WESTFORD, NY- Larry Roseboom doesn’t let his age keep him from doing what he loves-making maple syrup. Although the process has changed on how to collect the sap and create delicious tasting syrup, Roseboom has evolved with the times and continues to sell it, along with honey. “It’s in my blood to be a farmer but I’ve just decided to do something a little sweeter,” said Roseboom.
As far back as the indigenous people living in the northeastern part of North America, maple syrup has been a highly enjoyed treat. According to aboriginal traditions and archaeological evidence, maple tree sap was being processed into syrup even before Europeans arrived into North America. Maple sap was used as a source of energy and nutrition making it a delicacy for several tribes. Many aboriginal dishes even replaced the salt used in European cuisines with maple sugar or syrup. It was once the Europeans settled in North America that maple syrup collection become popular and spread across the world.
Making maple syrup has been in Roseboom’s family for as long as he can remember. His parents and grandparents made syrup as a hobby but Roseboom took it a step further and turned this bubbly craft into a career. Before retiring, he owned the first farm in Maple Valley established in Otsego County and passed down through generations of Rosebooms. It was strictly a dairy farm but he made sure to plant sugar and red maple trees. At the time, the procedure to create the syrup involved collecting the sap manually and heating it in a pan with a wood fire underneath. However, now the process is much more efficient and less time consuming.
Roseboom has over 2,000 trees which have gravity lines connected to them that carry the sap down into buckets for collection. Later it’s boiled down at a temperature of 107 degrees Fahrenheit. After the liquid thins and cools it must be run through a reversed osmosis machine which simply removes excess water from the sap. One of the most vital steps is filtering the remaining sap in order to remove any dirt, sand, or any other unwanted particles. After that what’s left is delicious syrup, ready to be bottled and enjoyed. On behave of technology, “It has been a blessing with my old age,” according to Roseboom.
Besides the Oneonta Farmer’s Market, Roseboom also sells the syrup he makes in Franklin, Delhi, and Cooperstown. He is partners with Richie Terrell, of New Jersey, who handles the business end, while Roseboom is responsible for making the syrup and marketing. Their biggest client is the Otesaga Cooperstown Hotel which they sell barrels of maple syrup. Along with syrup they also sell maple lollypops, hard candies, and honey, which they buy from other people. Roseboom also sells his products at the Westford General Store which has been around since 1854. Many people enjoy his syrup not only because it’s delicious, but also because it’s completely organic.
Roseboom says that making and selling syrup has become an outlet for him to be with people and even create some long-lasting relationships. He’s been selling his products at the Oneonta Farmer’s Market every Tuesday and Saturday for the past five years and he describes the atmosphere as being “a whole community of friends.” While some retired individuals play bingo or golf, Roseboom says he’s living out his life dream making and selling maple syrup.
Larry Roseboom explaining how this piece of machinery uses reverse osmosis to remove any excess water from the sap.
Paul Grover, from the Binghamton Chenango Forks, snatches the ball from Oneonta’s Avery Reid.
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