First Post - Thank you

written by

Caleb Bull

posted on

July 18, 2013

Welcome to Elm Run Farms! It only took 120 years, but we finally have a web site. Bringing an old farm into the modern age is no small task, and we’d love to thank some of the people who have helped us get here. We consider ourselves fortunate to have had Garrett Haas craft our logo and branding. Garrett is a Cleveland native who specializes in design and illustration. The wonderful and talented Bethany Joy Ream snapped the beautiful photographs you see throughout the site. Bethany is a local freelance photographer who specializes in natural light photography. While open to most opportunities (including snapping pictures of livestock), she does amazing work photographing children, families, graduating seniors, couples and weddings. John Shenberger helped translate random adverbs and pronouns and prepositional phrases into the well-crafted and intelligent-sounding sentences you’re reading now. We’d also like to extend our heartfelt gratitude to all the family and friends who have served as sounding boards and support mechanisms over the recent months. We so appreciate all of your positive feedback and early morning / cozy afternoon / late night conversations.

More from the blog

Maple Syrup in October?!

Maple Syrup in October?!

You know how some people do "Christmas in July" events?  How about maple syrup in October?!  Actually, I'm told it IS possible to make syrup in the fall...any time the weather fluctuates between freezing and thawing, sap is drawn up into the tree and can be harvested.  Apparently the yield (amount of sap/number of gallons of syrup) is not as good, and also the flavor is not quite as good, but we don't have experience with that. Obviously we aren't there yet weather-wise...it's still too warm.  And no, we aren't tapping trees in the fall!  But last spring, we saved bottling time during the busiest sugaring days by filling a 40-gallon barrel to use later.  A few days ago we opened that barrel and bottled the syrup.  So it felt a bit like sugaring season.  And that maple aroma when you walk into the sugar house...I never get tired of that!! Grade B Maple Syrup This past spring we ended up with a bunch of end-of-the-season syrup that we felt was not up to our flavor standards (we have a reputation to protect!) so we weren't planning to sell it.  However, we have since realized that we can make it available as "Grade B" syrup. A few years ago the USDA changed the grading system for maple syrup.  The new system has four Grade A syrups: Grade A Golden:  Delicate taste Grade A Amber:  Rich taste Grade A Dark:  Robust taste Grade A Very Dark:  Strong taste This was done because many people were confused by "Grade A" and "Grade B", thinking that Grade A was a superior quality.  In reality there is no difference in quality, only in texture and taste.  So it's more a matter of personal preference. While the official grading system has changed, many people still refer to "Grade A" and "Grade B" syrup.  Grade B syrup, typically produced later in the season (when sap has a lower sugar content and more microbial activity), has a darker color, bolder flavor, thicker viscosity, and increased minerals.  It is often used in cooking and baking.  Grade B syrup is hard to find as a retail product because much of it goes to bakeries and such.  We now have it available while supplies last.  You can order it here.

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Elm Run Farms

  • 16808 Burkhart Road
    Orrville OH 44667
  • 330-317-7283