I think it’s pretty telling of our cold spring that Neil and I took the Vermont Maple Open House weekend tour back on March __ and we’re STILL in sugaring season now.
No, it hasn’t been the bestest season ever, there’s been so much cold that the sap stops running for days at a time. But I think everyone can agree that it’s FAR better than last season, when the whole thing was done by that third weekend in march.
The actual weekend of the open house was so cold that most of our local sugar-makers didn’t even have sap to boil for display. One family actually laughed and told us they were boiling sap straight from the trees – whereas usually they put it through the RO machine first to cut the volume and save energy.
But they’d already had enough of a sugar season to provide plenty of taste tests, flavor comparisions. And my favorite sugar on snow.
Because we still had plenty of snow at that point!
As you can tell, maple sugar is a bit more modern than those pictures of the horses and metal buckets that you see on syrup jugs. But with any luck (and I need all the luck you can send me) this evening I’ll be heading out to a sugar bush where they still collect sap the old fashioned way. I have a book photo shoot I NEED to finish. But this weird, cold weather keeps forcing us to postpone…