June-to-July Mania

Yes, you have read about the frenetic pace of syrup season, but we are yearning for those (comparatively) simple days! June and July bring an explosion of asparagus picking, followed by scapes, syrup bottling, fence repairs, mowing, trimming, planting, beaver management, weeding, painting, building...you get the point. In our region, where wintery conditions prevail from November through April, Mother Nature really throttles up during the more temperate months of June-July. We didn't let that trouble us, however, so we packed the car and headed to Sharon Springs in early June!

Tapatree was pleased to participate in the Sharon Springs Garden Party on June 8th in the lovely village of Sharon Springs, NY. For the uninitiated, Sharon Springs, named one of 7 "fairy-tale" small towns in Upstate New York by WorldAtlas, is a place where entrepreneurs go to connect and dream. Home to The American Hotel, EH Rural Provisions (Eileen Harcourt), Austintacious Chocolates, 204 Main Bistro/The Nash, Black Cat,  McGillicuddy's Naturals, and of course, Beekman 1802 (our first wholesale account!), and so many others, Sharon Springs oozes community, kindness, and collaboration. We were delighted to stay in a Jane Austin-esque AirBnB at the edge of town (thank you, Tatia & Robert!), and it was wonderful to see our old friends, Jasmine Crowe Pottery , Bobby Sharp Glassworks, Jessica from Adelphi Paper Hanging, along with so many other new connections. We enjoyed the day and focussed on our acidified offerings, pouring samples of our Virgin Bloody Mary featuring our Asparagus Confetti and Asparagus Tips, many of

our delicious fruit shrub elixirs (just in time for YOUR summer garden parties!), and a variety of fruit pastes (perfect addition to the charcuterie board). Our long-time syrup clients may wonder, why fruit shrubs and asparagus? Because that is part of the tapestry! Each of our products incorporates our Whole Maple™ syrup, and each product adds to the natural fabric of our world with our own asparagus and small fruits. All products of the trees and soil, Tapatree's extended offerings highlight the bounty of the world around us.

Enter July, with a focus on syrup bottling, forest maintenance, and other related projects. This July brings, of course, the 250th anniversary of the Declaration of Independence. We have a lot of thoughts on what it means to celebrate our independence, and we are grateful for the privilege of being in this country and living for the American dream: life, liberty, and the pursuit of happiness for all. For us, sharing our lives

and freedoms to protect and amplify the worthiness of others, including the forests and fauna, is the pursuit of happiness. We must work collectively to realize the dream of America, and, although it is a work in progress, liberty and justice for all is always worth working for.

July's labors will bring to life the 2026 Tapatree Whole Maple™ Syrups. August 1st at noon (Eastern) marks the online arrival of the 2026 Terroir Series of Whole Maple™ syrups. What is the Terroir Series? Well it is the collection of batched 2026 syrups as presented by the trees and season. This year there were 15 distinct batches representing a very interesting season. The syrups became complex midway with the early arrival of very hot weather, then ebbed back to more typical midseason flavors when

the temperatures dropped, before coming to a quick close. For fans, we will be offering a very few sets of

the complete season in half pints. Please send a direct message and we will put you on the mailing list when we can ascertain how many collections we can support! This will be a fun way for our most devote

syrup connoisseurs to capture the essence of 2026 while also filling the pantry. Interested in knowing what the profiles of the new syrups are? Here you go!

1-K: Light butterscotch custard, w. vanilla note & whispers of nutmeg & pear. Amber/Rich. (1/18/26)

2-K: Woody, sweet raw hazelnut w. buttery layers of vanilla-cream, hint of orange blossom honey. Magic!  Amber/Rich.  (2/23/26)

3-K: Vanilla custard Danish—layers of puff pastry, rich vanilla custard followed w. rich golden nougat. (2/25/26)

4-K: Crème brûlée open w. secondary notes of graham, ginger & cardamom. Amber/Rich. (3/7/26)

5-K: Honey-drenched pear, w. light melted cinnamon candy late note; hint of golden oats. Amber/Rich. (3/8/26)

6-K: Butter melted into brown sugar, yielding to macadamia & white chocolate; hints of dried apricot. Amber/Rich. (3/10/26)

7-K: Toasted French meringue w. hints of vanilla & light lemon late notes. Amber/Rich. (3/12/26)

8-K: Reminiscent warm molasses-ginger cookie dipped in black Cuban coffee, mineral finish. V. Dark/Strong. (3/17/26)

9-K: Dark brown sugar w. high ginger note, yields to dried papaya & whisper of root beer. Amber/Rich. (3/21/26)

10-K: Buttery butterscotch w. layer of peach brandy; notes of vanilla. Amber/Rich. (3/23/26)

11-K: Tender fig drenched in caramel; finishes w. oat cookie magic. Light mineral finish. Amber/Rich. (3/30/26)

12-K: Boozy blackstrap molasses & spiced rum w. layer of dried sour cherries & hint of orange zest. Dark/Robust. (3/31/26)

13-K: Semi-sweet black tea open w. sour cherry & dried mango back note; hint of soy. Reminiscent of dark treacle! Dark/Robust. (4/6/26)

14-K: Carob open w. layers of toasted barley & chicory; bits of cake spice! Dark/Robust. (4/13/26)

15-K: Melted mocha, back note of black cherry, ends w. puffed barley note; delicious earthy syrup. Dark/Robust.  (4/16/26)

While you await the syrup drop on August 1st, we do have a very nice House Blend on the shelf to tide you over, and you will also find Paul's delicious asparagus, many tasty shrubs, and some fabulous honey! We hope to "see" you shopping on August 1st, and in the meantime, we are sending you our most sincere regards and lifting a glass to this collective journey! Onward, Farm Fam! There is good work to do.