 states, the importance of small, mighty vital Vermont is to us. I'll never, ever take for granted the products it produces. I have a new appreciation for efforts it takes to make the maple syrup I pour on my waffles and pancakes for my morning breakfast. Your efforts in educating us gives an appreciation for family businesses and farms. All the best and may you continue this much-needed education and appreciation for the labor it takes. Again, thanx!
I remember the mind blowing moment when I discovered what I thought was "syrup " was absolute garbage. I bought from a coworker, entirely from same feeling of obligation to buy girl scout cookies from a coworker's kid, the maple syrup their parents made from their farm. Then I made pancakes and used it. It was literally life changing. I didn't know. I just did not know.
That's how I felt when a farmers market vendor offered me a sample of honey harvested from his hives.....it was nothing like the industrial honey I was used to. You're right, it was life changing.
As an european who only had canadian maple syrup once when I was a kid... yeah, that shit is not the same. Not even close. I still remember those pancakes as the best in my life. And that maple syrup wasn't even from a farm.
@@darklight6013 in Europe we don't have the mapel syrup tree. So we mostly do sugarsyrup on our pancakes. Or apple and pear syrup. I have never tried mapel syrup (I am from The Netherlands)
@@liesbethjacobs251 I'm from Italy and we eat only maple syrup; imported from Canada Indeed. Never seen other kind of syrup in my life, except for Agave's one time. That's why i was curious.
Oh my, this brought back memories of my Aunt who had a maple syrup farm and sugar shack in upstate N.Y. She would always save me some maple candies for when my family visited. They were so good. She also sent us home with a bottle of her syrup for our Saturday morning pancakes . Good memories of a better time.
Morgan, this was excellent! I always wondered how this process on a larger scale was managed. I watch Joe on TH-cam's NorthernSeclusion tap and collect for syrup on his small Minnesota farm. He just started last week. That has made me appreciate paying such a high price for real maple syrup. It is very labor intense work. I hope you highlight other types of farming activities around Peacham. It is nice to meet your neighbors and see the beautiful community you are a part of.
Thank you for showing everyone where REAL maple syrup comes from. I knew it was the sap of the maple tree but never knew the intensity of the process of tree to table that it goes through. Please forward a thankyou of at least one amazed viewer to the maple syrup farm where you filmed this episode at. Now I have the full appreciation of where maple syrup comes from and why the real stuff costs more than the artificial syrup. Again thankyou Morgan. Looking forward to learning more of where my food comes from.
I absolutely love maple syrup, but it has to be the real stuff for me too. It seems expensive, but having watched the video I'd say it's actually great value.
Nice of them to share their process with us! Very Cool! When I was a kid (70's & 80's) our family had trade with relations with each other. C9ousin in VT-maple syrup,, grandma in MN- wild rice, cousin in CA- citrus, garlic & avocados , cousin in TX-Coors (before it would ship east) and us in NM- Hatch chilies & local salsas & hot sauces.
As a Canadian who lived in Quebec, I came to love maple syrup and made sure I brought some with me when I lived overseas in China, Azerbaijan and Angola. I use maple syrup as my main sweetener.
I'm really envying my neighbors down the road with all their sap buckets. We don't have any real maples on our property and it makes me sad. At least we have the Syrup Festival coming up next week. It's really interesting to explore how diversification of products can save a more traditional farm.
I was recommended by other homesteaders to watch your videos. This one is probably the most interesting one I’ve had the pleasure to watch in quite some time. I really enjoy videos about , not just your place, but about a lot of what goes on in your area. Thank you. This was very interesting.
Great topic today Morgan. Real syrup is a thing up here in 🇨🇦 too, we produce a large percentage of the worlds maple syrup. I can’t wait till I get our farm ready to tap trees and produce a small batch. Gotta have a good setup though and that’ll take some investment on my part. Unlike your farm we are abundant with sugar maples so it’s gonna be awesome. It’ll be great content for my channel too as I like to show a good variety of everything to do with farming. Thanks bud. Cheers, Chad.
That was interesting. All small farmers need to look at diversity to survive. That way if they have a bad year in one aspect they will probably get a good year in something else.
Awesome. I always wanted to see the process in Vermont. We do some here in Wisconsin where all the neighbors tap their own trees and bring it all to a central farm in the middle of the neighborhood. My Uncle has a big cauldron in his yard where all the sap gets boiled down. I like how all the states have their own niche. You can't beat Vermont syrup. In Wisconsin we pride ourselves in cheese and cranberries. Sadly, economic factors are such that family farms are going by the wayside. We are one of the few that milks less than 100 cows. (We have about 60).
This is where, for the sake of the people, govt should give assistance. People need to be fed. China has been buying world crops at big prices to stockpile, plus their land is polluted, so at home it becomes too expensive.
@@luadraponies the USDA has the worlds largest welfare program that American farmers live off of. Maybe the government should stop and let farmers farm instead of living off the government subsidies.
When corporate greed is bleeding everyone. Huge profits by a few megas…..fuel trucked from California to Mexico that sells for half the price that it does in California. Where will you get your food from when farmers can’t afford to farm. Dairy companies set prices to farmers, not farmers saying it costs this much to produce, then the companies sell to the public with a huge mark up.
I love seeing your channel evolve into something more than just a homestead vlog. I love the main content, it's what I signed up for. But seeing you diversify into adjacent topics is really cool, too!
Great video. I love it when you show us your farmer friends and their hustle. I think it gives us city folk a better understanding of how food gets to us and the people that got it there.
