In 2014, a new sugarhouse was designed and built, set facing the south, with a narrow northern roof, and a large southern exposure to accommodate seventy solar panels. On a bright, sunny day in January, the numbers were climbing, showing the overall amount generated. On even a cold day, the system can output just over 15,000 watts. Averaging throughout the year, this energy supplies the sugarhouse needs, and about half of the power used on the family dairy farm, just down the road. Paul Lambert, partner and manager at Silloway Maple, designed and built the sugarhouse, with John Mattern, of Integrity Energy, from East Bethel, Vermont. John and his business partner, Amos Post, designed and installed the solar system.

The new sugarhouse has a second story, where the sap is stored prior to boiling, and visitors can stand above the arch for a spectacular view of the boiling process. Schoolchildren spread out blankets, and enjoy sugar on snow, and old fashioned raised doughnuts with syrup. A film telling the story of sugaring fills visitors in on the history of maple sugaring, and the process involved.

The Silloway/Lamberts fire the arch with wastewood from their logging operation. In recent years, Paul has branched out his stacking of wood to include several German Holzhaufens, large beehive shaped piles. The purchase of a reverse osmosis machine saves about 80% of the wood and labor required for boiling. This means a change from about sixty gallons of sap boiled to produce a gallon of syrup, to about eight. The raw sap passes through a membrane in the reverse osmosis machine, which removes much of the water. The new evaporator uses gasification, and has a series of preheater pipes inside of the steam pipe.