Our First Syrup of the Year

by Andy

My day yesterday was inspiring and emotional, but it began with uncertainty. It was to be our first maple sap boil of the year. We had a group from Great River High School scheduled to come out and also a group of E1 students also coming out with Mr. Fitch. In addition it was the last day of Farm Stay 3. We really wanted to make our first syrup before the end of Farm Stay 3 and we wanted the GRS students and E1 students to get the full maple syrup experience. There was just one problem. The trailer we use to haul sap was completely frozen in.

The day before when the whole Junior High had come out, an entire Stewardship group had shoveled and pushed and bounced on the trailer to no avail. So I woke up hoping I could get it unstuck using the tractor. Using the front-end loader I pushed as much snow out of the way as I could. Then I levered the tongue of the trailer up using the loader again. Finally it was free. Shwew!

Of course the uncertainty was not over yet. I wanted to collect the sap before the GRS student got arrived so we could start early enough so we could finish the boil before the Farm Stay students had to leave. We had promised them that they could taste the fruits of their labor before the end of the Farm Stay.

We were in luck. When I drove out to the trees that were the farthest away, I discovered that the sap that was in the bags hanging from the trees was still mostly ice. Because of the unbreakable laws of chemistry, the water in the sap freezes first and the sugar stays liquid. So when there is a mix of liquid and ice in a bag, a thrifty syrup producer can save boiling time by throwing away the ice. We received a second dose of good luck when I intercepted the Farm Stay 3 students on their way to the Bird Blind. They each collected a bucket of sap and we soon had all of the sap. Because we threw away the ice, we now only had about 25 gallons of liquid to boil down and I was sure that the Farm Stay 3 students could taste the first syrup of the year before they went home. We finished collecting just as the GRS students pulled up. What a relief!

The rest of the day was a series of magical moments.

The GRS students were absolutely thrilled to be here. They have typically only come in the Spring or Fall and to be here in the Winter was great. We got the fire going and started the boil. The smell of wood smoke filled the air. We left a trio of students to keep the fire going while we all went out to tap more trees.

The E1 students came and they got to tap the first tree of the day. By now the sun was shining brightly and had warmed the trees enough that the sap started to flow as soon as we put the spiles in. Drip drip drip. Put your tongue under it to catch the first drops.

After that first tree we spread out in the sugarbush and everyone got a chance to tap a tree. It was a amazing to discover thigh-deep snow in the woods. We quickly put up another 20 taps and completely enjoyed being in the forest.

Then came one of my favorite activities. We went back and watched the sap boil and ate lunch. The fire was hot and the entire pan was steaming away in a roiling boil. Everybody found a comfortable spot to lounge upon and we just hung out while the sap boiled. Occasionally we stoked the fire, but mostly we just hung out. I got to catch up with my pals from the GRS staff. I love the enforced slowness of having to wait for the sap to boil down. You can't make it go any faster, so you might as well just enjoy the moment.

The GRS students had to go by 1:30, but Mr. Fitch and the E1 students hung out and the syrup was finished by 2:20. They got to taste the very first syrup of the year. It is a little known fact that the flavor of syrup changes dramatically as the season progresses. The sugars start to convert to starches later in the season and the warmth of the season means that (harmless) bacteria grows in the sap. So later in the season you end up with a darker, more intensely flavored syrup. But my preference is for the first syrup of the year, light in color and delicate in flavor. Jahlil refers to the early syrup simply as "glory" and I agree.

Then I brought the pail of syrup back to the Homestead and the Farm Stay 3 students sampled it as they were finishing their packing and check-outs. Then we decided the weather was so nice we could have the final ceremony outside around the syrup fire. Our final ceremony is always touching, and this one was no exception. During the last part, we looked up and saw at least 10 bald eagles circling on thermals right above us. That sort of thing doesn't happen inside.

All in all it was a magnificent early Spring day.