Square Deal Farm

Pure Vermont Maple Syrup from Walden, VT

Traditional Vermont Maple Products

SquareDealThreeSquare Deal Farm is remotely located in Vermont’s North East Kingdom. We are surrounded by wild lands and bordered by an eleven-thousand-acre wildlife preserve. Our soil and water are pure, clean and rich in TASTE OF PLACE.

Our pure Vermont organic maple syrup is SINGLE SOURCE. It’s all made here on our farm from trees we know and love.

Maple syrup comes in several grades and varying quality. We bottle only the HIGHEST QUALITY syrup which is BATCH-TESTED for flavor and TRACEABLE to the day of production.Our syrup is CERTIFIED ORGANIC which not only ensures freedom from chemical additives, herbicides, and pesticides, but also evidences our commitment to sustainable agriculture.

Vermont maple syrup must be bottled at a temperature of at least 180° F. We never put hot syrup into plastic. We bottle into FOOD-GRADE TIN or GLASS only.

Sugaring is part of our DIVERSIFIED FAMILY FARM. We live and work here. We also raise Pinzgauer cattle and pastured pigs, tend bees, grow apples and harvest our own hay. And we manage our forestland for timber, wildlife and, of course, maple syrup production.

When you want to GET IN TOUCH, you can. And when you can VISIT, give us a call. We’d love for you to see where your maple syrup comes from.

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Tapper’s Cream

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Tapper’s cream the creation of an old friend and is a wonderful treat with a storied history. Make some with friends and have fun adjusting the proportions to to suit your needs.


  • three Measures of fresh cream
  • two measures of Bourbon
  • one measure Square Deal Farm maple syrup
  • mix ingredients together in a suitable container (I use a mason jar) and chill in the freezer
  • enjoy

Maple Roast Turkey and Gravy

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  • 2 cups apple cider
  • 1/3 cup real maple syrup
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh marjoram
  • 2 1/2 teaspoons grated lemon zest
  • 3/4 cup butter
  • salt and ground black pepper to taste
  • 14 pounds whole turkey, neck and giblets reserved
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup coarsely chopped carrots
  • 2 cups chicken stock
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 2 tablespoons apple brandy (optional)


    1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
    2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
    3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
    4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
    5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
    6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.


Maple Pumpkin Pie

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Maple Pumpkin Pie (from epicurious)
Gourmet November 1996

2 recipes pastry dough
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1 cup dark robust maple syrup buy here
2 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs


On a lightly floured surface with a floured rolling pin roll out two thirds dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
Preheat oven to 375° F.
On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.
Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
Garnish pie with pastry leaves just before serving.

Maple Popcorn

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1/2 cup popcorn
1/4 cup butter
1/4 cup maple syrup
Sea salt

Pop the corn. Combine equal parts butter and maple syrup in heavy bottom saucepan. Boil  mixture just until thick and frothy. Remove from heat and blend into popcorn. Sprinkle with salt.


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This is our version of an old timey favorite. Switchel was traditionally drank by farmers during haying to quench their thirst. It is the original sports drink.


  • 1 quart cold water
  • 1 tsp fresh ginger, peeled and grated
  • 1/4 cup maple sugar
  • 1/2 cup cider vinegar


  1. Bring water and ginger to a boil.
  2. Remove from heat and stir in maple sugar.
  3. Let cool before adding vinegar.
  4. Serve Chilled.

Tarte au Sirop D’érable
Quebec Style Maple Pie

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  • 1 9″ Pre-cooked pie crust
  • 3 Eggs
  • 1 1/2 Cups Square Deal Farm Dark Amber Maple Syrup
  • 1/2 Cup Heavy Cream
  • 1/3 Cup Butter
  • 1 Tablespoon Flour
  1. Pre-heat oven to 325 degrees.
  2. In a heavy saucepan, combine syrup and cream until it comes to a boil. Remove from heat.
  3. Melt the butter in the syrup mixture, add flour and mix well.
  4. Slightly beat eggs then add.
  5. Add mixture to pie shell, then bake in a 325 degree oven for about 20 minutes, or until center of pie is set.
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Maple Crème Brulee

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  • 1 quart heavy cream
  • 1 vanilla bean (preferred) or 2 teaspoons extract
  • 1/2 cup maple sugar
  • 9 egg yolks
  • 1/2 cup SDF Maple Syrup
  • Maple sugar for topping


