LOCALadk Magazine

LOCALadk 40 bitter cold of winter coming to an end. ey know that soon those freezing nights will welcome sunny days in the 40's—the perfect combination for the flow of sap. Keeping the vat levels from overflowing, tending to the fire and evaporation process, and monitoring the sap-to-syrup conversion requires fieen or more hours a day. Owners of small- to moderate-sized sugar shacks in the Adirondacks might share these chores with neighbors, making this a true community process—something that brings people together in anticipation of reaping their due rewards. Maple trees need to be about forty years old before they can support the process of tapping for the sap run. e quality of the syrup is a result of terroir (soil pH, sun exposure, moisture, etc.), bacterial growth that stems from the time that sap spends in the lines and collection vat, and the process of evaporation or cooking. In the end the syrup is ready when it reaches 219 degrees. Once evaporation is complete the syrup is filtered and graded. Nearly all of the Adirondack producers sell Grade A level maple syrup, but within that grade, there are several variances: Grade A Golden: Light color, thin consistency, delicate flavor Grade A Amber: Darker color, thickness of honey, rich flavor Grade A Dark: ick syrup, robust caramel flavor Grade A Very Dark: ick as molasses, very rich, strong flavor—a chef 's friend Behind the process are the people: a hearty, dedicated breed of rugged individuals who have chosen this way of life. What may have started as a hobby becomes a lifestyle once the decision to grow is made. Maple syrup is big business in the Adirondacks, in fact, New York State is the third largest producer of maple syrup in the world. ere are a number of medium- to large-scale producers who contribute to the overall production of this magical elixir, but sugaring goes well beyond the business of production. In the Adirondacks, sugaring is part of the experience of living among the trees, forests, lakes, and mountains. ere are countless Adirondackers who relish collecting buckets of sap from their own properties and transporting their contributions to a local sugar shack. e payback is a yearly supply of rich syrup for their own pantries and those of friends, neighbors, and family members. "For us, gathering sap is a highly anticipated rite of spring. We sense the trees are waiting for us in early March. Just as we know our individual cows, we know our high producers. With five-gallon buckets in hand, we gather about 500 gallons of sap on our two acres of land. e physical work feels good—a primal connection to our land. Our friend Earl Gardner in Lake Clear does the bulk of the work, boiling and bottling well into the night. We favor the dark, late-season run. Try it as a simple syrup in a mojito or when roasting Brussels sprouts." -David and Lynn Johnson – Saranac Lake "As we created our home on this maple farm, we began to realize that the true reward in this lifestyle is not just in making delicious syrup and paying our bills, but rather the beauty in being able to live off the land and work with the land as a way to survive and thrive. We oen joke that we are tree shepherds, but there is something so rich and fulfilling about knowing each tree, about caring for something so much bigger than us, and for being able to give back to the land that has given back to us." -Ben, Ash, and Wilder Clark – Sacred Roots Maple West Chazy, New York | www.sacredrootsmaple.com

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