Muscoot Farm’s Sugar House is a sweet Road Trip: Close to Home
Tis the season of maple
sugaring in the Hudson Valley! It's a tradition dating back hundreds of years
and is a sweet idea for a Road Trip: Close to Home.
Book a reservation at Muscoot
Farm, and you'll get the chance to learn about
the process on a private tour. "For sugaring what we do is, we'll take
people they'll come out to our sugar house, and I go through the history of
maple sugaring and then not only that, but they
get to see the process live right in front of them," says Muscoot Farm
curator Jonathon Benjamin.
Benjamin explains the process, “The first thing we want to do is locate a
sugar maple or a maple tree. There's a lot of different ways you can tell, one
of the ways is the bark. Once you find your tree, you'll drill a hole and get
the sap out. We only go into the tree about 1 to 2 inches.”
Once a hole is drilled into
the tree, Benjamin hammers in a spout, hangs a bucket on it, and watchs the sap drip out.
"Sugar maples — the reason why it's so good is because it already has the
highest sugar content in the sap. And because we're doing it at a safe way, we're making sure that we're not taking
too much sap out of the tree."
Once the bucket has enough
sap, it’s brought to the sugar house to be boiled. It takes 40 gallons of sap
to make just one gallon of maple syrup. We need to get this up to 219 degrees, and at 219
degrees it officially turns from sap into maple syrup."
It may seem like a lot of work, but in the end, you get to
enjoy the final product and that's fresh Hudson Valley maple syrup!