That was fascinating. Thank you. Well done as usual. My father who died last year grew up in Ontario Canada on a 150 acre farm. They had some sugar maple trees on the far end of the farm and the family used to tap those trees mostly for family consumption. This has given me some great insight about that process only on a much larger scale. Successful farmers are very smart and as you have demonstrated, must be willing to embrace modern ideas in order to be competitive. I was very impressed with this family operation.
I'm in Quebec, and maple syrup is a culture. Each year we order from a similar family farm that offers products, and we just received our order of maple syrup, butter, taffy... They make these maple cones filled with taffy and butter, and my family goes through all 24 of them in two days. Our two gallons of syrup lasts us all year long, but only in March/April can we eat taffy from the container with a spoon, or have maple butter on toast and bagels. Sugar time is wonderful.
Great video! Thank you so much! Thank you to the Kemptons too! 500 head is large herd for a family farm! When I was growing up, 35 milkers or so was a respectable operation. Thanks gain!
Seeing how much work goes into a gallon of maple syrup makes me glad it doesn't cost twice what we actually pay for it. Amazing and informative video, Morgan. Thanks!
Love peek maple season. It's amazing sometimes that Vermont makes nearly double the commercial volumes of Maple syrup as New York, but that's one of the major reasons so many Vermonters are signed into the cult of Maple Syrup. (Ever since I had to move from the state, I always need to get my family to send me the Good Stuff because it's absurdly expensive out here. That said, I'm with you on preferring Darker Maple! the light stuff doesn't taste as rich to me, and I've been known to just drink it, it tastes so watery to me.
I remember when I was 4 years old going with my mother to the Shelburn Inn on Lake Champlain. When we first arrived, it was this time of year and the smell of Maple Syrup cooking was like wisps of fog that you could find with your nose instead of your eyes. To this day it is one of my favorite smells, and happiest memories. A little later in the Spring I used to love to walk through the gardens around the inn. All of fruit trees were in bloom and pink and white flower petals were falling and floating on the breeze like an enchanted snow fall. That is my second happiest memory. My third happiest memory was of a meadow across the road from the inn. Wild strawberries grew there and my mother and I would go pick them to make strawberry short cake with. Those wild strawberries had strongest strawberry flavor of any variety I have ever tasted. That meadow was so alive with Spring wild flowers and butterflies and lady bugs and an assortment of frogs and birds singing. I remember every sense I had was almost on overload because I was surrounded by some much LIFE and I felt emotions of wonder and excitement and a deep profound love for God and nature. For some reason I felt like I was a part of that meadow. I belonged there and the meadow didn’t see me as a trespasser stealing strawberries, but instead, I was a part of the Creation that called itself a meadow. I was so happy. I don’t remember any other long perfect time and place that comes close to Vermont the Spring and summer that I was 4 years old. I used to say that I was going to go back for a visit and try to relive those memories. But I met a lady who was from there and she knew everyplace I described to her, when I got to my meadow she casually said that someone bought it and built a strip mall there. My heart broke and could not explain to my husband why I was crying as if someone I loved had died. But that was exactly how I felt. That was when I decided to always move forward and never try to go back and visit anyplace that special and sacred because it won’t ever be the same. I have grown and changed and so has the world and I will never have an entire perfect Spring and Summer anywhere ever again, because I am now too complicated of a being to mesh into an ecosystem of nature and have it let me be a perfect part of it. But whenever I think about what heaven will be like, I think about that special Spring and Summer at the Shelborn Inn and life being as uncomplicated as it is when we are 4 years old. 🤔 Hmmm, I wonder if that is what Jesus was talking about when He told His disciples, that they must become like little children? Being able to remember what it is like to be 100% present in the here and now of an unspoiled place, makes sense to me.
Thank you, Morgan! Fascinating video! Living in California where it never snows, I remember reading a mandatory book in school where New England homesteaders made maple syrup and ate it on top of snow as a winter treat. Recently saw a video of Canadians doing this same thing. I could never wrap my head around that when, to me, maple syrup was only put on pancakes.
Doesn't it snow in the Sierra Nevada? Around Lake Tahoe for example? I'm from Québec and we use a lot of maple syrup when cooking, we have for example a lot of recipes of pork with maple syrup, which is very tasty (just saying, most of the time in the USA, it's not pure maple syrup. It's generally maple syrup diluted with corn syrup 😂)
@@PG-3462 Living in California, (comma) where it never snows, (comma)... Would mean that I'm saying that it never snows in California. Living in California (no comma) where it never snows, (comma)... Would mean that I'm saying that I live in California WHERE it doesn't snow. I would have had to have my parents drive 6 hours to reach Lake Tahoe. We never (and I still have never) owned tires meant for driving in snow or tire chains. I was probably 6 when my grandparents took me somewhere that I could use a sled on snow. Never been in snow since.
This brings back memories! My relatives live in the White River Valley region of VT and several cousins have always worked at a small sugarbush just down the road. We used to go help them check lines when we visited, and there was nothing like coming home with old glass juice jars filled with that liquid gold!! We love watching your videos, keep up the good work!
I live in the urban Midwest now but I grew up in northern New Hampshire. I was just feeling nostalgic for the sugar snow, and the you deliver this beauty! Thanks for keepin me connected to my roots :)
A very informative video. Thanks to all the people who make Maple Syrup. There are a couple of farms here in southern Indiana that make syrup and have festivals every year. We always have syrup on hand. Good luck with your syrup making .
