March 17-18 and 24-25, 2012
A hole is drilled and a spile is inserted to draw the sap into the bucket.
I had my first taste of heavenly maple sugar candy on a camping trip to Vermont when I was a kid. The crystalized golden candy melted slowly on my tongue…a dream taste I’d never imagined, and altogether more glorious than the artificial “maple syrup” we put on pancakes at our house.
My love affair with the rich maple taste continues and now, our family uses only real maple syrup on pancakes. I’ve also since come to learn that New York State is one of the top producers of maple syrup. Each year about this time as the snow begins to melt, I start thinking about New York’s Maple Weekends. This year, they will be held March 17-18 and March 24-25 from 10 AM to 4 PM (although it’s best to check with participating individual maple producers to confirm their hours). This free annual two-weekend event celebrates maple syrup with live demonstrations, pancake breakfasts, nature walks, the sale of maple products and in some locations, many more activities. It’s a weekend affair the whole family will enjoy!
Many producers collect and produce maple syrup in much the same way as recounted in the old Iroquois legend that tells of Chief Woksis who throws his tomahawk into a maple tree, then removes it the next day. The sap from the tomahawk gash drips into the container at the base of the tree and his wife takes it home, thinking it’s water. Upon tasting it, she discovers the sweet taste, and the rest is history!
Each of the locations also sells product, so once you come home from Maple Weekend with your stock of maple syrup, be sure to check out Cornell Sugar Maple Research & Extension Program’s Maple Recipes. They include a wide variety of recipes as well as nutrition and storage information. Another fun recipe resource is New York State Maple, where you’ll even find a recipe for maple monkey bread (if you haven’t tried this, it’s worth the calories!)