Longer days and sunshine are the mark that it is time the sap starts moving from the roots of maple trees to the branches. Most Canadians know the term “sugaring off” for this procedure.
The “sugaring off” season usually begins mid March and can last into late April during a late spring. The average season lasts three to four weeks. It is very important that it is cold at night and warm in the day.
Did you know it takes 50 litres of sap to make 1 litre of maple syrup. 95% of the maple syrup in the world is produced in Canada and most of that is made in the Province of Quebec.
I grew up in the Province of Quebec and it was always an important tradition to go to a “sugaring off” party. A “sugaring off” party involved a meal where everything is cooked or flavoured with maple syrup. The meals I remember are ham, baked beans, scrambled eggs. Dessert would include maple pie, and maple syrup poured on snow to make taffy.
Woodlands Maple Syrup Farm is the only place in PEI that you can visit to see how maple syrup is made. Woodlands Maple Syrup Farm uses a traditional method of production: Maple sap is collected in buckets, gathered by hand from over 450 Sugar Maple Trees and boiled on a wood fired evaporator.
In our family we love to use Maple Syrup on pancakes and French toast. I also like to use it in my granola in the mornings. There are lots of yummy desserts where you can add maple syrup. One of my favourite recipes is Maple Pecan Tarts from the Prince Edward Island Preserve Company.
We hope everyone is well and you can come to visit us soon to enjoy brunch with lots of food cooked in maple syrup. Happy Spring!