this article happened to be in today's washington post Let the Goo Times Roll
For a taste of maple syrup and traditional culture, follow the snowshoes into the woods
By Cindy Loose
............This month and next, though, are prime time. It's sugar-shack season. Maple trees are tapped, sap drips into buckets that are then collected on sleighs pulled by Belgian horses, and wood fires blaze to reduce the thin, watery sap into a sweet amber liquid.
Faucher won't begin tapping his trees until tomorrow; he always waits "until the decline of the moon of March." But that first step in the sugaring process is already well underway in the United States' four top maple-sugar states: Vermont, Maine, New York and New Hampshire, in that order..........
and i thought it quite fortuitous that cv rick had his pancake recipe posted on his blog yesterday. of course it's a BIT MORE than JUST a pancake recipe. go check it out.
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2 comments:
You are too kind.
Here in Minnesota, maple sap is tapped mainly on the reservations and is syrup is made in the traditional Ojibwe manner in some places. I'd love to see it done.
my friend beau used to tap a few of his trees every year. he'd then put the pot on top of his wood burning stove and leave it there until it was syrup. what a WONDERFUL smell
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