The sweet scent of boiling maple sap drifting in the air, as one navigates muddy ruts in the road, means it's "springtime" in Vermont. Time to harvest,'Vermont's Liquid Gold!'

Collecting Sap-Fairfield-Don Lockhart
More than 2,500 sugar shacks dot the Vermont landscape, making it the leading producer of maple syrup in the United States. In an average year, Vermont produces more than 570,000 gallons of maple syrup.
We can thank the Eastern Woodland Indians for maple syrup for they were the first to discover 'sinzibukwud', the Algonquin word for maple syrup, which literally means 'drawn from wood.' They harvested the maple syrup by making V-shaped slashes in the trees with their tomahawks, then inserted reeds or concave pieces of bark to direct the sap into buckets, which were made from birch bark.
Vermont has the strictest standards of purity of any maple producing state in the country. While more lax federal guidelines permit the addition of various undesirable elements such as preservatives, salt, etc. into maple syrup Vermont law requires that its maple syrup to be free from any preservatives or other additives. Its 100% pure Vermont Maple Syrup... nothing else!
Sugaring's 40/40 rule: It takes forty years to grow a maple tree large enough to tap and approximately 40 gallons of maple sap to make 1 gallon of maple syrup.
Did you know that:
Maple Syrup has the same calcium content as whole milk and has only 40 calories per tablespoon? Honey has 45 calories per tablespoon, Cane Sugar has 52 calories, and Corn Syrup has 60 calories.
It is also rich in minerals such as calcium, potassium, manganese, magnesium, phosphorus, and iron. Vitamins B2, B5, B6, niacin, biotin, and folic acid are also present in Maple Syrup, and it even contains trace amounts amino acids.
Sugar on Snow Recipe
Ingredients:
Vermont Fancy, Grade-A Light Amber Maple Syrup
A bowl or large pan of clean snow
Sour Pickles
Plain Buttermilk Donuts
Directions:
Heat the syrup to 255 degrees Fahrenheit. Scoop snow into a large bowl or pan. Then without stirring, quickly drizzle the hot maple syrup over the snow. The syrup will harden into a candy-like substance.
Use forks to twirl up the thin taffy-like strands. Follow this with a bite of sour pickle, to cut the sweetness, and a plain buttermilk donut.




