Wednesday, February 15, 2017

Collecting Sap










9 comments:

  1. This fellow has attained a level of cool that hasn't even been invented yet.

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    1. Oh wow, loved your comment M.Rowe. So true. And yes, last picture is best.

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  2. Thank you, the last picture was best!

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  3. The Daily Prep post a few years back on your local sugar shack lead me to our local sugar shack and maple syrup over vanilla ice cream. Don't know why, but I had never had that before. Wow. So good.

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  4. A man doing what he loves and passionate about doing it! Can anyone explain the difference between in the light, medium and dark syrups? My daughter insists that the dark is best and most nutritious.

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    1. Multiple factors lead to the color variances in syrup. Typically, as the season progresses, the resulting syrup darkens as more microorganisms become present with the warming trees and sap. Longer boiling times, as well as longer periods between collection and boiling can also lead to darker syrup. It is said that syrup stored in plastic containers will also darken with time. Preference of darker syrup is common, as it tends to have a more robust "syrup" flavor. Lighter syrups have a more "dainty" taste, the nuances of which I find enjoyable. In some ways, it is similar to a dark roast coffee having a stronger flavor, with flavor subtleties being more noticeable in a lighter roast.

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  5. Visit vermont where the woods are covered in web-like mazes of sap lines, which all flow downhill into a collecting thing

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