The Sugar Maples start the glorious progression of fall colors here in Central Massachusetts and they are also the harbingers of spring.
Fall of 2008. The shores of Harvard Pond behind the Inn at Clamber Hill
The running of the sap signals the start of the agricultural season out here in rural Mass. The Vermonters call maple syrup “Liquid Gold”, as the popular syrup is one of the largest crops in the agricultural business.
Vermont is well known of it’s maple syrup but there are actually 10 states that are major producers of maple syrup. In New England they are ME, NH, VT, MA and CT. The other lesser know states are NY, PA, OH, MI and WI. All together these states produce over 1,200,000 of maple syrup every year.
The process of collecting the maple sap and turning into that wonderfully rich and sweet syrup that Americans love, is a fascinating process dating back to the colonial times. Before moving to Central Massachusetts, I knew nothing about it.
Did you know that it takes ten gallons of sap to produce one quart of maple syrup? Did you know that it takes at least 10 years to grow a tree large enough to be tapped? Did you know that the sap spoils if it is not turned into syrup right away?
A trip to the heart of Maple Sugaring Country during Sugaring Season is both fun and educational. A great experience for “kids” of all ages. You will learn a lot and have a chance to taste the production results! We highly recommend it!
Near Clamber Hill there are three local “Sugar Shacks” that are open to visitors: Johnson Farms in Orange, Hamilton Orchards in New Salem, and the Hardwick Sugar Shack in Hardwick.
The sugaring takes place over a four to six week period. Most of the local sugaring shacks have already started this season. So any time in the next couple of weeks is a great time to visit. Most of them serve food (pancakes of course), but when you stay at Clamber Hill our breakfast consists of award winning pancakes and Petersham maple syrup.
Clamber Hill's Award Winning Pear Almond Pancakes
