Tapped maple tree beside farm, New Hartford, Connecticut
© 2016 J. G. Coleman
Against a bucolic backdrop of barns, pastureland and leafless forest, a tapped maple tree at the edge of the farm silently siphons sap into a collection bucket. Delicate clouds glide through blue skies overhead, heralding the arrival of milder weather as spring nears.
While we can’t say for certain when Native Americans living in the northeastern reaches of North America discovered the wonders of maple sap, the practice of collecting and boiling the sap down to a sweet, condensed liquid was already well-established when settlers arrived from Europe in the 1600s.
Although Canada now supplies most of the world’s maple syrup, New England remains the top-producing region in the United States. Vermont alone generates well over a million gallons each year, amounting to more than 5% of the world supply.
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