Every spring, it gets me. When the snow starts to melt, and there’s a hint of warmer weather, I stick my noise in the air like the dog because I can smell maple syrup season coming.
We had a great family operation way back when. And the fillings that take up every one of our molars are no surprise given the amount of syrup and maple sugar we would consume during the six or so week season every spring. We had agro-tourism before it was even a thing, selling maple syrup direct from the farm, offering tours of our operation and serving up an impressive menu of pancakes, tea biscuits and johnny cake – as the carrier for some variation of our homemade maple products. Here are a few shots — from the Maplewood archives.
And maple, well, you know it goes with everything and with every meal. Maple sugar goes in my coffee every morning. Maple syrup is the only thing that ever tops pancakes or maple syrup in our houses. And maple butter is often just eaten off the spoon, or sometimes it makes it onto toast. I might just have an entire shelf in my frig dedicated to maple.