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*March Highlight*
| Sugaring Season is Here!! |
  
Maple sugaring in Vermont has a long and wonderful history. Generations of Vermonters have returned to the woods to tap trees and collect sap. For some it is a business or an important supplemental form of income. For others, it is an annual family activity.
Many sugarmakers think of sugaring as a chance to spend time with family and friends. Some consider it a friendly form of competition, where sugarmakers try to produce more gallons or develop better ways of doing things. Regardless of your perspective on sugaring, this is an exciting time of year.
The process of boiling sugar maple sap down to syrup can be thought of as very easy or very complicated depending on your point of view.
From the earliest known accounts, Native Americans were the first to discover that sap from maple trees could be processed into syrup. They cooked down the sap by heating hot rocks in an open fire. They picked the rocks
up with sticks, and placed the rocks in a wooden bowl. The rocks were hot enough
to make steam to cook most of the water out of the sap and make syrup.
Today sugaring operations can range from a few taps in the backyard and boiling sap in the kitchen, to thousands of taps with state of the art tubing, evaporators, and processing systems.
If you make maple syrup or just appreciate the marvelous taste of maple on your pancakes or vanilla ice cream, you might enjoy a trip to an operating sugarhouse, many of which are open to the public. In fact, March 24 - 26 is Open House Weekend at many sugarhouses throughout the state, orgnaized by Vermont Maple Sugar Makers Association.
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** If you have ideas for future highlights please send an email to acorn@forwild.umass.edu** |
