ANNOUNCING We are now offering a CSA style farm share/farm box for pre order with curbside pick up. It's like a CSA only better because you don't have to pay for the whole season up front and you can choose to particpate weekly. For $20 you can get a collection of farm fresh fruit, flowers, herbs and vegetables, with occasionally specialty foods added in to the rotation. Other  local farm's produce may be put in such as sweet corn or what we don't have, but the majority of what's in the farm box will be grown or produced by us, without the use of chemicals.  Retail value will worth more so it's definitely a plus  for you! Each week items will be different just like a  CSA share would be, so be sure to check out our description with details listed on our Facebook page or posted at the top of our online store's pages. Pre order through our online store, select a pick up time between Friday 4-6 and Saturday 11-1, let us know which day/time you selected, and then come and get it! Delivery options include ordering through the Granby Virtual Farmer's Market and getting it delivered to your house if you are a resident of Granby, East Hartland, East Granby or Simsbury.  Other items you see in our online store may be added in as well. Get fresh and support local! Online store here

Our Farm Products

Pure maple syrup in all size containers:

Plastic "Sugarhill" private label and CT jugs

3.4 oz

1/2 pint



Half Gallon


Glass containers:

Nip 40 ml.

Maple Leaf shaped glass in 50 ml, 100ml, and 250 ml.

Oval w/handle 8 oz and 12 oz

Maple Cream (a.k.a. maple butter ) in plastic tubs

1/2 lb. and 1 lb.

Maple sugar candy in various shapes and sizes, individually wrapped and boxed

Maple Lollipops seasonal only, specialty during the Maple Fest/Christmas/Special order

Maple Granulated Sugar in plastic sugar shaker containers

8 oz., 12 oz., 16 oz.

Maple Jelly in glass jam jars

4 oz. and 8 oz.

Maple Granola **NEW**  Susan's own recipe for the best maple granola is now being sold in small and large sized packages. Oats,  coconut flakes, with a variety of nuts and seeds, sweetened with our pure maple! Also a nut/seed free recipe with just oats, maple and dried fruit with a touch of cinnamon.

Popcorn **NEW** 

Yes you read this right, we grew POPCORN this past season and it came out great! Grown without the use of any kind of sprays or chemicals too! Sold in small, large, and medium sized packages. 

Maple Cookies **NEW** 

Susan's recipe for yummy maple cookies, sold at special events and farmer's markets. You can make a special order for pick up at the farm for other times.

Dried Herbs Our own homegrown herbs for your spice cabinet in glass jars.

Herbal Vinegars  our own homegrown herbs steeped in either apple cider vinegar or red wine vinegar, in glass bottles

Assorted Jams, Jellies, Butters

8 oz. glass, various and seasonal flavors like strawberry,raspberry,blueberry,apple cider, ground cherry and more.

Seasonal Vegetables: a wide variety including but not limited to:

Tomatoes, Ground Cherries, Corn, Peppers, Leeks, Onions, Summer Squash, Zucchini, String beans, Snap and Sugar Peas, Cucumbers, Carrots, Swiss Chard, Kale, Broccoli, Cabbage, Pumpkins, Winter Squash, Gourds


Apples, Blueberries, Raspberries, Strawberries


Basil, Cilantro, Parsley, Mint, Sage, Dill, Chives

Flowers: Annuals for cut flowers and bouquets~

Sunflowers, Zinnias, Salvia, Cosmos, Strawflowers, Scabiosa, & more


Maple Apple Butter

5 lbs. apples -peeled, cored and quartered (any variety will do, but Cortlands are great, also a mix of different varieties like old fashioned Northern Spy, Granny Smith, Macs, etc.)
1 quart of apple cider
1-2 TB of apple pie spice (usually a combo of cinnamon, allspice, ginger, nutmeg, cloves)
1 cup Sweet Wind Farm pure maple syrup
Combine the apple pieces and cider in a heavy bottomed stock pot. Bring to a boil then turn down to simmer. Cook until all apples are soft and can be easily mashed.
Mash the apples and cook down a little longer, stirring frequently so as to avoid sticking and burning.
Using a hand held immersion blender, combine the spice and syrup with the apples and puree until smooth.
Transfer mixture to a crockpot and and keep on low for at least 8 hours. Keep the lid ajar so the steam can escape and it can get thicker.
Test the thickness by putting a TB of mix on a plate and let it cool, Look to see if there is any water puddling around the dollop. If there isn’t it’s probably thick enough. It should be very thick and pasty like tomato paste.

*NOTES: Adjust your spice and sweetness according to your liking. You can also simply core the apples and leave the peels on, and use a food mill afterward cooking to get the skins out if desired, OR simply use the immersion blender to puree well. I use a counter fixed apple peeler tool.


