The Farm

Quarry Hill Farm is a family run farm with a tradition of sugar-making and farming going back five generations. All of our syrup is cultivated, produced and bottled right here at the farm with great care to ensure the very best tasting maple syrup.

The 300 Acres we live, farm and raise our children on has been entrusted to us by our forefathers. We must take great care in preserving it for the 6th generation. That is why when it came to deciding whether we wanted to be certified organic or not it was practically a no-brainer.

The word organic can mean many things to many people, but to us it means sustainability. The forestry plan, stringent guidelines and yearly inspections are all worth the work if it means that my children, and theirs, will be sugaring the same maple stand they grew up on without having to undo harm that we’ve caused. This benefits you, the consumer, by guaranteeing that you’re not only buying syrup free of harsh chemicals, but by buying from Quarry Hill Farm you’re also supporting a small family farm and sustainability.


Quarry Hill Farm in 1940's

Quarry Hill Farm in 1940's

From the outside looking in we appear to be a new modern facility, but looks can be deceiving. We are 5th generation sugar makers teaching the 6th on a farm that has been on this property for over 100 years. The original Gillilan’s came over from Ireland and settled their families in Fletcher, Vermont. As the Irish are an industrious lot they set right to work making money as farmers, tradesmen and later businessmen. It didn’t take them long to become successful at both farming and Sugaring. At one time the Gillilan’s of Fletcher had 10,000 taps at a time when most had barely 1,000. It took an army to gather the buckets one by one and lots of brawn to carry those buckets through the snow to the horse-drawn sleigh that awaited.

This would happen day after day for weeks on end with little to no sleep. Eventually the Gillilan’s made their way to Jeffersonville, Vt. where they met and married into the McGovern family who were long time sugar makers in their own right. That’s how our family got here today. My husband and I bought the family land, and starting resurrecting the sugar woods. Our sugar bush has grown to 12,000 taps currently, and we’re adding more every year!