My sweet hubby has been busy this week, with the culmination of what is, in some ways, a year-round event. From cutting wood in the fall to cleanup in late March, maple syrup is on his mind. But the fun part comes now, when the sugar water is flowing, and the sugar house is warm with wood fires
and a lot of steam.
This year's first run produced about nine gallons of beautiful, clear syrup. Making syrup that is pretty, just the right thickness, and delicious is an art, learned through many years of practice. Robin learned from his Uncle Lohr:
From the time he was big enough to carry a bucket of sugar water, Robin helped with the entire process, from tree to table. When we moved to Davis Run, Robin lent his sugar-making labor and skill to our wonderful neighbors for several years before venturing off on his own. Now, sugarin' off on Davis Run is an annual event enjoyed by neighbors, friends, family, and anyone else who happens by. In the end, when all the folks have gone and there's time to really look, a good run of syrup is really a work of art.
The trees have stopped running now, since the above-freezing daytime temperatures needed have been nonexistent these past three days. Once this cold snap is over, the sugar water should start to flow again, and Robin will be busy gathering and boiling. After all there are still two weeks of February left, and that means our sweetest time of year will last a little while longer.