Nobody said making maple syrup was glamorous :) We were both soaked by the end of the day but we are fully tapped out and the sap if running (finally!) . We will be open for our 1st open house of the season this coming Sunday March 17th from 1-4p. Visitors are encouraged to participate in the process of making syrup (if interested) and the sugarhouse store will be open with fresh syrup and other maple goodies to satisfy your sweet tooth :)
We have begun tapping in anticipation that the 2019 maple season will begin later this week based on current weather predictions. February has been below average temperature wise and as such the maple season has been delayed some but the weather looks promising for the rest of the month. Stay tuned for updates on open house dates/times as well as more information on our new maple syrup making classes held here at the farm.
As we busily prepare for the coming of winter we stopped for a moment this past weekend to wonder at the beauty Fall even as it nears its end.
Spent part of a day with our friends Aaron and Laura at Our Farm in Springvale, Maine to help with their potato harvest. Several months ago Aaron had stopped by and casually asked about our antique potato harvester and whether we would consider letting him try to make it operational again. We loved the idea of this nearly 100 year old farm tool being given another chance to work as it was designed. While this old girl is OSHA’s worst nightmare…after a little trial and error we had potatoes bouncing down the conveyor! Much fun was had by all and I am already looking forward to next year’s harvest!
New product alert...we are now offering fresh, local fruit sorbet with fruit sourced from our farm and surrounding farms! Our goal is to offer sorbet made from fruit sourced from within about 15 miles of our farm. This weeks offerings are blueberry/lime and blackberry/plum with the blueberries/backberries sourced from here and Shiro plums from Foxes Ridge Farm in Acton. We will be open for pick your own blueberries this Saturday from 11-3 and will have sorbet for sale as well. In addition, we will be at the Kittery farmer's market this Sunday and will have fresh berries, maple products and sorbet for sale. Hope to see you this weekend!
Blueberries and Raspberries are here! We will be bringing fresh berries (grown using organic practices) to the Kittery farmer's market tomorrow (July 15th) from 10a-2p. We will be opening for pick your own berries hopefully next weekend...stay tuned for more info.
Thinking of a farm wedding in Maine? Looking for some space for your guests to spread out as well as the charm of old New England? Maple Moon Farm sits on 120 acres, has a private suite for the wedding couple in part of the original farmhouse that dates to the late 1700s, surrounded by acres of maple trees for that classic fall foliage and more! We still have space available for Fall 2018 weddings. Check out maplemoonfarm.com for more details! #mainewedding #farmweddings #destinationwedding #maine
Exciting news! Maple Moon Farm is now open as a wedding venue and is accepting bookings for 2018 and beyond! The Maine farm wedding of your dreams awaits with miles of old stone walls, gazebo, fruit trees, numerous berry patches, meandering brook, plenty of grass to spread out on, a 1700s era farmhouse with private suite for the wedding couple, potential for wedding favors sourced from the farm and more. We have partnered with Lulu & Co Event Design and please contact them for more information and to schedule a tour. luluandcoevents.com. #wedding #mainewedding #farmwedding #maine#mainefarms @luluandcoeventdesign
Since we are in the height of the maple season we thought we would write a quick blog post on how to make sugar-on-snow yourselves at home. But first a little history...historically when our great-great-great grandparents sugared they did not make much maple syrup as they lacked sealable containers (such as our current Ball@ jars) and syrup will mold after a time at room temperature. So they sugared...i.e. they collected maple sap, boiled it well past the syrup stage to a temperature that, when stirred, maple sugar would granulate out. In fact, prior to about the mid-1800s the vast majority of Americans made their own sugar (that is until Caribbean sugar became much cheaper to import and destroyed the maple sugar industry) and those who lived in the maple belt made maple sugar. Why sugar you ask? Maple sugar will not go bad at room temperature. It was shelf stable and if these old timers wanted syrup they simply took some maple sugar and added water to it and, presto, they now had maple syrup. So how does this relate to sugar-on-snow you ask? One of the highlights of the maple season in old times was a "sugaring off party" in which they boiled sap to make maple sugar and also had friends, neighbors and family gather for a party. One of the highlights of this party is sugar-on-snow which is maple syrup heated to candy stage then poured on fresh snow. The thick syrup cools quickly on the snow and forms maple taffy! It was traditionally served with doughnuts and pickles (see photo above) to cleans the pallet. It is easy to do at home with friends and family :
-Take a cup or two of maple syrup and heat it on the stove (watch to make sure it doesn't foam over the side of the pot) until it reaches approximately 234 degrees (you will need a candy thermometer). This temperature is key otherwise hot syrup will just melt through the snow if not thick enough
-While heating fill a large bowl or tray with fresh snow.
-Once at 234 degrees pour in thin streams over the packed snow and watch it change almost instantly into maple taffy!