Snow Hill Farm is a small family-operated maple sugaring operation nestled in Westford, Vermont, where tradition flows as sweetly as the syrup they produce. The farm operates 1,100 taps of their own and partners with Frey Family Farm to process sap from an additional 7,200 taps, utilizing modern equipment including a 3.5 x 12 oil-fired arch with pre-heater, automatic draw-off, and a three-post reverse osmosis system to enhance efficiency while maintaining quality.

The farm's maple sugaring heritage traces back to the Great Depression in New York's Adirondacks, where owner Matt Wamsganz's father, Vernon, first learned to make maple syrup out of necessity. Vernon tapped trees at the foot of Baker Mountain in Saranac Lake, boiling sap in a kettle over an open fire to provide something sweet for his family during those difficult times. After relocating to Vermont in the early 1960s with his wife Gretchen, Vernon continued his passion by tapping neighborhood trees in South Burlington, eventually managing 200 taps and sharing his harvest with generous neighbors who allowed him access to their maples.

Matt grew up immersed in this fascinating tradition, watching steam rise from the arch on early mornings and eventually helping with collection and production. In 1999, he and his wife Karin purchased their Westford property specifically for its quiet country setting and abundant hillside maples. After years of preparation and selling sap to neighbors, they built their sugarhouse in 2003 and began producing their own syrup in 2004. Today, the farm continues as a family endeavor with their two sons, Alex and Owen, working in the woods and carrying forward a legacy that spans generations, honoring the resourcefulness and dedication that Vernon instilled decades ago.