Maple sugaring in Vermont has a long and wonderful history. It is one of a very few activities in the woods that can be referred to and thought of in so many different ways to so many people.
To some, it is a business and they depend on this season to support themselves and their families. Others see it as a way to get back to nature and sustainably work with the land. Many sugarmakers think of this time of year as a time to spend with family and friends. I've even heard of it referred to as a competitive sport in which one sugarmaker is trying to (in friendly competition) make more gallons than the other or come up with a "better" way of doing things. How ever you choose to look at it, all of the above scenarios seem to be true and this time of year is very exciting.
The process of boiling sugar maple sap down to syrup can be thought of as very easy or very complicated depending on your point of view.
From the earliest known accounts, Native Americans were the first to discover that sap from maple trees could be processed into syrup. They cooked down the sap by heating hot rocks in an open fire. They picked the rocks
up with sticks, and placed the rocks in a wooden bowl. The rocks were hot enough
to make steam to cook most of the water out of the sap and make syrup.
Today sugaring operations can range from a few to thousands of taps with state of the art tubing, evaporators, and processing systems with all the bells and whistles imaginable, or anywhere in between.
If you make maple syrup or are just an admirer of the product and/or the associated production process, I encourage everyone to find out where there is a sugarhouse that is open to the public and take the time to go visit. The season is short and intense and is something everyone should experience at least once.
