Modified 18-Mar-17
34 photos

170109_2796_NX1 Warren's, a Working Sugar House at Teatown170109_2797_NX1 Warren's, a Working Sugar House at Teatown170223_0457_EOS M5 Sugaring Time at Teatown on February 23, 2017170223_0487_EOS M5 Buckets Dot the Teatown Landscape in February Gathering Sap from Sugar Maple Trees170223_0493_EOS M5 Sugar Maple Tree Sap Fills the Bucket on a Warm Winter Day, Slower than During the Colder Nights170223_0486_EOS M5 Teatown Volunteer Rudy Fasciani Fills the Sugar House Supply Tank with Sap Collected from the Sugar Maples170223_0481_EOS M5 The View Down from the Sap Supply Tank which Gravity Feeds Warren's Sugar House at Teatown170223_0450_EOS M5 Teatown Environmental Educator Maggie Pichura Feeds the Sugaring Evaporator's Arch170223_0480_EOS M5 Fuel in the Woodshed for the Maple Sugaring Process at Teatown is Provided through Nature's Cycle of Life170223_0458_EOS M5 The Maple Sugaring Evaporator Temperature Rising to 219� F and then Maintained with Fresh Firewood Six to Seven Times an Hour170223_0447_EOS M5 Teatown's Director of Education and Master Maple Syrup Maker Phyllis Bock Monitors the Early Evaporation Process170223_0452_EOS M5 Evaporating Sap from the Upper Chamber Flows into the Lower Maple Syrup Chambers170223_0445_EOS M5 Teatown's Director of Education and Master Maple Syrup Maker Phyllis Bock Monitors the Sap Evaporation170223_0446_EOS M5 Teatown's Director of Education and Master Maple Syrup Maker Phyllis Bock Monitors the Early Finishing Process170223_0464_EOS M5 Director of Education Phyllis Bock Maintains the Sugaring Evaporator Temperature Watched by Lisa Baugh170223_0460_EOS M5 Teatown Educator Maggie Pichura and Director Phyllis Bock Monitor the Maple Sugaring Process170223_0471_EOS M5 Teatown Educator Maggie Pichura and Director Phyllis Bock Sample the Maple Syrup for Testing with a Hydrometer for Density170223_0467_EOS M5 A Gallon of Maple Syrup Slowly Draws Off to a Filtered Bucket from 65 Gallons of Sap Originally in the Evaporator170223_0482_EOS M5 Maple Syrup Drawn Down, the Arch Burns Out at Warren's Sugar House170224_0504_EOS M5 Yesterday's Teatown Sugaring Draw is Finished and Graded as Golden Delicate Along Side 2016 Samples

Guestbook for Teatown's 2017 Maple Sugaring Season and Events
Edward Michael Lach
Murry.

I learned a lot about the Sugaring process myself, even for a current country boy who grew up in Brooklyn. And pure Maple Syrup is expensive everywhere, especially the Golden Delicate we Sugared that day. At the Pancake Brunch, Amber Rich from other Sugaring days was served.

I'm happy you enjoyed the essay. I had a lot of fun putting it together.

Ed
Murry(non-registered)
Great photo story Ed! It is a treat to see your selfie and Kathy enjoying the pancakes but the other photos are so interesting to me. The third photo of the sugar house is my FAV of the building photos but the photos of the syrup making process are so good and tell the whole story that this city boy had never seen before. I had no idea it takes so much maple sugar to make the syrup. No wonder it is so expensive at least here in the Houston area. I love the photo of the young girl giving her fork a helping hand to eat her pancakes -- nice catch. Thanks for sharing your efforts!
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