Love this video, thank you. I live in NH and my dad used to bring me when I was little to watch a small farm as they made the syrup. The brand shown in this film is one of my favorites. I also try to support local as much as I can. Thank you for the overall content of your films they are entertaining as well as informative. P.S - I absolutely love Abbie her personality reminds me of my Landseer Newfie I had for 10yrs, and also Jenny the cat, adorable. Thank you for taking such good care of your animals, in a world full of abuse its wonderful and refreshing to see such good care.
How interesting! A lot equipment your friends are using is extremely similar to a home brew set up. (Which could possibly be a good little farm business for you, by the by, whether it's mead or actual beer).
This was a really nice story. I have spent many hours in a Sugar Shack. The best is a Maple Butternut Fudge from the dark Amber Syrup. In Central Minnesota, the maple and butternuts were both harvested on our dairy farm. Every kid should have memories like that.
Hi Al, this is a very interesting vlog. I enjoyed seeing this large family business. I had no idea how this was done on this size operation. Thanks for taking us along. Take care.
Maple syrup from Vermont is pure gold, the taste is absolute magic. After seeing this fantastic video I really feel need for Maple Syrup, not what water down stuff you get at the super market or McDonald's but the real deal, Vermont pure 100% fresh.
I grew up in Vermont and there was a sugaring house just down the road. As a kid we would stack wood so that we each would get a quart of syrup at the end of the season, I loved standing in the steaminess of the boiling area.. there is a very specific smell...great memories!
I’m a forester (this isn’t actually about your woods-I’d have to walk through them to see what’s going on) and a week or so ago I was measuring logs on the landing and some of the sugar maples had sap icicles. They were pretty tasty! Frozen sugar water
I am stunned to hear that most people prefer the light stuff. I'm a Canadian and a big fan of the dark stuff! Once I was introduced to it, there was no turning back! :)
Interesting how iconic maple syrup is to New England. Down here in SE Louisiana it’s Steen’s sugar cain syrup, grown adjacent to rice and crawfish paddies!
@@madampolo I grow sugar cane in S Louisiana. You’ve obviously never had real maple syrup. It’s a completely different thing, you’re doing apples and oranges.
@@elizabethclaiborne6461 I am judging by the maple syrup we bought in Vermont that said it was real. I obviously have had real maple syrup. It is like putting water on pancakes. You must be from the North and don't know what's good.
I've noticed within a short time that your subscribers has jumped up quite a bit. (I'm talking about the numbers over the 500k) I am very impressed 😮 with you. I see you reaching a million probably less than a year from now, since you are now concentrating on the farm and some other personal projects. You have a good thing there. Blessings.
About two and half decades ago, we lived in Brookline, NH for a couple years. We used to take the kids this time of year to Parker's Maple Barn in Mason, NH for breakfast as a treat. It was one of my favorite places to go. They have a sugar shack on site with lines like the ones you showed here, and they served huge, hearty, breakfasts, featuring their own maple syrups, in a big barn they turned into a restaurant (and gift shop, if I recall correctly, you could buy their syrup). They had a huge fireplace burning a cozy fire inside, and lots of cool antique farm implements on the walls. It smelled so good in there, of warm fires and maple, and bacon and sausage. And the servings were enormous. Like seriously, we split them with the kids and still went away in food comas. I can't eat most of what they serve these days, and we live on the other side of the country now in OR, but this will remain one of my favorite memories. My maps app says Peacham is two hours and 40 minutes away from Parker's Maple Barn, but if you and Allison feel like a day trip, I highly recommend it. Really pretty area, as well.
Running the raw sap through reverse osmosis first was a real game changer for me this year, even with a small backyard operation. As said in the video, it increases the sugar content. It does this by removing pure water from the sap, leaving a much smaller amount of concentrated sap to boil off. For me, removing 50% of the liquid as pure water cut my boiling time by half and thus required half the wood. Last year was year one for me with only 10 taps. Boiled on the exact same concrete block/restaurant pan evaporator you used. This year I built one out of a 55 gallon drum, a stove kit and a much larger divided stainless steel pan. The efficiency had to have increased 100% over last year's block evaporator. Next year I'll be bumping up to 40 or 50 taps, mostly on tubing. More if I can find nearby trees to tap.
having gone to college in Midddlebury, VT, 93-97 and being a Finn, I really appreciate this video. Very similar and hard working farm work there as well as here. I do miss my VT maple syrup!
thanks u!! i went to stj for 2 years in VT, and is so nice to se again those kinds of mountains, also i have friends with the owner of the kempton family, so much memories watching this videos. its being already 10 years since i left, but i can still feel the taste, of the first time i eat siryp Again, thanks.
Great video. We used to make around 3-4 gallons a year from 8-12 trees, but half of the trees had to be at least almost 4ft in diameter and could take 3 taps each. We just used a propane grill that I lined with fire bricks along the edge to keep the heat in and help it stay hotter. It worked pretty good.
Wondering how sustainable the process is over time, they're burning a lot of wood , do they replant enough hardwood to keep the supply constant or is it a result of clearcutting land for development? Good idea using the Reverse Osmosis process to remove water, but it has it's limits. Is there some other way to remove the excess water that is not as energy intensive?
I grew up in Pennsylvania. We had a school tour of them tapping trees and making maple syrup. Its just a fascinating to me! TY to your friends and neighbors for sharing their work like that. i cannot stand fake syrup. I'd rather go without. Real Maple all the way!!! As a kid, my family even went to a Maple Syrup festival - they actually had candies etc all made out of it. Really sweet but delicious taste. Bless the farms who feed us. The hard labor they do make us able to do other things. They are the backbone of society by keeping us fed!
