Friday, April 27, 2018

Longest Season On Record

The 2018 Maple Syrup Season was a record-breaker of sorts. April 23rd was our final day of production, the latest we've had in our history of making maple syrup. The previous record of April 22nd happened way back in 1978! Although this year's season was extremely long, the yield was average overall due to many stretches of cold weather throughout.

You will find us this Saturday at the annual festival in Elmvale. Bundle up and come on out for one last maple hurrah! You can enjoy a pancake breakfast, tour a local sugarbush, watch the log-sawing competition, have some maple sugar-on-snow, and most importantly stock up on McCutcheon's Maple Syrup 😉 Hope to see you there!


Friday, March 30, 2018

Open Easter Weekend

https://www.facebook.com/McCutcheonsMapleSyrup/videos/1653938574695083/

We have had a few inquiries, and yes, we are open for visitors this Easter weekend from 1pm - 5pm daily, including Good Friday!

This week we finally broke through the cold spell, and the above-zero daytime temperatures were exactly what we needed for the sap to run again. The sugarhouse shelves are well stocked with all the delicious, fresh maple goodness you need to complete your Easter feasts! Hope to see you

Sunday, March 18, 2018

Finally Steam After Many Days of Teasing Temperatures.


It’s been over a week of freezing nights and daytime temperatures that crept up towards zero or barely above. As a result, we were getting very short and small dribbles of sap coming into the tank in the afternoons, but not quite enough to fire up the evaporator. Our sap tank has been building up a frozen sap-burg, as you can see! Today we finally had enough to boil down, and it sure was nice to smell that maple steam.

We remain open 1pm - 5pm daily, and still have lots of syrup that was made earlier this season available. Hopefully some warmer days are coming and we’ll get back into full swing soon!

Sunday, March 11, 2018

A Unique Phenomenon - The Spring Sapsicle!


A unique phenomenon - the spring sapsicle! The conditions are just so close to being perfect for the sap to run with sunny skies and temperatures hovering right around the zero mark. Sapsicles occur when it is warm enough that the sap in the tree is liquid and trying to run, but freezes when it is exposed to the cold air as it drips out. Another of nature’s delights, however, we’d rather be making syrup! C’mon warmer days!!

Friday, March 9, 2018

Art & Maple Syrup

If you are looking for something to brighten up your weekend, come visit us at the farm and you’ll see something new on the shelves in addition to the usual spring sweetness - Carley’s art is now for sale! 


Those who are unfamiliar and wish to see more may do so at www.instagram.com/drifters.escape

The weather has been on the cool side this week and so we have had only very small runs of sap, if any at all. The weekend looks to be continuing along this trend, but we never quite know what Mother Nature will bring our way. We remain open daily from 1pm - 5pm. Happy March Break to all!!

Friday, March 2, 2018

2018 Syrup Is Here!!



It has been a quick, early start to the maple syrup season this year and we have produced our first batches of delicious, first-run liquid gold. We will be open at the farm beginning tomorrow, Saturday March 3rd from 1pm - 5pm, and we will be open daily for the remainder of the season with the same hours.

After a very spring-y spell kicking us off in February, the forecast shows a bit of a cooling trend in the coming days. Please dress warmly if you come for a visit, and bring your spring sweet tooths for a taste of sugar-on-snow. Keep your eye on the temperature and remember that it needs to be a bit above zero for the sap to run. We will also keep you posted on the goings-on at the sugarbush this weekend, so check back here for updates!

Hope to see you all very soon!

Sunday, February 18, 2018

Happy Family Day from the McCutcheons!

I guess we’ve got syrup in our veins — the first signs of spring really get us running! We were out in the sugarbush today doing one of our favourite things, tapping!


Last year’s crop is long sold out, so we remain closed until we have some fresh syrup available. We will be sure to keep you all up to date as we continue our preparations, and you will be the first to know when we are open for the season. Happy Spring, from our family to yours!

Friday, April 7, 2017

Season Ends, Dark Syrup Is Available

 April 7th aka March 38th?!

We had a fairly significant snowfall overnight and things are looking a little different at the farm today then they were earlier this week. Despite the return of winter, our production season has come to an end. In the middle of the week, the spring peepers were singing, and the maple syrup flavour changed to signify the end of the season.

Those of you that have been patiently waiting will be pleased to know that we were able to produce some dark maple syrup in those final few days, and it is now available for purchase at the farm. We are open today, Saturday, and Sunday from 1pm - 5pm. After this, please call (705) 835-5780 to check our hours as we will be busy with sugarbush clean-up, and hoping for warmer days like everyone else!

Saturday, April 1, 2017

Coming to the End

The sun is shining, the snow is melting, and the sap is slowing down to a trickle. We have not had frost overnight for a few nights now, and the forecast is not showing any in the near future. As such, we anticipate that this may be our final weekend of production for the season. It is beautiful weather for a walk in the sugarbush, and it may be your last chance to see sap in the lines until next year so come by, say "Hi", and stock up on natural sweetness. We are open today and tomorrow from 1pm - 5pm.



Saturday, March 25, 2017

New Grading System for Maple Syrup

It was full steam ahead at the sugarhouse today, and the sweet smell of maple is in the air.

Some of you that have been out to the farm may have noticed the new grade stickers on our bottles this year. The regulations for grading maple syrup in North America are changing to become more standardized. The chart attached here helps to explain the transition which is taking place over the next year. Our delicious McCutcheon's Maple Syrup is not changing one bit, just the name of it is. For this season, you will see both the old grade name and the new on our bottles as we transition. Next year, our labels will change to reflect only the new names.

Using the new grading system, we currently have a small amount of early "golden" syrup at the farm, as well as lots of "amber". The "dark" syrup that comes with warmer weather at the end of the season has not been produced yet, but we hope to make some, and will let those of you that have been waiting know as soon as it is ready.