Spring’s cold nights and warm days have been naturally pumping the sap up the still dormant maple trees here in Ontario. Some people (including myself and my in-laws last weekend) are busy tapping trees and boiling sap to make delicious, sweet, healthy maple syrup!
It was my first time assisting with this family tradition and I can see why it stuck. It was fun working as a team and being in nature with all the fresh air and the sweet aroma of boiling sap.
I found it incredibly humbling, too. I was awed by the amazing, sweet gift from Nature, human ingenuity for the whole maple syrup making process and, of course, the hard work. Let’s just say I really appreciated the dark amber, grade A, homemade, organic maple syrup on my french toast the next morning!
How to Make (Lynch’s) Maple Syrup
While the trees, process and tools may vary, here’s how we made maple syrup at the Lynch’s:
- In early March, Dad strung up a series of tubes around trees that ran down hill.
- We tapped approximately 60 red maple trees by drilling holes on the North East side of each one and fitting the holes with the taps attached to the tubes.
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