It used to be that one of the major signs of spring in Vermont was the running of maple tree sap signaling the start of the sugaring season. Mother Nature has changed up her game in recent years and now the sap runs almost anytime from December through March.
John B. reports that the sugaring team at Wake Robin began collecting sap last December and they seem to be looking at a bumper-crop year. The sugar house at Wake Robin has a 300-gallon holding tank that has been full to the brim for the past several weeks. Resident volunteers take shifts to boil the sap transforming it into the glorious amber liquid we all love – Vermont-made maple syrup. The crew had a record day on March 3 when they drew off seven and a half gallons of Amber Rich. At a ratio of 40 gallons of sap to 1 gallon of syrup, that’s a lot of boiling! Last week, total production crossed the 50-gallon mark.
Wake Robin maple syrup is allotted to the workers who make it, and some is designated for Dining Services where it is the main attraction at the annual Pancake Breakfast and Maple Ice Cream Social. The syrup is part of the welcome basket for new residents and is sometimes given as an honorarium to guest speakers.
We all see the picturesque, bright, and steamy sugarhouse with sap at full boil, but once the sap stops running and the syrup is bottled, there is plenty more to do. The task list for the off-season is extensive. There is the major cleanup of buckets and evaporating equipment, shifting wood to fill the woodshed for next season, doing maintenance and repair on the sap lines damaged by squirrels and wind, rinsing the lines twice during the year, and taking care of the numerous little things that show up during the season. According to John, “I’m happy to say that we do have a large and faithful group of Sugar Makers.”
Maple sugaring at Wake Robin is a rite of spring, a labor of love, and the rewards are very sweet!
