Vermont’s maple sugaring season typically runs from late February to April. Soon the days will begin to warm and the sap of the sugar maples will begin to flow. Sugaring time!
Once that sap begins to run, it slowly drips out of the taps that have been driven into the trunks of sugar maple trees. Out of the taps the sap flows, down into the buckets that hang so patiently from the taps. The buckets are regularly checked by their sugarmakers and, when they’ve gathered enough sap, collected and taken to a sugarhouse.
At the sugarhouse, this sap is cooked down, creating a lot of steam that rolls out of the houses. Consequently, the air of the countryside around a sugarhouse is laden with the delicious smell of pure, Vermont maple syrup! Heavenly.
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