Greenlaw Maples

Our History in Elmvale

When Jaret and I first decided to tackle this kettle of fish we were in our mid-twenties, with one two year old, two full time jobs and two fraternal buns in the oven! Some might think we were nuts, looking back we were; today, however we wouldn’t change a thing. Making maple syrup is a fading tradition, many producers are getting “more mature”, and there are very few younger people saddling into the sport. Truthfully understandable in the time we live in. Late nights, early mornings and hard hits to our vacation time make it all happen. Old Mother Nature has a mind of her own, planning for the spring thaw is not easy; we do our best to have most of our prep work completed by March 1. Once the downed trees and limbs are cleared, tubing repairs are made, and yearly upgrades completed, we can begin the annual ritual of tapping trees; about a week long process. In ideal seasons, our first “boil” is the first weekend of March. Sitting here in mid-February, looking at
the weather predictions, that might be unlikely this year. How I look forward to the sunny days ahead, walking the trails, checking vacuum in the lines, and touring groups through our woods. We have some of our best times connecting with friends old and new during the late nights in the ol’ sugar shack, boiling, firing, waiting, bottling and cleaning, oh the cleaning!… The good ol’ days indeed! Like most other producers we would love a new sugar house; ours was built by my  great grandfather,my grandfather, my dad and uncle. Many upgrades have been done over the years including our new lead free evaporator, the installation of food grade components and some comfort features including a heating unit, but as we curse the crooked floor and make repairs to the structure we can’t help but smile knowing that we’re continuing not only a truly Canadian, but also a truly Greenlaw tradition. Please visit our sugar house this spring. We will do our best to explain our craft, welcome you to walk our trails and gladly offer you samples of our maple syrup.

Jaret and Pam (Greenlaw) McLaren