If you see steam we're makin' syrup
Willow creek sugar house
If you see steam we're makin' syrup
If you see steam we're makin' syrup
If you see steam we're makin' syrup
My name is Brad Rice, I am a chef by trade and I have a love for the outdoors. With that combination, making maple syrup is perfect for me. I also get a chance to get out of the house in late winter when cabin fever is at its worst.
The spring of 2009 was my first season of making pure New Hampshire maple syrup. I had 25 taps and made several gallons of wonderful amber gold. The sap was boiled on my backyard rig with a roasting pan on cement blocks. It was then I realized I had been bitten by the maple bug and fell in love with the process.
The following summer I started out building a shed and came across an evaporator and my plans changed just a bit. I decided to make my shed a little bigger and add on a few more taps. The end result was a beautiful sugarhouse, a Patrick Phaneuf 2'x6' Stainless Steel drop flue evaporator and about 250 taps for the 2010 season.
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