My father's family in Quebec made Maple Syrup as part of their farms. We would go to the maple sugar house every Easter Sunday to celebrate. They would hang hams to cure in the house. We would have maple cured ham, different side dishes and sugar on snow and pie for dessert. Sugar on snow, for those who may not know about it, takes hot syrup and pour it on clean snow to make a maple taffy. We used wooden spoons to pick it up from the snow and then lick it off the spoon. Even 40 years later, I can still taste that syrup.
I eat syrup couple times a week with my oatmeal and real stuff So appreciate you showing how hard these people work And I’m all for it don’t mind paying for good real products !
When I was a child a million years ago we used to get fondant sweets made from maple syrup. They were delicious but havent seen them since real maple syrup is so special
I live one hardiness zone south of where sugar maples grow well. It's a shame bc I grew up in the northeast and used to harvest sap for maple syrup with my grandfather when I was a kid. I miss it!
I really appreciate the variety of content in your videos for example you can go from story time-ish videos to Normal chore day videos, Conflict video (Broken goose and chicken house), TH-cam shorts, videos about crops and your perma-culture orchard. Instead of just sticking to one topic and milking the views of it so it gets stale you switch everything up from video to video and I really like that about your content I've been watching you for a little over a year now so I can say with confidence you definitely don't milk the same content (sorry for no punctuation I'm too lazy)
I want to see toby and abby everyday 😂
@@MikeTHEBOSS Me too, and the Scottish Highland Cattle while enjoying a stack of pancakes smothered with Ontario Maple Syrup, mmm!🥰
@@MikeTHEBOSS same I can’t wait for new calves
I agree completely. There is a vintage farm that I watch and I really like the people in the personalities of the family but I can almost “every day what he’s gonna say as he does his chores and I’ve about reached a point that I don’t wanna watch the videos because routine of it is not exciting if it wasn’t for the children or his father and his brothers but he’s conversation is pretty much script… And to be fair not 100% and to be fair to his Other followers, That’s what a lot of them like… Consistency.
But me I’m like you Morgan! I like the education; I like the intrigue; I like the variety and surprise; I like the shock such as the bare milk… Still laughing on that one but I did go to the Internet and learned a lot and I can see why you’re going to do that so thank you!!; I love learning and that is why I listen to you but I also love your heart and how you treat your animals; I like your dreams for you and Allison; I like how hard you work and your sense of integrity and I like the passion you have as well as the wide variety of animals which you have on your farm and the new baby animals are always being born… And I like it that you don’t have goats or donkeys because they’re destructive in my opinion ha ha Ha LOL. Now that’s going to make some people mad and that’s OK cute animals that I don’t want on my phone either and if you decide to get some I encourage you to get miniature ones for less damage And less headaches for yourself and the farm.
I would like to just say that making maple syrup is much harder than making Bee honey. It did NOT MISS ME When you called making maple syrup a cult… Because even in the Midwest we have people that DABBLE in it, But as someone who has traveled to the north east and in fact 2/3 of the US and beyond I don’t say anything to them politely but the maple syrup in the north east States
FAR OUTSHINES ANYTHING IN THE MIDWEST STATES MY IN LAWS
I had no problem reading your comment without the punctuation so no worries. I’m newer but I’m really enjoying the variety of content too
REAL maple syrup! So complicated and lots of equipment and most important: the man who has spent his life learning how to do this work. The good stuff is expensive, and it should be! Thanks Morgan, very interesting! :)
nah, its simple. complication comes only with scale
@@igm5875 Agreed. It's as simple as drilling a hole, collecting the sap, and boiling it down. Nothing complicated about it.
Thank you Morgan. I have learned from your video to never buy a product so mechanical and energy intensive!
Can I have your drug dealers cell? He has clearly got some good stuff if you think making syrup is actually complicated
All the memories of a sugaring family . My father started sugaring with his family and so did I for many many years. I was designated as the person to bring him his meals after which then I would always get a sample. He sugared with horses and a sled for many years and then switched to pipelines. He quit when he couldn't do it physically anymore. We could always count on a gallon of maple syrup every year for Christmas. The Kemptons probably knew Marvin Bailey.
I remember you talking about the forest on your property being pretty young on account of all the clear cutting that happened earlier in its life. It's likely that there hasn't been much if any maple out there since then because maples don't do well in young forests; the canopy is too dense, and the soil might not be right. You might find it really interesting to talk to your extension about forest management and the succession cycle that forests go through.
Live in Quebec. My dad and his brother used to tap a few hundred trees to provide for the family and friends. It was always amazing to see how much production varied from one year to the next.
Great job showing local farmers --- We need this content every chance you get please show off VT....
Thank you, Morgan, for showing those of us who live in the other 49 states, the importance of small, mighty vital Vermont is to us. I'll never, ever take for granted the products it produces. I have a new appreciation for efforts it takes to make the maple syrup I pour on my waffles and pancakes for my morning breakfast. Your efforts in educating us gives an appreciation for family businesses and farms. All the best and may you continue this much-needed education and appreciation for the labor it takes. Again, thanx!
I remember the mind blowing moment when I discovered what I thought was "syrup " was absolute garbage. I bought from a coworker, entirely from same feeling of obligation to buy girl scout cookies from a coworker's kid, the maple syrup their parents made from their farm. Then I made pancakes and used it. It was literally life changing. I didn't know. I just did not know.
