This spring, Adirondack Experience museum in Blue Mountain Lake is offering a variety of virtual, food-themed programs:
Maple Sugaring, Adirondack Style MARCH 24 | 7:00pm – 8:00pm
It’s Maple Sugaring Time in the Adirondacks!Join Ivy Gocker, Library Director of the Adirondack Experience, and Matt Thomas, an independent maple syrup historian, as they talk about the history and material culture of maple sugaring in the Adirondack Region: the process, how it was done in the past, and the story of the Horse Shoe Forestry Company near Tupper Lake, which was once the largest syrup production operation in the world.
To register, please click on this zoom registration link.You will receive a confirmation with program link after signing up.
Sponsored by the Adirondack Experience and Albany Public Library
Across the North Country, the traditional sugar-making season is underway. Most northern New York maple syrup producers get busy tapping their trees in late February or early March, in preparation for the greatly-anticipated four to six weeks of sap flow generally expected to begin in mid- to late March and continue on into April.
The sugar-making season and the weeks that follow are an extremely important selling period for maple syrup-producing farm-families. Many of them participate in Maple Weekend, an annual event championed by the New York State Maple Producers Association (NYSMPA) and supported by Cornell Cooperative Extension and the Cornell Maple Program, as an opportunity for individuals and families to visit one or more of our family-run maple sugaring operations and see, first-hand, how sugar maple trees are tapped and sap is collected and boiled into pure, delicious maple syrup.
For many producers, Maple Weekend marks the start of their annual retail sales. Unfortunately, it appears that, once again, the COVID-19 pandemic will be seriously impacting those sales. Maple Weekend has been canceled again this year.
With fall officially upon us, there’s no better native to highlight this month than one of the first trees to showcase its autumn colors – the red maple (Acer rubrum).
Red maple is one of the most common tree species in the eastern United States, and red maple trees can be found all across New York State. This species’ tolerance of a wide range of site conditions makes it suitable for both natural and urban environments. Mature trees tend to reach a height of 40-60 feet with a full canopy of 30-40 feet in width.
As the world is in the midst of a pandemic from the COVID-19 virus, maple trees that dot the landscape across the northeast continued to flow this spring like nothing had changed in the world. Despite the interruption to daily life for most Americans, sugar-makers continued to collect sap from their maple trees and boil it down into nature’s sweet treat – maple syrup. For sugar-makers, long days and nights of boiling and collecting sap are required. As a result, little time is left for socialization so life has not changed as drastically for sugar-makers as it has for others. Coronavirus or not, this was the time we had to collect the sap to make syrup. Maple is an agriculture practice and part of our food system so sugar-makers are deemed essential. Many who enjoy maple syrup would agree that maple syrup production is an essential job.
The sugar-making season and the weeks thereafter are an extremely important selling period for local producers. Unfortunately, the Covid-19 pandemic has seriously impacted, and may continue to impact, sales into and perhaps beyond the spring and summer seasons.
Many local maple syrup-producing farm-families take part in Maple Weekend, an annual event championed by the New York State Maple Producers Association (NYSMPA) and supported by Cornell Cooperative Extension and the Cornell Maple Program. Maple Weekend provides opportunities for interested individuals and families across the state to visit one or more of the state’s family-run maple sugaring operations to see, first-hand, how sugar maple trees are tapped and sap is collected and boiled into pure, delicious maple syrup.
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