White Rock Farm has been in the same family since 1791 - the same year Vermont was founded. The idyllic farm is at the end of a dirt road, cradled between rolling fields wrapped by the surrounding forest of maple trees. The land all slopes in toward the farm which works well for gravity flow. In summer, the pastures are dotted with cows, and the massive quartz rock stands out against the green grass.
Tim and Janet, their boys Matt and Joe, and all of the other family and friends enjoy the spring maple sugaring season. They tap about 1100 trees every year and they don’t use vacuum pumps or reverse osmosis. While Matt and Joe tend to the dairy farm, Tim is often at the family’s sawmill. The mill provides a steady source of income as well as plenty of slab wood to use for fueling the maple syrup evaporator. They boil the maple syrup over large open pans. From the cows, to the sawmill, to the pure maple syrup, it’s about as old fashioned as it gets.