COVID-19 UPDATE

We are lucky to remain operational during every phase of this difficult time, providing as much real maple syrup to grocery store shelves as we can. With only a two person team, we haven't had to cut back staffing at all. Actually, we've found the demand for local food products increase to nearly overwhelming.

Limited travel has resulted in a shortage of Canadian and out of state maple products in Rhode Island. Left is an image of a shelf with no real maple syrup except our own. Maybe you tried Rhode Island syrup for the first time recently - we hope you liked it! 

Online sales are still new to us, so like many farmers we've had to learn to make adjustments. We truly appreciate those individuals who made the effort to support us directly with online sales, and apologize for deliveries which were unfortunately delayed.

Rhode Islanders have all shown incredible resolve and determination to stay safe and keep moving forward. Thank you for taking care of yourselves and loved ones, and supporting your local farmers when you can!

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Welcome

Charlie Chase owns Charlie's Sugar House in Coventry, Rhode Island. Charlie has been tapping trees almost as long as he can remember, originally taught by his father for a 4-H project that got out of hand. During the spring maple syrup season, Charlie is always willing to stop what he's doing and give an impromptu tour of the sugar house. There's no sound quite like the rolling boil of thousands of gallons of sap, and no smell better than sweet vapor spreading to fill the entire building.

​Real Maple Syrup

Maple syrup is produced from boiling down raw maple tree sap, which actually looks and tastes like water! The trees store starch for the winter, like a bear preparing for hibernation. In the spring it is converted to sugar for new growth of buds and leaves. Healthy trees have plenty left for us to drill a hole and hammer a spout just under the bark for collection. This sap is immediately boiled to produce the rich syrup we love!