In just over a week, we officially bid farewell to winter and welcome in the new season. But for many in our region the new season is underway – maple syrup season.
I see that many of you noticed the spectacular full moon earlier this week. For Grandma, that was a sign that it was time to head to the sugar bush.
The full moon in March carries a few names, but on the farm we knew it as the Full Sap Moon. As is often the case, full moons are named after something that is taking place at the time. For example, the full moon in June is called the Strawberry Moon.
Back to the sweet Full Sap Moon.
The moon doesn’t make the sap flow, but sighting the giant orb in the sky can signal conditions for sugar making. In late winter and early spring, a cloudless night allows temperatures to drop below freezing; a clear day gives the March sun a chance to warm the air, at least to a few degrees above freezing.
This necessary temperature swing causes the maple sap to flow up, allowing maple producers to harvest the sap and then boil it down into lovely golden syrup. By the way, this is the same temperature cycle that causes our roads to be filled with potholes, but I digress.
Maple syrup season typically occurs between early March and late April and lasts about four to six weeks with the heaviest flow for 10 to 20 days. It takes approximately 40 litres of sap to make just one litre of maple syrup.
I grew up with the golden nectar; there was a dish of maple syrup on the farm table at every meal. We baked and cooked with it, poured it over things, dipped things in it and sometimes just sipped it. In my opinion, maple syrup makes everything better.
On Saturday, I will share a couple of my very favourite maple syrup recipes. Don’t miss the column for a chance to take part in a fun little spring give-away.
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Cindy Day is the chief meteorologist for SaltWire Network