Maple & Birch

Established in 2014, our small family farm carries on the long tradition of Vermont sugar making. We collect the sap from our maple trees, boil it over a wood-fired arch, and hand bottle each gallon. Each bottle contains the purest maple, our family passion, and of course hard work. Boiling over a wood-fired evaporator give the sugars in the maple sap more time to caramelize into perfection, giving it a more authentic maple taste than the oil fired counterparts! Taste the difference...

Selling our maple retail on farm and online, wholesale to local and out of state markets.  Ask for our Maple in a store near you!

Inquire for wholesale below.

What to Use Your Maple with?

For maple recipes please check out the Vermont Maple Sugar Maker's Association webpage. 

Sweeten your coffee with maple, use over hot cereals, boil your carrots in water with syrup, pour over your favorite stacks of pancakes or waffles, use in plain yogurt, or add to all your favorite sweet recipes.

Birch Syrup

A unique delicacy syrup used mainly in cooking and baking.  It's nutty savory flavor from a high mineral content adds to any dish.  More frequently used with meat and fish, in dressings, for baking and cooking, and over ice cream.

Our birch syrup making season begins towards the end of our maple season. It takes 100 gallons of birch sap to make one gallon of syrup - compared to maple which takes 40 gallons of sap to one gallon of syrup.  This is due to the lower sugar concentrate in birch sap.  Made in the same way as our maple, we concentrate the sap to make our boiling time more efficient over our wood fired arch.

Gateway Farm Birch Burgers

1 lb  grass-fed burger

1/8-1/4 cup of Gateway Farm birch syrup 

(depends on preference, we use the full 1/4)

1.5 teaspoons rosemary (fresh or dry)

1 teaspoon minced garlic

1 teaspoon course ground dijon mustard             (optional)

Combine all ingredients, form and cook to preference.  Our favorite toppings include mild cheese and/or carmelized onions.

More Recipes