This year was quite the adventure when it came to Maple Sugaring. This was the first year that the Farmer and I have created Maple Syrup together. We each had our way of doing things, our trees, our equipment. Joining forces and making decisions on where to tap and how things were going to be done was a bit of trial and error. Looking back I am glad we are together in this adventure of our lives. Watch the YouTube video of tapping the trees, evaporating, and fighting the weather.
A Farm-to-Table Chef Childhood
When I tapped my first 15 Maple Trees and boiled the sap in a stainless steel pan over a fire in the back yard I fell in love with the whole process of making Maple Syrup. I grew up in the Upper Peninsula of Michigan. I spent my childhood running through 80 acres of Maples and not once did my grandfather ever mention tapping one of them. I am astounded at all the richness surrounding me as I grew that was never utilized. Now, don’t get me wrong, we had Maple Syrup, it was in the refrigerator, and I used it on the sourdough pancakes my grandmother made often for me. I just didn’t realize WHERE it came from.
The Farmers Childhood
The Farmer was a bit luckier than I was, he began tapping trees in Maine as a youth. He had his own experience of gathering the sap in coffee cans, boiling it over a wood fire, and tasting that amazing liquid gold of his creation long before I did.
It’s All About Togetherness
I like to tease the Farmer that he only began to date me for my Maple Syrup Evaporator. He teases me that I was sitting close to him at work so I must have been trying to sit on his lap. The truth is that it’s nice to have a person that you work well with, someone who is an equal problem solver.
Thank you for Following Our Journey,
Don & Kirsten
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