Maple Syrup & Sorghum

For me, it all began when I received a gift of authentic maple syrup from a coworker’s recent trip to upstate New York…. (by the way, if you’ve never tried true maple syrup you’re really missing out). I was amazed at the great taste of real maple syrup, and with most things I’m intrigued with, I began researching everything there was to know about the product - its history, how to use it, and how it was made. It wasn’t long before I was convinced I could make my own and I recruited a few friends to join me on my syrup-making journey. Now we’re heading into our fourth season of tapping maple trees. Once the sap is collected we begin the sugaring process, filtering and boiling our sap over wood-burning fire, re-filtering, finishing and bottling syrup in small, hand-crafted batches. Find our syrup at market or online (local delivery only) in early spring until product sells out.

- Julie Muth

Maple Syrup

$13.00 | 8 oz. bottle

Pure & local maple syrup made on our farm. We tap maple trees beginning in January, collect the sap, and boil it over a wood-burning fire. No additives and all-natural. Handcrafted in small batches.

SOLD OUT

In 2023, we decided to expand our sugar making to the lost art of growing and producing sorghum. Once a Kentucky cash crop, sorghum making has been in steady decline becuase of it’s labor intensive process of harvesting and crushing the cane, extracting the juice and boiling it down to it’s thick syrup consistency.
We plant in May and begin harvesting the 16’ stalks by hand in early fall before the first frost. We remove the seedhead and outer leaves, running the stalks in a press, filtering the juice, and then boiling that green liquid over a wood burning fire in a shallow pan until we get the finished product.
Traditionally folks eat it over biscuits, but it’s great whipped in butter or to sweeten up your baked beans. Try it in your baking, a natural sweetener in beverages, or in your favorite marinades and bbq sauces.

Sorghum

$12.00 | Pint

Beginning in early fall, we cut and hand-gather stalks of sweet sorghum cane and haul it back to the barn where it gets milled & pressed. Green juice is then filtered and boiled over a wood-burning fire until it begins to thicken and create a dark brown, sticky sweet syrup. Try it on biscuits or as a natural sweetener.

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