Maple Syrup
Maple
sugaring is a tradition which goes back to the times before European settlers
ever came to Vermont Thomas Jefferson saw maple sugaring as a means to make the
colonies self sufficient in sugar production. At that time any form of sugar was
a valued commodity.
These
days cane sugar has made sweetening common and we take it for granted that we
can have that sort of treat anytime for very little cost Of course, Vermont
maple syrup is still a highly valued commodity, due to its unique flavor,
natural source and the time-honored tradition involved in its making.
In
Vermont, the maple sugaring season usually comes in March and April, when the
temperatures during the day are above freezing for days at a time, and the
trees, dormant throughout the winter, begin their new growth. The sap, which
carries nutrients for this growth, starts to flow. Sugar makers tap the trees by
drilling a hole into the trunk and inserting a spout. As the sap moves through
the tree, some will be diverted and drip out the tap hole and spout. Trees
aren’t tapped until they are about 50 years old. Important aspects of sugaring
are maintaining a healthy sugarbush (a collective name for the trees that are
tapped, also known as a maple grove), knowing the trees and not over-tapping
them.
The
sap which comes out is like slightly sweetened water. It is collected either in
buckets, or by tubes, which are run from tree to tree into a large tank. The sap
is taken to the sugar house and boiled down in an evaporator until it reaches
the proper density. The best syrup comes from evaporators using sugar maple wood
for the fire. The entire process is very labor intensive and sugar makers
regularly draft the whole family to help out Depending upon the sugar content of
the sap, it can take up to 40 gallons of sap to produce one gallon of maple
syrup. When the syrup is ready, it is drawn off, filtered and packed, usually in
large drums until it is canned for shipping.
The McGrath family, in
Northern Vermont, from whom we now purchase all of our maple syrup is involved
in the entire process from the tapping of the trees to the evaporating process
and the canning. We are thankful to have Mark and Mary providing all of
Cardullo’s fine grade A maple syrup.
