NORTH CHITTENDEN, Vt. — Vermont’s equivalent to the running of the bulls in Pamplona, Spain, occurred March 21-22 as more than 90 sugarhouses and maple-loving businesses across the state invited the public to learn, taste, and explore all the ways to enjoy Vermont maple.

One such participating sugarhouse, North Chittenden’s Baird Farm, a fourth-generation family farm encompassing 560 acres used primarily for maple syrup and other maple derivative products, featured free sugarhouse and sugarbush tours, boiling (weather permitting), maple tastings, free rosemary waffles, maple beer from Red Clover Ale, tree tapping demos, music with Patrick Fitzsimmons and Ethan Nelson, and more.

Having attended this event in years past, I discover something new and interesting every time. This year, I squeezed myself into the viewing area to see the running of the sap, which flowed very much like water into a huge stainless steel tub and the taste of it wasn’t much different from water. One can easily taste why it takes 45-55 gallons of almost tasteless sap to make one gallon of delicious syrup to put on their amazing rosemary waffles.

Baird Farm, 65 West Rd., North Chittenden, Vt, 05763; 802.558.8443. Open Wednesday - Monday 9-5, closed Tuesdays. https://bairdfarm.com/

Photos by Jeff Sacks