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It’s sugaring season. That means it’s that time between winter and spring, when trees come to life, sap runs, and maple syrup is made. My family has been doing it for generations.
Some people have a lake house, or an RV in a campground, or a hunting camp; my father has his sugar camp. He spends the summer cutting and stacking firewood for sugaring season. Then, in late March, he taps the trees with a hand drill, hammers in the spouts, hangs the buckets and waits for the sap to run.
This year is no different; he’s there now, probably boiling at this moment. He’ll make a few gallons of the finest quality maple syrup you’ll find anywhere. Some is sold to friends and relatives, but as much is given away. I’m one of the lucky ones. I expect my quart of fresh syrup any day now.
Everyone has their favorite way of enjoying maple syrup; mine is over vanilla ice cream, with a few walnuts sprinkled on top. Yum!