A New England sugaring trip, March 21, 2010 |
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Donut Dip, just after you cross over the Connecticut River north of Springfield, also known as the gateway to "real" New England. |
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Hot cross doughnuts. |
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Ripley Farm sugar house. Since this one is a little too far south and not high enough in the hills, sugaring season has already come to an end. Next year we will get there earlier. |
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Metal sap collection buckets. Most places use plastic tubing now, but I guess these guys still do it the old way. |
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Gould's Sugar House with maple steam billowing out of the roof. |
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The wood-fired boiler inside Gould's. |
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The guy with the red sweatshirt has the title "Sap Boiler". |
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Another view of the boiler. |
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Sap on its way to becoming syrup. |
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Maple steam billowing up to the rafters. |
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The finished product before it is clarified and packaged in jugs. |
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Yes sir, really and truly wood-fired. |
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Davenport Maple Farm & Restaurant, where we had lunch. |
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