Thursday, April 14, 2011

Maple Sugaring

The best part about spring in New England is maple sugaring! There’s nothing like sipping the slightly sweet, slightly maple-y sap out of little paper cups. Step into a sugarhouse and it’s as if you’re stepping into a maple-sauna. The cloud from the evaporator steams your glasses and you can’t see a thing! But the smell…heaven!

Over the years, my family and I been to several sugarhouses but our favorite one is Maple Corner Farms in Granville, Massachusetts. ( Not only do they have a fabulous sugarhouse, they have a full restaurant set up as well. You order at one counter and they give you a wooden carved maple leaf with a number or letter on it. Take a seat and wait as patiently as you can for the wait staff to deliver your breakfast! Trust me, it’s worth it.

The most amazing thing about maple syrup is how it is made! I find it astonishing that it takes about 50 gallons of sap to boil down for one gallon of syrup! The Ripleys, owners of Maple Corner Farms, hope to produce 1,000 gallons of syrup this season! That’s a lot of sap!

The nights are freezing; the days are warm. Sap is flowing. Maple season doesn’t last long—get to a sugarhouse before you miss out!

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