So many maple memories
Growing up where we are in Southern Ontario, every March brought with it a few things. The promise of spring, a break from school, and a trip to the Sugar Bush. I think we went every year, at least through grade 5 or 6. And I can recall going a few other times, either with family or with a local community group.
By grade 3 I could have given the tour. I probably still could. From the hollowed out birch troughs in which fire heated stones were dropped into pure sap, over and over, until just the syrup remained, to the innovation that was the tap, allowing trees to be harmlessly relieved of their nectar season after season, to the modern plastic piping and glorious sugar shacks where the liquid was carefully tended to ensure the end result would be properly viscous and sweet. The process is time consuming, but can even be tackled at home, if you have a couple of sugar maple trees. Don’t believe me? Read this wonderful post by my friend Tiffany at Eating Niagara (then follow her blog – you won’t be sorry), Continue reading