Join us at the Trapp Family Lodge sugarhouse as we renew the centuries-old tradition of making pure Vermont maple syrup. Every March, when the days become longer and warmer, we start the process of maple sugaring. We still “sugar” the old-fashioned way, using buckets to collect sap and the new method that includes lines direct from the trees to our sugar house. Then, we boil the sap down to syrup in a very large, wood-fired evaporator. The sap and the…

Join us at the Trapp Family Lodge sugarhouse as we renew the centuries-old tradition of making pure Vermont maple syrup. Every March, when the days become longer and warmer, we start the process of maple sugaring. We still “sugar” the old-fashioned way, using buckets to collect sap and the new method that includes lines direct from the trees to our sugar house. Then, we boil the sap down to syrup in a very large, wood-fired evaporator. The sap and the…

Join us at the Trapp Family Lodge sugarhouse as we renew the centuries-old tradition of making pure Vermont maple syrup. Every March, when the days become longer and warmer, we start the process of maple sugaring. We still “sugar” the old-fashioned way, using buckets to collect sap and the new method that includes lines direct from the trees to our sugar house. Then, we boil the sap down to syrup in a very large, wood-fired evaporator. The sap and the…

Join us at the Trapp Family Lodge sugarhouse as we renew the centuries-old tradition of making pure Vermont maple syrup. Every March, when the days become longer and warmer, we start the process of maple sugaring. We still “sugar” the old-fashioned way, using buckets to collect sap and the new method that includes lines direct from the trees to our sugar house. Then, we boil the sap down to syrup in a very large, wood-fired evaporator. The sap and the…

Join us at the Trapp Family Lodge sugarhouse as we renew the centuries-old tradition of making pure Vermont maple syrup. Every March, when the days become longer and warmer, we start the process of maple sugaring. We still “sugar” the old-fashioned way, using buckets to collect sap and the new method that includes lines direct from the trees to our sugar house. Then, we boil the sap down to syrup in a very large, wood-fired evaporator. The sap and the…

Join us at the Trapp Family Lodge sugarhouse as we renew the centuries-old tradition of making pure Vermont maple syrup. Every March, when the days become longer and warmer, we start the process of maple sugaring. We still “sugar” the old-fashioned way, using buckets to collect sap and the new method that includes lines direct from the trees to our sugar house. Then, we boil the sap down to syrup in a very large, wood-fired evaporator. The sap and the…

Join us at the Trapp Family Lodge sugarhouse as we renew the centuries-old tradition of making pure Vermont maple syrup. Every March, when the days become longer and warmer, we start the process of maple sugaring. We still “sugar” the old-fashioned way, using buckets to collect sap and the new method that includes lines direct from the trees to our sugar house. Then, we boil the sap down to syrup in a very large, wood-fired evaporator. The sap and the…

Join us at the Trapp Family Lodge sugarhouse as we renew the centuries-old tradition of making pure Vermont maple syrup. Every March, when the days become longer and warmer, we start the process of maple sugaring. We still “sugar” the old-fashioned way, using buckets to collect sap and the new method that includes lines direct from the trees to our sugar house. Then, we boil the sap down to syrup in a very large, wood-fired evaporator. The sap and the…