We manage 400 acres of northern hardwood stands and softwood plantations of pine and spruce. These living ecosystems provide lumber, firewood, wildlife habitat, recreational trails, and open-air classrooms for teaching the lessons of ecology, “green forestry” and environmental stewardship.
Our woodlands are Green Certified by the American Tree Farm System. Each year, we harvest 10 to 20 thousand board feet of lumber and 30 cords of firewood. We take great care to minimize forest disturbance, maintain a healthy balance of young and old trees, leave untouched areas for wildlife, and maximize use of the logs. Areas are cut on a 20-year rotation.
- “Character-marked” fine furniture by Beeken/Parsons Woodshop, an independent business in our Farm Barn. “character-marks” = knots, bark or other defects.
- Lumber stockpiled and used for onsite construction projects.
- Lumber for sale to woodworkers. For sales information contact Dana Bishop.
Our 8 acre sugarbush has 650+ taps in sugar maples on both the east and west flanks of Lone Tree Hill. We collect the sap with about 2.5 miles of tubing and 50 or so metal buckets. The syrup is served at the Inn’s restaurant, used to engage young people in understanding and valuing where their food comes from, and sold at our Welcome Center and Farm Store as supplies permit.
In 2013, we began upgrading our operation, as part of a two-phase project supported by donors. We installed a reverse osmosis (RO) machine as a way to lower energy consumption and boost syrup production. Nearly 90% of Vermont producers currently use RO. Our small RO machine removes water to concentrate the sugar in the sap, generally raising the sugar content from 2% to 8%. (Large RO machines can shoot that percentage to as high as 20%.) This cuts down significantly on boiling time, using less fuel. A low-pressure vacuum pump installed in 2011 is also encouraging greater sap flow from the trees.
Through our elementary school field trips and public programs, we want to authentically represent and educate about today’s Vermont sugaring industry while giving students a hands-on experience with sugaring. So we continue to maintain taps with traditional buckets, to honor our sugaring traditions, the hands-on learning we believe in, and our efforts to connect people to the land that supports them.