  1. Heat cream with vanilla bean and sugar on medium heat stir until sugar dissolves. Do not boil.
  2. Remove from heat and remove vanilla bean.
  3. Whisk egg yolks and maple syrup together.
  4. Slowly add cream to the egg mixture.
  5. Pour equal amounts of custard mixture into 8 individual ramekins.
  6. Place ramekins side by side in a roasting pan and fill with warm water half way up the sides of ramekins.
  7. Bake in preheated 350ºF oven for 45minutes, until custard is set. Cool in refrigerator until serving time.
  8. Before serving, sprinkle top of each custard dish evenly with maple sugar and run under broiler until sugar caramelizes. (You can also use a blowtorch to caramelize the sugar topping.)
  9. Remove and serve.
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Sugarmaker’s Beans
Maple Baked Beans

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  • 2 pounds Soldier, Yellow Eye or Jacob’s Cattle beans soaked overnight
  • 1 pound  smoked bacon cut into 1″ squares
  • 1 pint Square Deal Farm Dark Amber Maple Syrup
  • 1 entire bulb garlic -minced
  • 2 large onions minced
  • 1 heaping teaspoon dry mustard
  • 1 teaspoon salt
  1. Put all in a crockpot, mix and cover, but just with water.
  2. Let cook on low setting for 8 or more hours. Do not stir, but check occasionally that there is enough liquid to prevent burning.
  3. Add more water if necessary.
  4. If you use the right bacon, these are so good you’ll be licking the pot!
  5. Makes a great side dish for summer barbecues

Maple Glazed Sweet Potatoes

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  • 3 sweet potatoes
  • 3 tablespoons butter
  • 1/4 cup maple syrup
  • 2 tablespoons brown sugar
  • 1/3 cup chopped walnuts (optional)
  • sea salt
  1. Place sweet potatoes in a large saucepan with water to cover them. Bring water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Grease a 8×8 inch baking pan.
  4. When the sweet potatoes are cool, peel and cut them into large chunks. Arrange them in the prepared pan.
  5. In a small saucepan, melt butter, syrup, and brown sugar over a low heat. Cook for 3 to 5 minutes, stirring constantly.
  6. Sprinkle syrup mixture over sweet potatoes. Top mixture with nuts. Sprinkle lightly with sea salt.
  7. Bake 5 to 7 minutes, or until top is lightly browned.

Audrey’s Maple Lemonade

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This is our favorite summer drink -as prepared by Audrey.


  • juice of three lemons (about 2/3 cup)
  • 1/2 cup Square Deal Farm maple syrup
  • 3 cups cold spring water
  • ice


  1. squeeze lemons and strain to remove pulp and pits. add to a pitcher
  2. add maple syrup and water. stir well.
  3. serve over ice and enjoy.

Uncle Ray’s Maple BBQ Chicken

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  • 1 chicken, cut up
  • 3 cloves garlic, cut up
  • 2 large onions, diced
  • 2 1/2 tablespoons worcestershire sauce
  • 2 1/2 tablespoons canola oil
  • 2/3 cup Square Deal Farm dark amber maple syrup
  • 1 tablespoon dijon mustard
  • 3/4 cup apple cider vinegar
  • 1 1/4 cup ketchup (HFCS free)
  • salt and pepper
  1. Place chicken in a shallow pan and liberally season with salt and pepper.
  2. Place remaining ingredients in food processor and blend thoroughly to create sauce.
  3. Pour sauce over chicken, cover and place in refrigerator 1-2 hours prior to cooking.
  4. Pre-heat, clean and lubricate grill.
  5. Place chicken on grill, cover and turn down to low (if gas).
  6. Cook chicken approximately 20 minutes per side, or until done.
  7. While chicken is cooking, place remaining sauce in a saucepan and reduce over low heat. Brush onto chicken in the last 10 minutes of grilling.

Substituting Maple Syrup for
Granular Sugar

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Instead of 1 cup of granulated sugar in recipes, use maple syrup in an equal amount. However, when baking, reduce the liquid by 2-4 tablespoons per 1 cup maple syrup used, add 1/4 tsp baking soda and reduce the oven temperature by 25 degrees.

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Sarah Lyons & Ray Lewis

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Square Deal Farm
362 Woodward Road
Hardwick, Vermont 05843

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