Every season has its purpose, and March is for maple sugaring. Although we have had recent snow, the temperatures are perfect for the sap to run; winter during the night and spring during the day. We are a small operation, tapping only enough for twelve months of syrup, and yesterday we opened our last jar. This year, we intend on increasing our production, so taking out an old hand drill, I bored seven tap holes at an upward angle into three trees, making sure they were free of any debris.
A stream soon ran out of each maple like a dammed up beaver pond just gave way. Catching some in my hand, I tasted the first drops of pure sap this year– I have always been tempted to take a full glass of the sugary water until I remind myself to wait for the delicious, finished product. After hanging up the pails, I stopped to listen as it sounded like the trees were playing small instruments. I am hopeful that my next weekend will be spent boiling down, and sipping the final stages of our natural, homemade candy.