Today I went with some friends to Breakheart Reservation on the Saugus/Wakefield line for a little demonstration of the maple sugaring process. It was cold and we got six or eight inches of snow yesterday, but there were a couple fires going to warm people up. We learned how to identify sugar maples and that the Native Americans may have been sugaring as long as 8,000 years ago. There wasn't any Grade B for sale however, which was disappointing.
Sunday, March 18, 2007
Syrup season
Today I went with some friends to Breakheart Reservation on the Saugus/Wakefield line for a little demonstration of the maple sugaring process. It was cold and we got six or eight inches of snow yesterday, but there were a couple fires going to warm people up. We learned how to identify sugar maples and that the Native Americans may have been sugaring as long as 8,000 years ago. There wasn't any Grade B for sale however, which was disappointing.
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as far as I can tell, the only difference between the grades is color. Since it's all prepared the same way and the only difference is how light and how dark a syrup is, it seems to me that the nutrition would also be pretty much the same.
http://www.yankeegrocery.com/maple_nutrition.html#nutritionaldata
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