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The Franklin Farm is a certified organic family farm located in the southern Vermont town of Guilford.


The trees were good to us again this year

Mary Ellen Franklin

Before and during the sugaring season, people always ask what we think the season will be like. One thing sugarmakers can count on is that the current season will be different than last year's, no two ever being exactly the same. There is no way to know what the weather will do and how the sap will run.  This year we tapped the trees the weekend of February 18 & 19, which turned out to be perfect timing as the temperatures warmed up and the sap began to run immediately. David boiled every day for 3 weeks, something he has never done in his 20 years of sugaring! A high volume of sap was collected. However, the sugar content was considerably lower than usual. At 2% sugar it takes 40 gallons of sap to make a gallon of maple syrup. One day David figured he boiled 70 gallons of sap to make a gallon of syrup! After that, he stopped doing the math.

David, John, and Al Franklin Jr. boiled for the last time on Saturday March 31, 2018. A grand total of 383 gallons was produced. Our average crop is about 420 gallons.

Thank you to everyone that helped us out. There is no way we could have done it all without you or had as much fun in the process. A weekend of tapping fun with Neil and Paul Franklin, Paul's girlfriend Ryan Thompson, college friends Mogley, Matt, Jane, and Nick. Al Franklin Jr., Greg Flickenger, Rob and Tyler Potter, Dana Franklin and his friend Dan, Sierra Gardner and Alex all helped with firing and filtering and splitting and stacking wood. And much gratitude to Mark and Kate Bowen and Rick Zamore for the invaluable piles of slabs and pine and hemlock logs that helped make it possible to boil all the sap that came in!

 Each sample represents a different day of boiling. Two more windows full of samples are not shown.

Each sample represents a different day of boiling. Two more windows full of samples are not shown.

 David drawing off syrup. From here it is checked for correct density( brix sugar) and then filtered.

David drawing off syrup. From here it is checked for correct density( brix sugar) and then filtered.

Hello and Welcome.

Mary Ellen Franklin

For quite some time I have contemplated writing a Franklin Farm blog. As winter sets in, it seems as though this may be as good a time as any to begin. Few people make their living farming anymore. If you have never lived this way, or known relatives that did, you might find this blog interesting.

In these entries I will shed light on my family's work and our commitment to the animals we partner with here on the Franklin Farm, as well as the diverse, beautiful and productive land that supports us all.  

I encourage you to comment and ask questions. I will do my best to respond.

Till next time, Mary Ellen Franklin

Franklin Farm Whole Grain Pancakes

Jesse Fox


Back when David’s father Bill Franklin was growing up here in Guilford, pancakes were served every morning at breakfast. Most of the time with maple syrup, but also with left over gravy from supper the night before. They were wholesome and filled everybody up till dinner was served at noon. Here on the farm we still eat them two or three times a week instead of boxed cereal.

Franklin Farm Whole Grain Pancakes

  • 1 Cup whole milk*

  • 1 Tbsp. vinegar or lemon juice

  • 1 Tbsp. mild oil (such as sunflower, canola, vegetable)

  • 1 large fresh egg

  • 1/2 Cup white flour**

  • 1/2 Cup whole wheat flour**

  • 1/2 Cup whole oats

  • 1/4 Cup corn meal

  • 1/2 tsp. each: baking powder, baking soda, and sea salt


*You can use low fat or skim milk but you will have to add another Tbsp. of oil.

** These pancakes work really well with Bob’s Red Mill 1:1 Gluten Free flour.

1. Mix wet ingredients in a medium sized bowl. 

2. Mix dry ingredients together well.

3. Combine wet and dry. Stir well. If too thick, thin with a little milk or water. 

Add fruit if you like. We like blueberries and/or raspberries. Another favorite is apples and cinnamon.

Generously oil a griddle or heavy fry pan. Drop batter by the spoonful into hot oil. Cook on first side till bubbles appear and edges look a little dry. Flip and cook a minute or so more. Pile on a plate and serve with plenty of Franklin Farm Maple Syrup.