Inches fell by the many. Accumulating by the foot. The snow we had longed for in Vermont had finally arrived. January and February proved disappointing yet late this March we understood the lion’s share.
Snow quietly fell for the many hours. Cocooned in my little house on the hill while a blur of white was just outside my window. The plow our only visitor.
The weekend was dedicated to celebrating Vermont’s cherished product, maple syrup. Saturday and Sunday open houses were planned. Sharing and educating “on tap.” Maple farms and sugar houses welcoming the public.
Saturday prohibitive but Sunday possible. My husband Jon and I take the long-paved route to a neighboring sugar house as the direct route was more a challenge than not. Roads plowed and drives made ready.
The sugar house tucked in near a hill. Steam visibly rising and snow hugged closely. Inside the structure possessed knotty pine walls. Exposed wooden beams stretched across the steam filled room. Boiling sap. Sugaring authentically…
We chatted easily with the owners. Spoke of the snow and how the sugaring season was going. Tourists that had braved the inhospitable roads the day before.
https://vermontmaple.org/how-maple-syrup-is-made
Golden, Amber, and Dark on display. We were offered a heated sample of this year’s dark. Warm and smooth. Delicious. We buy a quart and a Maple Creemee. The first of the season. Happy for the company and all things Vermont.
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