This month at the Croggery, with frosty nights and warm days, the sap has begun to flow. “Drained sugar”, as maple tree sap is sometimes called, is boiled down to a sweet, amber syrup and bottled. The sugaring arch is fired with limb wood and sawmill slabs. Elin’s delicious bake-goods keep us fortified.
Thanks to Anita for helping out in the sugarbush and for these fine photos of the season.