Maple Sugar Brunch – Saturday, March 2

February 26th, 2019

At sugar houses in spring, the delicious fragrance of boiling maple sap wafts upwards as the liquid is magically transformed into tasty maple syrup.

Come join us on Saturday morning and learn the folklore, history and science of creating this treat. We will stroll a short distance to the sugar maples on the Watershed Reserve, try our hand at tapping the trees and learn how the sugaring process happens.

The highlight of the morning is a delicious pancake brunch, served with real maple syrup.

Did You Know:

Forty gallons of sap makes one gallon of maple syrup.

While Vermont is the biggest U.S. producer of the amber elixir, more than 80 percent of the world’s maple syrup comes from Canada.

Maple syrup is graded as either light or dark, with the latter having stronger maple flavor.

Sap is typically gathered in about 12-to-20 days when there are cold nights and warm days. Depending on where you live, this occurs when the temperatures are suitable during the months of February to March.

Maple syrup is used in other products like butter, sugar, flavored sausage and bacon.

A sugarbush is a group of Sugar Maple trees growing together.

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