Maple Syrup Weekend is a Maine Tradition and this weekend pancake-lovers celebrated. The warmth of Spring causes starches, that have been converted to sugar, stored in the trunks and roots of Maple trees to begin rising. And so begins the process of syrup production across our cold climate. Farms across the state this weekend held open houses and allowed the public to tour their shops. A behind the scenes look into a larger scale operation is interesting - trucks collecting that sap, large boilers, and the stacks of firewood fueling the operation.
We ventured out to a local farm. The country roads leading up to the old farm house make me feel at home. Grass sprouts in the fields among the leftover rows of melting snow. The air has a fresh scent that only comes as Mother Nature uncovers her beauty. We pull up along the driveway and park, quickly greeted by three horses (and a few ducks that meander around their legs). Syrup slowly drips into the metal collection buckets as we make our way into the heart of the operation - the boiler room. The farmer explains his tips and techniques and offers us a taste of his final product. So good that we walked out with a few bottles for friends and family.