From the March 22, 2026 Codman Community Farms member newsletter, republished with permission.
For the past many weeks, it’s been maple sugaring season in New England. While Codman Farm doesn’t run a commercial sugaring operation, we do participate in this seasonal celebration with an incredible group of dedicated volunteers leading the effort. The maple sugaring season comes on quickly and usually ends just as swiftly — so our volunteers need to be at the ready to tap the trees and begin the labor intensive process of hauling all the maple sap back to the farm for boiling down to syrup.
Our guest contributor this week is Stephen Hoenig, longtime Lincoln resident, former Codman Farm board member, and yes, Sap Head in Chief. Steve has been leading our sapping effort for many, many years and we are eternally grateful for his hard work, passion for sugaring, and his absolutely infectious positivity and good cheer. Here is his tale:
Exactly one month ago this afternoon (as of a few days go), I gathered our loyal “Sap Heads.” Together, we marched to our maple tree haven at Baker Bridge Road with spiles, buckets, lids, drills, and hammers in hand—to tap our sacred trees. Our mission: collect sap from the Sugar Maple trees and begin the transformation into maple syrup.
We knew that the rhythm of frigid nights and warm days changes the inner workings of a tree’s plumbing. A simple 2-inch hole drilled into a tree can yield 1–3 gallons of sap per day. So, on February 18th, about 20 of us — mostly children, along with a few adults — got to work. One strong 13-year-old Lincolnite powered a drill with a 5/16-inch bit into a tree while a classmate set the spile and tapped it firmly into place. Her younger siblings hung the bucket, another added the lid, and then they moved on together repeating the process across 39 more trees. The sap began to drip immediately. Many children (and adults) eagerly caught drops of the faintly sweet liquid in their mouths, as if it were falling from the heavens.
Our work had begun.
Each day, our team returned to the grove to gather sap and haul it to larger barrels. Even as two major snowstorms dropped 3–4 feet of snow, we pressed on — snowshoeing, skiing, and trudging through drifts, rarely missing a day. The cold, the early darkness, and the wind did not slow us down. Three dedicated women transported up to 100 gallons of sap at a time in the red Codman Farm pickup truck, hauling heavy barrels with laughter and determination — never a complaint, always a smile.
In total, we boiled 410 gallons of sap. Volunteers had previously chopped and stacked hardwood along the walls of the sugar shack, ready to fuel the fire. Another team kept the fire going and fed sap into the evaporator, concentrating it as clouds of steam filled the air. A Solo Stove helped keep us warm — along with a little wine, whiskey, and barbecued Codman sausage!
Because education is at the heart of Codman Farm, we welcomed about 40 students — young and old — during the final weekend. They visited the grove and the sugar shack and enjoyed pancakes topped with Codman maple syrup and homegrown bacon. We then capped it all off with pizza in the pavilion.
The boiling is now complete. Our hard-earned sap has been transformed into gallons of Codman “Liquid Gold,” carefully filtered and poured into 2-, 8-, and 24-ounce bottles. Soon, they will be available in our store or shared with the many hands who made this possible. Some will even find their way into creations from the Codman kitchen.
Wherever these bottles go, they carry the spirit of our community with them.
Thank you to our Sap Heads, who drilled, hung, collected, hauled, boiled, and smiled their way through the past month. Our syrup is the finest of the fine — and may your pancakes never be without it.














