The sap run seems to have hit its peak with this week’s mild weather, and sugar houses across Vermont have been very busy places. Boiling it down as quickly as possible, just to keep up with the flow, sugar makers put in long hours during the short, unpredictable sugaring season. The sap was still coming off the hill when yesterday’s boil ended on Bobo’s Mountain but there was room in the tanks for more, to be boiled down today.
To celebrate, I took a picture of the next to the last draw of
warm hot syrup we made.
That would be 2:30 a.m., close to seventeen hours after we started.
It was the 10th day in a row of boiling sap on Bobo’s Mountain. The run could end tomorrow or it could end next week and, when it finally does come to an end, all my sticky, sugar-coated friends will be able get some sleep.
And while you are still hard at work, I wait patiently for the freshest syrup from a friend of mine from your neck of the woods. Can’t wait.
I think everyone is pretty much done boiling, or will be this weekend, so your wait is almost over! Hang in there.
Seems to be a smaller crop this year, compared to last, but last year was a pretty good run so this year may be about average, quantity-wise. The quality, though, has been exceptional.