Green's Sugarhouse is nestled in Finel Hollow, Poultney, Vermont, where the Green family ancestors settled in 1774. The tradition of maple sugaring has been lovingly passed down through six generations of the family, creating a legacy that spans over two centuries. Some of those trees the family continues to tap today have been producing sap for the Greens for as long as 200 years, connecting each generation to the land and the craft that defines their heritage.

Richard Green grew up immersed in the world of maple sugaring, starting as a young boy working on his grandfather's farm in Castleton, Vermont. His earliest memories include riding on the back of a sap gathering sled pulled by a small bulldozer, dragging his feet through the snow while watching buckets being collected and dumped into gathering tanks. By age nine, Rich spent every Easter break from school helping his grandfather make maple syrup. After college, he and his wife Pam started small with their own sugarhouse, tapping about 50 trees on the side of Mount Philo in Charlotte, Vermont.

In 1982, Rich and Pam moved to Rich's mother's family homestead in Poultney, where they began sugaring in the old family sugarhouse using a 3x10 foot evaporator purchased from an old hermit in the Adirondack Mountains. Their mission is to produce the highest quality maple products at the fairest prices, using methods that keep the traditions of their ancestors alive. Rich retired from his regular job in 2001, and he and Pam began working full time at their maple sugaring business. They evolved from using 200 buckets to installing 5,000 taps on maple tubing, always maintaining their commitment to traditional wood-fired boiling methods while embracing improvements that honor both efficiency and heritage.

Pantry/Other

• Maple syrup
• Maple sugar
• Spices
• Maple candy
• Maple cream
• Pancake mixes
• Salad dressing
• Granola
• Jams