Maple Weekends Have Arrived
Maple Weekends Have Arrived
Celebrating 27 Years of Sugar Making
The Wright family of Franklinville has been making syrup at their farm since 1840. They invite the public to tour their operations during Maple Weekend.
Whether it’s drizzled over pancakes, stirred into a pot of chili, or glazed over salmon, it’s hard to find a dish that isn’t complemented by the delicious flavor of pure maple syrup! If your maple syrup reserves are running low, Maple Weekend is the perfect time to restock. New York’s Maple Weekend, a chance for the public to visit local maple syrup producers to learn about the sugar making process, is set for March 18-19 and March 25-26. Organized and sponsored by the New York State Maple Producers’ Association, Maple Weekend is now in its 27th year, and it is the perfect opportunity to spend time with the family, see firsthand how syrup is made, and enjoy some delicious maple treats!
While many think of Vermont as the maple syrup state, New York has the largest resource of tappable maple trees in the United States, according to the NYS Maple Producers’ Association. With over 2,000 maple sugarmakers throughout the state, there are many sugarhouses that are within a short drive of Ellicottville, and nearly all are planning to open their doors this weekend and next to share their process. From those who make syrup as a hobby to those who make syrup their full-time business, all are continuing a tradition that began centuries ago. In fact, maple syrup is one of the oldest natural food products in North America, as indigenous communities made syrup by putting hot rocks into maple sap collected in hollowed out logs, according to Professor Brian Chabot of Cornell’s Maple Program.
While the technology is different today, the process is largely unchanged. Trees that are at least 30 years old are tapped, a process that does not harm the tree. In February, sap usually begins to flow, and temperature is an important factor when it comes to just how much sap runs at any given time. Bob Wright of Wright Farms, Inc. in Franklinville said, “We want it to be cold and freezing at night and get up to about 40 degrees during the day. If it’s too warm, the buds start to come out and the holes in the trees start closing up.”
Sap is collected into a bucket or a tubing collection system that empties into a central collection tank. Interestingly, sap is comprised of about 98% water and 2% sugar, so an essential part of the process is removing the water to concentrate the sweetness. This marks the third year that Wright Farms will have their new evaporator set up and running to show visitors how it is used to boil the sap to remove the water. The Wright family has been making syrup at their farm since 1840, and Bob Wright has been involved since he was old enough to hang a bucket on a tap!
Just how many gallons of sap does it take to make a gallon of maple syrup? Tim Ulinger of Ulinger’s Maple Farm in East Otto noted that it depends on the sugar content of the sap, which can vary. “When we first tapped in the first week of February, the sugar content was high in the sap; higher sugar means less sap to make one gallon of syrup. It took 43 gallons of sap to make one gallon that first week. Right now, it’s about 60 gallons of sap for one gallon of syrup.” As of the second week of March, Ulinger made 3,400 gallons of syrup, with a goal of 4,000 gallons this year. “We had a bit of a record day, where we made the most syrup in one day than we ever had,” he noted. “We made 480 gallons of syrup in one day. If you multiply that by 43, that’s how much sap we collected that day!”
When the temperature of the boiling sap is about seven degrees above the boiling point of water, the syrup is usually done. Once it’s filtered and bottled, it’s ready to share! “If maple syrup is produced right, it really can’t go bad,” said Joe Boberg of Boberg’s Maple in Delevan. “Just like honey, if it’s sealed and stored properly, it will last a long time - up to a year in the refrigerator once it’s opened.”
Maple Glen Sugar House
Bottled syrup is then graded, said Sue Lesefske of Maple Glen Sugar House in Gowanda. “Different grades are dependent on the sugar content at the time,” she explained. “The color can range from golden, which is milder, to very dark, which is the strongest flavor.” The Lesefskes look forward to families visiting their farm, where they will have wagon rides through the sugarbush and plenty of maple treats to enjoy. Now a 30-year member of the NYS Maple Producers’ Association, Maple Glen Sugar House has been participating in Maple Weekend since it started over 25 years ago.
Maple Weekend is a great time to sample new ways to enjoy maple syrup! Joe Boberg will be serving his famous maple crème, a delicious spread that is perfect on a bagel or toast. “I make it old school,” he explained. “I boil it by hand and whip it up. It’s a lot of extra work, but it’s delicious.” The possibilities for using maple syrup are endless! “Anything you’d use brown sugar for, you can use maple syrup,” Boberg pointed out. “Baked beans, a big bowl of chili, sauerkraut and pork chops - all taste better with a little bit of maple syrup!”
Bob Wright is looking forward to another great Maple Weekend, which he encourages families to enjoy. “It’s a good family time, and it doesn’t cost anything to come out,” he said. “It’s a great thing to get the kids out to see where food is being made.” He recommends that visitors dress for the weather, as sugaring season is usually mud season! To learn more about Maple Weekend and see a map of all participating sugar makers and pancake breakfasts, visit www.mapleweekend.nysmaple.com.