March 18, 2021

O’ CANADA! TIS THE SEASON FOR … M-M-MAPLE SYRUP

MUSKOKA — March may have come in like a lion, but it’s going out like a lamb.

And if the mostly mild month is occasionally running hot and cold days and nights, that’s good for local maple syrup producers large and small.

While full-scale production doesn’t seem to be what it once was, home-grown tree-tappers are taking advantage of the downtime this spring to enjoy the fruits of nature’s winter labour.

Climate change and the pandemic have reset some internal clocks, but not within the wells of tasty trees taking advantage of day-light savings time.

Maple purists preach that property owners with hard maples — like sugar maples — produce the best syrup.

It takes an average of 40 gallons of sap to make one gallon of golden maple syrup that is 66 per cent sugar when finished.

And a fair bit of patience and big pan.

Locally it’s been another good year … drop by drop.

Sales may be flat as a pancake as winter carnivals and charity fundraisers are on the backburner, but there’s syrup to be had if you can find it.

Sugar shacks are out there, but it’s a bit like looking for still in the backwoods.

Watch for whiffs of white smoke swirling from wood stoves in out buildings.

Or if you’re more modern, stovetop cooking is a great fun family option.

If all else fails, check your pantry to see if you’ve got old stock hidden in back of some past preserves.

There’s no best before date for syrup.

Try it on your own flapjacks, in coffee, on ice cream or just a spoonful.

It doesn’t beat it hot out of the pan on snow or wrapped ’round a Popsicle stick, but once it passes over your lips onto your tongue you can’t tell the difference.

There’s lots of way to enjoy the iconic Canadian winter treat.

Let us know yours in the comments section below.