Because we couldn't find any sugarhouses that were boiling sap on Maple Open House Weekend, I asked local maple producers, from whom I always buy my syrup, if they would allow us to photograph in their sugarhouse when the weather allowed them to cook. They kindly agreed, and we visited on April 3rd. The harvest was late this year, but plentiful. The syrup made here is the best, but because of sugarhouse thefts in Franklin County this year, the farmers asked me not to identify their farm.
I wish we could tell you where to buy this syrup because it is the best. Each farm's syrup is different because of weather, which run of the season the syrup is made from, the soil, and other variables. This farm makes the best syrup because it has a thick, smooth vanilla butter tone to it. There is also a suggestion — not a taste or smell, not even a hint — of wood smoke. When you cook with this syrup, that sense of wood smoke reminds me of being in the steam of the sugarhouse. Contact me if you want to know where to buy this syrup.