Up here in Vermont, our temperatures have begun rising above freezing during the day and falling below 32 degrees at night. That means it’s sugaring season! Though specialized technology and expensive equipment have been developed to help large sugar-makers boost their production of luxurious maple syrup, it’s possible to make maple syrup in your back yard without spending much. One thing is consistent for all scales of syrup production: it takes a lot of time!
It is early spring. I’m itching to spend more time outside, am no longer excited by our local ingredients stored or preserved many months ago, and won’t start my garden for several months. I find that tapping, collecting sap, and experimenting with this sweet ingredient in the kitchen is exactly how I’d like to spend my spare time.
Learn more by reading some of the posts I wrote during past sugaring seasons: