Maple syrup – YUM!
Maple cream – YUM!
Maple sugar – YUM!
Maple candy – YUM!
Maple ice cream – YUM!
Yeah, we like
our maple and enjoyed our two forays to two very different maple farm sugarhouses.
Our first
stop was Morse Farm Maple Sugarworks, an eighth-generation owned sugarhouse
with the typical store, video on tapping maple trees and making maple syrup,
maple syrup tastings, etc…. Morse’s taps
their maple trees and then uses plastic tubing to catch the sap, which then
drips downhill via gravity to a holding tank.
Morse’s was quite rustic, the larger of the two, with a bit more
hands-off approach to visitors.
Our second
stop was Bragg farm maple Sugarhouse, also an eighth-generation owned sugar
house. A bit smaller than Morse’s, it
was more intimate with more hands-on customer service. It is also one of the few remaining Vermont sugarhouses
that taps the trees the old fashioned way – using a bucket and lid system, rather
than the tubing. It was interesting that, like wine, the maple syrups were a
bit different between the two sugarhouses.
- Forty gallons of sap is needed to make one gallon of maple syrup. Vermont makes more maple syrup than any other state.
- A maple tree should be about 40 years old or 8 inches in diameter to be tapped. Maple trees produce for about 400 years.
- The sap "runs" when the temperatures fall below freezing at night and then thaws during the day. The freezing point is 32 degrees F.
- When done properly, tapping does no permanent damage to the tree. Some maple trees have been tapped for over a hundred years!
- Maple Syrup is a 100 % natural and organic product. Maple Syrup has the same calcium content as whole milk.
- Maple Syrup has only 40 calories per tablespoon, unlike corn syrup which has 60 calories per tablespoon.
- Maple Syrup is rich in minerals such as calcium, potassium, manganese, magnesium, phosphorus, and iron.
Easy and affordable - no matter where you are!
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