The Origin Story
I’m a self-employed stained glass artist, hippie, geek, freak, and hands-on type person. I just bought a new-to-me house after years of apartment dwelling, and because it was a foreclosure, I had received a “you must fix immediately” list from my friendly neighborhood insurance company the minute I closed on my new abode. The list was long and non-negotiable. But that list is inadvertently responsible for my lark into maple syrup making.
Item number 3 on their “Fix immediately” list was “tree trimming”, and in the midst of pruning a rather stately specimen, my partner and I noted that there was liquid coming from the pruned branches, similar to the amount one sees from a drippy faucet. Thank goodness for Google and smartphones, because we established within a few minutes that the tree in question was a sugar maple, and that another variety of maple was also on the property. I read that any maple can produce sap for maple syrup, but that the sugar content varies by species.
Since I tend to find domesticity that results in stuff I can eat a rather cool concept given my self-employed artist status and hippie tree-hugging ways, I thought it would be nifty to try making maple syrup, especially if I could find the supplies to do it around the house. I mean, I can’t remember phone numbers for squat, but prices on food? Sheesh… I know how much maple syrup costs, and with the aforementioned (and expensive) list of “must fix immediately” decided that beyond the novelty of it, maple syrup making would be pretty cost-effective in terms of the time invested. Continue reading