Maple Syrup in the Spring

The first American Sugarmakers were early Native Americans of New England who called their delicious maple syrup, "sinzibukwud," which translated means, "sweet buds."  The world is forever in their debt for teaching their Sugarmaking trade to the first American white settlers.
   Since These times Maple Sugar Harvesting has become very popular.

There are only a few regions in the world suitable for maple syrup production. Vermont is, by far, the most famous!


The arrival of Spring in Vermont is anticipated long before the first buds appear on the wintry foliage, as the sweet aroma of boiling maple sap drifts upon the breeze.  The sweet scent of maple permeates the fresh New England air, signaling the arrival of the Vermont Maple Harvest.  
This annual event is a tradition founded on romance and ritual. The gathering of sap excites native Vermonters as they court the maples, determining the precise time to tap and capture the crystalline liquid traveling through its veins.  The syrup processing ritual is eagerly anticipated regardless of the hard work and long hours spent laboring over the sugar pots.  Why?  Because the maple syrup gathering season is short-lived and often unpredictable due to New England's variable weather conditions.
Time and weather are the primary keys to a successful maple harvest.  Weather plays the most significant role in maple sap production, as the maples rely on the freezing and thawing periods that usually occur in late February and early March.  In order for the sap to flow, the weather must grow steadily warmer until temperatures rise above freezing.

  I can tell a lot of stories of maple Sugaring, for I have had my hand in gathering sap, boiling and harvesting since I was a small boy, From my grandfather all the way to the Lewis farm where I sugared with Ed Lewis for a good few years.

   So when Spring comes, and the trees begin to thaw, I will be rootin on the Sugar makers of Vermont, hoping that, they have a good season.