Maple Pumpkin Butter
1 Sugar pie pumpkin, cut in half and de-seeded
1-2 cups Sweet Wind Farm pure maple syrup
2 TB Pumpkin pie spice (usually a combo of cinnamon, ginger, allspice, nutmeg, cloves)

Cook the pumpkin until flesh is soft either in an oven on 300* or microwave. Let cool completely.
Peel off the skin and mash the flesh.
Combine pumpkin with the syrup and spice and a bit of water and heat through
Use an immersion blender to puree until smooth and transfer you mixture into a crock pot.
Keep on low until very thick, stirring occasionally and keeping the lid ajar, for around 8 hours or more
Test doneness with this method: put a dollop on a plate and see if water collects around the outside edge. If it does it’s not thick enough yet.
Store in the refrigerator and use within 3 weeks. This can be  used as a spread on toast, waffles, English muffins, bagels, or biscuits. Or use as a topping on pumpkin bread or pancakes.

*Notes: I put the pumpkin halves in my oven on 300* for about 2 hours when I make a large batch. You can either put them face down, or face up and cover so the tops don’t get brown. I like to put mine face up with a bit of water in the middle of each center so they steam cook too.

Maple Caramel Popcorn 
1 cup  Sweet Wind Farm pure maple syrup
½  stick butter
½ tsp. salt

8 cups popped popcorn

1. Combine ingredients except popcorn  in a heavy bottomed sauce pot and attach a candy thermometer to the outside rim of pot.
2. Boil until it reaches candy stage of 240*, stirring occasionally to prevent burning. (watch out, syrup can boil over easily)
3. Pour on your large bowl of already popped popcorn (8 cups popped) in a thin strand.
4. Toss and mix the popcorn until the candy coating is cool. Serve immediately.
Notes* You can add some nuts into the popcorn mixture as well like peanuts, pecans, etc.

Maple Barbecue Sauce
¾ cup onion, finely chopped
1 tablespoon of olive oil or butter for sauteing
2 cups tomato sauce (or one 14.5 oz can)
1 can (6 oz) of tomato paste
⅓ cup apple cider vinegar
¼ lemon juice
½  cup Sweet Wind Farm's  dark amber or grade B pure maple syrup
2 tablespoons worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground mustard
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon smoked salt (or just sea salt if not available)
½ teaspoon black pepper


⅛ teaspoon cayenne pepper
¼ teaspoon of red pepper flakes
1 tablespoon whiskey

Saute the onion in a little bit of oil or butter. Combine all ingredients in a medium saucepan, and bring to a simmer over medium heat. Use a hand blender to puree the mixture.
Continue to mix and simmer for 10-15 minutes so all the ingredients can meld together.
Transfer to a jar and store in the refrigerator for up to several weeks. You can also freeze it for longer storage.

Let flavors meld together for a day or two before using. 

 Maple-Lemon-Ginger Syrup

1 pint pure maple syrup

Juice of one large lemon

Lemon peel- (peel off the outer layer of a well scrubbed lemon using a vegetable peeler, trying to not get any of the white pithe underneath)

2” knob of ginger root, peeled and minced

 Combine all ingredients in a tall saucepot, bring to a boil. Watch out! Syrup can boil over quickly, it is best to use a tall pot and watch it. As soon as it comes to boil, cover, remove from heat, and let steep for 15-30 minutes. Strain out solids using a sieve, pour into a clean container (you can use the same syrup jug). Store in the refrigerator.

Maple Lemon Ginger Soda

Combine 2-3 tablespoons of the Maple-Lemon-Ginger Syrup in a glass with plain seltzer water and ice. Mix with a spoon before serving.

Maple-Raspberry Syrup

1 pint of pure maple syrup

1 quart of fresh or frozen raspberries

Bring ingredients to a boil on stove top in a tall heavy bottomed pot. Reduce heat and let simmer on low for 5 minutes. Remove from heat and let steep for at least 10 minutes. Strain out some of the seeds by either using a food mill or pushing through a sieve. It is okay to leave some of the pulp.

 Maple- Raspberry Soda

Use 2-3 tablespoons of the maple-raspberry syrup in a glass with plain seltzer water with ice, stir to mix.

 Strawberry-Maple Sorbet

1 quart frozen strawberries (local kind are best tasting!)

½ cup pure maple syrup

Combine ingredients in a high-powered blender like a Vita-mix. Blend until smooth. Serve immediately.

IF you don’t have a high powered blender, try using unthawed or fresh berries, then put mixture into an ice cream maker.

