A New England sugaring trip, March 21, 2010 |
Home |
Donut Dip, just after you cross over the Connecticut River north of Springfield, also known as the gateway to "real" New England. |
 |
Hot cross doughnuts. |
 |
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. |
 |
Metal sap collection buckets. Most places use plastic tubing now, but I guess these guys still do it the old way. |
 |
Gould's Sugar House with maple steam billowing out of the roof. |
 |
The wood-fired boiler inside Gould's. |
 |
The guy with the red sweatshirt has the title "Sap Boiler". |
 |
Another view of the boiler. |
 |
Sap on its way to becoming syrup. |
 |
Maple steam billowing up to the rafters. |
 |
The finished product before it is clarified and packaged in jugs. |
 |
Yes sir, really and truly wood-fired. |
 |
Davenport Maple Farm & Restaurant, where we had lunch. |
 |
Home |