Sugarmaking season is finally over, and the rewards are sweet. James Coe and Nella Cargioli Coe of Ledgenear Farm in West Glover started sugaring their 550 taps in 2011, and 2013 was their best year yet. The farm is on James’ family’s land and he has sugared the same bush since he was a kid, but this time around the Coes are using pipeline and vacuum instead of buckets and a tractor and an efficient 30”x10’wood fired arch without RO. “It made for a lot of boiling and socializing this year,” says Nella. The Coe family’s small sugarbush produced 200 gallons this season – a great year for many local sugarers – with plenty of dark syrup and a little fancy.
Ledgenear Farm packs their certified organic syrup in glass and sells it mostly on-line and at farmer markets in Boston and NYC. The rest of the family helps, and son Jude (7) is particularly becoming a young sugar maker, with 30 of his own taps and plans for expansion. The Coes find that sugaring is a good way to spend time with family and enjoy the bad weather in mud season, and cutting, splitting, and hauling all that wood for the arch is good recreation the rest of the year. “We could live a season without sugarin’, but the living wouldn’t be as good!”
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