Maple Sap Syrup Sugar

Maple Sugaring 2014

This weekend is Vermont Maple Open House Weekend, where maple syrup producers across the state open their sugarhouse doors to visitors. The past few years we have enjoyed starting off the weekend with a trip to Shelburne Farms. They offer a pancake breakfast to support Shelburne Explorers 4-H. The kids who participate are really involved in the breakfast, taking payments and serving pancakes and helping to make sure syrup and coffee are stocked. To be sure, lots of parents and other adults are there to help as well, but I love that the kids are right in there getting their hands sticky.

This pancake breakfast is so popular that in the past we have had to wait in a pretty long line to get in. Pancakes were slid onto compostable paper plates as fast as they came off the griddle. Coffee ran out and seating was scarce. It was still a blast for us as a family, including my parents up for the weekend several years in a row. This year, however, I guess we timed it right–no line, no waiting, plenty of coffee and syrup. I think getting there a little later made the difference.

No wait for breakfast but the place was still super busy

No wait for breakfast but the place was still super busy

One of the great things about this event is that the sugarhouse is so accessible. It is designed for education so there is a platform in the sugarhouse to stand on and watch. While sap flows have been meager so far this year, they had some on hand to demonstrate the boiling process. They also scatter small discs cut from maple saplings in the area around the sugarhouse–find one and hand it in for a maple candy. Find one with a maple tree drawn on it and get a large maple candy. Find one with a red maple leaf and hand it in for a pint of maple syrup. My daughter was determined to find that red maple leaf, as she is every year. And this year she did! The mother lode baby.

They also have other activities. Help tap a tree. Try sugar on snow. See a live bird demonstration with an owl. Check out the farm animals. It is good fun indeed.

Heating maple syrup for sugar on snow

Heating maple syrup for sugar on snow

Pouring the hot syrup onto fresh snow

Pouring the hot syrup onto fresh snow

Now wait a few minutes for a chewy and sweet maple treat

Now wait a few minutes for a chewy and sweet maple treat

Barred Owl

Barred Owl

Are these lambs the cutest critters around or what?

Are these lambs the cutest critters around or what?

We didn’t end there, however. We wanted to purchase some fresh syrup. Despite the new pint we are close to out of maple syrup at our house. Last year we probably went through about three gallons for the year. Assuming we get some from our farm share I figured we would need about two gallons. We stopped by Shelburne Sugarworks, right nearby, for our supply. We got a couple of gallons from them last year and so brought in the empty glass jugs. They said they would refill them if we were willing to come back later in the day, so we enjoyed some maple cotton candy, purchased some maple sugar (looks like brownish cane sugar but made maple sap–put that in your   coffee!) and watched the band set up. We left before the bluegrass started.

My dad and I headed back at the end of the day. We had a to wait a half hour while they filtered and pasteurized it. When we walked out of the sugarhouse I could barely hold the glass jars it was still that hot. I was careful not to slip on the ice. Busting open one of those on the frozen ground would have been a sad situation.

Amber treasure

Amber treasure

 

 

Sugaring

Spring is definitely around the corner when open house time comes to sugar houses around the state. This weekend was it. My daughter and I hopped over the hill to Shelburne Farms for their event. We got there late in the morning and started things off with their benefit pancake breakfast. We ate pancakes with, duh, maple syrup and sipped hot beverages (cocoa for her, coffee for me) before wandering about the animal barns. There was a passel of new lambs we oohed at for a while, guarded by a llama (it sported a hand written sign that read “I Spit!”). Then we made our way up the muddy trail to the sugar house.

Pile of Fluffiness

The sugar house was a busy place–lots of visitors and lots of steam. The sap was running and syrup was in the making.

Boiling Under Way

Formerly Maple Sap

A Lesson at the Steamer

We had the opportunity to taste the generous doses of fresh syrup that volunteers were handing out and we walked up the hill to see the lines–tubes that catch the sap and run it down to the collector to be boiled down. They tap about 500 trees (I paid attention during the lesson) so they make a fair amount of syrup, most of which gets used the in restaurant on site. I will have to head back over there at some point for breakfast.

We tried to stop at Palmer’s Sugarhouse on the way home to purchase some syrup even closer to home. We stopped and headed inside but that place was so packed we would have had to wait at least a half hour in line. Forget it. They were boiling like mad with their oil-fueled system–bigger and faster than the system at Shelburne Farms, no doubt. I’ll go back to Palmer’s some time this week and buy a couple gallons.  If they still have it.

We have enough maple syrup to get us through for a little while, but that stuff is just plain old good. Makes me want to whip up some yeasted waffle batter tonight so we can have them in the morning. But maybe I’m not quite that ambitious. The ideal situation would be if someone else made the waffles. That however, ain’t happening. Maybe next weekend.