Tomorrow is Groundhog Day, which marks the half-way point of winter in the Northern Hemisphere. The days are already noticeably longer, but the cold weather has been hanging on with unusual tenacity this year, and so all eyes turn to Punxsutawney Phil to tell us if the weather will cut us a break or if we are destined to grind on with the bitter winds and biting temperatures. Because it’s still so cold, the maple syrup producers in New England are undoubtedly hoping Phil will not see his shadow — they are usually getting geared up in February for their production season in March, but when the weather stays cold, the sap doesn’t flow much.
I guess conditions are a bit milder in the New York City area, because here’s a first-hand account in the NYT from a woman who got to help out with a small sugaring operation right in the heart of Brooklyn. And by “small operation” I mean one sugar maple in some guy’s backyard, but they still do the whole thing with the taps and plastic tubing and buckets just like the farmers in Maine and Vermont. She got two gallons of sap for her efforts and then set up her own evaporator station in her kitchen to boil it down into Grade A syrup. You need 10 gallons of sap for 1 quart of syrup, so she didn’t get much finished product, but the very idea of boiling your own maple syrup on your stove seems like it would be a kick.
Here’s a clip from my favorite TV show, Dirty Jobs, where Mike Rowe, the host, helps a maple syrup farmer tap his trees, to help you get a sense of what the job is like. You can do it in your own backyard, too, if you have a sugar maple tree. This webpage has a video that tells you how to distinguish a sugar maple from other maple trees (which do not produce edible sap), since sugar maples are not as common in settled urban areas as Norway maples.
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