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Eliza Waters 
Wow
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Drip, drip, drip. Before you know it a drip is a gallon, then it’s a couple of ounces. That’s a lot for a little…but I’m hooked. đ
I know, 40 gallons of sap to make one gallon of syrup is a lot. I’m grateful that there are still farmers that tap and maples still growing despite the climate changing. Maples prefer deep cold that we don’t really see anymore.
It has been too warm. I’ve not seen a single sapcicle this year.
Let’s hope it is an off year and not the new normal.
Oh, that is interesting. What are the tap and bucket made from? Glass and Zinc?
Originally, the spigots and buckets were wooden, then they were both metal, now the spigots are mostly plastic and the buckets are being replaced slowly with plastic tubing that drains into a central reservoir for ease of collection. I do miss the old days when things were biodegradable, but I understand that most farmers don’t have the time to collect from tree to tree anymore. Most now have to have day jobs in order to live.
Thx for this explanation Eliza. One can’t help loving the careful crafting achieved in the past, but yes, the time taken is something else again!
I wonder who first realized this could be done. It must have been a sweet discovery.
I believe it was the Native Americans that taught the white settlers. Definitely a sweet discovery!
Definitely one of the purest signs of spring. I smell pancakes. đ
YUM! đ
Iconic! I remember Kina & I drinking the sap out of the buckets up on the hill when we were kids.
Yup, good stuff on the fly, but boiled down is the best! đ
Drink, trees, drink & give us your sweet sap…thank you for your gift to us!
Yes, indeed, one of Nature’s sweetest gifts!
Elixir! Your photo sure captures its magic.
Thanks, Laurie. Almost as exciting to me as getting a load compost, haha! đ
Black gold!!! Very exciting.
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I found your explanation for Frogend Dweller very interesting.
Thanks, Anne. The northeast and midwestern US and southern Canada have sugar maple trees, so sugaring is limited to these areas, but the syrup is shipped all over the world (for those willing to pay the price). It is a delectable treat!
It took me too long to figure out what it was.
The tags hopefully gave it away, or the comments?
Fascinating and something I have never seen.
Usually, maple sugaring brings in lots of tourists and some farms offer breakfast (all day) to enjoy with fresh syrup. This year, however, we’ll see. So much is closing down. I really feel for those who are dependent on the revenue.
Thank goodness this process still goes on. What would we do without
maple syrup?
IKR? LOVE the stuff and we accept no substitutes. đ
I wasn’t sure what it was at first. It’s obviously not something found in my part of the country!
Yes, it is pretty much confined to winter areas with sugar maples. I forget that tapping isn’t commonly known! Unfortunately, climate change is affecting this iconic annual event. Maples need COLD winters and this past one was quite mild.
Wonderful, Eliza!
Thank you, Julie! Is it spring in your neck of the woods? We’re having an early one this year.
Nearly all the snow has melted with the mild temps, but no real green to speak of yet. Soon though I hope! đ
A sure sign if spring, the sap must be rising đ
It is an early one this year, but I’m enjoying it.
Already? Oh now that IS encouraging news! YAY!!
Thank you, Amy. đ
You are welcome!!
Coolest pic ever! Learned so much from your responses to the comments. Thanks, Eliza. đ
Thank you, Irene. Glad to share! đ
Great shot!!
Thank you, Wendy!
Delicious!
Thank you, Fi!
This is such a lovely capture Eliza. Waiting for the drop to drip đ
Thank you, Agnes!
Love the photo and, of course, maple syrup too!đ
Thank you and what would pancakes be without RMS (real maple syrup)? đ
Awesome!
Thank you, Donna!
Love your image here … unique!
Thank you, Denise!
Fabulous Eliza đ the contrast works so well
Thank you!
I definitely needed the tags and comments to understand the photo. Very interesting.
Yes, not too many are familiar with processing maple sap into syrup. Probably not the best pic for for Wordless or Silent, but it did give folks a pause, I guess. đ
Very interesting photo capturing that drop of sweetness.
Thank you!
In case you are interested, I wrote about the process a few years back: https://elizawaters.com/2016/03/14/maple-sugaring-a-rite-of-spring/
Thanks you Eliza – I enjoyed reading more about the best seasonal attributes for trees to produce sap and about the processes involved including evaporating the sap. Incredible that it takes 40 gallons of sap to make one gallon of syrup.
I have only had maple syrup on a very few occasions as it is relatively costly here in South Africa, so enjoy your sweet heritage!
Thank you, I am grateful to have this sweet treat made right here in town. The Boyden family trace their lineage back to the town’s founding. Not many can claim that!
A remarkable tradition and great that the family still follows it.
Lovely composition.
Thank you, Marisa.
Life’s in the details!
Truly fascinating!
The season for collecting sap is short, but the results are sweet! đ
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