Tis that time of year when the sugar
shacks are producing liquid gold,
that
ever so pure and sweet maple syrup, natures gift.
It
is a long process with days and days of splying, gathering sap,
depending
upon the weather. The temperature must be exact
and
old timers are constantly checking the weather.
Too
cold and trees shut down. Too warm and sap spoils quickly.
Collection
is via buckets or hoses; we prefer buckets over plastic hoses
that
must be sanitized regularly. Buckets are open to the elements
and
what kid hasn’t drunk from one. Tis a right of passage.
I’ve
worked a sugar camp for years and there is nothing so exhilarating
being
in the bush, working until you collapse onto snow from exhaustion
with
the widest smile upon your face and scent of maple syrup in the air.
Not
only in the air but it permeates your clothing, that heavenly scent
inhaled
by passerby’s in town who smile and nod. They know.
Unfortunately
this year I can not participate and it saddens me so.
I
relay weather updates hopefully ending with clear sky and warm temps
and
silently moan wishing I was there. In my absence I was asked
to
bake my secret Ginger Snaps. Spicy and moist, to keep the lads
going.
And
the lads kept at it, day and night, switching
shifts,
even
though the virus swept through the community,
those
who returned followed strict
protocol
until
the weather turned dismal and soon buckets
were
emptied and sadly
the last was boiled off.
T’was
a sad maple syrup season this
year, weather
and nature
battling
about; friends kept sheltered, weather was dismal
and
those die hards worked dawn to dusk to dawn
seeking
to produce that glorious liquid gold.
O
to those sappers, brava!