Lesson 283 – Maple syrup and one last look at that turkey

In a bit of a rush today as I have to be off-site but I thought I’d put up a few more photos from our journey to a sugar maple/honey/poultry farm this weekend.

It’s maple syrup season in New Hampshire and the sap is flowing. For those who don’t know it takes approximately 40 gallons of maple sap to make 1 gallon of syrup. It’s a pretty labor intensive process but oh, so well worth it. The good news is that in the spring the sap flows freely and if you are set up with a good tap system, you can collect tons.

At the farm we visited they use surgical tubing from the tap to the bucket. This is the first time I’ve seen this type of system. I’m more used to the traditional tap with silver bucket hanging. A system of tubes makes so much sense, they were all interconnected and fed into a large (very large) tub. Certainly saves on the trips needed out to the woods.

tapped Maple trees

Of course the reason to collect the sap is because this is what you end up with.

Liquid Gold

Sure, maple syrup (I’m talking about the real stuff – not that fake butter flavored pancake syrup) is expensive but once you’ve tasted it, you will never, and I mean never go back. The stuff is gold. We use it on pancakes (‘natch) but I’ve also been known to use it with pan seared scallops, salmon, salad dressing, and there is probably nothing better in the world than a bowl of heavy, dense, quality vanilla ice cream drizzled with maple syrup.

Trevor's syrup

Trevor has tapped a few trees in our yard and right now he’s in the process of boiling it down to a syrup. He does this on an old wood stove outside so not only do you get the richness of the syrup but it also has a subtle lingering smokey taste.

Just lovely.

Lastly, for those who can’t get enough of that turkey, I leave you with one final shot of his gorgeous profile.

Photo credit: Marc Nozell

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Filed under Backyard Chickens, Food Savings, New Hampshire, Project Chickens before the Eggs, The Family, The kids

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