It now seems obscene to talk about something as luxiorious as maple syrup but this Sunday was 'Maple Syrup Sunday' where local maple syrup producers open their sugar houses to the public. We went over to Nash Farm and had ice-cream with maple syrup for breakfast...yum! The only downside was it was chucking it down and I got chilled to the bone. Two weeks of sunshine and warmth had lulled my body into a false sense of security.
The wonders of maple sap were first discovered by the Native Americans who tapped the trees and made sugar candies by pouring syrup over snow. They showed their methods to the first white settlers. Plastic tubes and buckets now replace the wooden ones originally used. March is usually the month when sap is collected because to run best, the trees need below freezing nights and warm days. This year has been the worst for sap collection in years because the nights just haven't been cold enough. The sap is then taken to a sugar shack where it is boiled over a wood stove until the water evaporates and the sugar achieves the desired temperature and thickness.
...and in. The wood is burnt to boil the sap in the containers above. The syrup eventually makes its way to the left of the bottom container where it is siphoned off and then bottled. |
A staggering 40 gallons of sap are needed to make 1 gallon of syrup...no wonder it is quite so expensive! Apparently the lighter the grade, the better the syrup although the darker grades have a stronger maple taste. In reality, whatever the grade and whether on ice cream, in doughnuts or on pancakes, it tastes pretty darn good!