There’s an old saying; you can take the man out of the country, but you can’t take the country out of the man. Roger Myers, with over a dozen years of service at Lehman’s, has a background in farming and country living. And he is full of country skills!
“I raise goats and chickens and a little bit of corn,” he said. Working at Lehman’s brought him in contact with lots of customers, including those interested in making maple syrup. “I listened to customers and how much satisfaction tapping trees for sample maple syrup gave them and I thought I would try it myself.” Continue reading →
Who would have thought that making maple syrup could quench your thirst? And I’m not just talking about your thirst to learn something new, or your thirst to do a Grisly Adams sort of thing. No, I’m talking about literally quenching your thirst folks, with two drinks that are nutritious as well as delicious. Continue reading →
When my husband drilled his first a hole in the bark of a maple outside my kitchen window, I thought he was kinda crazy. Surely, I figured, there wouldn’t be too much value in collecting tree sap, drop by drop, and making a little syrup. And, honestly, I didn’t think he’d be very successful, but I just watched him do his thing and figured if nothing else it’d be a learning experience. Continue reading →
This has been a winter for the record books here in Northeastern Ohio. On our homestead, it’s meant cooped up chickens, lots of carrying water, and making sure everybody in the barn has extra straw for bedding down and keeping warm. Continue reading →
Editor’s Note: The following article was originally published in February 2015. It came to us from Scott Ervin, husband of Glenda Lehman Ervin (Lehman’s VP of Marketing) and son-in-law of Jay Lehman (Lehman’s founder). An avid outdoorsman, Scott tried his hand at maple syrup making and learned many valuable lessons in the process. Enjoy!Continue reading →
Even though I’ve lived in Europe for over thirty years now, there are still some American childhood tastes and flavours that stay with me. It’s like they are engraved in my tastebud DNA. One of these is maple syrup. Continue reading →