Over the winter, Dave built a reverse osmosis concentrator to take 2/3's of the water out of the sap. It worked well, cutting our use of firewood drastically. Even with boiling the concentrated sap hard to syrup, we ended the season with more split wood than we had when we began - and almost unheard of event.
We haven't harvested much sap this spring, but we have had a wonderful time in the woods and that is after all, what sugaring is all about. It's about learning to recognize the difference between chickadees flitting branch to branch and the nuthatches who hop up and down the trunks of trees looking for insects - both small black and white birds, but with completely different habits.
Sugarbush is about the joy of drinking sweet tree juice right from the tap.
video by Leah Rassmussen
Spring in the maple woods is the haunting calls of long skeins of swans high in the sky heading north, and the chuckle of sand hill cranes in the thawing swamps.
Sugaring is about inhaling the smell of woodsmoke and hot maple as we pour a 2' X 3' pan of finished syrup into a metal bucket.
Mostly, sugarbush is a time to sit in the sun and converse with the people who gather in the woods for reasons similar to ours. It is a slice out of time where chores at home don't get done, our lives are full to overflowing, and yet, we relax, slip back into a less pressured time and just enjoy being alive.
nice post
ReplyDeleteJoan, I did tap trees in February and got my usual pittance (don't tap many and they are box elder) but the sap wasn't as good.Tom Andrews said it wouldn't......
ReplyDeleteKaren Obermiller