Some of the finest maple syrup Vermont has to offer comes from our mountainside sugar maple trees.

At Green’s Sugarhouse it is our mission to produce the highest quality maple products at the fairest prices produced using methods that keep the traditions of our ancestors alive. 

Green’s Sugarhouse is nestled in Finel Hollow, Poultney, Vermont, where our ancestors settled in 1774. Over the years, the tradition of maple sugaring has been passed down through our family for six generations.

Richard Green has been around maple sugaring his entire life. Starting out as a young boy, working on his grandfather’s farm in Castleton, Vermont, he soon realized that he wanted to continue this family tradition. His first memory of maple sugaring as a kid was riding on a sleigh being pulled behind a small old bulldozer. He would ride on the back dragging his feet in the snow when moving and help collect sap from the buckets on the maple trees. He became hooked and by age 9 he wanted to spend every Easter break with his grandfather making syrup. As an adult while living in Charlotte, Vermont, Rich and his wife, Pam, decided to build their own small sugar house. They tapped about 50 maple trees. The evaporator they used a was a 3’x10′ which Richard had purchased from a hermit living in the Adirondacks. Richard actually purchased the evaporator years before he began to pick up sugaring again, but he knew he was going to make syrup someday and that day came.

In 1982, Pam and Rich moved to Rich’s family homestead of Poultney, Vermont, and began to build the present Greens Vermont Maple Sugarhouse.

When Rich and Pam first moved they began by using the family’s old sugarhouse at their old homestead.  They used metal spouts and buckets to tap around 200 trees at first. Some of those trees Rich’s family had been tapping as far back as 200 years prior!

Over the next few years Rich and Pam added some buckets here and there and outgrew his grandfathers old sugarhouse in the woods. In the fall of 1985, he built their new sugarhouse. All of the timber for the building he felled and milled himself. If you ask him he says he only bought the concrete, nails and metal roof. The dimensions of the sugar house were 20’x36′. Big enough to fit a bigger evaporator.  In the fall of 96′ they graduated from the 3’x10′ to a 5’x14′ wood fired evaporator. Richard claims at first Pam was nervous to use it because it was so big!

To fund their growing hobby they began doing farmers markets. In 1984, soon after they moved to Poultney, they began selling their syrup at the farmers market in Rutland, Vermont. Around 1985 the town manager of Poultney, Vermont put out an article in the paper asking that those interested in participating in a farmers market in town would come for a meeting. Being the only ones with prior experience, Pam became the organizer and manager of the Poultney Farmers market which grew and eventually became a part of the greater lakes region farmers markets in our area. They also began to do several craft shows throughout the year.

In the early 2000’s Richard had a growing desire to retire from his day to day job. In 2001 he did just that; they began to work full time at their sugaring business. At this point they had reached 2,200 buckets they would put out every year and even with some help from friends and family it began to be too much work for essentially just the two of them. Richard had decided to make some improvements to grow the business. In 2001 for the first year since 1985 Richard switched from buckets to maple tubing. He’d experimented with it once previous in 1985 but felt it was more work than it was worth. Rich also felt the quality of the syrup he was making was poorer with the tubing at the time. So for 16 years he continued to use buckets. By 2001 he had felt the technology of maple tubing had caught up and had 5,000 taps installed on tubing. His hunch that the technology had caught up and the syrup this newer tubing produced turned out to be the perfect combination to win them many awards! The same year Rich and Pam made the switch to tubing they purchased there first R/O (Reverse Osmosis) machine. This machine would take out a large percent of the water out from the sap and give you a stronger concentration of sap to boil. By doing this it cut their boiling time down and their wood fuel consumption. Less time boiling meant more time they could spend in the woods doing maintenance on the tubing system. Burning less wood meant less time cutting wood and more time to travel to farmers markets and craft shows to promote their products.

They quickly learned that sugaring as a full time business meant the work wasn’t done when the 6 weeks of boiling was done for the year.

Green’s Sugarhouse currently sells almost our whole crop direct to consumers through craft shows, farmers markets, online or at the sugarhouse. After the syrup is boiled we put it into our stainless steel barrels. The barrels of syrup are stored in our walk-in cooler. By storing the syrup barrels in a walk in cooler we are ensuring that the pure maple syrup we put in our retail containers and other products is as fresh as the day it was made! Periodically throughout the year the syrup is taken out of the cooler and canned in retail containers or made into other products for your enjoyment.

Rich and Pam put emphasis on producing the highest quality maple products on the market. Their Maple Syrup, Maple Cream, Maple Candy, and Maple Granulated Sugar are all one ingredient pure maple products!

Their other products such as our Maple Sugar Spices, Pancake Mixes, Dressing, Jams and more are handmade at our sugarhouse with only top quality ingredients

Green’s Sugarhouse products are produced in small batches throughout the year to ensure our customers receive the freshest product possible! Not one that has been sitting on a retail shelf or in a warehouse for a long period of time. 

At Green’s Sugarhouse we love producing maple products, teaching people about maple products, and sharing our products through interactions with our consumers. We love educating them about the health benefits of pure maple syrup, how its made and delicious recipes to try it in.

Today, Rich and Pam continue the tradition together with their two beagles, Tapper and Ellie, who are always happy to greet visitors at the sugarhouse!

Looking for Even More ?

If you have more questions or want to learn more about sugaring follow us on Facebook at Green’s Vermont Maple Sugarhouse, on Instagram @greenssugarhouse or sign up for our Emailing list. You will also be notified about new products, enter in our free giveaways, learn recipes to use pure Vermont Maple and much more. 

Thanks for taking the time to read!