It's a sure sign of Spring when the sap runs in New England and the sugarhouses get fired up to produce the best Maple Syrup in the country. Our friend Dave, a true Renaissance Man, invited us to see the new arch in his sugarhouse and give us a brief overview of the process. We think, with no bias, that Dave's is some of the most amazing syrup we've ever had, so we jumped at the chance. Here's what we saw:
Sap buckets outside Dave's sugarhouse in NH
The sugarhouse made from an 18th century Cape
Scoop once used to keep the syrup running in the
arch hangs by the door
Both structurally impressive and almost surgically clean, Dave's new arch
Wood for the stoves keep the sap boiling
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