 Maple-Keilbasa Appetizer Bites

1 kielbasa, Polska or beef kind, cut up into slices

¾  cup pure maple syrup

½ stick butter

Melt butter in a large saucepan, large skillet, or electric pan. Fry up kielbasa slices on both sides until browned. Add in the maple syrup and cook and stir until the syrup is thickened. Serve hot.


1 lb. sliced bacon, thick cut of good quality

½ cup pure maple syrup

Bake the bacon in an oven on 400* using a broiler pan or other pan where the bacon grease can drip down. When almost done, take out of the oven and using a pastry brush, brush on maple syrup on both sides of bacon. Return to oven for another minute or two.

Maple Baked Beans

1 ½ lbs. dried beans, assorted kinds (Try navy, pinto, black, red, roman, pink)


6 slices bacon, cooked and chopped up

1 small onion, minced

¼ cup ketchup (optional)

¼ cup barbecue sauce (optional)

1 cup dark amber pure maple syrup

1 tsp. ground mustard

1 tsp. mustard seed

2 tsps. ground ginger

3 teaspoons dried onion

½ tsp. black pepper

1 tsp. sea salt

1 large bay leaf

Rinse beans in a colander. Soak beans overnight in water enough to cover by at least 2”.
OR you can cover with water, bring to a boil, remove from heat and cover for 1 hours.
Drain and rinse beans.
Add to large pot and cover with water again, bring to a boil, reduce heat to a simmer. Cook until the skins start to slip off the beans, about 1 hour or less.  Make sure they are fully covered by water at all times. Drain but save the cooking water. Add all remaining ingredients in a crock pot, then add the beans and enough of the cooking water to cover beans. Mix everything to combine. Turn on low for 6-8 hours. Make sure beans are covered with liquid, but just enough and not too much. Remove bay leaf before serving.

Maple Fudge

2 cups Sweet Wind Farm's pure maple syrup -Grade A light or medium amber is best, but dark will work too

1 cup heavy  cream

1 TB Butter

1/2 cup chopped nuts -if desired, optional

Directions: Combine the syrup and the cream in a large heavy bottomed sauce pot. Add 1 TB butter . Bring to a boil, reduce heat and cook until the temperature reads 236* on a candy thermometer. Immediately plunge the pot into a sink of ice water, being careful not to disturb the syrup mixture. Cool down for 5 mins, then begin stirring with a large spoon (or you could put this into a strong mixer). When the mixture starts to change in color (it will get lighter) and lose its sheen, it's time to get it into a pan. Add in the nuts now if using and stir until incorporated. Using an 8 x 8" square pan that has been buttered, pour the fudge and smooth out the top. Score into squares, but do not cut them or try to remove them until they are totally cool. If desired you can put it in the fridge to speed up the process. 

*VEGAN OPTION instead of using heavy cream (dairy) you can use 1 cup of thick coconut milk (the kind in a can that has the thick creamy stuff on top is better than the carton kind)

Sweet Wind Farm Maple Granola

Everything a granola should be! Oats, nuts, seeds, coconut sweetened with pure maple syrup
Servings: 40

15 cups old-fashioned oats

3 cups coconut flakes

1 1/2 cups chopped pecans

1 1/2  cups chopped walnuts

1 1/2  cups sunflower seeds

1 1/2 cups pepitas (raw pumpkin seeds)

2 cups slivered almonds

1/2 cup sesame seeds

2 teaspoons ground cinnamon (optional)

1/2  cup canola oil (or other neutral tasting oil, such as grapeseed, safflower)

1/2 cup butter ( 1 stick)

4 cups Sweet Wind Farm's pure maple syrup- dark amber or grade B

1 teaspoon vanilla extract (optional)

1/4 teaspoon salt

1 1/2 cups total of dried fruit of choice: dried cranberries, blueberries, currants, golden raisins, etc.


Preheat the oven to 300 degrees F (150 degrees C).

Prepare baking pan bottom and sides with oil.

Mix oats, nuts, seeds and cinnamon (if using)  in a large baking pan.

Put maple syrup and butter into a microwave safe glass pitcher. Heat up until butter melts. Add in the oil, salt, and vanilla extract and stir, then pour over the oat mixture and stir to coat evenly.

Stir well until well incorporated.

Spread the resulting mixture evenly onto the prepared baking sheet.

Bake in the preheated oven until lightly browned, stirring every 10 minutes, for about an hour.

ADD IN: After baking-1 1/2 cups total of dried fruit of choice: dried cranberries, cherries, blueberries, currants, golden raisins, etc. Mix in well.

Set granola aside to cool completely before putting away for storage. Store in an air-tight containers. May be frozen as well.


Other grades of syrup may be used as well, dark is preferred because of the stronger maple flavor. Vegan option is to substitute the butter for more oil, using 1 cup total.