That's how I felt when a farmers market vendor offered me a sample of honey harvested from his hives.....it was nothing like the industrial honey I was used to. You're right, it was life changing.
As an european who only had canadian maple syrup once when I was a kid... yeah, that shit is not the same. Not even close. I still remember those pancakes as the best in my life. And that maple syrup wasn't even from a farm.
@@ms.mittenz Why? What kind of syrup do you normally use?
@@darklight6013 in Europe we don't have the mapel syrup tree. So we mostly do sugarsyrup on our pancakes. Or apple and pear syrup.
I have never tried mapel syrup (I am from The Netherlands)
@@liesbethjacobs251 I'm from Italy and we eat only maple syrup; imported from Canada Indeed.
Never seen other kind of syrup in my life, except for Agave's one time.
That's why i was curious.
Oh my, this brought back memories of my Aunt who had a maple syrup farm and sugar shack in upstate N.Y. She would always save me some maple candies for when my family visited. They were so good. She also sent us home with a bottle of her syrup for our Saturday morning pancakes . Good memories of a better time.
yes I remember north of Binghamton seeing all the cans hanging off the trees ..I was on the school bus , early 70's
i hope your friends farm could continue growing :) is inspiring to see the hard and clever work people put into producing the things we all eat
I was an engineer for 25 years, and he impressed me a lot. He really knows his stuff.
Morgan, this was excellent! I always wondered how this process on a larger scale was managed. I watch Joe on TH-cam's NorthernSeclusion tap and collect for syrup on his small Minnesota farm. He just started last week. That has made me appreciate paying such a high price for real maple syrup. It is very labor intense work. I hope you highlight other types of farming activities around Peacham. It is nice to meet your neighbors and see the beautiful community you are a part of.
I Love Maple 🍁 Syrup !!!!!!!!!!!!!!!!!!!!!!
Awesome knowing how the syrup is actually made.
Great photography I could almost smell the cooking syrup. Five stars awarded to you Morgan.
Thank you for showing everyone where REAL maple syrup comes from. I knew it was the sap of the maple tree but never knew the intensity of the process of tree to table that it goes through. Please forward a thankyou of at least one amazed viewer to the maple syrup farm where you filmed this episode at. Now I have the full appreciation of where maple syrup comes from and why the real stuff costs more than the artificial syrup. Again thankyou Morgan. Looking forward to learning more of where my food comes from.
I absolutely love maple syrup, but it has to be the real stuff for me too. It seems expensive, but having watched the video I'd say it's actually great value.
Really appreciate youre also showing the °C aswell! Saves me time to look up how warm/cold it actually is there 🙏🏼
Nice of them to share their process with us! Very Cool! When I was a kid (70's & 80's) our family had trade with relations with each other. C9ousin in VT-maple syrup,, grandma in MN- wild rice, cousin in CA- citrus, garlic & avocados , cousin in TX-Coors (before it would ship east) and us in NM- Hatch chilies & local salsas & hot sauces.
How interesting your family did this trading. TY for sharing.
As a Canadian who lived in Quebec, I came to love maple syrup and made sure I brought some with me when I lived overseas in China, Azerbaijan and Angola. I use maple syrup as my main sweetener.
I'm really envying my neighbors down the road with all their sap buckets. We don't have any real maples on our property and it makes me sad. At least we have the Syrup Festival coming up next week. It's really interesting to explore how diversification of products can save a more traditional farm.
I was recommended by other homesteaders to watch your videos. This one is probably the most interesting one I’ve had the pleasure to watch in quite some time. I really enjoy videos about , not just your place, but about a lot of what goes on in your area. Thank you. This was very interesting.
Great topic today Morgan. Real syrup is a thing up here in 🇨🇦 too, we produce a large percentage of the worlds maple syrup. I can’t wait till I get our farm ready to tap trees and produce a small batch. Gotta have a good setup though and that’ll take some investment on my part. Unlike your farm we are abundant with sugar maples so it’s gonna be awesome. It’ll be great content for my channel too as I like to show a good variety of everything to do with farming. Thanks bud. Cheers, Chad.
Thanks, Morgan! Very interesting to those of us not in the maple sugaring climate!
in a few mor years , they won't be in the climate .. the warming is a big problem
That was interesting. All small farmers need to look at diversity to survive. That way if they have a bad year in one aspect they will probably get a good year in something else.
Awesome. I always wanted to see the process in Vermont. We do some here in Wisconsin where all the neighbors tap their own trees and bring it all to a central farm in the middle of the neighborhood. My Uncle has a big cauldron in his yard where all the sap gets boiled down. I like how all the states have their own niche. You can't beat Vermont syrup. In Wisconsin we pride ourselves in cheese and cranberries. Sadly, economic factors are such that family farms are going by the wayside. We are one of the few that milks less than 100 cows. (We have about 60).
This is where, for the sake of the people, govt should give assistance. People need to be fed. China has been buying world crops at big prices to stockpile, plus their land is polluted, so at home it becomes too expensive.
@@luadraponies the USDA has the worlds largest welfare program that American farmers live off of. Maybe the government should stop and let farmers farm instead of living off the government subsidies.
When corporate greed is bleeding everyone. Huge profits by a few megas…..fuel trucked from California to Mexico that sells for half the price that it does in California. Where will you get your food from when farmers can’t afford to farm. Dairy companies set prices to farmers, not farmers saying it costs this much to produce, then the companies sell to the public with a huge mark up.
