making maple syrup

Adventures in Sugaring: Making your own Maple Syrup

After a long winter, it was finally time to make maple syrup—otherwise known as "sugaring". So on a strangely warm Thursday, my friend and I jumped into our car and drove north and then east to my family's cabin near Hayward, Wisconsin. This year did not look too promising with the weather being so balmy and not getting below freezing at night, even in northern Wisconsin...but hey, you never know.


A few minutes drive from our cabin is the Sugarbush, 60 acres of beautiful, thickly wooded land where we tap 35 maple trees. It is a small, family operation but has definitely come a long way through the years. It hasn't necessarily grown but over time, it has become more functional, with the exception of the old logging road that goes onto our land. It is too over-grown to really be considered a road so we park and walk the half mile to where we tap the trees. 


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Making Maple Syrup: Creative Ingenuity at its Best

It’s springtime, and the maple trees are dripping with sweet, pristine, beautiful sap. Sugarhouses across North America have billowing plumes of steam rising from their rooftops as maple sap is converted into maple syrup. Maple syrup is such a unique specialty product -- it’s only made in Canada and the Northern United States, and it is a crop that is only harvested for a few short weeks in the spring. The niche industry is made up of small entrepreneurs and hobbyists who eagerly look forward to this time of year, when the season transitions from cold to warm.

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