Ahhhhhhhh. Maple Syrup season. My absolute favorite thing we do as a family all year long, and my husband’s too. It marks the closing of winter, which means Spring is around the corner, and the best part — it gets us all outside in those last cold, dreary days when we could easily just continue hibernating for days on end.
Don’t get me wrong, it’s a lot of work. It costs money to run even a small operation like ours, especially when you’re getting started. But my husband and I are what I call ‘scrappy’. We use what we have, we bargain shop, and we make-do. Most years we end up with between 8-10 gallons, with last year ending at 15 gallons. This year is a bit slower, so we’re aiming for 10 gallons. (That sounds like a lot, I know… but I use it in everything! Oatmeal, baked goods, on meat, in smoothies and shakes, plus I give it as a gift sometimes. No matter what my husband tells you, no, I do not drink it.) ;)