Welcome to Nebraska Knoll Sugar Farm

Each spring since 1980 we, the Coty family, have tapped sugar maple trees in the foothills of Mt. Mansfield. The mountainside sugarbush slopes up from Nebraska Valley in Stowe, Vermont, six miles from the village and part of the scenic view from Trapp Meadow.

Our retail room features maple products for sale, tasting samples, and a display of photos and artifacts. You’ll walk through a door into the evaporator room where we boil the sap. Next door is the 40-cord woodshed.

*****UPCOMING EVENTS:*****

Saturday, March 8th, 11am: TAP A TREE and HANG A BUCKET
Saturday, March 15th, Noon-4pm: SEASON OPENER — SUGAR-ON-SNOW
Sat-Sun, March 22-23, 10am-4pm: VERMONT MAPLE OPEN HOUSE WEEKEND

OPEN HOURS THIS WEEK:
Friday, 3/7: 10am-5pm, no Visitors Boiling Hours today since it is too cold for a sap run.
Saturday, 3/8: 10-am-5pm, still too cold. SEE ABOVE.
Sunday, 3/29: CLOSED

FALLS BROOK LANE ROAD REPORT, 3/8/25. Light new snow over variable surface. ALL WHEEL DRIVE and SNOW TIRES are ESSENTIAL. The road is ONE-LANE and NARROW. If you meet another vehicle, someone will need to back up to one of the driveways along the road.*****

In MARCH we set the Open Hours day by day, depending on sap runs.
VISITORS BOILING HOURS will replace regular hours. These are times when we are boiling sap.
Please check the Nebraska Knoll homepage each morning for updates, as these hours change daily.

The next thaw and probable sap run is sometime next week.

MAPLE SYRUP TASTING is offered during all open hours.

A SELF-GUIDED EXPLORATION is offered during all open hours. Peruse photos and displays in the evaporator room where we boil the sap.

CONTACT EMAIL: info@nebraskaknoll.com

*****Visit our Blog to glimpse the boundless perspectives on Nebraska Knoll maple sugaring.*****

MAIL ORDER: We are now accepting pre-orders of 2025 maple syrup. The mail order room is temporarily closed until the new crop comes in. (When open, we ship weekly within the U.S.) To order go to the Online Shop.

Maple sugaring comes with the territory here in northern Vermont. The Nebraska Knoll "terroir" - the unique quality of our syrup - derives from the soil, the weather on the knoll, and the blend of traditional and modern practices particular to the Coty style of sugarmaking.