Fire up the evaporators, and start filling your tanks!
It’s Maple Season!
When I think about spring, every other memory ties back to maple sugaring.
As a little girl, I remember riding in the back of the old Toyota pickup truck. Roger would pull up to a sugarbush, and all of us kids would hop out and scatter, searching for the bucket yielding the most sap. We would run from tree to tree and back to the truck, the sweet sap splashing and sloshing around the buckets and onto our coats.
The sun would feel warm, and the air was often laced with the cold of winter, still floating on a breeze, making our round little faces rosy.
It was time to boil! The sugarhouse was full of steam, the roaring fire blazing underneath the pans, and the sweet sap roiling its way to draw off. All of us kids hovered to get a splash of the sweet syrup on our fingers. Ooh, so sticky!
And then the sugaring days with my kids, at the Maple News Sugarhouse. We collected and stacked firewood to stoke the fire. So many climbs to the top of the hill, from which all the sap flowed, down a maze of blue pipelines.
Carhartt’s, work gloves, and mud boots. Such beautiful, hardworking days, filled with sweetness, in and out of the maze in the sugarbush. Fun memories.
I love maple!
And now, our office staff runs from tree-tapping ceremony to tree-tapping ceremony, snapping pictures, promoting our maple associations, and enjoying the season’s sweetness.
Thank you, to our majestically crowned sugar maples. Nourishing all of us with their liquid gold.
Pancakes, thick with butter and maple syrup, candy, and maple cream-topped donuts.
Ahh spring…sugarmaples…maple sugaring.
Heaven.
With love,
Kate
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