The weather is slowly
beginning to turn. And the warmer days
and cool nights means the sap is running. Sugaring has a long history in our
region. The Abenaki likely tapped trees
before European settlers set foot on Vermont soil. Today
maple syrup is one of Vermont’s biggest exports.
It takes approximately 40 gallons of sap to make one gallon of maple syrup. All this week Vermont Edition celebrates the
tradition in the series 40 to 1: Maple Sugar Season, which looks at how to tap, boil, grade and cook with Vermont’s liquid gold.