by Shane Smith, Outreach Coordinator
North Family Farm is named after
the North Family of the Canterbury Shakers who settled the land in 1792. In
fact, the boundary of North Family farm borders the land currently occupied by
Canterbury Shaker Village. Since 1950 the farm has been a family-owned
business. Owners Jill McCullough and Tim
Meeh generate renewable energy from wind, sun, biodiesel and sustainably
harvested firewood to create their New Hampshire Certified Organic Maple Syrup. Currently they tap about 50 acres of maple
trees each season. That ultimately adds up to about 900 gallons of maple syrup
produced annually.
Beautiful barn |
The farm has 20+ miles of plastic tubing for sap collection |
When we walked into the sugarhouse at North Family Farm, we were surprised to see a machine that looked like it belonged at a NASA lab rather than a family farm. The machine is a reverse osmosis filtration system. Reverse osmosis is a filtration process where most of the sugar and minerals are separated from the water in the sap. Maple sap as it comes from the tree is 98% water and 2% sugar and minerals. Maple syrup is 76% sugar and minerals. 42 gallons of water must be removed from the sap to make one gallon of syrup. The water is usually removed by boiling the sap until only the syrup remains. The concentrated sap is then boiled into syrup on their high efficiency firewood gasification evaporator. Energy consumption is dramatically reduced by this method.
The Co-op carries North Family Farm maple syrup in both grade A and B and can be found in our bulk section and our baking aisle.
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