@@chasjacks9378 I'm for that. Federal subsidies killed the US dairy industries in the 70's and early 80's.
Awesome video Morgan I was always curious about the maple syrup process, can't wait for a bee update as usual :)
Great video, as a 13 yr homeschooled kid, you are quite the role model in terms of sustainability and environmental things.
Thank you so much for showing us a brief run through of the new methods of collecting Maple Syrup. Very interesting
I love seeing your channel evolve into something more than just a homestead vlog. I love the main content, it's what I signed up for. But seeing you diversify into adjacent topics is really cool, too!
Thank you Morgan for taking the time to show us how the maple is made up there 👍👍👍❤️🥰🥰🥰❤️
Absolutely gorgeous countryside.
I appreciate this video in terms of seeing what the town you moved to is all about.
Great video. I love it when you show us your farmer friends and their hustle. I think it gives us city folk a better understanding of how food gets to us and the people that got it there.
Thanks 👍
That was fascinating. Thank you. Well done as usual. My father who died last year grew up in Ontario Canada on a 150 acre farm. They had some sugar maple trees on the far end of the farm and the family used to tap those trees mostly for family consumption. This has given me some great insight about that process only on a much larger scale. Successful farmers are very smart and as you have demonstrated, must be willing to embrace modern ideas in order to be competitive. I was very impressed with this family operation.
I'm in Quebec, and maple syrup is a culture. Each year we order from a similar family farm that offers products, and we just received our order of maple syrup, butter, taffy... They make these maple cones filled with taffy and butter, and my family goes through all 24 of them in two days. Our two gallons of syrup lasts us all year long, but only in March/April can we eat taffy from the container with a spoon, or have maple butter on toast and bagels. Sugar time is wonderful.
Big thanks to your neighbours for sharing this for us all to see! Really interesting stuff!
This really shows how much work goes into making the real syrup! Thank you!
Real Maple Syrup is the best!!! Especially candy made from it! I need to travel back up there someday.
Great video! Thank you so much! Thank you to the Kemptons too! 500 head is large herd for a family farm! When I was growing up, 35 milkers or so was a respectable operation. Thanks gain!
Seeing how much work goes into a gallon of maple syrup makes me glad it doesn't cost twice what we actually pay for it. Amazing and informative video, Morgan. Thanks!
So true!
Love peek maple season. It's amazing sometimes that Vermont makes nearly double the commercial volumes of Maple syrup as New York, but that's one of the major reasons so many Vermonters are signed into the cult of Maple Syrup. (Ever since I had to move from the state, I always need to get my family to send me the Good Stuff because it's absurdly expensive out here.
That said, I'm with you on preferring Darker Maple! the light stuff doesn't taste as rich to me, and I've been known to just drink it, it tastes so watery to me.
Yeah me too!
I like the darker syrup, too.
Thank you for this very interesting video and thank you to the owners of the farm for sharing this with us.
Sweet! The maple syrup, that is.
This channel would bring a huge impact for the community over there... Your content really humble me.
God bless you
I remember when I was 4 years old going with my mother to the Shelburn Inn on Lake Champlain. When we first arrived, it was this time of year and the smell of Maple Syrup cooking was like wisps of fog that you could find with your nose instead of your eyes. To this day it is one of my favorite smells, and happiest memories. A little later in the Spring I used to love to walk through the gardens around the inn. All of fruit trees were in bloom and pink and white flower petals were falling and floating on the breeze like an enchanted snow fall. That is my second happiest memory. My third happiest memory was of a meadow across the road from the inn. Wild strawberries grew there and my mother and I would go pick them to make strawberry short cake with. Those wild strawberries had strongest strawberry flavor of any variety I have ever tasted. That meadow was so alive with Spring wild flowers and butterflies and lady bugs and an assortment of frogs and birds singing. I remember every sense I had was almost on overload because I was surrounded by some much LIFE and I felt emotions of wonder and excitement and a deep profound love for God and nature. For some reason I felt like I was a part of that meadow. I belonged there and the meadow didn’t see me as a trespasser stealing strawberries, but instead, I was a part of the Creation that called itself a meadow. I was so happy. I don’t remember any other long perfect time and place that comes close to Vermont the Spring and summer that I was 4 years old. I used to say that I was going to go back for a visit and try to relive those memories. But I met a lady who was from there and she knew everyplace I described to her, when I got to my meadow she casually said that someone bought it and built a strip mall there. My heart broke and could not explain to my husband why I was crying as if someone I loved had died. But that was exactly how I felt. That was when I decided to always move forward and never try to go back and visit anyplace that special and sacred because it won’t ever be the same. I have grown and changed and so has the world and I will never have an entire perfect Spring and Summer anywhere ever again, because I am now too complicated of a being to mesh into an ecosystem of nature and have it let me be a perfect part of it. But whenever I think about what heaven will be like, I think about that special Spring and Summer at the Shelborn Inn and life being as uncomplicated as it is when we are 4 years old. 🤔 Hmmm, I wonder if that is what Jesus was talking about when He told His disciples, that they must become like little children? Being able to remember what it is like to be 100% present in the here and now of an unspoiled place, makes sense to me.
Great visit, thanks to your mates for the view into their world. Fascinating!
Thank you, it’s seeing how much hard work that people may not realize goes into there maple syrup.
Morgan, thanks for the maple syrup information I learned about through your channel and the sharing of your farm activities.
Field trips are always fun. There is a lot more to the process than I realized.
