Q: It’s been a strange winter. Do you think the unusual weather will affect the maple syrup? A: Our concern is that the trees will bud early as a result of the unseasonably warm weather. The sugar season only lasts until the buds on the trees start to swell, and the syrup changes as budding time gets closer, getting darker and stronger tasting. After last week’s deep freeze, early budding shouldn’t be a problem. Judging by the long-range forecast, the sap should be running by the weekend.
Q: How many visitors are you expecting this sugar season and what will they get up to? A: We typically see between 4,000 and 5,000 people through the season; they can hike into the sugar bush to see the tapped trees, get a tour of the camp, try maple sugar on snow, and if the weather’s right and we’re boiling, they can watch the syrup-making process. And then they can have a delicious pancake brunch in our restaurant.
Q: The sugar season is so short. What happens on the farm during the off-season? A: There is always something to do here, whether you’re here for a summer nature walk, to admire the fall colours or for a delicious winter meal. We’re also converting our operation to an “econo-museum,” to be part of a growing network of working craft museums across the province, including Amos Pewter and Grand Pre winery. We’re converting the sugar camp into a “maple interpretive centre.”
Q: How many litres of syrup do you produce?A: We usually get about half a litre of syrup per tap, and we have 2,500 taps; it takes Scott about 40 hours to put them all in. We’re actually quite a small operation; we sell all our syrup in our store or by mail order. We prefer to emphasize the farmer-consumer connection rather than selling wholesale.
Q: Do you have a favourite non-traditional use for maple syrup?A: I love maple syrup drizzled on fresh fruit. People have no idea how delicious it is, but if you try a little bit of maple syrup on some fresh strawberries or blueberries, instead of the usual sprinkle of sugar, you’ll never go back. Scott really likes cream and maple in his coffee instead of cream and sugar.
Q: What differentiates your maple trees from the one in my front yard?A: The tree in your front yard is probably ornamental, whereas our trees are all sugar maples. Sugar maples are indigenous to this area; they produce the sweetest syrup. You could tap your tree and boil down the sap—in fact, lots of people grew up with “backyard syrup”—but you’d get a darker, stronger syrup than you’re used to.
For more information about goings-on at Sugar Moon Farm, check out their website at www.sugarmoon.ca
This article appears in Why we’re still waiting for RU-486.