Today it’s warm, over 60 degrees. And it was in the 20’s earlier this week. That mean the sap is running today. Joe just left to collect sap at the Quabbin Reservoir, where we tap some trees on state land. So far today we have about 1,000 gallons of sap to boil down. We’re making really light Grade A medium amber (just a shade under the fancy grade).
Up at the house is the corned beef Joe bought. I’m not a big fan (a traitorous sentiment of my Irish heritage, I know). Once a year we have it during sugaring season, boiling it in a big pot over the fire with sap instead of water. I love the boiled veggies that go with it. The sap makes for a slightly sweet and yummy flavor. Give it a try this St Patti’s Day and let me know what you think.
Thanks for showing us around, Joe, Megan, and family! Having never seen maple syrup being made before and being lovers of the good stuff, we really enjoyed seeing your sugar shack today. You’ve also inspired us to get out the Dutch oven and cook outdoors.
And thank you so much for the map. After leaving your place with a gallon of syrup, we made several other stops and came home with: cheese and organic milk from Robinson’s Farm, bread from Rose 32, wine from Hardwick Vineyards, and eggs from a farm on the way to see the alpacas at Great Rock. We had a great day out in Hardwick!
Nancy from Lexington
Excellent, Nancy! It was great to see you and your family, and thrilled that you were able to take lots of Hardwick home with you! Come again.