There is nothing sweeter than the signs of spring! A new season begins and gives us a chance to celebrate the bounty of all that Mother Nature has to offer. This time of year offers one tradition in particular that has become a huge industry in Canada and a source of many festivals, demonstrations, sugar bush operations and tree tapping events. It is maple syrup season.
This delicious treat primarily comes from sugar maple, red maple and black maple trees. Temperatures start to rise in late winter. Then the xylem sap, or watery substance, that was stored as starch in the tree’s trunk and roots all winter changes to sugar. This sugar rises in the sap in spring. The process of tapping the tree releases this bountiful liquid. Once collected maple syrup producers heat and convert the sap to syrup through manufacturing processes.
Weather and temperature play an important role in producing maple syrup. An entire season can be ruined if the temperature is too warm. Production has to start much later if the temperature is too cold. Lots of snow is just right. The heavy snow acts like an insulator to keep tree roots moist throughout the long winter.
Of course, the best part of maple syrup is sampling the final product. Who doesn’t love a tasty maple treat or a tall stack of pancakes drizzled with the sweet taste of syrup? We certainly do!
Join us again this year at our annual Sweet Taste of Spring event on March 22 and 23. Sample local maple syrup with our pancake breakfast, and learn more about tapping. Other fun family activities include bird migration and gardening information, outdoor activities and entertainment. For more details visit Sweet Taste of Spring.