It has been a strange winter indeed. If you can even call it a winter. Certainly the extended periods of cold and accumulation of fluffy white snow that all Vermonters take for granted have been missed this year. I’m moving on. It’s Maple Syrup Season!
The forecast calls temperatures that dip below freezing at night and rise above freezing during the day. That means it’s time to tap! We are lucky to be surrounded by folks well-equipped to make delicious syrup from their sugar maple trees. I don’t feel the need to invest time and money into making my own. For the past few years, however, I’ve chosen to tap one tree at our house and use the sap for fun and delicious kitchen experiments. It’s exciting to have a fresh ingredient to use after winter months of soups, stews, and frozen and canned veggies. I encourage anyone who has a sugar maple in their yard to give it a try!
Learn more by reading some of the posts I wrote during past sugaring seasons: