• Nectar from the Maple Gods

    by  • April 16, 2013 • Journal

    Maple Sugaring

    Twenty-two. That’s how many gallons of Maple Syrup our friends down at Killam Farm boiled in total last year. For those unfamiliar with sugaring, that number is low. Really low. This season is still going strong midway into April and they are already well beyond 70 gallons! We had the pleasure of joining Steve, Adelaide, and Chloe for a few sap gatherings and syrup boilings this Spring and it’s always a treat to be there. There is something magical about the sugar arch at Killam Farm. The way the land, dotted with proud Maple trees, slopes down to the ol’ arch and sugar shack seems to say “come gather round the fire!” And, indeed, the arch is still heated with wood, all of which comes from the same land.

    After gathering sap from the trees in buckets, carried over one’s shoulders with a wooden yoke, the sap is poured into the main holding tank where it slowly drips into the evaporator. The roaring fire boils off the water and wafts of sweet water vapor billow into the air and float past prayer flags hung between saplings. A few coffees later and some idle chatter to fill the soft Spring air, and the first draw is made! Into the jar goes the warm, sweet nectar of the Maple Gods. And not long after, out of the jar it flows onto a stack of warm pancakes covered in butter.

    Maple Sugaring