Thank you, Morgan! Fascinating video! Living in California where it never snows, I remember reading a mandatory book in school where New England homesteaders made maple syrup and ate it on top of snow as a winter treat. Recently saw a video of Canadians doing this same thing. I could never wrap my head around that when, to me, maple syrup was only put on pancakes.
Doesn't it snow in the Sierra Nevada? Around Lake Tahoe for example?
I'm from Québec and we use a lot of maple syrup when cooking, we have for example a lot of recipes of pork with maple syrup, which is very tasty
(just saying, most of the time in the USA, it's not pure maple syrup. It's generally maple syrup diluted with corn syrup 😂)
@@PG-3462 Living in California, (comma) where it never snows, (comma)... Would mean that I'm saying that it never snows in California. Living in California (no comma) where it never snows, (comma)... Would mean that I'm saying that I live in California WHERE it doesn't snow. I would have had to have my parents drive 6 hours to reach Lake Tahoe. We never (and I still have never) owned tires meant for driving in snow or tire chains. I was probably 6 when my grandparents took me somewhere that I could use a sled on snow. Never been in snow since.
This brings back memories! My relatives live in the White River Valley region of VT and several cousins have always worked at a small sugarbush just down the road. We used to go help them check lines when we visited, and there was nothing like coming home with old glass juice jars filled with that liquid gold!! We love watching your videos, keep up the good work!
I live in the urban Midwest now but I grew up in northern New Hampshire. I was just feeling nostalgic for the sugar snow, and the you deliver this beauty! Thanks for keepin me connected to my roots :)
A very informative video. Thanks to all the people who make Maple Syrup. There are a couple of farms here in southern Indiana that make syrup and have festivals every year. We always have syrup on hand. Good luck with your syrup making .
Love this video, thank you. I live in NH and my dad used to bring me when I was little to watch a small farm as they made the syrup. The brand shown in this film is one of my favorites. I also try to support local as much as I can. Thank you for the overall content of your films they are entertaining as well as informative. P.S - I absolutely love Abbie her personality reminds me of my Landseer Newfie I had for 10yrs, and also Jenny the cat, adorable. Thank you for taking such good care of your animals, in a world full of abuse its wonderful and refreshing to see such good care.
the process of making maple syrup is so unique
Great video, Morgan!!! So many people can learn SO much from your videos! Bless you for what you do 🙂
How interesting! A lot equipment your friends are using is extremely similar to a home brew set up. (Which could possibly be a good little farm business for you, by the by, whether it's mead or actual beer).
This was a really nice story. I have spent many hours in a Sugar Shack. The best is a Maple Butternut Fudge from the dark Amber Syrup. In Central Minnesota, the maple and butternuts were both harvested on our dairy farm. Every kid should have memories like that.
Hi Al, this is a very interesting vlog. I enjoyed seeing this large family business. I had no idea how this was done on this size operation. Thanks for taking us along. Take care.
Also nice to get a glimpse into the surrounding farm community
Good video! I think it's nice that you are such a part of your local community and have so many friends there in the same industry
Super cool insight into sugaring! Thanks for sharing your neighbors cool business!
Maple syrup from Vermont is pure gold, the taste is absolute magic. After seeing this fantastic video I really feel need for Maple Syrup, not what water down stuff you get at the super market or McDonald's but the real deal, Vermont pure 100% fresh.
I grew up in Vermont and there was a sugaring house just down the road. As a kid we would stack wood so that we each would get a quart of syrup at the end of the season, I loved standing in the steaminess of the boiling area.. there is a very specific smell...great memories!
I’m a forester (this isn’t actually about your woods-I’d have to walk through them to see what’s going on) and a week or so ago I was measuring logs on the landing and some of the sugar maples had sap icicles. They were pretty tasty! Frozen sugar water
I adore maple shrup and use it in all my cooking. Maple syrup makes savoury dishes richer and deeper and yummier!
This was really cool to watch, Thank you and that family to sharing this kick ass process. Had no idea they did that with pipes now
What an interesting video today! Thank you to your friends & also you Morgan for showing us the maple syrup process. That’s amazing!
Glad you enjoyed it!
This was something I always wondered about how they made the syrup. Thank you for showing this to people like me who didn't grow up in the maple area.
I've always been facinated with the process of making Maple syrup, as is my stomach :D
I am stunned to hear that most people prefer the light stuff. I'm a Canadian and a big fan of the dark stuff! Once I was introduced to it, there was no turning back! :)
It's my first spring in Vermont and I love seeing all the buckets on trees collecting maple syrup! Very Vermonty.
Interesting how iconic maple syrup is to New England. Down here in SE Louisiana it’s Steen’s sugar cain syrup, grown adjacent to rice and crawfish paddies!
And way superior to that "iconic maple syrup" from New England! It must be an acquired taste for them.
@@madampolo I grow sugar cane in S Louisiana. You’ve obviously never had real maple syrup. It’s a completely different thing, you’re doing apples and oranges.
@@elizabethclaiborne6461 I am judging by the maple syrup we bought in Vermont that said it was real. I obviously have had real maple syrup. It is like putting water on pancakes. You must be from the North and don't know what's good.
@@madampolo wow, that's not even close to what maple syrup is. I feel bad for you. that's tragic.
I've noticed within a short time that your subscribers has jumped up quite a bit. (I'm talking about the numbers over the 500k) I am very impressed 😮 with you. I see you reaching a million probably less than a year from now, since you are now concentrating on the farm and some other personal projects. You have a good thing there. Blessings.
