from the employee owners at Gardener's Supply Co.

Sleepers, Awake!

The first harvest of 2009 has begun here in the north country. It’s maple, coming in drop by drop.
Collecting maple sap

Pure maple sap

The first harvest of 2009 has begun here in the north country. It’s maple, coming in drop by drop.

Much of the snow has melted, but the landscape remains brown and rumpled, showing no signs of life, no traces of green. Still, the days are longer. The sun is brighter. And the maples respond.

The harvest is pure and clear, sparkling in the sun like water, but this special liquid is so much more. At the sugar-maker’s hand, it is transformed into amber syrup, the first taste of spring.

But this golden result does not come easy. It takes about 40 gallons of sap to make one gallon of syrup. So the sugar-maker must be dedicated, willing to work hard when Mother Nature decides she is ready to provide. But the effort pays off, and though winter lingers, the harvest has begun.

-David Grist
Online Content Coordinator, Gardener’s Supply

Sugaring in Vermont

A look at how maple syrup is made in Vermont’s Champlain Valley, with Rick Renaud, a Gardener’s Supply employee, who spends many hours in spring sugaring with friends and family. To see the captions, click on the photo..

2 Comments

  1. March 26, 2009    

    We sugared our maples this year. The season is already over here in NE Ohio.

  2. DonnaSkins
    March 28, 2009    

    Yup! Same in NE Illinois. A friend of mine tapped the maples in his front yard. It was deeeeeeeeelish!

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