| JANUARY 10, 2012 -- According to the Maple Syrup Producers Association of Connecticut (MSPAC), research shows that maple syrup production in the United States and Canada dates back to the 1600s at least, and was undertaken by both Native Americans and the early settlers.
The traditional maple sugaring season here in Connecticut extends from early February until late March, depending greatly on the weather. Freezing nights and warm, sunny days are necessary for the maple tree to yield sap, a colorless liquid with a light, sweet taste. Maple syrup producers in Connecticut collect this maple sap and boil it down to form the signature maple taste and amber color.
MSPAC maintains a list of Connecticut sugarhouses open to the public, which can be found on the organization’s website at www.ctmaple.org. This winter, consider a trip to a local sugarhouse to watch Connecticut maple syrup production in action. |
