Descendants of the early homesteaders in our area of Michigan tell us the Indians would make Maple Sugar right in one of our woodlots each spring. The sugar was easy to carry and store, and they would use it throughout the entire year.

In late winter and early spring cold nights, followed by warm days, will cause the sap to move within the trees. The sap carries stored sugar that was manufactured by the tree. Only the sap from the sugar maple will produce the excellent, delicate, flavor found in pure maple syrup. On approximately February 20 we begin tapping the trees. We drill a small hole into the tree and install a spigot or "tap." Each tree receives from 1 to 4 taps depending on the size of the tree. Each tap will yield from 15 to 20 gallons of sap per year if the tree is healthy. Tapping the trees does not harm them in any way if it is done properly. It takes approximately 50 gallons of sap to make 1 gallon of Maple Syrup.

Maple Syrup is unexcelled as a topping on waffles, pancakes, French toast, and ice cream. We also use it on squash, baked beans, and many other items. We sell a recipe book, that explains many uses for Maple Syrup.

We hope this helps you to understand a little more about Maple Syrup. If you would like to know more, just contact us. We would be happy to answer any of your questions. We also sell a great video, that is informative, enlightening, and entertaining. The video will help you understand why we have so much fun during the "Sap Season."