Maple Syrup

| Food For Thought, Nutrition

At this time of year, I always welcome the earliest signs of spring: the arrival of the red winged blackbird, the sight of sap buckets on large maple trees, and the steam coming out the chimneys of sugar houses. These days sugaring is often done in a more efficient way than with traditional sap buckets. The use of reverse-osmosis machines, plastic tubing, and vacuum pump collection are common practices. Of course there is still a small number of sugarers who use the old method of hanging sap buckets, which I cherish—I love seeing them, and smelling and even tasting the sap collected in the buckets. Trudging from tree to tree through the mud or snow is a lot of work, but any method for collecting sap is a humongous job!