Editor | Moo Dog Press

Sap Flows, It’s Maple Syrup Time • SARE Farm Partnership Grants

March 5, 2026 Editor

Alchemy.

Inside a sugarhouse. CB/MDP

Time flows and a tree transforms sunlight, water, earth and air into growth and matter. The rustle of leaves, the color in autumn, shade and beauty are all bonuses for those who notice. For children who climb and build forts, a tree is both friend and magic, a place to retreat and observe, dream and test nascent climbing skills.

Sweet sap is the literal lifeblood of certain tree species – gathered drop by drop, hauled to a sugarhouse and then distilled with heat, time and patience. The result is sweet syrup. One of the finest experiences in the world is to sample fresh-made syrup – from the source where it is transformed, inside a sugarhouse. Next best is fresh warm syrup drizzled on clean new snow.

Connecticut Maple Syrup Producers Association is a great year-round resource for maple products, town by town listings: https://www.ctmaple.org/where-to-buy-ct-maple-products—list-by-town.html.

The Maple Cookbook, Connecticut Style, International Edition is now available. The book includes more than 150 recipes from friends and family, including 26 from chefs from all over the state. And 25 of those recipes have been translated into French, Italian, and Spanish (with appropriate metric and Centigrade notations). You’ll find lots of tasty new ways to enjoy maple syrup; cost is $20. If you are interested in getting one, or multiple, copies send a note to info@ctmaple.org with your request.

The production of this International Edition was made possible with funding from the Federal-State Marketing Improvement program of the Agricultural Marketing Service, U.S. Department of Agriculture, the Connecticut Department of Agriculture and the Connecticut District Export Council.

From the official site: An Integrated Approach to Producing Syrup from Maple, Birch, and Walnut Trees by Michael Farrell.

“The Sugarmaker’s Companion is the comprehensive guide small-and large-scale syrup producers have been waiting for in their quest to create a profitable business model. Michael Farrell documents the untapped potential of American forests and shows how sugaring can turn a substantial profit for farmers while providing tremendous enjoyment and satisfaction. Farrell, sugarmaker and director of the Uihlein Forest at Cornell University, incorporates the wisdom of traditional sugarmaking with the value of modern technology (such as reverse-osmosis machines and vacuum tubing). His balanced view of the industry offers a realistic picture of how modern technology can be beneficial—economically and environmentally.” His book is available from Chelsea Green Publishing.

Then there is the annual Hebron Maple Festival, March 21 and March 22, 10 a.m. to 4 p.m.

Donkeys and the Eeyore Museum make this unique. Be sure to check updates on the event Facebook page www.facebook.com/hebronmaplefestivalct since the weather will be variable as it is March in New England.

Did you know? Sweet syrup can be made from sugar maples, shagbark hickories, birch, and other trees. Here is a link for a story in Wild Foodism about 22 tree sources for sap and syrup.

The annual Hebron Maple Festival is delicious fun.

The event began because Selden Wells, owner of the Wells Sugar House, decided to do a fundraiser to benefit the Hebron Library, according to the official site. “His idea was to have a ‘sugar on snow’ gathering at his house, which resulted in an unexpected and excited crowd of maple-loving people. He then contacted the other local sugarhouses and organized the first Hebron Maple Festival. The event has been run by a very dedicated group of volunteers for the last quarter of a century. Since 2016 The Chamber of Commerce, Inc, Windham Region recognizing the value of this event to the local businesses and nonprofits agreed to become the event organizers.”

Here’s the web site https://www.hebronmaplefest.info/sugarhouses for which sugarhouses are open this year.

For a look at the process, visit the Wenzel Sugarhouse site – recipes shared there too.

Part of the process of making syrup. Wenzels ship syrup by arrangement. Image is linked to their site; story and more photos.

Remember, after the festival is over, the maple syrup crafted remains for those who seek this liquid gold. Call ahead to arrange a tour or to get more for your pancakes or to drizzle on vanilla ice cream and other uses. Recipes are often shared by those who love maple sugar and syrup. Here’s one.

“Joyce’s Recipe for Maple Pudding cake” via Wenzel Sugarhouse. (Yes, they will ship their delicious products. Their phone is listed below the recipe.)

Joyce’s Recipe for Maple Pudding Cake

1 1/2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup chopped walnuts
1 1/2 cups real Connecticut pure maple syrup
3/4 cups water
2 tablespoons butter

Whipped cream or ice cream

Mix together the flour, sugar, baking powder, salt, milk and nuts. Pour into a greased 8 – inch square pan. Combine the maple syrup, water, and butter in a small saucepan. Heat just until the butter melts. Pour the warm sauce over the cake batter, but do not stir!

Bake in a preheated 350 degree oven for 45 minutes.

Serve warm with whipped cream or ice cream. This recipe serves 6.

A pudding-like sauce forms as the cake bakes.

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To arrange for them to send real maple syrup from Connecticut contact Ron and Joyce: (860) 649-0841.

Sign of the season. Cold nights, sunny days.

And psst.

According to a USDA report, “Pure maple syrup contains 20 beneficial compounds that play a key role in human health. A researcher at the University of Rhode Island is investigating how bioactive compounds in maple syrup may help protect the body’s immune system; have a positive impact on chronic inflammation, including metabolic syndrome, brain health, and liver disease; and promote a healthy gut. The project will also produce new information on clinical markers of inflammation and insulin sensitivity. The results of this study may show that indulging in maple syrup does not have to be a guilty pleasure.”

Well, yum.

Now on to a related farm, farm partnership pportunity:

Form follows function in this barn.

The Call for 2026 Northeast SARE Partnership Grant proposals is now available. Approximately $900,000 has been allocated to fund projects for this grant cycle. Awards of up to $30,000 are available, depending on the complexity of a project. Proposals are due no later than 5 p.m. EST on April 14, 2026.

Northeast SARE Partnership Grants provide the resources to explore new concepts agriculture conducted through experiments, surveys, prototypes, on-farm demonstrations or other research and education techniques. Projects address issues that affect farming with long-term practical impacts in mind.

A page from the history of Clover Nook Farm in Bethany, Connecticut. Page 9 to be exact. Visit the farm store, chockfull of good food, produce, interesting books too about local history.

The Northeast SARE Partnership Grant program funds research and/or education projects that are led by a researcher, educator or agricultural service provider working with at least one farmer, exploring innovative topics through experiments, surveys, prototypes, on-farm demonstrations or other research and education techniques.

Ideas and flavors meet people. The Eastern States Farmers Market at The Big E, delectable food at a cooking demo–lively conversation and hearty recommendations about the economic effects of supporting farm markets, local businesses, CSAs, producers.

Partnership Grant projects must:

Be led by a researcher, educator or agricultural service provider.

Collaborate with at least one farmer who meets Northeast SARE’s definition of a farm.

Impact both the farmer partner and other farms in the region.

Explore an innovative practice and/or introduce an existing practice to a new audience of farmers.

Include outreach activities, or sharing of project impacts and results, to the agricultural community beyond the project team and project participants.
Align with proposal criteria.

Northeast SARE covers the Northeast and Mid-Atlantic states of Connecticut, Delaware, Maine, Massachusetts, Maryland, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, West Virginia, Vermont, and Washington, D.C.

This program is specifically for collaborating with farmer partners to explore innovative topics. Northeast SARE will be releasing calls for proposals for other grant programs in the coming months. Join the mailing list to stay informed: https://northeast.sare.org/mailinglist.

View the project final report: https://projects.sare.org/project-reports/one21-395/.