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HISTORY OF FRENCH HILL FARMS
French Hill Farms was established in 1990 in a small sugar house with a hobby style evaporator. Chris, Mark, and Jim Hungerford assisted Tom in gathering neighborhood sap from buckets and boiling it.
In 2004, a 24'x 40' sugarhouse was built with a 3' x 10' wood-fired arch to handle 3000 taps, most of which were on pipeline.
The bush was expanded in 2008 to approximately 5000 taps. A two-column reverse osmosis sweetens the syrup to 12 percent, which allows the arch to handle the increased sap. All the syrup is filtered through a 7" press and packed in various sizes and barrels. The sugar bush is organic compliant using health spouts, and pesticide free materials. |
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