End of Season Musings
The pandemic had only very recently been declared late in our boiling season, so nothing much changed here until we were done. We just continued to do what we had to do to get in our crop. It feels…
Dufresne Sugar House interview on WGBH
Keith Dufresne, of Dufresne's Sugar House, shown in an interview with Brian Sullivan for Connecting Point on WGBH.
Cozying Up with Maple as Winter Closes In
The days are getting shorter and the nights are getting longer and it is getting quite chilly outside. So why not come in and cozy up with a cup of maple hot chocolate and a slice of homemade maple banana…
A Sweet and Sappy Story
At the end of March 2019, I (Jacqueline) received a call from Nikki, a hospice nurse, asking if we were still gathering sap, because everyone in her area was already done (she lives south of us). Being that is was…
Syrup Stampede
Our own Lainie Dufresne ran in the first Syrup Stampede, a race sponsored by Dufresne's Sugar House, to benefit Empty Arms Bereavement. Her run was also sponsored by many of our friends, relatives, customers and fellow local business owners, including…
Recent Mail at Dufresne’s Sugar House
Dufresne's Sugar House donated syrup to the Massachusetts Agriculture Promotion Board for the 2018 "Taste of Massachusetts" reception at the State House on Massachusetts Agriculture Day. We thought legislators might want a taste of the best syrup produced here in…
Community Support by Dufresne’s Sugar House
Dufresne's Sugar House is proud to support our community in many ways, including being a major sponsor for the inaugural Syrup Stampede, coming up on April 8, 2018 at Look Park in Florence, Massachusetts. The first hundred registrants for the…
Daytime Boiling at Dufresne’s Sugar House
We had a rare event here today at Dufresne's Sugar House. We boiled sap in the morning. We had had a power outage after our last boil and had not realized that it upset our equipment. When we tried to…
2018’s syrup coming off the evaporator
The first syrup of the 2018 season at Dufresne's Sugar House coming off the evaporator after the hours it takes to "sweeten the evaporator", the time we are boiling to get the sap concentrated enough to be syrup. …
Firing up for the season
Here we are, at Dufresne's Sugar House, firing up for the first time in the 2018 sugaring season. It's about 9 pm at this point. We spent the day gathering and filtering sap, and getting everything ready to…