Maple sugaring guide

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From tap to table
Nothing signifies the end of winter like a trip to an authentic sugar shack. Take a tour of some of New England's delectable sugar houses. |

Maple sugar 101

- Origins: Quebec, Canada, and Vermont
Traditional harvest: A maple tree is tapped through the bark and into the wood phloem, the sap runs into a bucket, and collected daily.
Processing: Approximately 40 gallons of sap must be boiled down to make one gallon of syrup.
Season: Generally Feb., March, and April
Interesting fact: A hole must be drilled in a new location each year because of the natural healing process of trees, also known as walling-off.
