Maple Days: Day 1

I have probably eaten (and drunk) more maple syrup, cream, and candy than the average person consumes in their lifetime. This is probably because unlike the average person, my family operates a small "hobby" scale sugar bush in Warrensburg(h) NY. We make more than enough for family: on average over 50 gallons of syrup in a season. What isn't eaten is easily sold off, and the money goes back into the upkeep of the sugar bush and sugar shack.

The season runs from late February or early March through late March or early April. It all depends on temperature: overnight lows in the 10s/20s and daytime highs in the 40s cause the sap in the trees to freeze and thaw, which in turn cause the sap to "run." Too warm at night, or too cold during the day, and the trees won't offer up that sweet sap.

In this area, these ideal temperatures are being forecast for all of next week -- a busy time in the sugar bush, guaranteed! But there's a lot that happens before the season officially begins: cleaning out the tubing, the evaporator, the pans. Taping the trees. Repairing old tubing. Splitting firewood (LOTS of firewood).

Expect plenty of posts in the coming days, a mini-documentary of maple goodness.

The sugar shack, frosted in snow.