|Road to Center Hill Maples_Barnet Center Vermont|
Mud Season has arrived in Peacham, Vermont. Freezing nights and thawing days sends the sap running through the maple trees. Snow banks are melting. Spring is in motion.
Walkers need to be cautious. Cars can spray mud-pies, but the occasional driver on the dirt roads near my home, slows down and pulls to the side. I move over as well.
|March 1, 2015|
I’ve been documenting the melt-down of the Library’s winning Donut and Coffee Mug snow sculpture from Peacham’s Winter Carnival February 28th.
|March 27, 2015|
|Alan Fogg making maple syrup|
He uses plastic tubing taps instead of the old-fashioned buckets to bring the sap into the sugar shack. You’ll notice the raised cupola on the roof that allows the steam to rise and release out of the building.
|boiling the sap in steaming vats|
Typically 40 gallons of sap makes 1 gallon of syrup. That’s a lot of boiling! The Foggs’ reverse osmosis system speeds up the evaporation.
Families with kids came to see the process, eat homemade maple dipped donuts and enjoy (maple) “sugar on snow”.