New York Maple Syrup in Season

March 21, 2011 at 10:13 pm Leave a comment

Quick.  What’s New York State’s first agricultural product of the year?

It’s maple syrup, and it’s making its debut at sugarhouses throughout the state.

New York’s maple season, which officially started on March 9, typically runs from late February to early April, a time when cold nights and warm days create ideal conditions for sap to flow.

How exactly is maple syrup made?  Here’s the simple explanation:  the sap is tapped and collected into vats where it is boiled to evaporate the water in the sap and spike its sugar content.

New Yorkers can learn more about maple syrup-making first-hand this coming weekend.  The New York State Maple Producers Association is hosting the 16th Annual Maple Weekend, an opportunity for the public to visit participating sugarhouses, learn how maple syrup is made, and of course, taste the sweet fluid.  More than 100 sugarhouses throughout the state are participating in the maple syrup open house this weekend, March 26 – March 27, from 10:00 a.m. to 4:00 p.m.  It is the second weekend of the two-weekend annual celebration of New York’s sugar maple trees.

For more about Maple Weekend and a list of locations, click here.

Entry filed under: Local Food Production. Tags: , , .

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