Sweet Stuff

Our sugaring season had an early start due to unseasonably warm weather in February. Sam Kelman, our sugarmaker pictured below, has reported that we made a record-breaking amount of syrup in February alone. Now that the weather has cooled off and the sap has stopped running we are no longer producing syrup, but we’re looking forward to the remainder of the sugaring season once temperatures start rising again.

Sap gathering is a two-step process. Each student has two 5-gallon buckets. First, we collect the sap in those buckets. Then, we pour the sap into barrels at dumping stations scattered throughout the sugarbush.

After we gather enough sap, Sam boils it down to maple syrup in the Sugarhouse.

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Click below for some conversation out at the sugarbush with Sam, Luke, and Chloe.

 

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