Maple Syrup Weather, a sign of Spring, and tasty too.

I really enjoy the many seasons that we have in Wisconsin and one of my favorites is Maple Syruping time.

The sap runs in the maples when the nights are still freezing and the days are above 40 degrees.   This weather pattern generally lasts for about three weeks, during which time tons of sweet watery sap flows from the winter storage area in the trees roots to the growing buds in the tree’s top.

This nutritious mixture of water and sugar and other goodies fuels growth in the buds which will grow into longer branches and leaves.  And in the case of Maples there is always a little extra for a hard working human who might be looking to divert a little of this mixture for future pancake or ice cream toppings.

When I was a kid on a northern Wisconsin farm it was a family tradition every spring to get out the buckets and spigots and tap hundreds of trees.  Then spend long nights boiling this sap down over an open fire in the woods until it became a golden syrup that we would enjoy throughout the year.

I still keep a jug of this in the refrigerator, although I seldom do the sapping myself these days, generally I get mine from some of our clients who are still maintaining this tradition of the Northwoods.

Today may just be a good day to enjoy some Maple covered ice cream, yum…