Patterson maple farm has been sugaring for three generations! They only jug their syrups as needed to ensure that what's inside is always fresh, and all of their products are made in small batches to ensure consistent taste. If you happen to be in North-Central Pennsylvania give them a call and they'll happily schedule a tour for you!
"We take pride in producing the finest in quality maple syrup, cream, candy, sugar and gift baskets for those who enjoy the pure taste of nature's premium sweetness."
" For three generations the Patterson family has been producing Maple Syrup, it was almost 100 years ago that Grandpa Patterson first tapped his trees. The tradition was carried on by Father Patterson in much the same fashion, as did his father. They produced enough syrup for their own use and for trading for necessities.
At the time Grandpa was sugaring, there were no tractors or trucks, all the gathering was done with a team of horses and lots of labor. Wooden spiles were whittled from Sumac or another wood with a pithy center. Holes were bored into the tree with a bit and brace and the spiles were driven into the hole. Wooden buckets were set under or hung from the spile to catch the sap dripping from the spile. Sometimes three to four times a day, Grandpa and the family hitched Dobbin to the sled and traveled to the sugar bush to collect sap.
Corner Stones of the old sugarhouse can still be seen today, it was here that the entire family worked to boil the sap into syrup. Wood of course was the only fuel, and it took quite a pile of it. Grandpa was in charge of the work in the sugarhouse to make the syrup, while Grandma was in charge of the kitchen where the cream, candy and sugar were made.
Sugar was at that time poured into molds that formed square blocks of sugar. As it was needed, it was scraped off the block. White sugar was rarely used. All the canning, baking and cooking was done with Maple Sugar.
When father took over the farm he continued to harvest the syap in the same manner. Times were changing and he did keep up with the times. The Wooden spiles were replaced by ones cast from iron, and those were replaced by less costly ones made of tin. The wooden buckets were replaced with covered buckets of galvanized steel, and a Farmall tractor replaced Dobbin. Father made a bit more syrup than Grandpa but the same loving care went into the it.
When Father retired he sold the farm to a son whom also has a love of sugaring. Much has changed in this generation. The demand for syrup and its products has forced production to increase. We still hang a few buckets down by the road but now it's a world of hi-tech equipment including plastic spiles, vinyl tubing, battery powered drills, reverse osmosis filters and stainless steel. There is still a lot of TLC that goes into our products along with lots of pride. We have two large evaporators, which are 6 feet by 16 feet and 5 feet by 14 feet stainless steel pans that are turbo diesel fired, and to keep them supplied takes several hundred thousand gallons of sap. Although we still tap the same trees that Grandpa did, we also lease several other sugar bushes totaling over 83,000 taps.
Each spring we hire several loyal people for tapping and boiling. The sugarhouse is a busy place from November to April. Several times a season the sap flows faster than it boils and we boil around the clock to catch up. The coffeepot never stops during sugaring season; neither does the camaraderie of good friends. After the sap stops and everything is cleaned up we continue the daily process of making various products from the syrup. We only jug our syrup or make the different products as needed to insure that what is in the jug, or shelf is fresh and that all of our products are made in small batches to insure consistent taste.
We are very proud of our history and today's physical plant and would like to invite you to take tour any time of the year."