This past weekend, our friend Sage Radachowsky posted on Facebook that he was tapping trees, but bemoaned the fact that he had access only to Norway maples rather than Sugar maples. Generally speaking, the taste is equal — it’s just that it takes 60 litres of Norway maple sap to get 1 litre of syrup, whereas with Sugar maples, it takes on 40 litres.
Meantime, I’d been thinking: “Who can we find to tap our Sugar Maple, since I’m away right now?” And thus a match was made.
We now have a bucketful of sap, which Aaron has been dipping into from time to time to sample its raw flavor. He says it tastes woody and sweet, and goes down with an electrolyte buzz like coconut water. Delish.
How cool! Right here in JP! I just finished reading “The Sugar Season,” a nonfiction book about the N.E. maple syrup industry.