Course Maple Farm

The Corse Family has worked their farm since 1868. They have annual Maple Syrup production records posted in the sugarhouse beginning with the 1918 season. Currently CORSE MAPLE FARM is owned and operated by Roy & Vanessa Corse.

It takes 12,000 or so taps to produce an annual crop of 4000 gallons of pure Vermont maple syrup. In order to produce this quantity of maple syrup, sap is collected from maple trees growing on their property as well as trees owned by other family members, friends, and neighbors.

Storage Tips: Always refrigerate after opening. To preserve maple’s fresh flavor and prevent crystallization, it can be frozen. Freeze and thaw any number of times, just thaw completely, mixing in any condensation on the top before use.

At Halladay's they hand blend and package their famous line of specialty dip and seasoning blends on their family property, in Vermont. Their fun line includes unusual blends such as Lobster Bisque, Wood Fired Pizza, Buffalo Chicken and Blue Cheese, Chardonnay and Cheddar Ale dip and seasoning blends. Create quick and delicious dinners with their great variety of dinner blends like burger, pasta and chicken seasonings. Whip up a batch of their new bestselling beer bread to serve with their soup mixes. Leave room for dessert with their crisp and no-bake cheesecakes mixes! All Halladay's products begin in the Kitchen, not in the lab. They are a great alternative to generic seasoning blends. Their mixes are natural, GMO and MSG free. Experiment, have fun in the kitchen and spice it up with Halladays.

Sidehill Farm

One of the first specialty food companies in Vermont, Sidehill Farm started in the 1970's when Dot and Ben Naylor resurrected old family recipes for artisanal jams and began producing them for friends and family. Their children spent many summer afternoons picking raspberries for those first jam batches. Folks appreciated the unique way Sidehill Farm makes their jam: No pectin or artificial ingredients, just boiled-down fruit and sugar, handmade and hand-stirred, which produces a jam with more fruit and more flavor in every bite. Before long Ben and Dot began making jam full time for specialty food shops throughout Vermont.

In 2000, Dot and Ben passed on their jam-stirring spoon to their son Kelt and his wife Kristina. Joined now by their children Caroline and Max, the Naylors have been carefully expanding Sidehill’s offerings with new jam flavors and a line of Vermont Maple toppings. Their product line now includes 18 jams and fruit butters.