Maple Sugaring

6Warm days and cool nights trigger the sap run in the maple orchards. The trees that delight us so much in the fall with their brilliant colors are the same trees that provide the key ingredient for maple syrup. Throughout the region, farmers begin collecting the sap that runs for about six weeks in March and early April. In times past, they used buckets affixed to taps on trees, but the 21st century method for most producers involves miles of tubing that runs through the sugar bush. The sap is collected and brought to sugarhouses, where the traditional syrup making process begins: boiling the clear sap and reducing the sugar into what becomes pancake’s favorite sidekick, maple syrup.

Many of the region’s sugar houses welcome guests during the spring months to witness the sugaring process firsthand.  Experience the authentic New England settings that produce one of the finest and all natural treats that is enjoyed globally.  Be sure to take some fresh syrup and maple products home with you as well!