About two and half decades ago, we lived in Brookline, NH for a couple years. We used to take the kids this time of year to Parker's Maple Barn in Mason, NH for breakfast as a treat. It was one of my favorite places to go. They have a sugar shack on site with lines like the ones you showed here, and they served huge, hearty, breakfasts, featuring their own maple syrups, in a big barn they turned into a restaurant (and gift shop, if I recall correctly, you could buy their syrup). They had a huge fireplace burning a cozy fire inside, and lots of cool antique farm implements on the walls. It smelled so good in there, of warm fires and maple, and bacon and sausage. And the servings were enormous. Like seriously, we split them with the kids and still went away in food comas. I can't eat most of what they serve these days, and we live on the other side of the country now in OR, but this will remain one of my favorite memories.
My maps app says Peacham is two hours and 40 minutes away from Parker's Maple Barn, but if you and Allison feel like a day trip, I highly recommend it. Really pretty area, as well.
Running the raw sap through reverse osmosis first was a real game changer for me this year, even with a small backyard operation. As said in the video, it increases the sugar content. It does this by removing pure water from the sap, leaving a much smaller amount of concentrated sap to boil off. For me, removing 50% of the liquid as pure water cut my boiling time by half and thus required half the wood.
Last year was year one for me with only 10 taps. Boiled on the exact same concrete block/restaurant pan evaporator you used. This year I built one out of a 55 gallon drum, a stove kit and a much larger divided stainless steel pan. The efficiency had to have increased 100% over last year's block evaporator.
Next year I'll be bumping up to 40 or 50 taps, mostly on tubing. More if I can find nearby trees to tap.
Really nice change. Thank you Morgan
having gone to college in Midddlebury, VT, 93-97 and being a Finn, I really appreciate this video. Very similar and hard working farm work there as well as here. I do miss my VT maple syrup!
Thank you for taking the time to show us the process!🙂
OMGOODNESS..I never knew how complicated it was to make maple 🍁 syrup..I do buy your products, thanku
This whole process was really cool to watch!
thanks u!!
i went to stj for 2 years in VT, and is so nice to se again those kinds of mountains, also i have friends with the owner of the kempton family, so much memories watching this videos.
its being already 10 years since i left, but i can still feel the taste, of the first time i eat siryp
Again, thanks.
Great video. We used to make around 3-4 gallons a year from 8-12 trees, but half of the trees had to be at least almost 4ft in diameter and could take 3 taps each. We just used a propane grill that I lined with fire bricks along the edge to keep the heat in and help it stay hotter. It worked pretty good.
Wondering how sustainable the process is over time, they're burning a lot of wood , do they replant enough hardwood to keep the supply constant or is it a result of clearcutting land for development? Good idea using the Reverse Osmosis process to remove water, but it has it's limits. Is there some other way to remove the excess water that is not as energy intensive?
This was so cool! It reminds me of those videos Mr. Rogers used to do about how things work.
I grew up in Pennsylvania. We had a school tour of them tapping trees and making maple syrup. Its just a fascinating to me! TY to your friends and neighbors for sharing their work like that.
i cannot stand fake syrup. I'd rather go without. Real Maple all the way!!! As a kid, my family even went to a Maple Syrup festival - they actually had candies etc all made out of it. Really sweet but delicious taste.
Bless the farms who feed us. The hard labor they do make us able to do other things. They are the backbone of society by keeping us fed!
My father's family in Quebec made Maple Syrup as part of their farms. We would go to the maple sugar house every Easter Sunday to celebrate. They would hang hams to cure in the house. We would have maple cured ham, different side dishes and sugar on snow and pie for dessert.
Sugar on snow, for those who may not know about it, takes hot syrup and pour it on clean snow to make a maple taffy. We used wooden spoons to pick it up from the snow and then lick it off the spoon. Even 40 years later, I can still taste that syrup.
My family has done this for year! It’s an awesome tradition
Thank you Morgen for sharing…. And a big hello to the Maple farm family’s… we sure love some Vermont Maple syrups.
Such an interesting process! Thank you Morgan for showing it to us. Maple syrup go time 🍁!
I eat syrup couple times a week with my oatmeal and real stuff
So appreciate you showing how hard these people work
And I’m all for it don’t mind paying for good real products !
Wow this was really cool!!! Thank you for making this video and thank you to the family for sharing their family business.
I love maple syrup. Here in Australia there is a small maple syrup market selling mostly to our Pacific neighbours. Fascinating process.
When I was a child a million years ago we used to get fondant sweets made from maple syrup. They were delicious but havent seen them since real maple syrup is so special
I live one hardiness zone south of where sugar maples grow well. It's a shame bc I grew up in the northeast and used to harvest sap for maple syrup with my grandfather when I was a kid. I miss it!
This is amazing I never knew about the lines being buried or running across a field. This is so fascinating and thank you for sharing this video.
Very interesting video, thanks for taking us along.
that was a great learning adventure. thank u.
🍁🍁🍁🍁🍁 MORGEN, YOU GAVE US A VERY IN-DEPTH OVERVIEW OF THE MAPLE SYRUP PROCESS. THANK YOU SOOO MUCH 🍁🍁🍁🍁🍁
Thank God you interviewed real maple syrup makers it sure made for a good farm business story that must be hectic this time of the year
Thank you Morgan for showing that. So interesting. From Australia 🇦🇺
Morgan, I loved the video, so interesting. I had to open my reserve fancy grade to toast to the maple syrup people.