![]() Taps are inserted and gently hammered in to secure them in the trees. To start the sap collection process, an approximately two-inch-deep hole is drilled into healthy wood of the tree, at a slightly upward angle, around chest height. If you want to be certain, be sure to consult a certified arborist to help you identify your trees. Manitoba maples can be identified by their opposite branching pattern, green to red-brown twigs, and hairy buds. This will vary each year and for different regions.Īs you will find out, it is quite a process to get the syrup from the tree to the kitchen table. Sap is collected in early spring, when temperatures reach above freezing in the day and below freezing at night. This year our Park arborist, Benjamin Todd, tapped some of our Manitoba maples to test out the amount of sap we can collect with the hope of one day making some maple syrup! Here at Assiniboine Park, we have an abundance of Manitoba maples. While it is well known that the sweet sap of sugar maples can be boiled down to the delicious syrup we Canadians are famous for, did you know you can also produce syrup using the sap from Manitoba maples ( Acer negundo)? We encourage you to look around your yard for Manitoba maples or seek out local Manitoba Maple syrup producers. Please remember that trees in Assiniboine Park and other public spaces cannot be used by the public to collect sap. Ula is apprenticing as an intuitive counselor and studies violin.Please note – The instructions in this article are provided as information only. When not homeschooling with Shannon, she studies fashion design with Saoirse and is often seen stitching up new creations to wear in the cafe on Saturdays while she waits tables. Ula Hayes Hooperīorn in 2007, Ula works closely with her grandfather, Jim, to oversee herd health. Saoirse is passionate about theater, music and fashion design, and studies all three when not working at the farm or cafe. She is also a professionally-trained barista and serves the coffees at Sap Bush Cafe every Saturday morning. She joined the farm team and quickly climbed to become the farm retail manager. Saoirse Hayes Hooperīorn in 2003, Saoirse was homeschooled by Shannon and graduated during the Covid pandemic of 2020. Her fortitude and courage to work creatively within her community to build the farm business led Sap Bush Hollow to be selected as one of USDA/SARE’s most innovative farms in the country. When Adele decided that she would leave her professional career to make the farm a viable venture (at a time when local food was a rarity), she sat down and read the phone book, calling every person she knew to tell them about our products. It is owing to his selective breeding and careful livestock management that Sap Bush Hollow has the best tasting beef, lamb, pork and poultry that can be found anywhere. ![]() Today he applies his theory to his practice and has made the farm a living laboratory. Jim Hayesĭuring his tenure as animal science professor at SUNY Cobleskill, Jim Hayes (Shannon’s dad), began experimenting with the best techniques for finishing livestock on grass. Bob is sous-chef at the cafe, and oversees buildings & hospitality. With a little persuasion and a lot of love, Shannon coaxed him off the coast and high into these hills. ![]() Bob Hooperīefore meeting Shannon, Bob worked as a registered Maine Guide for LLBean in Freeport, Maine. Shannon is the Chef & CEO of Sap Bush Hollow, as well as the author of several books & host of The Hearth of Sap Bush Hollow podcast. They accept checks, cash and all major credit cards. Barbers is open daily from May through December, and they are open on weekends during the winter. Barbers Farm Standĭuring the week, if you are in Schoharie County, the easiest place to find our meats is at Barbers’ farm stand on Route 30 in the Town of Fulton. Checks, credit cards, cash & Venmo are all accepted. You are welcome to shop there any time of day or night. (This is the same shed where you can pick up any online orders). It is located in the little red shed at 832 W. Our honor system farm store features a selection of our meats, local dairy products, frozen heat-and-eat meals and pantry items. We also make a fabulous bloody Mary! Our meats, wool products, local (and not-so-local) beer & wine are also available for purchase. There you can enjoy a fabulous farm-to-table meal, or sip lattes & nibble fresh pastries from our espresso bar. There are three types of Requests in Garden Story: Maintenance, Forage and Conflict. Fulton Rd, is open every Saturday from 9-2. We ship meats the third week of each month. You can see the mail order selection here. Many of our products, including our meats, are also available for shipping. We keep our farm inventory online at We pull online orders every Tues, Wed & Thurs and leave them for pick-up in the little red shed at 832 W.
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