Friday Commute

011It was on my journey home from work that it became crystal clear that spring has arrived.

Sugaring season is here!

All along my route Maple trees had been tapped and the gentle “tink, tink” noise of drops of sap against the bottom of pails could be heard.

Maple syrup is magical. Simply collect the sap from Sugar Maple trees and then boil until the density is just about right, and voila! Maple syrup. Not only is it a 100% natural sweetener, it also has a beautiful flavor that nothing else in the world compares to.

And if maple syrup bores you, you can just take it, boil it a little longer, pour it over the snow in swirls and then eat the taffy-like result with a fork right out of the snow.

Or boil it a little longer, stir it while it cools and make yourself some maple butter.

Or boil it a little longer and make maple candy. I told you maple syrup is magical!

The sap runs best when the temperature remains below freezing during the night but soars above freezing during the day with the aid of the early spring sun. We hope for a good run of those temperatures so that there will be a successful sugaring season. The sap is collected from the trees and taken to sugar shanties which are basically sheds where wood fires are kept burning brightly to boil the sap. I will try to remember to take a picture of a sugar shanty tomorrow.

We are fanatical about our maple syrup around here. The syrup we make in our area is the best in the world and if anyone tries to argue otherwise, we just laugh and shake our heads because we know the truth.
To work (10 miles)
3:35 am to 4:40 am
17F, 10 mph Southeast wind

From work (10 miles)
3:20 pm to 4:25 pm
41F, 13 mph Southeast wind