It's become a tradition every spring. A Captain on Shawn's department has a long lived family history in sugaring. They have a nice sugar house off in the mountains of central Vermont. Since we moved a few years ago we have made a visit while the guys are sugaring. Nothing beats an evening spent shooting the bull inside the steamy, damp sugar house while the sweet smell of boiling sap fills the air.
This year the sugaring has been much better and much longer. They have been boiling fancy grade syrup much of the year. I'm a fan of B grade actually. The thicker, darker stuff just is so much more rich and smooth in my opinion. In case you've never heard about maple syrup you can visit this website to learn more!
Maybe next year Emily will be able to actually help! This year she kept looking at her reflecting in the shiny steep of the arch (the metal system they boil sap in) and pointing at it saying "hot!" Oh, and we didn't get any fresh syrup this time, because they had just started boiling that evening and none was ready yet when we visited. There's always next spring!