Maple syrup is one of nature’s sweeteners that is easy to collect, process, and preserve. On our small homestead we tap 24 maples using the old-fashioned method of buckets and spiles. We have mainly silver maples on our property which yield less syrup, but we canned 20 pints this year. Maple syrup is a great opportunity to get outside in early spring and break free from the doldrums of winter.
I was born and raised on a dairy farm in southwest Wisconsin until I was 8 years old. I always had a strong connection with the environment and wanted to live off the land. At college, I met my future husband and together we have learned self-sufficiency skills and now have a country home, barn, and 17 acres where we can expand what we know and live more independently. Together we are passing down our knowledge to our 5 year old son who tags along with us in all of our adventures. Chickens, honeybees, a large organic garden (50 x 100 ft.), 41 fruit trees, and 53 fruit bushes complete our homestead and keep us busy. We are constantly adding on to our homestead and learning more ways to live self sufficiently.
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