Sugar Shack

When winter turns to spring, we start getting excited about the maple syrup harvest.  My family doesn't harvest any sap ourselves, but we do have connection with some of the local Amish who do.  Today we went down to pick up our supply for the year. The weather has been temperamental for the last week, so more syrup for us!

(Pure Michigan Fresh Maple Syrup)

I find it interesting how different products are made, and for anyone who doesn't know about the syrup process, it is pretty neat.  First, the trees are tapped, for the sap.  Tapping doesn't kill the tree, it just allows the sap to drain out through hoses and be collected in a big container.  Every syrup maker has a different container set-up, but it seems that most in my area drain them into large plastic tubs. 

Then the sap is taken into the "sugar shack" where it is boiled down until it just the thick, sweet, maple syrup is left.  In our family we use the maple syrup on pancakes and french toast, but also to cure our homemade bacon.  The most syrup is produced in years where the temperature fluctuates above and below freezing.  This year it was very cold, and then warm for about a week, so we were worried the syrup harvest wouldn't yield enough for our Amish friend Levi to sell us his extra syrup.  Fortunately, (at least for the syrup season)  it has cooled back down in Michigan, so we were able to replenish our stock.