Kimstead Sugar House
How it all began...
In 2022, a few "Kimstead Farm Alumni" asked to tap some maple trees on the property. With nothing much happening in January, Theresa said, "Sure, why not!" Ron, on the other hand, declared, "I want no part of this." That lasted until he saw us drilling holes in the trees for the sap sprouts. Thinking he could do better, Ron took over—now, nobody but Ron drills the holes. We got a small evaporator and boiled outside, under the lean-to, producing around 9 gallons of syrup.
He added 25 taps that first year to a total of 50 taps. Then Ron's decides on 200 taps in 2023 (plus he built a sugarhouse and got a giant evaporator), then 250 taps in 2024 (adding a woodshed to the sugarhouse.)
Fast Forward to Today...
In 2025, we have 320 taps, all collected the old-fashioned way—with buckets. Using our Gator and a 55-gallon container, we collect and transport sap to a 500+ gallon tank in a building attached to the sugarhouse. Our season runs from mid-January to early March. While we're relieved when it's over, by November, we're eager to start again.
Kimstead Farm is a proud member of both the Massachusetts and New Hampshire Maple Producers Associations, given our close proximity to the border. Safe to say, Ron is fully involved—he might just be a future member of "Sugaring Anonymous"!
We participate in "Maple Weekend" in Massachusetts (March 8th & 9th) and New Hampshire (March 15th & 16th). Come join us either weekend to learn about this 300 year tradition, and maybe even participate in the making of maple syrup!
