Sugar Season

The days are lengthening with warm temperatures in the afternoons and cold at night. The copious snows of the winter are melting and the sap is rising in the wonderful sugar maples in the woods around northeastern New York. This means SUGAR SEASON! In a time honored, slow, slow process, the sap of the sugar maple is boiled and reduced until a certain point at which it becomes syrup. Boiled a little longer, the sap becomes maple sugar. Depending on the color and other factors, syrup has different gradations. My personal preference is the darker and more maple rich Grade “B”.

This entry was posted in Food and Drink, New England, On the Farm, Slow Food, Upstate NY and tagged , , . Bookmark the permalink.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.