We tapped about 10 trees on Sunday and most of those were SIlver maples, not a native species but it turns out they have about 3% sugar content in their sap.
There is something about the generosity of the maples as we tap them. They give up their sap without a whisper. They heal themselves with their substantial plant powers, fast and slow.
And then we boil and boil, and finally the sap lies sticky and viscous, a potent syrup of brown. A beautiful process in all.
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1 comment:
Now all you need is a big stack of pancakes to soak up all that yummy syrup. It looks great.
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