We farm 6 acres of land in the village of South Albany, Vermont and are fortunate to have fertile soil and a supportive agricultural community. Our fields are a prime silt loam with a high percentage of organic matter. Between cover crops and the annual spreading of compost and animal manure we not only maintain, but improve the quality of our soil. The soils we tend are also high in essential minerals that contribute to the nutrient density and flavor of our vegetables. We sell our farm fresh produce and wood-fired maple syrup throughout Northern Vermont. Click here to find a retail or farm stand location close to home.


We lease our sugarhouse from Francis and Pat Whitcomb. Francis, now 93,  is a local legend. He's a WWII vet, retired high school teacher, former town lister, 5-time candidate to the VT House, occasional driver of a 1930's Model T, and has a sense of humor as tall as his stature. He gets all the syrup he can drink for letting us use this place... which is a lot syrup: about a quart/week. If you ask him about it, he says: It's the only thing keeping me alive! 

After our first year sugaring, we converted the Whitcomb's 3 ½’ x 10’ evaporator from oil to wood by building a brick arch under the front pan. Until this year, we haven’t owned a single tree. For 6 seasons, our sugarbush has been a birdshot of neighbors’ retired maple stands and roadside giants. We lease 600 maples between Sweeney’s trailer and Dale’s Pond, 100 or so that weave through South Albany’s original cellar holes, 80 along the sheep fields that stretch toward Craftsbury, and 50 in Earl’s ditch…1,200 buckets in all. Over the years, we’ve expanded—asking more and more neighbors, or the same neighbors for more—and the answer has always been yes and the exchange has always been a few gallons of syrup at the end of the season. Click here to see what makes our wood-fired maple syrup unique. 




South Albany, Vermont


Produce (click here to see a full list)
Wood-fired Maple Syrup
Value Added

Our Mission

  • Build soil.
  • Keep chemicals out of food.
  • Favor heritage foods + farming practices.
  • Respond to food access inequity.
  • Promote biodiversity.