Sugaring Off

Maple Sugaring season can’t exactly be located on a calendar. It’s a time dictated by intertwining natural phenomena. Wind speed and direction, air temperature fluctuations above and below the freezing mark, snow cover, frost depth in the ground and strength of sunlight are some of the conditions that come into play to start a run of sap.  Last year’s end-of-season date was this year’s first for “sugaring off”.

Collecting sap from buckets hung on the maple trees in our sugarbush begins the process of turning clear liquid into amber syrup. Boiling down the sap is done in a set of stainless steel pans on an “arch” in the sugar house. The firebox, stoked with limb wood and lumber mill scraps, provides the heat.

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4 Responses to Sugaring Off

  1. Mark Jurus March 21, 2013 at 11:04 pm #

    Dan that sure looks tasty! I didn’t see a place to order up some of your hard work on the the site.

    • Dan March 23, 2013 at 9:35 am #

      You’ll have to come by the sugarhouse when we’re boiling, Mark. The syrup just flies out the door!

  2. limewindow March 20, 2013 at 7:48 pm #

    Wow – so great to see where Maple syrup comes from – it sure adds a much needed kiss to our lives when we bake cakes in Ireland! Thanks hey.

    • Dan March 23, 2013 at 9:37 am #

      Easter Simnel Cake made with maple syrup instead of brown sugar?
      Maybe a good idea!

      Beannachta N Csca Dhuit!
      (May the blessings of Easter be on you!)

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