Just 20 miles west of Boston’s bustling streets, the Natick Community Organic Farm is keeping one of New England’s oldest — and tastiest — agricultural alchemies alive.

The nonprofit has tapped into trees around the farmland to offer just-bottled maple syrup.

“People have been maple sugaring here for hundreds of years,” said Erin O’Brien, marketing coordinator for the farm.

Harvesters have tapped hundreds of gallons of sap and brought them in by the bucket to be boiled down into maple syrup in what workers call the Sugar Shack, a heavenly smelling building on the farm’s campus. Farmers, youth workers and volunteers then use a traditional wood-fired evaporator to transform the sap into a delicious topping for waffles and pancakes.

After getting off to a bit of a slow start this season, the sap has been steadily dripping, supplying about 45 gallons of syrup for purchase at the farm. Tree sap can be a surprisingly finicky crop to harvest, according to farmers.

“Maple syrup production is entirely weather-dependent,” assistant director Trish Wesley Umbrell said.

Sap flows best when temperatures are warmer during the day but dip below freezing at night. New England has tracked these patterns for some 400 years, when colonists learned tree-tapping techniques from Native Americans who first harvested the land.

These days, the farm is open for visits during the daylight hours. Guided tours are available for purchase and appropriate for all ages during select weekdays and Saturdays. Farmers promise a feast for the senses on any given late-winter day.