The daytime temperature is above the freezing mark, while at night it slips back to below zero, spring is arriving in Nova Scotia and the call “saps running” is heard in sugar bushes around the province.

The sweet gift of Mother Nature, maple syrup, is an integral part of North American history. Maple syrup is the oldest agricultural crop in the Maritime Provinces, having been introduced as a sweetener to European settlers by the Native North Americans.

Sugar maple trees are tapped for their sap during a very short three to six week season in the spring. The daytime temperature must be above 40 F (4 C) and the nights in the low 20 F (-4 C) Maple sap, is a clear liquid, like fresh spring water with barely any taste. Traditionally maple sap was collected in buckets hung on the maple tree, emptied regularly and then boiled down over a wood fire. Today the sap is collected by running plastic tubing from tree to tree and then to the sugarhouse. It takes 30 to 40 gallons of sap to make just 1 gallon of maple syrup.

Maple syrup forms the basis for other products such as maple butter and maple candy. These products are found for sale at countless maple suppers in church halls and community centers that herald the arrival of spring. Pancakes with maple syrup and sausages top the menu with pies, squares and cookies offered for dessert.

Tidbits:

Maple sap collected straight from the tree is often used as a spring tonic.

Lighter colored syrup is the mildest in flavor and the highest grade, while the darker colored syrups have a stronger flavor and are recommended for baking and cooking.

Dress up your morning bowl of oatmeal or a bowl of vanilla ice cream with a drizzle of maple syrup.

Maple Syrup on the Snow

This maple treat is a favorite during the sugaring off parties held at maple camps throughout the province.

Heat the pure maple syrup to 113°C for softy taffy or to 120°C for hard taffy. The hot syrup is then poured into strips onto well packed clean snow and eaten with a fork or stick. Crushed ice maybe used instead of snow for a year round treat.

Storing Tips for Maple Syrup:

Maple syrup can be stored in the freezer for up to one year, where it will become thick but not loose any flavor. Tightly sealed, unopened containers can be stored in a cool dry place for six months. Once opened, containers should be closed tightly and stored in the refrigerator.

Recipes:

• Maple Syrup Cake
• Maple Cream Icing
• Maple Syrup Pie
• Maple Glazed Carrots
• Maple Spread

Festivals & Events:

For a list of community suppers and teas in Nova Scotia visit www.novascotia.com

For a list of Maple Festivals visit: www.novascotiamaplesyrup.com